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Columbian styled kidney bean rice with plantain & roasted peppers

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Columbian styled kidney bean rice with plantain & roasted peppers

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It’s a very non-specific recipe & ingredients list. Use what you’ve got available and in the amounts that suit your taste buds.

Ingredients:
olive/available oil,
1 chopped onion,
1 chopped tomatoes or tinned tomatoes or tomato purée (whatever you have),
garlic (I use 6 cloves),
kidney beans tin,
tomato ketchup,
salt,
roasted cumin seeds,
black pepper,
Worcestershire sauce (Lea and perrins brand is what I use), coriander,
plantain,
peppers

Kidney beans mix:

Heat oil in pan. Fry sliced onions until slightly brown and then add in chopped tomatos or purée & let it cook.

Add chopped garlic until lightly brown.

Then add in washed & drained kidney beans, add one or two teaspoons of tomato ketchup, salt and black pepper and some Worcestershire sauce.

Then added roasted cumin seeds.

Sprinkle chopped coriander on top

Plantains: peel and slice plantain, shallow fry them until golden and tender ~5 mins

Can add some salt if you want but keeping the sweet flavour is the aim

Add the kidney beans on top of cooked rice (whatever type you want), then add the cooked plantain and roasted peppers on the side :)

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Here's my recipe (made-up recipe😆) for vegetable samosas! Adjust to however many are required, this is approximate as I kinda winged it but I've made them twice now and they go down a treat in the house:

Ingredients:

Potatoes, carrots, peas, onions/garlic, spring roll pastry, plain flour, water, spices and seasonings to taste (I used cinnamon, turmeric, chili powder, garam masala, mustard/fenugreek seeds, bay leaf, cloves, salt, pepper, mixed herbs, paprika)

Method:

1) chop all vegetables and put into a pan- cook until... cooked

2) season w spices to taste, remembering that cinnamon is key; the mixture should be like a dry curry

3) try and make samosa shape from pastry and fill with veg mix, seal with a paste made from flour and water

4) deep fat fry/cook in oven/cook in oil in pan- your choice

Total cost of ingredients used came to less than £5! They taste better than they look;)

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Ingredients
bagels, tomato sauce, chorizo, cheese (cheddar and mozzerella)

Halve and toast the bagels and add toppings to grill for 10 mins!

I love it because it's so quick and cheap to make and you can put any toppings you want.

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I like them because they are super simple to make in just 15 minutes, besides you can change the flavour any time by adding different toppings and the best part is that you can buy all the ingredients at the Spar.

You just need:

- 1 banana

- 1 cup of oats

Optional ingredients:

- 1 teaspoon of vanilla extract

- 1 teaspoon of honey

- toppings (nuts, raisins, cranberries, chocolate chips)

- cinnamon

The first step is to smash the banana, add the vanilla extract and honey and then mix them with the oats. Split the dough in five balls, create the cookies by flattening the balls into a baking tray. Add the toppings on top. Place the baking tray in the oven for 10 minutes and Voila.

You can store the cookies at room temperature for up to 3 days.

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Over lockdown I learned how to make sushi. It’s actually not that difficult and there are lots of recipes online. Here is a picture of my first batch.

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my favourite lockdown recipe is my homemade earl-grey boba milk tea! It is not necessarily a 'dish' but it is still very tasty to consume and I am sure many would agree. The reason why I love this is that I am a huge fan of boba drinks, and purchasing them whenever I crave it (which is often) hurts my wallet 🙁. Especially since we're on lockdown, getting cups of boba delivered to my doorstep meant extra costs for delivery. Eventually, I did some research into recipes and price comparisons before deciding that I should just make my own.

After trying out several recipes and experimenting by mixing recipes, I 'created' my own boba milk tea recipe that I really love. Not only is it tailored to suit my taste, but it is also worth trying!

Disclaimer: I do not make my own pearls because it's too time-consuming for students. :")

This brings me to my next point, which is that buying pre-made tapioca pearls (boba) from any Oriental mart is more economically friendly to us students on a budget. Only at £2.25, it can provide 4-6 servings! You'll also need brown sugar (£1.30), earl grey tea (£1.50), milk (£0.90) and condensed milk (£1.05).

So in total, that would be £7 but in actual fact, each cup you make is £1.20 to £1.75, depending on how many cups you end up making! And this recipe only takes 20-30minutes whereas making your own boba from scratch would take longer for sure (imagine rolling each boba by hand)!

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Though Lockdown has been hard on all of us, it has given me ample time to try new food and make different cuisines. Mainly I got time to cook one of my favourite dishes- Biryani. It is prepared by layering parboiled basmati rice and meat. It has a rich aroma and flavours, which reminds me of weekend dinners at home. Though I have never made it before Lockdown, I am currently practicing and getting better every time I make it.

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Pastry: 275g plain flour, 2tbsp icing sugar, 140g unsalted butter (cold), 3-4 tbsp ice-cold water, milk (for brushing)

Filling: 150g currants, 50g caster sugar (extra for sprinkling), grated zest of one orange

Equipment: a 10cm pastry cutter, bowl, rolling pin, baking tray, baking parchment

1.  Filling - mix the currants with orange zest and add the sugar. Mix well.

2. Pastry - put the flour and icing sugar into a bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Work in just enough water to bring the mixture together into a dough. Knead briefly until smooth, then wrap in cling film and leave to rest in fridge for 30 minutes.

3. On lightly floured surface, roll out the pastry (5mm thickness). Using a 10cm cutter, cut circles into the pastry. Place a generous tablespoon of the currant mixture in the centre of each one. Brush the edges with a little water, then gather them over the filling and press together to seal.

4. Make sure seal is underneath and roll each one gently with the rolling pin (flatten slightly). Place on baking tray lined with baking parchment and leave to rest in the fridge for 30mins. Preheat oven to 200 °C / Gas 6.

5. Brush the tops with a bit of milk. Sprinkle lightly with caster sugar. Bake for 15-20 minutes (until golden brown). Let cool slightly and dust with a little more sugar before serving.

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This is one of my favourite recipes to make as it is so simple, adaptable and cheap. Most of the ingredients you’ll already have in your cupboards and fridge, and so the whole recipe costs no more than a couple pounds! You can even substitute ingredients to make it vegan to make it suitable for anyone. The creamy sauce is the perfect comfort food to get you through your online lectures.

Ingredients

60g dry pasta. The shape really doesn’t matter, choose what makes you happy. Also the quantity doesn’t matter. Make as much as you want.

400g of mushrooms. I prefer chestnut mushrooms as they have more flavour, but any will do. Even frozen ones work.

A handful of cheese. Any cheese will do. I use cheddar, basic I know. You can substitute with vegan cheese if you need.

A cup of milk. Again, you can substitute with a vegan alternative.

1 tbs of flour

2 tbs of butter. You guessed it, you can use a vegan alternative

1 tbs of ground black pepper

1 tbs of garlic powder

1 tbs of onion powder

1 tbs of oregano

Salt

1) If you’re heating your water for the pasta without a kettle, get it on first so it will be hot enough by the time you need to put the pasta on.

2) Slice the mushrooms. It doesn’t really matter how thick you slice them, it a personal preference. I typically slice them quite thin because then they cook quicker so I can eat quicker.

3) Finely chop a few cloves of garlic, or use one of those fancy garlic squishy things, or even a fine grater.

4) Add the mushrooms and garlic to a pan with the butter.

5) Now the mushrooms are cooking, add your pasta to boiling water and cook until mostly done. Don’t forget to generously salt the pasta water!

6) While the pasta is cooking, to the mushrooms sprinkle in the flour and cook until you can’t smell the flour. This could take a couple of minutes. Stir occasionally.

7) Add in the milk and the cheese. Mix until combined and creamy. If you think the sauce is too thick, add more milk. If it is too thin, up the heat and cook longer until the sauce reduces.

8) Don’t forget to add your seasonings!

9) Add the pasta to the pan with the sauce and stir until the pasta is coated with the sauce.

10) Serve and add cheese on top if you’re feeling fancy

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A pretty simple and straight forward recipe and who  doesn't love 🍕? Homemade really has a flair of its own!

Makes two large(ish) pizzas (about 30cm in size).

For the base:

500g bread flour

One packet instant yeast (is about 1.5 tsp)

1.5 teaspoon salt

1.5 teaspoon sugar

2 teaspoons oil

300ml warm water

Toppings in the pic are: tomato puree, chicken tikka (cooked), onions, mushrooms, peppers, sweetcorn, mild cheddar. But you can use anything really with tomatoes puree to start and cheese to top it off.

After preparing the bread base, spread tomato puree on top, add all toppings, and cover with cheese. Bake in an oven for about 10mins at 190c. Will be done once golden on top and base has risen.

This is an old recipe learnt way back early in secondary school 😁. Enjoy! 🙌

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I like it because its super cheap, quick and easy and basically an upgraded version of garlic bread.

Ingredients

(Makes ~6)

400g self-raising flour

300ml milk

1tsp salt

2tbsp zaatar

100g butter

2 cloves garlic, crushed

Mix flour, milk and salt in bowl and bring together into dough, knead for ~1min and divide into 6 pieces.

Roll each piece out to 4-5mm thick.

Melt butter, garlic and zaatar in saucepan.

Heat frying pan and dry fry flatbreads for 1-2mins per side, remove from pan and spoon some butter mix on each flatbread.

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This was a recipe I only tried out during lockdown with some leftover chicken, and it's really become one of my favourites really just because of the 'sauce' that you create. I'm not a big fan of nuts, but I really enjoy the slightly nutty flavour brought to this dish by the sesame oil. And it's quite useful for using up all of the random pieces of veg.

Cost: ~£8.40 (but if you use leftover veg/chicken it's cheaper! 🙂)

Ingredients

1 lb boneless, skinless chicken breast cut into 1 inch cubes

salt and pepper to taste

2 tbsp olive oil divided

2 cups broccoli florets

1/2 yellow bell pepper cut into 1 inch pieces

1/2 red bell pepper cut into 1 inch pieces

1/2 cup baby carrots sliced

2 tsp minced ginger

2 garlic cloves minced

Stir Fry Sauce

1 tbsp corn starch

2 tbsp cold water

1/4 cup low sodium chicken broth

3 tbsp low sodium soy sauce

1/4 cup honey

1 tbsp toasted sesame oil

1/2 tsp chilli flakes

1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.

3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.

4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.

5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

6. Add chicken back into the skillet and stir to combine.

7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

8. Bring to a boil, stirring occasionally, and let boil for one minute.

9. Serve with rice and/or noodles if desired.

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Below is the recipe for the cookies that have got me through this past week of lockdown. One of my housemates has various dietary requirements, and it's hard to find food we can all enjoy, but this recipe is super simple and works just as well with gluten free flour as it does with normal flour!

Ingredients

6oz sugar

6oz butter

7.5oz gluten free self-raising flour

2tbsp golden syrup

Additional extras:

Espresso shot

Caramel syrup

Chocolate chips

Cocoa powder (if using this, add 3oz cocoa powder and only 4.5oz of flour)

1. Cream the butter and sugar

2. Mix in the golden syrup

3. Add the flour and any extras, then stir until the mixture turns to a doughy consistency

4. Grease a baking tray

5. Roll into balls about the size of a golf ball, and place on the baking tray, with plenty of space between them

6. Flatten the balls slightly with a fork or the heel of your hand

7. Cook at 180°c (160°c fan) for 15 minutes

8. Take them out of the oven even if they don't look cooked - they'll continue to cook by themselves even out of the oven!

9. Let cool on the tray for about 5 minutes, then transfer to a cooling rack

10. Enjoy!

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I love this dish as I recently went vegan during lockdown and finding fast easy and affordable vegan recipes that wasn't pasta or just loads of veggies was hard. However, this dish was everything I felt I had been missing since going vegan, not only did it take less than 20 minutes to make it was super yummy, and affordable! It also reminded me of my pre-vegan days as the meatballs tasted very meaty. All the flavours without harming animals. :)

Ingredients

6 vegan meatballs

2 1/2 tbsp hoisin

1 tsp peanut butter

1 garlic clove minced

1/2 tsp ginger puree

1 tsp brown sugar

1 tsp soy sauce

1 tsp sesame oil

1/4 cup of water

1/2 cup rice

Kale (optional)

1/2 cup of kale

1 tbsp soy sauce

1/2 tsp garlic powder

1/2 tsp ginger puree

3 tbsp water

​Method

·  Wash the rice and put to boil

·   Start cooking meatballs per packet instruction

·  In a small pot add the hoisin, garlic, ginger, sesame oil, soy sauce, peanut butter, water and brown sugar. Then mix. Then set pot aside.

·  (optional) In a pan heat some sesame oil add the kale then add the garlic powder, ginger and soy sauce. fry for 1 minute then add water and simmer for 2-3 minutes.

·  When meat balls are done, set aside.

·  put small pot on high heat and stir till sauce thickens for 1-2 minutes, then put meatballs in sauce and coat.

·  Serve with rice and kale

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This is a Yaki Udon recipe that I tried and adapted over lockdown 3.0. Before the pandemic hit, I tried it at Wagamama's and just loved it and ever since I've had cravings with no way to satisfy them (shed a tear for the downed hospitality industry). My partner got me a cookbook for my birthday and I adapted the recipe using ingredients I had easy access to/were cheaper. It's delicious and pretty healthy 🙂

Ingredients:

(makes 1 generous serving)

1 chicken breast (or boneless thigh), sliced

8 prawns (optional)

Oil or cooking spray of choice

1 egg (beaten)

150g udon noodles

1 bell pepper, finely sliced

1/2 a leek, finely sliced

3 little mushrooms, finely sliced

A handful of bean sprouts

1 tbsp light soy sauce

1 tbsp crispy fried onions (optional but very tasty)

Method:

1. Coat frying pan with cooking spray/oil, add chicken and prawns and fry until cooked through. Remove and put aside in a large bowl or tub.

2. Cook noodles per pack instructions (I tend to use ready to wok ones that don't need any pre-cooking) and add to the cooked chicken/prawns in the bowl.

3. Add the beaten egg and jiggle/stir until the noodles are completely coated.

4. Coat the frying pan with a little more oil/spray and cook the vegetables for 5-10 mins, depending on how much crunch you like in your veg.

5. Add the noodle/egg/chicken/prawn mix to the pan and stir through for a couple of minutes until the noodles are warmed and the egg cooked. Add the soy sauce and stir through, cooking for another minute or two.

6. Transfer to a plate and sprinkle the crispy fried onions on top if you fancy. Enjoy!

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So, this is my halloumi red onion pasta, I've been cooking it for years so it's really comforting, but it's also just an amazing dish, taken to a new level by the addition of the fresh homemade pasta that I've started making in the most recent round of lockdown.
Recipe here on my website: https://www.aksan.dev/recipes/halloumi-red-onion-pasta/

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(pictured served with mixed grains and sweet potato bhajis).

I love it because it takes only 30 mins to make, it’s healthy and vegan, but still super tasty!

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Recipe

1.       Sweat onion and garlic with some oil in a wok/wide saucepan

2.       Add 1-2 tbsp of Thai green curry paste and mix around with the onions

3.       Add coconut milk, stir to dissolve the curry paste

4.       Add veg that needs longer to cook (e.g broccoli, baby sweetcorn, peppers, mushrooms, sliced carrots, chickpeas etc)

5.       Let simmer for 10-15 mins

6.       Add quicker veg (e.g mange tout/snap peas, garden peas, spinach, spring onions etc) and simmer for another 5-10 mins

7.       Serve on rice

8.       Optional: serve with roughly chopped peanuts, coriander, wedge of lime or fried tofu

·         Serves 2-3

·         Cost: £3-7 depending on what you put in

I love this recipe because it only takes about half an hour to make and it’s a great dish for using up any vegetables you have in your fridge. It’s spicy and warming but feels very fresh and light. It’s also a really easy way to get lots of veg into your diet without realising! I’m vegetarian so I’ll usually put chickpeas or tofu, but it would work well with chicken or prawns too.

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This is a sweet recipe which is common in Latin America. I love it because is part of my culture, it is cheap and delicious.

Ingredients

250 egg whites

500g sugar

Pinch of salt

1 teaspoon of vanilla

Optional: food coloring

Optional: candy sprinkles (for decoration)

Preparation

1 Place the egg whites in the bowl and beat them (using the whisk attachment) until the egg whites form soft peaks.

2 Gradually add the granulated sugar, salt and vanilla, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks.

3 Preheat the oven to 200 F. Line two cookie sheets with parchment paper.

4 Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart.

5 Place the cookies in the oven and bake for 60 to 90 minutes, checking after an hour to see if cookies feel dry and crispy.

Link: https://www.thespruceeats.com/suspiros-meringue-kisses-3029768

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Like many other people, during the lockdown my housemates and I started to bake more often, especially during the weekends. One recipe I am especially proud of are "conchas", which is a traditional bread from Mexico, which is my home country. The bread is soft and sweet with a crispy topping that resembles the surface of a seashell, hence its name ("concha" is seashell in Spanish). They’re typically eaten with a mug of hot chocolate, coffee or milk. People in Mexico do not usually bake their own conchas as you can find them at virtually every bakery. So, this was the first time I prepare them. One of the reasons I have not prepared them before was because they require plenty of time. In addition, since we do not have a mixer at home, the kneading process requires more time and effort. However, nothing beats teamwork and we have now made conchas several times! I love conchas because, in addition to being delicious and remind me of home, I got to spend a nice time with my housemates.

We followed the recipe from this YouTube video:

https://www.youtube.com/watch?v=slb2wtUNY5M&t=227s

Ingredients

For the bread

500 gr of all-purpose flour

90 gr of sugar

7.5 grams Active Dry Yeast

8 grams Salt

150 grams Non-Salted Butter at room temperature

100 grams eggs

5 ml Vanilla extract

120 ml of Milk warm

For the topping

100 gr of all purpose flour

100 gr Vegetable shortening

100 gr confectioner sugar

5 ml Vanilla extract

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I have made ‘NYC Chocolate chip cookies’ with milk, dark and white chocolate chips. Baking is something I’ve done over lockdown to cure the boredom and you can’t go wrong with a nice gooey warm cookie!

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Gluten-free Vegan chocolate orange marble cake

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Gluten-free Vegan chocolate orange marble cake

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Instead of making the stereotypical banana bread during lockdown I decided to write this recipe which suits my family of multiple dietary requirements! It tastes as good as it looks 😄

Ingredients

275g gluten free self raising flour

200g caster sugar

1tsp baking powder

Pinch of salt

100ml vegetable oil

50ml water

1 large orange, zest and juice

2tbsp cocoa powder

1.      Preheat the oven to 180C fan/200C. Line a large loaf tin

2.      Mix flour, sugar, baking powder and salt in a large bowl

3.      Add oil, water and orange juice and mix well

4.      Split the batter into two and to one add the zest and the cocoa powder to the other. Mix to combine

5.      Pour the batters into the loaf tin, alternating the two batters. Swirl the cake slightly with a knife or skewer.

6.      Bake for 40-45 minutes or until a skewer comes out clean

7.      Cool in the tin for 10 minutes then transfer onto a wire rack to cool completely. Enjoy!

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Lockdown recipe has been the vegetarian spaghetti Bolognese.

I love it because it tastes like a nice treat (the one that you would think is bad for you) when in reality it so very healthy and nutritious. Addition of red pepper makes it taste really sweet and comforting.

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My lockdown recipe is for 'DIY pizzas from scratch'. I love this recipe because it is great fun to make and you can personalise it anyway you want so can be adapted to all tastes.

Flattening out the base always provides a good laugh as well so it is a recipe that will always bring a smile to my face during the process of making it as well as during eating it. My favourite includes toppings of peppers, red onions and garlic.

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Pho noodles with sliced cucumber/carrots, // Dumplings with Home-made Chinese chilli oil

I like it because it reminds me of home and I enjoy eating spicy foods, also the presentation isn’t too bad! 🙂

Costs roughly around £1-3 to make

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 Homemade cream of tomato soup with baked camembert and crusty bread

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 Homemade cream of tomato soup with baked camembert and crusty bread

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My favourite lockdown recipe is definitely homemade cream of tomato soup with baked camembert and crusty bread. It's so affordable and there's almost always leftover vegetables in the fridge that you can throw in! I've always looked forward to this meal on a cold winter day because it's so warming and delicious.

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Is a Greek custard pie,

that involves filo pastry, vanilla custard, and syrup.

I love it, as my grandma used to make it a lot in my home town in Thessaloniki and of course it is one of the most delicious dishes I have ever tried!

The recipe can be found here: https://akispetretzikis.com/categories/glyka/to-galaktompoyreko-toy-akh

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It has golden vegetable rice, mango and avocado salsa, cajun chickpeas and a red cabbage/green apple pickle.

It took an hour to prepare and cost £7.95 to make. I love it because it’s so healthy and filled with flavour! It usually makes about three portions as well.

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My recipe is a chicken katsu curry. It's one of my favourite meals to have when restaurants like Wagamama's is open, so during lockdown I have made it a few times and gradually improved my recipe for it. I love this recipe because it reminds me of being able to go out with friends, and it is an ideal level of spice. The chicken is nice and crispy and the sauce brings the meal together. It's also not that unhealthy and doesn't cost a lot to make!

The recipe is on: https://www.redonline.co.uk/food/recipes/a32297503/wagamama-katsu-curry-recipe/

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Whiskey infused chocolate sponge filled with bitter orange marmalade.

Ingredients:

For the cake (amount for two layers).

- 200g icing sugar

- 200g all-purpose plain flour

- 8 tbsp unsweetened cocoa powder

- 2 flat tsp bicarbonate of soda

- 320ml non-dairy milk

- 8 tbsp vegetable Oil

- 2 tbsp plain vinegar

- 2 tbsp vanilla extract

For the infusion:

- 2 tbsp cocoa

- 100 ml of whiskey (any will do)

Spread:

- Bitter / Seville orange marmalade

For the coating

- 200g plain dark or orange chocolate

- 2 large oranges - orange peel for decoration

⦁ Preheat the oven to 180C. Grease the cake tin (9 or 10 inches) and line the bottoms with baking paper.

⦁ Sift the sugar, flour, cocoa powder, and bicarbonate of soda into a large bowl.

⦁ Mix the soy milk, oil, vinegar, and vanilla together in a measuring jug and add to the bowl. Use a whisk to mix everything together until you have a smooth batter.

⦁ Pour half of the batter into two portions. Pour the first half into the baking tin and tap against the countertop so that the batter settles. Cover the tin with aluminium foil. Bake for 10 minutes, remove the foil, and bake for 7 minutes, or until a skewer inserted in the centre comes out clean. Repeat with the other half.

⦁ Prepare the infusion by mixing the cocoa and whiskey.

⦁ Remove one layer from the oven. This will be the bottom layer.

⦁ Wait until the cake completely cools down (important so the alcohol doesn’t evaporate) and pour the infusion onto the bottom cake layer.

⦁ Remove the top layer of the cake from the oven and spread it with orange marmalade to create at least 1cm layer.

⦁ Peel the oranges. Place the peel on a kitchen towel evenly to absorb excess moisture.

⦁ Place the top cake layer and cover it with chocolate (use water bath).

⦁ Top the cake with orange peel, according to your preference.

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Pancakes with butter and golden syrup, cos why not make everyday pancake day?

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Lockdown 3.0 was definitely a change from the first one as it was during the term time and it was Winter. I was hungrier than usual and not being able to go to the gym, I had to ensure that I kept my diet in control. That’s when I found these fruit-oat crunchies which are so easy to make, don’t cost much and are super filling as well as healthy. Most of the ingredients are already in your kitchen and there’s no special equipment required so it’s easy to make either at home or in your university accommodation.

Ingredients

2 cups plain flour

3 1/3 cups rolled oats

1 ¼ cups currants

2 cups coconut

1 cup sugar

½ tsp salt

1 cup butter

1 ½ tbsp honey

1 egg (beaten)

1 tsp vanilla essence

¼ tsp almond essence (optional)

1 tsp bicarbonate soda dissolved in a little milk

Mix the first 6 ingredients together

Melt the butter and honey and add the rest of the ingredients and mix well.

Add the liquid ingredients to the dry ones and mix well

Press into a baking tray – keep it all level to ensure it all gets baked well and evenly.

Bake at 180 deg for approx. 30 mins.

Cut into squares and enjoy! Your perfect and healthy snack is now ready!

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‘Garlic Bread’ recipe from www.spainonafork.com.
I fell in love with the recipe because…

1. It’s very simple! Takes less than 10 minutes to prepare, all you need to do is simply cut the bread up and slather the garlic butter mixture on top of the bread!

2. Although the dish itself is simple, it’s really hard to get garlic bread perfect! This recipe has crispy bread, very garlicky taste, with the extra savouriness from the parmesan used! It’s also moist on top due to the butter and oil mixture used.

3. Can be made ahead and frozen, perfect for the lazy days where all you want is to just start the oven up!

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Banana pancakes, topped with honey and raspberries

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Banana pancakes, topped with honey and raspberries

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Cost is approximately £3!

The ingredients

▪️ 2 eggs - £0,50

▪️ 2 ripe bananas, mashed with a fork - £1

▪️ 2 tsp milk (any type) - £0,20

▪️ 5-6 tsp self-raising flour - £0,50

Toppings:

▪️ 1 tsp honey - £0,50
▪️ 5-6 raspberries - £0,50

Just whisk them all together - add flour last.

Serve with honey drizzled over the top and fruit of your liking

Enjoy!

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Crabmeat Tartare”, which is the appetiser on my Christmas menu.

I mixed the flesh of the crab with fried shallots, fine chopped sage and diced courgettes. Adding few teaspoon of oil that deep fried the shallots, lemon juice, mayonnaise and a bit of salt for seasoning. The plating is butternut squash pure. On the top, It was decorated with a pan fried roe of scallop and some crab meat.
The total cost for one plate is about ~£6

The reason I love this is because It is one of the dish I designed for Christmas, also my first time creating dish. This dish is the best one on my menu, rated by my friends.