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About this book

A unique student cookbook, Student Brain Food shows how good nutrition and eating well can help boost academic performance. Lauren Lucien, a graduate of Kingston University, UK, started collecting recipes whilst in her final year of study. Having learned which food helped her to study better and how to plan and budget for her meals, Lauren shares her best recipes to help you fuel your body and mind for student success.

Over 100 simple, tasty recipes, each come with step-by-step instructions and colour photographs. Drawing on the author's own experience, you'll find everything to support your student lifestyle - including nutritious fruit smoothies to keep you energised before a morning lecture; hearty stews and fish dishes to sustain you during assignment writing or exam time; creative recipes to make for friends or on date night, such as vodka salmon pasta and mini movie pizzas; and sweet treats to reward yourself with after completing deadlines or to take to societies.

The book also includes handy information and tips on cupboard must-haves, shopping on a budget, preparing commonly used vegetables, food hygiene as well as temperature conversion charts.

Table of Contents

1. Forward Thinking and Planning for Success

Abstract
  • Fresh: Milk, eggs, fruit for packed lunches and snacks, vegetables (greens, potatoes, carrots, stir-fry, onions, garlic), cheese, yoghurt, butter, sausages, meat (see also frozen).
  • Dry: Bread, cereals/oats, noodles/pasta, rice, nuts, stock cubes.
  • Jars/cans/bottles: Baked beans, tinned tomatoes, tuna, sweetcorn, sugar, olive oil.
  • Frozen: Meat (chicken, mince, beef, lamb), tofu.
Lauren Lucien

2. Tools of the Trade

Abstract
  • Slatted ladle — used for picking up pasta, turning salad, removing poached eggs from the pan.
  • Ladle — used for stirring, pouring sauces over meat.
  • Long wooden spoon — doesn’t scratch the pan, used for stirring hot sauces, soup and food that is in a deeper saucepan.
  • Slatted turner — used to flip eggs, pancakes, pick up fish from the pan.
  • Small wooden spoon — doesn’t scratch the pan, good for stirring and tasting with, used for beating cake mixture.
  • Masher — for when a fork just isn’t enough! Good for potatoes, root vegetables and even fruit.
  • Balloon whisk — good for whisking pancake batter, cake mix and stirring sauces.
Lauren Lucien

3. Useful Information

Abstract
Here are explanations for some of the terms used in the book that you may not have heard before. In the recipes I’ve put them in italics, so check back here if you need more information when you’re cooking.
Lauren Lucien

4. Get Cooking!

Abstract
1
Fill a small pan half full with cold water. Place it over a high heat and bring it to the boil. You’ll know that water is starting to boil when bubbles start forming and rising to the surface.
 
2
Place an egg on a tablespoon and lower it into the water. Put both eggs in at the same time if you’re having two. Leave to simmer for 3 minutes for a soft-boiled egg (runny), 4–5 minutes for a ‘softy-hard’ (that’s how I like it!) or leave for about 10 minutes for a very hard-boiled egg.
 
3
Toast and butter your bread and cut into strips. Pile the ‘soldiers’ up on your plate. Remove the egg(s) from the pan and place in an egg cup. Cut the top off with a knife, then dunk your soldiers in. Don’t forget to scoop out the egg from the top!
 
Lauren Lucien

5. Useful Resources

Abstract
  • Check out The Self Sufficient-ish Bible by Andy Hamilton and Dave Hamilton (Hodder & Stoughton, 2008). It’s a really great starting point for those who are fed up with high food bills.
  • Visit http://​www.​lovefoodhatewast​e.​com for tips on how to save money on food, what to do with your waste and more.
Lauren Lucien
Additional information