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Recipe(s) of the Week



Saturday January 22, 2022

Mash-topped beef & Guinness pie


  • 2 onions 

  • 2 cloves of garlic 

  • 2 carrots 

  • 3 stalks of celery 

  • 2 fresh bay leaves 

  • ½ a bunch of fresh thyme 

  • olive oil 

  • 500 g stewing beef (2.5cm dice) 

  • 3 tablespoons flour 

  • 600 ml Guinness 

  • 2 teaspoons brown sugar 

  • 450 g potatoes 

  • 75 ml milk 

  • 1 tablespoon butter


  1. Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string. 

  2. Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.

  3. Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.

  4. Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches). 

  5. Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg. 

  6. Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.

  7. Cook the potatoes in a large pan of boiling salted water, then drain.

  8. Mash with the milk, butter and a pinch of sea salt and black pepper.

  9. Preheat the oven to 200ºC/400ºF/gas 6. 

  10. Put the meat in an ovenproof dish, top with the mash and drizzle with oil. 
    Bake for 20 minutes, or until golden and crisping up.



Sliced fennel, orange & almond salad


  • 3 bulbs of fennel 

  • 1 handful of almonds 

  • 3 oranges 

  • a few springs of fresh mint 

  • 2 handfuls of rocket 

  • sherry vinegar 

  • extra virgin olive oil 


  1. Using a speed peeler, shave the fennel, then place in a bowl of ice water. 

  2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.

  3. Peel and very thinly slice the oranges, then arrange on a platter. 

  4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper. 

  5. Scatter the fennel mixture over the oranges and top with toasted almonds.


Hall of Fame Recipes

Bonkers Bread & Butter Panettone Pudding Tart

We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun”



  • 125 g unsalted butter , plus extra for greasing 

  • 4 tablespoons demerara sugar 

  • 750 g plain panettone 

  • 1 vanilla pod 

  • 300 ml double cream 

  • 300 ml whole milk 

  • 5 large free-range eggs 

  • 100 g golden caster sugar 

  • 60 g quality dark chocolate (70%) 

  • 60 g bitter orange marmalade


  1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin. 

  2. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later. 

  3. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.

  4. Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted. 

  5. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.

  6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. 

  7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures. 

  8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.

  9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!


If you're pushed for time, assemble the tart the night before, store in the fridge, then bake the next day. Simple!


  • Past Hall of Fame Recipes

    UBC Cinnamon Bun Recipe

    YIELD: 18 Large Cinnamon Buns


    3 cups (750mL) milk
    6 tbsp (90mL) butter
    6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
    1 tbsp (15mL) salt
    ½ cup (125mL) warm water
    2 envelopes active dry yeast
    2 large eggs
    9 cups (2.25L) all-purpose flour
    ¾ cup (175mL) melted butter
    1¼ cups (300mL) granulated sugar
    2 tbsp (30mL) cinnamon


    Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
    Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
    In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
    Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
    Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
    Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
    Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
    To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
    Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
    Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
    Let rise in pan until doubled in size, about 45-60 minutes.
    Preheat oven to 350°F (180°C).
    Bake for 35-40 minutes.
    Remove from oven and immediately invert onto a serving tray.

    Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
    The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
    Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
    A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
    Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!





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