8 super easy back to school recipes for students

You don't have to survive on a diet of toast and pot noodles...
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Amy Harris6 September 2016

University terms are about to start, which means students are heading to halls and flats for more studying - and partying. It's important to remember that it is possible to cook properly during your university years, in stead of relying on take-away pizzas and tins of baked beans.

Here are eight super easy recipes from Olive Magazine to try - we're sure your flatmates will be more than impressed.

1. Baked sweet potato with smoky beans

Ingredients (serves 2)

sweet potatoes 2 large

onion 1 small, finely chopped

olive oil

red wine vinegar 2 tsp

smoked paprika ½ tsp, plus a pinch

chopped tomatoes 200g tin

mixed beans in water 400g tin, drained and rinsed

soured cream 2 tbsp

Method

Cook the sweet potatoes in a 200C/fan 180C/gas 6 oven for 45 minutes – 1 hour until tender (or microwave them for speed)

Cook the onions in 1 tbsp of olive oil until soft, then stir in the vinegar, paprika and tomatoes and simmer until thickened. Add the beans, simmer for 5 minutes. Season.

Split the potatoes, mash the insides, then divide the beans between them. Add some soured cream and a pinch more of paprika.

2. Quick pork and bean tacos

Olive Magazine

Ingredients (serves 4)

groundnut oil

pork tenderloin fillet 1, approx 400g, cut into strips and seasoned

red onion 1 large, halved and sliced, plus some chopped to serve

chipotle paste 2 tbsp

black beans or borlotti beans 400g tin

chopped tomatoes 400g tin

coriander1/2 a small bunch, chopped

taco shells 8

shredded lettuce to serve

soured cream to serve

grated cheddar to serve

Method

Heat a tbsp of oil in a large non-stick frying pan. Add the pork and cook on a high heat until browned then scoop out. Add most of the onion to the pan (keep a little back for garnish) then cook until softened. Add the chipotle paste, beans and tomatoes. Bring to a boil then simmer on high for 10 minutes. Add back the pork and simmer for 5 minutes until piping hot. Add most of the coriander.

Warm the tacos then stuff with lettuce, the pork mix and top with soured cream, cheese and a sprinkling of extra chopped red onion and coriander.

3. Meat v Veg Pathwork Pizza

Olive Magazine

Ingredients (serves 2)

pizza base mix or ciabatta bread mix 250g

olive oil

garlic 1 clove, crushed

chopped tomatoes 200g tin

basil a small handful of leaves

mozzarella 1 ball, thinly sliced

Toppings

pepperoni, jalepeños, black olives, capers, roasted red peppers

Method

Make up the dough following the instructions on the pack.

Heat 1 tbsp olive oil in a small pan, then cook the garlic gently for a couple of minutes. Add the tomatoes, and simmer for 10-15 minutes until really thick. Stir in the basil and season.

Heat the oven to 200C/fan 180C/gas 6. Roll out the dough into a rectangle 30-35cm long, to fit a baking sheet.

Trim a thin strip from a long side and 3 thin strips from a short side, and roll these into ropes of equal width.

Make a grid by laying the long strip down the centre of the dough and the short strips across, so you end up with 8 squares. (You may need to stretch the dough and press it onto the base to keep it in place.)

Spread each square with some sauce, top with the mozzarella, then arrange pepperoni and jalepeños on alternate squares, and olives, capers and peppers on the rest.

Bake for 20-25 minutes, then cut into squares to serve.

4. Quick courgette lasagne

Olive Magazine

Ingredients (serves 2)

olive oil

courgettes 2 large, grated

garlic 1 clove, crushed

chilli flakes a pinch

ricotta 1/2 250g tub

parmesan (or veggie alternative) 3 tbsp, grated

tomato pasta sauce 300ml jar

fresh lasagne 6 sheets

Method

Heat the oven to 190c/fan170c/gas5. Heat 1 tbsp olive oil in a pan. cook the courgette, garlic and chilli until soft. add the ricotta and 2 tbsp of parmesan, season and mix well. Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. repeat twice, ending with lasagne.

Spoon over the last 1/4 of tomato sauce and sprinkle over the parmesan. Bake for 20-30 minutes until bubbling.

5 .Baked tortellini with spinach and chilli

Olive Magazine

Ingredients (serves 2)

Cooking time: 40 minutes

garlic 1 clove, sliced

olive oil

chopped tomatoes 400g tin

chilli flakes a pinch (optional)

tortellini with a vegetarian filling 1 pack, about 250g

spinach 200g

mozzarella1/2 a small ball, sliced

Method

Cook the garlic in 1 tbsp olive oil for a couple of minutes, then tip in the tomatoes, add a splash of water and the chilli if using. Simmer for 10 minutes until thickened. Season.

Cook the tortellini until just done, then drain well. Wilt the spinach in a microwave or hot pan then squeeze out any excess water.

Heat the oven to 200C/fan 180C/gas 6. Put the spinach in the bottom of a small ovenproof baking dish.Add the tortellini then spoon over the tomato sauce. Finish with the mozzarella and bake for 20 minutes, or until bubbling.

6. Sticky pork and mangetout stir fry

Olive Magazine

Ingredients (serves 2)

dried egg noodles 100g

pork escalopes 300g, cut into strips

cornflour 1 tsp

oil for frying

spring onions 4, shredded

mangetout 100g, halved lengthways

lemon 1, juiced

honey 1 tbsp

soy sauce 2 tbsp

Asian chilli sauce 2 tbsp

Method

Cook the noodles and drain well. Toss the pork with the cornflour and some seasoning. Heat 1 tbsp oil in a wok or large non-stick frying pan and stir-fry the pork for 2 minutes then scoop the pork out. Add the veg to the pan, keeping back some of the spring onions, and toss for a couple of minutes.

Add back the pork and the lemon, honey, soy and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce. Toss with the noodles until heated through and sprinkle over the remaining spring onions to serve.

7. Chilli, cheese and garlic mushroom omelette

Olive Magazine

Ingredients (serves 1)

butter

chestnut mushrooms 150g, sliced

spring onions 2, chopped

red chilli 1, finely chopped

garlic 1 clove, crushed

eggs 3, beaten

cheddar 50g, grated

rocket a handful

Method

Heat a knob of butter in a frying pan and cook the mushrooms until soft, golden and most of their liquid has evaporated. Add the spring onion, chilli and garlic and cook gently for another 3-4 minutes. Season, then tip onto a plate and cover to keep warm.

Wipe the pan and heat a knob of butter. Season the eggs and pour in. Cook gently, drawing in the sides of the omelette, letting the uncooked egg run into the gaps. When the omelette is almost set, sprinkle over the cheese then spoon over the mushroom mix.

Leave for a couple of minutes until the cheese starts to melt then add the rocket and flip over one half. Slide onto a plate.

8. Bourbon biscuit brownies

Olive Magazine

Ingredients (makes 16)

bourbon biscuits 15

butter 100g, chopped

dark chocolate 200g, chopped

eggs 4

golden caster sugar 250g

plain flour 100g

baking powder 1 tsp

cocoa 30g

Method

Heat the oven to 180C/fan 160C/gas 4. Line a 20x30cm rectangular brownie tin with baking parchment. Keep 5 of the biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Carefully cut into nice pieces for the top.Roughly chop the rest of the biscuits into chunky bits.

Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out.

Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa. Fold this in then stir in the chopped bourbon biscuit pieces. Spoon into the tin and smooth down.

Scatter over the reserved biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.

Recipes from Olive Magazine

Olive Magazine

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