Top 10 Cheapest Meals for Students to Fill Your Stomach - Studentsalike student blog - student guide _ student advice _ student health _ student deals
Articles from StudentsAlike - StudentBlog | Student Guide | Student Advice |Student Health | Student DealsTop 10 Cheapest Meals for Students to Fill YourStomach2013-05-06 08:05:55 SurmingaStudent BlogLooking for some cheap and easy dinner meals? Here’s our top 10 -10 . Beans on ToastStep 1: You will needBaked beand, Bread (Toasted), Butter, Cheese (Optional)Step 2: Baked beans
Pour half a can of baked beans into a small saucepan.Step 3: HeatGently heat the beans over a low heat for 4 minutes, stirring occasionally. Don’t letthe beans come to the boil.Step 4: ToastWhile the beans are heating toast the bread and spread butter over them.Step 5: ServeOnce the beans have been heated through, pour them over the buttered toast. Youmay want to sprinkle the grated cheese over the beans to add extra flavour.9 . Ham and Cheese OmeletteWhat you’ll need -2 eggs50 ml milk1 slice ham1/2 stalk green onion5 ml margarine50 ml cheddar cheese1 teaspoon salt1 teaspoon pepperStep 1 – Wash and chop green onion.Step 2 - Wash and slice ham.Step 3 - In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beatwell.Step 4 - Heat skillet on medium and melt margarine.Step 5 - Pour egg mixture into skillet. As the omelette begins to set, lift up edgeswith egg flipper so uncooked portion of egg can flow under the cooked portion.Step 6 - When eggs are set but the top is still moist, sprinkle ¾ of the cheese overit.Step 7 – Fold one edge of the omelette over the cheese, then sprinkle the remainingcheese over the top.Step 8 – Slide omelette onto the plate and cut into portions.8 . Easy Bacon SoupA sweedCarrotParsnip
Onion1 cup red lentils400g (ish) unsmoked bacon (bacon bits is good for this but if you cant getthem just cut it up)White pepper and salt to seasonHow to make Easy Bacon SoupStep 1 – Peel and chop up all the vegetables and put in pan/slow cooker.Step 2 – Add bacon bits and enough water to cover the vegetables leave to simmeruntil everything has softened and then mash everything up. If you are not using aslow cooker putting in an oven at a low heat may be a good idea. You could alsoroast the vegetable first as well.Step 3 – Season to taste with salt and pepper7 . Cheesy Jacket potato4 large baking potatoes, scrubbed55g unsalted butter125ml sour cream50g shredded extra-sharp cheddar cheese, dividedSalt and freshly ground black pepperStep 1 – Preheat the oven to 220C/Gas Mark 7.Step 2 – Set the potatoes directly on the rack in the centre of the oven and bakeuntil easily pierced with a fork, about 1 hour. Remove from the oven and turn theheat down to 200C/Gas Mark 6.
Step 3 – Cut a slit in the top of the potatoes and carefully scoop out the flesh into abowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sourcream, and 35g of the cheese, and salt and pepper to taste. Refill the shells with thepotato mixture mounding it slightly.Step 4 – Set the potatoes on a baking sheet, and bake until heated through, about15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted,about 5 minutes. Serve immediately.6 . Mushroom risottoIngredients you might need -1 tbsp dried porcini mushrooms2 tbsp olive oil1 onion, chopped2 garlic cloves, finely chopped225g/8oz chestnut mushrooms, sliced350g/12oz arborio rice150ml/¼ pint dry white wine1.2 litres/2 pints hot vegetable stock2 tbsp chopped fresh parsley25g/1oz butterSalt and freshly ground black pepperFreshly grated parmesan, to serveStep 1 - Soak the porcini mushrooms in hot water for 10 minutes, then drain well.Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry overa gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fryfor a further 2-3 minutes, until browned.Step 2 - Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, untilthe liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again,until the liquid has been absorbed. Continue adding the stock in this way, until all theliquid has been absorbed and the rice is plump and tender.Step 3 - Roughly chop the soaked porcini mushrooms and stir into the risotto, alongwith the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.5 . Toad in the holeYou’ll need -8 pork sausages1 tablespoon vegetable oil225g (8 oz) plain flour4 eggs250ml (8 fl oz) milksalt and pepper to taste
Step 1 - Preheat the oven to 200 degrees C /gas mark 6.Step 2 - Pour the oil into the bottom of a baking dish, and arrange the sausagesover it in a single layer. Bake for 10 minutes in the preheated oven.Step 3 - Meanwhile, in a medium bowl, whisk together the flour, eggs and half of themilk until smooth. Gradually mix in the rest of the milk until a smooth batter isachieved. Season with salt and pepper.Step 4 – Remove the sausages from the oven, and ladle the batter over them untilthe sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or untilthe centre is risen and browned. Don’t worry if the underside seems slightly soft, asthis is normal.4 . Boiled egg3 . Home-made BurgersIngredients -500g minceOne small onionOne egg2 tsp hp sauce2 tsp mustard1 tsp mixed herbs
4 bread-bunsAny salad or cheese you fancy, depends on your tasteTomato ketchupStep 1 - Finely chop the onion, then put the mince into a large mixing-bowl and mixin the onion, and raw egg. Next add the hp sauce, mustard and herbs.Step 2 - Pre-heat the grill for 5 mins. When heated, shape the burger mixture into 4circular blobs (try and compress these tightly as you don’t want the burgers fallingappart in the oven) and place on the rack under the grill near the top of the oven.Step 3 - Grill for 3 mins on this side, then turn the burgers over and cook for 2 moreminsStep 4 - Check the burgers are cooked to the middle by cutting into one and see if itis still pink. If it is then grill for another min or so until it looks ready.Step 5 - Cut bread-buns in half, place burger in middle and add what ever salad orcheese you have, finished with a large dollop of tomato ketchup2 . Chicken FajitasYou’ll need -2 boneless chicken breasts2 limes2 tsp dried oregano1 tsp cinnamon powder2 onions1 red pepper1 orange pepper1 green pepperParsley for garnishingSalt and pepper1/2 caster sugar1/2 tsp cayene pepper3 vegetable oilStep 1: You will needSee top right.Step 2: Chop the vegetablesDe-seed the 3 different coloured peppers. Thinly slice them and the onions and putthem aside on a plate.Step 3: Prepare the chickenSlice the chicken breasts into thin strips, about 3cm long.
Step 4: Make the marinadeGrate the rind of one of the limes into a bowl then squeeze the juice from both. Intothis, add the caster sugar, oregano, cayenne, cinnamon and season with salt andpepper. Mix together well.Step 5: Marinate the chickenAdd the chicken strips and mix until all the pieces are coated. Set aside to marinatefor at least 30 minutes – however, the longer you can leave it, the more the juiceswill soak in.Step 6: Cook the chickenHeat the oil in the pan or griddle over a high temperature until smoking hot. Add thechicken and the marinade and cook until tender. This will take approximately 4-5minutes.1 . Spaghetti Bolognese30ml olive oil400g Beef mince200ml beef stock150ml Red wine1 large Onion, finely chopped400g Chopped tomatoes1 bay leafSaltGround Black PepperSpaghettiHeat the olive oil in a large saucepan over a medium heat for 1 minute. Add theEveryday Value onions with a little salt and sweat them for 5 minutes, stirringoccasionally.Increase the heat and add the Everyday Value mince, browning well and stirring tobreak the meat up. Once browned, stir in the chopped Everyday Value tomatoes,then the Everyday Value stock and Everyday Value red wine and bring to the boil.The sauce will look quite thin at this point but it will thicken as it reduces.Reduce the heat to a simmer and add the bay leaf. Cook for 45-50 minutesuncovered until the sauce has thickened, making sure to stir occasionally.Once the sauce is ready, adjust the seasoning and keep warm. Cook the EverydayValue spaghetti in a large saucepan of boiling salted water according to packetinstructions until ‘al dente’; usually 8-10 minutes. Drain and toss well with the sauce.