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    A Student Cookbook: Our 100 top recipes presented in one cookbook
    A Student Cookbook: Our 100 top recipes presented in one cookbook
    A Student Cookbook: Our 100 top recipes presented in one cookbook
    Ebook286 pages1 hour

    A Student Cookbook: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

    ()

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    About this ebook

    Student canteens are outdated!

    Eating in the student canteen every day? No thanks! This book is just what you need: our recipes make cooking easy, and what you cook yourself will naturally taste so much better than canteen food. With a few simple ingredients you can conjure up dishes that cost next-to-nothing, in no time at all. They'll help you get through lectures, delight your housemates, are great for parties and may even sometimes taste like the dishes mother or grandmother used to make.
    Small snacks to eat in between meals and on the go, handy tips to help you survive the student budget, simple ideas for parties and groups, classic and international favourites for everyone, recipes to impress on that special occasion, and sweet dishes for the soul: this book will meet all your culinary needs.

    - Everyday recipes for the student and house parties
    - Easy-to-follow and step-by-step instructions with every recipe
    - Great photo with every recipe
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587706
    A Student Cookbook: Our 100 top recipes presented in one cookbook

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      Book preview

      A Student Cookbook - Naumann & Göbel Verlag

      Snacks

      Vegetable medley

      flatbread

      Preparation time: approx. 20 minutes

      Per portion approx. 677 kcal/2843 kJ

      22 g P, 15 g F, 110 g CH

      Serves 1

      1 young carrot

      ½ courgette

      25 g fine green beans

      25 g celeriac

      salt

      pepper

      2 tbsp olive oil

      ½ tbsp natural yoghurt

      ½ tsp mustard

      1 tsp vinegar

      1 tsp each freshly chopped chervil and parsley

      ¼ flatbread

      a few lettuce leaves

      1Trim and wash the vegetables, peeling the celeriac. Cut them all into thin strips. Blanch for about 5 minutes in boiling salted water. Drain well and leave them to cool.

      2Make a dressing by mixing together all the other ingredients, then pour it over the vegetables when they have cooled down. Cut a pocket in the flatbread, and fill with the vegetables and lettuce leaves.

      Full English

      breakfast

      Preparation time: approx. 10 minutes

      Per serving approx. 305 kcal/1281 kJ

      22 g P, 23 g F, 1 g CH

      Serves 2

      ½ tbsp oil

      4 sausages (e.g. Lincolnshire pork)

      4 slices bacon

      2 eggs

      1Heat the oil in a non-stick pan. Fry the sausages all over. Add the bacon and fry until crispy, making sure the sausages are cooked through.

      2Finally break in the eggs and fry them too. If you want to go the whole hog, top it with hot baked beans and toast, and even fried or grilled mushrooms and tomato.

      Tip

      A typical pork sausage is made up of 30% fat – a high level which quickly piles on the pounds if you eat too many! Most folk find it hard to resist sausages altogether, so try a vegetarian alternative made from soy protein instead. Remember, though, that most veggie sausages are not truly low-fat either. So enjoy the occasional proper full English breakfast, and it will not do you any harm!

      Spaghetti on toast

      with salami and ham

      Preparation time: approx. 15 minutes (plus cooking time)

      Per portion approx. 590 kcal/2480 kJ

      30 g P, 27 g F, 62 g CH

      Serves 2

      ½ onion

      50 g thinly sliced salami

      50 g cooked ham

      100 g cooked spaghetti

      5 stuffed green olives

      1 tbsp butter or margarine

      1 tbsp tomato purée

      salt

      1 pinch garlic salt

      pepper

      ½ tsp oregano

      1 tbsp chopped parsley

      60 g grated Emmental cheese

      4 slices bread

      olives and tomato ketchup for garnish

      1Peel and finely dice the onion. Cut the salami and ham into small cubes. Roughly chop the spaghetti. Finely chop the olives.

      2Heat the butter or margarine in a pan. Sweat the onion, then add the salami, ham and spaghetti and fry them gently as well.

      3Stir in the olives, tomato purée, seasoning and herbs, folding in the parsley and half of the cheese at the end.

      4Toast the bread, place the slices on a baking tray and divide the pasta mixture over them. Sprinkle with the rest of the cheese.

      5Bake the toasts under a pre-heated grill for 4–5 minutes. Decorate with olive halves and a spoonful of tomato ketchup before serving.

      Millet burgers

      with dill

      Preparation time: approx. 20 minutes (plus cooking and soaking time)

      Per portion approx. 253 kcal/1062 kJ

      10 g P, 9 g F, 29 g CH

      Serves 1–2

      ½ onion

      ½ garlic clove

      ½ carrot

      ½ leek

      1 tbsp butter

      60 g millet

      125 ml vegetable stock

      salt

      pepper

      cayenne pepper to taste

      ¼ tsp dried marjoram

      1 egg

      breadcrumbs to bind

      ½ bunch freshly chopped dill

      vegetable oil for frying

      1Peel the onion, garlic and carrot. Trim, wash and finely chop the leek. Sweat all these ingredients in the hot butter, stirring well. Wash and drain the millet, then mix it in with the vegetables and simmer.

      2Add the vegetable stock, seasoning and marjoram. Simmer for about 10 minutes. Turn off the heat and leave to soak for 20 minutes. Stir in the egg.

      3Bind the mixture with breadcrumbs if required and fold in the dill. Shape into small burgers and fry in the hot oil until golden brown.

      Mozzarella sticks

      with herbs

      Preparation time: approx. 15 minutes (plus cooking time)

      Per serving approx. 187 kcal/785 kJ

      7 g P, 10 g F, 16 g CH

      Makes 10

      1 egg

      125 g breadcrumbs

      ½ tbsp dried oregano or basil

      ½ tbsp freshly chopped

      parsley

      ¼ tsp garlic salt

      75 g flour

      15 g cornflour

      1½ mozzarella balls

      oil for deep-frying

      1Whisk the egg in a shallow bowl with 25 ml water. Mix the breadcrumbs, herbs and garlic salt in a separate bowl, and the flour and cornflour in a third bowl.

      2Drain the mozzarella well and pat dry, then cut into thick fingers.

      3Heat the oil to 170 °C in a deep-fryer or large pot.

      4Dip the cheese fingers firstly in the flour mixture, then the egg, and then the breadcrumbs.

      5Fry the cheese sticks in the hot oil for about 30 seconds until golden brown, drain on kitchen roll, and serve with salsa or a dip.

      Muesli bars

      with dried fruit

      Preparation time: approx. 25 minutes (plus cooking and cooling time)

      Per portion approx. 96 kcal/403 kJ

      3 g P, 4 g F, 12 g CH

      Makes approx. 5–10

      15 g almonds

      15 g peanuts

      15 g sunflower seeds

      30 g dried apricots

      15 g prunes

      ½ apple

      40 g flour

      40 g oatflakes

      1½ tbsp rapeseed oil

      25 g raisins

      1 pinch salt

      ½ tbsp honey

      1 pinch

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