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Looking for some cheap and easy dinner meals? Here’s our top 10 -

10 . Beans on Toast

beans-on-toast

Step 1: You will need

Baked beand, Bread (Toasted), Butter, Cheese (Optional)

Step 2: Baked beans

Pour half a can of baked beans into a small saucepan.

Step 3: Heat

Gently heat the beans over a low heat for 4 minutes, stirring occasionally. Don’t let the beans come to the boil.

Step 4: Toast

While the beans are heating toast the bread and spread butter over them.

Step 5: Serve

Once the beans have been heated through, pour them over the buttered toast. You may want to sprinkle the grated cheese over the beans to add extra flavour.

9 . Ham and Cheese Omelette

What you’ll need -

2 eggs
50 ml milk
1 slice ham
1/2 stalk green onion
5 ml margarine
50 ml cheddar cheese
1 teaspoon salt
1 teaspoon pepper

Step 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. Beat well.
Step 4 - Heat skillet on medium and melt margarine.
Step 5 - Pour egg mixture into skillet. As the omelette begins to set, lift up edges with 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 over it.
Step 7 – Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top.
Step  8 – Slide omelette onto the plate and cut into portions.

8 . Easy Bacon Soup

  • A sweed
  • Carrot
  • Parsnip
  • Onion
  • 1 cup red lentils
  • 400g (ish) unsmoked bacon (bacon bits is good for this but if you cant get them just cut it up)
  • White pepper and salt to season

How to make Easy Bacon Soup

Step 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 simmer until everything has softened and then mash everything up. If you are not using a slow cooker putting in an oven at a low heat may be a good idea. You could also roast the vegetable first as well.
Step 3 – Season to taste with salt and pepper

7 . Cheesy Jacket potato

cheesy-jacket-potato

  • 4 large baking potatoes, scrubbed
  • 55g unsalted butter
  • 125ml sour cream
  • 50g shredded extra-sharp cheddar cheese, divided
  • Salt and freshly ground black pepper

Step 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 bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 200C/Gas Mark 6.

Step 3 – Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 35g of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.

Step 4 – Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

6 . Mushroom risotto

Ingredients you might need -

  • 1 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 225g/8oz chestnut mushrooms, sliced
  • 350g/12oz arborio rice
  • 150ml/¼ pint dry white wine
  • 1.2 litres/2 pints hot vegetable stock
  • 2 tbsp chopped fresh parsley
  • 25g/1oz butter
  • Salt and freshly ground black pepper
  • Freshly grated parmesan, to serve

Step 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 over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for 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, until the 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 the liquid has been absorbed and the rice is plump and tender.
Step 3 - Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.

5 . Toad in the hole

You’ll need -

  • 8 pork sausages
  • 1 tablespoon vegetable oil
  • 225g (8 oz) plain flour
  • 4 eggs
  • 250ml (8 fl oz) milk
  • salt 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 sausages over 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 the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
Step 4 – Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don’t worry if the underside seems slightly soft, as this is normal.

4 . Boiled egg

3 . Home-made Burgers

homemade-burgers

Ingredients -

  • 500g mince
  • One small onion
  • One egg
  • 2 tsp hp sauce
  • 2 tsp mustard
  • 1 tsp mixed herbs
  • 4 bread-buns
  • Any salad or cheese you fancy, depends on your taste
  • Tomato ketchup

Step 1 - Finely chop the onion, then put the mince into a large mixing-bowl and mix in 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 4 circular blobs (try and compress these tightly as you don’t want the burgers falling appart 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 more mins
Step 4 - Check the burgers are cooked to the middle by cutting into one and see if it is 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 or cheese you have, finished with a large dollop of tomato ketchup ;)

2 . Chicken Fajitas

You’ll need -

  • 2 boneless chicken breasts
  • 2 limes
  • 2 tsp dried oregano
  • 1 tsp cinnamon powder
  • 2 onions
  • 1 red pepper
  • 1 orange pepper
  • 1 green pepper
  • Parsley for garnishing
  • Salt and pepper
  • 1/2 caster sugar
  • 1/2 tsp cayene pepper
  • 3 vegetable oil

Step 1: You will need

See top right.

Step 2: Chop the vegetables

De-seed the 3 different coloured peppers. Thinly slice them and the onions and put them aside on a plate.

Step 3: Prepare the chicken

Slice the chicken breasts into thin strips, about 3cm long.

Step 4: Make the marinade

Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix together well.

Step 5: Marinate the chicken

Add the chicken strips and mix until all the pieces are coated. Set aside to marinate for at least 30 minutes – however, the longer you can leave it, the more the juices will soak in.

Step 6: Cook the chicken

Heat the oil in the pan or griddle over a high temperature until smoking hot. Add the chicken and the marinade and cook until tender. This will take approximately 4-5 minutes.

1 . Spaghetti Bolognese

  • 30ml olive oil
  • 400g Beef mince
  • 200ml beef stock
  • 150ml Red wine
  • 1 large Onion, finely chopped
  • 400g Chopped tomatoes
  • 1 bay leaf
  • Salt
  • Ground Black Pepper
  • Spaghetti

 

Heat the olive oil in a large saucepan over a medium heat for 1 minute. Add the Everyday Value onions with a little salt and sweat them for 5 minutes, stirring occasionally.

Increase the heat and add the  Everyday Value mince, browning well and stirring to break 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 minutes uncovered until the sauce has thickened, making sure to stir occasionally.

Once the sauce is ready, adjust the seasoning and keep warm. Cook the Everyday Value spaghetti in a large saucepan of boiling salted water according to packet instructions until ‘al dente’; usually 8-10 minutes. Drain and toss well with the sauce.

Cheap Student Meals

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