Check this video out for more information on ‘Come dine below the line’

If you’re interested in holding your own budget dinner party, sign up here and get your fundraising boots on! 

The challenge within this campaign as mentioned is that the recipe has to be below 33p a head.  The price allowance is dependent on the number of people. So, for example, if you were cooking for two, you’d have a budget of 66p, if you were cooking for 10, you’d have a budget of £3.30. This recipe was created with 4 people in mind – so my overall budget was £1:32. 

Initially I was left scratching my head, but a visit to Asda gave me a burst of inspiration. I found my muse within the dairy aisle, it didn’t have fanciest packaging but you should never judge a book by it’s cover;

The name almost sounds comical. ‘Greek style salad cheese’  is only 75p!  With that in mind I got to think about preparation methods and decided to bake it in with chilli to help this budget block of dairy reach it’s full potential.

You’ll need something to bake the chilli in for this recipe I used parchment paper as it was the only thing I had to hand – for this you could also use foil (I’m sure you have either knocking around the house, if not you could bake it in a casserole dish or a pan with a lid. 

Baked Chillli Feta Ingredients / Cost Breakdown

 1 block of Feta / Greek Style Salad Cheese – 75p divided by 4 = 18.75 per head 

1  chilli (of pack of 6)  45p divided by 6 = 7.5p  divided by 4 = 1.8 p per head

4 pita breads (from pack of 6) 49 divided by 6 = 8p per head 

Sprinkle of coriander from garden herbs  = 0p 

1 tsp oil (This on was annoying) 1tsp = 5 millilitres my olive oil is £0.35/100ml meaning £0.35 / 20  so 0.01p (Missed out as negligible and maths sucks)

 Overall my shoddy probably inaccurate calculations costed this around 28p per head (well below the 33p boundary, even if oil and herb cost were included) 

Baked Chilli Feta Instructions

1. Turn your oven up to 180c

2. Deseed and slice the chilli 

3. Drain the greek style salad cheese of water 

4. Cut some parchment paper or foil large enough that it covers the feta when folded 

5. Put 1tsp of olive oil on the feta package, put your sliced chillies on top- then scrunch up the sides and toss in the oven

6. Bake at 180c for 10 minutes

7. Turn oven up to 200c and uncover the feta package, bake for a further 10 mins until browned

8. Toast up some pitta breads.

9. Garnish the feta with some chopped up coriander.

10.Tear and share with friends! 

The post Baked Chilli Feta & Pittas – “Come Dine below the Line” recipe appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

These were my staple food during my second year of university, just one with a pita alongside wedges can be a healthy and filling meal. I’ve been 

Fun Fact: I was vegetarian for 2 years during my adolescence… 

Chickpea Patties

2014-10-15 07:54:39

Serves 4

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Chickpea Patties

1. 1 can Chickpeas - 400g
2. Breadcrumbs (1 food processed / broken up slice of toast)
3. Handful of coriander
4. 1 tsp cumin
5. 1 tsp chilli powder
6. Lemon juice
7. Panko
8. Egg

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Chickpea Patties Recipe

1.) First things first, cut a white onion in half. Slice half of the onion and dice the other half (This is important and essential for chickpea patties)

2.) Toast up some bread and then put it through a food processor / break it up with a fork. Congratulations – you just made breadcrumbs! 

3.) Drain your can of chickpeas

3.) Add your breadcrumbs, chickpeas, roughly a handful of coriander, 1 tsp lemon juice, 1 tsp cumin, 1 tsp chilli powder and an egg to the blender (If you’re vegan at this point you could add flax seeds as a binding agent)

4.) Scrape out the food processor into a mixing bowl, add your chopped onion and mold together with your hands.

5.) Roll the fledgeling chickpea patties into a ball. It totally looks like birdfeeder ball at the moment but it will get better, honest.  6.) Quarter the ball (with your knife) and then flatten these balls into patty shapes. Put the chickpea patties in the fridge for 10 minutes to firm up

7) Remove your chickpea patties from the fridge and then pull out your secret weapon… PANKO. This stuff is great, it will make sure your patties crisp up loads within the oil (It’s used for Katsu curries) If you do not have any panko, dust the chickpea patties with breadcrumbs.

8.) The patties can be prepared in a variety of ways at the point, you can either bake in the oven at 180C until brown, grill in a George foreman or fry with 1 tbsp sunflower oil until both sides are brown and crispy. 

9.) Plate up! I love them in wraps with sweet chilli and avocado. If that’s not your jam then you could serve these chickpea patties cut up in a salad, pita or even with a fried egg on top!

The post Chickpea Patties appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

Ciabatta isn’t essential any bread can be used – but it will make it more authentic. If you’re a savvy shopper you might be able to pick up a loaf in the reduced section of your local supermarket. I’d highly advocate real butter for this recipe, but artificial spreads can be used if you’re watching the calorie count of your food. This recipe is perfectly acceptable as part of a healthy diet. Wholemeal bread could be used to make it better.

This isn’t the healthiest of recipes. But it’s one that should be considered a treat. It’s perfect for Italian inspired dinner parties. Homemade garlic bread is incredibly easy and will add another level of indulgence to impress your company (Particularly if they do not cook!) As a suggestion this could be teamed with homemade pizza (Recipe )

Stale bread can be used within this recipe, since crustiness is not a factor. Homemade garlic bread can be a great way to use up a loaf that has been sitting around for a while.

Homemade garlic bread

2014-09-29 13:21:31

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. 5 tsp butter / margerine (the former is better but anything will do!)
2. 2tbsp sliced parsley
3. 4 minced cloves of garlic
4. 1 ciabatta

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Homemade Garlic Bread

1) Slice your ciabatta evenly. At this point turn your oven on if baking.

2) Mince your garlic, either by crushing the clove and then dicing it or use a conventional garlic crusher (Link to the one I own at the bottom of this page)

2) Add butter, crushed garlic gloves and the sliced parsley to a mixing bowl. Fold these ingredients together. Ensure that you mix thoroughly as you do not want to simply have chunks of garlic.

3) Spread slices of ciabatta with garlic and parsley infused butter 

4) Toast ciabatta under grill or bake at 220C for 5 minutes. Take care not to leave it under the grill too long if using stale bread.

5) Serve and wonder why you ever bothered with frozen garlic baguettes.

Equipment used for homemade garlic bread 

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Raspberry & Banana Ice Cream

2014-09-20 14:19:39

Serves 1

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 1 frozen banana
2. Handful frozen raspberries
3. You can add anything to the frozen banana to imitate ice cream flavours

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This recipe is fairly simple, I came across a couple of vegan food blogs that advocated this recipe since it’s dairy free and decided to add even more fruit.

Unfortunately it does require a lot of prep time (as long as the bananas take to freeze!)

1. Peel & chop your bananas

Chopped & peeled bananas

2. I like to lay them on parchment paper and then put them straight into the freezer.

2. Wait until bananas are frozen

3. Blend frozen banana chunks together with a handful of raspberries.

4. Scrape the mixture out of the blender & serve accordingly (Be sure not to tell your friends how simple it was to make!)

The post Raspberry and Banana imitation ‘Ice Cream’ appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

Spring onion scrambled eggs & avocado on toast.

2014-07-01 06:44:44

Serves 2

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 4 eggs
2. 1 avocado
3. 4 spring onions
4. 2 Tbsp chopped parsley
5. 2 Slices granary farmhouse
6. Olive Oil
7. Salt & pepper
8. Hot Sauce

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Add one tbsp of olive oil to a small pan and heat over a low/medium heat

Then trim your spring onions, slicing off the papery parts at the end and the bulb. Also use this time to finely cut your parsley

Then, add your spring onions to the pan and stir frequently, ideally you want to cook these just until they’re soft – heavy frying will ruin them.

Whilst the spring onions are getting soft, cut your avocado in half here’s a video on how to prepare an avocado for recipes:

Then, once you have cut your avocado in half – scoop out it’s innards and add into a bowl, at this stage I like to season the avocado mush liberally with salt & pepper

Then, crack your eggs into a cup and season / beat ‘em.

  At this point your spring onions will be soft and releasing an onion-y scent, so chuck your eggs into the pan  – at this point how many eggs you have in the pan will affect what heat you should use, I had 4 so I kept it to current medium setting.

Put 1/2 of your parsley in at this stage, save the rest for garnishing.

At this point, it’s probably a good idea to put your toast on for the optimum breakfast, so throw that on.

The secret to good scrambled eggs is to always keep them moving in the  pan and lower the heat towards the end of cooking them, it’s also worth turning the heat off when they still look undercooked as the residual heat within the pan will continue to cook them. 

Use your avocado mush as butter… NATURE’S BUTTER 

Then top with scrambled eggs

Finally – garnish with more black pepper, parsley and hot sauce. Then wonder why you don’t just throw this together every time you’re hungover.

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Sweet onion, feta & spinach frittata

2014-06-27 13:15:24

Serves 2

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. A red onion
2. A clove of garlic
3. Half a bag of spinach (though maybe a little more depending how much it wilts)
4. 6 eggs (though this depends on size of pan)
5. Half the contents of a 200g packet of feta
6. Half a teaspoon of brown (but can be white) sugar
7. Balsamic Vinegar
8. Salt and pepper
9. Vegetable Oil

By Molly Green

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Also, the amount of eggs used should be appropriate to the size of your pan – don’t try and use 6 eggs if the pan is the same size as your hand – it will be messy. Similarly, if your pan is huge, feel free to go nuts and use eight (OR MORE!!!!111!).

Before you start, make sure that the pan you are using is cast iron. Basically, you want a pan that doesn’t have plastic handle, as this will melt when you go to bake the Frittata – not a scent you need permeating your house if you are feeling fragile. Alternatively, if you only have a frying pan with a plastic handle, you can grill instead of baking it. If you do this, make sure that the plastic handle is sticking out of the open oven door, and that the top of the frittata does not burn.

Firstly,  preheat your oven to 180.Then dice your red onion & garlic.After that whisk up the eggs in a bowl and set them aside. Next, begin to fry the red onion. Whilst that’s frying, throw in the brown sugar and a splash of balsamic vinegar, and cook for 5-7 minutes over a lowish heat – this will make the onions go kind of sticky and sweet and will compliment the saltiness of the feta.

Add the chopped garlic and the spinach and let the leaves wilt down, then season with salt and pepper.

After this, pour in the eggs and sprinkle the crumbled feta on the top. Give the mixture a little stir so that the onion, spinach and feta are evenly dispersed, but not so much that it breaks up the feta chunks. Give it another dash of pepper on the top and cook on the hob until the edges look cooked and a little crispy, but the top and the middle are still runny.

Then, pop the pan in the preheated oven and bake for 10-20 minutes – if you are grilling your frittata, it will take a similar amount of time, but just be a little extra attentive as to ensure that the top doesn’t burn. Check it from time to time by piercing the top with a knife and making sure that the middle looks cooked through, and that the mixture doesn’t stick to the knife (just as you would do with a cake).

Once it is cooked through, remove it for the oven and leave to cool down for at least twenty minutes, then cut into slices. This test of willpower is crucial to the frittata’s formation. Cutting into it too early will mean that it may break apart and stick to both the bottom and sides of the pan, instead of being the desired perfectly formed slices which are easier to eat and don’t contain little pockets of MOLTEN FETA LAVA.

The post Easy Frittata Recipe (Sweet onion, spinach & feta) appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

A healthy alternative to takeaway pizza, guaranteed to get you out of an alcohol induced slump. Also not ‘too healthy’ – perfect to get rid of those hangover cravings.

Directions

 
Arrange all of your ingredients into one area, this is particularly important when hungover as your mental facilities will be sadly lacking.

Next cut the top and bottom of your aubergine, so you have a much more regular shape to work with. Cut the aubergine equally into pieces around 1/2 inch wide (Don’t make them too thin or they will go soggy)

From there, liberally salt your aubergine pieces and wrap in a clean dishcloth – this is too remove the moisture and improve the texture. Leave them for 30 minutes for the optimum amount of moisture to be removed.

Whilst waiting for the aubergines, dice some garlic. Then add the olive oil to a pan over a low heat (Do not brown the oil, just get it warm enough to add some flavour

Next add your passata and turn up the heat to reduce it to a less saucy consistency

Whilst waiting for the aubergine to dry up and the sauce to reduce, take this time to slice up your remaining ingredients and check nightclub Facebook pages for incriminating photographs.

Add the olives and mushrooms to the sauce to make it a little bit chunkier, how many you add is up to you and your consistency preferences.

Whilst you prepared the sauce, the salt will have worked it’s magic on the aubergines and they should have lost a lot of water – use the clean tea towel to blot off this water and rub off the salt.

Next, brush your aubergines with a mixture of olive oil and mixed herbs, then roast in the oven at 190° for 25 minutes (any longer and they will lose their shape)

Whilst they are roasting, you could use this time to power nap or neck a pint of water. Once the 30 mins has elapsed take the roasted aubergine out of the oven and put your shredded basil on top.

After adding your basil, add your tomato sauce (feel free to be very liberal with it, I was)

In our penultimate step, you will be required to add your shredded mozzarella – once again feel free to add as much as you want.

Finally, but the fully prepared stacks under the grill to melt/brown the cheese on top – some water may come out at this stage, but that’s completely normal (since we’re dealing with a very wet vegetable afterall) Once the cheese is browned remove from the oven and serve as you want – you can either share them with your house-mates or devour the whole stack, I’d recommend garnishing with a few torn basil leaves as well just so you can pretend you’re a celebrity chef.

I hope you enjoy your aubergine pizza stacks. Best of luck with the rest of your hangover.

The post Aubergine Pizza Stacks appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.