Magically Delicious...: College Lunches

Thursday, 1 December 2011

College Lunches

The best place to have lunch in college...what are your thoughts!?!?!?!? So many options...Old Bar, New Bar, The Main, The Mini, Student Centre, Daybreak, Coffee Station and High Field Stores! At the moment I'm loving the Old Bar....Large roll any fillings €3, its rough and ready but great taste thats all that matters right!!?!?!?

6 comments:

Jennifer Martin1 December 2011 at 11:07
Great blog Fiona! I bring my own lunches to college, so I'd have to recommend my own. I'm thinking a bit of pita bread, relish, tomato, peppers, lettuce...mmmm. I actually even have a ridiculous lunch box, no joke it's bigger than my head. Awfully embarrassing :0
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Kevobee2 December 2011 at 03:02
Old Bar rolls are without doubt the best feed you will get anywhere near campus! They do hot chicken now aswell... all lifes problems. sorted :)
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Steve5 December 2011 at 12:11
Jen your lunchbox is indeed ridiculous! I usually bring my own lunch too but I have to say I'm liking the student centre lately. I haven't had an old bar roll in ages actually...I gotta go back!
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Marguerite11 December 2011 at 19:01
Christmas sandwich in student centre is amazing, slightly obsessed! :)
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Anonymous16 December 2011 at 08:05
Definitely Kiwi. How can you possibly say no to lasagne and chips for under a fiver?
Or pretty much everything else for under a fiver!
Epic...
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felicity4 February 2012 at 07:40
That's brilliant value!!!
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Light Philadelphia with Cadbury milk chocolate – Chocolate Philadelphia

Choccy Philly Cheesecake

INGREDIENTS

100g digestive biscuit
35g unsalted butter
100ml double cream
480g chocolate Philadelphia
2 tsp sugar (1tsp for the biscuit, 1tsp for the filling)
2 well beaten eggs
20g plain flour
Icing sugar for dusting, if desired

INSTRUCTIONS

Set the oven to Gas Mark 6 (200C)
Whiz up the biscuits with the sugar until sandy
Pour in the melted butter while still whizzing
Empty the mixture into a large, round, spring form tin
Press down with the back of a spoon til even and firm
Cook in the oven for just 5 minutes
Take it out the oven and set it aside
Turn the oven down to Gas Mark 3 (170C)
Put the chocolate Philadelphia and sugar into the blender and start whizzing at full speed
While still whizzing, pour in the eggs bit by bit, then add the flour and cream
Blend until it’s lump-free
Pour the mixture on top of the biscuit base and bake in the oven for 45 minutes to an hour until it’s well-cooked at the edges and firm but slightly wobbly in the middle
Turn off the oven and leave the door ajar for another 45 minutes to an hour
Take out the oven, run a knife round the edges and chill in the fridge for and hour (or as long as you can stand to wait

The result is a rich (but not too rich) chocolate cheesecake with a thin base, cakey edges and an almost fudgy middle. Truly yummy.

You can serve it a few ways. I like it plain with a glass of wine, or you might like it with a coffee or even dusted with icing sugar and served with lightly whipped double cream and raspberry sauce (made by heating one part water with one part seedless raspberry jam).

Red Velvet Cupcake Receipe!

I tried making my own Cupcakes with this receipe they were not a success but try it out let me know how you get on!!!!

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Method

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Magically Delicious...

Thursday, 1 December 2011

College Lunches

6 comments:

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