It’s finally here the first issue of the IBCoMagazine, we’ve been working very hard to make the first issue go of with a bang! Want to know about the best club in Rotterdam or about the adventures of the IBCoM bootcamp then check our the first issue of the IBCoMagazine and enjoy!: http://issuu.com/ibcomagazine/docs/issue_1
Editorial Team
One of the biggest struggles of student life is cooking, leaving the nest also means leaving the comfort of home cooking. Let’s face it cooking on a student budget can be challenging, and we all struggle for ideas to make something nutritious and delicious. But look no further we here at the IBCoMagazine have got you covered, as we share two easy recipes from one of our writers Haylee that are affordable and versatile. So read on and enjoy!
Recipes
1. Easy Marinara Sauce
This recipe serves four when served with pasta. It is quite a rich sauce, and also goes great in lasagne, spread over pizza bases, or just as a basic pasta sauce recipe which can be jazzed up with additional ingredients.
2 tablespoons of olive oil
1 finely chopped onion
4 cloves of finely diced garlic (or more to your taste)
1 small tin of tomato paste – about two tablespoons worth
2 cans of diced tomatoes
1 stock cube dissolved in a little hot water
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh parsley
½ teaspoon of dried oregano
Dash of balsamic vinegar – roughly one teaspoon
Salt and pepper to taste
½ cup of red wine (optional)
Using a large pan, gently sauté the onion in the olive oil over a low-medium heat until soft. Add 4 cloves of finely diced (or crushed) garlic, and stir for one minute. Add the tomato paste and continue to stir – this will allow it to sweeten. Turn up the heat and add the red wine if using, and allow this to cook for around 4 minutes. Next, stir the canned tomatoes and stock cube mixture through before adding the basil, parsley, oregano and balsamic vinegar. Turn the heat down and allow to cook for around 15 minutes, or until the sauce has thickened. then taste and add salt and pepper and season as required.
2. Quick Mexican Chilli
This recipe is quick and easy to put together, and can be used to top rice, couscous, nachos, or fill wraps. To bulk it up when serving over rice or couscous why not add some other vegetables – a small can of sweet corn works well!
2 tablespoons oil
1 large onion, chopped
3 cloves of finely diced or crushed garlic
1 large paprika, chopped
Mexican spice mix (made from 1 teaspoon each of cumin powder and paprika, ½ teaspoon each of coriander powder and dried oregano and 1 tablespoon of chilli powder)
2 cans of kidney beans, rinsed and drained
1 can diced tomatoes
2 tablespoons tomato paste
Heat the oil in a frying pan over a medium heat, add the onions and cook until soft. Add the paprika and garlic and stir until the paprika is tender. Stir the spice mix through the mixture for one minute, before adding the remaining ingredients. Continue to cook until the chilli reaches the desired consistency. For a thicker sauce, before adding the kidney beans mash the contents of one can in a bowl with a fork before adding along with the other ingredients.
There you have it two easy and yummy recipes that will hopefully make student cooking a little bit easier !
As the summer draws to an end, we welcome in a new academic year which also brings new beginnings especially for the new first year ibcommers! For many people having a new beginning can be sometimes scary and daunting but it’s also an exciting opportunity to meet new people, have fun, and have many new experiences, and what better place to do all this than at Erasmus University in Rotterdam.
There is always lots of exciting events and activities happening in Rotterdam and we at the IBCoMagazine will be first hand keeping you up to date with all the latest news in IBCOM and Rotterdam so make sure to keep an eye on our blog and read our issues throughout the year to find out everything you need to know to have an amazing new year at Erasmus!
Editorial Team
IBCoMagazine 