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Recipe(s) of the Week

 

July 25, 2021

Nigella's New Orleans Coleslsaw

INGREDIENTS

Serves: 6

  • 1 white cabbage (about 1kg / 2lbs before trimming)

  • 2 carrots

  • 2 sticks celery

  • 4 spring onions

  • 200 grams mayonnaise (preferably organic)

  • 4 tablespoons buttermilk

  • 2 tablespoons maple syrup

  • 2 teaspoons cider vinegar

  • 100 grams pecan nuts (fairly finely chopped)

  • salt (to taste)

  • pepper (to taste)

METHOD

  1. Trim and shred the cabbage, either by hand or with a food processor.

  2. Peel and grate the carrots, and finely slice the celery and spring onions.

  3. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.

  4. Season, and toss through the chopped nuts.

     

    BEETROOT AND CUMIN FRITTERS WITH HORSERADISH AND DILL YOGHURT

     

INGREDIENTS

Makes: 8-10 fritters

FOR THE FRITTERS

  • 1 large potato (scrubbed and cut into cubes)

  • 125 grams firm tofu (drained and well mashed)

  • 40 grams buckwheat flour or wholewheat flour

  • 1 handful fresh mint (finely chopped)

  • zest of 1 lemon

  • 1 teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • 300 grams beetroots (scrubbed and coarsely grated)

  • 1 handful edamame beans or green peas or broad beans

  • 1½ teaspoons cumin seeds (toasted and roughly ground)

  • vegetable oil for frying

FOR THE HORSERADISH AND DILL YOGURT

  • 350 millilitres thick unsweetened soya yoghurt

  • 1 teaspoon lemon juice

  • 3 tablespoons finely grated horseradish or 1 1/2 tablespoons of horseradish puree

  • 1 handful fresh dill (finely chopped)

  • 1 pinch of sea salt

  • freshly ground black pepper to taste

  • extra virgin olive oil for drizzling

FOR THE GARNISH

  • 1 big handful watercress or spinach

  • 2 spring onions (thinly sliced)

METHOD

Beetroot and Cumin Fritters With Horseradish and Dill Yoghurt is a guest recipe by Lee Watson so we are not able to answer questions regarding this recipe

  1. Put the potato into a small pan, cover with water, add a pinch of salt and bring to the boil. Cook for 25 minutes, until soft. Drain in a colander, mash well and leave to cool.

  2. Make the horseradish and dill yoghurt: stir all the ingredients together in a small bowl. Season and drizzle with olive oil. (Note, this can be done well in advance).

  3. Once the potato has cooled to handling temperature, mix with the tofu, flour, mint leaves, lemon, salt and pepper. Now gently mix in the grated beetroot and peas, until all is well combined - using your hands is best. We'd like these fritters to be chunky and packed full of texture.

  4. In a large, heavy frying pan, dry-toast your cumin seeds on a medium-low heat for a minute. They should pop and give off a lovely aroma. Put them into a pestle and mortar and bash them up a little, then stir them into the fritter mix.

  5. In the same pan, warm 1/2 tablespoon of oil on a medium heat, ensuring that the base of the pan is evenly covered with a film of oil. Spoon in 2 heaped tablespoons of fritter mix per go, pressing it down a little with the back of the spoon until roughly 1cm thick. Cook for 3-4 minutes on one side and slightly less on the other. Repeat until you have a few fritters cooking at the same time, and continue to cook in batches. Drain on kitchen paper and keep them warm in a low oven.

  6. Serve warm and crispy on a bed of vibrant green watercress or spinach leaves, garnished with the spring onions and with the horseradish and dill yoghurt on the side.

 

July 18, 2021

Elvis Presley'S Fried Peanut Butter and Banana Sandwich

 

INGREDIENTS

Serves: 1

  • 1 medium ripe banana

  • 2 slices white bread

  • 2 scant tablespoons smooth peanut butter (don't use extra smooth)

  • 2 tablespoons butter

METHOD

  1. Peel and mash or slice the banana.

  2. Lightly toast the bread, and then spread the peanut butter on one piece and the banana on the other.

  3. Sandwich together then fry in the butter, turning once, until each side is golden-brown.

  4. Remove to a plate, cut the sandwich carefully in half on the diagonal and eat.

 

Jägerschnitzel

The Jägerschnitzel is a traditional German delicacy. Sautéed onions mixed in with mushrooms to create an incredibly delicious sauce to serve over tenderly cooked pork chops! Perfect for an absolutely mouthwatering weeknight dinner. Easy, simple and oh, so satisfying!

Ingredients

For Mushroom Sauce

  • 4 tbsp butter unsalted

  • 2 medium onions chopped

  • 4 cloves garlic peeled and chopped

  • 1 lb white mushrooms or cremini, sliced or chopped

  • 4 cups beef broth low sodium

  • salt and pepper to taste

For Schnitzel

  • 6 pork chops or pork loin cut in ½ pieces

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp sweet paprika

  • 2 tbsp vegetable oil

Instructions

  • Cook the onion and garlic: Melt the 4 tbsp of butter in a large skillet over medium heat. Add the onions and cook for about 3 to 4 minutes, until they sweat, soften and become translucent but not brown. Add the garlic and cook for an additional 30 seconds until aromatic.

  • Cook the mushrooms: Add the mushrooms to the skillet and cook for about 10 minutes. Initially the mushrooms will absorb all the butter but don't add anymore, eventually they will release all that butter back.

  • Finish the sauce: Add the beef broth to the skillet and bring to a boil over high. Continue cooking until the liquid reduces by half and thickens, should take 10 to 15 minutes. Season the sauce with salt and pepper as needed.

  • Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Generously season the pork chops with salt, pepper and sweet paprika on both sides.

  • Cook the schnitzel: Heat the vegetable oil in a large skillet over high heat. Place 2 or 3 chops in the skillet, or as many as you can comfortably fit in your skillet, at a time and sear for 2 to 3 minutes per side. 

  • Serve: Serve schnitzels with plenty of mushroom sauce along side a serving of spaetzle.

 

 

Past Hall of Fame Recipes

UBC Cinnamon Bun Recipe


YIELD: 18 Large Cinnamon Buns


INGREDIENTS:

Dough
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
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


METHOD:

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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