How To...Do Wallet-friendly College Catering, Part 1: equipment

Recommended Equipment for College kitchens...

Courtesy of Vector:  © Copyright Martin Kalimon and licensed for reuse under this Creative Commons Licence

Posted 2016 August; updated June 2022

PRICES ARE CHANGING SO FAST, PLEASE CHECK BEFORE YOU BUY

Kitting yourself out for cooking when at college can be daunting but hopefully this list, with 67 comments, will be useful.  The post is not intended as a comprehensive survey, more recommendations from a food lover/blogger who stocked a kitchen virtually from scratch on a tight budget.  

It's broken down into Essentials, Nice-to-Have and Luxuries. Clearly some items won't be necessary in a shared kitchen.

If you're the first one in your family to go to Uni, ask your mum if she will circulate the list to relatives who might want to send a 'congratulations & good luck' contribution.  

Remember: Food/fuel is the second most important thing to classes & homework in a student's life. 


67goingon50's Kitchen Equipment

RECOMMENDED ESSENTIALS *indicates a must

Knives:

*Victrinox tomato Knife

*1 small paring knife, suitable for cutting & slicing
1 cook's knife, large enough for root veg
1 long serrated knife for slicing bread

• If you can only afford one good knife, the Victrinox tomato knife with serrated blade £6 got rave reviews from the Luncheon Club 
• Catering students are recommended the not-too-expensive brand Victrinox (maker of Swiss Army Knives), which will last a good 10 years - also good for students everywhere
• See How to...Buying Kitchen Knives on the Nav Bar

£4-5 from Chinatowns

*Special mug: A really, really nice one that keeps liquids warm and cheers you up when slogging through essays or revising. Comes with lid. This one also comes in red

Wooden spoon/s
Fish Slice

Spider, tongs, catering chopsticks. 
Well-priced

Metal serving spoon

Slotted Spoon or *Chinese 'Spider' (retrieves foods in boiling water)

*Tongs
*Chopsticks, at least one pair, preferably cooking chopsticks (long ones) Great for cooking Chinese but also ideal for removing bread from toasters without fear of electrocution!

Freezer trays: For freezing berries separately or small packets of soup flat for easier storage; (this one a cheap-as-chips microwave tray for £1'ish at Morrisons)

*Storage Jars: supermarkets do lovely  storage jars with prices reflecting their ethos.  John Lewis Anyday are an impressive source.  Otherwise, coffee jars, mayo jars &  peanut butter jars make great free containers. Deli plastic tubs are re-usable for a short period of time for fridge storage.  An inexpensive bag of plastic clothes pegs stop opened packets from spilling.



*Electric Ring
1 at least, 2 is better

Pots: John Lewis does reasonably-priced pot sets especially before uni term starts; get there fast; 67 prefers non PVC coating but stainless steel will also do. 
*1 small with lid, for porridge, hot milk or single portions of rice
1 medium-large pan with lid for soups & casseroles 
*Frying pan with lid (also called a Saute pan), pref teflon coated (for easy 1-dish meals)

Slow cooker with separate or built-in timer:  Excellent value, costing as little as £25; worth their weight in gold when getting home after a day in the academic trenches

Family-sized with (timer)

Small Freezer, £100'ish:  I know, I know.  It might seem a luxury but cooking in batches is one of the cheapest ways to feed yourself or others.  It is also useful for storing items not meant for communal use.  A small freezer lasts years and will see you into your first flat.

(67 has a small three shelf Iceking which cost £150 in the early stages of the pandemic.  Unless you have easy, spacious transport during the summer break,  a small freezer, not a fridge-freezer will be easier to move.) 


USEFUL

Waffle Iron: makes waffles, panini, pizza, omelette.  See Bree Drummond on Dorm Room Dining, Food Network, Season 12 Episode 1.  A sturdy one with deep holes is probably best, 4 or 2 waffle models. The one below is no longer available but a selection is available online from $30 to hundreds of pounds.  The best make thick waffles.

Wok, with lid: One of 67's most useful items; it stir-fries, braises, steams; it cooks soups and stews and will happily fry an egg or omelette (practice needed!)  Good value.

Waitrose Soup Mug 

Soup Mug:  A mug with a wide mouth for dinners at (but not too close to!) the keyboard .  Also try giant coffee mugs.

Blender, Stick (cheapest) or Bowl:  Look for sales bargains on 600+ rpm combined juicer/processors

Stick blender & citrus juicer
under £15 each

Stock Pot: Wide ones double as casserole pots; tall ones conduct heat well

Spatula: for scraping every last bit out of bowls and pot

Soup Ladle

Temperature probe: for roasting meat and fish.

Sets of matching cutlery:  Stainless-steel sets of 6 pieces (2 settings), some coloured handles from £23 upwards at John Lewis (some only in store) 


BAKERS
Hand held Whisk (cheapest) or *Electric Beaters (various quality and prices - professional quality about £60)
*Measuring spoons
*Measuring cups
Bowls 
Baking trays and tins of various sizes: But don't be afraid to use casserole dishes lined with greaseproof paper for cakes and crumbles 

Piping bag with nozzles: Polycarbonate nozzles will last a lifetime but piping bags with metal or plastic nozzles is available at excellent prices from Nisbets, supermarkets and department stores.

Scales: Should give both grams and ounces in 1g/1 oz graduations. There are many styles and prices. 67 frequently bakes and prefers a battery-operated scale that measures grams and ounces (the one seen here  only measures grams but does weigh milk and water). 

If storage space is limited, reasonably-priced colourful sturdy stacking sets of measuring spoons & cups (plus bowls & strainer) are sold in most large department stores











Either:
*a small oven, from £80 (plain)-£260+ (combined oven, turbo-baker, grill, microwave) or air fryer with roasting/baking eg £150'ish, not tested yet but top on to buy list! July 2022):

Because:

• everyone eventually gets desperate for roasted or baked food
• ovens can be fuel efficient if you cook 2 items at once, eg meat on one shelf, granola below
• a small counter-top oven will do perfectly unless lots of baking/roasting is planned 

(Note: 67 in late 2017 purchased a catering oven which only bakes; it's ace.  But expensive and (2022) not cheap to run.  Less expensive ovens which only bake are also available.  Check Nisbets.)  

OR 
Microwave: These are good value, relatively cheap and fuel efficient.  They also produce rather nice mug cakes in minutes 

LUXURIES

Small personal Fridge (around £100): especially for those sharing a kitchen 

Juicer: Space-age bullet juicers look great but need space

Air Fryer: not just for the health conscious; a multi-tasking model at between 

£1-200 produces beautiful un-fried chips & Chicken quickly; roasting & baking needs a little practice.  

Remoska, an exceptional fuel efficient Dutch oven (Lakeland) around £150:  Popular with cost conscious pensioners.  Roasts meats beautifully; casseroles/ stews cook quickly though tops can dry out; steams; BUT the blogger's trials baking cakes/cookies were unsuccessful.

Cast Iron Frying Pan: Apparently the one to strive for; professional chefs are never without at least one.  It's next on the Blogger's list of purchases 

Bamboo Steamer Baskets: Wonderful for steaming and look impressive, from Chinatowns and Nisbet. Makes great presents.

Griddle: Makes perfect pancakes and grilled sandwiches








STOCKISTS with Blogger's comments

Flying Tiger/ Hema: pop in everytime you pass one for colourful inexpensive fun kitchenware; stock changes swiftly

Chinatowns everywhere: London has three big ones, two supermarkets on Gerrard Street, one 'hyper'-market on Lisle Street; some will have say, wok lids in stock, when others don't

Robert Dyas: June 2022: not long ago was great for items a little too pricy elsewhere but disappointing lately; still offers some great short-term bargains, esp near Warren Street at start of uni term

Sainsbury's: Worth a look for toasters, kettles

Waitrose: kitchenware not as expensive as expected; Anyday offers really great prices and is first stop for the Bloggerstill   

John Lewis: One could spend hours just looking; mostly excellent lasts-a-lifetime quality with prices to match.  Good selection of small ovens; delivery to nearest Waitrose  

M&S: Beautiful designs; some items great value

Borough Kitchen: To die for!  

Hampstead, Borough Market, Islington, Chiswick.  Mostly High end ultra posh kitchenware with good value items at lower price range.  

Professional Outlets

Nisbetts: Catering specialists. Beautiful London showroom off Shaftesbury Ave (near the cinema); everything and anything in professional or home kitchens; prices don't include VAT. Mail order; Terrific bargains if you're on the mailing list .



Tips:  In the How to...Section (on the Navigation Bar) there are a few useful posts about kitchen equipment, especially knives, slow cookers, gadgets, juicers vs food processors.  Do have a look.



 Part 2, Uni Store Cupboard Basics

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

CRISPY UNFRIED 'CHICKEN' FINGERS, Vegan, low-salt, low preservatives for kids & the infirm + adult canapés

These tasty crispy low-fat morsels make a cheerful and healthy meal for kids' and the infirm or, with a little twist,  go double duty as sophisticated adult canapes

 'Chicken' Gougons with ketchup & mayo served in the style of 'Sam-Cam-lite' 
 Take that, Miriam C!  

For many people, tofu is still a world of mystery albeit a tasty one encountered in Chinese restaurants. Treated right, it is a great meat substitute -- low in fat and deliciously savoury, easily absorbing flavours.  At least one carnivore has been converted by a 67 recipe using this eco-friendly food (Chilli Broccoli and Tofu)!

Tofu is popular with vegans who use it in desserts, sauces and other exotic ways.  67 usually sticks  to tried and trusted recipes: marinaded in sherry, soy sauce, ginger and garlic then stir fried, or cubed in soups. 

But not this time.

Here's a Double Duty recipe for 'chicken' gougons that provides an appealling lunch for small fussy eaters AND turns into a sophisticated canape with a boozy peach dipping sauce.

If you're thinking about the gougons for sandwiches, you can make the gougons thinner.

Preparation starts the night before.

Cost: £3.50'ish (6/23)
Serves: 2-3 kids for lunch or a small platter of canapes

Ingred:
    280 gms firm organic tofu, in fingers (4 horizontal slices, each cut into 5-6 fingers; try not to make the fingers too fat - their 'chickenness' is easily lost)

    1/2 cup unstrained 0-fat yoghurt
    2 tbsp Dijon mustard
    1 med clove garlic grated
    2-3 tbsp finely minced onion
    1/2 tsp salt  
    1/4 tsp pepper
    1 tsp celery salt

Then: 
    1/2 tsp smoked paprika
    1/4 tsp thyme
    1/2 tsp oregano
    1/2 tsp cumin
    1/3 tsp dried coriander 

    OR 1 1/2 tsp Cajun seasoning

    2/3 mug of breadcrumbs (67 used home-made from light wholemeal spelt buns but Japanese panko crumbs are also good)  


Method:

1. Mix yoghurt and spices
2. Pour half into a glass tray
3. Carefully place fingers in the mix
4. Cover with the other half of the yoghurt mix
5. Cling film & refrigerate 4 hours or overnight
6. Preheat oven to 450F, 220fan, 250C
7. Prepare 2 trays - one for baking, one for breadcrumbs
8. Spread half the breadcrumbs in one tray and, using a fish slice/spatula, carefully remove fingers from yoghurt and place them on the crumbs; cover with the rest of the breadcrumbs, patting them on to the sides if necessary
9. Generously spray the baking tray with olive or veg oil; transfer breadcrumbed fingers to the baking tray 
10. Lightly spray top of fingers with oil
11. Bake 35 mins, turning the fingers once
12. Serve with ketchup (homemade if possible) and yoghurt-mayonnaise (the photo shows store-bought ketchup and mayo; the blog supports SamCam!)  

ADULT 'CHICKEN' CANAPES

1. Increase spices to: 

      1 tsp smoked paprika

      1/2 tsp cayenne

      1/2 tsp thyme

      1 tsp oregano
      1 tsp cumin
      1/2 tsp dried coriander OR

      2-3 tsp Cajun seasoning

2.  Boozy peach (or nectarine), chilli & mint dipping sauce
    
    1 large ripe peach/nectarine, stoned, coarsely chopped
    1/3 raw yellow pepper, slightly less in weight than the peach
    2-3 tablespoons red onion
    1 tsp fresh mint or 1/3 tsp dried
    zest and juice of half a lime 
    brandy to taste, at least 1/4 cup
    1/2 tsp maple syrup (opt)

1.  Blitz until smooth with stick or bowl blender
2.  Refrigerate a few hours, pref overnight for flavours to blend
3.  Taste; add pepper and a bit of salt

Tips:

• the peach dipping sauce goes well with anything spicy; for kids, leave out the booze, slightly reduce the bell pepper and red onion and increase maple syrup
• hard peaches can be sauteed lightly in a little butter 2-3 mins or beginning to soften
• in winter, tinned peaches in juice, not syrup, are fine

Please leave a Comment in the box below              

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

    
   

SAUCES, DIPS, MARINADES (updated 19 Aug 24)

Many of these dips are Vegan...

No-Prep Asian 'Wonder' Sauce for Noodles:silky, creamy, 5 ingred, no prep, easy, 

Hot Artichoke & Spinach Dip, served in a bread bowl - an indulgence

Aubergine Tahini Dip, low-fat, for crudités and on crackers 

Boozy Peach/Nectarine Dipping Sauce for crispy fried bites & spicy meats

    1 large ripe peach/nectarine, stoned, coarsely chopped
    1/3 raw yellow pepper, slightly less in weight than the peach
    2-3 tablespoons red onion
    1 tsp fresh mint or 1/3 tsp dried
    zest and juice of half a lime 
    brandy to taste, at least 1/4 cup
    1/2 tsp maple syrup (opt)

1.  Blitz until smooth with stick or bowl blender
2.  Refrigerate a few hours, pref overnight for flavours to blend
3.  Taste; add pepper and a bit of salt

Caponata, Aubergine Vegan, lower-fat, easy

Chilli Hoisin Sauce: adventurous blend rich  with ginger & garlic

Chive & Onion Dip, low-fat

Health Conscous Rich Chocolate Dip/Spread: no sugar, gluten, dairy or nuts; so good you won't believe its healthy 

Chow Mein Noodle Sauce, for hot or cold noodles, easy, not quite as we know it, Jim but gloriously distinctive 

Curried Yoghurt mango dip (for 1 but easily multiplied) for raw veg and salads
   2 tbsp strained 0-fat yoghurt
   1 tbsp mayonnaise
   1 tsp curry powder
   1/2 tsp white wine vinegar
   1 tsp mango chutney 
   pepper & salt
Mix well.

Icing Sugar Glaze for dipping or drizzling 
3 tbsp icing sugar & 1 generous teaspoon milk stirred well; recipe easily multiples 

Lime & Hoisin Marinade for Meats and Tofu

Home-made low-sugar ketchup

Hot Dog Relish: sugar-free
      5 cherry tomatoes or equiv, in small dice
      3/4 tsp tomato puree, preferably low-salt
       small red chilli, de-seeded, in fine dice OR 1/2 tsp chilli flakes  
      1/2 cup bell pepper, pref green or yellow, in small dice
      1/3 cup dill pickle  (2 med in small dice)
      1/3 cup drained corn niblets
      1 tbsp wholegrain mustard
Mix all ingredients thoroughly; add cracked black pepper to taste.  Store in a wide-mouthed air-tight container in the fridge 3-5 days

Maple Dijon Dip, for sausage rolls & Scotch Eggs, not low-sugar

How to make and freeze Italian Marinara Sauce: easy, low fat, salt & preservatives

Middle Eastern Spice Rub: dry marinade

Mushroom Grapefruit Salsa

Pea, Broadbean & Endame Dip: Just Wow! Prepare the night before; veggie, skinny,starter

Flash Fried Oriental Tomato Sauce for noodle soups, fried rice & Chinese noodles.
     6-8 fresh tomatoes, poached in boiling water 1-2 mins, peeled and coarsely chopped
     salt & pepper
Heat a generous half tablespoon groundnut or other light veggie oil over high heat; toss in tomatoes; turn heat down a little; fry, stirring occasionally for 5 mins until tomatoes are soft and losing their shape; take off heat; set aside.  This dish can be prepared in advance and refrigerated a day ahead

Ginger & Scallion Sauce

  3 tsp grated ginger
  6 tbsp finely chopped white spring onions
  3 tbsp groundnut/peanut oil
  1 generous tsp grated garlic (opt)

Put ginger & spring onions in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle.  Stir and decant into serving bowl 

No-Prep Asian 'Wonder' Sauce for Noodles: gorgeously tasty

Orange & Sesame Marinade (for chicken pieces)
    juice & zest of large orange or equiv
    2 tbsp reduced salt soy sauce
    2 tbsp sherry/white grape juice/stock
    1 tbsp cornstarch (not polenta) or rice flour mixed with 1 tbsp cold water
Either marinade the meat for at least 20 mins OR once the chicken has crisped up in the oven, releasing much of their fat, brush at frequent intervals.  For last 10 minutes of cooking, scatter over sesame seeds.   

Oriental Dip 
    250 gr/9 oz strained or Greek 0-fat yoghurt
      80 gr/3 oz mayonnaise
    4 tbsp rice vinegar/dry sherry/white wine/grape juice
    3 tsp reduced salt soy sauce (Amoy or Pearl River Bridge)
    1 & 1/2 tsp toasted sesame oil (or good olive oil)
    1-2 tsp lemon or lime juice
    1/2-1 tsp 5 spice powder (or cinnamon)
    1 large clove garlic, grated or minced
    1 tbsp grated fresh ginger or 1/2-1 tsp dried 
    1 tsp dried oregano
    2 tbsp oyster sauce (opt)
    pepper & salt
Whisk ingredients together until well blended

Peanut Dipping Sauce: Thai, Vegan; excellent with crisp phyllo bites

    1/4 cup no-sugar peanut butter, smooth or crunchy
    1/2 tsp powdered ginger or 1 1/2 tsp finely grated fresh
    1 tbsp soy sauce
    2 tsp lime juice, plus zest of lime
    1 1/2 tsp sesame oil
    2 tbsp maple syrup
    3-7 dashes tobasco sauce + 1 tsp black muscovado sugar OR
         1 red chilli, finely diced + 1 tsp black mucovado sugar OR
         1 tbsp sweet chilli dipping sauce, homemade pref 

Mix thoroughly; serve with a teaspoon, excellent with crisp phyllo bites
    

Skinnier Smoked Salmon Dip, Wallet-friendly

Hot Spinach & Artichoke Dip

Sweet Chilli Dipping Sauce, unbelievably fantastic

Tomato Ketchup, Spicy, Low-Sugar



Yoghurt-Cream
Equal quantities of Icelandic or Greek Yoghurt and whipped double cream with vanilla or flavouring of your choice

Yoghurt-Ginger Topping
   100mg whipping or double cream in stiff peaks
   100gm/3.5oz 0-fat Greek or Icelandic yogurt
      2 tbsp ginger syrup (from jar)

      1/2 ball ginger from syrup, in tiny matchsticks

Blend by hand.  Double the recipe for crowds

Marinades

Fabulous Marinades for Chicken Pieces: roast, grill or BBQ



These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

NO-BAKE CHOCOLATE & LIME CREAM PIE, Skinnier Indulgence, Low-Added Sugar, Make-Ahead

Lime Cream Pie: no-bake, lower-fat, perfect for St Pat's Day...

Heavenly scents of lime, deeply creamy & darkly chocolate 
but lower in fat and added sugar
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' Tasters  

The cream pie is a North American institution -- diners used to offer Coconut Cream Pie, Butterscotch Cream Pie or Chocolate Cream pie.  And sometimes all three.

The pies usually had a sweet pastry base; the filling consisted of a thick, intensely flavoured custard loosened with whipped cream.  

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen is definitely a creamy Indulgence.  But replacing double cream with whipping cream and replacing some cream cheese with 0-fat yoghurt reduces fat levels. Added sugar is also kept low.  

Damage to the health is therefore limited but pleasure remains high. 

There is no baking involved in Chocolate and Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from  home, paper plates and spoons are a must.

Cost: £6
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gms/10.5oz bashed chocolate biscuits or processed to a sandy texture (67 used leftover chocolate shortbread but store-bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180 gms whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170 gm 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage preferred) 
   3.5 oz/100gms white baking chocolate, melted
   1 tsp vanilla extract
   fine zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

1. Grease or line with greaseproof paper a 9x13 inch or equiiv rectangular tin
2. Mix cookie sand & enough melted butter to hold together without being wet; spread over the base of the tin using the back of a spoon or measuring cup to make it level; the layer won't be overly thick
3. If preparing ahead, refrigerate overnight
4. Using electric beaters or a whisk, blend cream cheese, yoghurt and lime zest; add cooled melted white chocolate & beat until chocolate is distributed evenly
5. Add 4 tbsp lime juice; beat lightly
6. Fold in whipped cream; taste
7. Add more lime juice or cointreau to taste 
8. If preparing filling ahead, refrigerate separately from base overnight
9. On day of serving; pour lime cream over base in pan; level; refrigerate or place in cool box
10. Cut into squares just before serving 
11. Gorgeous as it is, the pie is fragile -- use a fish slice to transfer dessert to plates; serve with a spoon

Other Comments:

'Really lovely base.  I'm keen on citrus so wouldn't have minded more lime juice.' Manageress, launderette
'Absolutely gorgeous!' Senior butcher

Tips: 

• the first portion may crumble - consider this cook's privilege
• the biscuit base is deliberately thin to reduce calories; if a thicker base is preferred add 150gm of biscuits and 1 extra ounce melted butter.  
• For a change, use plain chocolate digestives for the base

More no-bake desserts on NavBar: Recipes II/Desserts nr bottom ...

         .Please leave a comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.