The Campus Cookbook


Recipes to Whet Your Appetite

By Cheryl Tan

To kick-start our latest Food Issue, Campus Magazine will be dishing out hand-written, home-made recipes by our dedicated food writers, for the whole of this month! Tried and tested, you can whip up some of your meals without having to step out of your house (or get caught in the rain)

Here to inaugurate the first of our three installments is food writer Cheryl. Often seen in the kitchen cooking up a storm to host her potluck gatherings every week, Cheryl is currently residing in Australia for her studies but even with the busy schedule, nothing deters this spirited girl from disappearing into the kitchen to experiment with her first love – food. Best known for fusing asian and western cuisine, Cheryl shows us how to make mouth-watering Baked English Muffins with Beef and melted Cheese:

Step 1: Divide 200grams of minced beef into 2 portions.

Step 2: Season it with salt and pepper, roll it into a ball and then flatten.

Step 3: Turn on the flame and heat the pan, add in the 2 beef patties and fry them on medium heat. Do remember not add any cooking oil or butter as the minced beef’s natural oils will do all the work.

Step 4: To prepare the English Muffins, slice them horizontally into half and place them facing upwards. Also, be sure to preheat the oven to 180degC.

Step 5: Add the cooked beef patty onto 2 of the 4 upturned English muffins.

Step 6: On the other 2 slices, add shaved Parmesan cheese and sliced Cherry tomatoes.

Step 7: Line the baking tray with aluminium foil and transfer the muffins into the oven and bake it for 8 minutes or till the cheese has melted. It is also best to place these muffin slices on a cooling rack so as to prevent the dripping of any piping hot melted cheese.

Step 8: To make the poached eggs (this might take a while for the newbies), simmer water in a pot and add 3 tablespoons of vinegar.

Step 9: As soon as you see boiling bubbles happening, slowly crack the egg close to the simmering water surface as this will prevent the egg from breaking and spreading. Additionally, keep coddling the egg gently with a spoon, to keep the egg clumped up together.

Step 10: After about 2 minutes, turn off the flame and allow the egg to “cook” thoroughly in the simmering water. To plate this delicate component, slowly drain the hot water and allow the cooked egg to gently slide itself out.

Step 11: Place the baby spinach over the now cooled muffin slices and serve it with the generous serving of the beef patty.

Step 12: Devour, devour, devour.


Serves  2

For the filling:

200g minced beef
Half a packet of Parmesan cheese shavings
½ tsp salt
½ tsp ground pepper
½ tsp ground nutmeg (optional)
Fresh baby spinach, washed
2 cherry tomatoes

For the side:

2 whole eggs (large)
500 ml simmering water