Easy Mediterranean recipes for broke college students

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W.Whether you’re cooking dinner for your new roommate or about to attend a class, these recipes from Ramona’s Kitchen are perfect for making quick and healthy student meals.

Any of our recipes can be recreated on a shoestring, with ingredients that can easily be bought in bulk, keeping students full for days.

These recipes really are minimal effort for maximum results.

Humous stuffed eggplant (£ 4.10 per meal)

Inexpensive and healthy eggplants are the perfect staple for any student meal

(Ramona’s kitchen)

Eggplants are high in fiber and low in calories and can be bought for under £ 1 – a perfect staple for any student meal.

Serves: 2 (corresponds to lunch and dinner)

ingredients:

2 eggplants (€ 1.40)

1 bowl of mixed baby peppers (£ 1.50)

220 g feta cheese (€ 1.60)

250g Ramonas Original Heavenly Houmous (£ 2.69 for 500g)

Fresh herbs (€ 1)

olive oil

salt and pepper

method:

1. Preheat the oven to 180 ° C.

2. Halve the aubergines lengthways. Scrape out some pulp from each half (not too much, otherwise the aubergine will lose its shape) and place on a baking sheet lined with baking paper.

3. Cut baby peppers into slices and place on a separate oven-ready baking sheet.

4. Brush the eggplants with good quality olive oil and then generously brush the peppers with the same oil. Season both trays with salt and pepper.

5. Place the trays in the oven and cook for 20 minutes or until done. Throw the peppers halfway through to make sure the vegetables are covered.

6. After cooking, remove from the oven and place the aubergines on a serving platter.

7. Fill each half with a generous portion of humus and top with the vegetables roasted in the oven. Crumble the creamy feta cheese over it and round off with a few fresh herbs.

8. We added peppers stuffed with feta to the plate for extra color and decoration, and served the dish as part of a party mezze.

Fried eggplant, hummus and falafel shakshuka (£ 4.39 per meal)

The garlic in this dish helps ward off freshman flu

(Ramona’s kitchen)

This recipe features 3 cloves of garlic that have been shown to fight disease, including the common cold – perfect for warding off freshman flu.

Serves: 2 (corresponds to lunch and dinner)

ingredients:

1 eggplant (70p)

1 pepper, any color (45p)

10 cherry tomatoes (90 pcs.)

1 pot of Ramona’s Original Houmous (£ 2.69 for 500g)

6 x Ramonas Original Falafel (£ 3.25 for 500g)

1 red onion (21p)

3 cloves of garlic (25p)

400g tomato puree (32p)

½ teaspoon paprika

¼ teaspoon cumin seeds

olive oil

Salt and black pepper

For serving: sesame seeds, chopped fresh coriander, chilli flakes

method:

1. Preheat the oven to 160 convection / 180 ° C and line a large baking sheet with parchment paper.

2. Cut the aubergine and bell pepper into 1 cm cubes and place on the baking tray. Drizzle with olive oil, salt and black pepper. Fry for 30-35 minutes until tender, adding the tomatoes for the last 20 minutes.

3. In the meantime, peel and finely dice the red onion and cut the garlic cloves into slices. Put in a pan with a little olive oil and fry for 5-10 minutes until soft. Add paprika, cumin, a little salt and black pepper and fry for 1 minute. Add tomato passata and simmer for 10 minutes.

4. Stir the eggplant and red peppers into the tomato sauce and save the roasted tomatoes.

5. Spread the houmous next to the shakshuka on two plates or bowls. Top with falafel, roasted tomatoes and sesame seeds, chopped fresh coriander and chilli flakes.

Falafel wrap (£ 2.12 per meal)

Falafel can be prepared from the frozen state for a quick and filling meal

(Ramona’s kitchen)

Cook our falafel straight from the freezer in minutes to make your lunch more filling, ideal for quick preparation before heading to lectures.

Serves: 5 (corresponds to 5 lunches)

ingredients:

5 tortilla wraps (65p for 8)

500g Ramonas Jalapeno Heavenly Houmous (€ 2.69)

200g rocket (€ 1.77)

1 yellow pepper (45p)

1 red pepper (45p)

200 g feta cheese (1.30 €)

15 x Ramonas Original Falafel (£ 3.25 for 500g)

method:

1. Start by dicing the peppers and setting aside.

2. Place 3 falafel on a microwave-safe plate and heat for 4 minutes.

3. While they are in the microwave, start assembling the wrap by first spreading a generous layer of jalapeno houmous in the center of the wrap, topping with a large handful of rocket and some chopped paprika.

4. Finally, take the cooked falafel out of the microwave, place in the wrap and finally sprinkle some feta over the top.

5. Now just roll it up, put it in a Tupperware and your lunch is ready to go.

top: Keep the remaining chopped peppers in the refrigerator to make lunch prep even faster for the rest of the week.

Variations: Add any extra vegetables you have left, like onions or cucumbers. Change up your lunch every day by using different flavors of houmous and falafel.

Mediterranean Vegetable Casserole (£ 2.85 per meal)

This dish is sure to make new friends for you

(Ramona’s kitchen)

Make new friends with this simple yet delicious dish that is perfect to share with your roommates.

Serves: 4 (corresponds to 2 lunches and 2 dinners)

ingredients:

1 orange pepper (45p)

1 yellow pepper (45p)

1 red pepper (45p)

1 red onion (21p)

1 bowl of mixed tomatoes (or the equivalent of a bowl of cherry, cocktail or golden grape tomatoes) (90p)

200g black olives (pitted) (75p)

200g green olives (pitted) (75p)

250 g halloumi cheese (£ 2)

150g Ramona’s Beete Heavenly Houmous (£ 2.69 for 500g)

150g Ramona’s Red Pepper Heavenly Houmous (£ 2.69 for 500g)

olive oil

salt and pepper

Fresh herbs

method:

1. Cut the red, yellow, and orange peppers into slices – we used peppers, but any pepper will work for this recipe.

2. Slice the red onion and place on a baking sheet together with the sliced ​​bell pepper.

3. Scatter the small tomatoes all over.

4. Brush generously with high-quality olive oil and season with salt and pepper. Throw away the contents to make sure the vegetables are coated.

5. Place the tray in the oven at 180 ° C for 20 minutes or until it is cooked through. Season halfway.

6. Five minutes before the vegetables are ready, chop your halloumi into slices and place them in a preheated, heavy-bottomed grill pan. Turn halfway so that both sides are a good color. After cooking, keep the heat off until ready to use.

7. Remove the vegetables from the oven, add the olives and stir.

8. Spread the humus on the bottom of your serving bowl and cover with the oven-roasted vegetables. Finally, top with the grilled halloumi and fresh herbs.

9. Serve immediately with fresh, crusty bread – ciabatta or sourdough work well and are perfect for scooping up this dish and mopping up all the juices.

top: Can be served alone as a main meal or as part of a shared mezze.

Variations: Mix and match different flavors of hummus to create different combinations. Swap the mixed olives for marinated in chilli to add some fire to your bowl. You can also use zucchini or sliced ​​carrots dd.

Humus flatbread with beetroot (£ 2.27 per meal)

Beetroot helps maintain a healthy liver

(Ramona’s kitchen)

This dish is as tasty as it is healthy. Beetroot has been found to help maintain a healthy liver – great for combating the fresher nights.

Serves: 4 (corresponds to 2 lunches and 2 dinners)

Completed in: 15 to 20 minutes

ingredients:

4 flatbreads (79p)

500g Ramona’s Beete Heavenly Houmous (€ 2.69)

1 jar of green olives (75p)

3-4 peppers (assorted colors) (82p)

1 large zucchini (40p)

400g feta (or non-dairy alternative) (£ 2.60)

Rocket (for garnish) (1 €)

method:

1. Start by dicing the peppers and zucchini and halving the olives and setting aside.

2. Spread a generous layer of beetroot houmous on each flatbread, then top each of them with your chopped vegetables and a handful of arugula.

3. Finish your flatbreads by sprinkling some cubes of feta on top and then they are ready to cut and enjoy!

top: If you want to make a warm version of this dish, you can roast the peppers and zucchini in the oven and heat your flatbreads in a pan before putting them together.

For easier, more budget-friendly recipes and to shop for the Ramona’s Kitchen range, visit their website.