Alright everyone, here is another one of my recipes for you to enjoy. I’ve been super busy these past two weeks and haven’t really had time to make much, but I was asked to make some lunch on the weekend and decided to throw this simple and delicious hummus recipe together in 10 minutes.
It’s simple, quick, cheap, delicious and incredibly versatile. Hope you guys enjoy!
This is also a great dish to make for any picnics you guys may have now that the sun has come out! Have fun!
(Prep/Cooking time: 10 Mins, Difficulty Level: 1 – Super Easy, Cost: £ – Super Cheap)
(Suitable for Vegetarians)
- Tinned chick peas
- Garlic (Roughly Diced)
- Tahini/Sesame Oil (1 tsp per tin of chick peas)
- Olive Oil
- Lime/Lemon Juice
Continue reading Quick and Easy Garlic and Paprika Hummus
We all love a bit of curry sometimes. Maybe a cheeky one when you cba to cook or a dirty and greasy one from your local curry stop after a night out. Most of you probably even buy expensive ready-made curry in a jar, which is usually either overly sweet or spicy or just doesn’t taste very good in general.
Well, my coconut curry chicken is not only sooper tasty (as always) but because of my different take on it, it takes less time and you can cater to whatever taste you like. So check it out below for a quick and effortless meal.
(Preparation/Cooking time: 30 Minutes, Difficulty Level: 2 – Easy)
- Chicken Thighs(De-boned)/Breasts
- Tinned Coconut Milk
- Curry Powder (Can be Chinese/Indian/Thai/etc, whatever you like the taste of the best)
- Garlic (Finely Chopped)
- Ginger (Finely Chopped)
- Lemon Juice
- Rice Wine/White Wine
- (Optional) Chilli Powder (if you like that extra kick in your food)
Continue reading Cool Coconut Chicken Curry
I just realised I don’t give you guys enough vegetarian dishes nor have I actually given you a nice fish dish here at My Uni Kitchen. So here it is, a lovely French style Mussels in a wine sauce!
Before you say mussels are too expensive or they’re too fancy for me, you may actually be wrong. Not only is it so simple to make, some local fishmongers or your local supermarket may sell some nice fresh mussels for a good price (About £6-8/kg). And just think about it, that pretty much costs the same or even less than a large pizza from Dominoes or if you’re still not convinced just share the cost with someone and cook together. 😀
Now, you need to make sure they are fresh and live before you buy them as 1) It will taste a lot nicer and 2) You will save yourself from getting food poisoning…yehhhh (“^_^). You can test this out by giving them a bit of tap if they have their shells open. If they are alive, they will close their shells. If they’re dead, they’ll sit there like a brick and not close at all, which is your cue to walk away and get something else for another recipe on this blog.
So, don’t be scared or put off by mussels just because you may think they’re too expensive or really hard to cook. They’re actually pretty decent in terms of price and very easy to cook. And by the end of it, you’ll get a dish which you can pass off for a fancy restaurant dish, and trust me everyone will be mighty impressed.
(Preparation/Cooking time: 15-20 Minutes, Difficulty Level: 2 – Easy)
(Suitable for Vegetarians)
- Fresh Mussels
- Fresh Tomatoes (Sliced into Wedges)
- Onion (Roughly Sliced)
- Garlic (Roughly Chopped)
- Red/White Wine
- (Optional) Basil (Finely Chopped)
- (Optional) Double Cream
Continue reading Magnificent Moules Marinière
Rare, Medium Rare, Medium or Well done (or as I call it…burnt). Everyone of us likes our meat cooked differently, but many of us don’t actually know how to cook meat to our desired ‘rareness’ which means sometimes we end up having it literally raw on the inside and burnt on the outside or just the whole thing absolutely charred and as tough as a m********er.
With my simple ‘How To:’ guides, I will show how to do simple things and teach you little tricks so you can look like an impressive chef in front of all your friends around the kitchen.
Today, I will show a simple technique, using just your hand, which will help you determine the rareness of any piece of meat you cook and I can guarantee it works about 99% of the time….ish. Continue reading HOW TO: Cook Red Meat, The Easy Way!