Student food: Is it possible to not miss home cooking at uni?

One of best things about going home, hands down, has to be my mums cooking, but seeing as though it isn’t possible to go home for dinner every night, adjusting to cooking meals for one at uni became one of my first challenges. Don’t get me wrong, I love cooking and I class myself as above average when it comes to what I end up eating but it was definitely an adjustment.

Trying to be healthy and cook on a budget can be a bit of a challenge but well worth it in the end if you can make food that doesn’t break the bank! So, if you are anything like me and can be stumped for what to cook that isn’t just the same thing every day I have created a couple quick dinner recipes to try which have become my favourites recently.

Enjoy!

Recipe 1: Roasted vegetable pasta

Ingredients Method
-100g pasta per person

-Chopped tomatoes

-Tomato Puree

-Vegetable stock cube

-Henderson’s relish

-Salt and pepper (to taste)

-Oil

-Onion and garlic

-And now for the veg:  red onion, red pepper, courgette, aubergine (or whatever you have in the fridge)

 

 

 

amy-p-1

 

– Begin by prepping your veg (chop into 2cm chunks) and spreading evenly on a baking tray

-Coat the vegetables in a splash of oil and then season to taste (I also like to add paprika for an additional kick). Place in a preheated oven at 200 degree for 20 minutes

-Meanwhile, chop up half an onion and 1 clove of garlic and fry off for a few minutes

-Add the tomato puree and cook off for another few minutes to remove the bitter taste

-Add in the chopped tomatoes (half a tin per person) and stir together, season by crumbling in a stock cube and a splash of Henderson’s relish (optional). Leave to cook

– Meanwhile boil the pasta according to packet instructions

-To assemble, drain the pasta and add to the sauce and stir in the roasted veg. And finally serve and enjoy!

amy-p-2

amy-p-3

 

Recipe 2: Fish goujons, wedges and mushy peas

Ingredients Method
1 potato per person

-Paprika, salt and pepper

-Oil

– Peas (2 large handfuls each)

-1 tbsp of butter

– 2 frozen salmon fillets per person (defrosted)

-1 large egg

– 2 tbsp flour

-Pre made breadcrumbs or 2 slices of bread (pp)

Slice your potato length ways and then into wedges and place on a tray. Coat in oil and season and place in preheated oven (200c) for 30 minutes

-Meanwhile, slice the salmon into finger size pieces, coat in the flour, then egg and finally in breadcrumbs (to make your own blitz 2 slices of bread in a food processor to make fine crumbs)

-Cook the goujons for 12 minutes in the oven

-Finally, add the peas to a pan of boiling water and cook for 3 minutes until tender, drain and then mash with a knob of butter

-Serve and enjoy!

  amy-p-4

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