07.07.2023 17:30

Living on a Budget: 6 Delicious Recipes for Students

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Many of us are familiar with the feeling when you have to wait a couple of weeks for your scholarship, and the savings are gradually running out. No doubt, the best way to save money is to stop eating in a cafe and cook at home.

Of course, it’s not always easy to find the time, as students are busy with projects, homework, or internship duties. In such circumstances, relatively quick recipes are life-saving. So, we have collected a few of these – and we hope that you’ll enjoy the results.

Mastering the recipes below, you can discover the culinary talent and literally forget about numerous things on a to-do list. If cooking risotto for a large group of friends completely captivated you, and you forgot that the deadline for an essay is approaching – don’t worry.

Omelet With Mozzarella And Tomatoes

Cooking time – 5 minutes

Ingredients (for 1 portion):

  • 3 eggs;
  • 4 cherry tomatoes;
  • 20 g butter;
  • 50 g mozzarella;
  • 20 g basil;
  • Olive oil;
  • Black pepper;
  • Salt.


  1. Mix eggs with salt and pepper.
  2. Put butter and tomatoes in a frying pan, pour eggs over them.
  3. Twenty seconds later, add the mozzarella, chop the basil leaves and remove from heat.
  4. Leave the pan to cool for one minute, then pour over with olive oil and serve.

Chicken And Avocado Salad

Cooking time – 20 minutes

Ingredients (for 2 portions):

  • 1 chicken fillet;
  • 2 limes;
  • 1 avocado;
  • 1 orange;
  • 1 red onion;
  • 10 g fresh mint;
  • 90 ml olive oil;
  • Salt;
  • Sugar;
  • Black pepper.


  1. Cut the chicken into thin slices and marinate in lime juice with salt and pepper for 5-10 minutes. Fry in vegetable oil until the crust is golden brown.
  2. Peel the orange, cutting off all the white parts, cut it into slices.
  3. Cut the onion into thick strips.
  4. Cut the avocado in slices, removing the pit.
  5. Use a whisk to mix lime juice with chopped mint, 60 ml butter, sugar, salt, and pepper.
  6. Mix chicken, avocado, and orange with lime dressing, then serve.

Pasta With Shrimps And Spinach In A Creamy Garlic Sauce

Cooking time – 30 minutes

Ingredients (for 4 portions):

  • 200 g pasta;
  • 300 g shrimps;
  • 150 g fresh spinach leaves;
  • 100 g broccoli cabbage;
  • 4 cloves of garlic;
  • 150 ml cream;
  • 50 g grated Parmesan cheese;
  • Salt;
  • Onion.


  1. Fry chopped broccoli and shrimps, add 2 cloves of garlic, a little onion, and salt.
  2. Add spinach, fry it for a minute and add cream with Parmesan cheese.
  3. Add the remaining garlic (also passed through a garlic press) and stir the mixture.
  4. Cook the pasta al dente.
  5. Put the pasta on the plate, pour over the shrimp sauce and add the remaining grated Parmesan cheese.

Puree Soup With Mushrooms

Cooking time – 40 minutes

Ingredients (for 4 portions):

  • 9 potatoes;
  • 400 g champignons;
  • 1.5 heads onions;
  • 1 cup cream 20%;
  • 26 g butter;
  • 14 g herbs;
  • Salt.


  1. Peel the potatoes and chop them. Put the potatoes into a pan and fill them with water so that they are completely covered. Salt the water.
  2. Melt the butter in a frying pan and fry the chopped onion until the crust is golden brown. Then cut the mushrooms into large pieces and add to the onion. Fry slightly.
  3. Put the fried onions with mushrooms in a saucepan with ready-made potatoes. Cook them together, stirring from time to time.
  4. Drain the broth into a separate bowl. Blend the potato-mushroom mixture with a blender. After that, add broth to the purée until it becomes thinner, to the consistency you need.
  5. Put the soup on the fire, stirring constantly. Add cream. When the soup starts to boil, remove it from heat.
  6. Serve with herbs and a couple of mushroom slices.

Risotto With Chicken And Mushrooms

Cooking time – 40 minutes

Ingredients (for 4 portions):

  • 400 g champignons;
  • 200 g chicken fillet;
  • 200 g jasmine Thai rice;
  • 1 red pepper;
  • 1 onion;
  • 3 cloves of garlic;
  • 6 cherry tomatoes;
  • 1 tablespoon of tomato paste;
  • 2 tablespoons of dry white wine;
  • Grated ginger.


  1. Cook rice. Slice the chicken fillet (the cubes should be 1–2 cm side) and fry until done.
  2. While still frying the chicken, chop the onion into small cubes, then chop or squeeze the garlic. Fry the onion and garlic together in a preheated pan with vegetable oil until they’re golden brown. Then, add them to the chicken.
  3. Chop the pepper into small cubes. Cut tomatoes into 4 pieces each and fry them in another pan, adding tomato paste. Then, add the mixture to the main pan.
  4. Slice the champignons, then fry them in any oil until they’re golden brown.
  5. Combine all components (including rice), add salt, pepper, or grated ginger.
  6. Cover the pan with a lid and cook for 5-7 minutes. Then, serve.


Cooking time – 40 minutes

Ingredients (for 4 portions):

  • 100 g dark chocolate;
  • 180 g butter;
  • 200 g brown sugar;
  • 4 eggs;
  • 100 g wheat flour;
  • 100 g walnuts.


  1. Break the chocolate into pieces and melt it together with butter. Leave the thick chocolate sauce to cool.
  2. Meanwhile, mix the eggs with 100 g brown sugar: break the eggs in a separate bowl and whip them, gradually adding the sugar for 3 minutes.
  3. Chop the walnuts and fry them in a dry pan until the aroma appears.
  4. Add the remaining sugar to the cooled chocolate melted with butter. Then, add flour and chopped nuts. Mix everything with a whisk.
  5. Pour in the mixture of sugar and eggs. Then, mix it thoroughly with the chocolate mass. The color of the dough should be even.
  6. Preheat the oven to 200 degrees. Line the bottom of the dish with a sheet of baking paper. Pour the dough into a mold. Place in the oven and bake for twenty-five to thirty minutes until the sugar crust appears.
  7. Remove the cake from the oven, let it cool and cut it into square pieces.
  8. Serve the brownies with icing sugar on top, or vanilla ice cream.

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