What you need:
1 pint of milk 1 tbsp of White wine Vinegar Salt Pepper Any seasoning you like What to do: 1. Pour the milk in a pan. 2. Heat on the hob until it almost boils. Do not let it boil. 3. Stir a little with a wooden spoon to stop the milk sticking to the bottom of the pan. 4. Take the pan off the heat. 5. Wait for 2 minutes. 6. Add the white wine vinegar and stir. 7. The milk should separate and you will see the curds and the whey. 8. Pour the milk through a sieve into a bowl. The liquid in the bowl is called whey, you can save this and use it in other recipes like bread making and cakes instead of water or milk. 9. The cheese will be in your sieve, empty this into another bowl. 10. Add a pinch of salt, some pepper and chopped herbs. 11. Taste it and add more seasoning until it takes perfect. Enjoy with home-baked sourdough bread and ripe tomatoes and soft avocado = yum! My sister wanted to make this cheese.
What you need:
400g Frozen fruit (strawberries, raspberries, banana - whatever you like) 100g Yoghurt 3 tbsp of runny honey 2 tsp of vanilla essence What to do: 1. Put all the ingredients in a blender 2. Whizz up until smooth 3. Pour into a plastic box with a lid and put in the freezer for a couple of hours 4. Serve with your favourite toppings Thank you to Dr Chips for asking for this recipe, I hope you like it! You will need:
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You will need:
280g bread flour
140g self raising flour
2.5 tsp yeast
55 ml warm water
Pinch of salt in flour
Pinch of sugar in yeast
What to do:
1. Mix yeast, water, and sugar together in a big bowl and leave to rise in a warm place for about 10 mins (a warm sunny window sil is a good place)
2. Mix the flours and pinch salt together
3. When yeast has doubled in size add the flour
4. Add the warm water until it feels like dough
5. Knead the dough on a floured board for about 8 minutes
6. Put the dough back in the big bowl and cover with a tea towel
7. Put it back in the warm place and leave until it has doubled in size
8. Pull off small handfuls of the dough, about the size of a plum and flatten between your palms so it looks a bit like a fat pancake
9. There will be enough dough for about 12 pittas
10. Turn the oven on to the highest heat
10. Place the fat pancakes on lined baking trays - space them out well because they will get bigger in the oven
11. Put them in oven for about 8 mins, they will puff up as long as oven is hot enough.
They don’t brown much- If overcooked the become hard. Because they are hollow...ish, depending on the day, you can fill them with anything - I liked them with Jazz's buttery dhal, but you could eat them with grated cheese and carrot, peanut butter and jam or just butter!
Thank you for sending this recipe all the way from America, Meyriel - I love it!
280g bread flour
140g self raising flour
2.5 tsp yeast
55 ml warm water
Pinch of salt in flour
Pinch of sugar in yeast
What to do:
1. Mix yeast, water, and sugar together in a big bowl and leave to rise in a warm place for about 10 mins (a warm sunny window sil is a good place)
2. Mix the flours and pinch salt together
3. When yeast has doubled in size add the flour
4. Add the warm water until it feels like dough
5. Knead the dough on a floured board for about 8 minutes
6. Put the dough back in the big bowl and cover with a tea towel
7. Put it back in the warm place and leave until it has doubled in size
8. Pull off small handfuls of the dough, about the size of a plum and flatten between your palms so it looks a bit like a fat pancake
9. There will be enough dough for about 12 pittas
10. Turn the oven on to the highest heat
10. Place the fat pancakes on lined baking trays - space them out well because they will get bigger in the oven
11. Put them in oven for about 8 mins, they will puff up as long as oven is hot enough.
They don’t brown much- If overcooked the become hard. Because they are hollow...ish, depending on the day, you can fill them with anything - I liked them with Jazz's buttery dhal, but you could eat them with grated cheese and carrot, peanut butter and jam or just butter!
Thank you for sending this recipe all the way from America, Meyriel - I love it!
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You will need:
70g red lentils
1 white onion
1 clove of garlic
Olive oil
1 tsp ground cumin
a pinch of chilli flakes
100g frozen peas
2 handfuls of fresh spinach leaves
20g salted butter
What to do:
1. Boil a litre of water in the kettle
2. Add the boiled water to the pan
3. Add the red lentils to the pan
4. Boil the lentils for 10 minutes
5. Turn down the heat to low and let the lentil simmer for another 15 minutes until they are soft
6. Chop 1 white onion
7. Crush or finely chop 1 clove of garlic
8. Next you need a large frying pan. Add 2 tbsp of oil to it
9. Add the chopped onion to the pan and cook gently on a medium heat
10. Chop the spinach leaves up
11. When the onion is see through, add the chopped garlic and 1 tsp cumin, and a pinch of chilli flakes
12. The lentils should be ready - they should be gloopy. Pour them into the pan with the onion and mix it all together. If it's too thick add a small drop of water - you can choose how thick you like it but I like it sludgey. Keep it on a low heat.
12. Add the frozen peas and mix
13. Add the spinach leaves and mix
14. Stir in the salted butter
15. Pour into two bowls and eat!
I love this recipe served with pitta bread or wild garlic sourdough rolls. Thank you Jazz - this is my favourite lentil recipe in the whole entire world!
70g red lentils
1 white onion
1 clove of garlic
Olive oil
1 tsp ground cumin
a pinch of chilli flakes
100g frozen peas
2 handfuls of fresh spinach leaves
20g salted butter
What to do:
1. Boil a litre of water in the kettle
2. Add the boiled water to the pan
3. Add the red lentils to the pan
4. Boil the lentils for 10 minutes
5. Turn down the heat to low and let the lentil simmer for another 15 minutes until they are soft
6. Chop 1 white onion
7. Crush or finely chop 1 clove of garlic
8. Next you need a large frying pan. Add 2 tbsp of oil to it
9. Add the chopped onion to the pan and cook gently on a medium heat
10. Chop the spinach leaves up
11. When the onion is see through, add the chopped garlic and 1 tsp cumin, and a pinch of chilli flakes
12. The lentils should be ready - they should be gloopy. Pour them into the pan with the onion and mix it all together. If it's too thick add a small drop of water - you can choose how thick you like it but I like it sludgey. Keep it on a low heat.
12. Add the frozen peas and mix
13. Add the spinach leaves and mix
14. Stir in the salted butter
15. Pour into two bowls and eat!
I love this recipe served with pitta bread or wild garlic sourdough rolls. Thank you Jazz - this is my favourite lentil recipe in the whole entire world!
Author
Lexie Adamson, aged 20
Favourite food: spag bol
Favourite musical: Glee
Favourite hobby: surfing
Favourite colour: blue
Favourite singer: Elton John and Lewis Capaldi
Favourite cheese: cheddar
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