Next time you come home from work starving, instead of eating lots of bread, why not make a quick miso soup? The following serves two:
oil (olive, sesame..)
1 small onion
1 spring onion
1 teaspoon of barley or rice miso paste (you can use instant/dried miso, but it’s not the same!) and a cup of water per person1. Cut the onion and put in a pot with little oil.
2. Fry for a few minutes and add water (one cup per person)
3. Add the sliced carrot and, if you like, an greens you have (broccoli, kale, parsley).
4. Bring to a boil and cook for few minutes more.
5. Put the pot on a low heat and add one teaspoon of miso per person (the miso should not boil just simmer).
6. Cook for three minutes and add the green part of the spring onion (cut into tiny slices)
If you like, you can also add a sheet of Nori (which is the seaweed which used to cover sushi). Simply take half a sheet, tear into pieces and add to the top of the soup.
This is a great starter for when you come home, and a great alternative to having snacks/bread.
OK, this isn’t studentcooking.co.uk, but it’s come to LondonCooking’s attention that no matter how easy, simple, basic we try to make our recipes, some people (ie – my friend Sophie H., née C.) still won’t go anywhere near them.
With this in mind, here’s a recipe even the most fervent pulse or legume-dodger can make in about 5 minutes flat. No excuses, S.C.!
1 can baked beans
Cumin, to taste
1. Chop the onion into small pieces and fry in a little oil.
2. When ready, add the beans, and cumin to taste.
3. You can put this on toast…duh!
If you’re really fancy, you could consider buying whole cumin seeds, and crushing them into powder yourself (let’s face it though, you’re making a baked bean curry. This isn’t going to happen.)
On an unrelated note, I see that the website URL studentcooking.com (listed under ‘EXTREME BRANDABILITY’ – nice caps) is available for just $24,000 – bargain!
NB – ‘Brandability’ is definitely not a word. Whoever coined it needs a big slap.
OK, not the most healthy recipe to start with, but one my nanna taught me. Delicious too. (“The secret’s in the mustard.”) Impressive, hassle-free baking.
The measurements below make about 12 small scones (or about 6 jumbos).
6oz self raising flour
Pinch of salt and pepper
½ teaspoon of mustard
1oz of margarine
3oz cheese (grated)
1 medium egg
2 tablespoons of milk
“I always use more cheese” says my aunt, to make–
1. Oven on at 220°, 425F or gas mark 7
2. Grease a baking tray
3. Mix flour, seasoning
4. Rub in margarine
5. Stir in cheese (leave a little bit for tops)
6. Mix to a soft dough with egg and milk
7. Roll out 1/2” thin and cut
8. Put onto a baking tray brush tops with what’s left of your egg/milk mix and sprinkle a little cheese on
9. Put in oven for 10-15 minutes
(7 votes, average: 4.43 out of 5)
Easy to make, healthy and quick recipes for Londoners starved of time