Awkward introductions, painfully dull lectures, endless hangovers – freshers is tough, particularly when you realise that mum’s shepherds pie won’t be waiting for you on the dinner table when you get home.
At university, cooking is no longer something you smell, but something you have to actually do. For some, this can be daunting. The good news? Everyone is in the same boat and after a few too many nights playing ring of fire, your housemates are probably craving a home-cooked meal, so channel Nigella and give one of these easy, quick and healthy dishes a go. Each recipe serves four.
Turkey burgers with sweet potato chips
Not only is turkey cheaper than chicken, it’s leaner too. So while you’re cutting costs you’re also cutting calories (75 to be exact). As for the sweet potato chips, they’re simple to make and rarely found on UK menus, giving you extra points for originality.
Ingredients:
• 500g minced turkey breast
• 1 handful of chopped fresh parsley
• 1 garlic clove
• 1 tbsp dijon mustard
• 1 finely chopped red onion
• Zest of 1 lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 1tbsp olive oil
• 4 whole-wheat hamburger buns
• 3 large sweet potatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
Method
• Preheat your oven to 180°C.
• Using a sharp knife, slice the potatoes into thin strips and spread evenly on a baking tray lined with parchment paper (you can peel the skin off if you prefer).
• Pour the oil evenly on the chips (adding a little more if necessary), sprinkle the salt and pepper and use your hands to make sure that each chip is well seasoned.
• Cook in the oven for 20-25 minutes, turning the chips half-way through using a spatula.
While the chips cook:
• Using clean hands, mix all of the burger ingredients (except for the olive oil) in a large bowl until everything is well combined.
• Separate into four individual patties.
• Using the oil, pan fry the burgers for 5-6 minutes on each side (or until cooked through).
• Just before you take your chips out, pop your buns in the oven so that they toast for about two minutes.
• Assemble your burgers, adding some lettuce and tomato if you like, and you’re done.
Tofu Teriyaki
Don’t let the idea of tofu scare you, it’s not just for the Gwyneth Paltrows of the world. Even if you’re not a vegetarian, tofu is definitely a great choice; it’s cheap, lasts for ages and soaks up flavour like a sponge. This dish also works well with salmon and chicken breast.
Ingredients
• 1 extra firm block of tofu, sliced into 1cm pieces
• Zest and juice of 1 lime
• 4 tbsp soy sauce
• 1 thumb-size piece finely grated ginger
• 1 tbsp honey
• 2 tbsp sesame oil
• 1 tbsp sesame seeds (optional, but makes it look a little fancier)
Method
• Mix all of the ingredients (except the tofu) in a small bowl and pour into a tupperware or zip lock bag.
Add the tofu and let it marinate in the fridge for up to 45 minutes (the longer the better).
• Cook the slices of tofu for about 2-3 minutes on each side in a frying pan.
• Once nicely browned on either side, sprinkle some sesame seeds on top and serve on a bed of quinoa or brown rice.
Goats cheese and pesto stuffed chicken breast
With only three ingredients, this dish couldn’t be more simple to prepare. Rich, herby flavours of the pesto, combined with the melted goats cheese, is the definition of a party in your mouth.
Ingredients
• 4 chicken breasts
• 1 small block of goats cheese
• 1 jar homemade/prepared pesto
Method
• Using a sharp knife, cut a slit down the side of each chicken breast and open it up (this technique is called butterflying).
• Spread 1 tsp of pesto inside each one, and top with two slices of goats cheese.
• Close your breasts (no pun intended) and top with a final spread of pesto and a further slice of cheese if you’re feeling naughty.
• Pop onto a baking tray and cook for 20 minutes (or until the thickest part of the breast is white on the inside).
• Serve with some broccoli, spinach, brown rice, or whatever you like! (sweet potato fries go well with everything).
Chocolate chip cookies
These cookies are a real crowd-pleaser. But be warned, the lack of refined sugar and gluten will seduce you into thinking that it’s acceptable to chow down seven at a time.
As you have probably guessed from the name, these are no ordinary chocolate chip cookies. Instead of sticking to the traditional flour, butter and eggs combo, these little beauties centre around one magic ingredient – chickpeas.
Not only are chickpeas a brilliant source of protein and iron, they are cheap. You can buy one tin of canned chickpeas for as little as 39p.
Ingredients
• 1 1⁄4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 2 tsp vanilla extract
• 1⁄2 cup + 2 tablespoons nut butter (I highly recommend using peanut)
• 1⁄4 cup honey
• 1 tsp baking powder
• Pinch of salt (unless your nut butter is already salted)
• 1⁄2 cup chocolate chips (I used a crumbled bar of 85% chocolate)
Makes about 14 cookies
Method
• Preheat your oven to 175°C
• Place all of the ingredients, excluding the chocolate chips, into a food processor and pulse until smooth (note: if you don’t have a food processor or mini chopper you could get by using an electric whisk).
• Using a spoon, stir in the chocolate chips.
• Using wet hands, roll the dough into small teaspoon sized balls and place on a greased baking tray.
• Pat the cookies down flat slightly.
• Bake for 10 minutes.
• Enjoy!
If you have some self control and don’t eat them all in one sitting, the cookies should last about a week in an airtight container.
