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.
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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 18
Favourite food: spag bol
Favourite musical: Glee
Favourite hobby: surfing
Favourite colour: blue
Favourite singer: Elton John
Favourite cheese: cheddar
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