Some More Student Recipes

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We’ve got some more super tasty student recipes suitable for cooking newcomers and experts alike for today’s blog, enabling students to eat healthy for less.

Today’s menu comes courtesy of BBC’s Good Food collection and features a delicious mushroom and spinach lasagne, some scrumptious refried bean quesadillas, and a cheap yet delectable turkey chilli jacket potato.

Enjoy!

Quick Mushroom & Spinach Lasagne

Ingredients

1 tbsp olive oil

1 garlic clove, crushed

250g pack mushrooms, sliced

1 tsp thyme leaves, chopped

200g bag spinach

300g tub light soft cheese

4 tbsp grated parmesan

6 fresh lasagne sheets

 

Directions

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  2. Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

 

Refried Bean Quesadillas

Ingredients

1 tbsp sunflower oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tsp cumin seeds

400g can pinto or kidney beans, rinsed and drained

2 tsp smoked paprika

8 flour tortillas

100g cheddar or Gruyère, coarsely grated

handful coriander leaves

200g tub fresh tomato salsa, plus extra to serve

soured cream, to serve

 

Directions

  1. Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
  2. Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

 

Turkey Chilli Jacket Potatoes

Ingredients

4 large baking potatoes

1 tbsp olive oil

onion, chopped

1 garlic clove, crushed

300g turkey mince

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp cider vinegar

1 tbsp soft light brown sugar

350ml passata

reduced-fat Red Leicester, grated, to serve

spring onions, chopped, to serve

 

Directions

  1. Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.
  2. Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
  3. Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions.

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Posts from the Harvey Norman blog team.

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