Student Recipes Archives - Greenwich Pantry Blog
25 Feb

Chocolate Pudding

Photo by jamieanne / CC BY-ND 2.0

CHOCOLATE PUDDING

Magdalene one of our chefs has developed a chocolate pudding to die for. This recipe will make enough for two and no you don’t have to share! (makes 2)

What you’ll need:

 

Making it:

1. Divide 1tbsp cocoa equally between two standard mugs.

2. Add 1tbsp golden syrup to each; mix to a paste.

3. Measure flour, caster sugar and remaining 1½tbsp cocoa into a medium bowl. Crack in egg, and add oil and milk. Mix well and stir in white chocolate.

4. Divide mixture equally between mugs, then microwave on full power (800W) for 1min 10sec. Serve in mugs, or turn on to a plate, adding cream or ice cream, if you like. You can leave out the white chocolate or swap it for different type of chocolate.

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24 Feb

Pork Stroganoff

Photo by urbanwide / CC BY-NC-SA 2.0

PORK STROGANOFF
Everyone loves Stroganoff and its perfect if you want to treat yourself in the winter. This version can be made without the pork as a cheaper or vegetarian option. Delicious served with rice.

What you’ll need:

  • 350g pork (tenderloin, but any pork cut is fine)
  • 110g small mushrooms
  • 3 teaspoons of Uncle Roy’s Mild Peppercorn Mustard
  • 200g crème fraiche or single cream
  • 1 onion
  • 75 ml of pork stock (made out of ½ pork stock cube and hot water)
  • 10g butter
  • Oil, salt, pepper,

 

Making it:

1. Prepare the pork by trimming it and cutting into little strips.

  1. Prepare the mushrooms by slicing them thinly.
  2. In a bowl, mix together the crème fraiche with mustard.
  3. Heat the butter and oil in solid frying pan over a medium heat, add the onion slices and fry them gently for abut 3 minutes until they are soft.
  4. Using a draining spoon, remove the onion to a plate, turn the heat up and add the strips of pork and frying them quickly, turning regularly. After that add the mushrooms and cook briefly until their juices start to run.
  5. Next return the onion slices to the pan and stir them in.
  6. Season well with salt and pepper and add the crème fraiche. Let it bubble until it reduces to half of it’s original volume. Serve immediately with steamed rice.
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