Some festive recipes!

An image of chicken and vegetables with the words festive recipes typed over it

Hi all! I suppose some of you were beginning to think this site had reached its end, because we have been inactive for so long. I’m glad to announce ACKY’s is still very much alive and kicking and we are here to stay! Now isn’t that great news for the festive season?!

An image of a heart monitor with the words still alive typed over it
The reason we have been dormant is simply because we were moving; and setting up a nice Wi-Fi connection again proved to be an even bigger challenge than studies can be! However, as you all can see we are back and ready to post even more useful content for our student following.

An image of a golden Wi-Fi signal icon

Since it is almost Christmas I thought it would be fitting to post two new recipes that won’t break the bank, since let’s face it, students aren’t exactly rolling in the dough [yet]! Enjoy!

An image of a cold meat buffet

Recipe 1 – Cold Cut Christmas

Ingredient list:

Some assorted cold deli or lunch meats (amount will depend on how many people you are catering for. Use your own discretion).
A large pack of cherry tomatoes
One large block of gouda/sweet milk cheese
A jar of pickles/gherkins
One jar of pitted olives
Two packs of crackers or biscuits (personal preference)
One large plastic, metal or glass platter
1 tub of budget ice-cream or sorbet
450 ml milk
One instant pudding packet

Method: Simply roll and place the cold cuts in the platter and add the other ingredients to form a pretty arrangement. Mix the pudding packet (as per instructions on the pack) with the milk and chill until set. Once your guests are done eating your festive platter, dish up some ice-cream/sorbet and serve with the pre-made pudding. This is a fantastic way to have a budget yet classy Christmas, especially in warmer climates.

An image of chicken and vegetables in a pan

Recipe 2 – Traditional Budget Christmas Lunch

Ingredient list:

1 pack chicken thighs/drumsticks (about 8 thighs/drumsticks)
1 tsp chicken spice
260 ml mayonnaise
260 ml chutney
220 ml boiling water
1 packet white onion soup powder
6 large carrots (cleaned/peeled)
5 large potatoes (cleaned/peeled) or 15 mini potatoes washed and unpeeled
1 ½ cups of white rice

Method: Start off by washing the chicken pieces and placing them in an oven proof casserole dish. Then pour the 220 ml water into a mixing bowl. Add the soup powder and chicken spice to the water and whisk rapidly until thoroughly mixed (no clumps). Once mixed add the chutney and mayonnaise to the soup/water mixture and stir. Pour the mixture over the chicken pieces, cover with lid and bake at 180 degrees Celsius for approximately thirty to forty minutes (depending on oven used).

When you have placed the chicken in the oven, you can start to prepare your vegetables. Cut the potatoes and carrots into bite sized chunks and place these in a steamer for 30 minutes. Alternatively (if you don’t have a steamer) place the carrots and potatoes in a pot of boiling water and cook on a stove top (medium heat) for between 25 and 35 minutes (depending on the stove used) until firm but soft.

An image of a bowl of cooked rice

Remember to boil your rice in some water on a stove top (until cooked) as soon as you have started cooking your vegetables and chicken, as rice can take a while to cook nice and fluffy.

Once the chicken is done, remove the lid and brown/grill the chicken further to your personal preference, being careful not to burn the chicken. NB: Always make sure chicken is cooked through and not pink inside as it can make a person very ill. Serve and enjoy!

Note: After you have served your meal you can offer your guests an unusual dessert of pudding cups on which you have pasted a personal festive message.

Happy holidays everyone!

xxxxxxxx

Academics Can Kill Your Sanity 2018

(www.academicscankillyoursanity.com)

Important Notice For All Our Readers

Notice Academics Can Kill Your Sanity

Hello to all our amazing readers and followers. This is just a notice to inform you that ACKYS (Academics Can Kill Your Sanity) is still ongoing and active. Why we have not published articles in a while is due to a few personal reasons. For instance I (Debbie Nel) have been busy with a very taxing house renovation for the last couple of months. Due to this and a couple of other reasons, there has not been much time for my writing or photography career.

Don’t despair however as Academics Can Kill Your Sanity with be back in full swing as from January 2018. As will all my other blogs and sites, such as Mortal Life Modes.

For those interested in following me (and my endeavours), here are links to my social media profiles:

Facebook Debbie Nel

Instagram Debbie Nel

Google Plus Debbie Nel 

Google Plus Main Account

Thank you all for your patience and your continued support

Debbie

(And have a great Festive Season and a very Happy New Year!)

(Why not join our Forum while you wait for new content? It is a great way to interact with me as well as other readers. You could also check out the great free colouring pics under our Free Stuff section).

Academics Can Kill Your Sanity 2017

Cheap take on a traditional Indian dish for the cash-strapped student

Image of various curry dishes

As many of you already know, Academics Can Kill Your Sanity is dedicated to pretty much all things related to being a college or university student in the twenty-first century.

Image of a student with books

This naturally (in my opinion) includes matters pertaining to all student’s stomachs and that is why, as a little gift to you our valued Indian reader/student, I have decided to share a much cheaper take on a traditional Indian dish (with an added South African Indian twist of course) with all my valued readers. Enjoy!

Image of curried rice

Easy Cheap Curry And Rice
Ingredients:

1 Onion (diced)
1 Diced potato
2 Peeled and diced tomatoes
1 Can mixed vegetables (drained)
2 Teaspoons turmeric powder
1 Teaspoon coriander
1 Teaspoon cumin
2 Bay leaves
Curry powder (as per spiciness/heat preference)
2 Cups uncooked rice

Method: Boil the rice in some salt water until cooked. Steam or boil the diced potato until it is soft enough to eat, but still firm. Fry the diced tomatoes and onion in a large pot, using some olive or sunflower oil and then add the spices, curry powder, vegetables and potato to the pot. Finally add a half a cup of water to the mix and bring to the boil. Cook the mixture through for approximately 15 minutes and then, finish off by serving the mixture on a bed of the cooked rice. Viola! There you have it; the easiest and most cheap Indian curry recipe you’ll find anywhere online!

Image of a fork

I hope you try this dish and that you thoroughly enjoy it!

Till Next time

xxxxxxx

Academics Can Kill Your Sanity 2017

(www.academicscankillyoursanity.com)

Edit: If you need some more yummy cheap recipes, like the ultra cheap Indian curry recipe I shared with you above, visit the following link. Also be sure to check out my/our post entitled, ‘Starving student? Budget food ideas‘.