Lexie was invited to help provide food at an event at her local village hall. The "pig racing" event involved small battery operated fluffy pigs racing across a table! And Lexie thought a pork recipe would go down well. It did and we made 100 meat and veggie "piggy" rolls! This recipe is for 6 extra large sausage rolls, use whichever type of sausage you like, meat or veggie.
To make 6 extra large sausage rolls What you need: 12 sausages 2 packs of ready rolled puff pastry 1 egg What you do: 1. Take the pastry out of the fridge and leave to come to room temperature for about 15 minutes. 2. Carefully layout the pastry sheets portrait style. 3. Use a knife to cut each pastry sheet into 3 equal rectangles (take a look at the photo above to see how). You should have 6 rectangle shapes. 4. Put 2 sausages on each rectangle shape (look at the middle photo above). 5. Crack the egg into a bowl and whisk it well. 6. Use a pastry brush to spread a little of the egg along the long edge of the pastry rectangle. 7. Roll the opposite long edge of the pastry rectangle over the sausages and tuck it in along the eggy edge. 8. Make sure the edge is stuck together, give it a pinch if it isn't. 9. Using a knife carefully cut 3 lines across the top of the sausage roll. 10. Brush the top of the sausage roll with egg. 11. Repeat this until you have made all 6 sausage rolls. 12. Put the oven on hot. 200 Fan. 13. Place the sausage rolls on lined baking sheets and cook in the over for 15 minutes. 14. Carefully remove from oven and brush with more egg. 15. Put them back in the oven for another 10 minutes. 16. They should be golden brown and shiny. 17. Allow to cool on racks. 18. Serve with homemade apple sauce, slaw and pickles.
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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.
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:
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 cup of plain yoghurt 2 cups of frozen fruits (choose any you like) 1 cup of milk 2 tbsp of honey 3 tsp of oats What to do
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!
Author
Lexie Adamson, aged 21
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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