3 Foolproof Student Recipes

Turlough is currently undertaking her second year of the Bachelor of Science and plans to major in Bioengineering Systems.

With exams fast approaching, the uni student is more in need of proper sustenance than ever before. Eating a wholesome diet is crucial to keeping your brain functioning at its best. Often, however, the last thing you want to do after a long day of class is tackle the arduous task of preparing a meal. The following three recipes are simple and healthy, letting you avoid scurvy without burning down your house or breaking the bank! All of these dishes can be refrigerated and stored to be eaten throughout the week. They all contain fewer than 10 ingredients and are so simple that even a culinary novice will be able to enjoy a delicious and cost-effective meal!



A nutritious and tantalising dish, this bruschetta can be eaten for breakfast, lunch or dinner. It requires only a toaster and is easy to take to uni on the days when you don’t want to buy lunch.


  • Bread (try and opt for wholegrain for added health benefit)
  • 2 tomatoes
  • 1 onion
  • Basil
  • 1 avocado (optional)
  • 1 chili (optional)
  • Salt
  • Pepper
  • Olive oil
  1. Remove seeds from the chili and chop into small pieces.
  2. Dice the tomatoes, onion, avocado and basil and put in a bowl with the chili.
  3. Add olive oil, salt and pepper to taste.
  4. Toast bread.
  5. Put tomato mixture on toast and voila! Just like that you have a meal simply brimming with vitamin C, antioxidants and other goodies to keep you nourished.


Source: Turlough Crowe

Baby cos and haloumi salad

Makes 4 servings

This salad is an easy way to get your fill of leafy greens. Containing broccolini, which is a great source of vitamins A, C and K, it is fantastic brain food! Feeling in need of some more protein? Add some oily fish or an egg to keep you going during those long hours preparing for end of semester assessment.


  • 2 baby cos lettuce heads
  • 300 grams haloumi, sliced in 5mm thick pieces
  • 6-8 small onions with skin on, cut in half
  • 1/2 large purple garlic husk
  • 2-3 broccolini bunches, with stems sliced and heads broken into small pieces
  • 4 teaspoons apple cider vinegar
  • 1/2 cup olive oil
  • Olive oil for oiling the pan
  • Freshly ground pepper to taste
  1. Toss the onions and garlic in olive oil, then place them in an oven proof dish. Place the dish in a moderate oven, and roast the onions and garlic for 25 minutes or until just caramelising. Set aside.
  2. Wash and separate the lettuce and spread onto four plates.
  3. Using a non-stick pan coated in olive oil, fry the haloumi until just golden on both sides. Set aside.
  4. Keep the pan drippings and throw in the broccolini. Cook the broccolini stems until bright green and still crunchy.When nearly cooked, add the broccolini heads and toss for one minute to brighten the colour. Remove broccolini from pan and set aside.
  5. Re-coat the pan with oil. Add apple cider vinegar, the peeled garlic and all drippings, gently warm.
  6. Arrange the ingredients for the salad on plates, placing  the peeled roasted onions around the lettuce, then the haloumi, broccolini and, finally, pour the warm garlic dressing over the top. Add pepper and serve.


Source: Turlough Crowe

Vegan chocolate quinoa fudge

Don’t let the words ‘vegan’ and ‘quinoa’ scare you away! This fudge can be enjoyed by even the most carnivorous of eaters. It’s a great way to satisfy those sweet cravings while still providing fibre for a healthy digestive system, and also some essential vitamins and minerals, including iron.


  • 2 cups fresh pitted dates
  • 1/4 cup cocoa powder
  • 1/2 cup toasted quinoa
  • 2 tablespoons coconut oil
  • 1 tablespoon ice-cold water
  1. In a food processor, blend all ingredients except the water.
  2. As the ingredients start coming together, slowly, very slowly add the ice water until the dough just comes together. Do not add more water.
  3. Take the dough out of the processor and knead until all crumbs join the ball, then place into a baking paper-lined square pan.
  4. Put the fudge in the freezer for two hours or overnight. Take out of the freezer, cut into small pieces and enjoy!

– Turlough

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