No matter whether you’re a seasoned cook or a novice when it comes to cooking whilst away from home, we know just how hard it can be to balance studying, partying, and socialising alongside a healthy and well-balanced meal plan. With all the necessary kitchen essentials needed to help you cook up your next culinary creation, here at The Range we’re dedicated to ensuring you get the most out of your student experience. From pots and pans to crockery, glassware to cutlery we’ve got all you (and your flat mates) need to tuck-in to any meal in style.
Although student living can sometimes result in rushed mealtimes, here are our top 3 recipes to help you plan-ahead and conquer the kitchen.
Looking for a quick and easy to way to feed your fellow party-goers or guests? Then why not opt for this cost effective and quirky spin on a definite student fave. Serving 4 people and taking only 10 minutes to prep and another 10 to cook, this quick dish is sure to impress.
8 Whole-wheat Pitta Breads
8 tsp sun-dried tomato purée
6 ripe plum tomatoes, diced
2 shallots, thinly sliced
170g chorizo, diced (optional)
100g mature cheddar, grated
Basil leaves to garnish (optional)
1. Preheat the oven to 200C/180C (Gas Mark 6) and place a baking sheet inside to pre-heat
2. Spread the tomato purée across the top of each pitta
3. Add the diced tomatoes, chorizo, shallots, and cheddar
4. Place on the preheated baking sheet and bake for 10 minutes – or until the pittas have crisped, the cheese has fully melted, and the chorizo begins to brown at the edges
Perfect for busy on-the-go students, this scrumptious mug-meal is ideal for tucking into even whilst at your desk.
1 cup of cooked jasmine rice
2 tablespoons of chopped red pepper
2 tablespoons of frozen peas
½ stake of green salad onions, sliced
1 large egg
1 tablespoon of soy sauce
½ tsp of sesame oil and onion powder
1. Add the pre-cooked rice into a large microwave-safe mug. Layer in the frozen peas, sliced salad onions, and chopped peppers.
2. Cover the mug with a layer of clingfilm and carefully puncture one or two small holes. Microwave on a high-heat setting for approximately 1 minute 15 seconds.
3. Whilst this is cooking, beat the egg and mix in the soy sauce, sesame oil, and onion powder.
4. Remove the mug from the microwave and stir in the beaten egg mixture. Stir well and re-cover with the clingfilm. Microwave for a further 1 minute and 30 seconds.
5. Remove from the microwave, stir well, and leave to stand for approximately 1 minute.
All about making your meals last? Then why not opt for something a little heartier. Packed full of flavour and protein, slow cooked meals are sure to treat the palate. What's more, our handy selection of food storage essentials, such as tupperwares and freezer bags, are sure to help stretch each and every meal that little further.
2 onions, chopped loosely
300g carrots, roughly cut
1kg potatoes, peeled and cut into large chunks
450g lean minced beef
2 beef stock cubes
900ml boiled water
400g canned baked beans
Splash of Worcestershire sauce
Handful of roughly chopped parsley (optional)
1. Add the mince to a pre-heated non-stick pan and fry quickly until evenly brown. Sprinkle in the crumbled stock cubes and stir well.
2. Add the chopped vegetables and pour in the boiled water. Stir well and bring to the boil.
3. Reduce to a low heat, cover, and leave to simmer for approximately 30 minutes or until the vegetables are soft and tender.
4. Add and stir in the baked beans with a splash of Worcestershire for extra flavour. Heat through thoroughly, add salt and pepper to taste, then serve.
