From our good buddy Connor Delaney, his favourite sweet tooth treat. He says:
“Just like Mama makes em back home in Stratford. They are a goldmine…literally.”
Total time: 40 minutes
- 1/4 cup (125 mL) granulated sugar
- 1/3 cup (175 mL) butter, softened
- 1 cup (500 mL) all-purpose flour
- 2 eggs
- 3/4 cups (375 mL) granulated sugar
- 1 tbsp (30 mL) finely grated lemon zest
- 1/4 cup (125 mL) lemon juice
- 1/8 cup (60 mL) all purpose flour
- 1/2 tsp (5 mL) baking powder
- 1 tsp (10 mL) icing sugar (decorating)
So there two parts to making this delectable little treat; the crust and the curd.
1. To make the crust, in bowl you beat together the butter and sugar until it is light and fluffy. This is very important, it will form the foundation of the crust.
2. Then, stir in the flour in 2 additions. Press into parchment paper–lined 1 cake pan and bake in 325°F (160°C) oven until golden, 35 to 40 minutes. While the base is cooling, start mixing together your curd.
3. For the curd, rinse out the bowl you just used, and beat eggs with sugar until pale and thickened.
4. Then add the key ingredient, the lemon zest and lemon juice. After combined, stir in the flour and baking powder and pour over the cool base, spreading evenly.
5. Again, bake 325°F (160°C) oven until centre is set but still jiggly around 23 minutes.
6. Let cool on rack and dust with icing sugar to make it look prettier. Cut into squares and then eat them for days. No sharing needed required.
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@TrueFactsByFox recommends this delicious recipe for Mexican atole, a warm beverage perfect for this time of year. It is best served either in the afternoon with cookies or as an apres dinner beverage.
- 1/2 cup masa (corn flour)
- 5 cups water
- 1 tablespoon ground cinnamon
- 5 tablespoons piloncillo, brown sugar cones
- 1 tablespoon vanilla extract
1. Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
2. Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
3. Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.
Recipe from: http://m.allrecipes.com/recipe/134083/mexican-atole/
This chickpea salad comes to us again from Neha Soni on Facebook.
She says, “this is a good chickpea salad that is low in fat and high in protein. Perfect for vegetarians or meat lovers looking to switch it up.”
Makes: 2 servings
Preparation Time: 15 minutes
Total Time: 2 hours 15 minutes
- 19 ounces garbanzo beans, drained
- 2 tablespoons red onions, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 cup parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice, and salt and pepper to taste.
2. Chill for two hours before serving.
3. Taste and adjust seasoning. Serve.
Note: Chilling the salad before serving is just a recommendation and depends on your preference. If made last minute, it will taste perfectly fine without being chilled. However, leftovers should be stored in the fridge.
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Image from: http://www.stockvault.net/photo/157591/chickpea
This #studentsubmission is a recipe for a delicious strawberry banana oatmeal smoothie from Renatta Pellack on Facebook.
She says: “this smoothie is yummy and will keep you alert for those early morning exams.”
Makes: 1 servings
Preparation Time: 5 minutes
- 1/3 cup rolled oats
- 3/4 cup almond milk
- 1 banana, broken into chunks
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons white sugar
1. In a blender, finely ground the rolled oats.
2. Add the banana, and almond milk. Add vanilla and sugar if desired.
3. Blend until smooth.
4. Pour into glasses and serve.
Note: A cup of regular milk can be used if there is no almond milk on hand. As well, 3/4 cup of Greek yogurt can be used in place of the milk for a richer smoothie and the addition of B-12.
Photo courtesy of: http://www.stockvault.net/photo/163111/strawberries
This #studentsubmission comes from Neha Soni on Facebook. She says this about the recipe:
“This dish is low in saturated fat and high in protein, making it a very healthy choice. It’ll even please meat-lovers.”
Makes: 2 servings
Preparation Time: 24 hours
Cook Time: 25 minutes
- 14 oz block of Extra Firm Tofu
- 3 cloves of garlic
- 2″ fresh ginger peeled
- 2 tablespoons fresh coriander
- 1 green chilly (small)
- 2 tablespoons lemon juice
- salt and pepper (according to taste)
- 3 tablespoons plain yogurt
- 2 tablespoons Tandoori Masala
- 1 tablespoon vegetable oil
1. Puree the garlic, ginger, coriander, chilly, lemon juice, and salt and pepper in a food processor or blender to make a paste. Pour the contents into a large bowl. Stir in the yogurt, Tandoori Masala and vegetable oil.
2. Remove tofu from packaging and rinse gently under running water. Wrap a few paper towels around the tofu block and gently squeeze out as much water as possible.
3. Cut the Block into 1.5 inch cubes or rectangles and put them into a container.
4. Coat the Tofu with the marinade paste and let it sit for at least one day in the refrigerator. Tofu soaks in more flavour the longer they marinade.
5. Line a tray with aluminum foil and preheat the oven to 400o F. Bake the tofu in the oven for 20-25 minutes, flipping tofu half way through.
6. Serve right away. Enjoy!
Tip: Grill vegetables of your choice on the side. Red onions and bell pepper work great. For extra flavour, finish off by squeezing some fresh lime on the top, or serve with a sauce.
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This submission comes from @cwestrop via Instagram.
- 2 Tablespoons butter (melted)
- 2 Tablespoons milk
- 1/2 Teaspoon salt
- 1 large garlic clove minced
- 2 Cups cornflakes (crushed)
- 1/2 Teaspoon paprika
- 6 Chicken breasts
1. Heat oven to 425°. Use nonstick spray or parchment paper on a baking sheet.
2. In a dish, mix butter, milk, salt, and garlic together.
3. Mix cornflakes and paprika together.
4. Dip chicken in butter mixture, then coat evenly in cornflake mixture.
5. Place on baking sheet and spray lightly with cooking spray. Bake uncovered for 20-25 minutes. Serves 4-6.
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Thank you so much Lucas Crichton for the recipe!
Here’s what the chef has to say: “Ok so my mom used to make this for us for the winter time, and it’s so amazing that I got the recipe to share with you guys. I hope it keeps you warm in the cold weather!”
- 2 chopped zucchinis
- 1/3 cup chopped onion
- 1 chopped green pepper
- 1 tsp of basil
- 4 cups of chicken stock (1 tetra pack)
- 1 tsp salt
- 1 container of cream cheese
- Combine everything except cream cheese in pot
- Boil for 1 hour
- Take off heat and let cool (important)
- Put in blender with cream cheese, Blend
- Reheat and enjoy!