Exams are looming and the “Ali G” is packed to the gunnels with students studying for the imminent exams. Although feeding your brains with knowledge often takes priority during exam season, it’s also important to remember to fill your tummy with lots of goodness to power through the long days of revision.
To help you on the way, our Student Team have come up with six scrumptious recipes that will both power your brain and save you pennies!
Herby rice with roasted veg, chickpeas and halloumi (serves four)
1.) Heat up the oven to 200°C. Pop the red onions, peppers and courgettes in a roasting tin, toss in olive oil and season. Whack in the oven for 25 mins (or until the veg is tender)
2.) Prior to the veg being ready, heat up the rice in the microwave. Whizz together the parsley, nuts, oil and garlic to make a yummy pesto!
3.) Stir in the chickpeas and halloumi into the roasted veggies and cook for 10 mins. Fork the pesto through the rice, spoon over the veg and ENJOY!
Take out the Halloumi to make it vegan!
Roasted red pepper & parsley penne (serves four)
1.) Cook the pasta. Whilst the pasta is cooking put the peppers, parsley, nuts, garlic and olive oil into a food processor, whizz until it becomes the consistency of pesto. Season well and mix in the Parmesan
2.) Drain the pasta and return to the pan with the pesto mix. Heat until at desired temperature, sprinkle with a little more chopped parsley and ENJOY!
Moroccan turkey meatballs with citrus couscous (serves four)
1.) Mix up the mince, spices, coarsely grated onion and orange zest really well using your hands. Roll the mixture into around 20 small meatballs.
2.) Whack the cous cous into a bowl, pour over the hot chicken stock and leave for 10 mins.
3.) In a frying pan, heat up the oil, add the meatballs and fry for about 12 mins until brown all over and cooked through.
4.) Fluff up the cous cous with a fork, stir in the chopped orange, coriander and seasoning. Put onto plates with meatballs and ENJOY!
Chicken and chorizo jambalaya (serves four)
1.) Heat the oil in a large frying pan with a lid and brown up the chicken for 5-8mins until beautifully golden. Remove and set aside. Tip in the onion and cook for 3-4 mins. Whack in the pepper, garlic, chorizo and Cajun seasoning and cook for a further 5 mins.
2.) Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.
Vegan tomato & mushroom pancakes (serves three)
1.) Put the flour into a blender. Add the soya milk and blend to make a smooth batter
2.) Heat some oil in a non-stick frying pan until super-hot. Pour about 2tbsp of the batter into the pan and cook over a medium heat until bubbles start to form on the top of the pancake. Flip the pancake over and cook until golden! Repeat for all the mixture.
3.) For the yummy topping head the oil in a frying pan and add the mushrooms, cooking until tender. Then add the tomatoes and cook for a further couple of minds. Add the soya milk and pine nuts, cook until combines. Serve with the pancakes and enjoy!
Sweet potato, peanut butter and chilli quesadillas (serves four)
1.) Heat the oven to 200°C. Toss the sweet potatoes with paprika, and 4tbsp of olive oil in a tin. Roast for 15 mins, turning half way through.
2.) Prepare the avocado and tip into a bowl with lime juice and zest, season well. Mash together with a fork and put to the side. In a small bowl, add together the peanut butter and remaining olive oil. Put aside.
3.) Heat a frying pan to medium heat. Brush each tortilla on one side with the rest of the oil. Place the tortilla oil side down into the pan and spread over ¼ of the peanut butter, sweet potatoes and coriander, with a dash of chilli sauce. Add on top another tortilla, oiled side up. Press down with a heavy saucepan and cook for 2-3 mins until each side is perfectly crisp and warm in the middle. Repeat for the remaining tortillas. Serve with the crushed avocado and lime wedges and ENJOY!
All costs in this blog post have been calculated using the BBC’s Good Food pricing and shopping tool and are correct as at 26/05/17.