Student Nosh on a Budget

Following our blog today, by popular request here are a few quick, easy and very cheap menus for students or anyone on a budget! You can print these off, share the cost and save yourself a fortune by cooking some of these!

Spaghetti Bolognaise a la Team DJ!

500 g mince
1  chopped onion
1 crushed clove of garlic
1 diced carrot
1 diced courgette
100g diced mushroom (better sliced but my kids prefer to forget that mushrooms have a place on earth)
400 g tinned tomatoes
Tomato purée
2 tablespoons of pesto
Pinch of sugar

Fry off the onion and garlic in a spot of olive oil and brown the mince in a pan on the hob.  Add the vegetables and other ingredients and cook for 25 minutes stirring occasionally.  Alternatively fry off all the ingredients in a saucepan and when they are all mixed, pop into an oven-proof dish and cook in the oven for an hour at 180˚ C to allow the flavours to really infuse!

Serve with spaghetti and a salad!  Yum!

Roast Chicken – buy between a few students

Tip:  Why not Cook Two at the same time – this saves on fuel – one can be eaten immediately and the other can be picked and the meat used to make other sumptuous meals for later in the week or frozen to be used at another time!

The basic rule for roasting chicken is to weigh the bird then use a bit of maths – 20 minutes for each pound of weight and 20 minutes over!  So a 3 lb bird takes 1 hour plus 20 minutes!  It doesn’t take Einstein to work that out!

Pre-heat the oven to 180 C.  While the oven heats up, unwrap the chicken and pop into an oven proof pan, maybe season with a little pepper and herbs (rosemary is good if you’ve got it),  over in foil and then when the oven is hot put in the oven.

Remember to keep an eye on the time.

Serve with roast potatoes and fresh vegetables.  Sounds like a lot of hassle but tbh this is one of the easiest meals on earth!

Chicken, Rice and Peas

With the bits of chicken left over from your roast why not do this easy favourite.  It also uses the scraps left from the roast chicken so is a good left over recipe to make sure nothing goes to waste!

Add one tablespoon of olive oil to a wok styled frying pan (ideally one with a lid).  Stir fry the chicken until it is cooked (if if already cooked heated through).  Now stir in basmati rice.  I use a teacup of rice for two people.  So for four people stir in two teacups of rice.

Next add 1  ½ times the amount of water to rice.  So for two cups of rice add 3 cups of cold water.  Stir thoroughly.

Add a chicken stock cube and bring to the boil.

Turn down the heat and put a lid on the pan.  In a separate bowl take some frozen peas and microwave to cook.

Leave for five minutes (stirring occasionally to make sure nothing sticks!).

Check after five minutes that the rice is cooked, stir in the cooked peas and serve immediately onto a bed of lettuce, either mixed leaf or iceberg roughly chopped (whatever you can afford).

You can also add tinned sweetcorn and mushrooms and peppers for variety but essentially if you use the chicken that’s left over from the roast chicken then you only have to buy rice and peas!!!! Cheap cheap cheap!!!

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