Tag Archives: student recipe

Italian Beef Stew

I needed something fast today, and as I am still dedicating this blog to healthy eating (or at least decent student-food recipes), I decided to go for the stew idea. It’s fast, warm, and easy to make if you’re in a rush. It’s great for those who want to bulk buy and have a meal last for a few nights! Also freezes really well!

I originally found this on BBC food – but decided to alter it as I think it needed tweaking.

I’ll certainly be making this more in the winter- I’m sure it will feature again next November when I’m complaining about my cold, student home! Unfortunately heating = money, and money = not available.

NOT THE MOST ATTRACTIVE MEAL. So apologies – but wow, it was quick, easy, cheap, and made enough for a few meals! Also delicious!

Ingredients:

  • 1 onion sliced
  • 1 garlic clove, chopped
  • oil
  • 300g beef, chopped or sliced
  • 1 bell pepper (any colour)
  • 400 g chopped tomatoes
  • 1 carrot, chopped
  • parsley
  • olives (optional) – in original recipe
  • salt and pepper to taste
  • OPTIONAL: garlic powder (extra flavour)

Steps:

1) In a large pot, pour in the diced onions and garlic. After a few minutes, pour in carrots.

Onions and Garlic

2) Once onions are golden, pour in beef slices, tomatoes, parsley, bell pepper.

Raw in Pan

In Pan Close Up

3) Cook until beef is cooked through – careful not t overcook the beef. I left a lid on for a while to let the steam cook the carrots a bit more.

In Pan

4) Once ready, stir in a hand full of olives if desired. Season with salt, pepper, and option seasoning: garlic powder.

5) Serve with mash potatoes. I put sour cream and cheese with salt and pepper in my mash – but it’s up to you! For a quick mash, grab sainsburys or tescos ready mash – if not, boil halved potatoes for about 20 minutes, mash, and add desired contents (milk, soured cream, etc).

Potatoes

Cheesy Mash

FInal 4

ENJOY! 

 

Stuffed Bell Peppers with Salad

I originally started this blog to make myself start eating healthy. I figured if I put interesting, student-abled food recipes on here, I would eat more healthy and interesting things!

Needless to say – I’ve not been successful on the health factor… (I just love frying things too much!)

My flat mate came up with this amazing recipe, so I wanted to share it on my blog! Easy, healthy meal after a day of labs or tutorials! Dedicated to my beautiful flat mate who inspires me every day to eat healthy!

 

Ingredients:

  • Bell Peppers
  • Cous Cous
  • Mushrooms
  • Garlic Butter
  • Olive Oil
  • Halloumi Cheese

 

  • Mixed Leaves
  • Salad Dressing
  • Bell Peppers
  • Chicken Breast

 

Steps:

1) Preheat the oven to 180 C. Halve the bell peppers and rub with olive oil. Place halved bell peppers in oven.

 

Peppers before oven

Peppers in Oven 1

2) Prepare cous cous by mixing hot water/broth, and mixture (Realistically…. follow your packets instructions.)

Cous Cous with Fork

3) Chop the halloumi into small pieces and place in cous cous.

Cheese Chopped

Mixture

Mixture in Bowl 2

4) Cook the mushrooms in garlic butter on the stove; when finished, place in the cous cous. Mix the ingredients around.

Mushrooms

5) Take the bell peppers out the oven and stuff them. Put back in the oven for about 10 minutes – or until desired warmth. Longer you wait the better the halloumi will cook.

Peppers Stuffed in Oven

Stuffed Pepper Done Single

6) Prepare the side salad (up to your own discretion!) I did mixed leaves, bell peppers, and a lite french dressing.

Leaf Salad

7) When done, take out the oven.

8) Serve with side salad.

 

Final Close P

Final

Chicken and Cashew Nuts #asianpersuasion

I live with the most adorable asian flat mate. Not only is he an amazing cook, but he has the ability to whip up anything asian. After having asian with drawls from his fantastic cooking as he hibernated in honour of his dissertation, I took it upon myself to continue on with the asian cooking in our household and made my favourite meal – chicken and cashew nuts (the mild version). Now I am do spicy, and recommend throwing in a chili pepper for those who enjoy a hotter dish, but I needed something easy I could whip up for leftovers at lunch without blowing my mouth off! This recipe, if served with rice, makes enough for a few meals which is excellent.

 

Ingredients:

  • 500 g chicken
  • gruondnut oil
  • corn flour x1 tbls spoon
  • egg x1
  • salt
  • white pepper
  • bell pepper x1
  • onion x1
  • mange tout packet
  • chicken stock
  • soy sauce
  • cashew nuts
  • spring onions
  • jasmine rice

 

Steps:

1) Mix corn flour and egg to make a mix for the chicken. Dunk the chicken in the mix and put into the wok with groundnut oil. Sprinke salt.

2) Add in bell peppers and onions and mange tout and spring onions as desired once chicken is almost done cooking.

 

in pan 2

3) Mix in half a cup of chicken stock and cashews once chicken is thoroughly cooked.

In pan

 

4) Add soy suace to taste, usuall about 5 tbls.

5) Serve with jasmine rice.

 

Chicken and Cashew 2 bowls

Spinach Dip #studentstyle

Spinach dips have always been one of my favorite snacks. These easy dips are fairly healthy (if used with the right ingredients) and provide a cheap party solution if you’re having friends over.

Every monday my flat mates and I host a painfully awkward Made in Chelsea Party where we provide some beautiful snacks, drinks, and over all (cheap) fun. #studentlife

Here is my take on a spinach dip (ultimately, it’s like a normal dip minus the water chestnuts… because fishing villages don’t sell those!)

Ingredients:

20 ounces of spinach (defrosted and drained) (600 g)

1 cup of cottage cheese (light) (300 g)

1 cup of Mayo (light) (300 g)

2 cups of 0% Greek Yoghurt (600 g)

3 Gloves garlic

2 Onions

1 can of water chest nuts (optional)

Steps:

1. Fry up onions until lightly golden brown. Add garlic when onions are done.

IMG_2481

2. Meanwhile, mix together yoghurt, cottage cheese, and mayo. Add in onion and garlic mixture once cooled.

IMG_2486

3. In  food processor, add spinach, yoghurt, cottage cheese, mayo, onion and garlic mixture. Process for about 15-20 seconds, unti smooth (or until desired texture).

IMG_2488

4. In bowl, add in water chestnuts if dedired.

5. Cut off top of bread and take out inside of bread bowl.

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6. OPTIONAL: Warm up spinach dip.

IMG_2508

6. Poor mixture into bread bowl.

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7. Serve hot or cold.

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I served with some crisps and toasted bread from the inside of the bead bowls!

ENJOY!