Enactus Leicester Farmers' Market

Good morning all!
The Christmas Market is back in full swing today. Come along and join us on University of Leicester campus for the final day of festive fun. We have soups, burgers, curry, donuts, mulled wine, cider, posters, chocolate, mugs, and so much more.
The jazz band will be here 12-1pm and the brass band will be back again 5-6pm.
Don't forget there will be reindeer here from 2pm until 5.30pm and there's a free ice rink!
Wrap up warm and get out here!

Check https://www.leicesterunion.com/christmas for updates on the various events happening at the University over December as well as to keep up to date on the market.

Christmas Countdown @ University of Leicester Students' Union

Great photo of the market last year. Thanks to University of Leicester Students' Union for taking this.

Thank you to Katja Kay for taking these awesome photos for us!

Enactus Leicester , University of Leicester and the University of Leicester Students' Union have been organising the Christmas market this year. This year there will be lots to see and do, especially as it is now over 2 days! If you are a University student, a local Leicester resident or a passerby, there will be lots for you to experience and enjoy!

This video from last year should help to bring back memories for those who were there.

https://www.youtube.com/watch?v=5chfpnX_36A

University of Leicester Winter Wonderland 2015 https://le.ac.uk/ The University of Leicester campus was transformed into a winter wonderland on Tuesday 1 December 2015 as part of the Students’ Union’s 12 ...

With only 6 games left of the Premier League and the Foxes flying high, why not watch Sunday's game against Sunderland with a hearty sausage (or veggie sausage) based meal?! This wonderful number from BBC Student Food is affordable, packed full of flavour and easy to throw together.

INGREDIENTS:

454g Great quality sausages (or alternative to suit your culinary needs)
1 Flavoursome Onion
3 Thick Carrots
4 Sticks of washed and crunchy celery
410g (or two) can on mixed Pulses (or other brilliant beans)
400ml of Hot Stock
1-2tbsp of Spicy Mustard
Sprig of Parsley
Beverages
Foxes Scarf

Enjoy!

http://www.bbcgoodfood.com/recipes/1275/bangers-and-beans-in-a-pan

Bangers & beans in a pan A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Congratulations to the entire Enactus Leicester team! We've made it through to the Enactus National Finals on the 11th-12th April 2016 in London. Good luck guys!

Fancy a quick, cheap and healthy Saturday night pizza? Let us help!

This tried and tested beautiful recipe is as easy as ordering in, but so much cheaper and a lot more satisfying! Catering to all of our vegetarian friends (possibly gluten free too with a GF base), this recipe just needs a few vegetables, flatbreads and a little bit of culinary creativity.

http://www.bbcgoodfood.com/recipes/2491643/cheapaschips-veggie-pizza

Bon Appétit!

Cheap-as-chips veggie pizza This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough

Hi Everyone!

WOW... drum roll pleaseeee! It was quite difficult to pick a winning recipe but nevertheless here we go...

The winning recipe for our Count Down to Enactus Leicester Farmers' Market is... Spaghetti with Marmite!

Congratulations Alex Marsh!, and thank you for this interesting spin on a traditional dish. :)

Ingredients:

- 375g spaghetti
- 5Og unsalted butter
- 1 teaspoon Marmite (or more to taste)
- freshly grated Parmesan cheese (to taste)

Method:

1.) Boil the spaghetti.
2.) Melt the butter in a small sauce/frying pan and add the Marmite and a tablespoon of the spaghetti water.
3.) Reserve 1/2 a cup of spaghetti water (1/2 an avg-sized coffee/tea mug will suffice). Then, drain the spaghetti.
4.) Pour the Marmite/Vegemite (for you Vegetarians out there) sauce mixture from pan over the drained spaghetti, adding a little reserved water from boiling spaghetti to help make the sauce less thick (if necessary)
5.) Serve with plenty of grated Parmesan cheese.

Bon appétit! from Enactus Leicester Farmers' Market! I hope you all enjoyed our Count Down as much as I have. A special shout out to those manning the Market tomorrow morning and to all our stall vendors for their participation in our Farmers' Market! Remember to continue shopping locally for those healthy options and I look forward to writing next week when we resume our weekly posting of student-friendly recipes. Until then!

PS: http://www.nigella.com/recipes/view/SPAGHETTI-WITH-MARMITE-5306

SPAGHETTI WITH MARMITE | Recipes | Nigella Lawson I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is…

Hi Everyone!

That's right-- this is the last post before we crown the winning 'Top Pick' recipe from those of you who have sent in your recipes thus far to either myself or Tom Perks. So, if there are any more of you out there who would like to take a stab at winning tomorrow then make sure to send in your recipe before the end of the day tomorrow! Here are today's and yesterday's 'Top Pick' recipes. I hope y'all like your potato dishes! And if not, I at least hope you'll have as much use for these potato-filled recipes as I did. Who likes potatoes lying about their cupboards growing sprouts anyways? Use them up with these two fabulous recipes!

Yesterday's 'Top Pick': Tuna Hash

Ingredients:

- 2 medium potatoes (cut into 2cm cubes)
- 1 tablespoon of butter
- 1 tablespoon oil
- 1/2 red onion (sliced)
- 185g can tuna (drained of water/oil)
- 1/2 (34Og) can of sweetcorn

Method:

1.) Boil the potatoes for about 8-1O minutes (or until they're tender; you should be able to stab them easily with a fork the whole way through). Then, drain and return them to the pan.
2.) Add some butter to the pan and gently stir around.
3.) Heat a little oil in a frying pan and fry the onions until the begin to caramelise (or brown).
4.) Add the potatoes, sweetcorn, and tuna to the pan and gently stir.
5.) Heat on a medium heat and allow the hash to brown and then stir in the brown bits. Repeat twice. Don't keep stirring the hash too long though otherwise the tuna will become mushy.
6.) Serve with mayo and crusty bread (if you prefer).

Today's 'Top Pick': Cheesy Potatoes

Ingredients:

- 2-3 potatoes (cut evenly into 1/2 cm slices)
- 1 quantity of Quick Cheese Sauce (See bottom for further recipe)
- 1OOg grated cheese
- salt and pepper (to taste)

Method:

1.) Preheat the oven to 2OO degrees Celsius (18O fan; Gas 6).
2.) Arrange the sliced potatoes in layers in the bottom of the casserole dish.
3.) Pour the cheese sauce over and season with salt and pepper.
4.) Top with the grated cheese.
5.) Bake in the oven for about 3O-35 minutes (or until the potatoes are cooked and the cheese is beginning to brown. Test the potatoes with a fork (if not cooked yet, place back in the oven and turn heat down twenty degrees and leave for another 1O minutes).
6.) Non-vegetarians can serve with bacon or sausages for a wonderfully filly meal.

Quick Cheese Sauce Recipe:

- 1OOg grated cheese (can use a bit more if preferred)
- 1 tablespoon flour
- 1 dessertspoon of butter
- 1 cup (average sized coffee/tea mug) of milk (use whole if you have it for a creamier cheese sauce)
- Pinch of paprika (to taste)
- Salt and pepper (to taste)

1.) Without the heat on, put the grated cheese into a saucepan, add the flour, salt, pepper, and paprika and stir well.
2.) Add the milk and butter.
3.) Put the heat on low and bring to a slow boil, stirring constantly until the sauce begins to thicken (should be a thick sauce when finished).

Bon appétit! from Enactus Leicester Farmers' Market. I don't know about you but I'm completely psyched for tomorrow's winning recipe to be posted— so stay tuned! And as always, remember to eat healthy and locally!

Hi Everyone!

To ring in the Chinese New Year with a bang... why not try our 'Top Pick' recipe of the day-- Fried rice with Egg! Surprisingly, thanks to Jessica Yan, it's not as time consuming as you might think.

Ingredients:

- Eggs (2-3 average-sized eggs)
- Rice (5OOg)
- Spring onions (can substitute with onion powder)
- Sesame seed
- Salt
- Oil

Method:

1.) Boil your rice in a pot on the stove (you can follow most instructions on the back of rice box/container you bought from store).
2.) Beat the eggs lightly and some spring onions into little pieces (use your best judgment).
3.) Heat some oil in the wok (or frying pan) and stir fry the egg in the oil on med/high heat until the egg is set.
4.) Add the rice to the wok and stir-fry them together.
5.) Sprinkle in the other ingredients right after rice has been added and stir-fry quickly on high heat. Then, dish it up in a bowl.

Bon appéit! from Enactus Leicester Farmers' Market. We hope you enjoy this Chinese New Year with a simple and filling Chinese dish. Stay tuned for our winning recipes as we Count Down to the Enactus Leicester Farmers' Market this Friday— only three more days!

Hi Everyone!

On this disgustingly rainy Sunday night, I'm going to keep things short and sweet with a scrumptious video recipe. Today's 'Top Pick' recipe is one I'm sure you chicken-lovers will enjoy!

Bon appétit! from Enactus Leicester Farmers' Market... and remember, eating healthy doesn't have to mean struggling for pricey food at the grocers when local markets aren't but a stone's throw away. Stay tuned for more Count Down to the Farmers' Market recipes!

:https://www.youtube.com/watch?v=ljklQ9VXBZ4

Proper Tasty 33: Hasselback Chicken Hasselback Chicken Here’s What You’ll Need: Splash of oil 50g Fresh Spinach 50G Ricotta Cheese 2 Chicken Breasts 20g Cheddar Cheese Paprika Salt Pepper Metho...

Hi Everyone!

Don't forget to keep sending myself or Tom Perks recipes for your chance to be crowned the winner as we Count Down to the Enactus Leicester Farmers' Market, this upcoming Friday! Since it's the weekend, I figured we'd go for a relaxing, comfort-food type of recipe. That's why today's 'Top Pick' recipe is:

Bacon and Potato Bake

Ingredients:

- 1 tablespoon oil
- 6 rashers of streaky (American) bacon
- 1 onion (thinly sliced)
- 3 medium potatoes (thinly sliced)
- 2 tomatoes (chopped)
- 1/2 mug cream/milk (if milk, preferably whole milk)
- 1 mug grated cheese
- A pinch of pepper (to taste)

N.B. when "mug" is used, I mean a normal coffee/tea mug (not one of those ridiculously over-sized ones)

Method:

1.) Preheat the oven to 18O degrees Celsius (16O fan/Gas 4)
2.) Heat a little oil in a frying pan and cook the bacon until it is crispy. Then, remove the bacon from the pan and cut into 2-3 centimeter pieces.
3.) Add the onions to the pan and cook until they begin to brown (caramelise).
4.) Layer the potatoes, onions, tomatoes and bacon in a casserole dish and season with pepper.
5.) Pour over the milk or cream and sprinkle the cheese over the top.
6.) Place the casserole dish in the oven and cook for about 45-5O minutes, or until the cheese is browned and the potatoes are cooked (crispy at top/piping hot in the middle).

I hope this dish gives you as much comfort as it gave me... and of course fresh and local always makes the difference. Especially to those student purse strings. Markets, contrary to myth can be plenty cheaper than your high street grocers. Bon appétit! from Enactus Leicester Farmers' Market!

Hi Everyone!

Sorry for missing the last two Countdown days, but here are three recipes to make up for it! Bon Appétit! from Enactus Leicester Farmers' Market. And remember to keep adding in those locally fresh ingredients to really make those recipes POP!

'Top Pick' #1: Tuna and Mushroom Spaghetti

Ingredients:

- 5OO grams spaghetti noodles
- 1 tablespoon oil
- 1 small onion (chopped)
- 5-6 mushrooms (sliced)
- 1/2 mug frozen peas (defrosted)
- 3 tablespoons Greek yogurt
- 185 grams can tuna in oil (drained)
- juice from half a lemon (small)
- 1/2 mug grated Parmesan cheese
- 1 dessertspoon dried chives (if you have them)
- a pinch of salt and pepper to taste

Method:

1.) Boil the spaghetti. Then, drain and return to pot.
2.) While spaghetti is cooking, heat a little oil in a frying pan, fry the onion until it begins to soften. Then add the mushrooms and peas and cook for about a minute.
3.) Take the pan off the heat and add the yogurt, tuna, lemon juice, grated Parmesan and chives. Stir gently and add to the pasta.

'Top Pick' #2: Chicken Risotto

Ingredients:

- 2 tablespoons of butter
- 1 onion (chopped)
- 1 chicken breast (or 2-3 small chicken breast fillets)
- 4 mushrooms (sliced)
- 1/4 red pepper (chopped)
- 1/3 mug rice (risotto or basmati)
- 1/2 chicken stock cube (crumbled)
- 1/2 teaspoon mild curry paste (or spicier if you can handle it) ;)
- 1 mug water
- 165 grams tinned sweetcorn
- 1 teaspoon freeze-dried chives (not necessary)

Method:

1.) Heat the butter in a frying pan and fry the onion until it's soft.
2.) Cut the chicken into bite-sized pieces and add to the pan, frying for about 2-3 minutes until the outside is no longer pink.
3.) Add the mushroom and pepper to the pan.
4.) Add the rice (uncooked), stock cube, curry paste and water. Simmer gently for about 2O minutes, stirring occasionally. Add more water if the mixture has dried up before the rice is cooked (there should be very little liquid left, however, when the dish is finished).
5.) Add the sweetcorn and chives, heating through till served.

'Top Pick' #3: Tuna and Pasta Bake

Ingredients:

- 5OO grams of penne pasta (penne if you have it)
- 185 grams tinned tuna steak (spring water; drained)
- 295 grams tinned Campbell's condensed cream of mushroom soup (can use celery or chicken soup if you have those)
- 2 packets of regular crisps
- 1/2 mug grated cheese

Method:

1.) Preheat the oven to 22O degrees Celsius (fan = 2OO; Gas = 7)
2.) Boil the pasta.
3.) Drain the pasta and place back in the saucepan. Then, add the tuna and condensed soup (DON'T dilute the soup). Mix together.
4.) Transfer to a casserole dish.
5.) Crush the crisps up in the bag, mix with the grated cheese, and sprinkle on top of the mixture in the casserole dish.
6.) Cook in the oven for about 2O minutes, or until the cheese and crisps have begun to brown.

I hope everyone enjoys! Only 6 more days until the winning recipe is crowned as we Count Down to the Enactus Leicester Farmers' Market on the 12th of February... so keep sending in those recipes for your chance to be crowned the winner!

PS: (recipes found courtesy of Nosh for Students: A fun student cookbook by Joy May (3rd edn, 2O1O)

Hi Everyone!

Today's 'Top Pick' recipe comes to you by way of Tom Perks. Thanks Tom for this classic and simple recipe! It doesn't matter who you are, no one can pass up a soul-warming dish like Toad in the Hole. Having a bad day-- Toad in the Hole. Lost your coursework-- Toad in the Hole. Tired or stressed out-- Toad in the Hole. That's why this recipe has won today's pick on our Countdown to the Enactus Farmers' Market on 12 February!

Ingredients:

- 175 g (6oz) plain flour, sifted
- 3 medium eggs, lightly beaten
- 225 ml (8fl oz) milk
- 2 tbsp vegetable oil
- 8 pork sausages
- 125 g (4oz) cherry tomatoes
- A few fresh thyme sprigs (not completely necessary)

Method:

1.) Preheat the oven to 220°C (200°C fan oven) mark 7
2.) Put the flour into a bowl, make a well in the centre and pour in the eggs and milk
3.) Whisk thoroughly to combine, then season well
4.) Put the vegetable oil and sausages into a shallow 2.3 litre roasting tin
5.) Roast for 15min
6.) Add the tomatoes and thyme
7.) Pour the batter over and between the sausages, then bake for a further 25–30min or until golden
8.) Serve with green salad to make a hardy, "healthy" meal ;)

Bon appétit! from Enactus Leicester Farmers' Market. We hope you enjoy this easy recipe and as always, we hope you keep shopping locally for those healthy vegetables and produce. Keep sending those recipes in gang!

PS: A special thanks to The Good Housekeeping Cookery Team for a special 'student-friendly' recipe.

http://www.goodhousekeeping.co.uk/food/recipes/toad-in-the-hole

toad in the hole There is nothing better than a hearty comfort food dinner after a long day and this toad in the hole recipe really does the trick.

Hi Everyone!

Ever get tired of plain old scrambled eggs? Well adding just one other ingredient can give this fairly mundane meal a kick and also make you look cultural beyond your years. Thanks to Jessica Yan for the great recipe, you're today's 'Top Pick'!

Scrambled Egg with Tomato. Doesn't sound too difficult, and luckily for you, it's not! This simple Chinese plate will be sure to help you cure that Saturday hang-over or perhaps just warm the cockles of your heart on a chilly Sunday morning.

Main Ingredients:

- Eggs (at least two, though in my opinion three does the trick lovely for a hardier Sunday breakfast)

- Tomatoes (at least four small ones)

- Spring onions (a few sprigs)

- Salt

- Vegetable Oil (although healthier oils exist) ;)

Directions:

1.) Beat the eggs in a small bowl

2.) Cut the tomatoes up into decently edible slices

3.) Cut the spring onions into tiny pieces

4.) Heat some oil in your frying pan (or wok) and stir-fry the egg in the oil until the egg has started to set

5.) Remove the egg from the pan and heat up some more oil (add more if you think it's necessary), adding the tomatoes, cooking until some juice starts to fill the bottom of your pan/wok

6.) Add the eggs and spring onions to the pan of frying tomatoes

7.) Add a pinch of salt (to taste) and stir-fry quickly over high heat

8.) Finally, once smelling fabulous (use your best judgement, trying not to let anything burn whilst on high heat), remove from heat and dish it all up into a bowl, garnishing a few last spring onions to the top or some flakes of parsley for show.

And there you have it— an interesting and simple twist to a well-known recipe. Bon appétit! from Enactus Leicester Farmers' Market. We hope you continue to check in with us for more fantastic student-friendly recipes. And remember, eating healthy and locally sourced produce isn't as hard as you might think. It might just be as simple as adding a few fresh tomatoes to your dish! See you tomorrow for another winning 'Top Pick' recipe. 再见 (Zàijiàn)!

Hi Everyone!

I figured we'd continue with the nacho-theme this weekend and deliver to you an interesting way to make nachos that I'm sure every student with an oven will utilise. I don't know about you, but I always seem to have left over potatoes in my cupboard. It gets old having the same jacket potato or home-made chips all the time. So, why not make nachos out of that left over potato? Yes... nachos. Follow this video below for Sunday's 'Top Pick' recipe. And as always, try to eat healthy and locally! Bon appétit, from Enactus Leicester Farmers' Market.

https://www.youtube.com/watch?v=qsY_k6oDVuw

Baked Potato Chip Nachos recipe how to make Baked Potato Chip Nachos Recipe : INGREDIENTS 1 seven-ounce bag of kettle-cooked potato chips 1 medium russet potato, peeled, and cut into 1-inch...

Hi Everyone!

How about we mix things up a bit...? Watch this full recipe video below for a fabulous Koreon-style pork belly nachos meal! For ingredient amounts and further info, click on the video.

Thanks for following our Count-down to the Enactus Leicester Farmers' Market on the 12 February (1Oam-4pm)! Only 13 days left until we crown the winner, so don't forget to send in those recipe ideas to myself (Seth Rusinko) or Tom Perks for your chance to get your recipe chosen for our 'Top-Picks' Recipes Count-down to the Farmers Market, selected once a day, every day.

Bon Appétit! from Enactus Leicester Farmers' Market. And remember, fresh and locally sourced produce always make a great choice for a healthy and zesty meal! :)

https://youtu.be/KRtb55Txzg0

Korean-Style Pork Belly Nachos Recipe! Ingredients: 1 lb of pork belly, sliced 2 garlic cloves, minced 2 Tbsp. of soy sauce 2 Tbsp. of red pepper powder 1 Tbsp. of honey 1/3 cup of kimchi ...

Hi Everyone!

As I know everyone is on the edge of their seats waiting for the next days 'top pick' recipe, I won't hesitate in announcing Georgie Welford as today's recipe winner. Thanks Georgie for this delicious option! It may take a little longer than the other meals to prepare, but trust me when I say, this will knock your socks off and those of any of your mates.

- Spinach and Feta Frittata

For those of you who don't exactly know what a Frittata is (don't be ashamed... neither did I)-- it is a lovely quiche-esque dish which can be cut into wedges just as a quiche generally is.

The recipe is as follows:

- 1OOg lardons or chopped streaky bacon (for those that are vegetarian simply cut this out; OR add mushrooms, which go wonderfully with this recipe)

- 1 tablespoon olive oil

- 35Og can of sweetcorn

- 2OOg spinach (about 16 small pieces, well drained)

- 8 fresh eggs

- 2OOg pack of feta cheese (cut into small cubes)

- 1/2 a 25Og pack of cherry tomatoes, sliced in halves

Now... for the directions:

1.) Heat a little oil in a frying pan and fry lardons until brown

2.) Add the sweetcorn and spinach to pan and cook for about a minute

3.) Put the grill on to preheat

4.) Beat the eggs in a bowl, adding a little (whole, if possible) milk to mixture for a fluffier, more delicious taste

5.) Add the beaten eggs to pan on stove and let cook

6.) As the eggs begin to set, gently move with a spatula to allow for uncooked egg at top to reach bottom of pan

7.) While some egg is still a bit runny, add the feta cheese and cut tomatoes

8.) DON'T STIR AFTER THIS POINT

9.) Total cooking time should be about 5 minutes since the egg was poured in.

1O.) Place the pan under the grill and cook until the egg is set and the top begins to brown a bit (should be about 5-1O mins.)

11.) Cut into wedges and serve!

And there you have it... a fabulous frittata feast. Bon appétit! from Enactus Leicester Farmers' Market. And remember, the fresher the ingredients, the better the dish. The Leicester market and, of course, our upcoming Farmers' Market have loads of fresh produce to offer for any of those 'epicurious' students saving these recipes for a later time. Until tomorrow! :)

PS: this recipe was taken out of Nosh for Students: A fun student cookbook by Joy May (3rd edn. 2O1O)

Hi Everyone!

We've had some interesting recipes sent in over the past two days. As we're counting down to the Enactus Leicester Farmers' Market on the 12th of February, we will be choosing one 'top pick' recipe each day until we get to the winning recipe which will be posted on the day of the Market. Stay tuned and remember to keep sending in those recipes for your chance at winning the grand prize!

Yesterday's 'top pick' recipe:

- A zesty Vegetarian and dairy free Vegetable Noodle Stir-Fry. At first glance it may seem like a hard dish to make, but the key is to tailor it for your own taste and budget. Having a diverse variety of vegetables does make the dish pop but it's not necessary. That's what makes stir-fry dishes so student-friendly. Raid those cupboards and fridges and throw it in and bammm... vegetable stir-fry! I have personally tried this dish... trust me when I say the lime is key. ;)

http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-noodle-stir-fry/?/utm_source=social&utm_medium=RecipeOftheDay&utm_term=2016 .97

Today's pick was something rather different:

- A Pizza... on toast. This tasty snack has to be one of the quickest ways to make a pizza I've ever seen. Shout out to Alex Marsh for the great find! Really, the only thing you need is some grated cheese, a little bit of your favourite pasta sauce and, of course, a piece of toast. To make it look like the picture below, follow the link below to The Circular for this amazingly cheap and easy recipe.

http://thecircular.org/easy-and-cheap-student-recipes/

As always, fresh and local produce makes all the difference. Trust me, trust your palate. Take the taste test— try any of these recipes with locally sourced produce and write me if it doesn't taste different to those taste buds of yours! Bon appétit! from Enactus Leicester Farmers' Market.

Easy and Cheap Student Recipes | The Circular March 30, 2014Easy and Cheap Student Recipes by Becky Cuddihy Food and Drink, Slider | No Comments Tagged: and, Budget, cheap, easy, food, meal, on, peppers, pizza, potato, recipes, student, toast As a college student, we generally hate having to cook for ourselves. We live on 99 cent noodles and ch…

Hi Everyone!

We hope you had a lovely Christmas break and an even better New Years Eve! With uni kicking off this week, we're back to posting our weekly, student-friendly, recipe.

For those of you who love nothing more than to curl up in the cold weather with a bowl of soup, then you're in luck. French onion soup is usually thought of as being a complicated soup to make, but have no fear, we've simplified things a bit. And, for those of you who don't love soup... you should try... to love soup. Especially this soup. It's absolutely scrumptious and sure to warm you right up.

- Chop between 5-7 onions (depending on their size) and add them to a (fairly large) pot.

- Add some butter, cooking on low heat until the onions are soft (or, caramelised).

- Increase the heat to about medium or medium/high.

- At this point, the onions should be rather golden and sticky... BUT, be careful not to burn them!

- Then, add 1.2 litres of beef stock to the caramelised onions.

- Add some garlic salt (to taste) and pepper and bring to a boil.

- Once boiling, reduce the heat and allow to simmer for about 10 minutes.

- Separately, toast some bread (preferably a baguette). You'll add this toasted slice of bread to the bowl of soup you eat. Not the pot of soup simmering on the stove-top.

- Lastly, pour the soup into a bowl, add the slice of toasted bread to top and grate some cheese to your liking... et voilà... Soupe à l'onion!

Bon appétit! from Enactus Leicester Farmers' Market. We hope you enjoy and remember, locally sourced produce is always the key to a healthy and delicious meal.

PS: thank you to the Independent for this tasty recipe!

Hi Everyone!

If you're seeking an extra-easy way to find quick and healthy recipes online, look no further! The Enactus Leicester Farmers' Market FB page will start uploading a weekly recipe for those 'epicurious' students, starting today. Since it's the first post, we'll be kicking things off with not only one, but two phenomenal recipes that take less than ten minutes each to prepare.


The first, is a smooth chilli soup that will be sure to knock your socks off this winter season. Serve it with nachos on the side for an extra-impressive meal. Substitute the vegetable oil for sunflower oil and fatty beef for lean if you're trying to save yourself for that big Christmas feast!

http://www.goodhousekeeping.co.uk/food/recipes/speedy-chilli-soup


The second, is an appealing option for anyone who enjoys raiding their cupboards, or their housemates' cupboards (naughtyyyy), and fridges, using up those pesky, extra leftovers. This 'fast-fix' fried rice recipe can be simple or extravagant, depending on your culinary expertise, or patience. Throw in leftover vegetables and keep it vegetarian for a fresh and healthy meal or throw in some bacon and impress your friends with this distinct taste. For those of you that see an ingredient and get turned off immediately when you realise you don't have it—have no fear—the fresh root ginger is not essential!

http://www.bbcgoodfood.com/recipes/6350/fastfix-fried-rice


Stay healthy, and remember: local meats, fruit and veg are always the best for any meal. Happy Holidays!



~Seth Rusinko

Enactus Leicester Farmers' Market

Fast-fix fried rice

Thanks to everyone for coming down to the last market of the year. The smoothie winner was the strawberry, mango, banana, yoghurt and apple juice smoothie, so look out for it on campus soon!

Come have a go on our Blender Bike at our Farmers' Market!

The Enactus-Hungry For Change Smoothie Bike is here! Come to along to the Farmers' Market today to check it out!

Leicester students' favourite food market is coming back to campus on the 12th May so keep your eyes pealed for more updates!

It's official! The Enactus Farmers' Market is returning to campus on the 10th March. Keep an eye out to hear about the stalls that are going to be there!