A Student Cookbook

Our 100 top recipes presented in one cookbook

Naumann & Göbel Verlag

• Éditeur: Naumann & Göbel Verlag
• Année: 2015
• ISBN:
  9783815587706
• Édition: 1
• Sujet: Arte
• Sous-sujet: Artes culinarias

Student canteens are outdated!Eating in the student canteen every day?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

Sweetness in your life

Blueberry muffins

with buttermilk

Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 229 kcal/961 kJ
3 g P, 9 g F, 32 g CH

Makes 6

60 g butter

85 g sugar

½ tsp vanilla sugar

1 small egg

60 ml buttermilk

¼ tsp grated zest of

1 unwaxed lemon

110 g plain flour

10 g fine polenta

½ tsp baking powder

¼ tsp salt

1 pinch cinnamon

125 g blueberries, fresh or frozen

oil or paper baking cases for the muffin tray

1 Melt the butter and mix it with 75 g sugar and the vanilla sugar. Add the egg and buttermilk, then fold in the lemon zest. Mix the flour, polenta, baking powder, salt and cinnamon, then stir it all into the wet ingredients.

2 Pre-heat the oven to 180 °C (fan oven 160 °C; Gas Mark 4). Grease the muffin tray, or line it with paper cases.

3 Pick over the blueberries, wash and drain them well. If using frozen ones, do not defrost them. Fold the berries into the muffin mixture. Spoon the mixture into the muffin moulds to two-thirds full, then sprinkle with the remaining sugar.

4 Bake the muffins on the middle oven shelf for about 25 minutes until golden brown and cooked through.

Baked

apples with hazelnuts

Preparation time: approx. 10 minutes (plus cooking time)
Per apple approx. 132 kcal/554 kJ
1 g P, 4 g F, 23 g CH

Makes 2

2 medium-size apples (e.g. Bramleys)

1 tbsp raisins

1½ tbsp orange juice

1 tbsp roughly chopped hazelnuts

½ pinch cinnamon

1 tbsp honey

butter for the baking dish

1 Wash the apples and remove the cores with an apple corer.

2 Soak the raisins in orange juice for a short while, then drain them.

3 Mix together the nuts, cinnamon, honey and raisins. Pre-heat the oven to 180 °C (fan oven 160 °C; Gas Mark 4).

4 Grease a shallow baking dish with butter. Place the apples in it and fill them with the nut and raisin mixture.

5 Bake in the oven for about 30 minutes. Serve with custard (optional).

Tip

Apples are one of our favourite fruits, no doubt because they come in such a variety of types and flavours. Not only do apples taste good, they are a valuable source of vitamins and minerals as well.

Chilled buttermilk

fruit soup

Preparation time: approx. 10 minutes
Per serving approx. 239 kcal/1003 kJ
9 g P, 4 g F, 37 g CH

Serves 2

250 ml buttermilk

150 g natural yoghurt

2 tbsp porridge oats

2 tbsp honey

125 g raspberries

1 peach

2 sprigs mint

1 Mix together the buttermilk, yoghurt, porridge oats and honey. Rinse the raspberries and pat them dry. Wash the peach, cut it in half and remove the stone. Dice the flesh.

2 Divide the buttermilk mixture between 2 bowls and dot with raspberries and chopped peach. Garnish with mint leaves.

Vanilla

& berry mousse

Preparation time: approx. 30 minutes (plus chilling time)
Per serving approx. 171 kcal/718 kJ
6 g P, 7 g F, 17 g CH

Serves 2

100 g mixed berries (frozen)

20 g sugar

pulp of 1⁄3 vanilla pod

½ level tbsp cornflour

1 level tbsp fresh orange juice

40 ml cream

80 g full-fat quark

1 level tbsp raspberry syrup

1 Put roughly two-thirds of the berries in a small pot with the sugar and vanilla pulp, and bring to the boil.

2 Mix the cornflour and orange juice to a smooth paste, stir it into the berries and bring it briefly to the boil again to thicken. Re...

Table des matières

• Cover
• Title
• Copyright
• Contents
• Introduction
• Snacks
• Quick & easy
• End of the month
• Favourites
• Special occasions
• Entertaining
• Sweetness in your life
• More Gourmet eBooks!