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March 1, 2010 | by  | in Opinion |
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The Lyons Share

The Lyons Share

Welcome to The Lyons Share! The goal and aspiration of this column is to see students living off more than two-minute noodles or takeaways. If you’ve never cooked before, it’s time to start! Not only is it usually healthier to cook for yourself, it’s also cheaper.

This column is going to be packed with really easy, flat-friendly recipes. Most will have a lot of flexibility in the ingredients, so if you’re lacking in anything you will be able to throw in whatever is left in your cupboard. It will also contain weekly food tips, often with the aim to make your diet a little healthier.

I would also like to take a moment to note that vegetarians, vegans, and those with allergies or intolerances will not be overlooked. I have close friends and family members afflicted with all kinds of dietary complexities, so I will be conscious of such restrictions when selecting which recipes to share.

This week’s recipe is simple but effective, which has been circulating my family under the name of Crunchy Ice Cream. As cool as ice cream is (pun intended), it’s nice to shake up the old flavours a bit and add a little variety to your dessert.

Ingredients:
1 ounce / 30 grams butter
1 tablespoon golden syrup* (or maple syrup or honey)
1 teaspoon lemon juice
8 tablespoons cornflakes

Method:

  1. Melt butter and syrup in a pot over an oven element, and add lemon juice.
  2. Boil for 30 seconds, stirring occasionally to prevent it burning.
  3. Remove the pot from the oven, and stir in the cornflakes.
  4. Pour over your favourite ice cream.

* A note on spoons:
If you don’t have the correct spoon, here’s a guide to help you convert:
1 level teaspoon = 5 ml
1 level tablespoon = 15 ml
So 1 tablespoon = 3 teaspoons
1 desert spoon = 10 ml
So 1 tablespoon = 1 1/2 desert spoons
“Spoon” sounding weird to you yet?

Food tip of the week:

Almonds are fruit, so adding a handful to ice cream or other desserts makes them (more) healthy!

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