Easy Recipes for Exam Season

Perhaps you have acquired some new cooking skills in the kitchen during lockdown (hands up if you tried to make bread), but sometimes you need quick meals with minimal clean up. Take note, because these 3 easy recipes for exam season will get you through the toughest times. Read till the end to see how you can whip up a chocolate chip cookie in 60-seconds… because if that doesn’t get you through the exam grind I don’t know what will.

One Bowl Power Pancakes

They say breakfast is the most important meal of the day… and I’d certainly agree if pancakes were in question. Our first easy recipes for exam season are packed with healthy fats and fibres to keep you fuller for longer. Plus you can make these ahead of time and keep a stash in the fridge or freezer for a quick breakfast or snack!

You will need:

• 1 C milk
• 2 tbsp chia seeds
• 2 tbsp ground linseeds (or 1 egg)
• 3/4 C wholemeal flour
• 1/4 C rolled oats
• 1-2 tbsp sugar (depending on how sweet you like it)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Generous pinch of salt
• 2 tbsp cocoa powder

Instructions:

1. Combine milk, chia and linseeds in a large bowl. Set aside for a few minutes to allow the seeds to absorb some liquid while you gather the other ingredients.
2. Add remaining ingredients to the bowl, and mix gently to combine. It will be a little lumpy and that’s fine.
3. Heat oil/butter in a non-stick pan, then add a few big spoonfuls of batter and smooth out into a circle with the back of the spoon. Flip when bubbles appear. I made 6 medium sized pancakes.

Crispy Rice Bowl

Arguably the best part of fried rice are the crunchy, golden brown bits stuck to the bottom of the pan (IYKYK). Well this has a whole layer of crispy rice goodness, and you can use up whatever fresh or frozen veges you have already. Top with a runny-yolk egg and you have a nutritious lunch or dinner! There aren’t specific measurements for the recipe – just use the amount of leftover rice you’ll eat and go from there.

You will need:

• Vegetable oil
• Rice (leftover is best)
• Spring onions, sliced
• Soy sauce
• Salt
• Vegetables
• Egg or another protein like tofu, canned tuna etc.
• Sauce: equal amounts gochujang/sriracha, sesame oil, soy sauce; approx. 1 tbsp per serving
• Garnish ideas: pickled red onion, nori seaweed strips, sesame seeds

Instructions:

1. Mix rice, spring onions, a dash of soy sauce and a pinch of salt.
2. In a non-stick frying pan, heat enough oil to evenly coat the bottom of the pan.
3. Once the oil is hot and looks shimmery, press the rice down into one even layer. Reduce the heat to medium, and let it cook for 6-8 minutes. Check on it by lifting up the edges to ensure it is not burning – you want it to slowly turn golden brown and crisp up.
4. While the rice cooks, prepare your other vegetables and mix the sauce.
5. Transfer the rice to the serving bowl, with most of the crispy layer facing up so that it doesn’t go soggy.
6. Using the same pan, fry your egg and/or any vegetables you need to cook.
7. Serve with the vegetables, garnishes and a drizzle of the sauce.

60 Second Microwave Cookie

I’m not going to lie, I was sceptical about this idea at first… and as I stared at it spinning around in the microwave, the batter puffed up like a crazy souffle and I prepared myself for the worst. But, after I let it cool down slightly and ate my first spoonful of the “cookie”, I was blown away.

It is gooey on the inside, like eating cookie dough, but also chewy on the bottom where it meets the sides of the dish. Yes, the top will look a little pale and undercooked because you don’t have the full force of the oven to make it the usual golden brown, but appearances aside, it truly hit the spot.

You will need:

• 30g butter or margarine (I used nuttelex)
• 1 tbsp brown sugar
• 1 tbsp white sugar (you could use less if you want it to be a little less sweet)
• ¼ tsp baking soda
• 1/8 tsp salt (aka a pinch)
• ¼ tsp vanilla extract
• 3 tbsp flour
• Handful of chocolate chips (plus a few extra for the top)

Instructions:

1. Melt the butter in a microwave safe dish (like a small bowl/ramekin/mug).
2. Add the remaining ingredients and mix gently to combine.
3. Microwave on high for 45-60 seconds; this depends on your microwave and how wide/deep the dish you are using is. In my 1000W microwave, I did 45 seconds and then another 20 seconds.
4. Allow to cool, because this helps the batter set slightly – it is worth the wait I swear.

Comment below which easy recipes for exam season that you are going to try first! I’m already dreaming up different ways I can jazz up the microwave cookie – perhaps a swirl of peanut butter or a scoop of ice-cream on top next?

You can find more easy and delicious recipes on my Instagram @balanceyourplate. For more exam food tips, check out my blog on A+ Foods For C+ Grades.