Good Housekeeping Cooking On Campus
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About this ebook
Learn how to be a clever cook with this amazing new cookery series. Each Good Housekeeping recipe – triple-tested for perfect results – is guaranteed to deliver delicious results, be it a midweek meal after a long day of lectures or a spontaneous feast with your house mates.
Packed with tasty new ideas, cook's tricks, up-to-date nutritional breakdown including protein and fibre, and savvy advice throughout, it couldn’t be easier to make your favourite meals and make the most of your student kitchen.
Other titles in the Good Housekeeping series include Super Soups, Skinny Suppers, Wonderful One-Pots, Cupcake O'Clock, Meals for Me and You, Home Takeaway, Easy Peasy Meals, Al Fresco Eats, Let's Do Brunch, Cheap Eats, Gluten-free and Easy, Low Fat Low Cal, Salad Days, Posh Nosh, Party Food, Flash in the Pan, Roast It, Great Veg and Slow Stoppers.
Good Housekeeping Institute
The UK's biggest selling lifestyle magazine. Tried & tested for over 90 years, Good Housekeeping delivers recipes, consumer tests, home, health, beauty & fashion advice.
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Good Housekeeping Cooking On Campus - Good Housekeeping Institute
Stuff for the Kitchen
Energy-boosting Muesli
Apple and Almond Yogurt
Porridge with Dried Fruit
Perfect Pancakes
Lemon and Blueberry Pancakes
Pancakes with Bacon and Syrup
Good Eggs
Spanish Omelette
Huevos Rancheros
Sunday Brunch Bake
All-day Breakfast Burger
Stuff for the Kitchen
Although it’s easiest to cook with a variety of utensils, it’s amazing what you can get by without – but there are some essentials. There’s no need to spend lots – cheaper shops have good selections that are fine for student days. If you can invest in a good cook’s knife, however, it’s 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.
ESSENTIALS
Pans
❑ Three saucepans with lids: small, medium and large
❑ Large frying pan
❑ Small frying pan
Measuring
❑ A 600ml (1 pint) measuring jug
❑ Measuring spoon
Draining, stirring and transferring
❑ A large sieve
❑ A large plastic spoon
❑ Wooden spoons
Bowls
❑ Two different-sized bowls
Cutting, chopping and peeling and peeling
❑ Three cook’s 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
Oven-cooking
❑ A roasting tin
❑ Ovenproof cooking dish
❑ Flameproof casserole
HANDY UTENSILS AND OTHER ITEMS
❑ Can opener
❑ Corkscrew
❑ Kettle
❑ Tea towels
❑ Toaster
USEFUL TO HAVE
❑ A kitchen scale
Stirring and transferring
❑ A whisk
❑ Rubber spatula (particularly if you like to bake)
❑ Tongs (handy for turning grilled foods and for serving spaghetti)
❑ Slotted spoon
Oven-cooking
❑ A baking tray
Handy utensils and other items
❑ A grater
❑ Potato masher
❑ Rolling pin
Electrical equipment
❑ Hand blender
Baking
❑ A large mixing bowl
❑ 20.5cm (8in) springform cake tin
❑ Wire rack
❑ Baking parchment
Baking without scales
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).
IllustrationEnergy-boosting Muesli
Illustration Hands-on time: 5 minutes
500g (1lb 2oz) porridge oats
100g (3½oz) toasted almonds, chopped
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
100g (3½oz) ready-to-eat dried apricots, chopped
milk or yogurt to serve
1 Mix the oats with the almonds, seeds and apricots.
2 Store in a sealable container: it will keep for up to one month. Serve with milk or yogurt.
IllustrationApple and Almond Yogurt
Illustration Hands-on time: 5 minutes, plus overnight chilling
500g (1lb 2oz) natural yogurt
50g (2oz) each sultanas and fl aked almonds (see Savvy Swaps)
2 apples (see Savvy Swaps)
1 Put the yogurt into a bowl and add the sultanas and almonds.
2 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.
SAVVY SWAPS
• If you don’t have any apples, you could use pears instead.
• You can also replace the sultanas with dried cranberries.
IllustrationPorridge with Dried Fruit
200g (7oz) porridge oats
400ml (14fl oz) milk, plus extra to serve
75g (3oz) mixture of chopped dried figs, apricots and raisins
1 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.
2 Divide among four bowls and serve with a splash of milk.
Perfect Pancakes
A stack of pancakes is the ultimate brunch-time treat! Whisk up a plateful with our simple step-by-step guide.
IllustrationMaking pancakes
To make 8 pancakes, you will need:
125g (4oz) plain flour
a pinch of salt
1 medium egg
300ml (½ pint) milk
oil or butter to fry
1 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.
2 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.
3 Cook for 1½–2 minutes until golden, carefully turning once. Remove from the pan on to a warmed plate, and repeat with the remaining batter.
Savoury pancake fillings
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:
1 Mix 25g (1oz) each grated cheese and chopped ham with 1 tbsp crème fraîche (or use mayonnaise).
2 Cooked mixed vegetables.
3 Sautéed spinach, pinenuts and feta cheese.
4 Smoked fish such as haddock and chopped hard-boiled egg with soured cream.
SAVVY SWAP
Use half milk and half water if you don’t have enough milk.
IllustrationLemon and Blueberry Pancakes
125g (4oz) wholemeal plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp golden caster sugar
finely grated zest of 1 lemon
125g (4oz) natural yogurt
2 tbsp milk
2 medium eggs
40g (1½oz) butter
100g (3½oz) blueberries (see Savvy Swap)
1 tsp sunflower oil
natural