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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:
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:
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 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.
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! What you will need: |
AuthorLexie Adamson, aged 20 Archives
April 2023
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