Student Recipe: Tomato Pasta Ⓥ

Tomato pasta - a staple for any student on a tight budget. With only a few store cupboard ingredients you can make enough for a few days' meals. Ingredients: 1 400g can chopped tomatoesPasta of choiceSalt and pepperSprinkling of sugarMixed herbs1/2 large onion, diced Method: Fry off the onion until translucent and soft. Put on … Continue reading Student Recipe: Tomato Pasta Ⓥ

Student Recipe: Beef Stroganoff

It might look tricky to make, but this beef stroganoff is easy as pie, and cheap as chips! Ideal for a romantic meal or a Friday indulgence, enjoy with a good glass of red wine. Ingredients: 2 beef steaks1/2 large onion, diced1 garlic clove, finely chopped1 pot single cream2 beef stock cubesMushrooms, sliced1 tsp paprikaRed … Continue reading Student Recipe: Beef Stroganoff

Student Recipe: Pork and Tomato Rice Pot (Ⓥ)

I first came across this recipe in a student cookbook, and was pleasantly surprised at how tasty it is! Plus, if you don't put the pork in and replace the chicken stock with vegetable stock, it's vegan. Ingredients: 250g paella/risotto rice300g pork fillet, sliced (totally optional)1 can of chopped tomatoes (a 400g can)600ml of chicken … Continue reading Student Recipe: Pork and Tomato Rice Pot (Ⓥ)

Student Recipe: Spaghetti Bolognese

Simple and quick to make, spag bol is a staple in my household, and this our take on it. Feel free to put your own spin on it! Ingredients (makes about 6 servings): 1 pack of minced beef (feel free to replace with Quorn)1/2 large onion, diced3 large carrots, chopped1 garlic clove, finely choppedMushrooms, sliced1 … Continue reading Student Recipe: Spaghetti Bolognese

This Is Clermont-Ferrand – Part Three: What To Do

So we've talked about the history of the town, and where to grab a bite to eat, but what about activities during the day? Luckily for you, there's plenty to do! *Sidenote, I haven't been sponsored by any of the places I talk about, it's my honest opinion! Shopping If you're shopaholic like me, you'll … Continue reading This Is Clermont-Ferrand – Part Three: What To Do