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Recipe of the Week!


Orange Chicken


  • 1 egg
  • 1 tsp white pepper
  • 1 ½ tsp salt
  • ½ cup corn starch
  • ¼ cup flour
  • Sauce 1 tbsp oil, preferably vegetable
  • 2 tsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp red chili flakes
  • 1 tbsp rice wine vinegar
  • 1 ½ tbsp. soy sauce
  • 5 tbsp white vinegar
  • 1 ½ tbsp. water
  • 3 ½ tbsp. sugar
  • 1 tbsp orange zest
  • Slurry (1 tbsp corn starch, 1 tbsp water)


  1. 1) Cut chicken in medium dice chunks
  2. 2) Beat one egg
  3. 3) In a separate bowl, combine salt, pepper, corn starch and flour. Mix thoroughly
  4. 4) Have deep fryer set at 325 F
  5. 5) Dip chicken in egg and dredge in flour mixture
  6. 6) Fry chicken for approx. 3 ½ min
  7. 7) Once chicken is done, place on paper towel lined bowl to soak up extra grease
  8. 8) Place 1 tbsp oil in a pan and heat until ripples appear on medium heat
  9. 9) Once oil is heated add garlic and ginger
  10. 10) Once garlic and ginger starts to brown, add in chilli flakes (this wont take long)
  11. 11) Saute chilli flakes for 5-10 seconds to release flavour
  12. 12) Add in all liquids and stir to combine
  13. 13) Once all combined, add in sugar, and continue stirring to combine
  14. 14) Once all combined add in orange zest
  15. 15) Combine once more and add in slurry
  16. 16) Once sauce is thickened, add in chicken and ensure all chicken is coated with sauce
  17. 17) Best served with rice and garnished with toasted sesame seeds and thinly sliced green onion

No Bake Peanut Butter Fudge


  • 250 g Creamy Peanut Butter (chunky can be used for more texture)
  • 230 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 460 g Icing Sugar (sifted)
  • ¾ cup Chocolate Chips


  1. Line a 8 inch square pan with wax paper (leave an edge so you can easily take out)
  2. Place bowl of peanut butter and butter on top of boiling pot of water
  3. You can melt the butter and peanut butter in the microwave in 1 min intervals, stirring after each one
  4. Once peanut butter and butter is completely melted and combined, pour liquid in sugar
  5. Fold together until all peanut butter is combined (should look like cookie dough)
  6. Fold in vanilla extract and chocolate chip cookies
  7. Once all ingredients are combined, place into baking pan
  8. Press fudge flat and to all edges
  9. Cover with saran wrap and place in fridge for minimum 4 hours

Vegetarian Tacos


  • 1 small onion, small dice
  • 1 jalapeño pepper, brunoise (very small dice)
  • 1 tsp chili powder
  • 1 (15.5 oz) can of Lima Beans, drained and rinsed
  • 1 lime, for juice
  • 3 small carrots, cut in half
  • 1 tsp ground cumin
  • 1 avocado, cut into thin slices
  • 1 cup Plain Greek Yogurt
  • 2 chipolte pepper in adobo sauce
  • salt and pepper to taste


  1. Toss carrots in oil and cumin and roast in oven at 425 F until just tender (about 10 min)
  2. Heat olive oil in a pan and add diced onion and jalapeño pepper.
  3. Once onion has slight caramelization, add lima beans.
  4. Season with salt and pepper and add chili powder.
  5. Once beans are heated through, mash beans with back of a spoon and mix thoroughly.
  6. Add juice of 1 lime and combine with bean mixture.
  7. Place mixture in middle of taco shell, or tortilla, and place carrot on top with a slice of avocado.
  8. To make chipotle yogurt topping, cut 2 chipotle peppers in adobo sauce and add to 1 cup of plain greek yogurt. Salt to taste.
  9. Top tacos with chipotle yogurt mixture and enjoy!
  10. Try adding cilantro and radish for other garnish ideas.


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