7 Hostel-Friendly Recipes which won’t bust your budget, your jeans or leave you eating pasta every night of the week.
Hostel kitchens can really be hit or miss in terms of utensils and facilities and if you’re trying to save money by cooking your own dinner/lunch, knowing what to make can often leave you doing circles of the grocery store. Here are 7 easy but healthy recipes that will give you maximum return on your food budget using only a handful of ingredients. Most hostels will have a share cupboard with oil, salt, vinegar etc so check that before you shop.
Vegetarian Honey-Soy Stir Fry
Choose whichever vegetables take your fancy or whatever is on offer!
Utensils/Facilities Needed
Chopping board
Sharp knife
Fry Pan
Saucepan
Stovetop
Ingredients
Egg x 1
Carrot x 2
Peas x 1 cup
Onion x 1
Capsicum x 1
Soy Sauce x 2 tbsp
Honey x 1 tablespoon
Rice x 1 cup (per person)
Splash of oil
Method
Cook rice in saucepan until tender. Drain and leave to cool
Heat oil in saucepan; add eggs and swirl over base to form an omelette, cool until set and transfer to chopping board to cool. Cut into strips.
Fry onions until soft, then add remaining vegetables and stir-fry for another 2 minutes
Add rice, soy sauce and chopped egg, stir-fry until vegetables are soft
Bruchetta
Fresh, easy, healthy and tasty. Mix and match whatever toppings you (and your budget) prefer.
Utensils/Facilities Needed
Chopping board
Sharp knife
Toaster
Mixing bowl
Ingredients
Bread (focaccia ideally, ciabatta, and panini also work well)
Tomato x 2
Few leaves of fresh basil
1 tbl of balsamic vinegar
Alternate toppings: Olives, prosciutto, goats cheese, mozzarella cheese, figs, anchovies.
Method
Chop tomato and basil finely and mix in a bowl with balsamic vinegar and a pinch of salt and pepper
Slice thick cuts of bread and lightly toast
Spoon tomato topping onto bread
Beef Stroganoff
Sometimes you’re just dying for a no frills home-cooked meal and wish mum was there to whip something up for you. A good ol’ beef strog has a few more ingredients required but is sometimes exactly what you need.
Utensils/Facilities Needed
Chopping board
Sharp knife
Frypan
Saucepan
Stovetop
Ingredients
300g steak cut into strips
Mushrooms x 1 cup
Onion x 1
Sour Cream x 250ml
Wousterchire sauce
Tomato sauce
Beef Stock x 1 cup
Rice x 1 cup (per person)
Method
In an oiled frypan over medium heat, brown the beef strips quickly, then remove & set aside.
Add the onions and cook slowly for 3 minutes, then add mushrooms and brown.
Pour in beef stock, wousterchire and tomato sauce and bring to a boil. Re-add meat and reduce heat, simmer for around 15 minutes.
Five minutes before serving, boil rice in separate saucepan. Stir sour cream into beef stroganoff and serve.
Baked Sweet Potato
Rich in antioxidants and fibre, this is perfect as a snack or addition to a larger meal!
Utensils/Facilities Needed
Chopping board
Sharp knife
Oven & aluminium foil (microwave & bowl can be used as substitute, with no foil required)
Ingredients
1 large sweet potato
Butter or sour cream or Greek yoghurt
Salt and Pepper
Method
If you are cooking in an oven: Wrap potato in foil and place in oven and cook for approximately 30 min or until soft (stab with fork to test)
If you are cooking in a microwave: Place potato in a bowl of water – try to submerge as much of the potato. Place bowl in microwave and cook on high for 7 minutes until soft (stab with fork to test)
Unwrap foil or remove from bowl, slice in half lengthways and garnish with salt and pepper plus yoghurt or butter or sour cream.
Grilled Lemon Chicken & Salad
Healthy, fresh and you can cook this one up in under 10 minutes.
Utensils/Facilities Needed
Chopping board
Sharp knife
Frypan
Stovetop
Bowl
Ingredients
Chicken breast x 2
Lemon x 1
Fresh herb of choice: Dill, coriander, or parsley
Mixed salad (lettuce/rocket/cucumber/tomato/capsicum)
Method
Chop salad ingredients and set aside.
Cut lemon in half and squeeze juice into a bowl, then add chopped herbs. Add chicken breast into bowl to marinate for a minute.
Heat oil in saucepan on medium heat and add chicken breast, then pour lemon & herb liquid into the pan. Turn chicken and cook until white through the centre.
Serve with salad and squeeze remaining half lemon over plate.
Omelette
Perfect for breakfast or a light dinner, and omelettes are another recipe you can mix and match with whatever toppings you can find in the free section of the hostel fridge.
Utensils/Facilities Needed
Chopping board
Sharp knife
Frypan
Stovetop
Bowl
Spatula
Ingredients
Eggs x 2
Grated Cheese x ½ cup
Half an Onion
Half a Capsicum
Handful of mushrooms
Other ingredients: salami, prosciutto, spring onion, sweet peppers, feta.
Method
Chop vegetables or meats and set aside, crack eggs into bowl & whisk with a fork.
In oiled frypan, pour in eggs and cook for a minute. Sprinkle in vegetables or additions onto egg, then using a spatula fold half of egg onto itself. Cook for another minute.
Flip omelette over to cook other side for another minute then serve.
Chilli Con Carne
Healthy, hearty, and you only need one pot (meaning less washing up using that questionable 2 year old sponge).
Utensils/Facilities Needed
Chopping board
Sharp knife
Frypan
Stovetop
Ingredients
200g mince beef
Brown onion x 1
Capsicum x1
Beef stock x 1 cup
400g can chopped tomatoes
400g red kidney beans
Paprika, cumin, and chilli powder x 1tsp
Sour cream to serve (optional)
Method
Dice vegetables and add to oiled fry pan on medium heat.
Brown the minced beef in the frypan and break it up with your spoon or spatula, then add beef stock.
Add can of chopped tomatoes and spices, then simmer for around 20 minutes, stirring occasionally.
Drain can of kidney and stir them into the mix.
Serve with sour cream.
