Recipes

Recipes

Arc-mazing recipes just for you. 

Win your friends & family over with these easy recipes. Yum!

Would you like to submit your recipe for 2019's edition? Email us at cookbook@arc.unsw.edu.au or hold tight while the submissions link is coming soon!

Eggplant & Feta Shakshuka

by Elior Doani

Do you have any personal anecdotes about this dish?

Having Israeli parent has its perks. It means I've had the opportunity to visit Israel several times and sample the incredible cuisine it has to offer. This is my favourite Israeli dish for sure; it's filling, delicious and combines all the flavours I’ve had growing up. Plus, it's super easy to make and makes the whole kitchen smell delicious!

Key Words:

Main, vegetarian, cheap, under 30 minutes, first-date worthy.


Ingredients:

- 1 (400g) can diced tomatoes

- ½ eggplant, finely diced

- 1 red onion, finely diced

- Salt & pepper, to taste

- 2 eggs

- 100g feta cheese


Method:

  1. In a small pan over medium-high heat, combine the diced tomatoes with the red onion, eggplant and salt & pepper. Stir to combine, cooking until the onion and eggplant begin to soften.
  2. Create two wells in the sauce with a wooden spoon. Crack the eggs into the wells, trying not to break the yolks in the process.
  3. Cover the pan and simmer over medium-low heat for 5-7 minutes, or until the eggs are cooked to your liking.
  4. Sprinkle the feta on top and serve in the pan.


Extra Notes or Tips:

The quantities stated are optimal for one person. This dish can be made for several people by using more of each ingredient and a larger pan.

Chai Bundt Cake

by Ananya Sinha

Do you have any personal anecdotes about the dish? 

Sharing a cup of chai (tea) with friends is an integral part of Indian culture and I’ve grown up watching my parents drink at least four cups a day. This was my own spin on traditional Punjabi chai and makes your kitchen smell absolutely amazing!


Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 8-10

Ease: 1/3

Cost: 1/3


Ingredients

225g butter, melted

1 cup brown sugar

2 eggs

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tbsp ginger

1/2 tbsp cardamom

1/2 tbsp cloves

1/2 tbsp cinnamon

1/2 tbsp cloves

2 cups plain flour

1 cup Greek yoghurt

1 tsp vanilla essence


Method

  1. Preheat oven to 180ºC. Grease a Bundt pan and set aside.
  2. In a large bowl, beat together the brown sugar and butter. Fold in eggs one at a time, beating for 1-2 minutes.
  3. Stir in the baking powder, baking soda, salt, and the rest of the spices. 
  4. Add half of the flour to the mixture, then add the yoghurt and vanilla. Fold in the rest of the flour.
  5. Scoop batter into the greased Bundt pan, and bake for around 50 minutes. If a skewer/toothpick comes out clean, the cake is done.
  6. Allow the cake to cool before sprinkling with powdered sugar or finish with a simple vanilla glaze.


Extra Notes or Tips

If you don’t have the spices on hand, you can also buy a chai spice mix or brew a chai teabag and empty that into the batter!

Raspberry White Chocolate Muffins

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 12


Ingredients 

2 cups self-raising flour

1/2 cup white sugar

1 cup white chocolate chips

1 pinch salt

200g frozen raspberries

2 tsp lemon juice

1 cup milk

1/2 cup vegetable oil

1 egg


Method

  1. Preheat oven to 180 degrees. Prepare a 12 hole muffin pan by lining with muffin cases.
  2. In a large bowl, whisk the flour, sugar, chocolate chips and salt together.
  3. With a wooden spoon, gently stir in the raspberries until just combined.
  4. Add in the lemon juice, milk, oil and egg, and mix until just combined. Do not overmix. 
  5. Divide the batter evenly between the 12 muffin cases. 
  6. Bake for 20-25 minutes, or until muffins are golden brown and a skewer inserted into the middle comes out clean. 

O-Week mango and banana smoothie

Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 2


Ingredients

1 cup cubed peeled ripe mango

1/2 cup banana

1 cup vanilla ice-cream

1/2 cup pineapple juice


Method

  1. Blend mangoes, banana, vanilla ice cream and pineapple juice in a blender until smooth. 
  2. Serve.

Snickerdoodles

by Julia Dankberg

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 24


Ingredients

230g butter at room temperature

1, 1/2 cup white sugar

2 eggs

1/2 tsp vanilla extract

2, 3/4 cups plain flour

2 tsp cream of tartar

1 tsp salt

1/2 cup white sugar

4-6 tbsp ground cinnamon


Method

  1. Preheat oven to 170°C and line a baking tray with baking paper. 
  2. Combine sugar and butter together in a mixing bowl with an electric mixer until well mixed. Add eggs and vanilla extract. Continue to mix until pale and fluffy. 
  3. Add cream of tartar, baking soda and salt. Mix together while adding ½ cup increments of flour until everything is combined. 
  4. For the cinnamon sugar, combine sugar and cinnamon. 
  5. Shape dough into small balls (approx 2 tbsp in size) and roll in the cinnamon sugar. 
  6. Place coated dough balls 2 inches apart on the baking tray. 
  7. Press a fork across the middle of each dough ball twice to flatten slightly. 
  8. Bake for 8-10 minutes, until the edges are lightly golden brown. Cool on the trays for 10 minutes, before transferring to a cooling rack.

Nutella Brownies

by Pierre Hemmings

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 16


Ingredients

1, 1/2 cup Nutella

2 eggs

1 cup self-raising flour


Method

  1. Preheat oven to 180c. Line a 20 cm baking tray with aluminium foil.
  2. Mix Nutella, flour and eggs into a large bowl until smooth and lump-free.
  3. Pour the mixture into the tray and bake for 15-20 minutes. 
  4. Cool for 15 minutes in the tray before serving.

Pizza Dough

by Cassandra Anne Roberts

Ingredients

1 cup warm water 

3 tsp dry yeast

1 tbsp olive oil

1 tsp sugar

Salt and pepper, to taste

2½-3½ cups plain flour


Method

  1. Preheat oven to 180°C.
  2. Mix together water, yeast, sugar, oil and salt and pepper in a large bowl. Cover with a tea towel and allow to rest for 15 minutes.
  3. Add one cup of flour and stir until the dough thickens. Add 1½ cups of flour and combine until the dough is relatively smooth and is not too sticky. Add more flour as required.
  4. Place dough in a large, oiled bowl. Cover with a tea towel and rest for at least of 45 minutes.
  5. Sprinkle flour onto the counter and roll out the dough into 1-2 circular pizza bases. Top with your choice of toppings.
  6. Bake for 8-10 minutes.

Mushroom and Leek Pappardelle

by Madison Sloane

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4


Ingredients 

10g dried porcini mushrooms

1 tbsp olive oil

1 leek, washed, finely chopped

8 slices pancetta, finely chopped

2 large garlic cloves, crushed

500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)

350mL stock

400g pappardelle pasta 

4 eggs

2 tbsp fresh thyme leaves

Parmesan cheese 

Salt and pepper, to taste


Method

  1. Cover porcini mushrooms in boiling water and allow to stand for 10 minutes to soften. Drain, reserving liquid. Finely chop the porcini mushrooms.
  2. Heat oil in a large, deep frying pan over medium heat. Add leek, garlic and pancetta and sauté for 5 minutes or until pancetta starts to colour.
  3. Add mixed mushrooms and porcini mushrooms and cook, stirring often, for 5 minutes or until softened.
  4. Add the reserved porcini liquid and stock into the pan and simmer over medium heat for 4-5 minutes or until sauce reduces slightly.
  5. Meanwhile, cook the pappardelle in a large saucepan of boiling salted water until al dente. Drain pasta and return to the hot saucepan.
  6. Poach eggs in a separate saucepan of simmering water.
  7. Add mushroom sauce and thyme to the pappardelle and toss over low heat until combined.
  8. Pile the pasta and sauce into warm bowls and top each with a poached egg. Grate parmesan over the top and season with salt and pepper.

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