Eating eco-friendly can be tricky when you lead a busy, fast-paced life, and no-one knows that better than university students.
Exams, parties, and long hours spent in the library – all these make it so that in our university days, cooking isn’t at the top of our priority lists. As students on the go, we’d rather look for something that is quick, simple and (preferably) delicious. With convenience as our prime objective, it can be easy to get swept up in an onslaught of ready-made meals, losing track of all the fresh ingredients going bad in our fridges.
The result? Stale bread, mushy bananas, and vegetables that have surely seen better days, all rotting in our kitchens. But while these leftovers don’t sound overly appetizing, you shouldn’t discard them as useless just yet – with just a little bit of creativity and enthusiasm, they can still be turned into tasty, simple-to-prepare snacks.
The following three recipes show you how to use some of your residual food to prepare snacks that are both healthy and delicious, and that take mere minutes to make.
The added bonus? These recipes are perfect for social events. Whether you are hosting a potluck dinner, or are simply having a gezellig round of drinks with friends, these quick bites are guaranteed to hit the spot.
So ask some of your friends to come over, crack a beer open, and let’s get cooking!
Veggie chips have been growing in popularity recently, and for good reason – they are crunchy, delicious, and make for the perfect complement to a movie night-in. But what’s even better than buying veggie chips, is preparing your own. Not only does this homemade version taste as good as the original, it’s also healthier, comes with zero plastic packaging, and costs you very little to make.
Ingredients: old vegetables (potatoes, carrots, beetroot, parsnips and sweet potatoes work best for this recipe) a drizzle of olive oil salt and pepper to taste
Method: Preheat the oven to 200C, and line a baking tray with some parchment paper. Very thinly slice your veggies into ribbons (using a vegetable peeler works great for this) – the best part of this recipe is that is also uses the vegetable peels, which would otherwise surely be wasted. Spread the veggie strips on the tray and drizzle them with olive oil (think “less is more” – too much oil makes for soggy chips). Add salt and pepper to taste and bake for 20 minutes, turning the tray halfway through. Serve with some ketchup on the side and enjoy! BONUS TIP: If you wish, you can season your chips with additional spices to give them any flavor you like– options include paprika, oregano and basil.
© Emily Meijaard/ TBYW
If you think eating your week-old bread sounds less-that-enticing, think again. These oven-baked brushettas are garlicky, aromatic and make for the ideal tapas-style dinner spread.
Ingedients: old/ stale bread 2-3 cloves of garlic a drizzle of olive oil salt and pepper to taste dried or fresh oregano dried or fresh rosemary (optional) sundried tomatoes (optional) olives, pitted and chopped
Method: Preheat the oven to 180C. Peel and finely mince or crush your cloves of garlic. Cut all your slices of bread in four, and drizzle each part with olive oil. Rub the garlic into the bread and season with the salt, oregano and rosemary. If you like, garnish your bruschettas with some sun-dried tomatoes and olives. Line a baking tray with some parchment paper, and arrange the bread on top. Bake for 7-10 minutes, or until the bruschettas turn golden. Serve them with a glass of white wine, or simply enjoy them on their own!