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Charlie's tomato & vegetable sauce
What you need: 1 onion finely chopped 1 red pepper finely chopped 2 crushed garlic cloves A handful of fresh spinach leaves (or a block of frozen spinach) 1 tin of tomatoes 250ml vegetable stock 1 tbsp tomato puree 1 tbsp red wine vinegar 2 tbsp oil 50g finely grated cheese (parmesan is good but choose whatever you like) What you do: 1. Add oil to a large pan and turn on to a medium high heat 2. Add the onions, peppers and garlic 3. Cook for 5 mins or until golden and soft 4. Add tomato puree and red wine vinegar stir well 5. Cook for 2 more minutes 6. Add can of tomatoes and stock 7. Add a pan lid, bring to the boil and simmer for 5 minutes 8. Add the spinach 9. Turn the heat down to low and cook for another 8 minutes until the sauce begins to thicken 10. Take the pan off the heat, add the grated cheese To serve, stir through pasta, or pour over meatballs and rice, or enjoy with a jacket potato or on top of polenta chips or sweet potato fries! Thank you Charlie for this delicious recipe.
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What you need:
100g unsalted butter 300g cheddar cheese grated 350g porridge oats 3 carrots grated 2 eggs 1tsp mixed dried herbs (I used mixed Italian herbs) 2tbsp mixed ground seed (I used a linseed mix) A pinch of salt What you do: 1. Turn on oven to 180 fan 2. Get a small pan and add the butter 3. Put the pan on a low heat on the hob 4. The butter will melt gently 5. Take it off the heat and leave for now 6. Grate the carrots 7. Grate the cheese 8. Get a big bowl 9. Add the porridge oats, grated carrots, grated cheese, dried herbs and seeds. 10. Crack the eggs into the bowl 11. And add a pinch of salt 12. Pour the melted butter into the bowl as well 13. Mix everything in the bowl together with a big spoon 14. Keep mixing until everything is mixed really well 15. Now get a baking tray (about 28cm long and 16 cm wide) 16. Grease the inside of the baking tray with oil 17. Spoon the mixture from the bowl into the baking tray 18. Press the mixture down so it is flat in the tray 19. Put the tray in the oven 20. Leave in the oven for 30 mins 21. Take it out of the oven - the top will look brown and crispy 22. Leave to cool in the tray 23. When it is cool you can slice it up into squares 24. Keep the squares in a plastic box in the fridge - they will stay fresh for about 3 days. These breakfast flapjacks are delicious. My sister takes them to school for snack and my dad likes them when he goes for a big walk. I am so excited - this recipe is in BBC Good Food Magazine!
What you need:
100g butter 6tbsp cocoa 2 eggs 200g coconut sugar vanilla essence 75g gluten free flour What you do: 1. Put 100g of butter in a pan 2. Heat the pan until the butter melts 3. Take the butter off the heat 4. Stir in 6 tbsp of cocoa powder 5. Mix in 2 eggs 6. Add 200g of coconut sugar 7. Add a few drops of vanilla essence 8. Stir in 75g of gluten free flour 9. Pour the mixture into a greased and lined baking tin 10. Bake at 160'C in a fan oven for 20 mins 11. Let it cool and slice into squares 12. We ate ours whilst they were still warm! If you do not want the brownies to be sugar free, you can use caster sugar instead. And you can use ordinary flour if you prefer. Thank you so much to Rebecca, my college friend, for sharing this delicious and healthy recipe with me.
What you need:
3 onions 2 garlic cloves 3 carrots 1/4 red cabbage 1/4 green cabbage 2 tins of chopped tomatoes 4 tbsp red lentils salt pepper and oregano oil 4 gluten free pasta lasagne sheets 50g butter 50g plain flour 400ml milk 100g cheese What you do: 1. Chop the vegetables up small 2. Put 2 tbsp oil in a large pan and add the onion and garlic 3. Cook onion and garlic until soft, for about 5 minutes 4. Add the carrots, cabbages and lentils, cook for another 5 minutes 5. Add the tinned tomatoes, add a little water to one of the tins to wash the tomatoes out into the pan 6. Leave to cook for 15 minutes 7. Make the white sauce. Put the butter in a pan and melt it gently. 8. Add the flour and stir. Keep stirring. 9. Add the milk a bit at a time and keep stirring. 10. Keep stirring until the sauce starts to go thick and bubble. 11. Take the sauce off the heat and leave to one side 12. The veggie mixture should be soft now, add salt, pepper and oregano - check it tastes nice 13. Use a large baking pan to put the lasagne in 14. Put a layer of veggie mix on the bottom of the pan 15. Add a layer of pasta lasagne sheets 16. Add some white sauce 17. Add another layer of veggie mix 18. Add another layer of pasta lasagne sheets 19. Put the white sauce over the top 20. Grate cheese over the top and put into a hot oven until bubbling and brown on top It doesn't matter what vegetables you use, use whatever you like. And it doesn't matter what cheese you use - or you can leave it out altogether if you don't like it. I used gluten free flour and pasta, but you don't have to. See how to cook this recipe on my YouTube channel LexieCooks This recipe is good for young children - it is great cold and reheated the next day for a tasty leftovers lunch! This recipe was created for our friends at Turning Heads CIC. Turning Heads CIC provide benefit to people in Devon with learning disabilities, who are homeless, who are furthest from employment and education and the long-term unemployed to develop skills, find employment, attain qualifications, gain work experience and increase social opportunity and wellbeing. Turning Heads run a number of cooking programmes each year, both in person and virtually, the recipes and interactive video tutorials can be found at www.turningheads.org.uk
What you need:
1 potato grated 1/2 courgette grated 2 tbsp grated cheese 1 egg Oil for frying ground black pepper 1/2 tsp dried oregano What you do: 1. Grate the potato, courgette and cheese 2. Whisk the egg in a bowl 3. Add the potato, courgette and cheese to the egg mixture 4. Season with pepper and oregano 5. Heat oil in a frying pan 6. Use a tablespoon to put four fritters in the pan 7. Cook on a medium to high heat until brown and crispy 8. Flip each fritter over to brown on both sides You can use any vegetables you like, try swapping the potato for carrot, or adding onion. You can use any seasoning you like - any green herbs or even a pinch of curry powder. See how to cook this recipe on my YouTube channel LexieCooks This recipe is good for young children - you can use any vegetables that you like and it's fun to try different ones and different seasonings. This recipe was created for our friends at Turning Heads CIC. Turning Heads CIC provide benefit to people in Devon with learning disabilities, who are homeless, who are furthest from employment and education and the long-term unemployed to develop skills, find employment, attain qualifications, gain work experience and increase social opportunity and wellbeing. Turning Heads run a number of cooking programmes each year, both in person and virtually, the recipes and interactive video tutorials can be found at www.turningheads.org.uk
What you need
1 tbsp oil 1/2 onion chopped 1 tomato chopped 2 carrots peeled and grated 1/2 red pepper chopped 1 tin chopped tomatoes 1 tbsp tomato puree 150ml stock 1 tsp sugar 1tsp vinegar 1tsp chopped green herbs, dried or fresh What you do 1. Chop all the vegetables 2. Cook onion in oil gently for 5 minutes 3. Add tomato, pepper and carrots cook for 5 minutes 4. Add tinned tomatoes, stock and tomato puree, cook for 20 minutes 5. Add sugar, vinegar and green herbs cook for 5 minutes. You can leave the sauce chunky, or make it smooth with a hand blender. Use as a stir through pasta sauce, or with rice. Add chicken or fish or minced beef for a delicious bolognaise. See how to cook this recipe on my YouTube channel LexieCooks This recipe is good for young children - they like pasta and the sauce has hidden vegetables in it. You can use any vegetables that you like. This recipe was created for our friends at Turning Heads CIC. Turning Heads CIC provide benefit to people in Devon with learning disabilities, who are homeless, who are furthest from employment and education and the long-term unemployed to develop skills, find employment, attain qualifications, gain work experience and increase social opportunity and wellbeing. Turning Heads run a number of cooking programmes each year, both in person and virtually, the recipes and interactive video tutorials can be found at www.turningheads.org.uk
What you need:
serves 4 300g dried pasta shapes 1 red pepper 250g mushrooms 1 tin of chopped tomatoes 100g Cheddar cheese 1 tbsp cooking oil What to do: 1. Chop mushrooms and red pepper 2. Heat cooking oil in a pan 3. Add mushrooms and peppers and cook gently 4. Put a large pan of water on the hob and bring it to the boil 5. Add pasta to the boiling water 6. Add the tinned tomatoes to the mushrooms and peppers 7. When the pasta is cooked drain it and put it back in the pan 8. Add the tomato, mushroom and pepper mixture to the pasta and stir 9. Spoon the pasta mixture into an ovenproof dish 10. Grate the cheese 11. Sprinkle the pasta with grated cheese 12. Put the oven on to 180 degrees 13. Put the pasta in the oven and cook until the cheese is melted and starting to brown. I made this for my lunch at college, I love leftovers so had it for my tea too!
What you do:
1. Measure the ingredients into a jug 2. Mix 3. Pour into 2 glasses 4. Thread fruit onto skewers 5. Decorate your glasses with fruit and umbrellas 5. Enjoy! I made this recipe at college for my friends!
What you need2 shallots 450g Fat noodles (ready to add to a wok) 2 limes 2 Chicken breasts Mini broccoli or Pak choi 2 Carrots A handful of roasted peanuts crushed 2 eggs 3 tbsp fish sauce 3 tbsp rice wine vinegar 1 tsp soy sauce 3 tbsp brown sugar 2 tbsp sesame oil 1tsp salt 1tbsp ginger paste or grated fresh ginger What you do1.Slice chicken breasts into small pieces
2. Put 1 tsp of salt into a small pan 3. Add chicken to the pan and cover with boiling water 4. Gently poach chicken until cooked through, this will take about 5 mins 5. Leave the chicken to cool 6. Prepare the vegetables 7. Chop the shallots into small pieces 8. Chop the carrots into small pieces 9. Chop the pak choi into small slices 10. Prepare the sauce 11. Add the fish sauce, rice wine vinegar, sugar and soy sauce to a small bowl and mix well 12. Whisk the eggs together in small bowl 13. Heat up the wok and add 2 tbsp of sesame oil 14. Add the chicken and stir fry until brown 15. Put chicken onto a side plate 16. Add prawns to the wok and stir fry 17. Put prawns onto side plate 18. Add the shallots and cook for 2 mins 19. Add the ginger stir well 20. Add carrots and pakchoi and stir well 21. Move everything to one side of the wok 22. Add eggs and scramble 23. Add noodles and stir well with everything 24. Add the sauce and stir well 25. Pour over juice of 1 lime 26.Serve and sprinkle with crushed peanuts and wedges of lime Enjoy! I have been making this every Thursday at college with my friend Katie. We add red chilli and garlic to our recipe.
 What you need:
115g plain flour 30g icing sugar 170g soft butter 2tbsp golden syrup 1 small tin condensed milk 60g plain chocolate A greased baking tin (20cm) What to do: 1. Add 115g plain flour to a large mixing bowl. 2. Add 30g icing sugar to the bowl. 3. Add 57g of the soft butter to the bowl. 4. Rub the flour, sugar and butter together - it will look a bit like sand. 5. Press the sandy mixture into the bottom of the greased baking tin. 6. Turn oven on to 180 and bake for about 15mins until starting to brown. When it's done leave it to cool in the tin. 7. Whilst the base is baking let's get on with the caramel filling. 8. Add the rest of the soft butter, the syrup and the tin of condensed milk to a pan and melt over a medium heat. Stir continuously. 9. Turn the heat up and bring the mixture to the boil - simmer for 7 minutes. 10. Pour the caramel filling on top of the cooled baked base, you might need to smooth it out a bit and then leave to cool. 11. Once it's cooled, melt the chocolate. 12. To melt the chocolate, break into pieces and add to a glass bowl. 13. Put the glass bowl over a pan of hot (boiling) water. Stir until melted. 14. Pour the melted chocolate over the cooled caramel. 15. Leave the whole thing to cool and then slice and eat! Thank you to Matt for sharing this recipe! Matt helped me to learn how to talk a long time ago xx |
AuthorLexie Adamson, aged 20 Archives
April 2023
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