Top 5 Homemade Student Recipe 2020
No matter how good you are with cooking, this recipes with make your basic meals filled with flavor. Here is our top 5 recommended recipe you can get done with low cost and no fuss.
Buying Pizza can be a little costly so making your own pizza is cheap and easy to have one of your favorite dishes to your table. With this recipe making your own pizza base won't be stressful and complicated.
- 100g Self Raising Flour
- 60ml Milk
- 1 tbsp Olive Oil
- 1 tin of Chopped Tomatoes
- Sprinkle of Mixed Herbs
- Any Toppings you like! (Pepperoni, ham, peppers, onions, mushrooms, chicken, pineapple etc)
- Cheese, grated
- Preheat Oven to 200℃/ Fan 180℃/ Gas Mark 6.
- Prepare your toppings (e.g. Cut up the ham, grate the cheese).
- In a large bowl or mixing bowl, add the self raising flour, milk and oil. Mix with your hands to form the dough.
- Tip the dough onto a lightly floured surface and roll into a circle. Roll to the thickness of roughly two pound coins. Place on a baking tray.
- Spoon on your chopped tomatoes and spread near the edges of the dough. Sprinkle your mixed herbs on top.
- Add your toppings and cheese.
- Bake on top shelf for 20 minutes.
2. Roast Sausages and Vegetables
If you don't like chopping and frying for hours then this recipe is highly recommended for you. This recipe can also use of lots of your leftover vegetables and herbs.
- Pack of large Sausages
- 500g Sweet Potatoes, chopped
- One Broccoli head
- 2 Red Onions, sliced
- 3 Mixed Peppers, chopped
- 1-2 Tbsp Olive Oil
- Sprinkle of mixed herbs
- Preheat oven to 200℃/ Fan 180℃/ Gas Mark 6.
- Pour 1 tbsp of olive oil in a roasting or baking tray and place in oven for 5 minutes.
- Meanwhile, chop the sweet potatoes and mixed peppers. Place the sausages, sweet potatoes and peppers in the baking tray. Toss in the oil and roast for 15 minutes.
- Add the sliced red onions to the tray with a sprinkle of mixed herbs. Toss with the sausages and veg and roast for a further 10-15 minutes.
- Meanwhile, cook the broccoli in a pan of boiling water for 5 minutes. Drain and serve with the sausages and veg.
3. Classic Lasagne
- 1 Onion, diced
- 450g Beef Mince
- 2 tins of Chopped Tomatoes
- Sprinkle of mixed herbs
- 4 Lasagne Sheets
- Cheese, grated (optional)
- Salad bag (optional)
- White Sauce
- Knob of Butter
- 100g Plain Flour
- 250ml Milk (plus extra)
- Preheat oven to 180℃.
- Fry the onions in 1 tbsp of olive oil in a hot frying pan until soft.
- Add in mince and break up into small bits with a spatula or spoon that you’re using to stir.
- Once the mince is brown all over, add in the chopped tomatoes and mixed herbs and stir thoroughly.
- Boil and simmer for 15-20 minutes, stirring occasionally so the mince doesn’t stick to the bottom of the pan.
- Meanwhile, in a saucepan melt the knob of butter. Add in the flour and half the milk. Stir constantly on a medium heat to prevent lumps. The mixture will look yellow and thicken as you keep stirring so keep adding milk until the white sauce becomes white and to the thickness you desire. Turn the heat off.
- Place a lasagne sheet on the bottom of an ovenproof dish and then a large spoonful of the mince. Layer another lasagne sheet and add more mince. Repeat until all the mince is used up. Add a lasagne sheet on top and pour the white sauce on.
- Cook in the oven for 20 minutes.
- Serve with salad and cheese.
4. Nigerian Jollof Rice
The Nigerian jollof rice which considered as one of the best jollof rice can be made easily with no fuss and less stress if this recipe is followed.
- Parboiled rice - 1 cup
- Onions or Onion powder - 1 small bulb or 1 table spoon
- Fresh tomatoes or canned tomatoes paste - 4 small pieces or 1 small tin
- Fresh Pepper or Crushed/powdered red pepper - 1 small piece or 1 teaspoon or whatever you like
- Fresh Garlic or powdered garlic - 1 clove or 1 table spoon
- Fresh ginger or powdered ginger - 1 table spoon of minced ginger or powdered ginger
- Chicken/beef broth - 3/4 to 1.5 cups (depending on the kind of rice)
- Vegetable oil- 7 tablespoons
- Any kind of meat or egg - 0.5 lb or 1
- Bouillon cube - 1 cube
- Curry - 1 teaspoon
- Thyme - 1 teaspoon
- Salt - to taste
- Dried parsley leaves - 0.5 teaspoon
- Rosemary (my secret weapon) - 0.5 teaspoon
- Nutmeg - a pinch
- Crayfish - 1 teaspoon
- Wash tomatoes, pepper, onions, ginger, and garlic, and blend. If you don't have a blender, chop with a knife. Some people, can't stand chopped ginger. If you don't have a blender, fresh ginger and garlic are very optional. If you blend, you will have to dry, using a stove or electric skillet, until it is a thick paste
- Prepare your meat and broth: Cut your fish/chicken/meat into preferred sizes. Wash and place in a clean pot. Cut onions, and add salt to your taste; you could add curry/thyme if you like (1/2 teaspoon). Chicken and beef will produce water, but you have to add water to fish (just enough to cover fish). Bring to boil, until meat is tender. Beef takes a little longer to cook. (Tip: Check after the first five minutes of boiling, and check every two-three minutes after that, until it's tender enough for you).
- Separate the cooked meat from the liquid (broth). Fry or bake meat.
- Wash rice and boil for 5 minutes. After the time has passed, take it off the stove or remove from skillet. Wash rice again with cold water and let it sit in a bowl or sieve.
- Chop half of a medium onion or a small one, and pour vegetable oil in a pot/skillet/pan
- Heat oil for 2-4 minutes,until oil sizzles around onion. One way to test this, is by throwing a piece of onion into the pot. Please, don't make it too hot.
- Stir the onion for a couple of minutes, and add the chopped or blended pepper and tomatoes. Add 1 teaspoon of curry and thyme (and any other spices, if you like). Add 1 bouillon cube.
- Stir tomatoes sauce for about 10 minutes. drain out excess oil, if you like. Add the meat broth/stock. If you have a lot of broth, you can add a little bit and keep the rest for later.
- Scoop out half of the sauce. This serves two purposes: helps with mixing with the rice, and helps you control the ingredients in your final product.
- Add the parboiled or uncooked rice to the sauce
- Mix it. Add the rest of the meat stock/broth, and fried tomatoes.
- For the broth, add until rice is just covered (not too much liquid; just above it). Add the rest of the tomatoes sauce, if you want more redness or taste. Add crayfish (1 table spoon).
- Finally, add salt to taste. Stir and taste. Make sure, the sauce taste how you want the rice to taste.
5. Yam porridge
- 2lb of yam
- 1 medium-sized onions
- 3 medium-sized tomatoes
- 1 Habanero or chilli pepper (optional)
- 1 stock cube
- 1 can of sardine
- 1 dried fish
- Salt to taste
- 1 cup of spinach
- 1 cooking spoon of crayfish (grounded dried fish - if you can't access crayfish).
- 1 or 2 cooking spoons of palm oil
- Wash and chop your onions, pepper, and tomatoes
- Wash and cut your yam into small bits
- Set a clean pot on the stove and add: yam, onions, tomatoes, pepper, stock cube, sardine, dried fish, and salt.
- Add water until it covers just above the yam and ingredients
- Boil on medium-low heat for 25 - 30 minutes
- Stir and taste for salt
- Confirm that yam is soft and cooked with a spoon or fork
- Add Spinach
- FOOD IS READY!!