Autumn has crept up on us a little too quickly this year, the cold weather just makes me want to cuddle up in a duvet and watch movies at home. This sounds good right? It would be even better with some warm comfort food, ideally made by your mum or dad. But fear not, we are independent women, we can make our own comfort meals cheaply and easily that feel like a hug in a bowl.
Comfort foods often hold sentimental meaning and make us feel nostalgic. To me itâs all about what makes you feel safe and warm, like a Sunday roast, pie and chips, a hot bowl of soup or even a boiled egg and soldiers. That’s why we crave these types of dishes in the colder months. Thus, weâve put together some easy, cost-friendly foods that can help bring some home comforts to your damp and cold uni house to cheer you up during the Autumn and Winter months. I’m talking minimal effort, maximum results. Read on to discover some new recipes.
“minimal effort, maximum results’
Chicken and leek Pie
A cult classic for Brits, you need to have this solid staple in your portfolio of recipes. A creamy sauce cut with wholegrain mustard, this recipe is an easy and cheap version of possibly the comfiest food out there. Make for a bunch of hungry uni mates or save all for yourself and keep as leftovers for the coming week. The way I like to do this is to buy a whole chicken (you can get them often for less than ÂŁ5), roast it, save some of the meat and keep it to add into different recipes across the whole week – it saves money and tastes so much better.
https://www.bbc.co.uk/food/recipes/chickenandleekpie_90191
Roasted Vegetable soup
It seems silly to be putting this on the list as it may seem too âobviousâ, but I have ignorantly forgotten the impact a soup with a toastie or bread can have when youâre having a down day, or as I often call them, beige days. Using leftover vegetables in the fridge towards the end of the week is what you’re aiming for; half an onion, a pepper or courgette which have all almost been forgotten about are perfect for this recipe. Throw it all into a tray, with lots of oil, paprika, cumin and chilli powder and roast for half an hour. Blend once done, with some veggie stock and maybe coconut milk if youâre feeling fancy et voilĂ .
Shakshuka
Originating from North Africa, this one-pan vegetarian dish is made from a spicy tomato and thinly sliced pepper sauce with poached eggs covered with fresh coriander and parsley. I always put feta on top of mine too, optional but highly recommended.
Often eaten as a breakfast/brunch, I have recently started making this for dinner instead as it is a very wholesome and hearty dinner as it starts getting colder. Pair this with a nice chunk of crusty bread and lots of butter.
https://downshiftology.com/recipes/shakshuka/
Butternut squash mac and cheese
Mac and cheese is delicious but adding butternut squash and sage really levels it up. Eating it feels like (as with all of these dishes) a really nice hug. You can sub out the fresh herbs for dried herbs to make it slightly more cost effective and it still tastes amazing. I often find it quite hard to get fresh sage leaves in the supermarkets but if you can, then I would get them. This is a meal to make when you have time to wind down and cook with some nice music on with your friends.
https://www.mob.co.uk/recipes/mobs-butternut-mac-cheese
smokey chicken (or butternut squash) traybake with black beans, feta and lime
Inspired by Central and South America cuisine, the grouping of flavours in this are really amazing. The spiced chicken or butternut squash (for veggies) pairs really well with the sharp lime, spiked black beans and feta. It’s incredibly easy to make as you just throw everything into a roasting tin and cook for about 45-60 minutes – comfort food at its finest. I recommend making this if you have people over for dinner as it’s a sure showstopper.
https://thehappyfoodie.co.uk/recipes/smoky-chipotle-chicken-with-black-beans-feta-and-lime/
Red lentil Dhal with roasted butternut squash
Dhal, notably the backbone of Indian cuisine, never fails to impress. This version is perfect for when youâre too tired to cook as it can be ready in just 15 minutes. Youâll only need to have the essential spices and then youâre away. Once you have these you can make this dish very cheaply whenever you want and it works well when batch cooking. The recipe is great on its own, but I normally add roasted butternut squash and crispy onions on top to bulk it out. When it is pumpkin season I always try to buy one and use that instead.
https://www.mob.co.uk/recipes/seemas-dhal
RAMEN
I would say that myself and ramen are on pretty good terms; it’s a very comforting dinner that instantly makes me feel so happy. This recipe is a staple in my weekly meal plan and it provides a base for altering. Feel free to change the toppings, I sometimes sub out the chicken for crispy tofu or roasted butternut squash and corn. You can also adjust the amount of ginger, garlic and chilli involved in this recipe and I often double it; a great decision if you start to feel a bit ill as it will help clear out your sinuses. A note on the egg, the perfect time for the boiled egg is 7 minutes, trust me I have done the testing so you won’t have to. If you’re feeling cheeky get yourself down to the oriental supermarket to buy that extra delicious crispy chilli oil and put a few teaspoons on top to really elevate this dish.
