Oaty Cookies!

 Ingredients

• - Honey
• - Butter
• - (Porridge/rolled) Oats

 Method

- Preheat your oven (at about 200 degrees)

- Dump some butter in a dish with the honey and the oats. (about one cup of honey and butter for every two cups of oats)

- Roll the oaty-honey-butter mix into balls and put them on a greased baking tray.

- Cook for about ten minutes

Source: studentrecipes.com

Healthy Oaty Tomatos

 Ingredients

• 1 big tomato
• 1 teaspoon wholegrain mustard
• 2 tablespoons of Philadelphia Light
• Some jumbo porridge oats
• Worcestershire sauce
• 1 toasted wholemeal muffin

 Method

1) Put the oven on ar 200 degrees or gas 6.

2) Cut the tomato in half across the middle and put it, cut side up, on a baking tray. Spread the mustard on, spoon the Philly over it and pile on some porridge oats. Sprinkle with a tiny bit of worcestershire sauce.

3) Bake for 15 minutes.

4) Eat on top of the toasted muffin. xx

Source: studentrecipes.com

Pasta With Tomatos And Corn

 Ingredients

• 8 ounces pasta
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup whole corn kernels, cooked
• 4 tomatoes, chopped
• 1/2 cup chopped green onions
• 1 teaspoon dried basil
• salt to taste
• ground black pepper to taste
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons chopped fresh basil (optional)

 Method

1.In a large pot with boiling salted water cook pasta until al dente. Drain.

2.Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.

3.Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

(serving 3)

Source: studentrecipes.com

Mozzorella And Tomatos

 Ingredients

• mozzorella
• buffalow tomatoes
• olive oil
• basil
• bulsamic vinegar

 Method

Chop up your mozzorella into half cm slices and put to one side. Do the same with your tomatoes. Place them altrunately on a presentable plate or dish, sprincle over some chopped bassil and a few whole leaves for presentation. drape over some olice oil and balsalmic vinegar. Voila :D

Source: studentrecipes.com

Beans And Tomatos

 Ingredients

• tin of baked beans
• tin of peeled tomatoes
• optional bacon/cheese/sausage

 Method

put the beans and tomatoes on the hob and cook togeather, add any other ready cooked ingridients when the beans and tomatoes are hot !

Source: studentrecipes.com

Lentil Stuffed Tomatos

 Ingredients

• ? 1/4 cup uncooked white rice
• ? 1/4 cup red lentils
• ? 1/2 cup boiling water
• ? 1 tablespoon butter
• ? 1/2 onion, chopped
• ? 1-1/2 teaspoons chopped fresh mint
• ? Salt to taste
• ? Ground black pepper to taste
• ? 4 medium tomatoes
• ? 1 tablespoon vegetable oil
• ? 1/2 clove crushed garlic

 Method

Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.

Meanwhile, melt butter or margarine in a saut? pan. Add onion and saut? until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.

Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.

Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.

Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

Source: studentrecipes.com

Stuffed Tomatos With Cucumber

 Ingredients

• 2 large tomatoes
• cucumber
• green pesto
• feta cheese
• green olives (or black if you prefer)

 Method

1. Cut the top off of the tomatoes (make sure to keep them) and scoop out the seeds, discarding those.

2. Fill the tomatoes with the green pesto just slightly below the top.

3. Cut up the feta cheese and add to the pesto filled tomatoes, covering the top. Then, add put the top of the tomatoes back on and add to bowl.

4. Chop the cucumber into sticks (about 4 chunky ones will do, each). Add to the bowl.

5. Add olives and cut up more feta and add.

Source: studentrecipes.com

Stuffed Beef Tomatos

 Ingredients

• Cous Cous
• Beef tomatos
• Grated cheese (optional)
• Salt + Pepper

 Method

Cook the amount of cous cous you would like to use

Whilst the cous cous is cooking, hollow out the beef tomatos and leave the top to use as a lid.

When the cous cous is done grate cheese into it (optional) and fill in the tomatos

Put all under the grill with the tomato lid ontop and grill for 5 minutes for a tasty quick meal. Season with salt and pepper to your liking.

Could be used as a main meal with a side salad or jacket potato.

Source: studentrecipes.com

Tomatos Stuffed With Egg And Cheese

 Ingredients

• To serve 4
• 4 large tomatoes (wait for them to come into season for cheapness)
• 4 eggs
• 4 tablespoons of cream
• Freshly grated parmesan (this is best but if you are strapped for cash just use any hard cheese)

 Method

Cut the top off the tomatoes.

Very carefully scrape out the flesh and seeds.

Crack an egg into the hollow

Put a tablespoon of cream on top

Pile a tablespoon or so of the parmesan on top of that.

Bake in oven about 180 for 20 mins until egg is cooked through.

Delicious served with crusty bread.

Dont throw out the tomato bits you scooped out. Put in fridge and the next day you could make a sauce for pasta by adding onion, garlic, peppers etc and cooking down. Alternatively you could chop up and add onion, fresh chilli and fresh coriander and make a salsa for dips.

Source: studentrecipes.com

Stuffed Portabello With Cheese

 Ingredients

• 1. Portabello mushroom - stem removed
• 2. Slices/shredded mozzarella
• 3. Bun
• 4. Pesto
• 5. Kale, lettuce or spinach
• 6. Olive oil
• optional:
• zucchini
• sundried tomatoes

 Method

1. Put olive oil in a pan on low heat.

2. Place the portabello on the pan with the smooth part down (not where the stem was).

3. Fill the cap, which is facing up, with either sliced mozzarella or shredded cheese.

4. Cover and allow to cook until mushroom looks juicy and the cheese has melted (about 6-8 minutes)

5. Slice a bun, toast it.

6. Spread pesto on the bun.

7. Compile your sandwich with lettuce, kale or spinach and your cheesy mushroom.

for optional ingredients:

grill coined slices of zucchini in same pan (yay! Less dishes). Place on bun, along with the sundried tomatoes.

Source: studentrecipes.com

Grilled Cheese Stuffed With Veggies

 Ingredients

• Two slices of bread
• cheese slice
• any veggie of your choice(sliced into small chunks)
• frying pan
• spatula
• butter

 Method

Butter one of the bread and put the butter side of the bread on the pan.

when bread that had been buttered is golden put put cheese on top and flip over with spatula.

on top of the cheese put the veggie of your choice.

butter the other bread on put the not buttered side on top of the cheese and flip over sandwich with spatula.

when all side of the bread is golden and the cheese has slightly melted,wash your hands and enjoy!

Source: studentrecipes.com

Toast And Grilled Cheese

 Ingredients

• Bread slices (as many as you prefer)
• cheese slices (one per bread or one per two breads)
• mini oven

 Method

Place and centre the cheese on the bread

put the bread in the oven and set to toast, 350 degrees, 5 minutes

the cheese will evenly melt and spread on the bread

remove from oven and enjoy the cripsiness and cheesiness of this quick, delightful breakfast

Source: studentrecipes.com

Grilled Cheese

Ingredients

• -soft butter(needed amount)
• -2 slices of bread
• -mint chutney (optional)
• -shredded mozzerella cheese
• -cheddar cheese slice

 Method

1. Spread soft butter on both the slices of bread

2.Spread the shredded cheese and the cheese slice on it

3.Join both the slices and grill iton medium fire till the cheese melt

4.Press lightly on top

5.Enjoy!!!!!

Source: studentrecipes.com

Tandoori Salmon

 Ingredients

• 50g of cream cheese
• Salmon fillets (cut into chunks)
• 2 tbsp tandoori paste
• Great served with couscous

 Method

1. Mix the tandoori paste and cheese together in a bowl

2. Place the salmon chunks in the bowl, coat thoroughly and leave to marinate for 5-10 minutes

3. Carefully thread the chunks of salmon onto skewers and put under a medium grill for 8- 10 minutes or until the salmon is cooked through

Source: studentrecipes.com

Grilled Tandoori Chicken

 Ingredients

• 500g boneless and skinless chicken breast
• 1 cup low fat natural yogurt
• 1 tbsp tandoori masala
• juice of one lemon
• 1/4 tsp salt, 1/2 tsp coarse black pepper
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp garlic and ginger paste or 4 cloves fresh garlic and one piece of grated ginger
• 1 tsp olive oil

 Method

Ensure chicken is clean and all skin removed

cut deep grooves into the chicken but not all the way through (this will allow the chicken to abosrb the marinade)

mix all the ingredients together and coat the chicken, ensuring the mix is inserted into the grooves

if possible, cover with cling film and leave overnight in the fridge else leave for 30 mins or few hours

place the chicken pieces under a medium heat grill cooking each side for seven minutes each. If you do not have a grill wrap the chicken in tin foil and place in a hot oven at 180 degress for 40 minutes to one hour.

Source: studentrecipes.com

Mixed Leaf Salad (with Grilled Chicken)

 Ingredients

• A bag of mixed leaf washed salad
• handful cherry or plum totatoes
• 2 tbsp sweetcorn
• 2-3 peppadew peppers (optional)
• 1 tbsp mixed herbs
• for dressing:
• 2 tbsp olive oil
• 1 tbsp white wine vinegar

 Method

1) mix all of the ingredients

2) make dressing by mixing oil and vinegar

3) drizzle dressing over oil

4) optional : add grilled chicken strips (see my other recipes)

Source: studentrecipes.com

Tunisian Grilled Salad

 Ingredients

• - fresh tomatoes and green chilies (quantity is up to you, you should generally have as much tomatoes as chilies)
• - 2 or 3 garlic cloves (more if you want)
• - olive oil
• - salt
• - coriander
• - eggs (one or two eggs per person)
• - olives (green or black)
• - tuna

 Method

Grill the tomatoes, chilies, and garlic on a pan (you know they're done when their skin is blackish and peeling).

when they're done, take off the fire, put them in a plastic bag (it will make the skin come off more easily) and peel them.

chop the tomatoes and chilies very finely, crush the garlic and mix everything in a plate.

don't season or anything right away. This salad is kept in the fridge as it is. When serving, add olive oil, salt, coriander, and decorate with olives, tuna and a hard boiled egg, as in the photo.

Source: /studentrecipes.com

Grilled Bacon Salad

 Ingredients

• For the salad:
• 2 rashers bacon (smoked or unsmoked)
• 4 lettuce leaves
• 1/4 cucumber
• 4 cherry tomatoes
• for the dressing:
• 1 tablespoon olive oil
• 1/2 teaspoon white wine vinegar
• 1/2 teaspoon wholegrain mustard
• pinch salt

 Method

1) preheat the grill to high and grill the bacon to your desired crispness! Leave to cool for a couple of minutes and then slice into thin strips.

2) tear the lettuce and place on a dinner plate. Dice the cucumber and quarter the tomatoes and add these on top of the lettuce. Place the bacon strips on top.

3) in a small bowl, place the oil, wine vinegar, mustard and salt and whisk with a fork. Drizzle the dressing over the salad and enjoy!

Source: studentrecipes.com

Bacon And Spinach Salad

 Ingredients

• 8 Rahsers of Bacon
• Bag of Spinach
• Splash of Vinegar (white wine is best)
• Optional:
• Red and/or Yellow Pepper
• Tomatoes
• (Any other salady things you like really)

 Method

Place Spinach into a mixing bowl

Fry bacon in a little oil

Cut Bacon into coarse shreds and add to Spinach

Add the oil from the fried bacon over the salad, and add vinegar for dressing.

Pinch of black pepper

Source: studentrecipes.com

Spinach Egg Tomato Salad

 Ingredients

• Baby spinach
• 1 tomato
• 1 egg
• optional: cheese

 Method

1. Boil the egg for about 10 minutes (depending on your elevation.)

2. Put a pile of spinach on your plate the size you want.

3. Cut up the tomato into pieces the size and shape you want and put them on your spinach.

4. Shell the egg, cut it into discs, and put it on your salad.

5. Mix it up.

6. Eat. Possibly with grated cheese and/or dressing on it. Plain yogurt is good on it too.

Source: studentrecipes.com

Tuna & Spinach Salad

 Ingredients

• - baby spinach leaves
• - can of tuna
• - lemon juice
• - sun flower seeds
• - poppy seed dressing

 Method

just mix all ingredients together in a nice big bowl and voila!

Source: studentrecipes.com

Pasta Tuna-mayonniase Salad

 Ingredients

• Penne pasta
• 1 tin of tuna
• 1 tin of sweetcorn
• cucumber
• mayonnaise

 Method

1. Cook penne pasta according to the packet instructions , when cooked , drain & leave to cool completely

2. Cook sweetcorn in pan of boiling water for 5 minutes until cooked , drain

3. Whilst cooking sweetcorn , cut the cucumber into squares or cut the way you like

4. Drain the sweetcorn , get the pasta , put the tuna , sweetcorn & cucumber all in 1 big bowl . Then grab the mayonnaise and mix it in the bowl with the ingredients then put the bowl in the fridge to cool a little while longer

5. Grab when ever you hungry once pasta is cooled

Source: studentrecipes.com

Tuna Pasta Salad

 Ingredients

• Tinned tuna
• Cooked pasta
• Mayo
• Vinegar

 Method

Hard to give exact amounts because it depends how many you are catering for.

Mix tuna with pasta

Add mayonaise and a little vinegar.

Mix and serve!

Source: studentrecipes.com

Tuna Salad

 Ingredients

• Can of tuna (oil - preferably the soggy cheap kind of tuna, not the one with chunck like tuna pieces)
• lettuce/spinach
• cheese (preferably fettuccine or other salty creamy cheese. In the end, it's all up to you.)
• vinegar
• salt
• olives (optional)

 Method

1. Rinse the lettuce and cut or rip into small enough pieces to eat. Make sure they're not swimming in water once placed in bowl.

2. Add the tuna with the oil (everything from the can) to the salad. In this way, you don't have to add another kind of oil because the tuna has it's own (hence, adding to the flavour).

3. Add vinegar and salt to your liking.

4. Mix around with you hands.

5. Take a bit of the fettuccine or some other cheese and break small pieces of it everywhere. Do similar with the olives.

6. I usually don't mix the salad after i've added the cheese and olives because they tend to disappear to the bottom of the bowl when i do.

vitamins: calcium, chloride, iron, potassium, selenium...Etc.

Source: studentrecipes.com

Tuna Salad, Potato Salad + Egg

 Ingredients

• FOR THE SALAD
• salad leaves
• sweetcorn
• tomatoes
• spring onions
• peppers
• cucumber
• 1 tin tuna drained
• 2 eggs hard boiled for 8 mins
• FOR THE DRESSING
• Olive oil
• lemon juice
• white wine viegar
• FOR THE NEW POTATO SALAD
• 1 tin new potatoes
• mayonnaise
• black pepper
• chives
• red onion

 Method

start with hard boiling the eggs for 8mins peeling and setting aside chopped in halves

chop and arrange the salad in the centre of a large plate

tip on top the tin of drained tuna

arrange the eggs around the edge

next make the potato salad by cooking the potatoes according to the instructions on the tin, once cooked drain and mix in a bowl with mayonnaise plenty black pepper a sprinkle of chives and a handful of finely chopped red onion,

arrange this potato salad around the edge of your salad

next make the dressing

whisk together about a tablespoon of olive oil a tablespoon white wine vinegar and lemon juice to your taste

pour over the salad and enjoy. the dressing is optional it is just as tasty without or with a shop bought dressing of your choice

Source: studentrecipes.com