# RECIPE 3

Leek and potato soup with watercress pesto Ingredients: For the soup: (serves 4) 2 large potatoes (cubed) 4 large leeks (thinly sliced) 1 large white onion (chopped) 10 fl Oz milk vegetable stock butter For the pesto: watercress pine nuts olive oil garlic salt pepper parmesan (optional) Instructions: Put the potatoes, leeks and onion in…… Continue reading # RECIPE 3

FAIRTRADE

Guest post from Fairtrade society who hosted a fortnight ago…. Hello there! Fairtrade Society were delighted to host Student Restaurant on the 2nd of March, the first Wednesday in Fairtrade Fortnight; we hope they enjoyed having us! Fairtrade is principally about Justice, trying to restore dignity, hope and quality of life to producers, who have…… Continue reading FAIRTRADE

# RECIPE 2

Here’s our recipe from last weeks Student Restaurant: MUSHROOM BRUSCHETTA A lot of mushroom A lot of garlic A bit of onion Seasoning Balsamic vinegar Baguette/bread A bit of rocket Preparation time 5-10mins Toast baguette/bread Sautee mushrooms in butter/marg/oil in pan with onions and garlic Season and add balsamic vinegar to taste Blend with a…… Continue reading # RECIPE 2

# RECIPE 1

Here’s the first installment of our recipe feature. After every Student Restaurant we’ll be posting here one recipe of the three courses that was particularly delicious…. this week: APPLE AND PEAR OATY CRUMBLE -Make a fruit compote by heating slowly on the hob slices of peeled apples and pears. -Add sugar and cinnamon and a little bit…… Continue reading # RECIPE 1