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We are back for another term, the summer term! During this time most of us are stressed out with coursework and revision. It is tempting to take lazy shortcuts for sustenance such as takeaways and microwaveable food. Long-term though, it is not ideal for your health or finances, so do keep on cooking, my fellow student cooks. In fact why don’t you invite a few friends over and cook them the recipes below?
Jamie’s Thai Green Curry
My friend Jamie (no, he isn’t Jamie Oliver) sent me this yummy recipe to try. It is a simple, healthy dish that is great for sharing with your mates!
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon grated fresh ginger
1 1/2 tablespoons Thai green curry paste
1 small red pepper, sliced
1 green apple, diced
75g fruit chutney
375ml cups reduced-salt chicken stock
700g firm white-fleshed fish (such as Barramundi or Ling), cut into 3cm cubes
1/2 cup coriander leaves, chopped
- Heat a wok over a medium heat.
- Add the olive oil, chopped onion, grated ginger and fresh curry paste to the wok and cook for 1 minute, or till fragrant.
- Stir in the red pepper, diced apple, fruit chutney, sultanas and chicken stock and bring to the boil.
- Then reduce heat to low and simmer for 5 minutes, or till slightly thickened.
- Add the fish and cook for 4 minutes, or till just cooked through.
- Lastly, stir in the chopped coriander.
- Best served with steamed Jasmine rice.
Pandan Creme Caramel
A classic dessert with an Asian twist! It is very easy to make and a healthier option to the traditional Creme Caramel.
1 cup coconut milk
1 tablespoon sugar
1/4 teaspoon pandan essence (available from Asian supermarkets), OR 1 teaspoon vanilla essence (*see note below recipe)
1/4 cup maple syrup
Pinch of salt
A little coconut oil
1. Preheat oven to 175 degrees and lightly grease ramekins with coconut oil.
2. Beat eggs by hand with a fork for 1 minute, then add the salt, sugar, pandan OR vanilla essence, and coconut milk, stir until well combined.
3. Pour some syrup into the bottom of each ramekin (enough to cover the bottom, plus up to 1 tablespoon more).
4. Then pour the egg and coconut mixture into each ramekin up to 3/4 full (do not stir).
5. Place ramekins in a large glass-baking dish and pour some water into the bottom of the baking dish or pan, until water reaches 1/4 way up the side of the ramekin.
6. Bake for the 30 minutes, or until a poked fork comes out clean.
7. Allow to cool, and then place in the fridge until you are ready to serve.
8. To serve, use a knife around the inner rim of each ramekin (to loosen the pudding) and overturn the ramekins onto plates.