Newnham food has evolved over the past 150 years, from the formal meals held in the individual dining halls, to some questionable school dinner-type meals alumnae may remember from the twentieth century, to today’s modern buttery and café with their delicious plant-based options and sourdough croissants!
The Catering team have put together delectable lunch and afternoon tea recipes for you to have a go at home, until it’s possible again to come into college to sample the real thing
Black Bean & Chipotle Quesadilla
- 8 Small Tortilla
- 400g tin Black Beans, Drained
- 400g tin Red Kidney Beans, Drained
- 1 tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- ½ tsp. Salt
- 1 tbsp. Chipotle Sauce
- 1 tbsp. Chopped Coriander
- 1 Lime, Juiced
- 1 Red Onion, Sliced & Roasted
- 1 Red Pepper, Sliced & Roasted
- 200g Grated Cheese or Vegan Cheese
1, Lightly crush the beans in a large bowl. Add the Paprika, cumin, coriander, salt and chipotle. Mix well.
2, Stir in the roasted vegetables.
3, Divide the mix into 8. spread over 1/2 of a tortilla and top with grated ‘cheese’. Fold over.
4, Fry until golden on both sides and serve with some salsas and salad.
Plant Based Fruit & Nut Muffins
- 250g Plain Flour
- 2 1/2 tsp. Baking Powder
- 150g Caster Sugar
- 1 tsp. Ground Cinnamon
- 1 cup, 240ml Plant ‘milk’
- 1/3 cup, 80ml Vegetable Oil
- 1/2 cup Dried Fruit
- 1/2 cup Chopped Nuts
- Sieve the flour, cinnamon, sugar and baking powder into a mixing bowl. Add the dried fruit and nuts.
- In a separate jug, mix the ‘milk’ and oil. Pour over the dry ingredients and mix until just combined.
- Divide between 6 muffin cases and bake at 170c for 20-25 minutes. Cool on a wire rack and enjoy.