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
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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 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 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.
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! For 5 people
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AuthorLexie Adamson, aged 20 Archives
September 2021
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