Baked Magazine - Spring 2016

Evaluate: Baked is Syracuse University’s first student-run meals journal with recipes, reports, and every thing you must find out about the 'Cuse meals scene.

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Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until slightly thickened. 3 Reduce oven temperature to 180°C/160°C fan-forced. Add potato to tomato mixture. Toss to combine. Return to roasting pan. Make 4 indents in potato mixture. Crack 1 egg into each indent. 4 Bake for 18 to 20 minutes or until egg whites are just set. Season with salt and pepper. Sprinkle with parsley. Serve. 4g fibre; 187mg chol; 145mg sodium. 66 per serve OCTOBER 2014 super food ideas 33 Bacon and vegie noodle slice 4 Squeeze excess liquid from zucchini Serves 8 Prep 20 minutes Cook 40 minutes 2 teaspoons vegetable oil 2 middle bacon rashers, trimmed, chopped ½ x 440g packet shelf-fresh thin hokkien noodles 2 medium zucchini, grated 2 medium carrots, peeled, grated 125g can corn kernels, drained ½ cup frozen peas 4 green onions, thinly sliced 1 cup self-raising flour ½ cup grated tasty cheese 4 eggs ½ cup milk Extra ¼ cup vegetable oil Mixed salad leaves, to serve and carrot.

Add noodles. Toss until heated through. Top with green onion. Serve. 1g fat; 1 Place noodles in a heatproof bowl. 9g carbs; with boiling water. Drain immediately. 1g fibre; 64mg chol; 1197mg sodium. 31 per serve Crunchy bacon-topped tuna and rice bake 36 super food ideas OCTOBER 2014 this month pantry essentials 1 Preheat oven to 220°C/200°C fan-forced. 2 Melt butter in a large saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling.

Cook, stirring occasionally, for 2 minutes or until browned. 4 Place beans, onion, coriander, avocado, lettuce, tomato mixture, corn and tortilla pieces in a bowl. Add dressing. Toss gently to combine. Serve immediately. 4g fibre; 15mg chol; 460mg sodium. 18 per serve garlic and Creamy garlic and bacon linguine Serves 4 Prep 15 minutes Cook 15 minutes 375g dried linguine 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 5 middle bacon rashers, trimmed, thinly sliced 4 garlic cloves, crushed 2 eggs 2 egg yolks ½ cup light thickened cooking cream 30 mins ¼ cup chopped fresh flat-leaf parsley leaves ¹⁄ ³ cup finely grated parmesan Shaved parmesan and crusty bread, to serve 1 Cook pasta in a saucepan of boiling salted water, following packet directions, until tender.

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