
Erika
To address the non-studently balance, here is a hilarious and absolutely charming blog. The author is not a native English speaker which makes it all the more endearing IMO.
http://backtosainsburysbasics.blogspot.c om/

Erika
What's with the non-self-promotion, Fiona? :-P
http://www.guardian.co.uk/lifeandstyle/2 009/nov/08/christmas-recipes-cheese-dish es

BEYOND BAKED BEANS STUDENT COOKING PAGE
How to make a pasta sauce with just 2 ingredients http://www.beyondbakedbeans.com/articles /20091108
How to cook pasta like an Italian - BEYOND BAKED BEANS - Cheap healthy food for students and singles
Source: www.beyondbakedbeans.com
Pasta is so much a part of our diets that it’s ...

Verity Spotted a copy of TUSC on the new books shelf in the public library at lunchtime :)

BEYOND BAKED BEANS STUDENT COOKING PAGE
Try this Guinness Beef stew for bonfire night - warming and so easy to make :)
For 4 people you'll need:
1 kg stewing beef (shin, brisket are both good)
1 litre Guinness (and extra for drinking with the stew!)
4 carrots, peeled and cut into chunks
4 celery sticks (if you have more just use them up)
2 onions, peeled and quart...ered
couple of bay leaves
sprigs of thyme, rosemary, or dried mediterranean herbs
1-2 litres hot beef stock (I used a couple of Knorr beef stock cubes)
2 tbsp flour
vegetable oil for frying
you can add garlic and spices if you want, be adventurous :)
Start by browning the meat in a large frying pan over a medium heat, taking care not to burn it. Remove the meat when browned and place in a large stewing pot and add the vegetables, frying for a few minutes til they soften and take on a little colour. Remove the veg and add to the meat in stewing pot. In the frying pan add a couple of tablespoons of flour and fry til it takes on a biscuity colour and smells biscuity too. Add the Guinness, bring to a simmer and then add this to the large stewing pot. Pour in the hot beef stock, add your herbs and cover with a lid. Place on middle-lower shelf of a 150C oven and allow to cook for 2 hours (the longer it cooks the more tender the meat will be) checking intermittently to make sure the stew isn't boiling. It should gently simmer. If you don't have an oven, just place the covered stew on the stove top and simmer for the same amount of time over a low heat.
Serve with mashed potatoes or buttered Irish soda bread.
Happy Bonfire Night! Sig xxRead More
For 4 people you'll need:
1 kg stewing beef (shin, brisket are both good)
1 litre Guinness (and extra for drinking with the stew!)
4 carrots, peeled and cut into chunks
4 celery sticks (if you have more just use them up)
2 onions, peeled and quart...ered
couple of bay leaves
sprigs of thyme, rosemary, or dried mediterranean herbs
1-2 litres hot beef stock (I used a couple of Knorr beef stock cubes)
2 tbsp flour
vegetable oil for frying
you can add garlic and spices if you want, be adventurous :)
Start by browning the meat in a large frying pan over a medium heat, taking care not to burn it. Remove the meat when browned and place in a large stewing pot and add the vegetables, frying for a few minutes til they soften and take on a little colour. Remove the veg and add to the meat in stewing pot. In the frying pan add a couple of tablespoons of flour and fry til it takes on a biscuity colour and smells biscuity too. Add the Guinness, bring to a simmer and then add this to the large stewing pot. Pour in the hot beef stock, add your herbs and cover with a lid. Place on middle-lower shelf of a 150C oven and allow to cook for 2 hours (the longer it cooks the more tender the meat will be) checking intermittently to make sure the stew isn't boiling. It should gently simmer. If you don't have an oven, just place the covered stew on the stove top and simmer for the same amount of time over a low heat.
Serve with mashed potatoes or buttered Irish soda bread.
Happy Bonfire Night! Sig xxRead More

BEYOND BAKED BEANS STUDENT COOKING PAGE
Are your baked potatoes soggy and leaden? Check out this advice http://www.beyondbakedbeans.com/articles /20070919
How to bake potatoes so that they're crisp on the outside and fluffy inside - BEYOND BAKED BEANS - C
Source: www.beyondbakedbeans.com
Timely advice if you're thinking of baking some spuds for Bonfire Night. (Hint: don't even think about the microwave!)

BEYOND BAKED BEANS STUDENT COOKING PAGE
Site up again! And here's a recipe for a comforting sausage casserole to keep the cold out http://www.beyondbakedbeans.com/articles /20081102
Source: www.beyondbakedbeans.com
Apparently it's British Sausage Week this week so what better way to celebrate in this bitingly cold weather than a good old-fashioned sausage casserole . . .

BEYOND BAKED BEANS STUDENT COOKING PAGE
Apologies to any of you who are trying to access the beyondbakedbeans website but there is apparently a 'hardware issue with the server'. Whatever that means. In the meantime you might like to know that it's British Sausage Week http://www.britishsausageweek.com/Sausag eRecipes.asp
Source: www.britishsausageweek.com

Clare A new level of courgette heaven has been acheived!! I went with the grated courgette in just after foamed butter, with the addition of some sliced leeks. Served it on a jacket potato with some super strong cheddar. It was so extremely tasty I actually can't wait to have it again.

BEYOND BAKED BEANS STUDENT COOKING PAGE
Fancy making something spectacular for Hallowe'en? Try this spooky fluorescent jelly! http://www.beyondbakedbeans.com/articles /20091026
Source: www.beyondbakedbeans.com
While not strictly for Hallowe'en ...

BEYOND BAKED BEANS STUDENT COOKING PAGE
Guy's recipe to go with the Chocolate Lime and Chilli cheesecake is now up http://www.facebook.com/video/video.php? v=739655110068 You've got to try it!
Serves 8 150g ginger snap biscuits 60g butter, melted 450g low fat or 'light' cream cheese 200g ginger dark chocolate, broken into pieces juice of 3 limes 35g white caster sugar 1/2 tsp piri-piri flakes 2 large eggs Heat the oven to 190 degrees celsius and lightly grease a 20 cm loose-bottomed round cake tin. Put the... ginger snap biscuits into a food processor and whiz until they resemble fine breadcrumbs. Pour them into a large bowl and stir into the melted butter. Mix well and pour into the cake tin and press down firmly. Use your fingers to press it into the sides of the tin. Bake in the oven for 10 minutes until just golden. Melt the chocolate in a double boiler or microwave. Meanwhile squeeze the limes and set aside the juice. Add the piri-piri to the sugar. Put all the cream cheese in a food processor and add the sugar and piri-piri. Mix well. Whisk the eggs and gradually add to the cream cheese. Pour in the lime juice and whiz again. Fold in the melted chocolate and mix well. Pour this filling over the biscuit base and then bake in the oven at 170 degrees celsius for 45-50 minutes. It should still have a slight wobble. Allow to cool, then put in the fridge for a few hours to chill. Serve dusted with icing sugar and grated lime.Read More
Length:9:21

Clare The tart like thing, also recently mentioned. Note the consistent use of courgette- I bought quite a large number for one person. I am very much a "use what I have rather than buy what's required to make what I want" kind of cook!

Clare Midway (sadly the end result photo wasn't very good! through the vegetable risotto I was also talking about recently...

Clare It's time to uploaddddd! Here is the minestrone-esque soup I talked about making a while back...

BEYOND BAKED BEANS STUDENT COOKING PAGE
Meet the new Beyond Baked Beans team! http://www.beyondbakedbeans.com/articles /20091022
Source: www.beyondbakedbeans.com
With James having graduated and Sig taking a sabbatical from academia we’ve recruited two new students to help us this year both of whom have already been busy posting on our Facebook page . . .






















