Becca’s Make-again Student/Starving Artist Recipes, Round 1

(All recipes from my spring semester in England, and all are veggie)

Sweet Potato Curry created March 2010:

  • 2-3 Sweet potatoes (the orange ones)
  • 1-2 large white potatoes
  • 2 med carrots
  • 1 white onion
  • Chickpeas, 2 cans
  • Coconut milk, 1 can
  • Water or veg stock, 2.5 cups
  • Peanut butter (optional)
  • Curry powder
  • Korma curry paste, 2 tbsp
  • Garlic cloves, crushed
  • Coriander, 1-2 tbsp
  • Pinch of salt
  • Juice of 1 lemon
  • Tomato puree, 1 tbsp
  • 2 cans chopped tomatoes
  • Spinach, couple handfuls (fresh is best)
  • Rice or flat bread to serve it with

(This makes enough to feed a crowd, or freeze and reheat for meals for weeks.) Slice potatoes, onions, and carrots into chunks and heat olive oil in a large, heavy-bottomed stew pot over the hob. Cook onion, garlic, salt, add potatoes and chickpeas, stirring. Add peanut butter if desired, water/veg stock next, lemon, coconut milk, tomato puree, tomatoes, and half of coriander. Bring to a boil and stir well, reduce heat and let simmer for a good 40-45 minutes. Keep checking it doesn’t dry out, and add more water if needed. Stir in spinach until wilted and add more coriander to taste.

Avocado poached egg sandwich created April 2010:

  • Avocado
  • Lemon juice
  • Egg (1 for each sandwich)
  • Salt and pepper (freshly ground if you have it)
  • Bread (whole wheat or pumpernickel)
  • Hard, white cheese (optional)

Slice avocado in half, remove pit, slice flesh, scoop out and drizzle with lemon. Boil water in a shallow fry pan. Crack and drop egg into it; remove when semi-hard with slotted spoon. Toast bread and layer with avocado, salt and pepper, egg, and cheese.

Lentils and whatever-you-got soup, created April 2010:

  • Lentils (yellow are often cheapest)
  • Canned veg: chickpeas, navy beans, black-eyed peas, etc. and one can chunk tomatoes
  • Frozen veg: peas, spinach, or carrots
  • Vegetable broth/instant bullion
  • Garlic, salt, pepper
  • Olive oil if you have it

Soak lentils over night and rinse (removes flatulence 😉 bring olive oil to heat in stew pan, and briefly saute lentils with garlic powder. Add broth and water, adding other veggies as you bring it to a boil. Reduce heat and simmer 30-40 minutes, or until most of the water has been absorbed.

Cat’s 4-ingredient sponge cake:

  • Sugar, 1 part
  • Butter/margarine for baking, 1 part
  • 2 eggs
  • Self-rising flour, 1 part

Whisk first 3 ingredients together. Add flour. Pour into butter-lined round spring form pan. Bake at 180 C for 20 minutes.

Chocolate mousse 4-ingredient sponge cake, created April 2010:

  • Self-rising flour, 1 part
  • Sugar, 1 part
  • Butter/margarine for baking, 1 part
  • 2 eggs
  • Vanilla flavouring, if you have it
  • Cheap generic brand chocolate mousse from dairy section of grocery, 2 single-serving cups (or try lemon mousse and substitute lemon juice for vanilla)

Same as above, but stir in splash of vanilla with eggs, and fold in mousse after all ingredient are mixed.

Red wine ‘french toast’ created May 2010

  • Old or new sliced bread (whole wheat is best)
  • Third or fourth a bottle leftover red wine
  • Sugar (best is Demura light brown)
  • Butter or margarine (or whatever type of spread you got)

Slice bread into triangles and soak in the wine. Optional: spread one side with butter before soaking. Sprinkle generously with sugar. Bake in oven at 180 C until slightly golden or until you can’t wait any longer. Syrup, nutella or whipped cream are a great toppings.

Not-so-English cucumber sandwiches created May 2010

  • Cucumber
  • Lettuce
  • Bread (whole wheat or rye)
  • Soft cheese such as brie, but the cheaper kind, sold in individual wedges
  • Salt and pepper (freshly ground if you have it)
  • Light miracle whip/mayo

Toast the bread if you like. Spread one side with cheese wedge, one side with mayo. Sprinkle mayo side with salt and pepper. Layer on cukes and lettuce and top w/bread. Slice sandwich into triangles to make it look pretty.

Rachel’s cheesy potato wedges:

  • Potatoes (small red ones are best, but anything works)
  • Onions if you got ’em
  • Garlic powder, salt and pepper
  • Cumin or paprika or rosemary (but not all three)
  • Olive oil
  • Hard, white cheese

After a late night out, soak up the alcohol with these: turn on the oven, slice up the potatoes and onions, throw on a baking sheet, drizzle with olive oil, sprinkle generously with herbs and salt and pepper. Add shreds of cheese and throw it in the oven until they begin to look brown. Remember to turn off the oven before you dig in! Sweet dreams.

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One response to “Becca’s Make-again Student/Starving Artist Recipes, Round 1

  1. Veggie sausages are a tasty addition to the lentil soup. Defrost them so you can slice into chunks, then stir in with rest of veggies. They taste better in recipes than by them self, I promise!

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