The weekend is finally here :D
I've had a bit of a stressful week but am planning to remedy things by doing some cooking. I promised a recipe in my last post and here it is! As with all of my other concoctions, it's extremely simple - just mix and shape and you're ready to go. Happy cooking!
Easy, Guilt free Burgers.
Ingredients
500g lean mince (try to buy the best quality mince you can afford because it makes a difference, I promise!)
Bunch of chopped coriander
Freshly grated lemon peel and a squeeze of lemon juice
4 cloves of garlic, chopped (use a garlic press if you're lazy like me)
1 medium sized onion, chopped
1 tbsp soy sauce
1 packet of Doriano crackers or 30g of cream crackers, bashed into bits
1 generous tbsp of tomato puree
1 tsp sugar
Shake of mixed herbs
Seasoning: Salt, pepper,
Optional stuff: A tiny pinch chilli powder (a little goes a long way), a little freshly grated ginger.
1. The only vaguely time consuming thing here is the prep, but if you're nice and quick then it can all be done in around 20 minutes. Alternatively, draft in others to help and set up a mini production line.
2. Chuck all the ingredients into a big, roomy bowl.
3. Mix everything up with your hands. It might sound a bit gross but I've found that it is far easier than using a fork and is surprisingly therapeutic!
4. Once it's all mixed, pop some cling film over the meat mixture and leave in the fridge for an hour or two to let the flavours sink in.
5. Prepare a work surface so you have somewhere to put your burgers after shaping them! I usually put mine is a pyrex dish in layers, separated by pieces of greaseproof paper.
6. Take mixture out of the fridge and this bit is crucial: WET YOUR HANDS. This means that when you're shaping the burgers, the mixture won't stick to you like glue and fall apart.
7. With your wet hands, grab however much you want per burger, roll into a ball and squash it flat. Remember to wet your hands in between making each one.
8. When you're cooking your burgers, it's best to use a skillet or grill pan. You don't have to use any oil because the meat naturally contains fat. Heat the pan up until it's screaming hot and plonk the burgers carefully onto the pan.
9. Cook for 3-5 minutes on each side, and you're done!
Ideally, these should be served on wholemeal sourdough bread with some lolla rossa, fresh vine tomatoes and a dollop of salsa but it's really up to you.
Alternatives: Pop the burgers in an oven instead and place thin slices of courgettes, cut along their length, in the gaps between the burgers. You don't have to season the vegetables because they'll pick up flavours from the meat. Cook for 10-15 minutes, turning them once.
Have fun!
♥
Friday, 24 September 2010
Thursday, 23 September 2010
//FOOG events and updates! ♥
1. My food section for Issue 2 of Play is sorted and London Student will be out next Monday (27th September). Another reason why you should pick up a copy is because yours truly is lurking on the cover of Play and the double page spread with some lovely, lovely people!
2. Jun Tanaka, one of my favourite men ever (his book is truly awesome) and Mark Jankel are opening a Food Kitchen on 5th October to celebrate London Restaurant Festival with some beautifully cooked and locally sourced awesomeness. Home-made Brioche, home smoked salmon, braised featherblade of beef with celeriac mash, roasted butternut squash salad and blackberry cheesecake are all on the menu...if that isn't enough to convince you, all profits are going to Action Against Hunger as well.
Prices start at £4.50 and max out at £6.50 which is a STEAL. Be there, or be...hungry, I guess. If you really can't make it, they're also going to be at two other London landmarks which are yet to be revealed so keep your eyes peeled!
3. If you're not a massive fan of Leon, then you should be - I picked up this cutesy postcard advertising their banana split the other day and I can't wait to try it. The banana is ethically sourced, the ice cream is organic and it's topped with Montezuma's 75% chocolate flakes which is better than the cheap waxy stuff you get in most banana splits these days. DROOL.
4. Hummingbird Bakeries Soda Cupcake Range is out! I won't deny it, I've recently accused them of being a bit OTT cutesy and twee (and I usually like cutesy tweeness!) but I'm not impartial to their Red Velvet cake because it's the best I've had so far in London. I suppose the novelty with this Soda Range is that the flavour changes from day to day and the rota goes like so:
Mon: Cherry Cola/ Tue: Grape Soda/ Wed: Lemonade/ Thu: Orangeade/ Fri: Cola/ Sat: Cream Soda/ Sun: Root Beer
I'm not sure about the Cherry Cola and Root Beer because I'm not a great fan of either but I'm going to be popping along on a Grape Soda or Cream Soda day soon, so will let you know whether I end up gurgling on the pavement in South Ken from excess sugar consumption. Yum!
That's it for today folks! Please feel free to leave feedback and I hope this has enticed you into going to some of these events. I will be posting an healthy and insanely simple in time for the weekend but I'm keeping schtum until then!
Next biggie update will on Monday which will be fashion AND food focussed...I know, I spoil you guys don't I? :P
♥
Friday, 17 September 2010
//5 Foodie Places to love - London ♥
If you're out and about in London, I highly recommend paying a visit to one of these places - they're all fantastic and totally worth a nose around in!
1. Monmouth Coffee Company - 27 Monmouth St, London WC2H 9EU
A visit to Monmouth’s flagship shop in Covent Garden is definitely a worthwhile pilgrimage for seasoned coffee lovers. Famous for their carefully sourced beans and the care and preparation lavished on each and every cup of the good stuff, Monmouth shows bog standard coffee chains that it is possible to be ethical and produce something delicious.
2. Beatroot - 92 Berwick Street, Soho, London, W1F 0QD
Beatroot offers yummy vegetarian fare and has been heartily recommended by vegetarians and non veggies alike. With fresh, quick, tasty and very reasonably priced food as well as a wide variety of smoothies on the menu, it makes for a perfect place to eat when you’re after that essential energy boost.
3. Yalla Yalla Beirut Street Food - 1 Greens Court, London, Soho W1F 0HA
Yalla Yalla offers good quality, authentic Lebanese Street food and is open until 11.30pm. It’s a great venue if you’re out and about and want a tasty late night snack. Don’t be put off by the fact that it is always packed, a great vibe and friendly service will make you want to stay all night.
4. Borough Market – 8 Southwark Street, London, SE1 1TL
Undoubtedly the best place to food shop in London, there isn’t anywhere quite like it. ‘Fresh’ is the keyword here – you’ll be surrounded by the best local and international produce London has to offer. It’s recommended you visit on a Thursday when it’s quieter, but if you love the crowds, go on a Saturday.
5. Graphic Bar - 4 Golden Square, Soho, London, W1F 9HT
Quirkily furnished bar with knowledgeable, friendly staff and a drinks list that boasts awesome cocktails as well as 60 types of gin, Graphic is the ultimate hang out for those who long for a more sophisticated but still highly enjoyable night out.
1. Monmouth Coffee Company - 27 Monmouth St, London WC2H 9EU
A visit to Monmouth’s flagship shop in Covent Garden is definitely a worthwhile pilgrimage for seasoned coffee lovers. Famous for their carefully sourced beans and the care and preparation lavished on each and every cup of the good stuff, Monmouth shows bog standard coffee chains that it is possible to be ethical and produce something delicious.
2. Beatroot - 92 Berwick Street, Soho, London, W1F 0QD
Beatroot offers yummy vegetarian fare and has been heartily recommended by vegetarians and non veggies alike. With fresh, quick, tasty and very reasonably priced food as well as a wide variety of smoothies on the menu, it makes for a perfect place to eat when you’re after that essential energy boost.
3. Yalla Yalla Beirut Street Food - 1 Greens Court, London, Soho W1F 0HA
Yalla Yalla offers good quality, authentic Lebanese Street food and is open until 11.30pm. It’s a great venue if you’re out and about and want a tasty late night snack. Don’t be put off by the fact that it is always packed, a great vibe and friendly service will make you want to stay all night.
4. Borough Market – 8 Southwark Street, London, SE1 1TL
Undoubtedly the best place to food shop in London, there isn’t anywhere quite like it. ‘Fresh’ is the keyword here – you’ll be surrounded by the best local and international produce London has to offer. It’s recommended you visit on a Thursday when it’s quieter, but if you love the crowds, go on a Saturday.
5. Graphic Bar - 4 Golden Square, Soho, London, W1F 9HT
Quirkily furnished bar with knowledgeable, friendly staff and a drinks list that boasts awesome cocktails as well as 60 types of gin, Graphic is the ultimate hang out for those who long for a more sophisticated but still highly enjoyable night out.
//Oh-so-simple recipes - week 1 ♥
So incredibly easy but so amazingly tasty! Here are four recipes to get you in the mood for love cooking:
We know it can be a little difficult adapting to life as a Fresher – from a food perspective anyway. You want to go out, socialise and immerse yourself in university life, but at the same time things like cooking, laundry and cleaning your room are essential but boring things you will have to do. Unfortunately, we can’t help with tidying up your room or washing your dirty socks, but we can provide you with some simple but tasty recipes you can rely on while you get to grips with cooking!
Carrot and Coriander Soup
This makes enough for four, but can be kept in the freezer and reheated in the microwave. Also it is fine if you don’t have coconut milk or lime juice, but they do provide a mouth watering Thai-style twist when added.
Ingredients:
250g potatoes, peeled and chopped
700g carrots, peeled and chopped
1 onion, chopped
50g butter
Bunch of chopped coriander
1 litre of chicken or vegetable stock
100ml coconut milk (optional)
Splash of orange juice
Squeeze of lime juice
1. Melt butter in a heavy bottomed saucepan with a drizzle of olive oil to prevent it from burning, tip in onions and add a pinch of salt, close lid and leave for 5 minutes on a low heat.
2. Add the potatoes and carrots, stir gently and leave for another 10 minutes.
3. Add the coriander, stock, a splash of orange juice and a squeeze of lime juice. You can also put in coconut milk for a more Thai-style soup. Season to taste.
4. Bring to the boil, and then reduce heat and cover. Let it simmer until the carrots and potatoes are soft. This could take around 20-40 minutes, so check at 10 minute intervals.
5. Liquidize using a hand blender or a jug blender until the mixture is totally smooth.
6. Give it a quick stir and then add a squeeze of lime before serving.
Vanilla and Cinnamon French Toast
This is an amazingly simple to make but tasty treat. Perfect served with fresh fruit and a sprinkle of powdered sugar for a lazy weekend breakfast. It also means you can now use up all your stale bread instead of feeding it to the ducks!
Ingredients:
2 eggs
250ml milk
1 tsp ground cinnamon
1 tsp vanilla essence
1 tsp flour
2 tbsp butter
4 slices of white bread
1. Whisk eggs and add milk, cinnamon, vanilla essence and flour to the bowl.
2. Melt butter in a pan on a medium heat, adding a little oil to stop the butter from burning.
3. Dip both sides of the bread in the egg mix and then carefully place in the pan.
4. Cook on both sides until the slices are an even, golden brown colour. This may a few minutes, but it is definitely worth the wait as you do not want soggy French toast!
5. Serve with powdered sugar, fresh fruit or golden syrup.
Raspberry and Lavender Margarita
This is a unique spin on the classic margarita. Once you have mastered the method, you can experiment by adjusting the amounts of the tea infusion to increase the depth and intensity of the lavender flavours. A word of warning though – do not add too much otherwise it will taste like you’re drinking your grandmother’s perfume. To highlight the versatility of this recipe, white rum can be used as an equally yummy alternative.
Ingredients:
2 mugs of Ice
2 shots of white Tequila
500ml raspberry juice
Fresh or dried lavender sprig
1. Measure out 2 shots of Tequila in a cup and put in freezer
2. Immerse the sprig in hot water to create a lavender tea. Brew for 2 minutes and then remove the sprig. You do not want the tea to be too strong otherwise it will overpower the raspberry! Pop it in the freezer to cool.
3. Chuck the ice, raspberry juice, 2 tablespoons of lavender tea and chilled Tequila in the blender and blend until smooth. If you have a ‘pulse’ function on your blender it might be wise to crush the ice by pulsing it before adding the other ingredients.
4. Serve in margarita glasses, and decorate with raspberries.
Creamy Mushroom Risotto
This may require more effort than the other recipes but it is well worth it. The recipe is still fairly straightforward though, so you can savour the earthy aroma of porcini mushrooms without feeling like you’re slaving over a stove.
Ingredients:
2 onions
Tbsp butter
1 clove of garlic
1 box of Portobello or other large, flat mushrooms
1 packet of dried porcini mushrooms
125ml white wine
1 litre vegetable or chicken stock
1 packet of Amboretto risotto rice
Half a tsp oregano
Fresh Parmesan
1. Rehydrate porcini mushrooms by soaking them in enough boiling water to cover them. Leave for 10 minutes.
2. Remove and reserve the soaking water. Add enough stock to the soaking water to make 1 litre of liquid.
3. Finely chop the porcini mushrooms. Portobello mushrooms can be more coarsely chopped.
4. Chop onions and fry in the butter (add a drizzle of olive oil). Add a pinch of salt and clove of garlic and gently sauté on a low heat for 5 minutes
5. Add the packet of rice, and stir. Toasting the rice lightly like this allows a more nutty flavour to develop. Add the white wine and allow it to be fully absorbed.
6. Add oregano and then add ladles of the stock and porcini water mixture one at a time, while continuously stirring. The key here is to ensure that the rice slowly absorbs all the liquid. Repeat this process until the rice is cooked through but is al dente.
7. Stir in a knob of butter before serving, and top with parmesan cheese. Allow it to rest for 2 minutes before serving.
We know it can be a little difficult adapting to life as a Fresher – from a food perspective anyway. You want to go out, socialise and immerse yourself in university life, but at the same time things like cooking, laundry and cleaning your room are essential but boring things you will have to do. Unfortunately, we can’t help with tidying up your room or washing your dirty socks, but we can provide you with some simple but tasty recipes you can rely on while you get to grips with cooking!
Carrot and Coriander Soup
This makes enough for four, but can be kept in the freezer and reheated in the microwave. Also it is fine if you don’t have coconut milk or lime juice, but they do provide a mouth watering Thai-style twist when added.
Ingredients:
250g potatoes, peeled and chopped
700g carrots, peeled and chopped
1 onion, chopped
50g butter
Bunch of chopped coriander
1 litre of chicken or vegetable stock
100ml coconut milk (optional)
Splash of orange juice
Squeeze of lime juice
1. Melt butter in a heavy bottomed saucepan with a drizzle of olive oil to prevent it from burning, tip in onions and add a pinch of salt, close lid and leave for 5 minutes on a low heat.
2. Add the potatoes and carrots, stir gently and leave for another 10 minutes.
3. Add the coriander, stock, a splash of orange juice and a squeeze of lime juice. You can also put in coconut milk for a more Thai-style soup. Season to taste.
4. Bring to the boil, and then reduce heat and cover. Let it simmer until the carrots and potatoes are soft. This could take around 20-40 minutes, so check at 10 minute intervals.
5. Liquidize using a hand blender or a jug blender until the mixture is totally smooth.
6. Give it a quick stir and then add a squeeze of lime before serving.
Vanilla and Cinnamon French Toast
This is an amazingly simple to make but tasty treat. Perfect served with fresh fruit and a sprinkle of powdered sugar for a lazy weekend breakfast. It also means you can now use up all your stale bread instead of feeding it to the ducks!
Ingredients:
2 eggs
250ml milk
1 tsp ground cinnamon
1 tsp vanilla essence
1 tsp flour
2 tbsp butter
4 slices of white bread
1. Whisk eggs and add milk, cinnamon, vanilla essence and flour to the bowl.
2. Melt butter in a pan on a medium heat, adding a little oil to stop the butter from burning.
3. Dip both sides of the bread in the egg mix and then carefully place in the pan.
4. Cook on both sides until the slices are an even, golden brown colour. This may a few minutes, but it is definitely worth the wait as you do not want soggy French toast!
5. Serve with powdered sugar, fresh fruit or golden syrup.
Raspberry and Lavender Margarita
This is a unique spin on the classic margarita. Once you have mastered the method, you can experiment by adjusting the amounts of the tea infusion to increase the depth and intensity of the lavender flavours. A word of warning though – do not add too much otherwise it will taste like you’re drinking your grandmother’s perfume. To highlight the versatility of this recipe, white rum can be used as an equally yummy alternative.
Ingredients:
2 mugs of Ice
2 shots of white Tequila
500ml raspberry juice
Fresh or dried lavender sprig
1. Measure out 2 shots of Tequila in a cup and put in freezer
2. Immerse the sprig in hot water to create a lavender tea. Brew for 2 minutes and then remove the sprig. You do not want the tea to be too strong otherwise it will overpower the raspberry! Pop it in the freezer to cool.
3. Chuck the ice, raspberry juice, 2 tablespoons of lavender tea and chilled Tequila in the blender and blend until smooth. If you have a ‘pulse’ function on your blender it might be wise to crush the ice by pulsing it before adding the other ingredients.
4. Serve in margarita glasses, and decorate with raspberries.
Creamy Mushroom Risotto
This may require more effort than the other recipes but it is well worth it. The recipe is still fairly straightforward though, so you can savour the earthy aroma of porcini mushrooms without feeling like you’re slaving over a stove.
Ingredients:
2 onions
Tbsp butter
1 clove of garlic
1 box of Portobello or other large, flat mushrooms
1 packet of dried porcini mushrooms
125ml white wine
1 litre vegetable or chicken stock
1 packet of Amboretto risotto rice
Half a tsp oregano
Fresh Parmesan
1. Rehydrate porcini mushrooms by soaking them in enough boiling water to cover them. Leave for 10 minutes.
2. Remove and reserve the soaking water. Add enough stock to the soaking water to make 1 litre of liquid.
3. Finely chop the porcini mushrooms. Portobello mushrooms can be more coarsely chopped.
4. Chop onions and fry in the butter (add a drizzle of olive oil). Add a pinch of salt and clove of garlic and gently sauté on a low heat for 5 minutes
5. Add the packet of rice, and stir. Toasting the rice lightly like this allows a more nutty flavour to develop. Add the white wine and allow it to be fully absorbed.
6. Add oregano and then add ladles of the stock and porcini water mixture one at a time, while continuously stirring. The key here is to ensure that the rice slowly absorbs all the liquid. Repeat this process until the rice is cooked through but is al dente.
7. Stir in a knob of butter before serving, and top with parmesan cheese. Allow it to rest for 2 minutes before serving.
//Fresher's Food Tips ♥
Having to adapt to a new environment can be a little daunting for most of us, and adjusting to life as a university student is no different. Suddenly, cooking becomes a mammoth task. After a day of attending lectures, tutorials and soc meetings, making dinner is the last thing on your mind.
Initially I thought that cooking would give me more freedom to eat foods that I enjoy. This was true to some extent as I come from a family of horrifically picky eaters, but I soon realised that my cooking skills and as a result, the meals I made were incredibly limited. I had a vague knowledge of how to cook basic dishes but at the end of my first term at university, despite possessing basic culinary skills I found myself being bored of eating some form of pasta virtually every day. Since I had yet to discover the fantastically fresh fruit and specialist artisan pastries, cakes and breads Borough Market had to offer, my usual source of student rations was the tiny, mouse hole sized Sainsbury’s in Waterloo which specialises in ready ‘meals’ and other pre-packaged gastronomic delights. These rarely looked appetizing or particularly healthy.
I also encountered another problem - my attempts to avoid having to cook meant I was going to restaurants and cafes for most of my meals. This was cutting into my budget and soon I realised that I needed to drastically change my attitude to food otherwise, I would become extremely large and penniless. To ensure you don’t encounter the same troubles as I did, or fall into hungry pit of despair you must heed my warnings:
1. BUDGET – I know, you’re probably feeling vaguely nauseous because this is the millionth time this word has appeared since people have started offering you university advice. Watching the pennies is essential for university expenditure. Food will probably eat up a significant amount of your weekly expenses. Work out how much you should be spending on groceries and eating out and then try to stick to it. Admittedly, this is no mean feat and it is certainly not my forte but no one can blame you for trying your best.
2. TAKE ADVANTAGE OF MOTHER’S COOKING (or any others who have ‘feeder’ tendencies) – Although you may well be feeling extremely glad to be far, far away from your beloved Mater and Pater, there may be times when you feel a bit homesick. Some good old fashioned home cooking might be what you’re looking for. Well, do not despair – simply make regular visits ask them to pop meals in the freezer. Next time you visit home, there will be a small stack of frozen home made takeaways for you to bring back to uni.
3. COOKING = BONDING – You probably don’t want to be pottering around the kitchen like Aunt Bessie all day but the kitchen is often the most sociable place to be. It’s a great opportunity to meet your fellow hall mates and maybe even sample some international cuisine. The first time I cooked in halls was with my flatmate and even though our tuna pasta extravaganza turned out to be a bit of a nightmare, it broke the ice and we have become good friends. The tuna pasta however, was not lucky enough to experience such a happy ending as it found itself languishing in a dustbin some days later.
4. BE HEALTHY – It’s difficult, and with all the constraints of university life, like the endless rounds of socialising, drinking and occasional work you might find yourself gaining all sorts of bad eating habits. You have undoubtedly been told a hundred times, but things like eating three meals a day, avoiding sweeties between meals and eating enough fruit and vegetables still apply. Luckily companies like GRAZE (www.graze.com) make it a little easier for students to get their five a day. You can arrange regular deliveries of yummy fruits and nuts which means you won’t have to venture much further than your post box. You might also want to consider stocking up some healthier snacks for when you’re feeling peckish.
5. THE FREEZER IS YOUR FRIEND – Befriend and bond with your freezer! That may be going a little too far, but it won’t hurt to utilise all available freezer space. You will inevitably have days where you are far too tired and weary to drag yourself to the nearest supermarket, so stock up your freezer when you have time. You’ll end up with an Aladdin’s cave of edible goodies and won’t ever have to find yourself eating a 16th century prison diet - bits of stale bread and chunks of mouldy cheddar.
6. INVEST IN TUPPERWARE – It seems like something your great aunt would do, but although Tupperware is certainly not the most glamorous of containers to store your food in, it is extremely handy, virtually indestructible - a scientific miracle! They’re also freezable and microwavable. Another glorious thing about Tupperware is that if you are as clumsy as I am, the container is firmly sealed. This is unfortunately not the case with some other more traditional food receptacles, as I found to my detriment one morning at 6am as a glazed enamel baking tray full of meatballs and tomato sauce crashed to the floor.
These are merely a few of the myriad of tips I have to offer, but I think it is only fair to allow our most esteemed readers a chance to chip in with some of their own. I would strongly encourage you to e-mail or snail mail in your best tips and tricks as you can be sure that there will fellow students carefully poring over your every wise word. Remember: sharing is caring and although this is sadly not applicable to all things in life, it certainly is the case here!
♥
Initially I thought that cooking would give me more freedom to eat foods that I enjoy. This was true to some extent as I come from a family of horrifically picky eaters, but I soon realised that my cooking skills and as a result, the meals I made were incredibly limited. I had a vague knowledge of how to cook basic dishes but at the end of my first term at university, despite possessing basic culinary skills I found myself being bored of eating some form of pasta virtually every day. Since I had yet to discover the fantastically fresh fruit and specialist artisan pastries, cakes and breads Borough Market had to offer, my usual source of student rations was the tiny, mouse hole sized Sainsbury’s in Waterloo which specialises in ready ‘meals’ and other pre-packaged gastronomic delights. These rarely looked appetizing or particularly healthy.
I also encountered another problem - my attempts to avoid having to cook meant I was going to restaurants and cafes for most of my meals. This was cutting into my budget and soon I realised that I needed to drastically change my attitude to food otherwise, I would become extremely large and penniless. To ensure you don’t encounter the same troubles as I did, or fall into hungry pit of despair you must heed my warnings:
1. BUDGET – I know, you’re probably feeling vaguely nauseous because this is the millionth time this word has appeared since people have started offering you university advice. Watching the pennies is essential for university expenditure. Food will probably eat up a significant amount of your weekly expenses. Work out how much you should be spending on groceries and eating out and then try to stick to it. Admittedly, this is no mean feat and it is certainly not my forte but no one can blame you for trying your best.
2. TAKE ADVANTAGE OF MOTHER’S COOKING (or any others who have ‘feeder’ tendencies) – Although you may well be feeling extremely glad to be far, far away from your beloved Mater and Pater, there may be times when you feel a bit homesick. Some good old fashioned home cooking might be what you’re looking for. Well, do not despair – simply make regular visits ask them to pop meals in the freezer. Next time you visit home, there will be a small stack of frozen home made takeaways for you to bring back to uni.
3. COOKING = BONDING – You probably don’t want to be pottering around the kitchen like Aunt Bessie all day but the kitchen is often the most sociable place to be. It’s a great opportunity to meet your fellow hall mates and maybe even sample some international cuisine. The first time I cooked in halls was with my flatmate and even though our tuna pasta extravaganza turned out to be a bit of a nightmare, it broke the ice and we have become good friends. The tuna pasta however, was not lucky enough to experience such a happy ending as it found itself languishing in a dustbin some days later.
4. BE HEALTHY – It’s difficult, and with all the constraints of university life, like the endless rounds of socialising, drinking and occasional work you might find yourself gaining all sorts of bad eating habits. You have undoubtedly been told a hundred times, but things like eating three meals a day, avoiding sweeties between meals and eating enough fruit and vegetables still apply. Luckily companies like GRAZE (www.graze.com) make it a little easier for students to get their five a day. You can arrange regular deliveries of yummy fruits and nuts which means you won’t have to venture much further than your post box. You might also want to consider stocking up some healthier snacks for when you’re feeling peckish.
5. THE FREEZER IS YOUR FRIEND – Befriend and bond with your freezer! That may be going a little too far, but it won’t hurt to utilise all available freezer space. You will inevitably have days where you are far too tired and weary to drag yourself to the nearest supermarket, so stock up your freezer when you have time. You’ll end up with an Aladdin’s cave of edible goodies and won’t ever have to find yourself eating a 16th century prison diet - bits of stale bread and chunks of mouldy cheddar.
6. INVEST IN TUPPERWARE – It seems like something your great aunt would do, but although Tupperware is certainly not the most glamorous of containers to store your food in, it is extremely handy, virtually indestructible - a scientific miracle! They’re also freezable and microwavable. Another glorious thing about Tupperware is that if you are as clumsy as I am, the container is firmly sealed. This is unfortunately not the case with some other more traditional food receptacles, as I found to my detriment one morning at 6am as a glazed enamel baking tray full of meatballs and tomato sauce crashed to the floor.
These are merely a few of the myriad of tips I have to offer, but I think it is only fair to allow our most esteemed readers a chance to chip in with some of their own. I would strongly encourage you to e-mail or snail mail in your best tips and tricks as you can be sure that there will fellow students carefully poring over your every wise word. Remember: sharing is caring and although this is sadly not applicable to all things in life, it certainly is the case here!
♥
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