Student eating

As you have all already gathered, I am a student. I am also a student in one of the UK’s most expensive cities meaning I run on a tight budget. I am lucky that I am close with my flatmates, because we all share food and meals. Around 6pm each evening, I’ll get a text saying “what’s for tea?” and we’ll cook together, eat together, and wash up together. This little arrangement not only brings us closer but also is pretty cost effective. We use whatever each other has and it works out cheaper. Also, with the pressure of cooking for others we’re more likely to make healthier, homemade food instead of just ovening chips (which we do from time to time ofc)

I thought I’d share with you a few of the things we make that seem to be recurring favourites. (note: as a vegetarian, none of the recipes contain meat but if you’re inclined to enjoy meat feel free to fling some in)

Baked sweet potato with a poached egg

Bare with me on this one, the combination sounds a little odd but honestly it’s delicious

You will need

2x sweet potatos (for each person eating)

1 red onion (or more depending on how you like it)

quite many cherry tomatoes (or big ones, doesn’t matter)

quite many mushrooms (can substitute)

lots of spinach (needs lots as it wilts lots too)

eggs (need as many eggs as you do potatoes. egg will go on each potato)

coconut oil (any oil would do)

salt n pepper

How to do

  1. Using a fork, poke some holes into the sweet potatoes, evenly around the surface. Then, rub coconut oil onto the skin of potato, and season with salt and pepper. Place on microwaveable plate, and put on for ten minutes. Once the time is up, transfer them onto a baking tray and put in preheated oven for 10/15 mins.
  2. Finely cut up the onion, tomatoes and mushroom, and begin to fry using coconut oil. Keep frying until it cooks thoroughly, so you don’t taste any raw vegetable when you’re eating. Once it is cooked, you can transfer the veg to a bowl to keep warm whilst you’re prepping the rest.
  3. With the frying pan now free, you can wilt the spinach. Or if you’re lazy, like I am, you can just wash the spinach, toss it into a bowl and microwave for 2 minutes and that will wilt it sufficiently.
  4. Now, second to last step. Eggs. The original recipe I used suggested frying the eggs (in coconut oil) but I prefer poaching them because I’m not a fan of the crispy layer that fried eggs get. To poach a perfect egg, simply get the pan of water to simmering, add a splash of vinegar to the water and create a spiral motion of the water by stirring it just before adding you eggs. Once the eggs are in the water, the spiralling will allow them to form perfectly, and it takes 3-4 minutes for them to be cooked.
  5. Finally; last step. The assembly of the dish. Take your crispy sweet potatoes out of the oven, and cut them in half. First add the onion, mushroom and tomato on top, followed by the spinach and topping with the egg.

**also this recipe originally added chorizo in when frying the onion, tomato and mushrooms but as a non meat eater, I opted out (sorry flatmates!)

 

Jacket potato with pesto, tomato and mozzarella

Another potato based recipe, but hey they’re good food (and cheap) (and easy)

You will need

jacket potatoes (2 each is a good rule of thumb)

pot o’ pesto

a packet of mozzarella (the one that comes in liquid)

quite many cherry tomatoes

How to do

  1. Similar to the first step of the previous recipe, the potatoes need to have holes poked into them, so they cook through and there’s no nasty explosions. Once they’ve been holed, they need to be microwaved for 10 minutes followed by being put into a preheated oven for at least 45 minutes. Sometimes it takes anything up to an hour to get the skins all crispy and good.
  2. Whilst the potatoes and cooking, you might as well get prepped on the rest. It’s simple enough. The tomatoes need to be cut up finely, if they’re cherry tomatoes then halving them is fine. If they’re bigger ones, they will need to be cut up a bit more finely. The mozzarella needs to be finely sliced to, sized of this doesn’t matter as much.
  3. Once the potatoes are cooked and looking yummy, take them out the oven, but leave it on. You’ll need it again soon. Cut the potatoes open into half, but try not cutting them into two separate pieces.
  4. First, add a decent spoonful of pesto into each halved potato, trying to make sure it’s spread nicely. Then add the tomatoes and mozzarella.
  5. Chuck it back into the oven for 10 minutes to let it all cook together.

 

Sometimes, we have these potatoes with veggie sausages (real ones are also good) but honestly, it works perfectly as it’s own meal.

If you’re a fan of these recipes, pls let me know and I’ll try post some more.

Thanks for your support.

 

Love

Liv

xxx

 

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Author: theextranotes

eighteen year old student living in London. posting thoughts on anything and everything. lover of all things extra.

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