Students don`t always have time to cook for themselves, but there are a lot of dishes, which are easy and quickly to cook. Moreover, you don`t have to spend a lot of money on the ingredients. We decided to write the list of the most delicious and cheap student dishes.
- Quick tomato soup with cheesy garlic dippers
- 1 tbsp caster sugar
- Dash each Worcestershire and Tabasco sauce
- 400g can cherry tomatoes
- Few torn basil leaves
- 2 tbsp mascarpone
- 100 ml vegetable stock
- 125g ball mozzarella cheese, shredded
- 1 garlic clove, halved
- 1 medium ciabatta roll, halved
Put the stock, tomatoes, sugar and sauces into a medium pan. Add some pepper and salt. Bring to a simmer and cook for 5-10 minutes. Keep your pan warm while you make the dippers. Stir in the mascarpone and blend to the smooth soup.
Toast the ciabatta on the grill until it is golden. Rub with season and garlic. Then, top with cheese and drill until it is golden and melted. Serve with the tomato soup and sprinkle with the basil.
Sausage ragu and spinach pasta bake
- 1 tbsp oregano, chopped
- 680 jar passata with garlic and herbs
- 6 good-quality pork sausages, skinned
- 1 egg, beaten, to glaze
- 100g Parmesan, grated
- 500g pack pasta shapes
- 2x350 tubs ready-made cheese sauce
- 400g pack spinach
- Freshly grated nutmeg
Brown the sausages in a large frying pan, breaking up the meat. Stir in the passata and simmer for 10 minutes. Add the season and add the oregano. Cook the pasta for two minutes, drain and cool under cold water. Pour the boiling water over the spinach in the colander to wilt. Then, squeeze out all the water. Mix the cheese sauce with the pasta.
Mix the spinach, the meat sauce, the Parmesan, some nutmeg, the cheesy pasta, the seasoning, then wrap it and freeze. Defrost for about 8 hours. Bake for 40-45 minutes, until the dish is golden.
Baked mushrooms with ricotta and pesto
- 2 tbsp green pesto
- 16 medium chestnut mushroom
- 5 tbsp extra-virgin olive oil
- 250g tub ricotta
- 2 garlic clove, finely chopped
- 1 rounded tbsp pesto
- 25g freshly grated Parmesan
- 2 tbsp chopped fresh parsley, preferably flat leaf, to serve
Take the mushrooms in one layer and brush them with 1 tbsp of the oil. Then, put them in the dish, rounded cap side down. Mix the garlic, ricotta and pesto and spoon into the mushrooms. Sprinkle over the Parmesan.
Preheat the oven to 200C/gas 6/ fan 180C. Bake for about 20 minutes. Blob a little pesto on the top of each mushroom and then, scatter with the parsley. Serve this dish hot.
Quick sausage Bolognese
- 250g pack mushroom, sliced
- 1 tsp fennel seed
- 6 good-quality sausage, skins removed
- Shaved or grated Parmesan, to serve
- 300g penne
- 660g jar tomato pasta sauce
- 150 ml red wine
Crumble the sausage and fennel seed and fry, without adding any oil. Stir well to break up the meat. Add the mushrooms and fry until they begin to soften. Stir it in the wine and then, add the tomato sauce. Heat through until bubbling.
Boil the penne, drain it, and tip into the sauce. Finish your dish with a little Parmesan.
Very simple Margherita pizza
- Small bunch basil, half chopped, half left whole
- 125 ml warm water
- Side salad, to serve
- 100g mozzarella, half chopped, half grated
- 85 ml passata
- Olive oil
- 2 tbsp grated Parmesan
- 7g packet easy-blend dried yeast
- 200g plain flour
- 1 tsp sugar
Mix the yeast, the flour, 1/4 tsp salt and the sugar in the bowl. Stir in the water and knead until smooth. Heat oven to 240C/220C fan/gas 9. Oil a 20x24 cm baking try and press the mixture into it. Spread the seasoned passata over the dough, sprinkle with the Parmesan, the mozzarella, and the chopped basil. Bake for 15-20 minutes. Serve with a side salad.