3 posts tagged “food”
To all the sweetcorn lovers out there,
This is a rediculously simple starter or snack that is tasty (if you love sweetcorn as I do) and pretty healthy.
You might be able to guess the ingredients but just in case, you will need sweetcorn, butter and salt to add depending on your tastebuds. Oooh and one of these fancy microwaveable steamers.
- Add a little water into your fancy microwavable steamer (not too much so the water does not touch the sweetcorn)
- Put sweetcorn into fancy microwavable steamer
- Microwave on high for 5 minutes.
- Wait a bit (1/2 minute) so as not to burn yourself.
- Stab the sweetcorn with a fork and put it on a plate
- Put a couple of chunks of butter onto sweetcorn to melt deliciously
- Enjoy!
Remember, the messier the better!
Happy Cooking
This is an extremely simple dish that I started enjoying as a student. I tend to keep my sweetcorn stash stocked up so that at times when it's raining / too cold or I am too tired to leave my flat I have all the ingredients of this simple yet tasty meal.
You will need pasta (100-200g per person). Fresh tastes better if you have it. Any shape or form will do. Note that fresh and certain shapes of pasta are faster at cooking if you're in a rush. You will also need a tin of sweetcorn and some mayonnaise. Salt and pepper if it adds to your happiness.
- Boil some water in a pan (I tend to add salt)
- Add pasta and cook for time specified on pack
- Open sweetcorn can slightly, so that you can pour the juice out into the sink whilst no sweetcorn escapes
- Open sweetcorn can more and pour sweetcorn into a bowl
- Squeeze mayonnaise onto sweetcorn (If you don't have a squeezy bottle you can scoop it)
- Drain pasta when cooked
- Pour pasta into bowl
- Mix
- Add salt and pepper to taste
- Enjoy!
What I like about this dish is its simplicity and tastiness. I absolutely love sweetcorn and the mayonnaise acts like a creamy sauce.
Happy cooking!
I am going to start at the beginning, with my very first recipe. And each week I shall add to the list of recipes. I am hoping that as the weeks go by the recipes will get more difficult or at least appear more sophisticated. So for those of you that are more of a whizz in the kitchen please come back in the Spring, and for the kids, students and those that have just not really give cooking a chance, welcome!
This week I am going to concentrate on soft boiled eggs and toast. This is typically prepared for breakfast but can really be enjoyed at any time of day. Depending on how hungry you are have 1 egg or 2, and 1 piece of toast or 2 (I used pitta bread this time since this is what I had in the fridge). You will also need butter (salted or unsalted, whichever you prefer) and some salt and pepper to add as you wish.
- Add some cold water into a deep pan (add enough water to cover the eggs plus a little more)
- Bring the water to a boil
- Place an egg onto a tablespoon and lower it down carefully into the boiling water. Do this with each egg.
- Set the timer and boil the egg(s) for 5 1/2 minutes.
- With 2 1/2 minutes to go put your bread in the toaster.
- Remove the eggs from the water with the teaspoon.
- Butter your toast
- Enjoy! I like to tap the top of the egg open with a teaspoon, and put a little salt in there. Here's one I made earlier :o]
5 1/2 minutes should produce a perfectly cooked egg, with the yellow bit still runny - but be careful you must remove the eggs promptly at 5 1/2 minutes otherwise you will have to call them hard boiled eggs!. I also find that the eggs tend to keep cooking even out of the water so eat them quickly :o]
If you live in the mountains, the eggs will take longer to cook (something to do with the boiling temperature of water at higher altitude). I invite you to experiment!
A little trick I like to do in hotels is to turn the eggs upside down once I am done eating them. It does make me giggle looking at the slightly confused waiters!
Happy cooking,
Pauline
