Posts Tagged ‘Student food’

In celebration of British Sausage Week…

Thursday, November 3rd, 2011

It’s British Sausage Week and we thought we should acknowledge this, since we’re all about food, cooking – and students, of course! Who doesn’t like a good old sausage – they’re cheap, versatile and tasty, and CAN be healthy, believe it or not! Great student food.

Pam, our Web & Social Media Guru, is wheat-intolerant and unfortunately can’t eat average sausages since they have wheat in…BUT she has recently discovered ones out there she can eat – hooray! To go a step further, she’s mastered the ultimate (‘normal’-tasting wheat-free) Toad in the Hole – basically sausages surrounded by a nice, crisp light batter.

She’d like to share it so here’s her recipe!

Guest Blog: Life as a Gluten-Free Student

Saturday, October 29th, 2011

Thanks to the power of Twitter, the lovely Saara Aziz came across and was so impressed, has written us a special Guest Blog post! Having been student herself, she understands the challenges of cooking at eating when you’re at uni – but even more so when she discovered she had to follow a gluten-free diet. There will probably some of you out there who are probably in the same situation – let her experiences and words inspire you!

‘When you tell someone you’re wheat/gluten intolerant or you have coeliac disease, you’re usually met with a blank stare. That is, until you tell them about the stuff you can’t eat such as pizza, pasta, McDonalds and beer, then that person literally embraces you in a huge sympathetic hug.

Life for those with either wheat/gluten intolerances or coeliac disease can be quite challenging, but living life as a student whilst suffering from these can be very, very difficult. Not only are you having to balance an active social life alongside your studies, you’re also trying to live independently, be more money conscious and learn to eat/cook the right foods.

Surviving the cold weather – the Xing way

Thursday, October 27th, 2011

Simon Long, co-founder of Xing, wrote us a Guest Blog about student food perfect for the colder weather. As someone who runs a business working with students (Xing is all about student-run smoothie bars and enterprise days in schools and colleges), he’s in a good position to share his advice, and offer a cheeky recipe too!

The new uni term unfortunately signals the end of summer. But the cold days and darker nights are the perfect opportunity to make some really simple but impressive grub for you and your housemates – if you want to score some brownie points!

Firstly, you’ll need a slow cooker. You can pick one up from Argos for about £30. It’s a big-ish one-off cost but you’ll save lots of money on ingredients. When you slow cook for hours you can use much cheaper cuts of meat such as shin of beef in this case, which would ordinarily be too tough to use. The result is a hot and hearty stew with rich deep flavours and perfectly tender meat. You don’t even have to stand over the stove whilst the magic happens.

Try this recipe…

Eats and Treats from Rubelle

Tuesday, October 18th, 2011

Rubelle is an influential young food blogger who writes about ‘Wheat and Gluten-free Eats and Treats’. Our Web and Social Media Guru Pam is wheat-intolerant (gutted!) and is rather keen on baking and cooking – and gets excited about wheat-free things! So she thought, since it’s Baking Week, Rubelle would be a great person to contribute to the blog for you students – whether you eat free or not!

Here’s Rubelle’s posts from her blog – just for us! :) (Oh, and we’re mentioned as one of her ‘Loves’ – thank you!)

Studentcooking and Baking Week
Recipe: Peanut butter cookies
Recipe: Use-It-Up Vegetable Chilli
Recipe: …with Tortillas/Flatbreads

Happy (wheat-free) baking!

Follow Rubelle on Twitter @RubellesMoon

Use up those oats for Baking Week!

Tuesday, October 18th, 2011

Say hello to Lisa, owner of the fabulous Curiositea Shop – she makes amazing cupcakes and cakes for a living! Since it’s Baking Week, we asked her for a tasty student-friendly baking recipe just for you! Here’s what she cooked up…

This recipe is from the New Students’ Veggie Cookbook which was given to me, ironically, after I graduated in 2002! Here’s a link to it on Amazon.

And here’s the recipe!


• 75g Soft Margarine
• 100g Light Brown Sugar
• 1 tbsp Golden Syrup or Honey
• 1 Large Ripe Banana, mashed
• 50g Sultanas or raisins
• 275g Porridge oats

1. Put the margarine, sugar, and syrup in a bowl and beat with a wooden spoon until smooth and fluffy.
2. Stir in the remaining ingredients and press into a greased 7″ x 11″ baking tin.
3. Bake in a preheated oven at 180*C/Gas Mark 4 for about 30 minutes or until golden brown
4. Leave to cool for 10 minutes then mark into fingers with the back of a knife. Leave until completely cold before cutting up. Store in an airtight tin.

Quick tip:
This is quite a forgiving recipe, and I often swap the sultanas for dried cranberries or currents, and you can make up the 275g porridge oats by supplementing some of the weight with other ingredients for example; a handful of sunflower seeds, the ends of packets of other cereals, crumbled Weetabix.


Laura’s Fish & Couscous In a Bag Recipe

Sunday, October 2nd, 2011

This is probably one of the easiest recipes ever! A super healthy, super fast and super simple lunch – all done and cooked in a bag! Our presenter Laura (from the University of Leicester) shows you how in this video, and here’s her recipe.


Serves: 1
Prep time: 10 mins
Cooking time: 25 mins

• 1 lemon, grated
• 100g couscous
• 25g pine nuts
• 1 small courgette, thinly sliced
• Dried herbs
• 150ml vegetable stock
• 1 haddock, or other white fish fillet

1) Preheat the oven to 180C. Fold a large sheet of tin foil in half and tightly fold one side to seal. Mix the couscous, pine nuts, courgette, lemon zest and herbs together – season well.
2) Tip it all into the open ‘bag’. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
3) Lay the haddock on top of the couscous, top with the lemon slices, the carefully pour over the lemony stock. Fold the remaining open sides of foil tightly.
4) Bake for 20-25 mins, depending on how thick your fish is, unit the fish is cooked and the couscous is fluffy. Easy peasy!

When it comes round to dinner time, Laura also has the perfect dish for you and your hungry housemates: Italian Tuna Pasta Bake!

Laura’s Italian Tuna Pasta Bake Recipe

Saturday, October 1st, 2011

A taste of Italy but under a fiver – perfecto! University of Leicester student Laura cooked this for her hungry housemates (who loved her for it!) in this video. Since it went down so well, here’s the recipe so you can give it a go and feed your housemates too!


Serves: 4-6
Prep time: 10 mins
Cooking time: 35 mins

• 300g dried penne pasta
• 2 cans of ratatouille
• 2 x 185g cans of tuna in spring water
• 125g Italian light mozzarella ball, sliced
• Handful of fresh basil leaves
• Herbs, salt and pepper

1) Preheat oven to 190C. Cook the dried pasta as the packet instructions say (usually cook in a pan of boiling water for 12-15 mins). Drain and pour into a large ovenproof dish.
2) Spoon over half the ratatouille and tuna and mix thoroughly with the cooked pasta. Add the remaining ratatouille and tuna and stir in gently. Arrange the mozzarella slices on top.
3) Bake in the oven for 25 mins until bubbling and the cheese is golden.
4) Garnish with the basil leaves and serve immediately – dish it out!

Thinking about your first meal of the next day already? Why not give this Posh Breakfast recipe a go?

Veggie chilli for two!

Monday, August 22nd, 2011


  • Pack of veggie mince (Quorn)
  • 3 onions, sliced
  • 1 tbsp chilli powder
  • 1 red or green chilli, chopped
  • 2 tbsp oil
  • 1 lime, zested and juiced
  • Handful of fresh coriander
  • 3 tomatoes, chopped
  • 2 peppers, sliced
  • 5 mushrooms, sliced
  • 3 garlic cloves, crushed
  • 1 can kidney beans
  • 1 small bar chocolate (yes, really!)
  • Pinch curry powder
  • Cooked rice, to serve!

Serves: 2


  1. Head the oil in a large pan, then add the onions, peppers, garlic and chillies. Stir thoroughly, then add the chilli powder, curry powder and chillies.
  2. When the onions are golden, add the mushrooms and cook for a further few minutes.
  3. Add the mince, tomatoes, kidney beans, a cup of water, lime zest and juice, broken up chocolate and chopped coriander.  Simmer for 20 mins.
  4. Serve with rice and enjoy!

Grumpy old Gastro

Friday, August 28th, 2009

I’ve got to state initially, I am not a food snob. I will eat anything, anywhere, whether its  fried calves brains eaten in the dank streets of Bruges, “Pattie Buttie” (colloquial Hull term for “hand raised potato and sage cake, infused with wild sage, lightly floured in local artisan flour and gently fried in a home made organic batter”) eaten in the equally dank and violent streets of my home port or pigs trotters, ill eat it. No bones about it mate, “what’s that, deep fried custard? Yeah slap it on” (true story). Everything and Anything.

Anthony Bourdain said the body isn’t a temple, but an amusement park…if my body was an amusement park it would certainly be one of those provincial death trap hell holes on my native east coast…Pleasure Island? …Food wise its had everything.  The worst things though (and I’ve had some shockers) are pasta dishes, chilis and stir fry’s I’ve had at my mates houses while at uni. What is it with students and dried herbs! All these dishes have been destroyed by the inclusion of these flaky portents of doom, come on kids, it’s like adding sawdust to your dishes.

Its a pretty common to see in most student kitchens vast armies of faded little  jars, hand me downs from parents and friends, their contents long since void of flavor and character, they are detritus, redundant…yet people still use them.  At least buy some new jars, actually, no don’t bother, pay seventy or ninety pence and buy some FRESH herbs.

Newsflash! They taste amazing, they are cheap, they look amazing, a handful of chopped flat leaf parsley, a sprig of thyme or a few mint leaves will transform your dish into something pretty special.