Us students love our discounts. And boy do shops throw them at us!
Take the chance to grab as many as possible and visit www.studentbeans.com
They have colate so many offers, from 50% off restuarant bills to free samples of products.
They can also send you a weekly e-mail detailing the best and most popular offers, as well as the new ones.
They have advice and tips, plus forums to discuss views and opinions.
There are a large selection of great (and very addictive) games which will keep you entertained when you should be studying.
The offers range from Millies cookies to Las Iguanas, from Cafe Rouge to Snapfish.com so get over there and check it out.
It's all free, easy and quick...why not give it a go?
Wednesday, 26 August 2009
Total Simplicity: Victoria Sponge
This is a lovely light sponge with hints of spices. Good for ensuring your popularity amongst fellows students if you offer it around. It's easy and fairly quick to do too. So enjoy!
Ingredients:
3 eggs,
200g self-raising flour,
200g caster sugar,
200g butter,
OPTIONAL tablespoon cinnamon powder,
OPTIONAL tablespoon ground ginger powder.
For the buttercream icing:
(you have to guess at the ratio of butter and
icing sugar - just start with a few tablespoons
of each and taste - some prefer buttercream
very sugary, and some don't.)
Few tablespoons butter,
Few heaped tablespoons icing sugar,
A few drops vanilla extract.
Pre-heat the oven to 200 degrees Celsius.
Beat together the butter and sugar in a bowl (easier with an electric whisk) until the mixture is light and fluffy. Break the eggs into a jug and whisk. Add them to the butter and sugar mixture gradually. If it is added too fast, the mixture could curdle.
Add in the flour - to make it more light use a sieve.
Fold in carefully and add in the spices.
Pour the mixture into a square tin (about 10") so it is around an inch high. Don't worry, it will rise. Make sure the tin is greased, for has grease-proof paper, or is a non-stick tin.
Put in the oven for 20 minutes and then check to see if the cake is golden brown. Press the surface and if it springs back, it should be cooked, but just to make sure, stick a knife in and if it comes out clean, it definitely is cooked.
Wait for the cake to cool before removing it from the tin.
While you are waiting for the cake to cool, put the butter and icing sugar for the buttercream in a bowl and cream together with a spoon. Using a sieve for the icing sugar and help with lumps in the mixture and save you some elbow grease. After you have made the mixture to your taste, and are certain you have enough (a few dollops of the mixture should cover the cake) add the vanilla extract.
When the cake is cool, spread over the buttercream.
Enjoy straight away for a light fluffy dessert that will last you ages...or not if there's a group of hungry students hanging around...
Ingredients:
3 eggs,
200g self-raising flour,
200g caster sugar,
200g butter,
OPTIONAL tablespoon cinnamon powder,
OPTIONAL tablespoon ground ginger powder.
For the buttercream icing:
(you have to guess at the ratio of butter and
icing sugar - just start with a few tablespoons
of each and taste - some prefer buttercream
very sugary, and some don't.)
Few tablespoons butter,
Few heaped tablespoons icing sugar,
A few drops vanilla extract.
Pre-heat the oven to 200 degrees Celsius.
Beat together the butter and sugar in a bowl (easier with an electric whisk) until the mixture is light and fluffy. Break the eggs into a jug and whisk. Add them to the butter and sugar mixture gradually. If it is added too fast, the mixture could curdle.
Add in the flour - to make it more light use a sieve.
Fold in carefully and add in the spices.
Pour the mixture into a square tin (about 10") so it is around an inch high. Don't worry, it will rise. Make sure the tin is greased, for has grease-proof paper, or is a non-stick tin.
Put in the oven for 20 minutes and then check to see if the cake is golden brown. Press the surface and if it springs back, it should be cooked, but just to make sure, stick a knife in and if it comes out clean, it definitely is cooked.
Wait for the cake to cool before removing it from the tin.
While you are waiting for the cake to cool, put the butter and icing sugar for the buttercream in a bowl and cream together with a spoon. Using a sieve for the icing sugar and help with lumps in the mixture and save you some elbow grease. After you have made the mixture to your taste, and are certain you have enough (a few dollops of the mixture should cover the cake) add the vanilla extract.
When the cake is cool, spread over the buttercream.
Enjoy straight away for a light fluffy dessert that will last you ages...or not if there's a group of hungry students hanging around...
Sunday, 16 August 2009
Fun, quick and easy: it's the Coconut Macaroon
Hi everyone,
If you don't like coconut, click your 'back' button now.
These light, gooey macaroons are perfect for sharing, and for getting the kids, or a house full of hungry messy students, involved.
With only 3 ingredients - two of which should be baking essentials already stored in your cupboard - it's a not only easy, but it's cost effective - perfect for the student, or family, on a budget.
Stand by for a scrummy picture...
And stand by for the recipe...have your pen and paper ready, or your cursor over the print button.
Coconut Macaroons:
Makes: 12
Preparation time: 10 minutes
Cooking time: 10 - 15mins
125g desiccated coconut,
1 egg,
75g caster sugar.
For optional decoration:
A few pieces of dark chocolate,
Teaspoon of butter.
Pre-heat the oven to 180 degrees celsius.
Beat the egg and sugar together (good exercise when using a non-electric whisk).
When the mixture is light and fluffy, stir in the coconut and mix thoroughly.
On a non-stick baking tray or tray with grease-proof paper, create balls of the mix about the size of a golf ball, then flatten them slightly (they won't spread during cooking so they can be placed fairly close together).
Place the tray in the oven and check the macaroons about 10 minutes in. When done, they should be golden brown, but not hard in the centre - they should still be gooey.
Put them on a cooling rack and leave to cool.
If you want to decorate them with melted chocolate, place a glass bowl of the broken dark chocolate and butter on top of a saucepan of boiling water, making sure the glass doesn't touch the water. Leave the chocolate to melt (try not to stir - it makes the chocolate too thick). Once melted, drizzle over the macaroons. If needed, add water or milk to the chocolate if you didn't read the last sentence, stirred the chocolate and it became too thick.
Hope you enjoy them as much as I do. They're so cheap and easy, and you won't have to buy desserts for a week, providing you, or sneaky others, don't gobble them all up in one go.
:D
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