And they're not all pasta.
It's been a long summer of a full fridge and Mammy's home-cooked goodness.
Whether you're back in campus for another year or it's your first time flying the nest, we have the dinner (and breakfast!) sorted for ya.
No need for the Koka noodles and bowls of Coco Pops every day. Here are three quick and easy recipes you can rustle up in your tiny campus kitchen in no time:
Classic Carbonara - Chef Adrian
Nothing says student dinner like a pasta dish! Chef Adrian joined Louise Clarke on The Hub this week to chat her through this Classic Carbonara recipe. It's a guaranteed crowd-pleaser, takes no time to put together and tastes delicious. Win-win in our eyes!
Ingredients
- a good handful of spaghetti
- 1 packet of pancetta
- 1 clove of garlic
- 1 egg
- pecorino cheese
- salt and pepper
Method
- For the pasta place it into boiling salted water for 7 minutes.
- That gives you 7 minutes to prep and get ready for when it's cooked.
- Dice up the pancetta or guanciale into lardons and fry them in a medium to hot frying pan until cripsy.
- Chuck in a garlic clove. While they are frying crack the egg into a bowl and whisk it.
- Add in about 30g of grated pecorino to the egg and set aside. Now strain the pasta keeping about a mug full of water back.
- Add the pasta to the bacon and garlic along with some water. Now turn off the heat completely. Add in a good glug of water.
- Now add the egg and cheese mix. Fold and mix the egg and cheese mix until it becomes creamy and serve right away. Finish with some more pecorino.
Chicken and Chickpea Stew - Donal Skehan
This is proof that tasty meals don't need 40 million fancy ingredients. This tasty stew from Donal Skehan is made up of just five bits and bob and will be perfect when the evenings get a little darker and cooler coming into the winter time.
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs
- 250ml chicken stock
- 1 x 400g tin chickpeas drained and rinsed
- 2 tbsp sun dried tomato pesto
- 100g baby spinach
- Sea salt and freshly ground black pepper
Method
- Heat a large frying pan over a medium heat. Sprinkle the skin of the chicken evenly with salt and pepper.
- Add chicken to pan, skin side down. Cook 8-10 minutes or until skin is crispy, remove any excess fat.
- Turn the chicken thighs and add the stock, chickpeas, pesto and stir together. Continue to cook for another 2-3 minutes or until the chicken has cooked.
- Once the sauce has slightly reduced season to taste and stir through the spinach and serve.
Banana and Chocolate Overnight Oats - Joe Wicks
Overnight oats are a god send if you're in a rush out the door and want to grab something STAT. Joe Wicks, the man famous for his quick and speedy recipes, has devised this handy recipe for those mornings when you're scrambling to make that 9am lecture.
Ingredients
- 250ml almond milk
- 2 scoops (60g) vanilla protein powder
- 1 ripe banana, roughly chopped
- ½ tbsp cocoa powder
- 75g rolled oats
- a little grated dark chocolate, to serve
Method
- Place all the ingredients apart from the rolled oats and dark chocolate in a blender and blitz until smooth.
- Pour the mixture over the oats and stir well. Leave to soak in a sealable container in the fridge for at least 8 hours, or overnight.
- When you’re ready to eat, sprinkle the dark chocolate over the top.
