The Greedy Student’s best recipes

Julia Stanyard 2 May 2015

As we all know, and are constantly being told, food is one of the most important factors affecting brain function. So, in order to help myself (and hopefully you) I have started being inventive with my ingredients and limited kitchen space to produce some delicious, brain enhancing grub.


Ten Minute Tortilla:

If you’re searching for solid, simple comfort food, then look no further than this dish. Think of it as a combination between jacket potatoes and an omelette – two delicious meals in one.



2 eggs

3 cooked new potatoes, cut into rounds

Half a white onion, sliced thinly

1 tsp cooking oil



1. Heat the oil in a frying pan and add the chopped onion, cook on a medium heat until the onion becomes slightly translucent. 
2. Whisk the eggs and season generously. Now pour the eggs into the frying pan and arrange the slices of potato on top. Keep the pan on a medium heat and cook the egg mixture until the bottom is firm and slightly browned, then place a plate over the top of the frying pan and flip it, so that the uncooked side is face down on the plate. 
3. Place the pan back on the heat and then slide the tortilla back into the pan to cook the other side. Serve with a green salad.



Quick and Easy Veggie Ramen:

This is a really quick and nutritious lunch or dinner. I was initially dubious that it would satisfy my pretty impressive appetite, but it is actually surprisingly filling and reasonably healthy.



1 nest of noodles

1 vegetable stock cube

1 carrot, peeled and cut into strips

1 pak choi

1 handful of mushrooms, chopped

1 handful of bean sprouts

1 red chilli, deseeded and chopped

4 spring onions, chopped

1 garlic clove, chopped

1 tsp ground ginger

1 tsp five spice

Some soy sauce



1. Cook the noodles according to packet instructions.
2. Pour cold water into a saucepan and begin to bring it to a boil. Once it is boiling add the stock cube, ginger, five spice and garlic. Add the carrots and mushrooms and boil for 5-6 minutes or until the carrots and mushrooms are cooked to your liking.
3. Put your cooked noodles into a deep serving bowl and top with the bean sprouts and pak choi. Pour over the broth, carrots and mushrooms. Sprinkle over the spring onions and chilli and season with soy sauce. Enjoy!


If you want to find out more about Amber's recipes, her blog can be found at