Students pay little attention to their diet during Erasmus: they cut down expenses for nutritious and healthy food and eat something food like or spend a lot of money and time on sitting in the cafes and food establishments that can not replace healthy ration.

Therefore, we offer a way out of this situation - just to master the art of student cooking.

We will not leave you alone with this problem. Here is a selection of cool recipes that are easy to prepare, which you surely will cook because they are simple and delicious!

1. Pumpkin Oatmeal


- 1 cup quick-cooking rolled oats
- ¾ cup milk, or as needed
- ½ cup canned pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon sugar

How to cook:

Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

2. Indian Spiced Rice with Eggs

Don't forget to eat eggs! 2 eggs daily is a component of a healthy diet. It is a real source of amino acids, vitamins, and minerals.

Full of flavour and easy to prepare, this egg dish makes a perfect lunch or dinner.
- 2 tbsp (30 ml) salted butter
- 1red onion, diced
- 1clove garlic, minced
- 1red bell pepper, seeded and diced
- 1 tbsp (15 ml) curry powder (mild or hot)
- 1 cup (250 ml) basmati rice 
- 1 3/4 cups (440 ml) vegetable stock or water
- 1 tbsp (15 ml) white vinegar
- 4eggs
- 1 cup (250 ml) baby spinach
- 1/4 cup (60 ml) chopped fresh mint
- salt and pepper
How to cook:
1. In a large saucepan, melt butter over medium heat. Add onion and cook until transparent (about 2 minutes), stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add red pepper and curry powder; stir to combine. Add rice and stir for 1 minute. Add stock, stir and bring to a boil. Once boiling, reduce heat to low. Cover and cook for 15 minutes.
2. Meanwhile, while rice is cooking, cook eggs.
3. Once the rice is cooked, remove from heat, uncover and fluff with a fork. Stir in spinach and mint; season with salt and pepper. Divide rice onto four plates. Place an egg on top of each bed of spiced rice.


3. Salad

When you go grocery shopping for the week, just be sure to pick up a new bag of greens, and English cucumber, red onion, and lemon. Then the rest of the ingredients can be easily stored in your pantry/fridge for weeks or months at a time. Here’s what you’ll need.


- spring green mix (or whatever greens you have on hand)
- 1 English cucumber, very thinly sliced
- half of a medium red onion, peeled and very thinly sliced
- 1/2 cup pepitas or toasted pine nuts (or whatever nuts you have on hand)
- Proteins: cooked chicken, steak, pork, shrimp, salmon, or tofu would all be great added to this salad.
- Nuts: Pepitas (roasted and salted) are our go-to lately with this salad

Dressing ingredients:

- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice (or red wine vinegar)
- 1 teaspoon Dijon mustard
 - 1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper

How to cook:

The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
The Salad: Combine all ingredients in a large salad bowl and toss until evenly combined. Serve immediately and enjoy!

4. Spaghetti


- extra-virgin olive oil 1 tsp
- garlic 1 clove, sliced
- cherry tomatoes 125g
- ketchup
- low-fat yoghurt 2 tbsp
- spaghetti 200g
- lemon ½, juiced
- basil, a small handful of leaves
How to cook:
Heat the oil in a non-stick frying pan and cook the garlic for 1 minute. Tip in the tomatoes with 2 tbsp of water and cook for 5 minutes until the skins of the tomatoes start to split. Stir in the ketchup, yoghurt, and some seasoning, and keep warm. 
Meanwhile, cook the spaghetti following pack instructions, then drain well, reserving a little of the pasta water. Tip the spaghetti into the sauce, add 1-2 tbsp of the cooking water, and toss. 
Add the lemon juice, tear in the basil, and divide between 2 plates.

5. Brioche French toast with warm blueberry compote

Superfood blueberries make a delicious warm compote to cut through the ice cream or clotted cream in this recipe. The golden fried bread is such a warming comfort food and makes this dish a really indulgent dessert or breakfast or supper idea.



- eggs 2
- milk 4 tbsp
- caster sugar 1 tbsp
- vanilla extract a drop
- brioche 4 thick slices from a loaf
- butter for frying
- vanilla ice cream to serve

Blueberry compote:

- blueberries 100g
- caster sugar 1 tbsp
- a lemon a squeeze of juice


How to cook:



Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.


To make the french toast, mix together the eggs, milk, sugar, and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides. Serve the french toast with a scoop of vanilla ice cream and the blueberry compote.

Author: Oksana Krit