GOOD HOUSE - Good Housekeeping cooking on campus : superduper student-proof recipes
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- Book:Good Housekeeping cooking on campus : superduper student-proof recipes
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Although its easiest to cook with a variety of utensils, its amazing what you can get by without but there are some essentials. Theres no need to spend lots cheaper shops have good selections that are fine for student days. If you can invest in a good cooks knife, however, its worth the money. Look through the essentials list to see how many things are already in your kitchen and then stock up with the others.
Three saucepans with lids: small, medium and large
Large frying pan
Small frying pan
A 600ml (1 pint) measuring jug
Measuring spoon
A large sieve
A large plastic spoon
Wooden spoons
Two different-sized bowls
Three cooks knives: one large, one medium and a small serrated knife
Bread knife
Vegetable peeler
Kitchen scissors
Two chopping boards: one for vegetables or cooked food and one for raw meat, fish or poultry
A roasting tin
Ovenproof cooking dish
Flameproof casserole
Can opener
Corkscrew
Kettle
Tea towels
Toaster
A kitchen scale
A whisk
Rubber spatula (particularly if you like to bake)
Tongs (handy for turning grilled foods and for serving spaghetti)
Slotted spoon
A baking tray
A grater
Potato masher
Rolling pin
Hand blender
A large mixing bowl
20.5cm (8in) springform cake tin
Wire rack
Baking parchment
As long as you have a tablespoon, you can measure out your baking ingredients without scales:
1 well-heaped tbsp flour = 25g (1oz)
1 rounded tbsp sugar = 25g (1oz)
Divide a block of butter in half to estimate 125g (4oz), half again for 50g (2oz), and again for 25g (1oz).
Hands-on time: 5 minutes
500g (1lb 2oz) porridge oats
100g (3oz) toasted almonds, chopped
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
100g (3oz) ready-to-eat dried apricots, chopped
milk or yogurt to serve
Mix the oats with the almonds, seeds and apricots.
Store in a sealable container: it will keep for up to one month. Serve with milk or yogurt.
Hands-on time: 5 minutes, plus overnight chilling
500g (1lb 2oz) natural yogurt
50g (2oz) each sultanas and fl aked almonds (see )
2 apples (see )
Put the yogurt into a bowl and add the sultanas and almonds.
Grate the apples, add to the bowl and mix together. Chill in the fridge overnight. Use as a topping for breakfast cereal or serve as a snack.
If you dont have any apples, you could use pears instead.
You can also replace the sultanas with dried cranberries.
| Hands-on time: 5 minutes Cooking time: 5 minutes |
200g (7oz) porridge oats
400ml (14fl oz) milk, plus extra to serve
75g (3oz) mixture of chopped dried figs, apricots and raisins
Put the oats into a large pan and add the milk and 400ml (14fl oz) water. Stir in the figs, apricots and raisins and heat gently, stirring until the porridge thickens and the oats are cooked.
Divide among four bowls and serve with a splash of milk.
A stack of pancakes is the ultimate brunch-time treat! Whisk up a plateful with our simple step-by-step guide.
To make 8 pancakes, you will need:
125g (4oz) plain flour
a pinch of salt
1 medium egg
300ml ( pint) milk
oil or butter to fry
Sift the flour and salt into a bowl, make a well in the middle and whisk in the egg. Work in the milk, then leave to stand for 20 minutes.
Heat a pan and coat lightly with oil or butter. Pour just a little batter into the pan and swirl to coat the bottom of the pan.
Cook for 12 minutes until golden, carefully turning once. Remove from the pan on to a warmed plate, and repeat with the remaining batter.
Almost any mixture of cooked vegetables, fish or chicken, flavoured with herbs and moistened with a little soured cream or cream cheese can be used. Try the following just spoon on to the pancake, fold over and serve:
Mix 25g (1oz) each grated cheese and chopped ham with 1 tbsp crme frache (or use mayonnaise).
Cooked mixed vegetables.
Sauted spinach, pinenuts and feta cheese.
Smoked fish such as haddock and chopped hard-boiled egg with soured cream.
Use half milk and half water if you dont have enough milk.
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