By Lindsay Thys

So living in res, you do not always feel like cooking, but I’ve taken the time to try out some quick and easy dishes that are delicious and fit the student budget too!

Easy Pasta Bolognaise pressure-cooker-one-pot-pasta-bolognese


Oil (olive, canola or sunflower seed oil, for frying)

1 chopped onion

1 clove of garlic, minced

1 small punnet Lean beef mince

1 packet of tomato paste

1 can of chopped garlic and tomato

Brown sugar, salt and pepper

Penne pasta


  1. Heat oil in a deep frying pan over medium heat. Add onion and garlic. Leave to cook, stirring often, for 4 to 5 minutes or until tender. Add mince and cook, stirring for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute. 2.
  2. Add canned tomatoes and garlic and add a bit of sugar (this is optional – sugar usually balances the sourness in the tomato, 1-2 tablespoons should be enough). Stir to combine. Increase heat to medium-high and bring to the boil. Cook uncovered for 5 minutes. Reduce heat to medium and boil gently, uncovered, for 10 minutes or until the bolognaise sauce is thick.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. 4.
  4. Dish pasta into bowls. Spoon over bolognaise sauce. Add cheese or basil leaves to top it off, and season with salt and pepper to taste.


So I took the liberty to try this out, it was my first time making any kind of pasta, and surprisingly it was REALLY good!

I added Tabasco to the bolognaise sauce for an extra kick because I like all things spicy (and I got hot sauce in my bag) #swag

And I added some cream to the sauce to make it thick and extra creamy.

I love this recipe because it took me less than an hour to make, it’s saucy, it reminds me of home and it’s affordable!

But you can’t just trust my opinion, right? So I let Hunter and Nadine try it as well.

Hunter says: 

“I liked it, the cream served the dish well, The Tabasco came through strong, although I don’t know if that was a good or bad thing, cause I’m not a huge fan of spicy food. But overall, it was a good dish, and the fact that it was a res dish made it even better. I’ll definitely try it again”


Easy Butter Chickenindian_butter_chicken_1


Cubed chicken breasts

Butter chicken spice

Oil and butter

Butter chicken paste

Fresh cream

Garlic and ginger mix

Some plain yoghurt and some coriander to finish


  1. Spice the cubed pieces of chicken with the butter chicken spice. Add some oil, a table spoon of butter, and garlic and ginger mix to pan and allow chicken to cook for 10 mins or until it starts changing colour.
  2. Then add the butter chicken paste and allow to simmer for about 10 mins. Add your fresh cream and coriander, stir through and let it cook for 5 mins.
  3. Dish your butter chicken and serve with some naan bread or rice.

How to prepare Naan

Add some butter into pan and allow Naan bread to heat up for about 5-10 mins on a medium heat.


Two words: IN LOVE. This was yet again, my first time making this dish and it exceeded my expectations by far. *Pats back*

Indian cuisine has always been my favourite because of its many flavoursome dishes, and butter chicken happens to be my favourite. I love this dish because of its exotic flavour; also, the naan bread that I bought at food lovers complimented the dish well.

I love that it has the perfect balance of spicy yet rich and creamy! If there is one dish that everyone should try it’s definitely Butter chicken!

Again, you can’t just take my word for it, So Tuschani tried it too.


“Lindsay’s butter chicken is so yummy! It was saucy and flavourful – just like a curry should be. She better make it for me again”