What did you eat at uni?
Discussion
This probably isn't worthy of the food section.
After surviving the last three weeks on ready meals and pizzas I have decided that I can't live my life like this anymore! I don't know how to cook anything (honestly, nothing at all!). Do you have any suggestions for really easy to make meals that are tasty, satisfying and preferably healthy? Not too bothered about the cost as long as it works out less than ready meals which shouldn't be too difficult!
After surviving the last three weeks on ready meals and pizzas I have decided that I can't live my life like this anymore! I don't know how to cook anything (honestly, nothing at all!). Do you have any suggestions for really easy to make meals that are tasty, satisfying and preferably healthy? Not too bothered about the cost as long as it works out less than ready meals which shouldn't be too difficult!
Lunch was typically in one of several 'outlets' (canteen/refectory type), and evening meal was often a delivery pizza. But, I did eventually learn to cook.
Why don't you try a cookery book? Lots of stars for this one:
http://www.amazon.co.uk/Nosh-Students-Student-Cook...
As said, pasta and baked potatoes are a good place to start.
Why don't you try a cookery book? Lots of stars for this one:
http://www.amazon.co.uk/Nosh-Students-Student-Cook...
As said, pasta and baked potatoes are a good place to start.
At the moment what I'm doing is having a big cook off every three weeks and freezing the meals, I can't do any more due to a lack of freezer space. For lunches I have shepherds pie and lasagne, and for dinners beef stroganoff and penne arrabiata. I will expand my repetoire in future weeks, but these 4 are very quick and easy, i do the lot with a few other bits (stuff for breakfast, pot noodles etc) for £20 a week
Spag bol and chilli are both great for making up in batches and freezing. I used to buy the cheap frozen freeflow mince so I could just get out as much as I needed. Addaded advantage that pasta and rice keep for ages so you can buy in bulk.
Lasagne's a good alternative use of bolagnase.
Whip up a white sauce (microwave is easiest on the washing up), chuck in an asparagus cuppasoup, throw it over some cooked pasta.
Beans on toast.
Curry, again fine to freeze, and it you don't want to make it from scratch (actually quite easy) use the sizzle and stir sauce jars.
Keep a supply of sausages and fish fingers in the freezer, though proper sausages are far tastier, some of the more basic ones are fine cooked from frozen.
Learn to cook, it'll impress the ladies
Lasagne's a good alternative use of bolagnase.
Whip up a white sauce (microwave is easiest on the washing up), chuck in an asparagus cuppasoup, throw it over some cooked pasta.
Beans on toast.
Curry, again fine to freeze, and it you don't want to make it from scratch (actually quite easy) use the sizzle and stir sauce jars.
Keep a supply of sausages and fish fingers in the freezer, though proper sausages are far tastier, some of the more basic ones are fine cooked from frozen.
Learn to cook, it'll impress the ladies
Paxo stuffing is a good meat alternative and sprouts on toast is cheap and nutritious. Actually you could spread the Paxo on the toast first and if you make it moist enough it will hold the sprouts in place. Otherwise you tend to get either sprout or toast.
For pudding I recommend opal fruits mixed up in melted Mars bar. Put it in the fridge and then serve.
Can't pretend it impresses but it'll keep you going.
Oh yes - beans on cheese on toast was another good stand-by
I have other long-unused student recipes in case I have caught your interest ....
L.F.
For pudding I recommend opal fruits mixed up in melted Mars bar. Put it in the fridge and then serve.
Can't pretend it impresses but it'll keep you going.
Oh yes - beans on cheese on toast was another good stand-by
I have other long-unused student recipes in case I have caught your interest ....
L.F.
As a student I wasn't much of a cook.
Spag bol I ate a lot.
Couldn't afford ready meals.
I also made stew. Because you could make a good stew, then freeze the remainder and use it as a base for the next stew. I kept one stew "going" for an entire academic year.
I also made "curry". Because onions and mince were cheap.
I did improve. These days I still do a lot of cooking with cheaper cuts of meat like chicken wings, breast of lamb, pork belly and so on - but not because they're cheap any more - just because they're tasty! (And I've learned enough to be able to actually deliver an edible result...)
Spag bol I ate a lot.
Couldn't afford ready meals.
I also made stew. Because you could make a good stew, then freeze the remainder and use it as a base for the next stew. I kept one stew "going" for an entire academic year.
I also made "curry". Because onions and mince were cheap.
I did improve. These days I still do a lot of cooking with cheaper cuts of meat like chicken wings, breast of lamb, pork belly and so on - but not because they're cheap any more - just because they're tasty! (And I've learned enough to be able to actually deliver an edible result...)
I wouldn't wish my diet from when I was at uni on anyone! In the first term it was mainly fish and chips and beer and I racked up 21lbs in just three months.
My advice to you would be to always have a good range of fresh vegetables in your fridge. I tend to have tomatoes and peppers as staples, in addition a variety depending on my mood and what I plan to cook that week. This usually includes leek, courgette, asparagus (in season), mushrooms, fine beans, carrots and onion.
I always have tins of tuna in my cupboard and bacon in the fridge. They are cheap, tasty and keep well. I tend to buy meat, fish or poultry fresh on the day I want to cook it depending on what I fancy. I find steak very hit and miss and generally disappointing (rib eye is usually good) so opt for lamb steaks. I buy chicken and occasionally lamb from Halal butchers. The meat and poultry is always of a very high quality and the price is very cheap compared to supermarkets.
I keep a range of pasta - lasagne, linguine, and various pasta shapes because I find the texture and variety adds to the look and taste of the meal. It depends also on what sauce you use and how it clings to pasta.
I also like couscous. Ainsley Harriot does an excellent range. Somerfield often have his range on half price so I stock up when they are on offer.
Rice is great too.
I also have jars of basil pesto, tomato pesto, sundried tomato paste and mustard (dijon and wholegrain) in the fridge along with Elmlea single cream (keeps for a long time and doesn't make you feel nauseous in the way that real cream can).
I don't cook bolognese sauce very often but when I do I do two batches and convert the second portion the following day into chillie con carne, adding kidney beans and chillies.
One of my favourite dishes is tuna lasagne. Very tasty and low in calories. I add lots of fresh basil leaves to the sauce. The (creamy) sauce I make from reduced fat cream, milk and parmesan with a little grated nutmeg.
Bangers and mash is a top winter favourite. I add leek fried in butter to the mashed potato and serve along with cauliflower cheese.
A cheap dish that was a previous bf's fave of mine was a Carluccio one. Fry chopped, smoked bacon in a frying pan until crispy. Meanwhile, boil pasta ( flat frilly stuff works best) together with small cubes of new potatoes (new ones as old ones fall apart). Also boil or gently steam some chopped fine green beans. When all ingredients are cooked, mix together adding one large tablespoon of tomato pesto, fresh black pepper, a generous amount of fresh basil leaves. Serve with grated parmesan cheese and fresh black pepper. This dish is very colourful (green and red) and is delicious cold if you cook too much which I always do.
I'd also invest in a good quality cast iron skillet. I cook virtually everything in mine, a Wagners (made in USA) one. It was a gift from my sister who trained as a chef. It is infinitely better than Le Creuset. I have a large one too but be warned, it is darn heavy when serving up.
http://en.wikipedia.org/wiki/Cast-iron_cookware
Above all else, enjoy experimenting. I left home over twenty years ago and sometimes find it hard to get enthusiastic about cooking. I still like the challenge of making something up out of nothing. Good quality ingredients are the key to successful and tasty dishes. I had so little money as a student that I could get three meals out of a tin of Frey Bentos minced beef.
My advice to you would be to always have a good range of fresh vegetables in your fridge. I tend to have tomatoes and peppers as staples, in addition a variety depending on my mood and what I plan to cook that week. This usually includes leek, courgette, asparagus (in season), mushrooms, fine beans, carrots and onion.
I always have tins of tuna in my cupboard and bacon in the fridge. They are cheap, tasty and keep well. I tend to buy meat, fish or poultry fresh on the day I want to cook it depending on what I fancy. I find steak very hit and miss and generally disappointing (rib eye is usually good) so opt for lamb steaks. I buy chicken and occasionally lamb from Halal butchers. The meat and poultry is always of a very high quality and the price is very cheap compared to supermarkets.
I keep a range of pasta - lasagne, linguine, and various pasta shapes because I find the texture and variety adds to the look and taste of the meal. It depends also on what sauce you use and how it clings to pasta.
I also like couscous. Ainsley Harriot does an excellent range. Somerfield often have his range on half price so I stock up when they are on offer.
Rice is great too.
I also have jars of basil pesto, tomato pesto, sundried tomato paste and mustard (dijon and wholegrain) in the fridge along with Elmlea single cream (keeps for a long time and doesn't make you feel nauseous in the way that real cream can).
I don't cook bolognese sauce very often but when I do I do two batches and convert the second portion the following day into chillie con carne, adding kidney beans and chillies.
One of my favourite dishes is tuna lasagne. Very tasty and low in calories. I add lots of fresh basil leaves to the sauce. The (creamy) sauce I make from reduced fat cream, milk and parmesan with a little grated nutmeg.
Bangers and mash is a top winter favourite. I add leek fried in butter to the mashed potato and serve along with cauliflower cheese.
A cheap dish that was a previous bf's fave of mine was a Carluccio one. Fry chopped, smoked bacon in a frying pan until crispy. Meanwhile, boil pasta ( flat frilly stuff works best) together with small cubes of new potatoes (new ones as old ones fall apart). Also boil or gently steam some chopped fine green beans. When all ingredients are cooked, mix together adding one large tablespoon of tomato pesto, fresh black pepper, a generous amount of fresh basil leaves. Serve with grated parmesan cheese and fresh black pepper. This dish is very colourful (green and red) and is delicious cold if you cook too much which I always do.
I'd also invest in a good quality cast iron skillet. I cook virtually everything in mine, a Wagners (made in USA) one. It was a gift from my sister who trained as a chef. It is infinitely better than Le Creuset. I have a large one too but be warned, it is darn heavy when serving up.
http://en.wikipedia.org/wiki/Cast-iron_cookware
Above all else, enjoy experimenting. I left home over twenty years ago and sometimes find it hard to get enthusiastic about cooking. I still like the challenge of making something up out of nothing. Good quality ingredients are the key to successful and tasty dishes. I had so little money as a student that I could get three meals out of a tin of Frey Bentos minced beef.
I was bought a book called Grub on A Grant by Cas Clarke. I can't recomend it enough, I still use it now 20 years later. It covers everything from beans on toast to a dinner party for friends. Easy stuff to do and pleanty of it. I was a complete novice at cooking before I got this book.
TVR MAN said:
Do you have any suggestions for really easy to make meals that are tasty, satisfying and preferably healthy? Not too bothered about the cost as long as it works out less than ready meals which shouldn't be too difficult!
Try this linkjammiedodger26 said:
Hello PH!
I am currently helping out some friends with the marketing for a project they have on the go to help get students back into the kitchen and cooking proper food. They have some backing from the BBC but want me to do some research into how their videos look, any feedback would be great!
http://www.sortedstudents.com
Thanks
Jamie
I am currently helping out some friends with the marketing for a project they have on the go to help get students back into the kitchen and cooking proper food. They have some backing from the BBC but want me to do some research into how their videos look, any feedback would be great!
http://www.sortedstudents.com
Thanks
Jamie
Even if you are s
t at cooking, you can make tomato sauce which can then be added to mince to make spag bol (add diced onion and basil) the base for cottage pie (add veg and branston pickle and top with potato) chilli (add chilli powder and kidney beans). The bolognese and chilli can also be put on baked potatoes.
Anyone can make curry using sauce from a jar. If you can't, frankly you shouldn't be at university.
Bake sausages in the oven and add to loads of mash, fried red onion and bisto.
Stir fry is easy - chop and fry off meat, add veg and a jar of sauce. Boil noodles. Done
t at cooking, you can make tomato sauce which can then be added to mince to make spag bol (add diced onion and basil) the base for cottage pie (add veg and branston pickle and top with potato) chilli (add chilli powder and kidney beans). The bolognese and chilli can also be put on baked potatoes.Anyone can make curry using sauce from a jar. If you can't, frankly you shouldn't be at university.
Bake sausages in the oven and add to loads of mash, fried red onion and bisto.
Stir fry is easy - chop and fry off meat, add veg and a jar of sauce. Boil noodles. Done
I was at uni in the good old grant years. Grant was spent on booze and baccy.
We had a nice bungalow and used to grow veg, there was a fair sized local park and periodically, we used to help ourselves to the wildlife. The odd rabbit and those bloody great big white ducks. My flatmate was a wild bd and was up for killing and cooking just about anything. We got a bit tight once and had to steal from the allotments in order not to dent the booze fund. The 2 of us had a goose once. Back garden was full of feathers.
Used to run the fire on skip wood, between timber runs into the country.
I also ate a fair amount of pussy.
Those were the days
We had a nice bungalow and used to grow veg, there was a fair sized local park and periodically, we used to help ourselves to the wildlife. The odd rabbit and those bloody great big white ducks. My flatmate was a wild b
d and was up for killing and cooking just about anything. We got a bit tight once and had to steal from the allotments in order not to dent the booze fund. The 2 of us had a goose once. Back garden was full of feathers. Used to run the fire on skip wood, between timber runs into the country.
I also ate a fair amount of pussy.
Those were the days
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