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Student Cookery Tips

• Save on the washing up by lining tins and the grill pan with tin foil
• Quick Healthy Hot Dogs –microwave low-fat sausages for 1 minute, grill, turning till brown on each side –serve in wholemeal buns with salad and mustard yogurt
• Cook in a bag i.e. greaseproof or tin foil parcels to keep in the flavour and save on the plates
• Use up excess veggies and potatoes by making soup - peel and dice everything, double the volume by adding water, stock or milk simmer till tender, liquidise and season
• Easy B.B.Q. Dessert – in foil stuff two biscuits with marshmallows and chocolate pieces wrap over and place on the run down embers for 10-15 minutes till melted and yummy
• Hot Bananas – slit whole skin on bananas and stuff the slits with chocolate and nuts bake in an oven for 15 minutes and eat
• Invest in a tiered steamer it’s the quickest, healthiest way to cook and it saves on washing up loads of pans
• Peas – don’t boil them till yellow –simply place in a bowl pour over boiling water leave for a minute to defrost, drain, when needed pour on more boiling water- they are ready and hot to eat in 2 minutes
• Clear up as you are going along – washing up doesn’t do by its self?
• When preparing a lot of food have a bag by your side to put all the rubbish in straight away, when full put out side, saves on full bins
• Eat fruit, vegetables or/and salad with every meal –keep up the 5 a day. (Or more)
• When cooking make extra and freeze for later use – fresh, quality fast food
• Home made baked CHIPS- leave the skin on the potatoes and cut in to chips, drizzle with olive oil, place on a non-stick tray and bake in a hot oven for 30 minutes or till soft and brown
• Filo pastry wraps - mostly anything can be cooked in a sheet of buttered filo pastry and it makes a lovely dinner
• Tortilla wraps – stuff floured tortillas with your favourite sarnie filling or warm and stuff with chilli con carne or strips of pan-fried meats, fish or peppers, mushrooms and onions
• Curried Beans – tins of beans make a good base for curries –cannelloni, haricot, black eyed, baked or kidney etc. Just add a tin of tomatoes and some curry paste
• Roast meat joints on a slice of bread it stops it from sticking and burning your tray
• Read packaging it can be very misleading watch out for high salt, fats and sugars. Low fat doesn’t mean low sugar
• Watch out for hidden fats in pastries, dairy, processed and fast foods
  Open cans of baked beans upside down so they don’t stick to the bottom of the tin and rinse out with a touch of milk to make the beans saucier
• Jacket Potatoes – use large ones and stab with a fork only once bake in a hot oven on a middle shelf for 45 minutes or until soft with a crispy skin. Eat the skin it contains vitamin c and fibre. Alternatively cut in half scoop out the flesh mix with anything from yogurt, chopped vegetables and beans to tuna etc and bake with a little grated cheese on top
• Left over jackets can be cut in to wedges and shallow fried
• Keep jam jars to freeze left over sauces or keep homemade dressings and dips
• Don’t freeze foods twice, apart from raw – to cooked - can be frozen
• Don’t re-heat foods more than once, store raw meats and fish,
  covered at the bottom of the fridge. Keep everything in sealed containers or wrap in cling film. Don’t leave cooked foods out of the fridge for more than 1 1/2 hours. Reheat foods very well
• Don’t eat burnt foods
• Drink 2 litres of fresh water a day – spread out into about 6 – 8 glasses –your skin and health will love you for it
• Addicted to chocolate – try date syrup as a sauce alternative
• Marinate meats and fish to enrich flavours – try citrus juices, different oils and vinegars
• Use yogurt instead of mayonnaise for a low calorie option
• Go on cookery courses and watch cookery programmes – cause fresh is best and can be a lot cheaper and is so much healthier
• Check sell by dates, there’s a reason for them!!