Some colleges are graced with lavish cooking spaces … and some colleges very evidently are not. Furnished with only a kettle, a microwave, and a toaster (that was incapable of toasting), when I walked into my first-year kitchen, I swiftly realised what category my college fell into. With my minimal cooking skills, I didn’t have a choice when it came to hall food. By Easter, I had reached a breaking point; there are that many potatoes a girl can take. Let me get one thing straight: I have always loved the microwave. The mysterious black and silver rectangular box through which 900W of raw power courses is, to me, the forefront of technological innovation. In retrospect, I wish I had taken more advantage of this sleek and glossy appliance; in preparation for next year, I have compiled and tested a few microwave recipes to help myself and my fellow hobless students evade the potato-filled fate that their college has ordained for them.

Scrambled Eggs

Ah, the things I do for Varsity. I will admit, as much as I love microwaves, I was worried by the prospect of cooking eggs in one, but the scrambled (reconstituted) eggs at Sunday brunch are simply not enough to pull me through. This recipe is simple: microwave the beaten eggs and milk for two 30-second increments and then extra 15-second increments, scrambling them in between until they reach the desired consistency (I only needed one extra increment). Whilst the eggs did cook, unsurprisingly they are texturally deficient, leaving me wondering whether brunch eggs are just microwaved in the first place. But if you are craving your sulphurous fix, with some cheese and herbs, this will definitely suffice.

DIY Rice Bowl

After making this recipe, I had a clear vision as to what Michaelmas has in store for me: lots of microwavable rice. Not only are you getting in the right balance of protein, carbs, fibre etc, but the beauty of the rice bowl is that it is completely customisable. While the recipe that I have attached is Japanese-style, mixing wasabi, rice, tuna, and avocado, you are welcome to combine your new microwave egg-making skills with the rice (something I will refrain from doing), create a veggie-style bowl, or even branch out with some quinoa if you are feeling particularly edgy. Test out your chef skills in the Cambridge culinary wilds!

Butternut Squash Risotto

Dearest reader, I will not beat around the bush with you: I have placed this meal last because it’s the most disappointing. Whilst it promises to be nutritious and the ingredients are easy to source, after much experimentation (and many burnt batches–my nose is still acridly assaulted whenever I walk into the kitchen), I could not get the risotto to cook properly. Either undercooked or overcooked, just like in my academics, I found myself chasing unattainable perfection (call me a culinary Sisyphus). However, there is certainly potential here, and if you have a deadline to procrastinate, I would certainly recommend giving this risotto a go. Worst comes to worst, you can always sprinkle lots of parmesan on top. Lots.

Mug Cake

The only downside to this recipe is that it contains ingredients one typically doesn’t have lying around their uni kitchen; the main upside is that it is simply delectable. Because trying something new once is sometimes enough, I have sourced a recipe with no egg, and to make matters even simpler, I skipped the vanilla essence and swapped the canola oil for butter. I would also advise against cooking it for the full-time in the microwave (1 minute and 30 seconds was sufficient) but if the cake does get too dry, you can always drizzle some milk on top. I think it’s safe to say that flour is going to become part of my weekly shop.

I hope, dear reader, that in my microwave endeavours, I have found something to capture your imagination. Whether it be the simplicity of the scrambled eggs, the versatility of the rice bowl, or even just the sugar of the mug cake, I believe that there is something here for all culinary palates. Cooking at uni (if you can call this cooking) is not only a way to make food that you actually like but also a means of dividing your day and putting your mind to something other than work without feeling guilty. And who knows, you might just find yourself enraptured by the manifold marvels of the microwave.