‘Yum-mo’, written by a chef-turned-student Carina Truyts, aims to lead students and beginners into the kitchen and set them at ease there. Using detailed recipes, clear instructions and strong photographs, ‘Yum-mo’ will help kitchen amateurs learn how to cook, leading them from basic techniques like chopping, to shopping, tips and more complicated recipes that are likely to give a strong sense of personal reward.
‘Yum-mo’ is the product of real experiences with student life. The recipes were written, tested, cooked, photographed, designed and devoured by students.
It narrates, in recipes and photographs, the stories of young people braving the kitchen to find amusement, laughter, and reward there.
The focus throughout is on healthy, genuine food – the kind of eating that can inspire your essays, ease your hangover, and fuel your brain. Emoticons denote recipes for the flat pocket.
These emoticons are clever and will be a great help to those cooking from this book. It’s also great for the hurried cook, and those that want to make minimum dishes, or have hangovers, or want to save electricity.
Carina says that if food is sustenance, the kitchen is the home of our hearts, the place for cups of tea and coffee and long chats; for laughs and collective sighs at heaps of dishes.
I think every student not living at home should be given a copy of ‘Yum-mo’.
It will keep them healthy, happy and well fed.
Tuna tomato bake
You need just two big bowls to make this in the microwave, and it’s easy, cheap and satisfying. You can also use this as a base and add other goodies. The onion is vital though, giving it a bit of crunch.
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) flour
- 1 1/2cups (375 ml) milk
- 1/2 onion, finely chopped
- 2 packets (75 g each) instant noodles
- 1 small can (175 g) tuna in water or brine, drained (add an extra tin if you like a stronger tuna taste)
- 1 sachet (3 tablespoons/45 ml) tomato paste
- Pinch of ground nutmeg (optional)
- 1/2 teaspoon (2.5 ml) paprika
- Handful of baby tomatoes, halved
- (optional) Few stalks fresh thyme or other Italian herb
- (optional) Salt and pepper
- 1 cup (250 ml) grated cheese (Cheddar or Gouda)
Preheat the oven to 200 °C.
Place the butter in a big, flat-bottomed glass bowl. Microwave on high heat until melted.
Remove and add the flour, whisking well. Microwave for 1 minute, then whisk again.
Remove and gradually add the milk, whisking as you go. Return to microwave for 30 seconds, then whisk again. Then microwave for 1–2 minutes at a time, whisking in between, until thick.
It shouldn’t take more than 5 minutes.
Remove from the microwave, add the chopped onion, and return for another minute to take the raw edge off the onion. Set aside.
Place the noodles in a big bowl, cover with boiling water, and microwave for 2 to 3 minutes until cooked.
Drain and add to the white sauce, along with the tuna, tomato paste, nutmeg, paprika, tomatoes, herbs, and plenty of salt and pepper.
Top with cheese and bake for 15 minutes, or until the cheese melts and starts to go brown around the edges.
© Carina Truyts 2014 Published by Human&Rousseau