Friday, December 30, 2005

leftover pockets

So after having graduated, i'm technically not a student anymore. But i'm still on a budget! Particularly since i haven't found a job yet which means i'm officially "unemployed".

No one's put up anything festive over the holidays, so i decided to do mine. It's kind of a budget recipe, since it's made with leftovers. Except for puff pastry. That's not the kind of thing you expect to have lying around in the fridge.

Leftover pockets

A handful of spinach, sliced
An equal amount of shredded cheese
1 tbsp olive oil
Pepper to taste

Leftover chicken/turkey/meat/uncooked white fish
Puff pastry sheet

1. Preheat oven to 200 degrees celsius, fan forced.

2. Mix the first four ingredients together in a bowl. Place mixture on the centre of a puff pastry sheet.

3. Lay meat over spinach mixture, wrap up in a neat package

4. Lay on greased baking sheet and tray and bake for 25 minutes


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Thursday, December 22, 2005


Dear readers,

You might be wondering where we all are, and why no recipes have been posted in a while. Well, it's holiday time for (most of) us, and we are enjoying ourselves back home, eating home-cooked food that our parents lovingly make. We don't expect recipes to come up any time soon, so stay tuned when term starts again!

ps: are you a student on a budget? would you like to share your recipes here? email us!

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Wednesday, December 07, 2005

May's oh-my-god-it's-so-easy Salmon

I love fish. It's rich in calcium and being lactose intolerant fish seems to be one of the few thingies I can eat without running to the toilet in a huffy. There's no carbs too so I don't have to fret too much about maintaining my erm, standards.

Let's move on, shall we?

This dish is easy peasy. And very yummy. Mum thought me this, and I added a few things myself.

Vat you need:

Salmon cutlet
Olive oil
Garlic - chopped finely
Parsley - chopped finely
Salt and peper to taste

How now, brown cow?

1. Mix butter, garlic and parsley together.

2. Get fishy out and slap on the mixture of butter, garlic and parsley on both sides of the cutlet.

3. Leave fishy in the fridge for about an hour.

4. Preheat oven to 180 degrees.

5. Line oven-proof tray with aluminum foil and spread a little olive oil over.

6. Place fishy on tray. Talk to it before it goes into oven to prevent from burning. (Don't know what to say to your food? Refer to the first recipe I posted on this blog!)

7. Let fishy cook for 10 minutes. Turn fishy over and cook again for another 10 minutes.


Easy, no?


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