With exam days coming up, every minute spent cooking and every bite you eat matters. Try these quick and healthy King's Food recipes to save your time so you can channel your energy into making the most of your busy study days. To know the weekly menu of the food outlets on the campus, follow King's Food Instagram account and visit King's Food website.
 
Date and Walnut Energy Balls
Makes - 20 balls
Total time - 15 minutes
Ingredients:
  • 240g pitted dates 
  • 250g walnut (halves)
  • 170g desiccated coconut, divided 
    • 120g for mixing
    • 50g for coating
  • 60g cocoa powder
  • A splash of water, only if needed to help the mixutre come together
 
Equipment 
 
  • Food processor or hand blend
  • Bowl 
  • Plate or tray for rolling
     
 Method
 
  • Prepare the mixture - Add dates, walnuts, 120g of desiccated coconut, and cocoa powder to a food processor
  • Blend - Pulse until the mixture becomes sticky and holds together when pressed. If the mixture feels too dry, and a small splash of water and blend again
  • Shape the balls - Scoop out portions about 25-30g each and roll them into smooth balls with your hands
  • Coat - Spread the remaining of about 50g of desiccated coconut on a plate. Roll each ball in the coconut until fully coated
  • Chill (Optional) - For a firmer texture, refrigerate for 20-30 minutes
 
Storage
  • Keep in an airtight container for up to 1 week in the fridge 
  • They can also be frozen for up to 3 months
 
 
Hazelnut and Raisin Energy Balls 
Ingredients:
  • 300g whole hazelnuts 
  • 210g rasins
  • 60g desiccated coconut 
  • 30g cocoa powder
  • A splash of water 
 
Equipment:
  • Food processor 
  • Bowl 
  • Tray or plate for shaping 
     
 
 
Method 
  • Blend the mixture - Add hazelnuts, raisins, desiccated coconut, and cocoa pwder to food processor
  • Adjust the consistency - Process until the mixture becomes sticky and holds together. If it seems too dry or cumbly add a splash of water and blend again
  • Shape the balls - Scoop out portions of about 25-30g each and roll into smooth balls 
  • Chill (optional) Refrigerate for 20-30 minutes if you prwefer a firmer bite 
 
Storage 
  • Store in an airtight container for up to 1 week in the fridge 
  • Freeze for up to 3 months
 
Peanut Butter, Oat and Cranberry Bites
Ingredients:
  • 250g dried cranberries
  • 240g crunchy peanut butter
  • 2.5g ground cinnamon
  • 200g gluten-free oats
  • A small splash of water, only if needed to bind the mixture
 
Equipment:
  • Food processor
  • Bowl
  • Tray or plate for shaping 
     
Method 
  • Place the cranberries, peanut butter, cinnamon, and oats into a food processor
  • Process until the mixture comes together into a sticky dough 
  • If it's too dry, add a splash of water to help it bind
  • Roll the mixture into balls of about 25-30g each
  • Refrigerate for 20-30 minutes for a firmer texture 
 
Storage 
  • Store in an airtight container for up to 1 week in the fridge 
  • Freeze for up to 3 months
 
Wholemeal Pasta with Pomodoro and Pesto
Ingredients:
  • 110g wholemeal pasta 
  • 40g white onion, small diced 
  • 4g garlic, small diced
  • 200g chopped tomato 
  • 1 pinch dried oregano
  • 15g fresh basil 
  • 40ml extra virgin olive oil 
  • 60g good pesto 
  • 60g grated cheese 
  • 40g baby spinach 
 
Method 
  • Bring a pan of water to the boil.
  • Add a pinch of salt if desired 
  • Cook the pasta according to the package instructions
  • In a seperate pan, heat a little olive oil 
  • Add the diced onion and cook gently until soft 
  • Add garlic and cook for another 2 minutes 
  • Add chopped tomato and oregano 
  • Bring to boil, then lower the heat and simmer for a few minutes 
  • Drain the cooked pasta 
  • Add the pasta to the sauce along with pesto and baby spinach 
  • Mix well until the spinach wilts and sauce coats the pasta
  • Stir in the chopped basil 
  • Serve topped with grated cheese 
  • Serve with a slice of toasted crusty bread 
     
This dish works beautifully with a drizzle of extra virgin olive oil and a few whole basil leaves on top for colour.