How to Cook Up Light Bites on a Student Budget
If you’re looking for boring sandwiches, look somewhere else. Here are some ideas for cooking up some original light bites on that student budget. These are delicious and cheap!
Roast Vegetable Tortillas
Vegetarian friendly and tasty, this recipe may look like it takes a while to prepare, but the oven does all the hard work. These tortillas are great with hummus.
Preparation time: 10 minutes
Cooking time: 30 minutes
1 red pepper, deseeded and sliced into strips
1/2 courgette, sliced into circles
1/2 aubergine, sliced into circles then chopped into small pieces
1/2 red onion, peeled and chopped into small chunks
6 cherry tomatoes
4 tortilla wraps
Hummus, if desired
Turn the oven on to 180°C.
Place the prepared vegetables on a baking tray and pour a generous amount of olive oil over them, shaking the tray to coat them well.
When the oven is hot, roast the vegetables for 30 minutes, stirring halfway through.
Five minutes from the end, prepare the wraps according to the packet instructions.
Using oven gloves, take the baking tray from the oven and dish the vegetables into the middle of the warm tortilla wraps. Spoon over some hummus and wrap.
Per serving: Calories 550 (From Fat 209); Fat 23.2g (Saturated 3.2g); Cholesterol Trace; Sodium 595mg; Carbohydrate 71.9g (Dietary Fibre 5.2g); Protein 13.3g.
Honey and Tarragon Chicken on Toasted Ciabatta
This lunch is cheap, easy to make, and best of all, it tastes fantastic. You will impress those who previously had doubts about your cooking skills.
Be sure to wash your hands and knife after handling meat.
Preparation time: 15 minutes
Cooking time: 20 minutes
2 big spoonfuls of honey
3 tablespoons of olive oil
Big pinch of dried tarragon
Squeeze of half a lemon
Salt and pepper
1 chicken breast, cut into bite-sized pieces
1 ciabatta, sliced in half
Spoon the honey into a bowl and add the olive oil, tarragon and lemon juice, and season with salt and pepper. Add the chicken and mix well. Leave the chicken to marinate for 15 minutes. In the meantime, turn the grill on to full power.
When the grill is hot, place chicken pieces onto a grill tray under the grill.
Turn the chicken regularly to make sure it goes golden brown on all sides and coat with any leftover marinade. This gives more flavour to the meat and helps keep it moist. When each side is brown, check a piece by cutting it open. It should be completely white inside.
Remove the chicken from the grill and replace with the sliced ciabatta. Place back under and grill until lightly browned (about 2 minutes).
Place the grilled ciabatta on a plate and top with the grilled chicken.
Per serving: Calories 1078 (From Fat 479); Fat 53.2g (Saturated 8.2g); Cholesterol Trace; Sodium 730mg; Carbohydrate 75.4g (Dietary Fibre 2.4g); Protein 74.5g.
Naan Bread Pizza Strips with Mint Yogurt Dip
These slabs of home-made pizza have an Indian naan bread base. They go great with a mint yogurt dip.
Preparation time: 10 minutes
Cooking time: 10 minutes
Small handful of fresh mint leaves, chopped
2 large spoonfuls of natural yogurt
1 naan bread
1/2 jar of sun-dried tomato pesto
1/2 packet of mozzarella, cut into slices
Turn on the oven to 200°C.
In a bowl, stir the chopped mint into the natural yogurt.
Spread the sun-dried tomato pesto over the naan bread and top with the slices of mozzarella.
Place in the pre-heated oven and bake until the mozzarella has melted. Remove from the grill and slice into strips. Serve with the mint yogurt.
Per serving: Calories 1032 (From Fat 536); Fat 59.5g (Saturated 19.8g); Cholesterol Trace; Sodium 2367mg; Carbohydrate 87.6g (Dietary Fibre 7.1g); Protein 36.6g.