Recipes That Got Me Through University

When I first moved out of my parents house my mum gave me an empty recipe box.

Throughout that first year, my mum, grandparents, aunties, and uncles would send me letters, and inside there would always be a recipe for my box.

Usually it was either something that they had been making forever, or something that I loved growing up.

That box now sits in my kitchen, and has been my go-to for the last four years as I have learned the art of cooking for myself.

As I come into my last year of school, I have decided to impart some of my tried and true wisdom on all of you and give you a few of the recipes that I have basically lived off of since my timely departure from home.

Chicken Curry

Okay so disclaimer, this is 99% not authentic curried chicken, its just a simple version that my mum thought I probably wouldn’t mess up.

  • 2 chicken breasts – cut into bite sized pieces.

Sauté pieces until cooked through, then add:

  • 1 stalk of celery finely chopped
  • 1/2 diced green pepper
  • 2 green onions, finely chopped
  • 1/4 cup of butter

Remove ingredients from pan and set aside. Stir 1/4 cup of flour into remaining liquid (butter, etc.) and make a roux.

Slowly stir in 2 cups of light cream to make a thick sauce.

Add a few shakes of salt & pepper and 1-2 tablespoons of curry powder.

Return chicken to sauce and heat through!

Honey Baked Chicken 

  • 1/2 cup of honey
  • 1/2 cup of melted butter
  • 1/4 cup of mustard (4 tablespoons)
  • 1 teaspoon salt
  • 1 teaspoon curry powder

Combine these ingredients into a saucepan and warm through.

Place package of chicken breasts in a shallow baking dish. Pour mixture over chicken. Add chunks of garlic into dish around the chicken.

Bake at 350 degrees for 1 hour 25 minutes. Baste every 15 minutes until nicely browned.

Broccoli Cheese Soup

Sauté 1 medium yellow onion in 1 tablespoon of butter until soft.


  • 2 cups of water
  • 4 1/2 cups of broccoli
  • 1 1/2 tablespoons of chicken bouillon powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • pinch of pepper

Cover and cook for about 10 minutes or until broccoli is soft. Cool slightly but do not drain. Transfer to blender in batches and puree. Return to saucepan.


  • 2 1/2 cups of milk.
  • 1 (or more, there can never be enough cheese) cup of grated cheese.

Stir until hot and cheese is melted.

Try some of these recipes out! They are some of my favourites, and have kept me alive for the last four years 🙂

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