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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:
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 will need: |
AuthorLexie Adamson, aged 21 Archives
September 2023
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