You may not consider yourself a good cook, perhaps the last time you tried to make pasta you somehow managed to burn it (happens to the best of us). Yet the new semester is rolling around and you’ve got some pals over for pre-pre- drinks and some nosh, and you’re keen to adult by making them a homemade meal and a cocktail or two.
To help you out on your culinary adventures, we’ve asked the knowledgeable and experienced team at Topolabamba, one of the best Mexican eateries in the city, for their advice for easy student recipes to impress. Enjoy!
Tommy’s Margarita
Tommy’s Margarita was invented using agave nectar instead of orange liqueur. It has a naturally low glycemic index - so the ideal choice for folks keeping an eye on their daily sugar intake! Here’s how to make your own Tommy’s Margarita:
- 35ml Tapatio Blanco
- 25ml Fresh Lime Juice
- 15 Agave Nectar
- Shake and pour over ice in an old fashioned glass, garnish with a lime wheel and salted rim.
Do you know: There are two types of Tequila: Regular Tequila and 100% Agave!
100% agave is packed with full flavour and the taste relates to where the plant has grown in Mexico. If that’s not tempting enough, apparently the hangover is not too shabby either. Unfortunately we can’t scientifically prove this, but you’re welcome to try!
Roast pepper and chorizo dip
Ingredients:
1 ltr bechamel
300g mild white cheddar grated
100g diced chorizo cooked and drained of oil
2 roasted green pepper
Method:
Heat up the bechamel in a saucepan until almost boiling, add in the grated cheese and whisk until cheese has melted.
Add the cooked chorizo and roasted green peppers.
Serve with crispy tortilla chips.
Roast vegetable quesadilla
Ingredients:
2 red peppers diced
1 courgette diced
1 Aubergine diced
1 red onion diced
1 chilli sliced
3 cloves of garlic minced
10 inch tortillas
100g mild cheddar
Method:
Fry off garlic, chilli and veg for 35 mins till a little colour is on them.
Allow to cool.
On a 10 inch tortilla put the veg on 1 half and grated cheese on top (however much you like) and fold over.
Fry in a large frying pan (dry, no oil) until golden brown on each side and the cheese is melted.
Shrimp tostada
Ingredients:
1⁄3 cucumber diced
1 tomato diced
20g jalapenos chopped
1 red onion diced
10g chopped coriander
1 lemon juiced
200g shrimp
2 crispy corn tortillas
Method:
Add all the ingredients together (except the corn tortillas)
Mix well
Then place in the fridge for minimum 30 mins to allow some flavour to come to the prawns.
Serve on crispy tortillas.
Love those recipes and fancy winning a party package for you and 9 pals with Topolabamba? Have a swatch here to enter and find out more. If you’re keen for student discounts you can check out the latest tasty offers here.
Do you have a homemade recipe you’d like to share? Give us a shout with your suggestions over on Twitter.
