Chef of the year finalist Martin Hansen releases a day of recipes which shall accommodate the daily student budget.
Fast food and noodles, the abhorrent clichés of the student kitchen. However chef of the year finalist Martin Hansen believes that these habits are easily changed and offers guidance for development in the kitchen.
As promised in last weeks interview, he has now prepared a slightly different but nutritious twist to the weekly repertoire.
“With some finesse, one can simply add a slice of luxury even on a tight budget.”
The recipes below, all fall within the theoretical student budget of 67 kronors, as calculated by the Swedish National Union of Students.
| Breakfast
“One has to focus on getting as much energy as possible during the day and a good start, is as they say the most important meal. From here i contemplated muesli, however its actually quite expensive, so it’s actually cheaper to make your own as i’ve done here.” |
Lunch“For lunch the need for something more substantial should be the priority, so a stew strikes the balance between carbohydrates and vitamins.” | Dinner“For dinner its not always wrong to attempt something more luxurious, it tastes great but also gives you that vital energy you need for the evening.” |
| Martins MuesliPreparation time: 10 Min
Price per serving: 8 kronor Ingredients for 4 servings200ml Oatmeal, 200ml Rye Flakes, 250ml Cooking Oil, 3 tbsp Honey, 2 tsp Vanilla Sugar, 3 tbsp Flaxseed, 3 tbsp Pumpkin seeds, 200ml curdled milk.
Preparation: Heat the cooking oil, honey and vanilla sugar in a large pan till its a liquid. Add the oatmeal and stir, make sure that it’s fully immersed, spread the mixture into a oven form, roast in the oven for 15 minutes at 175 degrees. Let the mixture cool and then add the flaxseeds, pumpkin seeds and nuts. The perfect breakfast muesli, just add curdled milk! |
Lentil and sausage stewPreparation time: 30 minutes
Price per serving: 15 kronor Ingredients for 4 servings500g Green Lentils, 200g Yellow onions, 20g Sliced Bacon, 200g Falu- Sausage, 1 Vegetable stock, 3 tbsp Balsamic vinegar, 300g Carrots, 1 clove of Garlic, 120g Pickled onions, 100ml Fresh Parsley, 1tbsp Potato Flour, 2 tsp Olive Oil, 1 Baguette and 1 bay leaf.Preparation: Dice the carrots, onions and bacon, let them sauté in the oil for a few minutes, add the stock, bay leaf and water, let it all boil for five minutes. Add the lentils, sausage and pressed garlic, let simmer for a few more minutes. Eventually if needed, thicken it out with the potato flour mixed with water. Apply a few drops of balsamic vinegar and garnish with parsley and pickled – onions. Is served well alongside baguettes. |
Salmon pudding with sliced lemon and melted butter.
Preparation time: 20 Minutes Price per serving: 23 Kronor Ingredients for 4 servings1kg Potatoes, 1 Onion, 200g cured Salmon, 4 Eggs, 400ml Milk, 1 Lemon, 1 tsp fine salt, Half tsp Ground pepper, 50g Butter and 1 pot of Dill.Preparation: (Note that for this recipe, the potatoes are already cooked) Preheat the oven to 200 degrees, prepare the oven form, slice the pre – cooked potatoes. Peel and dice the onion, place the potatoes, salmon and onion into the oven form. Beat the eggs together with salt, pepper and milk, add the parsley and pour the mixture into the form. Bake in the middle of the oven until the mixture has solidified and the surface has browned (circa 30 minutes). Melt butter in a pan and serve over the salmon pudding with added slices of lemon. |
| Pate and beetroot sandwich
Price per serving: 9 kronor Ingredients for 4 servings200g Liver/Duck Pate (Spreadable), 4 slices of rye bread, 100ml sliced Beetroots, 20g Slivered almonds, Pinch of Parsley.Preparation: Prepare the sandwich and then finish of with a garnish of parsley and almonds. Serve with a glass of Orange juice
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Total cost for the day 57, 40 Kronor
