The Dogs!

Meet Belle, Bump and Bobo.

Some more A-level pieces

Two fellow students modelling the tee shirts.

 

 

And Lucy Silcocks modelling her recycled skirt as part of her project looking at movement.

 

 

Grab-and-go quick fixes!

 What about a smoothie in the morning!

From left to right, the main ingredients were banana, frozen raspberries, and avocado. A few cubes of ice, topped with milk and some flax seed mix if I remember correctly!


 Pitta Pockets! Easy to make and not very messy to eat. Put the Pittas in the toaster and afterwards cut along an edge and fill it with what you like. Below, I mashed some boiled egg with cucumber and  lemon zest too.

And of course you can cook a heap of pasta, leave it to room temperature, refrigerate some, and take some in your Tupperware which can last you for a while.

So just a few things you can do if you're busy and want to avoid either skipping a meal or paying the prices of ready meals and vending machines.

Halloumi with couscous and chickpea salsa

Another Goodfood quick easy dinner I did a while ago.

 

Ingredients:

• 250g couscous
• 250ml vegetable stock
• 410g can of chickpeas
• 140g cherry tomatoes
• 3 tbsp. olive oil
• 3ybsp red wine vinegar
• 1 red chilli, deseeded and chopped finely,
• small bunch each mint and coriander leaves chopped (I used some dill)
• 250g pack of halloumi cheese thickly sliced

Instructions:

1. Put couscous in bowl and pour over the hot stock. Clingfilm and leave to stand and swell for 10 mins
2. Meanwhile, mix the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chilli and some of the herbs. Season and arrange on plates.
3. Heat oil in frying pan and fry halloumi with some of the herbs for 2-3 mins so its golden and slightly charred.
4. Fluff the couscous with a fork and mix the remaining oil, vinegar and herbs. Serve next to salsa and top with the halloumi.

Spaghetti with walnuts, raisons and parsley

A very simple dish from BBC Goodfood:

                          

Ingredients:

• 300g spaghetti
• 2 tbsp. olive oil
• 2 onions sliced
• 5 tbsp. raisons/sultanas
• 250ml vegetable stock
• 50g grated parmesan
• 5 tbsp. walnuts
• finely chopped flat leaf parsley

Instructions:

1. Cook the pasta and drain
2. Meanwhile, heat oil in frying pan and fry the onions for about 8-10 mins, and the raisons and stock and cook for another 2-3 mins.
3. Then toss it with the pasta, parmesan, walnuts and parsley

Cheesy Mushroom Omlette

                             Another Recipe I did from 'BBC Goodfood Student Dinners'

Ingredients:

• tbsp. of olive oil
• handful mushrooms (I used portobello)
•  25g of cheddar cheese grated
• roughly chopped parsley
• 2 beaten eggs

Instructions:

1. Heat oil in frying pan and fry mushrooms for 2-3 mins. Then mix them in a bowl with cheese and parsley
2. Pour eggs into the pan, swirling. Cook for 1 minute until set.
3. Spoon mushroom mix over half of omelette. Flip the other half of the omelette over and cook for a few moments and then serve.

Mixed Bean Chilli with Wedges

 

A recipe from BBC Goodfood Student Dinner book:

 

 

Ingredients:

• 4 (sweet) potatoes, unpeeled and cut into wedges
• 4tsp olive oil
• 1 red onion, roughly chopped
• 1 yellow pepper, roughly chopped
• 1 tbsp. Cajun spice mix
• 410g can of mixed pulses in water, drained and rinsed
• 400g chopped tomatoes
• 150ml vegetable stock
• 4 tbsp. soured cream

Instructions:

1. Heat oven to gas 7. Toss wedges in 2 teaspoons of oil and spread on baking tray. Cook for about 30 mins and turn half way.
2. Whilst that's cooking, use the rest of the oil and fry the onion and pepper for 5 mins. Then add the spice, pulses, tomatoes and stock. Cover and simmer for about 15 mins.
3. Ladle chilli into bowls, top with a spoon of sour cream and serve with potatoes