Starting university this year, You’ve probably bought the books, packed your bags and even popped to Ikea for last minute essentials but did you remember to learn to cook?
Look further, as we presents simple ways to create the ultimate student food!
1. Beans on Toast- Beans on toast is a classic dish that you cannot go wrong with. All you need is bread and some good old Heinz baked beans. Lightly toast two slices of bread in a toaster or a pan to give it that extra crunch.Ingredients
1 cup canned baked beans
4 slices white bread , toasted and lightly buttered
1 tbsp butter
1 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped green capsicum
1 1/2 tsp dried oregano
2 tsp dry red chilli flakes (paprika)
2 tbsp tomato ketchup
salt to taste
2 tbsp finely chopped spring onion greens
Heat the butter in a broad non-stick pan and add the garlic and spring onion whites and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the baked beans, oregano, chilli flakes, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the spring onion greens, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the baked beans mixture into 6 portions and keep aside.
Place the toasted and buttered toasts on a flat dry surface with the buttered side facing upwards.
Spread a portion of the baked beans mixture and sprinkle 1 tbsp of cheese on each bread toast.
6 tbsp grated processed cheese
2. Cheese on Toast – First, toast the bread in the oven. Then, spread a generous amount of cheese onto the bread and turn the heat up for it to melt completely, and top with tomato slices.
Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast.
Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
3 bacon rashers, rind removed, roughly chopped
2 carrots, peeled, chopped
2 celery sticks, chopped
1 desiree potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) Campbell’s Real Stock Beef
400g can red kidney beans, rinsed, drained
400g can chopped tomatoes
80g (1 cup) fusilli pasta
Salt & freshly ground black pepper
1/3 cup chopped fresh continental parsley
Spring onion greens -1/4 cup finely chopped
Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
Chinese noodles – 1 packet (100 grams)
Finely chopped garlic -1 1/2 – 2 tbsp
Cabbage – 1/2 cup thinly sliced
Carrot – 1 medium size (julienned)
Capsicum – 1 medium size
Oil -2 1/2 tbsp
Soya sauce – 2 tsp
Chilli sauce – 1/2 tsp or as required
Pepper powder to taste
Salt to taste
Spring onion greens -1/4 cup finely chopped
Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent the noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.
Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.
Cut the vegetables (carrot, onions, cabbage and capsicum) into thin strips as shown below and keep it aside. This is a very important step.
Mixed vegetables for noodles
Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. the vegetables on high flame.You should not over cook the vegetables.
Then add soya sauce, chilli sauce and mix well.
Add the cooked noodles, salt, pepper powder and toss everything together, so that the noodles get coated with the sauces well. Switch off the flame and garnish with spring onion greens. Serve it.