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book covers in the shades of a rainbow - ça va bien aller

Tips to Help You Cook! (from someone who doesn't know how either)

  • If you need to do any unit conversions while you're cooking, just put in the value into Google and add the word "convert". It will do the calculation for you.
  • Boil your water before you add the pasta, a little pinch of salt does wonders for it too.
  • Easiest way to scramble an egg is to crack it and pour the egg yolk into a frying pan, mess it up with a fork or spatula. Boom! You're a chef!
  • If a recipe calls for butter at room temperature, that doesn't mean you can microwave it. Maybe just use a blow dryer for a few seconds.
  • Don't eat raw cookie dough.

Cooking... now is the time to learn

In a city as vibrant as Montréal, we have many excuses not to cook for ourselves, and who could blame us! The food here is amazing. However, if you were ever going to learn, now is the time. We've put together a few of our favourite recipes that you may want to try. 


Do you have a blender or food processor? Yes? Good. You can make your own hummus!

  • Can of chick peas
  • Sesame seeds
  • Olive oil
  • Salt
  • Lemon Juice

Blend it all together!


Want to make a couple biscuits? Need to use up that flour you've been hoarding?

Preheat oven to 375 degrees Fahrenheit. 

  • 2 cups of flour
  • 1/3 cup shortening
  • 2 tsp powder
  • 1 tsp salt
  • 1 cup milk

Mix together, roll, cut out dough using a glass, bake for 20 minutes or until ready.

Microwave Bowl Cake

Because if we can't go to the gym, then why bother!

  • 4 tbsp flour
  • 4 tbsp sugar
  • 1 tbsp cocoa powder
  • 3-4 tbsp milk (or soy milk)
  • OPTIONAL: 1 tbsp peanut butter, 3 tbsp apple sauce, or chocolate chips

Mix all ingredients in a good-sized bowl and microwave for 2-3 minutes on high.

Spaghetti Puttanesca

Step up your spaghetti game with these easy additions.

Make spaghetti as usual, add

  • Tomatoes
  • Garlic
  • Chile
  • Olives
  • Capers
  • Parsley


McGill University is located on land which has long served as a site of meeting and exchange amongst Indigenous peoples, including the Haudensaunee and Anishinabeg nations. McGill honours, recognizes and respects these nations as the traditional stewards of the lands and waters on which we meet today.

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