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A TASTE OF
UEA RESIDENCES
contents
One cannot
think well
love well
sleep well
if one has not
dined well
Virginia Woolf
04
04
05
06
09
11
INTRODUCTION AND USER GUIDE
Foreword
Chef’s intro
How to use your combi-microwave oven
Chefs special
Hi five
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44
PIES
The ultimate chicken pie
The ultimate fish and leek pie
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46
FISH
Healthy salmon stir-fry
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15
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19
20
21
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22
VEGETARIAN
Chick pea and lentil curry
The throw it all in one pot vegetarian soup
Summer asparagus and broad bean pasta
Thai quorn green curry
Special rice Simplest but tastiest mushroom risotto
Sweet potato risotto
Savoury galettes
Special rice
Peanut butter thing
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48
49
50
51
52
52
52
54
54
56
58
MEAT AND POULTRY
Chicken in a mustard and mushroom sauce
Poulet au cidre
Creamy chicken and homemade chips
Sausage Ragu
Chicken and thyme bake
Thai green chicken curry
Aubergine with tomato and pork
Easy grilled chicken
Herbs
DIY burgers
Chilli con carne with chorizo
23
24
24
24
26
28
PIZZA
Pizza toast
Tortilla pizza stack
Pitta bread pizzas
Pizza pie
The most impressive and delicious pizza ever!
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30
31
32
33
34
35
37
38
39
40
PASTA
Classic bolognese
Spaghetti carbonara with courgette and basil
Tortellini with hot dogs
Creamy salmon pasta
The toona pasta bake
Easy pasta bake
Healthy, carb-free spaghetti bolognese
Penne with vodka sauce
Know your penne from your pappardelle
Tuna pasta bake
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62
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63 64
CELEBRATIONS
Student loan day/birthday/end of exams/
international student leaving cake
Microwave mug cake
Home-made banana ice-cream
Easy banana flapjacks
Apple cake
68
FURTHER INFORMATION
01 02 03 04 05
01 02 03 04 05
foreword
chef’s intro
I am delighted to be able introduce this new cookbook written specifically for
students living in UEA residences. The idea for the cookbook was stimulated
by feedback from former students who were not used to cooking in the combimicrowave ovens in UEA kitchens, or even perhaps cooking at all, and were
finding it difficult to make interesting meals for themselves.
Well, here we are, finally the first UEA student cookbook. Bursting with
national and international classic recipes and finished with a modern twist.
The purpose of this book is to encourage everybody to cook with fresh, local
and sustainable produce, to promote healthy eating, to encourage the use of
modern equipment, but most of all to have fun!
Our first idea was to provide better instructions for the ovens, but then we
thought we could do even better by drawing on the experiences of some of the
many talented and creative students who have lived on campus. What follows
are some helpful hints and tips, and then an amazing range of recipes. All have
been created, cooked and enjoyed in our kitchens by UEA students.
We hope this book will inspire students with a love and knowledge of food and
cooking and make it central to everyday life at UEA. The combi-microwave
ovens provide more flexibility than standard ovens, they are not only simple
and safe to use for all the recipes in this book, but are also energy efficient.
GIUSEPPE ‘PINO’ LONGORDO, EXECUTIVE HEAD CHEF, UEA CATERING
You will find recipe ideas to meet a wide range of dietary preferences and
budgets, ranging from basic meals for students in a hurry to meals that would grace a table in the most sophisticated of settings. They include ideas
for meals I would never have thought of: replacing spaghetti with strips of
cabbage to produce a low-carb ‘spaghetti bolognese’ is an inspirational idea for someone who loves cabbage as much as I do. However, cabbage haters fear not: for those whose tastes are at another end of the spectrum there is a recipe for tortellini with hot dogs too, and much much more.
I would like to thank all those who took the trouble to send us their recipes, and also Paul Bailey, Katie Edwards and Matthew Marshall-Nichols,
who brought the initial idea to fruition, Giuseppe ‘Pino’ Longordo the Executive Head Chef, and Emma Bailey, our designer who has made the cookbook so attractive.
Be inspired and enjoy!
ANNIE GRANT, DEAN OF STUDENTS
WHY BOTHER LEARNING TO COOK?
Being a student is lots of fun, but it can have its down side. For most students
it is the first time that they have left home and can therefore be somewhat
disconcerting. The realisation that there is now no framework around to feed
you every day, can be a little daunting to say the least. This book has been
written for our students, by our students. Written with your experience in
mind, these students have been there and found out for themselves – just how
easy and rewarding it can be, to create tasty food on a budget.
WHAT IS IN IT FOR ME?
If you haven’t already been put off by the thought of another dinner from a tin,
then you might be wondering what the benefits are over fast, pre-processed
foods – there are multiple reasons.
– It’s less expensive than eating out or getting a take away.
– It’s more nutritious than eating out or getting a take away.
– It can be great stress relief and allow you to be creative and daring.
– It means you’ll be able to entertain and impress your friends.
– It’ll make your mother happy.
06 07 08 09 10
06 07 08 09 10
This guide will help to show you how to use
and make the most of the combi-microwave
oven in your student residences.
There are slightly different models of combi-microwave ovens across the residences so while we do try to
guide you through the basic functions; you need to be aware of slight differences between the models which
may affect the order that some steps need to be taken. Your combi-microwave ovens have three functions that
can be used individually, or in a combination. This guide will take you through the individual functions and then
show you how to combine two functions to make the most of the state-of-the-art facilities.
MICROWAVE
This function acts as a microwave only with no influence from convection cooking.
10:00
MENUACTION
SCREENDISPLAY
VEGETABLES
1
HR
10
MIN
1
MIN
10
SEC
POTATOES
FISH
MICRO
POWER
10
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
MENUACTION
SCREENDISPLAY
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
Step 1: Select the POWER level needed using the MICRO
POWER button. Refer to your food packaging to see the
power level required for your specific food. This will be in
terms of wattage (W). Some models of combi-microwave ovens list the power as ‘high, medium,
low and defrost’ as a percentage or through symbols according to the level of
power required. See below for guidance:
Step 1: Select the POWER level
High
Medium-high
Medium
Medium-low
Defrost
800-1000W
500-750W
360W- 450W
180-300W
100W
100%
75%
50%
30%
10%
MICRO
POWER
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
COMBIN
ATION MEMORY
Ib
TIMER g/oz
UP DOWN
Step 2: Select the cooking time
CRISPYTOP
START
BAKE
STOP/CANCEL
Step 3: Press the START button
Step 2: Select the cooking time: Select the time buttons in
succession until desired time is reached (10min/1min/10sec).
Example: To microwave for 3 minutes you need to press the
‘1min’ button 3 consecutive times. The total time will appear
on the display.
Step 3: Press the START button to begin the microwave cooking.
How to use your combi-microwave oven as a grill:
This operates with the door closed and the turntable will rotate
to give an even cooking effect.
Step 1: Select the GRILL button
Step 2: Select the cooking time
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
UP DOWN
CRISPYTOP
Step 3: Press the START button
START
BAKE
STOP/CANCEL
DOOR RELEASE
10:00
CHAOS
DEFROST
MENUACTION
SCREENDISPLAY
CHICKEN
MEAT
GRILLING
FISH
CHICKEN
How to use your combi-microwave oven as a stand-alone microwave:
CHAOS
DEFROST
10:00
CHAOS
DEFROST
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
IMPORTANT: Press door release button
to check food
GRILL
1-2-3
CONVEC
TION
TURBO
BAKE
PIZZA
IMPORTANT: Press door release button
Microwave safe? You need to make sure that any container you place in your MICROWAVE combi oven is MICROWAVE SAFE. If you are in any doubt then don’t use the container. There should be a clear marker on the container to indicate that you can use it safely. You should not place
any plastic in the microwaves unless specifically stated on the
SAFE
instruction packaging to do.
IMPORTANT: You can stop the microwave function automatically by pressing the door release button. Make sure you do this as soon as you notice anything wrong or if you have left the food in the microwave for too long. You can resume the microwave function after checking on the contents by closing the door and re-pressing START.
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
Step 1: Press the
CONVECTION
button
Step 2: Press the START button
Step 3: Select the cooking time
CRISPYTOP
START
Step 4: Press the START button
STOP/CANCEL
DOOR RELEASE
IMPORTANT: If using the grill 1 setting then heat will only
come from the top of the combi oven so you may need to open
the door and turn the food over as instructed on the food
packaging. This will require oven gloves and appropriate metal
utensils to rotate the food safely. Please make sure you use
wire racks and oven trays when using this setting; do not place
food items loose in the bottom of the cavity.
CONV OC
It can reach an inside temperature of 250 degrees celsius. This operates as a standard convection fan oven.
UP DOWN
BAKE
Step 3: Press the START button to start cooking.
Your combi-microwave oven can act as a convection oven:
CHICKEN
DOOR RELEASE
Step 2: Enter the cooking time: Select the following buttons
according to time required (10min/1min/10sec). Example: To grill for 20 minutes: you need to press the ‘10min’ button 2 consecutive times. Place food inside of the combi-microwave oven and close the door..
CONVECTION COOKING
FISH
MICRO
POWER
Step 1: Select the grill mode by pressing the GRILL symbol.
Press start to begin pre-heat. Wait for the oven to preheat – it will beep when ready. Grill 1
Top grill
Grill 2
Bottom frill
Grill 3
Top and bottom grill
IMPORTANT: Press door release button
to check food
Step 1: Set the temperature required: Press the
CONVECTION/TURBO button repeatedly and look at what
temperature appears on the display. Press until desired
temperature is reached and refer to food packaging for the
required temperature.
Step 2: Press START to pre-heat the oven with door closed.
The oven will beep when ready. Open door and place your
food in oven. Make sure that you have followed all packet
instructions to remove or pierce any packaging as necessary.
Step 3: Select the cooking time by the method below:
Select the following buttons according to time required.
(10min/1min/10sec). Example: To use the oven for 50 minutes
you need to press the ‘10min’ button 5 consecutive times.
Step 4: Press the START button to begin cooking.
IMPORTANT: You can open the combi oven at any time during the cooking period. The inside will be at the set
temperature so make sure you wear thick oven gloves while removing contents.
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06 07 08 09 10
COMBINED FUNCTIONS
The guide will now show you how to make use of the combi-ovens ability to combine
functions. For example: you can combine the microwave function and the convection
oven setting, or combine the microwave and grill to produce quick and quality food.
Using microwaves alongside convection and grilling functions can reduce cooking by 50%.
CONVECTION MICRO COOKING
GRILL MICRO COOKING
The convection micro combination function
uses microwaves (to heat the food and reduce
cooking time) alongside the hot air from the oven
function (to crisp the surfaces). Cooking time is
decreased by 50% while giving the same overall
results of the food. Ideal for: cakes, crumbles,
pies, roast vegetables and roast dinners.
This method uses the heat from the grill to heat the
air within the cavity, concentrating heat to the top of
the food and again using the microwaves to reduce
the cooking time. Best for: Food that needs heating
throughout and a golden brown top.
INSTRUCTIONS FOR COMBINATION COOKING:
CHAOS
DEFROST
10:00
MENUACTION
SCREENDISPLAY
Step 1: Select COMBINATION function on the microwave.
Step 1: Select the Step 2: Press MICROWAVE/POWER button according to the
COMBINATION
power level required. For example: press twice and display button
will show power level selected of 400W.
serves one
'
CHEF S
SPECIAL
Easy-peasy-cheesy omelette
On a budget and short on time? This is one of the fastest meals on the planet. Omelettes
are not only delicious and healthy, but also super-quick to knock together. Perfect for
breakfast, lunch, or even a quick and light supper. And an awesome way to use up
leftovers. Once you’ve perfected this method, you can go on to add different
ingredients to your simple omelette to make lots of wonderful combinations.
Recipe by: Giuseppe “Pino” Longordo, Executive head chef
VEGETABLES
POTATOES
1
HR
10
MIN
1
MIN
10
SEC
FISH
MICRO
POWER
10
GRILL
1-2-3
PIZZA
CONVEC
TION
TURBO
BAKE
CHICKEN
Step 2: Select the MICROWAVE/
POWER
button
Step 3: Press the CONVECTION/
GRILL button
COMBIN
ATION MEMORY
MEAT
Ib
TIMER g/oz
UP DOWN
CRISPYTOP
START
BAKE
STOP/CANCEL
Step 4: Select the
cooking time
Step 3: Press CONVECTION/GRILL button consecutively
according to temperature required. (°C). Example: press 5
times and display will show selected temperature of 200°C.
Step 4: Enter the cooking time: Select the following buttons
according to time required (10min/1min/10sec). Example: To use the oven for 50 minutes you need to press the
‘10min’ button 5 consecutive times..
Step 5: Press the START button to begin cooking.
ingredients
method
3 eggs
1/2 a small onion chopped
1. W
hisk the eggs into a bowl
then set aside.
5 button mushrooms
washed and sliced
2.Put 2 tablespoons of
vegetable oil into a preheated
omelette pan, followed by the
mushrooms, cook for 2 to 3
minutes then remove it and
set aside.
50g of grated cheddar,
or any other cheese
Salt and pepper
.
you will need
Step 5: Press the START button
Bowl
Whisk
omelette/frying pan
SPECIALISED FUNCTIONS FOR SPECIFIC FOODS
Depending on your model of microwave-combi
oven, you can use a pre-set program which makes
use of the microwaves and convection cooking
for particular types of food. This feature takes
into consideration the density, size and standard
cooking time in order to produce the same quality
of food but in a more efficient time frame.
INSTRUCTIONS FOR USE
Step 1: Select the food type you have. Eg ‘chicken’.
Step 2: Enter the weight of this food that you have in
Grams (g). You can find the weight of the food on the
packaging or you can use scales.
Step 3: Press the START button to begin cooking. Step 4: Follow the display instructions regarding turning
and stirring the food to ensure it is cooked properly.
cooking time
5 minutes
3.Put the same pan back on
the cooker, add a tablespoon
of vegetable oil and the
onion, and then cook for 2
minutes at a moderate heat.
Pour in the egg and add
the mushrooms and cheese.
Fold in half and cook for a
further minute. Serve.
4.You can serve this dish with
salads, crusty breads, chips
and other complementary
side dishes.
why not try?
Smoked salmon with
tomatoes and mushrooms.
Tomatoes, spinach and
parmesan. The tomatoes
go on late so they don’t
cook, the spinach goes
in early.
Thinly sliced pear,
brie and rosemary.
Pineapple, bacon and
cream cheese.
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11 12 13 14 15
Five fabulously simple tips to help you
eat well and impress your friends
SIMPLE SALAD
DRESSING
PERFECT DIPPY EGG
ingredients
1 lime
A pinch of freshly
ground pepper
ingredients
1 egg
A pinch of reshly
ground pepper
method
Bring to life to a
fresh leaf salad by
squeezing some
lime and adding
pepper.
method
Bring a pan of
water to the boil,
add your egg and
leave for exactly 5
minutes – no more!
GARLIC BREAD
GUACAMOLE
BAKED APPLE
ingredients
2 cloves of garlic
75g soft butter
A small baguette
pitta bread or
sourdough
ingredients
3 chopped avocados
1 chopped red onion
1 chopped chilli
Chopped coriander
Juice from 1 lime
ingredients
method
Mix the garlic with
the butter. Toast the
bread under a grill
and spread with the
garlic butter.
method
Add the ingredients
together, mix and
serve with nachos.
1 apple cored
Pinch of brown sugar,
ground cinnamon, and
a blob of butter
method
Add the blob of
butter to your apple,
sprinkle with brown
sugar and cinnamon.
Place in oven for 20
minutes at 200c.
Five ways to inspire you to re-purpose
and re-use those empty jars
STORAGE JARS
PEN POT
QUIRKY PASTA
COCKTAIL
VASE
Cover jars with re-cycled jumpers for a cool place to
store bits-n-bobs.
Add a patterned
paper tube to the
inside of your jar, a cool way to jazz it up and store your pens.
Create a quirky
pasta jar by gluing
a plastic animal
figure to the top
and painting the
lid and character
the same colour.
These make great
inexpensive gifts.
Funk up a party
by adding riibbon
and ice to some
refreshing
cocktails and
presenting them in a jar.
Brighten up your
room by putting
a cutting from
a flower in a
decorated jar.
11 12 13 14 15
VEGETARIAN
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11 12 13 14 15
SERVES 3
SERVES 1+
chick pea and lentil curry
the throw it all in one pot vegetarian soup
People think that being vegan costs a lot of money. I made this recipe to
prove them wrong! This recipe is also full of nutrients that vegans need to be wary of such as iron.
The recipe inspiration comes from many late nights wanting to
eat fast and wanting something that will last over several days.
It’s a bit like the traditional recipe my mother would make.
Recipe by Emma Sneap. Lived in Colman House 2011-2012
Recipe by Sam Alston. Lived in Paston House in 2012
ingredients
method
1 can of chick peas
1. P
ut the lentils in a pan of
boiling water. Boil them on a high heat for 10 minutes.
2 handfuls of dry lentils
1 cup of cauliflower
1 cup of broccoli (optional)
A handful of spinach (optional)
1 can of chopped tomatoes
1 clove of garlic
1 teaspoon of ground cumin
1 teaspoon of turmeric
Any other desired curry spices
A drop of olive oil
Whole grain brown rice
to serve with the dish
you will need
3 pans
Colander
Wooden spoon
Sharp knife
cooking time
40 minutes
2. W
hilst the lentils are cooking,
wash and chop the cauliflower
and broccoli and put to one side.
3. T
urn the lentils down to a
low heat and leave them to
simmer for 20 minutes.
4. W
hilst the lentils are
simmering, add the brown
rice to some boiling water
to cook in a separate pan.
Steam or boil the cauliflower
and broccoli (your choice) for
10 minutes.
5. D
rain the lentils, cauliflower
and broccoli and put to one side.
ingredients
method
6. A
dd a drizzle of olive
oil, the curry spices and
garlic to one of your now
empty pans and fry the
garlic on a medium heat
for two minutes.
3 large potatoes
1.Peel the potatoes and chop
them into small pieces.
(This helps to reduce the
cooking time).
7. A
dd the canned
tomatoes, cauliflower,
broccoli, spinach and
lentils to the pan. Stir well and simmer
until warm.
Water – essential, though
if this is unavailable you
should probably contact
maintenance
8. D
rain brown rice and
serve with the curry.
In fact, anything you like
except rice or milk
you will need
Fresh peeled tomatoes
or a tin of plum tomatoes
Vegetable stock
Green vegetables
(your choice)
Lentils
Pasta
Big pot
Fork, knife and spoon
cooking time
30 minutes
2.Put the stock and some
boiling water in the big pot on
the hob. Turn the hob to the
highest setting.
3.Add the potatoes to the stock
mixture and cover.
4.Chop the other vegetables into
small pieces.
5.After 5 minutes, check the
potatoes using a fork. They
should be starting to cook.
6.Add the pasta, lentils any
non-green vegetables that you
have to the pot.
7.Next, add any sauces that
you want to the mix. You can
use Chilli, mint, tomato puree
(anything you want really).
8.After a few minutes, add any
green vegetables you have to
the pot.
9.In another few minutes,
add the tin of (or peeled)
tomatoes.
10.Continue to cook the
soup until all the
ingredients are ready to
your liking. Leave the lid
on for most of the time
but stir it occasionally
until it’s cooked.
11.Serve up a bowl for
yourself (and whoever
else is eating) and leave
the rest to cool.
12.Once cooled, you can
seal it up in a container
and put it in the fridge
for eating in the rest of
the week.
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16 17 18 19 20
every
summer
has
a
story
SERVES 1
summer asparagus and broad bean pasta
This is a summer favourite of mine, it reminds me of sitting in my garden
with my family enjoying a long September evening. It’s really cheap to
make and really tasty. I sometimes double up on portions so I can have it for a pasta salad the next day.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
method
Enough penne pasta
for one person
1. C
ook the pasta in slightly
salted boiling water for
approximately 10 minutes.
A few sticks of asparagus
A handful of broad beans
Lemon rind
Butter
Fresh mint
Salt and pepper
you will need
1 large saucepan
Grill
Mixing bowl
Sharp knife
cooking time
25 minutes
2. A
dd the broad beans to the
pan and cook for a further 3 minutes.
3. W
hile they are cooking, grill
the asparagus and roughly
chop the mint.
4. W
hen the pasta and beans
are cooked, drain them in a
colander and put to one side.
5. In a bowl mix the butter,
lemon rind and half the
chopped mint. Season with
salt and pepper.
6. A
dd the pasta and beans back to the pan, put it on a low heat and stir in the lemon and mint butter.
7. O
nce melted, serve the pasta
and arrange the grilled
asparagus on top.
8. T
op with the remaining
chopped mint and plenty of black pepper.
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16 17 18 19 20
Serves 4
Serves 2
thai quorn green curry
simplest but tastiest
mushroom risotto
When I first cooked this dish at the beginning of the second year it was
first time I had tried Quorn chicken. I’m not a vegetarian, and though
not being a big meat eater I do love chicken so this meal was a bit of a
gamble! I noticed that there are quite often deals at the supermarket
on their Quorn products so I thought I would give it a go and save some
money. I liked it so much I’ve not gone back to real chicken since!
Once tried, risotto can quickly become a staple
meal for anybody. This recipe is creamy, rich,
delicious and simple! Recipe by Ed Skerry. Lived in the University Village 2010-2011
Recipe by Jess Banham. Lived in Constable Terrace 2011
ingredients
method
300g pack of Quorn
chicken style pieces
1. B
ring a pan of water to the
boil and add the required
amount of rice. The water
should just cover the rice.
2 to 3 tablespoons
of Thai green curry paste
Packet of baby corn
and mange tout
1 tablespoon of vegetable oil
2 crushed garlic cloves
400g tin of coconut milk
300g brown or white rice
(allow around 75g per person)
you will need
Wok
Pan
Hob
cooking time
20 minutes
2. N
ow heat some oil in a wok
or large frying pan. Add the
Quorn chicken and cook for
five minutes (or until it’s
cooked through).
3. A
dd the Thai green curry
paste (as much as you like for
the desired amount of heat!),
the garlic, the vegetables and
continue to stir fry for another
5 minutes.
4. P
our in the coconut milk. The amount you use will
affect how spicy the curry
is. Use less milk for a more
spicy curry.
5. B
ring the dish to simmering
point while stirring
continuously.
6. W
hen the rice is ready, drain and serve it up with
your curry. ingredients
method
8-10 medium sized mushrooms
1. Boil the kettle.
1 large onion, chopped
2. T
urn the hob to a high heat,
add the butter, onions and
mushrooms to the pan and
cook until the mushrooms
are soft and the onion has
browned slightly.
1 chicken (or vegetable)
stock cube
1 large glass of dry white
wine (optional, but highly
recommended)
2 handfuls of risotto rice
(normal rice will not work)
1 large pinch of tarragon
(optional, but recommended)
1 handful of cheese (preferably
parmesan, but if you are on a
budget any will do)
A tablespoon of butter
Salt and pepper
you will need
Large pan (ideally wok shaped)
Spatula/wooden spoon
Sharp kitchen knife
Measuring jug
Kettle
Hob
cooking time
25 to 30 minutes
3. A
dd the rice, turn the hob
down to a medium heat and
continue to fry for a few
more minutes. Prepare the
stock cube by adding boiled
water from the kettle into the
measuring jug.
4. A
dd the stock, wine and
tarragon to the pan. Season
the risotto with salt and
pepper.
5. A
llow the risotto to simmer
on a medium heat until it
becomes creamy and the
stock has boiled down.
Stir it occasionally to mix
ingredients and flavours. This
process should take around
25-30 minutes.
6. S
erve and enjoy with some
salad, bread and the rest of
the bottle of wine!
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16 17 18 19 20
Serves 4
Serves 1
sweet potato risotto
savoury galettes
This is a recipe that I found online and adapted.
I cooked it for my mother when she came to
visit and she was very impressed.
This recipe was inspired by the Dukan Diet. The Dukan method
proposes a healthy eating plan that returns to the foods which
founded the human species, those eaten by primitive man
Recipe by Jess Banham. Lived in Constable Terrace 2011
Recipe by Sarah Joy-Wickes. Lived in Suffolk terrace 2011-2012
Serves 1
ingredients
method
1 sweet potato, peeled
and diced into small cubes
1. P
re-heat the microwave oven
to 190 degrees and grease a
baking tray that will fit in it.
1 cup of risotto rice
1 stock cube (vegetable)
1 onion, chopped
1 glass of white wine
Handful of parmesan cheese
Paprika, salt and pepper
for seasoning
you will need
Baking tray
Large pan
Sharp knife
Cup
Combi-microwave oven
on oven setting
Hob
cooking time
50 minutes
2. C
hop up the sweet potato into
small cubes and soak them
in a little oil. Spread them
out on to the greased baking
tray and put them in the
microwave for 45 minutes.
3. W
hen there is 20 minutes left on the timer, fry the
chopped onion in a little oil in a large pan.
4. O
nce the onion is soft add the
risotto rice and stir, perhaps
adding a tiny bit more oil.
5. T
urn the heat down a little and
add a teaspoon of paprika and
stir until the rice is tinted red.
6. Add a splash of wine and stir.
7. P
repare a cup of stock using
boiled water and the stock
cube and add it to the mixture.
8. K
eep stirring the risotto
adding more wine once
the rice absorbs all of
the moisture and begins
to dry out.
9. O
nce 20 minutes have
passed, the sweet potato
should be ready. Check
that it is soft and if it is
stir it in to the risotto.
10.Stir in the parmesan
cheese and season with
salt and pepper. It is now
ready to eat.
ingredients
method
One and a half tablespoons
of oat bran
1. W
hisk up the oat bran, quark
and one of the eggs in a bowl.
One and a half tablespoons
of a small tub of Quark
(this is rennet free cottage
cheese)
Two eggs
One slice of Quorn ham
A handful of grated
Cheddar cheese
3. In another pan, fry the other egg.
you will need
4. T
ake it off the heat when both
sides of the galette are golden.
Bowl
5. P
ut the Quorn ham on one
side of the galette with the
fried egg on top of it.
Whisk
2 frying pans
Hob
2. O
nce combined, pour the
mixture into a pre-heated
frying pan and cook like you
would a pancake. Flip it over
after a few minutes when
bottom is golden brown.
cooking time
25 to 30 minutes
6. C
over the egg and Quorn
ham with grated cheese and
fold the galette over. It is now
ready to eat and tastes great
with a bit of ketchup.
special
rice
Basically, I was mega poor and this
is all I had. It tastes really bad.
Recipe by Edward Ford. Lived in Norfolk Terrace 2011/12
ingredients
Pouch of Uncle Ben’s
microwavable white rice
4 tomato ketchup sachets
4 mayonnaise sachets
you will need
Bowl
Microwave oven
cooking time
2 minutes 30 seconds
method
1. P
ut the rice in the microwave for 2 minutes on the highest setting.
2. M
ix the sachets of
condiments in a bowl.
3. W
hen rice is cooked, mix it
with the special sauce and serve.
21 22 23 24 25
Serves 2
peanut butter thing
This dish was first cooked on an evening in the student flat with my
girlfriend. We had debated as to whether or not we should order a pizza
but having concluded that a pizza would be unnecessarily expensive, opted
for scouring the fridge and cupboard for what food was left. We were roughly
inspired by satay chicken dishes (we’re both peanut butter fanatics!) and we
wanted to use up the remaining vegetables before they went off.
The lack of meat in the dish is not intentional but we’ve found that the combination of peanut butter and
rice is so filling that adding any would be too much. Diced chicken, quorn or cubes of tofu would fit in with
the nature of this dish perfectly if desired. The listed vegetables are also simply a guideline on what we’ve
found works best with our personal tastes.
Recipe by Gareth Mott. Lived in Paston House 2010-2011
ingredients
method
1 onion or leek
1. C
hop the vegetables into
small chunks (particularly the
carrots as these take longer
to cook in larger pieces).
1 pepper (any colour)
1 carrot
2 heaped tablespoons of peanut
butter (crunchy or smooth)
1-2 tablespoons of boiling water
Splash of olive oil
Half a mug of rice
Pinch of salt
you will need
Chopping board
Sharp knife
Wok
Saucepan
Wooden spoon
Tablespoon
Sieve or colander
Kettle
Hob
cooking time
25 minutes
2. P
our the rice into a saucepan
and add sufficient boiling
water to cover. Add a pinch of
salt to prevent the rice from
sticking. Put on a high heat
until the water is fully boiling
and then lower the heat. Stir
occasionally throughout the
cooking period.
3. A
dd the olive oil to a wok
and fry the vegetables at a
medium to high heat. Fry
until the vegetables soften.
4. A
dd the two tablespoons
of boiling water to the
vegetables. This helps to
make the sauce and will
prevent the peanut butter
from drying out in the next stage.
5. A
dd the peanut butter to
the pan, turning the heat
down lower at this point.
Stir it in until all the
vegetables are covered in
sauce. You can add more
water/peanut butter to
make more sauce if you
wish but make sure that
the butter does not dry out.
6. O
nce the rice is fluffy
and bloated, empty the
water with a sieve or
colander and serve with
the vegetables.
PIZZA
21 22 23 24 25
Serves 1
21 22 23 24 25
UNDER
15 MINS
pizza toast
This is a very easy and fast way for
students to cook a yummy meal
in 5-10 minutes and the flavour
can be changed as you like. It is
really good for students that live
on campus and would like to save
time in their day. I adapted it from
the internet.
Recipe by Xiaoyan Xu. Lived in Constable Terrace from 2011-2012
Serves 1+
UNDER
15 MINS
tortilla pizza stack
pitta bread
pizzas
I used to make this dish with my
friends in halls – each time trying
to stack it higher and higher. I
found this recipe while browsing
through ‘Concrete’ one day. The
original recipe was for just one
tortilla but we thought it would be
much better in layers
This recipe is one a family
friend used to make when I was little. I introduced the
recipe to my flat when I got to
the UEA and now many of them eat this really quick and cheap dish regularly.
Recipe by Ruth Meyerowitz. ingredients
Sliced bread
Mozzarella cheese
Ketchup
You can also add items like
tomatoes, sweetcorn, tuna,
pepperoni, chicken, peas or
bacon. Basically anything you
like and is ready to eat.
Serves 1+
UNDER
15 MINS
Recipe by Hockley Raven Spare.
Lived in Suffolk Terrace 2010 – 2011
Lived in Constable Terrace 2010-2011
ingredients
ingredients
1 or 2 pitta breads
Tortilla wraps
(as many as you like!)
2 tablespoons of tomato puree
Chopped tomatoes
or tomato puree
Sprinkle of mixed herbs
Cheese
Herbs (optional)
1 or 2 handfuls of grated cheese
Black pepper
you will need
you will need
you will need
Grill
Cheese grater
Knife
Spoon or knife
cooking time
cooking time
10 minutes
10 minutes
15 minutes
method
method
method
1. Turn the grill up to full power.
1. S
pread the bread with
ketchup and heat the grill to 200 degrees.
1. S
pread chopped tomatoes on
a tortilla. Then sprinkle some
herbs and layer with cheese.
2. P
lace anything you would like to eat today on top of it.
2. P
ut it under the grill to melt
the cheese and eat it (if you
just want a snack) or add
another layer of tomato and
herbs depending on how
hungry you are! The more
layers the better.
3. C
over it all with the
mozzarella cheese
4. G
rill until the cheese has
melted then serve while it’s still hot. Grill
Cheese grater
cooking time
2. Grate the cheese onto a plate.
3. P
ut the pitta bread under
the grill until they are lightly
cooked on each side.
4. T
ake your pitta out from the
grill and spread the tomato
puree over them. Sprinkle
with herbs and black pepper.
5. S
prinkle the grated cheese on
top and return to the grill.
6. S
erve with a salad or on its
own for a snack.
26 27 28 29 30
26 27 28 29 30
Serves 4
pizza pie
My flatmates in the Village were dedicated foodies. We ate dinner together at least once a week and were
always trying to push the boundaries as to what you could make in a combi-oven and grill. Back in the
pre-uni days I used to make this at home with much fancier ingredients, goats cheese, organic salsa,
all the things in the original Nigella Lawson recipe for Mexican Lasagne. In the dark days between rent
paying and the next loan instalment this much more humble version of the recipe was born. It’s much
cheaper than a domino’s and feeds four easily (with seconds!).
Recipe by Jess Banham. Lived in Constable Terrace 2011
ingredients
method
FOR THE SAUCE
1. S
et the microwave oven to
200 degrees on the oven
setting and preheat.
1 tablespoon oil
1 red pepper chopped
1 onion chopped
1 clove of garlic chopped
2 green chillies chopped
(although chilli powder works
just as well if you have that)
2 tablespoons of coriander
1 teaspoon of salt
2 x 400g tins of chopped tomatoes
1 tablespoon of ketchup
FOR THE FILLING
2 x 400g tins of black beans (or
substitute for any beans of your
choice – kidney beans work well)
2 x 250g tins of sweetcorn
250g of grated cheddar
1 pack of tortillas
you will need
A round pyrex or microwave proof
dish (about 3 inches deep)
Saucepan
Mixing bowl
Colander
Cheese grater
Sharp knife
cooking time
45-55 minutes
2. In the saucepan fry the onion,
pepper and chilli with the salt
and garlic over a low heat
(with the lid on) for 15 minutes.
3. A
dd the coriander, cans
of tomatoes, ketchup and
half a canful of water to the
pan. Continue to cook it at a
medium heat while you make
the filling.
4. D
rain the beans and
sweetcorn and combine them in a bowl with nearly
all of the grated cheese. Remember not to use all of it
as you will need some to put
on top of the pie once you have made it.
5. T
ake your pyrex dish and see
if your tortilla wraps will fit
flat in the bottom. If not, cut
them down to a size that will.
You can grill up the pieces
you cut off to make tortilla
chips later on if you wish.
6. W
hen you have 3 or 4
tortillas, cut to size,
take your tomato sauce
(it should be about the
consistency of soup)
and put 2 tablespoons
of it in the bottom of the
dish. If the sauce is not
ready then leave it on the
hob for a little longer to
reduce for a few more
minutes.
7. P
ut one of the tortillas
on top of the sauce in
the dish and then 2
tablespoons of the filling
on top of that.
8. R
epeat the sauce/
tortilla/filling stacking
until you have run out of
ingredients or the dish
is full leaving one tortilla
back for the end.
9. P
ut the final tortilla on
the top of the stack and
cover with any remaining
sauce and the rest of the
grated cheese.
10.Cook it in the oven for
around 30 minutes
or until the cheese is
bubbling and golden.
11.Slice it up like a pie and
serve with a salad or
tortilla chips and some
guacamole.
26 27 28 29 30
Serves 4 or two greedy people
the most impressive and delicious pizza ever!
A really authentic pizza perfect for impressing company or just
yourself when a pizza is in order! The beauty is any ingredients can be
added on top, it means you can use up whatever dregs you have left in
the cupboard. The grill interestingly adds the smokiness a traditional
stone oven would.
Recipe by Jess Banham. Lived in Constable Terrace 2011
ingredients
method
FOR THE DOUGH
1. F
or the dough: mix together
the flour, yeast, salt, sugar,
340ml of warm water and a
splash of olive oil. Knead by
pushing the lump of dough
around on the counter with
your hands for about 5-10
minutes until the dough is
smooth. Shape into a ball
and place in a bowl in a warm
place covered with a tea towel
for 1-1 hour 30 minutes until
doubled in size.
1 sachet easy-mix yeast (7g)
1 teaspoon sugar
1 teaspoon salt
500g plain flour
Olive oil
340 ml warm water
TOPPINGS
Shop bought tomato pasta sauce
is fine for the base but you can
add any meats, vegetables and
cheeses you want. Cheddar,
courgettes, olives and red onion
marmalade is my favourite
topping
you will need
Sharp knife
Large bowl
Measuring jug
The grill
cooking time
1 hour 55 minutes (includes
1 hour 30 minutes for the
dough to rise)
PASTA
2. W
hen this has happened,
preheat the grill to the hottest
temperature you can get.
3. T
ip the dough out onto the
counter and pull/push into
a suitable shape/thickness.
I personally find that a
rectangle pizza fits better
onto the grill tray.
4. P
lace the dough under the
grill for about 5 minutes
until it is slightly charred and
cooked on one side.
5. M
eanwhile, prepare your toppings.
6. F
lip over the dough with
the soft side on top and
load with your favourite
toppings of choice.
7. P
lace back under the
grill for 5 minutes and
then serve.
26 27 28 29 30
31 32 33 34 35
Serves 4
Serves 2
classic bolognese
spaghetti carbonara with
courgette and basil
Here’s a recipe I adapted from a cookbook while at University in Suffolk
terrace. It’s a Classic Bolognese (as cooked by an Englishman whose
family came from Russia and Germany). The book I have is German and is called Pasta Für Jeden Tag by Anna DelConte and Eric Treuille.
I found this recipe on the Waitrose website when hunting for some
hob-only recipes in my first year. Although not in the original recipe,
I have found that bacon is a good addition.
Recipe by Frances Potter. Lived in Colman House 2010-2011
Recipe by Jacob Alexander Dobrik. Lived in Suffolk Terrace 2010 – 2011
ingredients
ingredients
method
60g of butter
150g spaghetti
2 tablespoons olive oil
A knob of butter
2 slices of chopped bacon
1 garlic clove – crushed
1 small onion
1 carrot
1 shallot (or you could
use half an onion)
1.Cook the pasta in a large pan
of boiling water, check the
packet for instructions for
the type you have.
1 garlic clove
1 large courgette
1 celery stick
Handful of fresh basil
1 bay leaf
2 eggs
500g of minced meat
100g crème fraiche
2 tablespoons of tomato puree
150ml of red wine
150ml of beef stock
150ml of milk
Fresh basil
Mozzarella cheese (optional)
Salt and pepper
Nutmeg
Any pasta you like
you will need
Chopping board
Sharp knife
Measuring jug
Tablespoon
Pan and pot
cooking time
20 minutes
25g parmesan cheese
(or you could use cheddar)
method
1. H
eat the butter and oil in a
pan. When it’s hot add the
chopped bacon and fry for 5 minutes.
6. N
ow start to cook the
pasta in some boiling
water.
Salt and pepper
Optional: 3 rashers of bacon
– cut into 2cm Squares
7. W
hile the pasta is
cooking, add the milk bit
by bit to the sauce and
stir it in.
you will need
Cheese grater
3. A
dd the meat, turn down the heat and add the tomato puree.
8. O
nce the pasta is ready,
season your sauce and
add the roughly torn
basil to taste.
4. N
ow add the wine and the stock.
9. S
erve the pasta mixed in with the sauce.
Colander or pan lid
to drain the pasta
2. A
dd the onion, carrot, celery,
garlic and bay leaf and cook
on a medium heat for 8
minutes.
5. B
ring to the boil and then
turn the heat down and cook
gently for 20 minutes. After
15 minutes add small pieces
of mozzarella and allow it to
melt into the sauce.
Large saucepan
Frying pan
Whisk
Sharp knife
Chopping board
cooking time
20 minutes
2.Melt the butter in a frying pan
and cook the garlic, shallot
and courgette (add the bacon
here too if you are using it)
for 6-8 minutes until softened
and slightly golden.
3.Set aside a few small
basil leaves and shred the
remainder. Stir the shredded
basil into the courgette
mixture and cook for a
few seconds.
4.Beat together the eggs,
crème fraiche, parmesan and
season with salt and pepper.
5.Drain the pasta and return
to the pan (off the heat). Add
the courgette and the egg
mixture to the pan and toss
well together until the heat
of the pasta has thickened
that sauce.
6.Divide between two bowls,
scatter with the basil leaves
and a little more parmesan
and serve.
31 32 33 34 35
JUST WALKIN’
THE DAWG
31 32 33 34 35
Serves 1
tortellini with
hot dogs
UNDER
15 MINS
This dish was inspired by my laziness. It’s quick and very
easy and doesn’t really take any culinary skills. You do
end up with a tasty and rather balanced dish though!
Recipe by Nichola Shannon. Lived in University Village Pine House 2011-2012
ingredients
method
1 pack of shop bought tortellini
(there are many flavours to
choose from. I recommend
garlic and herb)
1. F
ill and boil the kettle. Turn
your two hobs on to the
highest temperature and
put your wok and saucepan
on each of them. Put a little
butter or oil in the frying pan.
4 – 5 decent frankfurters
Possibly a stock cube if you
fancy more flavour
A little bit of butter or oil
you will need
Sharp knife
Wok or frying pan
Saucepan
Kettle
cooking time
5 minutes
Serves 2
creamy salmon pasta
I love this meal and during my life at the UEA I have cooked it so many times. Most of
my friends have tried and like it so I felt the urge to share it. It is very simple, quick,
reasonably healthy and very delicious! I’ve tried making it back home in Uzbekistan
but it wasn’t as awesome as it used to be in Norwich. Maybe it is the British salmon
or maybe there is something special about UEA residences which is impossible to feel
anywhere else, but I’m looking forward to coming back and making it again!
Recipe by Nargiza Murodova. Lived in Nelson Court and Suffolk Terrace 2009 – 2012
ingredients
method
2. W
hile the water is boiling,
chop up your frankfurters
into bite sized pieces and put
them into the frying pan. Turn them occasionally but I think they taste a little better slightly burnt!
200g fresh salmon
1.Finely chop the garlic and cut
the salmon into 2 cm pieces.
3. O
nce the water has boiled,
pour into the saucepan and
add your stock cube.
Pasta (enough for 2)
4. O
pen your packet of tortellini
and put it in the water and
boil it for 2 – 5 minutes
(depending on how long it
says on the packet).
5. W
hen the tortellini is cooked,
drain the water and add a
little butter to stop it from
sticking together. Serve it in
a nice bowl and arrange the
little bits of hot dog on top.
1 garlic clove
Handful of grated cheese
Handful of frozen peas (optional)
Half a head of brocoli (optional)
150ml double cream
Chopped fresh dill (optional)
Oil
you will need
Frying pan or wok
Wooden spoon
Sharp knife
Chopping board
Saucepan
cooking time
30 minutes
2.Heat some oil in the frying
pan at a medium heat and
add the garlic. Fry for
1 minute.
3.Now add the salmon pieces
and stir fry for 5 minutes.
4.Once the salmon is cooked
through, add the cream.
Simmer the cream until it
thickens. (This should take 5
to 10 minutes). You can also
season the dish at this point
if you wish.
5.Turn down the heat a little
and continue stirring while
you add the cheese. When it
melts, and adds colour to
the cream, the meal is ready
to be served.
6.Serve the meal with
your pasta of choice.
Depending on the sort
you have picked it will
take a varying amount of
time to cook. Remember
to start it so that it is
ready at the same time
as the fish and sauce.
7.If you want to make this
more nutritional, try
adding some brocolli
and peas. Boil them both
in salted water for 5
minutes. Drain and add
to the recipe along with
the cream. The additon
of some chopped dill,
will make this a really
special dish.
31 32 33 34 35
31 32 33 34 35
Serves 2-4 (and will keep in the fridge for a few days)
the toona pasta bake
Serves 1
UNDER
15 MINS
This recipe should be in every cookbook on the planet, super easy to make,
super nice and super good for you. I wouldn’t have made it through the first
year had I not been able to eat this. I made it once a week, minimum.
easy pasta bake
Recipe by Adam Jarrold. Lived in Paston House 2011 – 2012
You can never go wrong with an easy pasta bake.
Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012
ingredients
method
1 to 2 tins of
chopped tomatoes
1.Bring a saucepan of water to
the boil, add the pasta and
simmer it.
1 tin of tuna
2 onions
2 cloves of garlic
Some cheese
Some pasta
Seasoning (salt, pepper,
dried basil, dried oregano)
you will need
Oven proof dish
Saucepan
Cheese grater
Sharp knife
Spatula
cooking time
40 minutes
2.While the pasta is simmering,
chop the onions and garlic
and grate some cheese. Open
up the can of tuna.
3.After simmering the pasta for
5 minutes so that it is roughly
half done, take it off the heat
and drain the water from
it. Add the tomatoes, garlic
and onions to the pan with
the pasta and return it to the
heat. Simmer it again until
the tomato juice has reduced
a little.
4.Take it off the heat. The
pasta still should not be
fully cooked.
5.Mix in the tuna, cheese and
seasoning. How much cheese
you add is entirely up to you
(depending on how much
you like it).
ingredients
method
7.Pre-heat the oven to 200
degrees. While the oven
is pre-heating, slice up
some cheese and layer it
on top of the bake.
Pasta (enough for one)
1. S
tart boiling your pasta,
typically for between 9 and 11 minutes depending on the type.
8.When the oven is hot
enough, put the bake
in the oven and cook
for around 30 minutes
or until the cheese
is golden brown and
any visible pasta is
hardening.
A good handful of peas
9.Take it out and consume
while listening to some
TOONES. One sachet of cream of
mushroom cup-a-soup
Cheddar cheese
(as much as you like)
Optional seasoning: ground
mace, pepper and garlic
you will need
Saucepan
Kettle
Cup
Oven proof bowl
Grill
cooking time
12 minutes
2. K
eep an eye on the time so
that you can throw your peas
in with it when there is about
4 minutes left on the timer.
3. M
ix three table spoons of
boiling water with the cup-a-soup.
4. O
nce the pasta and peas are
done cooking, drain them
and mix them up with the
soup (which should be thick
enough to pass as sauce).
5. E
mpty the mixture into your
oven proof bowl and sprinkle
the cheddar on top.
6. P
ut the bowl under the grill
until the cheese on top has
melted and turned golden. It is now ready to eat.
6.Stir it all up and transfer it
to an over proof dish.
36 37 38 39 40
36 37 38 39 40
Everything
you see
I owe to
spaghetti
Serves 2
healthy, carb-free spaghetti bolognese
The cabbage provides a nice alternative to spaghetti as it
absorbs the taste of the bolognese without excess calories,
so you can eat more. It is very filling.
SOPHIA LOREN
Recipe by Sarah-Joy Wickes. Lived in Suffolk Terrace 2011-2012
ingredients
method
1
/2 a tin of chopped tomatoes
1. C
hop up the onion into small
pieces and fry in a pan on a
medium heat.
/ a packet of minced beef
(can be replaced with quorn,
turkey/pork etc)
2. O
nce the onion is
transparent, add the mince and stir.
/2 a small cabbage
1
/2 an onion
1
1 4
1 spoon of tomato puree
Optional seasoning: salt,
pepper, garlic and basil
you will need
Sharp knife
Frying pan
Saucepan
cooking time
20 minutes
3. N
ext you add the chopped
tomatoes and the puree.
Simmer the mixture for 20
minutes, stirring occasionally.
4. A
dd the seasoning, if you
have decided to use any.
5. W
hile the sauce is
simmering, chop up the
cabbage into long thin pieces
like spaghetti and place it in a
pan of boiling water.
6. B
oil the cabbage for 6
minutes and then drain.
7. M
ix the cabbage with
the sauce when they are
both cooked. It is now
ready to serve.
36 37 38 39 40
36 37 38 39 40
Know your penne from your pappardelle
Pasta is a staple food of traditional Italian cuisine. In Italian, pasta means ‘paste’, and refers
to a dough made of durum wheat flour combined with a liquid. There are many shapes, sizes,
thicknesses and colors. We have selected just a few below to get you started.
Serves 1
penne with vodka sauce
PENNE
Tubes
Penne is a good pasta
to serve with fairly thick
creamy or tomato based sauces.
FARFALLE
Bowties
Farfalle are versatile and
perfect in many dishes.
Served hot, they are good
with light delicate sauces
and vegetables.
SPAGHETTI
Long and thin
Traditionally great with
a bolognese sauce all
covered in cheese. But
this pasta also lends
itself to a meatball
topping.
TORTELLINI
Stuffed
Best served with creamy
sauces, but is also great
served cold in salads
with salami, lemon juice
and white wine vinegar.
SPAGHETTI HOOPS
Tinned
Always good to fall back
on when your tummy is
rumbling and your fridge is
bare. Just heat and serve
with hot butterd toast.
FUSILLI
Corkscrew
The twists and turns are
good for holding rich,
chunky pasta sauces. Try
a spicy chorizo dish with a
little olive oil.
MACARONI
Tubes
Meltingly marvelous with
cheese and even better
when accompanied by
chopped pepperoni.
CONCHIGLIE
Shells
I found this recipe in Food Network Magazine.
Recipe by Malika Johar. Lived in Wolfson Close from 2011-2012
ingredients
method
340g of penne pasta
1. B
ring a large saucepan of
salted water to the boil. Add
the penne and stir once in
a while so that it does not
stick together. Cook it until it
becomes soft.
2 tins of chopped tomatoes
1 tablespoon of unsalted butter
2 shallots finely chopped
1 clove of garlic
1
/4 of a teaspoon of chilli flakes
1 teaspoon of olive oil
120ml of vodka
150ml of double cream
100g of grated parmesan cheese
(plus a little more to sprinkle
when finished)
Handful of fresh basil leaves
Salt
2. D
rain the pasta completely
and wash it with cold water.
3. P
ut it in a large bowl and mix
in some olive oil so that it
does not stick together.
4. W
hile the pasta is cooking,
melt the butter in a pan over
a medium heat.
you will need
5. A
dd the shallots and cook,
(stir occasionally) until they
are slightly softened.
Large saucepan
Frying pan or wok
Large bowl
6. N
ow add the garlic and chilli
flakes and continue to cook
for a further 30 seconds.
cooking time
25 minutes
8. R
eturn the pan to the
heat and simmer, stir
often until the alcohol
cooks off. This should
take about 7 minutes.
9. S
tir in the cream and
cook for another 3
minutes or so until the
sauce thickens slightly.
10.Add the parmesan
cheese and the torn
basil leaves.
11.When both the sauce
and the pasta are
cooked, mix them
together and season.
12.Serve topped with a little more parmesan
and basil.
7. R
emove from the heat and
stir in the vodka, tomatoes
and a little salt.
Conchiglie comes in a
range of sizes, from tiny
shells for soups to jumbo
shells which can be
stuffed and baked.
PAPPARDELLE
Ribbons
Pairs perfectly with a variety
of sauces and meats.
40 41 42 43 44
Serves 2
tuna pasta bake
This recipe is perfect for students. I always made it when I fancied
something quick to make that is rich and filling with plenty of flavour.
It was originally my mum’s friend’s recipe which I adapted. Her version
included certain herbs to flavour the sauce which I thought was too fiddly
and expensive while at University.
Recipe by Lucy Mercer. Lived in Colman House 2010-2011
ingredients
method
1 tin of tuna – drained
1. B
oil the pasta for 10-15
minutes until cooked.
Meanwhile, melt the butter in
a saucepan, then remove from
the heat and whisk in the flour
until it forms a clump-like ball.
200g of pasta
50g of butter
50g plain flour
200ml of milk
40g of cheddar cheese
you will need
2 medium sized saucepans
Whisk
Fork
Grater
Large ovenproof dish
(that will be ok under the grill)
cooking time
45 minutes
2. R
eturn to the heat and
gradually pour in the milk,
whisking constantly. The
quantity of milk needed will
vary; the end result should be
a thick (but not gloopy) white
sauce that runs off the whisk
when lifted.
3. F
lake the tuna and add it with
the drained pasta to the white
sauce. Stir well until combined.
4. T
urn the mixture into a large
ovenproof dish and sprinkle
over your desired quantity of
grated cheese.
5. P
lace under the grill and leave
until brown and bubbling.
6. Serve it up while it’s still hot.
PIES
40 41 42 43 44
40 41 42 43 44
Serves 4
the ultimate chicken pie
As a northerner, I love pie. This recipe was written by me and the Head Chef of the restaurant I used
to work in. It’s a real crowd pleaser and can be made in the UEA combi-microwaves to really show
off your cooking skills. The flour and butter roux is not necessary but it really does add to the flavour.
Also, if you are wheat intolerant or pastry is out of your budget, finely sliced potatoes or breadcrumbs
work just as well as a topping.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
method
5 or 6 chicken breasts or thighs
1. P
re-heat the oven to 200 degrees.
2 leeks – finely cut
1 garlic clove crushed
750ml chicken stock
125ml of cream
Thyme (fresh or dried)
25g butter
25g flour
1 puff or short crust pastry sheet
you will need
Large oven proof dish
Large saucepan
Measuring jug
Sharp knife
cooking time
1 hour
2. F
irst, poach the chicken in
the stock for 30 minutes on
a medium heat. This means
that you can cook the chicken
in the stock on the hob for
30 minutes at a simmering
heat. If you are using cubed
chicken breast then you may
want to brown the meat in a
frying pan and make the stock
separately instead of this.
3. O
nce cooked, remove the
chicken and keep the stock
on the hob at a low heat.
4. C
ut the chicken into bitesized chunks and put into
your pie dish (or other
heatproof dish).
5. M
elt the butter in a pan on a
low heat, then add the flour
and beat rapidly, this will turn
into a paste. Don’t worry if it
looks a bit odd.
6. A
dd the leeks, onion and
garlic to the butter and flour
paste. add more butter as
necessary to soften the onion
if it begins to dry out.
7. O
nce the onion has
softened, add the thyme
and chicken stock slowly,
stirring continuously. You may not need all of
the stock.
8. C
ook this on a higher
heat until it has reduced
by a third.
9. R
educe the heat and add
the cream. Season it
with salt and pepper.
10.Spoon the required
amount of sauce to cover
the chicken. You don’t
want too much sauce or your pastry will go soggy!
11.To top the pie, place the
puff pastry sheet over
your pie dish and cut
away any excess.
12.Place into a pre-heated
oven for 20 minutes.
After this your pie will be
ready to eat.
chicken licken thought the sky was falling down,
so he went off to tell the king
40 41 42 43 44
Serves 2
the ultimate fish and leek pie
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
method
1 cod or salmon fillet
1. P
re-heat the oven to 200 degrees.
1
/2 onion – diced
1 leek
1 garlic clove – crushed
750ml fish or vegetable stock
125ml cream
Thyme (fresh or dried)
25g butter
25g flour
1 puff pastry sheet
you will need
Oven proof dish
Pan
Sharp knife
Measuring jug
Combi-microwave oven
cooking time
50 minutes
2. C
ut the fish into bite-sized
chunks and put into your pie
dish (or other heatproof dish).
3. M
elt the butter in a pan on a
low heat, then add the flour
and beat rapidly – this will
become a paste. Don’t worry
if it looks a bit odd.
4. A
dd the onion, leek and garlic
to the butter and flour paste.
5. O
nce the onion has gone see
through and has softened,
add the thyme and the stock
slowly, stirring occasionally.
You may not need all of the stock.
6. C
ook this on a higher heat for
about 10 minutes. Make sure
that it does not boil.
7. R
educe the heat and add the
cream, season with salt and pepper.
8. T
ake the sauce off of
the heat and spoon the
required amount of
sauce to cover the fish.
You don’t want too much
sauce or your pastry will
go soggy. Any sauce you
do have left over tastes
great as a pasta sauce
with prawns and peas.
9. T
o top the pie, place the
puff pastry sheet over
the pie dish and cut away
any excess.
10.Place in the pre-heated
oven for 20 minutes. Your
pie will then be ready to serve.
FISH
46 47 48 49 50
fishy
e
l
t
t
i
l
'
a
here s
shY
i
d
e
l
t
t
i
l
on a
Serves 2
healthy salmon stir-fry
MEAT AND POULTRY
This recipe was passed down to me from my mum. It’s healthy,
easy to make and can be used with prawns, chicken or
vegetables! It’s super tasty and good if you are in a rush.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
method
1 salmon fillet
1. P
re-heat the oven to 160 degrees.
2. P
eel and finely chop the
ginger and garlic.
8. W
hen the salmon is
ready, remove it from the
oven and pour the sauce
over the noodles.
3. M
arinade the salmon in the
soy sauce, sesame oil, orange
juice and garlic in an oven
proof dish.
9. C
ontinue to stir fry the
noodles and vegetables
for 2 minutes with a lid
on the wok/pan.
Udon noodles
4. C
hop the spring onions and
add to the salmon.
you will need
5. P
ut the salmon in the oven
for 15-20 minutes.
10.Serve in a bowl, topped
with the salmon fillet. It
tastes great with some
spring rolls or prawn
crackers.
2 tablespoons of soy sauce
1 tablespoon sesame oil
2 tablespoons orange juice
3cm piece of fresh ginger
1 garlic clove
3 spring onions
Pak choi
Large frying pan or wok with a lid
Small oven proof dish
Sharp knife
Combi-microwave oven
cooking time
25 minutes
6. W
hen the salmon has 5
minutes left, fry the pak choi
in a little oil in a pan on the
hob for 3-4 minutes.
7. A
dd the noodles to the
pan with the pak choi and
continue to stir fry.
46 47 48 49 50
46 47 48 49 50
Serves 2
Serves 4
chicken in a mustard and mushroom sauce
poulet au cidre
Norwich is famous for it’s mustard – this dish is a perfect recipe
for trying out some of the local produce and you can even visit the
museum which is one of the city’s most popular and cherished
heritage attractions.
This is my version of a French dish my mother taught me. The
best thing about it, besides that it tastes nice, is that it is incredibly
economical if you buy the supermarket’s cheapest frozen chicken legs
which are completely appropriate for this dish. The name of the dish is
Poulet au Cidre which translates to Chicken in Cider.
Recipe by Victor Tamchina. Lived in Mary Chapman Court 2010-2011
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
ingredients
method
1 chicken breast
4 or 5 whole chicken leg
portions (the cut where you get
a drumstick and thigh joined)
1. P
re-heat your oven to 180 degrees.
Some chestnut mushrooms
1 garlic clove
1 bottle of Aspall cider (or 500ml
of any dry cider if you prefer)
2 tablespoons of dry white wine
2 teaspoons of
whole grain mustard
3 or 4 apples
2 onions
Dried thyme
1 small tub of single cream
75ml of cream
Salt and pepper
Basmati rice
you will need
Frying pan
Small saucepan
Combi-microwave oven
Oven proof dish
cooking time
30 minutes
Herbs de provence or
mixed italian herbs
method
1. P
re-heat the combimicrowave oven on the oven
setting to 180 degrees.
2. H
eat a little oil in the frying
pan over a high heat.
3. B
rown the chicken breast for
4-5 minutes on each side, or
until golden brown.
6. W
hile the chicken is in
the oven and the rice is
cooking on the hob, add
the mushrooms to the
frying pan and cook for 3-4
minutes on a medium heat.
7. S
tir in the wine, mustard and thyme.
4. R
emove the chicken from the
pan and place it in an oven
proof dish. Cover the dish in
foil and cook it in the preheated oven for 15 minutes
(or until it is cooked through).
8. Increase the heat and pour
in the cream. Simmer for 5
minutes or until the sauce
has thickened slightly.
5. B
ring a saucepan of water to
the boil and cook the rice for
12-14 minutes.
10.Everything should now
be cooked so serve the
rice, chicken and sauce
together.
9. S
eason the sauce with salt
and pepper.
Nutmeg (optional, as it goes very
nicely with the apples but only
use a pinch)
Knob of butter
Flour
Water
you will need
Sharp knife
Chopping board
Large pot that can go on the hob
and oven (or two separate ones
will work just as well)
Microwave-combi unit
on the oven setting
cooking time
1 hour 15 minutes
2. C
ut the chicken legs in half so
that each piece is separated
into leg and thigh portions.
3. C
hop the apples into bite
sized pieces.
4. D
ice the onions into small
pieces and put to one side.
5. P
lace the butter in a pot on
the hob and turn on the heat
so that it melts. Don’t put the
butter straight into a hot pan
as it will burn and taste bitter.
6. A
s soon as the butter has
melted and starts to sizzle
slightly add the chicken
pieces and start to fry them
until light brown. Add the
onions and continue to cook.
7. A
dd a pinch of flour to the
pot. This will give the dish a
nice toasted aroma and help
to thicken the sauce later.
8. M
ix the herbs into the dish.
Use about two teaspoons of
the mixed herbs and let them
cook with the chicken for
around 5 more minutes.
9. P
our in the bottle of cider.
Bring to the boil and then
simmer for a few more
minutes.
10.Pour in the cream and
season with pepper and
nutmeg. Continue to let
the dish simmer.
11.Add the chopped apples
and add water if the
sauce looks too thick.
12.Cover the pot with a lid
and put it in the oven for
45 minutes (if you are
using a pot that can be
transferred from hob
to oven). Alternatively,
arrange the food into an
oven proof dish with a lid
and place in the oven.
13.When it’s cooked, season
with salt and pepper and
serve. You should only add
the salt at this last stage
or the meat may become
tough during cooking.
46 47 48 49 50
51 52 53 54 55
Serves 1
Serves 4
creamy chicken and homemade chips
sausage
ragu
My mum used to make this and I originally made it for GCSE food tech (adding white wine to
make it special). I have always made this dish and it’s so easy that everyone can enjoy it!
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
ingredients
1 or 2 potatoes
1 chicken breast
1 stock cube
(chicken or vegetable)
300ml cream or milk depending
on how much sauce you want
1 onion
4 mushrooms
Handful of mange tout
or frozen peas
Salt and pepper
1 tablespoon of mixed herbs
Oil
you will need
Chopping board
Peeler
Knife
Wooden spoon
Baking tray
2 saucepans
Combi-microwave oven
on oven mode
cooking time
50 minutes
method
1. P
re-heat the combi-microwave
oven to 210 degrees.
2. P
eel and slice the potato into
chip shapes and part boil them
in water on the hob for about 5
minutes.
3. D
rain the potatoes, place them
on a baking tray and cover
them in oil. Place in the oven
for around 40 minutes or until
cooked and golden.
4. W
hile the chips are cooking,
cut the chicken into bite sized
pieces. Slice the onions and
mushrooms too.
5. P
ut a little oil into a pan and
place on the hob at a medium heat.
6. A
dd the sliced onion and fry
until it’s soft.
7. A
dd the chicken to the pan and fry until it’s almost
cooked through.
8. N
ow add your mushrooms and
peas (or mange tout). Leave it
to cook for a further 2 minutes.
9. P
our in the cream (or milk) and
crumble in your stock cube.
Season with your herbs, salt
and pepper.
10.Leave it to simmer and reduce
for 5 minutes.
My parents made me
practice some recipes at
home before I left for uni so
I wouldn’t starve! This was one
of my favourites because once you
have prepared it you can go off and get
on with something else whilst it reduces.
It’s also great for having in the uni flats because
you can either save some for future meals or share
with others. It was from The Student Cookbook by Hamlyn.
Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011
ingredients
method
500g sausages
1. Finely
chop the onions and garlic.
2 tablespoons of olive oil
1 onion – finely chopped
2 garlic cloves – finely chopped
425g passata
150ml red wine
6 chopped sundried tomatoes
1 tablespoon of
chopped rosemary
2 tablespoons of chopped sage
Salt and pepper
you will need
Chopping board
Fork
Sharp knife
Bowl
2 cooking pots
cooking time
1 hour 25 minutes
2. S
queeze the sausages out of
their skins into a bowl and
break up with a fork.
3. H
eat the oil in a saucepan
and fry the onion and garlic
for 5 minutes until soft and
golden. Stir in the sausage
meat and cook until brown all
over. Keep breaking up any
lumps that form.
4. P
our in the passata, wine
and add the rest of the
ingredients. Stir well and
bring to the boil. Turn down
the heat, cover, and allow it
to simmer on a low heat for
at least 1 hour until the sauce
has reduced to about half.
5. A
dd a good dash of salt and pepper, mix, then dish up with frilled polenta, pasta
or gnocchi.
51 52 53 54 55
51 52 53 54 55
Serves 1
Serves 2
Serves 1
chicken
and thyme
bake
thai green
chicken
curry
aubergine
with tomato
and pork
Recipe by Sarah-Joy Wickes. Recipe by Francis Potter
Recipe by Fuyun Cao
Lived in Suffolk Terrace 2011-201
Lived in Colman House 2010-2011
Lived in Norfolk Terrace 2010-2011
ingredients
ingredients
ingredients
1 chicken breast fillet
2 tablespoons of vegetable oil
1 aubergine
3 slices of goats cheese
2 chicken breasts – cut into strips
1 beef tomato
Olive oil
1 large onion – roughly chopped
100g of minced pork
Glass of white wine
1 clove of garlic
1
1 large red pepper
– cut into chunks
1
/2 packet of microwaveable
pilau rice
50g of thai green curry paste
Sugar
400ml can of coconut milk
Vinegar
Dried thyme
Enough noodles for 2 people
Light soy sauce
you will need
you will need
Sharp knife
Large pot that can go
on the hob and oven
Large frying pan or wok
Wooden spoon
Sharp knife
Chopping board
Microwave-combi unit
on the oven setting
cooking time
/2 packet of cherry tomatoes
Chopping board
Photo of one dish
Oil
you will need
Wok or frying pan
Sharp knife
cooking time
25 minutes
30 minutes
method
cooking time
20 minutes
method
method
1. H
eat the oil in the pan and
stir fry the onion and green
pepper for 2 to 3 minutes.
1. P
re-heat the microwavecombi oven on oven mode to
190 degrees.
2. C
ut the chicken fillet down
the middle and place the
slices of goats cheese inside
it. Put this in a large, shallow
oven-proof dish.
2. A
dd the chicken and stir-fry
for 4 to 5 minutes until lightly
golden.
3. S
tir in the curry paste and
stir-fry for 1 minute.
4. S
tir in the coconut milk and
simmer gently for 6 minutes.
3. C
hop the tomatoes and put
them in the dish. Sprinkle with
thyme, cover with olive oil and
add a splash of white wine.
5. F
inally, add the straight
to wok noodles, toss the
ingredients together and stirfry for a further 2 minutes.
4. B
ake in the oven for 18
minutes or until the chicken
is cooked through.
6. Serve immediately.
5. S
erve with the microwavable
pilau rice.
1. C
ut the aubergine and beef tomato into small cubes or pieces.
2. S
tir-fry the pork in the pan on the hob.
3. A
dd the garlic and a little
more oil into the pan until you can start to smell the
garlic cooking.
4. R
emove the pork from the
pan and replace it with the
aubergine. Fry it until it starts
to become soft.
5. Put the pork and tomatoes
into the pan.
6. A
dd a little sugar, salt,
vinegar and light soy sauce.
7. K
eep stirring the dish until it
has boiled and then serve.
3 ducks
Washing up
51 52 53 54 55
51 52 53 54 55
HERBS
Fresh herbs are a great way to
enhance the flavour of your dishes.
Here are nine common varieties that
are easy to get hold of and some
ideas of what you can put them with.
Serves 2
easy grilled chicken
One morning while I was on my way to the UFO to pick up some
groceries, I noticed a number of rosemary plants growing in the space
next to Broadview Lodge. It had this uplifting aroma which inspired
me to cook something. So instead of using fresh rosemary I thought of
using the dried herbs that I had purchased before as a pizza seasoning.
I went back to the kitchen and came up with this recipe. It’s very simple,
the ingredients are readily available and to top it all, it’s very delicious
and healthy. Have it for dinner or lunch. Happy cooking and bon appetit!
Recipe by Radika D’souza. Lived in Wolfson Close 2012
ingredients
method
4 skinless, boneless, chicken
breast halves (or you can use
chicken thighs)
1. P
lace the chicken in a dish
suitable for the grill or
microwave.
1 tablespoon of garlic paste
1 and a half tablespoons
of dried herbs
3 tablespoons of lemon juice
1 tablespoon of olive oil
1 teaspoon of butter
Half a teaspoon of pepper
1 tablespoon of worcestershire
sauce (optional)
1 teaspoon of salt
Chopped parsley for garnish
you will need
Microwave or grill
Microwavable dish or
tray for the grill
Spoon
cooking time
40 minutes
2. R
ub the chicken with the
dried herbs, garlic paste and pepper.
3. A
dd the lemon juice and
Worcestershire sauce to the
chicken. Season it with salt.
4. In a small bowl, mix the olive
oil and butter and then pour it over the chicken.
5. P
re-heat the grill on gas
mark 4 for 5 minutes and
then place the chicken under
it to cook for 15 minutes on
each side. If you are using the
microwave then you can put it
on to the grill option and time
it for 15 minutes on each side.
6. L
et the chicken cook in its
juices (it’s delicious). When
it’s cooked through, remove
it from the grill and garnish
with a little chopped parsley.
parsley
OREGANO
PARSLEY
A good all-rounder, particularly
tasty with a squeeze of lemon on
grilled fish.
OREGANO
Used a lot in Italian cooking.
Great with tomato based sauces –
not so good with white meat.
BASIL
A wonderful accompniment
to tomato and chicken dishes.
Delicious in homemade pesto.
BASIL
MINT
ROSEMARY
Baa... lamb and rosemary were
made for each other.
MINT
Classically this goes best with lamb
but is also lovely with summer
salads and perfect with pimms.
DILL
ROSEMARY
CORRIANDER
For that asian touch, throw in a
handful of chopped corriander to
give it an authentic flavour.
DILL
Add this to some cream and serve
up with fish. So simple yet delicious.
THYME
This is universal and adds a robust,
distincitve flavour. Add this to a little
honey and mustard on roast pork.
TARRAGON
Lovely with chicken and white fish.
TARRAGON
CORRIANDER
THYME
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56 57 58 59 60
yum yum heaven in a bun...
Serves 2
photo of burger
diy burgers
This is a great dish that I came up with after a night at the LCR. With the
only other option being a Dominos Mighty Meaty pizza (but not having
the cash to pay for it) I was forced to have to search around the kitchen
for an alternative. Luckily, I discovered some mince, half a bottle of wine
and some seasoning so I decided to do something that not all university
students are accustomed to, and took the initiative. Bon appétit!
Recipe by Cameron Tucker. Lived in Colman House 2011-2012
ingredients
method
500g minced beef
1. P
lace a sheet of aluminium
foil onto the oven shelf and
pre-heat the grill to gas mark 5.
Half a glass of red wine
1 tablespoon of olive oil
Few pinches of salt and pepper
Egg yolk (optional)
Bread roll (optional)
Cheese (optional)
Gherkin (optional)
Tomato (optional)
Lettuce (optional)
you will need
1 sheet of aluminium foil
Large mixing bowl
cooking time
20 minutes
2. W
hile the grill is heating up,
put the minced beef, wine
and oil together in a large
bowl. To help with binding
the ingredeints together you
can add an egg yolk. Mix well
using your hands, proceeding
then to divide the mixture into
four balls.
3. T
ake each of the balls and
shape them into patties.
4. P
lace the four patties onto
the oven shelf and wait for 15
minutes for the meat to cook
through (this time can vary
depending on whether you
want the burgers rare or well done).
5. S
erve hot, with salad and a
burger bun. Or alternatively,
if you feel like going down the
traditional route, chips.
56 57 58 59 60
Serves 3
chilli con carne
with chorizo
This was a family recipe, and although as a student you may think all
the spices and flavourings are an unnecessary cost and hassle, don’t
rule it out too quickly. Once you have made it once you will again and
again. A great way to make friends is by giving them food and after
tasting this they will be eating out of your hand, literally!
Recipe by Matthew Austin. Lived in Constable Terrace 2010-2011
ingredients
method
500g minced beef
½ cup of rice per person
1. P
ut a small saucepan filled
with water on the hob and
begin to boil it.
1 can of chopped tomatoes
(or a regular 500ml jar of
dolmio pasta sauce)
2. C
ut the chorizo into thin
slices (about 1cm thick) and
then halve.
1 can of kidney beans
3. A
dd half a cup of rice to the
saucepan for each of the
people eating. This should be
ready by the time the chilli is cooked.
½ chorizo sausage
1 stock cube
3 cardamom pods
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of cinnamon
½ teaspoon of crushed chillies
1 tablespoon of sweet chilli sauce
you will need
Sharp knife
Chopping board
Can opener
Large saucepan
Small saucepan
Wooden spoon
cooking time
25 minutes
4. C
ook the chorizo in a large
saucepan until there is a
layer of natural fat at the
bottom of the saucepan.
5. A
dd the mince (ensure there
are no chunks by breaking up
with a wooden spoon).
6. S
tir until brown. Then add either 1 regular jar of bolognese sauce (e.g. Dolmio) or a can of
chopped tomatoes.
7. Drain the can of kidney beans
and add them to the mixture.
8. A
dd the stock cube, sweet
chilli sauce, coriander,
ground cumin, cinnamon,
chillies and cardamom pods.
9. S
tir and simmer until it is
ready to serve with the rice.
celebration
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61 62 63 64 65
Serves 4
student loan day/birthday/end of exams/
international student leaving cake
This cake is my proudest uni kitchen achievement, it takes a lot of effort, both physical (if you have no electric whisk)
and mental (if you have a short attention span). Also, if your cupboard is bare this will probably set you back a good
ten pounds, but it is entirely worth it. It tastes as good as it looks and looks as good as it tastes.
Recipe by Judith Wiles. Lived in Norfolk Terrace 2010-2011
ingredients
FOR THE CAKE
150ml milk
1 tablespoon of vanilla extract
3 eggs
200g castor sugar
3 tablespoons of coco powder
175g plain flour
1 teaspoon of baking powder
FOR THE FILLING
125ml double cream
125g raspberries
FOR THE ICING
150ml double cream
150g dark chocolate
1 tablespoon golden syrup
125g raspberries
you will need
Saucepan
2 mixing bowls
An electric whisk
(or a hand whisk but this
will take a lot longer)
Silicone cake mould
– safe to use in the
combi-microwave ovens
Combi-microwave oven unit
Baking paper
Sieve
cooking time
Around 3 hours in total (including
time needed for cooling)
EAT YOUR HEART OUT
method
1. Preheat
the combi-microwave
oven unit to 180 degrees on
oven mode.
2. G
rease the cake mould with
a little butter and line with
baking paper.
3. P
our the milk into a saucepan
and heat it gently with the
butter until the butter has
melted. Add the vanilla
extract to it while it is still hot.
4. W
hisk the eggs and sugar
until very light and frothy. This
should take 5 minutes with
an electric whisk. If you are
using a hand whisk it will take
much longer, perhaps around
15 minutes.
5. In a separate bowl combine
the flour, baking powder and
coco powder, be sure to sift it.
6. R
eturn to the eggs and sugar
mixture, slowly fold the flour
and coco mix into it, beating
all the while. Then, using
a spatula, fold the mixture
together with the milk mix
from the pan, being careful
not to knock too much air out of it.
7. P
our the cake mix into the
mould and bake in the oven
for around 40 minutes or until
a knife inserted into the cake
comes out clean. When it is
cooked, put it to one side to cool.
8. T
o make the filling, whisk
the cream until thick
then add raspberries and
crush slightly with a fork
until you have a pinkish
mixture.
9. W
hen the cake is
completely cooled, (and
I mean COMPLETELY,
any heat at all will curdle
the cream and ruin it)
cut horizontally through
the middle to create two
pieces. Use the cream to
sandwich them together.
10.To make the topping, heat
the cream, chocolate and
syrup over a low heat
until almost melted, then
remove from the heat
and whisk until smooth.
Leave the mixture for
an hour during which
it will thicken and take
on a more icing like
appearance.
11.Pour this over the cake, to
completely coat the sides
and top.
12.Finish the cake off with
raspberries pushed into
the icing in the pattern or
words of your choice.
61 62 63 64 65
61 62 63 64 65
Serves 1
Makes a tray of flapjacks
homemade
banana ice-cream
easy banana flapjacks
This recipe does require some sort
of hand mixer (not a blender), but
bear with me because it’s genius. I adapted this from an internet
recipe. It’s incredibly easy to make,
it’s delicious and it’s much healthier
than shop bought ice cream.
Recipe by Sarah-Joy Wickes
Lived in Suffolk Terrace 2011-2012
My recipe is just a really basic banana flapjack. I didn’t really use
measurements when I made these, it was all estimates. What I‘ve done
for this recipe is use measurements that I found online to make it easier.
This is a really easy snack to make and I became well known in my flat for
cooking. I love bananas and bought them every week but we often found
we would have some left. So that we didn’t waste food we would use the
old bananas to make flapjacks.
Recipe by Takyiwa Danso. Lived in Suffolk terrace 2011-2012
ingredients
method
2-4 ripe bananas
1. P
re-heat the combimicrowave oven using the
convection setting to 200
degrees so that it is warm
when you are ready to cook.
450g of porridge oats
200g of butter or margarine
Serves 2
UNDER
15 MINS
microwave mug cakes
My flatmates and I used to make this recipe during fresher’s week.
It’s a lot of fun. We found it on the BBC Good Food website.
Recipe by Frances Potter
Lived in Colman House 2010-2011
ingredients
2 bananas cut into slices
Optional: a scoop of crunchy
peanut butter. Nutella or any
other sweet treat of choice
would work, as would nuts or
chocolate chips.
ingredients
method
you will need
4 tablespoons of self raising flour
1. A
dd all the dry
ingredients to a bowl and mix well with a
wooden spoon.
Freezer
Sharp knife
Hand mixer
2. C
rack the egg into
another bowl and whisk.
Pour in milk, oil and
vanilla. Mix them well.
cooking time
4 tablespoons of sugar
2 tablespoons of cocoa
1 egg
3 tablespoons of milk
3 tablespoons of oil
Small splash of vanilla extract
3 tablespoons of chocolate chips
(optional)
you will need
1 mug
2 bowls
1 whisk
1 wooden spoon
Microwave
cooking time
10 minutes
3. A
dd the egg mixture to the dry ingredients
and continue to mix. Add chocolate chips at
this stage if you want to use them.
4. P
ut the mug in the
microwave and cook for
2 and a half minutes at
800 watts. Cake will rise
over the top of the mug.
5. A
llow the cake to cool for
2 minutes and then it’s
ready to eat!
2 hours for freezing.
method
1. C
ut the bananas up into
slices and freeze them in a
container for around 2 hours.
2. W
hen they are frozen, take
them out of the freezer,
empty them into a jug and
add any optional ingredients
of choice.
3. S
imply mix up the ingredients
with a hand mixer until they
have become a smooth
creamy texture. It is now
ready to eat.
160g of brown sugar
3 tablespoons of golden
syrup or honey
you will need
Mixing bowl
Saucepan
Wooden spoon
Set of scales (or just guess…)
Baking tray
Knife
cooking time
30 minutes
2. M
elt the butter and sugar in the saucepan, stirring the whole time, on a low heat to prevent the butter
from burning.
3. P
our melted butter and sugar
into the mixing bowl, add the
porridge oats and golden
syrup/honey as well. You can
add as much syrup as you
want, but if the bananas used
are already really ripe then
it’ll be really sweet, so be
careful how much you use.
4. G
rease the baking tray
with butter, and spread
the mixture on top of it
using a spoon to even it
out. Don’t spread it out too
much so that the flapjacks
are nice and thick.
5. P
lace the tray in the preheated combi-microwave
oven for 20 minutes and
once they are done, leave
to cool for 5 minutes.
6. C
ut the flapjacks into
squares and tuck.
61 62 63 64 65
Serves 6
apple cake
Here’s a recipe for an apple cake I’ve made tons of times in the combi-microwave oven. The recipe
is easily halved, although then the sizes will need to be changed accordingly. You can also leave out
the apples and add cocoa powder, coffee, vanilla or whatever you like. This is the basic recipe you
can adapt however.
Recipe by Molly Rushworth. Lived in Nelson Court 2011-2012
method
1. S
tart by preparing the tin.
Grease and flour it or line it
with baking parchment.
2. S
ieve the flour and baking
powder into the bowl with the
metal spoon. Sieve in the sugar.
ingredients
240g of self-raising flour
240g caster sugar
240g margarine
4 large eggs
1 teaspoon of baking powder
2 eating apples
you will need
Mixing bowl
Wooden spoon
Metal spoon
Sieve
Chopping board
Small, sharp knife
Rectangular cake tin
(about 11” by 4”)
Teaspoon
Wire rack (optional)
Baking parchment (optional)
Foil (optional)
cooking time
1 hour 20 minutes
3. P
eel the apples and cut them
into quarters. Cut out the
cores and chop the apples
into cubes about 1cm square.
4. M
ix the ingredients in
the bowl together. When
everything is more or less
combined, beat hard for 2 to
3 minutes. Stop when you can
see air bubbles popping in the
mixture as you beat.
5. P
re-heat the oven 180
degrees. Make sure that
it’s on oven mode, not
microwave.
6. M
ix the apple gently into the
mixture and tip it in to the
tin. Spread it vaguely into
the corners. Don’t fiddle too
much making it flat or you
will knock the air out.
7. P
ut the cake into the oven
and bake for 30 minutes
without opening the door. If
you open the door it will sink.
8. A
fter 30 minutes open the
door and have a look. It will
need at least another 15 to 20
minutes but you may need to
cover it with foil to stop the
top getting too brown before
the middle is cooked.
9. F
rom here you have to
keep checking it at least
every ten minutes, it
shouldn’t sink too much if
you open the door at this
stage. Prod it gently with
your finger or a sharp
knife. If it doesn’t spring
back when you prod it or
there is residue on the
knife it’s not ready. It should be obvious when it is done.
10.When it is baked, take it
out and leave it on the
worktop. Most worktops
are steel so this should
be OK. If you have a
wooden one, rest it
across a couple of the
(cold) hobs. When the
tin is cool, handle bang
it vigorously around the
sides, tip the cake out
onto your hand and then
onto a plate. If you have a
wire rack, use it instead.
11.If it is cooling on a plate,
turn it upside down at
least once, otherwise the
bottom will get too soggy
from the apple juice.
12.When it is cold you can
ice it with buttercream.
Alternatively you can mix
icing sugar and hot water
to make simple icing.
Further recipes and cooking tips:
www.studentcooking.tv/uea
www.bbcgoodfood.com
www.deliaonline.com
www.jamieoliver.com
Special thanks to:
Eden Derrick
Paul Kuzemczak
Melanie Gosling
Scarlett Bailey
Issac Houghton
Reuben Houghton
Tallulah Houghton
Bod
Disclaimer
We have taken great care in compiling the information
contained in this book, which we believe to be accurate
at the time of going to press.
Acknowledgements
Design and illustration by
Emma Bailey 01603 440894
Photography and styling by
Caroline Houghton and Emma Bailey
Printed by – Swallowtail Print, Norwich.
This brochure has been printed on an FSC accredited
paper, produced from sustainably managed forests,
using vegetable based inks.
Produced October 2013
When you have finished with this
book please recycle it.
The University of East Anglia
is a Fair Trade university.
FURTHER INFORMATION
UEA Accommodation
Nelson Court
University of East Anglia
Norwich Research Park
Norwich NR4 7TJ
T +44 (0) 1603 592092
E [email protected]
Wwww.uea.ac.uk/accom
EB4019_UEA_Books for Brekkie A4_Layout 1 15/02/2011 11:31 Page 1
Breakfast, fun activities and books for all the family!
Date:
Wednesday 23 February 2011
Times: 8am-10.30am (drop in and stay for as long as you like)
Venue: The Sainsbury Centre,
University of East Anglia
Cost:
Free
If you are attending, you can email to let us know at
[email protected] or ring 01603 591521. You do not have to
book to attend this event, this is just to give us an idea of numbers.
www.uea.ac.uk/reach
Have a go at making Scary Slime, listening to
Spooky Stories, creating a Creepy Collage, learning
about Bloodcurdling Bones, interviewing a SpineChilling Student and completing a Terrifying Trail.
Date: Saturday 31st October 2009
Times: 10am-4pm
Venue: The Forum, Norwich
www.campaign-for-learning.org.uk
what’s on
Spring 2012
DRAMA / CONCERTS / LECTURES
COURSES / WRITERS / GIGS
WORKSHOPS / EXHIBITIONS
what’s on
Drama
03
Literature
04
Gigs
05
Lectures
09
Concerts
14
Art Events and Exhibitions
16
Translation
19
Other Events
22
How to get to UEA
24
Cover images:
1 2 3
4 5 6
7 8 9
1.
2.
3.
4.
5.
6.
7.
8.
9.
Ben Howard
UEA orchestra and choir
AL Kennedy
UEA Symphony Orchestra
Cher Lloyd
The First Moderns Art Nouveau, from Nature to Abstraction
Children's activities in the Sainsbury Centre
Mask, West Africa, Robert and Lisa Sainsbury Collection ©James Austin
Creative Studio at the Sainsbury Centre
Drama
All performances take place at 7.30pm in the Drama Studio unless
otherwise stated. Admission to all events costs £6 (£4 concessions).
To book tickets please call 01603 508050.
FEBRUARY
MARCH
Wednesday 1, Thursday 2
and Friday 3
Thursday 15, Friday 16
and Saturday 17
Winner of Minotaur
Theatre Company’s
scriptwriting competition
2012 – Coffee and
cropped laurels
Bent
by Joe Wright
Monday 6
Reading by Michael
Hulse and George Szirtes
6.30pm, Drama Studio
Free entry
For more information please
email [email protected]
by Martin Sherman
Wednesday 21, Thursday 22,
Friday 23 and Saturday 24
Sacré Théâtre presents
Le Mariage de Figaro
by Beaumarchais
(Performed in French)
For more information
please visit www.uea.ac.uk/
lcs/frenchtheatre
APRIL
Tuesday 24
Thursday 23, Friday 24
and Saturday 25
Reading tbc
Charity Event – Cabaret:
A night at the musicals
Free entry
Free admission but
donations are welcome
6.30pm, Drama Studio
For more information please
email [email protected]
UEA Drama Studio
03
Literature
Tickets for literary festival talks cost £6 per event. Season
tickets £42 (students and concessions £36). Poetry Passports
£12. All lectures begin at 7pm in Lecture Theatre 1. For more
information please go to www.uea.ac.uk/litfest or email
[email protected] To book tickets please phone
01603 508050.
MARCH
Tuesday 6
Jeanette Winterson
Tuesday 13
John Lanchester
Tuesday 20
Sean O’Brien
Tuesday 27
Paul Farley
Jackie Kay
MAY
JANUARY
Tuesday 1
Tuesday 17
Iain Banks
John Burnside
Tuesday 8
Tuesday 31
Robin Dunbar
A L Kennedy
Tuesday 15
Jackie Kay
Iain Banks
04
Gigs
Doors open at 7.30pm (7pm on Sundays) unless otherwise
stated. For more information and to book tickets please
phone 01603 508050 or visit www.ueaticketbookings.co.uk.
Prices are advance only (more on the door) and may be
subject to a booking fee. The Waterfront, a Student Union
run venue, is situated in King Street, Norwich.
Black Stone Cherry
Gigs at the
University’s LCR
FEBRUARY
Wednesday 8
Kerrang! Relentless
Energy Tour
New Found Glory + Sum 41
+ Letlive + While She Sleeps
MARCH
Sunday 4
Labrinth
£13 (moved to UEA
all original tickets valid)
Sunday 11
Black Stone Cherry
£16
£20
Friday 30
Thursday 9
Cher Lloyd
Mastodon
£15.50
£17.50
APRIL
Monday 13
Big Country
£22.50
Wednesday 4
Emeli Sande
£15
Wednesday 22
Ben Howard
£13
Monday 27
Steve Hackett (seated)
MAY
Sunday 13
Wretch 32
£12.50
£18
05
Clap Your Hands Say Yeah
Gigs at the
Waterfront
JANUARY
Monday 30
Four Year Strong
+ This Time Next Year + A Loss
For Words + Don Broco
£12.50
Saturday 14
Black Dahlia Murder +
Skeletonwitch 6.30-10pm +
free entry to club after
Tuesday 31
£7
£12.50
Monday 16
Clap Your Hands
Say Yeah
FEBRUARY
In the Studio: Dave
McPherson + Marc Hall +
Wednesday 1
Dumfoundus + Tyler Darrington
Roots Manuva
£7
£15
Wednesday 25
Wednesday 1
Reel Big Fish
In the Studio: Lester
Clayton + Solko + Lewis Mokler
£14.50
£5
Chantel McGregor
Thursday 2
Chantel McGregor
£10
Sunday 5
Kina Grannis
£10
Tuesday 7
My Ruin
+ Godsized + Sanctorum
+ Long Day Fear
£13
06
Saturday 11
Alesana
+ We Came As
Romans + I Wrestled A Bear
Once + Glamour of The Kill
6.30-10pm + free entry
to club after
£12
MARCH
Sunday 4
Labrinth
£13 (moved to UEA all
original tickets valid)
Tuesday 6
Tuesday 14
Killing Joke
Ghostpoet
£19.50
£11
Wednesday 7
Thursday 16 (new date)
InMe
Hyro Da Hero
£12
+ Mojo Fury + Lostalone
£8.50
Saturday 10
Sunday 19
Rise To Remain
Alestorm
£13
Tuesday 21
Pulled Apart By Horses
+ The Computers
£8
+ Heaven
Shall Burn 7-10pm + free entry
to club after
£13
Monday 12
Wild Beasts
£13
Thursday 23
In the Studio: Cash
(Johnny Cash Tribute)
£10/£8 NUS
Friday 24
The Kabeedies:
Album launch party
£5
Wednesday 29
Band of Skulls
+ Broken Hands
£15
Ghostpoet
07
Wiley
Tuesday 13
In the Studio: Yashin
£8.50
Sunday 18
Inspiral Carpets
£17
APRIL
Thursday 12
From The Jam
£20
Wednesday 18
Meshuggah
Monday 19
+ Animals As Leaders
Chimaira + Revoker + Neosis
£15
£14
Friday 23
Jaguar Skills
10-3am
Thursday 19
In The Studio: Stare + The
Barlights + The Profumo Project
£4
£15
Wednesday 28
MAY
UFO
Wednesday 9 (new date)
£20
Alkaline Trio
£16.50
Thursday 29
Wiley
£12
Alkaline Trio
08
Lectures
Lectures are open to all and free unless otherwise stated.
JANUARY
Wednesday 18
Politics Guest Lecture
Is power an illusion?
Patricia Hewitt
7.30pm, Thomas Paine Study
Centre Lecture Theatre
For further information
please email
[email protected] or
visit www.uea.ac.uk/psi/events
Thursday 19
Creating a usable past?
The memory of WWII in
Japanese TV dramas
Dr Griseldis Kirsch, Department
of the Languages and Cultures
of Japan and Korea, SOAS,
University of London
Tuesday 31
The UEA London Lecture
Careless people:
F. Scott Fitzgerald and
the idea of America
Prof Sarah Churchwell and
Prof David Peters-Corbett
7pm, UEA London
Please book a place at
www.uea.ac.uk/alumni
FEBRUARY
Monday 6
LCS Research Seminar
The challenges of crosscultural communication
in a war zone
Jonathan Browning,
Home Office
6-7.30pm, Norwich Cathedral
Hostry (Weston Room),
Norwich NR1 4EH
5.30-7pm, venue tbc
Free entry but booking
is required
For more information please
email Marie-Noëlle Guillot at
[email protected]
For further information please
call 01603 597507, email
[email protected]
or visit www.sainsburyinstitute.org
Thursday 26
Politics Guest Lecture
Defending the UK
Richard Dannatt
7.30pm, Thomas Paine Study
Centre Lecture Theatre
For further information
please email
[email protected] or
visit www.uea.ac.uk/psi/events
Free entry
Thursday 16
LCS Public
Lecture Series
Intercultural
communication and
misunderstandings
within health care: is
culture to blame?
Sandra Steinle
1.10-2pm, Lecture Theatre 3
For further information please
contact Leticia Yulita at
[email protected]
09
Lectures
Lectures are open to all and free unless otherwise stated.
Thursday 16
Thursday 23
Okinoshima: The
Shôsôin of the sea
The story of England:
local history and the
national narrative
Dr Simon Kaner, Sainsbury
Institute for the Study of
Japanese Arts and Cultures
and Centre for Japanese
Studies, UEA
6-7.30pm, Norwich Cathedral
Hostry (Weston Room),
Norwich NR1 4EH
Free entry but booking
is required
For further information please
call 01603 597507, email
[email protected]
or visit www.sainsburyinstitute.org
Thursday 16
A hedgehog on the
heath: training for D-Day
in wartime Suffolk
Dr Robert Liddiard
7.15pm, Lecture Theatre 2
For more information please
visit www.uea.ac.uk/ceas
Michael Wood, historian
and broadcaster
7.15pm, Lecture Theatre 1
For more information please
visit www.uea.ac.uk/ceas
MARCH
Thursday 1
LCS Public
Lecture Series
Negotiating the
minefield: encountering
cultural otherness
Alan Pulverness, Norwich
Institute for Language
Education (NILE)
1.10-2pm, Lecture Theatre 3
For further information please
contact Leticia Yulita at
[email protected]
Thursday 8
Monday 20
LCS Research Seminar
Communication and
culture in the built
environment: an analysis
of how the mind/brain
understands architecture
Bill Downes
5.30-7pm, Thomas Paine 1.1
Free entry
For more information please
email Marie-Noëlle Guillot at
[email protected]
10
Searching for the real
King Edmund: some
thoughts and ideas
Dr Lucy Marten
7.15pm, Lecture Theatre 1
For more information please
visit www.uea.ac.uk/ceas
Lecture
Thursday 8
Thursday 15th
John Garrett
Memorial Lecture
Common values:
the state of rights
and freedoms in
coalition Britain
The Anglo-Saxon Church
in East Anglia
Dr Richard Hoggett, Norfolk
Historic Environment Service
7.15pm, Lecture Theatre 1
Shami Chakrabarti
For more information please
visit www.uea.ac.uk/ceas
6.30pm, Thomas Paine Study
Centre Lecture Theatre
Thursday 15
For more information please
email [email protected]
uea.ac.uk or visit
www.uea.ac.uk/psi/events
Monday 12
LCS Research Seminar
Translation, sport,
globalisation and the
migrant worker
Dr Roger Baines
5.30-7pm, Arts 0.30
Visions of paradise:
the Japanese garden
in the UK
Graham Hardman, Honorary
Vice President, Japanese
Garden Society
6-7.30pm, Norwich Cathedral
Hostry (Weston Room),
Norwich NR1 4EH
Free entry but booking
is required
For more information please
contact Marie-Noëlle Guillot
at [email protected]
For further information please
call 01603 597507, email
[email protected]
or visit www.sainsburyinstitute.org
Thursday 15
Wednesday 21
LCS Public
Lecture Series
Speaking in tongues?
Communicating
between Faiths
Keswick Hall
Lecture 2012
Religious freedom
in a secular society
Free entry
The Venerable Michael
Ipgrave, Church
of England
1.10-2pm, Lecture Theatre 3
For further information please
contact Leticia Yulita at
[email protected]
Professor Roger Trigg, Kellogg
College, University of Oxford
7pm, Thomas Paine Study
Centre Lecture Theatre
Free entry and no
booking is required
For further information
please call Natalie Orr
on 01603 591924 or
email [email protected]
11
Lectures
Lectures are open to all and free unless otherwise stated.
Wednesday 21
LCS Research Seminar
Audio-visual language
as prefabricated orality
Prof Maria Pavesi,
University of Pavia
5.30-7pm, Arts 2.03
Free entry
For more information please
contact Marie-Noëlle Guillot
at [email protected]
Thursday 22
LCS Public
Lecture Series
Learning a foreign
language through
television and films
MARCH
Thursday 19
The origins of flower
arranging in Japan
Michel Maucuer, Chief
Conservator, Musée Cernuschi
6-7.30pm, Norwich Cathedral
Hostry (Weston Room),
Norwich NR1 4EH
Free entry but booking
is required
For further information please
call 01603 597507, email
[email protected]
or visit www.sainsburyinstitute.org
Thursday 19
Prof Maria Pavesi,
University of Pavia
The UEA London Lecture
Title tbc
1.10-2pm, Lecture Theatre 3
Prof David Stevens
For further information please
contact Leticia Yulita at
[email protected]
6.30pm, UEA London
Please book a place at
www.uea.ac.uk/alumni
MAY
Friday 25
Dialogue as the silver
thread of therapy
Emeritus Professor John
McLeod, University of Abertay
Dundee
7.30pm, Lecture Theatre 3
Free entry and booking
is not required
12
Inaugural Lectures
Celebrating the University’s newly appointed Professors and their
research. Lectures will take place at 6.30pm in the Thomas Paine
Study Centre Lecture Theatre unless otherwise stated. Each lecture
lasts approximately 45 minutes and will be followed by
a drinks reception. For further information please call Natalie Orr
on 01603 591924 or email [email protected]
JANUARY
MARCH
Tuesday 17
Tuesday 13
Medieval art, politics
and people
Title tbc
Professor Sandy Heslop,
School of World Art Studies
and Museology
Tuesday 31
Translational medicine
– lessons from
cardiovascular disease
Professor Stephen Church,
School of History
Tuesday 27
From the Mekong Delta
to genomics – the study
of typhoid fever
Professor John Wain,
Norwich Medical School
Professor David Crossman,
Norwich Medical School
Revenge of the
gram-negative bacteria
Parathyroid hormone
(PTH) – I’ve got rhythm
Professor David Livermore,
Norwich Medical School
Professor Bill Fraser,
Norwich Medical School
5.30pm
5.30pm
Norwich Medical School
lectures will take place
in the Benjamin Gooch Lecture
Theatre at the Norfolk and
Norwich University Hospital
Norwich Medical School
lectures will take place
in the Benjamin Gooch Lecture
Theatre at the Norfolk and
Norwich University Hospital
APRIL
FEBRUARY
Title tbc
Tuesday 14
Professor Declan Conway,
School of International
Development
Thirty years in the
shadow of an epidemic
Professor Janet Seeley,
School of International
Development
Tuesday 28
What’s in a number?
MAY
Title tbc
Professor Bruce Lankford,
School of International
Development
Professor Shaun Stevens,
School of Mathematics
13
Concerts
www.uea.ac.uk/mus/musicevents. To book tickets please
phone the UEA Box Office on 01603 508050 or visit
www.ueaticketbookings.co.uk
JANUARY
Friday 27
Music at One
Oboe and flute with Jessica
Allen and Katie Lower
1pm, Assembly House, Norwich
Tickets £4, available from UEA
Box Office or on the door
Tuesday 31
String Quartet Concert
UEA Ensemble in Residence,
the Allegri Quartet
7.30pm, UEA School of Music,
Strode Concert Room
Tickets £7, £5.50 concessions,
£4 students, available from
UEA Box Office or on the door
FEBRUARY
Friday 10
Friday 24
Music at One
Song recital by Ellen-May
Shipp and Meredydd
Cheeseman
1pm, Assembly House,
Norwich
Tickets £4, available from UEA
Box Office or on the door
Music at One
Saturday 25
Clarinet and saxophone
with Hannah Obasaju and
Robert Peck
Sonic Arts 65
1pm, Assembly House,
Norwich
Tickets £4, available from UEA
Box Office or on the door
14
Denis Smalley
7.30pm, UEA School of
Music, Strode Concert Room
Tickets £7, £5.50
concessions, £4 students,
available from UEA Box Office
or on the door
MARCH
MAY
Saturday 24
Wednesday 9
UEA Symphony
Orchestra and Choir
concert
Sonic Arts 67
Against Melancholy
Mozart Requiem and Schumann
Piano Concerto in A minor
7.30pm, UEA School of
Music, Strode Concert Room
7.30pm, Norwich Cathedral
Tickets £7, £5.50
concessions, £4 students,
available from UEA Box Office
or on the door
Tickets £12, £8 concessions,
£4 students available from UEA
Box Office, Prelude Records,
St George’s Music Shop or
on the door
Friday 30
Music at One
A programme of piano featuring
MA student Simon Ireson
1pm, Assembly House,
Norwich
Tickets £4, available from UEA
Box Office or on the door
Dr Nicholas Brown
Friday 11
Music at One
A programme of piano
featuring MA student
Denise Wijayaratne
1pm, Assembly House,
Norwich
Tickets £4, available from UEA
Box Office or on the door
APRIL
Friday 20
Music at One
A programme of piano featuring
MA student Alison Lincoln
1pm, Assembly House,
Norwich
Tickets £4, available from UEA
Box Office or on the door
15
Art Events and Exhibitions
For more information please contact the Sainsbury Centre on 01603
593199, email [email protected] or visit www.scva.ac.uk. Opening
times: Tue-Sun 10am-5pm, Weds 10am-8pm. All events take place
in the Sainsbury Centre for Visual Arts.
Exhibitions
Saturday 4 February
– Sunday 2 December
Collections display
The first moderns:
Art Nouveau, from
nature to abstraction
Modernisms Gallery
Free admission
Now – 26 February
Mary Webb, Journeys
in colour
Lower Gallery
£2 (concessions £1)
family admission £4
(concessions £3).
Free to Sainsbury Centre
Friends, UEA and NUCA
staff and students.
Saturday 4 February
– Sunday 1 July
Study Days
Special exhibition
There is here
Photographs by
Avi Gupta
Friday 3 February,
11am – 4pm
Next Modern Gallery
Free admission
There is here?
Photography,
documentary and
domestic space
Education Studio
Saturday 4 February
– Sunday 24 June
Special exhibition
JAPAN: Kingdom of
characters
Upper Gallery
Free admission
Saturday 4 February
– Sunday 24 June
Special exhibition
Manga dreams:
Anderson and Low
£10, concessions £8
(free for students).
Booking recommended.
Friday 9 March,
10.15am – 4pm
Too kawaii, the power
of the super cute
Meet at Gallery Reception
£10, concessions £8
(free for students).
Booking recommended.
Link
Free admission
16
JAPAN: Kingdom of Characters
Special Events
Saturday 24 March,
5.30pm – midnight
After hours
Kingdom of characters
All spaces
£10, concessions £8 including
students. Booking essential.
Talks
Thursdays 9, 16, 23 February;
1, 8, 15, 22, 29 March; 3, 10,
17, 24, 31 May; 1.15-1.45pm
Lunchtime talks
Meet at Gallery Reception
Workshops
for adults
Wednesdays 25 January; 1, 8,
22, 29 February; 7, 14, 21, 28
March; 18, 25 April; 2, 9, 16,
23, 30 May; 4.30-6.30pm
ArtsLAb
Education Studio
£6, concessions £4. Book all 16
places for £60. For information
on free places for young people
not in education, employment
of training contact Emily Ward
on [email protected]
Booking essential.
Saturday 2 October, 2-4pm
Free. Booking not required
Manga writing
Fridays 27 January; 24
February; 30 March; 27 April;
25 May; 1.15-1.45pm
Education Studio
Last Friday art for lunch
Meet at Gallery Reception
Free. Booking not required.
ArtsLAb
£50, concessions £40; includes
materials. Booking essential.
Saturday 28 April and Sunday
29 April, 10.30am – 4.30pm
Shibori: textile
landscapes
Education Studio
£100, concessions £80;
includes materials.
Booking essential.
17
Art Events and Exhibitions
Workshops and
events for young
people
Tuesday 14 February,
10.30am-12.30pm
Tuesdays 24 January; 7, 21
February; 6, 20 March; 3, 17
April; 1, 15, 29 May; 12 June;
4.30-6.30pm
Education Studio
£8, concessions £6; includes
materials. Booking essential.
Suitable for children aged
5-7 years.
Young associates
Education Studio
Free. Booking not required.
Wednesday 15 February,
10.30am-3pm
ArtXTra: Manga character
drawing (ages 13-15)
Education Studio
£18, concessions £14.
Booking essential.
Workshops and
events for children
and families
Fridays 27 January; 10, 24
February; 9, 23 March; 20
April; 4, 18 May; 10.15am11.45am
Children’s holiday studio
– KA-POW! ZAP! BOING!
Friday 17 February,
10.30am-3pm
Children’s holiday studio
– imaginary rooms
Education Studio
£18, concessions £14;
includes materials. Booking
essential. Suitable for children
aged 8-12 years.
Tuesday 3 – Sunday 15 April,
11am-4pm
Holiday object in
focus: Easter
Please ask at Gallery Reception
for information on arrival
Free. Booking not required.
Mini-studio
Saturdays 25 February; 3, 17
March; 21 April; 5, 19
May; 2-4pm
Education Studio
Saturday art club
£6, concessions £4; free for
accompanying adults.
Booking essential. Suitable for
pre-school children and their
parents or carers.
Education Studio
Tuesday 14 – Sunday 19
February, 11am-4pm
Holiday object in focus:
February half-term
Please ask at Gallery Reception
for information on arrival
Free. Booking not required.
18
£6, concessions £4 (per week);
includes materials.
Booking essential.
Translation
The following translation workshops take place at 5pm in the
Arts 1 building, room 01.03 unless otherwise stated. Entry is free.
For further information please contact Cecilia Rossi
[email protected]
JANUARY
Wednesday 25
Translation workshop
Poetry translation: the
spirit or the letter
Dr Cecilia Rossi
FEBRUARY
Wednesday 29
Translation workshop
Getting into print
Ros Schwartz
MARCH
Thursday 8
Translation workshop
Translating Jo Nesbø
Thursday 2
Don Bartlett
Translation workshop
Translating Ibsen
Wednesday 14
Prof Janet Garton
Wednesday 8
Translation workshop
Creating spontaneoussounding dialogues:
translated vs. nontranslated fictional
dialogue
Dr Rocío Baňos Pinero
Translation workshop
Legal translation: inhouse and freelance
Imogen Hancock
Thursday 22
Translation workshop
Title to be confirmed
Charles Wallace
India Trust Fellow
Thursday 16
Translation workshop
Title and speaker tbc
Thursday 23
Translation workshop
Working as a
professional translator
Debbie Elliot
6.30-8.30pm
19
Translation
The following translation workshops take place at 5pm in the
Arts 1 building, room 01.03 unless otherwise stated. Entry is free.
For further information please contact Cecilia Rossi
[email protected]
Saturday 24
Translation workshop
Translating business
film material
Dr Jean-Pierre Mailhac
10am-4pm, Thomas Pain
Study Centre 1.7
Cost: £40
(student/concessions £20)
For more info:
[email protected]
Wednesday 28
Translation workshop
Translating texts for
the EU institutions
David Coyne
APRIL
Thursday 26
Translation workshop
Title to be confirmed
Charles Wallace
India Trust Fellow
MAY
Tuesday 1
Indian literature
in translation
Maya Pandit-Narkar and
Nilanjana Bhattachrarya
7pm, Norwich Arts Centre
Admission free
Organised by BCLT as
part of the Writers Centre
Norwich Salon Series
20
International Literature
Lecture Series
Sponsored by the School of Literature, Drama and Creative Writing,
the British Centre for Literary Translation and the Faculty of Arts
and Humanities Graduate School. Admission to the following
lectures is free and the venue is to be confirmed so please check
the events page of the UEA website for further information.
FEBRUARY
MAY
Wednesday 8
Tuesday 6
From Czech to English,
from page to stage:
a new performance
translation of a
Theresienstadt
ghetto cabaret
What is the language
of literary translation?
Dr Lisa Peschel,
University of York
Tuesday 20
5.15pm
Wednesday 22
The monolingual
paradigm and the
postmonolingual
condition
Dr Yasemin Yildiz, University
of Urbana-Illinois (USA)
5.15pm
(Marathi) Dalit
women’s writing
Prof Maya Pandit-Narkar, EFL
University (Hyderabad) and
Rabindranath Tagore
and some problems
of translation
Dr Nilanjana Bhattacharya,
Visva Bharati University
(West Bengal)
5.15pm
Photography: Anita Staff
5.15pm
Emeritus Professor
Clive Scott
21
Other Events
Admission to all events is free unless otherwise stated.
JANUARY
APRIL
Wednesday 18
Saturday 28
Postgraduate Open Day
PGCE primary teacher
training information
session
12-4pm
For more information and
to register please visit
www.uea.ac.uk/study/
open-days
FEBRUARY
11.30am-2pm, Thomas Paine
Study Centre Lecture Theatre
Free entry. For more
information please call
01603 592855, email
[email protected] or visit
www.uea.ac.uk/edu/pgce
Tuesday 4
Eye movement
integration
JUNE
Workshop with Sue Bayliss
Saturday 23
For more information, cost of
workship and a booking form
please email the University
Counselling Service at
[email protected]
Undergraduate Open Day
9.30am-3pm
For more information and
to register please visit
www.uea.ac.uk/study/
open-days
MARCH
Saturday 24
JULY
Science in Norwich day
Saturday 7
10am-4pm, The Forum,
Norwich
Undergraduate Open Day
A day of free hands on fun,
shows, demonstrations,
competitions and science
related activities celebrating
the excellent science
happening in Norwich.
For more information and
to register please visit
www.uea.ac.uk/study/
open-days
22
9.30am-3pm
Design:
Emma Bailey
at Designpod
01603 440894
Print:
Gallpen Colour Print
FSC logo to
go here
How to get to the University
By car: follow the ring road to Earlham Road (B1108) where
you will see signs to the University.
By bus: buses 25 and 35 run from Norwich rail station, Norwich
Castle Meadow and St Stephens Street in the city centre right
into the centre of campus.
Directions: directions and other information may be obtained
from the Security Lodge.
ER
OM
CR
RD
N
TO
AY
DR
A140
HIG
H
RD
A1067
To Swaffham
and the Midlands
OUTER RING RD
L
AY
A1074
AM
SH
OUTER RING RD
RE
RD
DE
HA
MR
D
A47
NORWICH
CITY CENTRE
CASTLE
RD
RC
CATHEDRAL
WATTON RD
UEA
ENTRANCE
NRP
entrance NORWICH
RESEARCH
PARK
A47
UNIVERSITY OF
EAST ANGLIA
NORFOLK
EDITH
AND NORWICH CAVELL
UNIVERSITY
BUILDING
HOSPITAL
NHS TRUST
A11
YARMOUTH
K
To Great Yarmouth
NORWICH CITY
FOOTBALL
CLUB
RD
RD
NORWICH
STATION
BUS &
COACH
STATION
INNER
RING RD
BLUEBELL RD
EY
LN E
O N
C LA
B1108
C of E
CATHEDRAL
NS
EARLHAM
STEPST.
HE
UEA
ENTRANCE
A47
AN
TH
UN
D
TR
KE
R
MA
W
NE
To Lowestoft
A146
IPSWICH
RD
A47
A47
A140
A11
To London
To Ipswich
Mailing list
If you would like to be added to the What's On mailing list,
please write to: What’s On, Alumni, Conferences and Events
Office, University of East Anglia, Norwich Research Park,
Norwich NR4 7TJ or email: [email protected]
Language courses
The James Platt Centre for Language and Learning offers
classes in Spanish, French, Italian, Chinese and other languages
depending on demand. For further information please phone
01603 592149 or email [email protected]
Visitors with disabilities
For information about access to and around campus please
see www.disabledgo.com/en/org/university-of-east-anglia
Visit our web page
www.uea.ac.uk/events for an up-to-date listing of events.
Follow us on Twitter @uniofeastanglia for the latest news
about all our events.
Details given in this leaflet are correct at
time of publication, but all events are
subject to cancellation or alteration.
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