Cooking

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Join us for live and recorded cooking demonstrations, Q&As and recipes! This is your new place for cooking on a student budget, and some ideas for when you want to splurge a little. Check back often as new content will be added regularly and make sure you get in contact with us if you have any recipes to share or ideas of what you'd like us to tackle!

Get refueled with these healthy meal and study snack recipes to help you conquer SWOTVAC and exams!

Celebrate the wonders of tea with us. As part of our World Tea Festival we have curated a selection of the best recipes from across the internet that utilise tea as an ingredient. So get cooking!

Recipes

Winter Warming Apple Crumble

There is no better start to Winter than a simple and satisfying apple crumble

Get prepped

  • Pre-heat your oven to 180 degrees Celsius
  • Peel, core and cut your apples into 2cm cubes

You will need

  • Large mixing bowl
  • Measuring cups
  • 20-30cm baking dish

Apples

  • 1kg red or green apples
  • 1tbsp flour
  • ½ cup white sugar
  • 2 tbsp lemon juice
  • ½ tsp ground cinnamon

Crumble

  • 1 cup rolled oats
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • ½ cup melted butter

Method

  1. Preheat your oven to 180C
  2. Peel and core apples then cut into 1.5/2cm cubes
  3. Place apples in a bowl and toss with 1 tbsp flour, ½ cup white sugar, lemon juice and cinnamon
  4. Spread mixture evenly in a baking dish (20-30cm)
  5. Combine rolled oats, flour, brown sugar, cinnamon and melted butter. Mix until clumps form and then spread over apple mixture
  6. Bake for 30 minutes or until golden brown and apples are sticky
  7. Let cool slightly before serving – the apples will be molten hot!
  8. Serve with a generous scoop of ice-cream (vanilla or caramel work really well) or with warm custard for an extra cosy winter treat!

Super moist carrot cake with vanilla cream cheese frosting

Who doesn't love a moist carrot cake. Try whipping up this recipe with vanilla cream cheese frosting and let us know how it turns out.

Get prepped

  • Pre-heat your oven to 160 degrees Celsius
  • Line a 20cm round cake tin with butter and greaseproof paper (or sprinkle flour over butter if you don't have the paper)

Ingredients

Cake*

  • 1/2 cup (125ml) olive oil
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (105g) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bi carb soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup firmly packed grated carrot
  • Optional: 1/2 cup (60g) chopped walnuts (I like to toast these first for extra flavour)

Icing**

  • 250g cream cheese
  • 4 cups of sifted icing sugar (not mixture)
  • 1 tbsp softened butter
  • 1 tsp vanilla essence
  • Pinch of sea salt

Method

  1. Mix brown sugar, oil and eggs together until well combined
  2. Sift in flour, bicarb soda, baking powder and spices - don't mix just yet!
  3. Add grated carrot and gently fold all ingredients until just mixed
  4. Optional: fold in the chopped walnuts
  5. Transfer mixture into your prepared tin and place in the oven for 25 minutes. Once cooked, it should be golden on top and a skewer should come out clean. If there is still batter on the stick, cook for a further 5 minutes and check again
  6. Leave it in the pan for 10-15 minutes and then transfer to a wire rack to cool completely before frosting (or it will melt right off!)
  7. Whilst your cake is cooling, prepare the cream cheese frosting.
  8. Whisk cream cheese and butter until light and fluffy (the colour should change and become lighter). Add the icing sugar one cup at a time and mix after each addition. Then add the vanilla and salt to taste.
  9. Once the cake has cooled, it's time for frosting! I like to add a sprinkle of toasted walnuts over the top as well for extra flavour and texture.
  10. Enjoy a generous slice with your favourite cup of tea!

*You can double this recipe very easily for a larger cake tin or to make a multi-layer cake. If doubling, cook for 40-45 minutes or until a skewer comes out clean.

**This will make a generous amount of frosting for a 20cm round cake and some to spare. You can keep it in a clean, air tight container in the fridge for several weeks (although it never lasts that long around me).

Recipe adapted from Allrecipes.com, Inc