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PEANUT BUTTER SATAY STIR FRY (SERVES 2) (15MIN)

Stir-Fry-illustration

Who doesn’t love a stir fry? This quick, easy recipe is nutritious and delicious and should be a staple in every student’s diet!

1 tbsp of Olive Oil
3 tbsp Peanut Butter 1 tbsp Soy Sauce
1 tsp Sriacha
1 tsp Honey
2 cloves of garlic diced
Rice (whatever your preference, to save time I normally add 1 pack of pre-cooked microwave rice)
An assortment of vegetables: broccoli, green and red peppers, onion, beansprouts, carrots, snap peas, leafy greens. (Alternatively, find a Chinese vegetable stir-fry kit at your local grocery store)

First, start with making the sauce by mixing together the peanut butter, soy sauce, sriracha and honey. Adjust the sauce to your taste and then set aside.
Pre-heat the olive oil your wok or pan to a medium-high heat and whilst it heats start to prepare your rice.Toss your garlic and veg into the pan and cook for about 5 minutes, or until soft and thoroughly cooked, while stirring constantly.
Once your veg is ready add your rice to the pan, then the sauce. Cook for a further 2 minutes and mix everything together.
Never limit yourself to one type of stir fry, this recipe provides a basis to be expanded on! Add chicken, beef, tofu, seitan to the vegetables for something different. Also, if you’re ever hungover try adding the sauce from this recipe to a pack of instant noodles. You can thank me later!
First, start with making the sauce by mixing together the peanut butter, soy sauce, sriracha and honey. Adjust the sauce to your taste and then set aside.
Pre-heat the olive oil your wok or pan to a medium-high heat and whilst it heats start to prepare your rice.

 

VEGAN SWEET POTATO CURRY (SERVES 4) (45MIN)
Satay-illustration

Say goodbye to those expensive take-outs and get ready to impress with this vegan curry. Perfect for a cosy night in this is comfort food at its finest!Olive oil

1 Onion Diced
3 Cloves of Garlic Diced
1 tbs of Ginger Diced
4 tbsp Thai Red Curry Paste
2 tbsp Peanut Butter
2 Large Sweet Potato approx. 500g cut into cubes
1 can (400ml) Coconut milk
200g Spinach
1⁄2 Lime
Rice (1 packet of micro rice will do)

Preheat olive oil in your saucepan to a medium heat. Once ready, add your onion and let it cook until soft for roughly 5 minutes and then add the garlic and ginger for a further one minute.

Add the sweet potato, red Thai curry paste, peanut butter, coconut milk and 200ml of water to the pan and bring to a boil. Simmer for 20-30min or until the sweet potato has softened, stir in the spinach and lime juice then season with salt and pepper to taste.

Your curry is now ready to go! Serve with rice and naan bread (vegan if you can find it!).

 

LOADED POTATO (SERVES 4-6) (2HR)

Loaded-potatoes-illustration

Having company over and want something to impress? Try your hand with these potato skins! They’re good for your budget and just what you need before going out for the night!

1⁄2 cup Sour Cream and Chive dip
6 medium-sized Potatoes (approx. 1kg) 1 head of Broccoli diced into small pieces 1 clove of Garlic finely chopped
2 cups of grated Mature Cheddar
250g Diced and Cooked Smoked Bacon Salt and pepper
Olive oil

Preheat oven to 200°C. Prepare your potatoes by cleaning them, pricking them with a fork on both sides then seasoning with olive oil and salt. Bake in the centre of the oven for 45min or until thoroughly cooked. Let cool for 15min and reduce oven temp to 180°C.

Once they’ve cooled enough to handle, cut the potatoes in half along the length. Scoop out most of the potato from each half (but leave enough so that the skin holds its shape), transfer to a bowl and mash.

Add the sour cream, broccoli, garlic, cheese and bacon to the bowl mixing it all together, then season with salt and pepper to taste. Refill the skins with the contents of the bowl and top each half with more grated cheese.

Return the halves to the oven for approx. 30min until the cheese melts and the potatoes have been cooked through. Let them cool for 5 minutes then enjoy!

 

TUNA MAYO PASTA SALAD (SERVES 2) (15MIN)

Tuna-Pasta-Illustration

This is a quick, easy and delish go-to! This pasta salad is also good to eat cold so try doubling up the recipe and sticking some leftovers in the freezer for the next day’s lunch!

200g Fusilli pasta (any shape will do) 1 x 185g cans of tuna, drained
200g canned sweetcorn
2tbsp mayonnaise
Salt and Pepper
Optional: 1⁄2 a bunch of spring onions finely sliced (remove roots and dark green leaves)

Boil the pasta as specified on packaging, then drain.

Add tuna, sweetcorn, mayonnaise, spring onions, salt and pepper to taste

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