text: forget measly minced beef, 7p tins of pasta sauce and trying to pass off stale spaghetti as "al dente." some of us student types like to live in style. so here i present to you a posh(ish) alternative to good old spag bol with nice chunky cuts of steak, fresh pasta and homemade sauce.
  begin by turning the hob to a medium heat and throwing half the knob of butter into a frying or grill pan. when the pan is nice and hot, place in the steak and grind a little pepper on top. try to only turn the steak once; around three minutes each side for rare, five minutes each side for medium and seven minutes each side for well done. when you are happy with your steak lay it to one side on a clean, flat surface to rest. (probably not a student worktop then).
  next is to make the pasta sauce and cook the pasta. boil a kettle and leave the pasta to cook on a back hob whilst you have the pasta sauce on the go.
  for the pasta sauce, use the remaining butter in a saucepan to soften the crushed garlic and chopping onions on a medium heat for a around five minutes. next tip in the chopped tomatoes and whole cherry tomatoes and leave to simmer for a further five minutes.
  now that you have all the components ready for this culinary creation, slice up the steak into lovely chunks, discarding the fattier edges if you wish. it should be lovely and pink inside. unless you foolishly opted for 'well done', ahem.
  next throw in the steak to the sauce and keep on a low-ish heat as to make sure it is all hot and cooked through but try not to cook the steak any further. drain the pasta ready to serve. if you like, add torn basil leaves, grated Parmesan or black pepper to taste.
  oh and if you aren't already convinced, click on the picture of the finished result, where that particular time i used a mix of egg and spinach fresh pasta and rump steak. i feel like the thumbnail doesn't do it justice.
  One of my favorite cookbooks recently has to be my Betty Crocker's Picture Cook Book, First Edition, Fifth Printing c.1950. For February's Pantry Challenge I made two breakfast items from it - Cinnamon Rolls with Maple Glaze and these heart-shaped biscuits.
  Stir in almost all of the Soy Milk. If the dough does not seem pliable, abdd the rest. Use just enough to make a soft, puffy dough easy to roll out. Too much Soy Milk makes dough sticky, not enough makes biscuits dry.
  Roll dough or pat out (with floured hand) 1/4" thick for thin, crusty biscuits or 1/2" thick for thick, soft biscuits.
  Add the cut biscuits to the skillet with edges touching; this gives your biscuits soft sides. Brush the remaining melted Earth Balance across the tops of the biscuits.
  Put skillet into preheated oven and bake at 450 degrees for 10 to 12 minutes or until tops are golden brown.