Nourish your body to fuel your mind!
It is June already! In Australia this means that it is Day 1 of Winter and for university students the exam period is fast approaching.
Study tips for exams
Every student knows their lifestyle leading up to exams can be stressful. Thankfully we’ve got you covered with some motivational study tips here and our top 10 online study tools to help keep your stress levels down.
You can’t just survive on caffeine alone! It is important to fuel your mind, but the best preparation leading into this busy period at university is to nourish your body, so that you feel good mentally and physically for your studies and exams.
Save time and money
We understand that quick, affordable meals are really important at this time of year. Eating well will keep you energised and improve your focus. Cheap, affordable student meals however do not mean minimal flavour! So try not to go for the quick fix from the vending machine!
Quick affordable student meals
We chatted to Kurt von Buren, our Head Chef at Urbanest Darling House and he has shared his favourite Winter Soup – Swiss Barley Soup. Follow Kurt’s recipe below for budget friendly and flavoursome meal to help fuel your studies.
Meet our Head Chef – Kurt von Buren
“I always cook up a big pot of this delicious barley soup for Swiss National Day (1 August). A sustaining dish full of vegetables and cured meat, that’s more a meal than a soup, and perfect for this time of year.
This version, called Bündner Gerstensuppe, is from the canton of Grisons (also called Graubünden) in Switzerland’s far east, a remote mountainous area bordering Italy and Austria. Air dried Beef or raw speck (cured pork belly) are available from specialist European butchers”.– Kurt von Buren
Kurt’s recipe: Swiss Barley Soup (Gerstensuppe)
- 100g pearl barley
- 50g butter
- 200g brown onion, finely diced
- Salt flakes and freshly ground white pepper, to taste
- 1 leek, white part only, washed and finely diced
- 450g carrots, peeled and finely diced
- 500g celeriac, peeled and finely diced
- ¼ Chinese cabbage, finely sliced
- 1 x 300 g piece raw speck, finely diced
- 1 x 300g pieces air dried beef, finely diced
- 1.5 litres chicken stock
- 450g potatoes, peeled and finely diced
- 200 ml fresh cream
- Soak barley overnight in cold water in the fridge.
- Melt butter over a low heat, add onion and a good pinch of salt and cook, covered, without colouring for a few minutes.
- Stir in leek, cover and cook for a further 5 minutes or so, until it just begins to colour.
- Stir in carrots and celeriac, salt generously, cover and cook for 5 minutes, then add cabbage, cover and cook for a further 10 minutes or so, until carrot starts to soften.
- Stir in speck and beef.
- Add chicken stock, bring to the boil, reduce heat, cover and simmer for an hour.
- Drain barley, rinse well and add to the soup. Continue cooking for 40 minutes.
- Add potato, taste and add salt and pepper and fresh cream. Simmer for a further 30 minutes or so, until potato is tender.
- Serve, or cool and refrigerate to be reheated and served later. It only gets better!
Soup is also a great idea for your thermos to keep you going during the day.
Why not share a photo of your soup or with your thermos in your fave study spot in your city!
Tag us with #urbanestau and we may repost your photo for inspo for other Urbanest residents to keep them fueled for their studies!
Good luck from all the Urbanest team.