Easy Read Cookbook by
Bromley Sparks
the Sparks guide to
healthy evening meals
this cookbook was put together by
Bromley Sparks - Young Adults
we would like to thank
Alex Mears for giving us most of the recipes
Sarah Dowding for the jacket potatoes recipe
Glebe School students for cooking the recipes
Millie Pechackova for putting the cookbook on the computer volunteers for helping us
helpful things to know
if there is a fire get out and ring 999
wash your hands before you start cooking
use a sharp knife, but be careful the knife that is not sharp could be dangerous as it does not cut properly
use chopped frozen onions to save you chopping an onion
leave the hair end on the onion while you are chopping it to stop your eyes stinging
get all your equipment ready first
do not wash the chicken before using it as it spreads germs
any spare food remember you can put it in the fridge and reheat it next day or freeze it
shopping list
250g beef mince
oven chips
1 egg burger buns
1 small onion sliced cheese
garlic powder
salt and pepper
equipment
1 beef tomato
iceberg lettuce
grill chopping knife
bread knife
glass chopping board
baking tray spatula
colander mixing bowl
cooking
1. follow the instructions on the packet of chips for how hot the gas or electric oven needs to be
2. peel and chop the onion into very small chunks (see page 5 for tips about onions)
3. crack an egg into a glass
4. put the mince, the chopped onion and the egg into a bowl
5. add a little garlic powder and pepper
6. use your hands to mix it all up
7. squish the mixture into balls about the size of a tennis ball and shape into burger shapes
8. follow the instructions on the packet to cook your chips
9. grill the burgers on medium heat for 15 minutes, turning them at least twice
10. put the cooked burger into a bun with a slice of cheese, some lettuce and a slice of tomato or whatever you fancy/choose.
roast
shopping list
1 breast of chicken
5 new potatoes
2 frozen Yorkshire puddings
3 spoonfuls of frozen vegetables
a dash of olive oil gravy
pepper
equipment
teaspoon mixed herbs
saucepan chopping knife
measuring jug foil
baking tray kettle fork
chicken dinner
pre heat oven 180*c electric or gas mark
2. place chicken on a baking tray
3. put a little pepper, mixed herbs and oil
4. cover with foil
5. place in hot oven for 40 minutes
6. wash and chop new potatoes
7. place in saucepan with water and bring to the boil
8. once the water starts to boil turn them down and leave to bubble a little
9. carefully check if the potatoes have gone soft by sticking a fork into one
10. drain all the water off the potatoes
11. place potatoes into a baking tray.
12. cover with a little bit of oil then place in the oven and cook for 25 minutes ———————————————————–
13. place frozen vegetables in a saucepan with water and boil
14. follow cooking instructions on the packet for cooking times
15. strain the vegetables once they are cooked
16. after 40 minutes take chicken out of the oven and remove foil and place back in the oven for 15 minutes
18. place the Yorkshire puddings on a baking tray and cook following the instructions on the packet
19. to make gravy get gravy granules and follow the instructions on the packet
creamy chicken
shopping list
packet of fresh chicken breasts or diced breast tin of condensed mushroom soup
olive oil pot of crème fraiche
a small onion rice
a clove of garlic
equipment
pack of fresh mushrooms
frying pan
wooden spoon
colander
cooking
chopping knife
chopping board for meat
chopping board for vegetables
1. peel and chop the onion, garlic and Mushrooms (see page 5 for tips about onions)
2. if the chicken breast is whole chop it into pieces
3. cook in a frying pan with a little oil for a few minutes until the onion, garlic and mushrooms look soft
4. add the pieces of chicken into the pan and cook on medium heat until the chicken is all cooked, so it is all white NO pink
5. add the mushroom soup and cook on low heat for 15 minutes
6. follow the instructions on the packet to cook your rice
7. add a big spoonful of crème fraiche to the chicken and serve with rice
meat stew
shopping list
small packet of diced meat salt and pepper
packet of fresh mixed vegetables for stewing mixed herbs
a small onion
equipment
a vegetable stock cube
wooden spoon chopping board
cooking saucepan chopping knife
1. peel and chop the onion into small chunks (see page 5 for tips about onions)
2. place the meat, vegetables and onion in a large saucepan
3. add a little salt, pepper and mixed herbs
4. place a stock cube in a jug and add hot water (read the back of the packet for instructions) stir until all melted
5. pour the stock over the vegetables and meat nearly to the top, so you can just see the meat and vegetables above the stock
6. if you need more stock then repeat step
7. place on the hob and bring to the boil
8. once boiling turn down the heat and leave to simmer for one hour
9. turn off heat and serve
different ways to have a stew
you can use chicken meat instead you can use just vegetables you can serve your stew with bread, potato mash or rice
spaghetti bolognese
shopping list
250g beef mince dried spaghetti
olive oil grated cheese
1 onion tin of chopped tomatoes
garlic powder mixed herbs
pepper
equipment
saucepan chopping knife
non stick pan with the lid chopping board
wooden spoon measuring jug
cooking
1. peel and chop the onion into small chunks (see page 5 for tips about onions)
2. put two lidful of olive oil into a nonstick pan
3. fry the onion on a medium heat until soft and slightly brown
4. add the mince and fry until it has all changed from red to brown
5. add a pinch of garlic powder, a pinch of mixed herbs and pepper
6. add a tin of tomatoes, place a lid on the top, turn the heat down low and cook for 5 minutes
spaghetti
7. put a lidful of olive oil into a litre of water in the pan and heat on full
8. once the water is boiling add the spaghetti (half as much as will fit between the ’O’ made your thumb and first finger). cook for as long as it says on the pack
spaghetti bolognese
9. drain the spaghetti and put onto a plate
10. put a few spoonfuls of sauce onto the spaghetti and sprinkle with a handful of grated cheese
vegetable curry
packet frozen spinach
tin of chopped tomatoes
olive oil rice
a clove of garlic
shopping list equipment
1 onion fresh mushrooms
2 spoonfuls of curry powder
saucepan chopping knife
wooden spoon chopping board
cooking
1. wash the mushrooms, chop the onion, garlic and mushrooms (see page 5 for tips about onions)
2. cook in a frying pan with a little oil for a few minutes until the onion looks soft
3. add a heaped teaspoon of curry powder and stir in
4. add the tin of tomatoes and fist size amount of frozen spinach
5. stir in and cook on low heat for 20 minutes rice
7. follow the instructions on the packet to cook your rice
8. serve curry with the rice —————————————————-different ways to have a curry you can try different curry powders madras for more spice korma for a milder flavor
you can add a spoon of cream for a creamier taste too
tuna fishcakes
2 large potatoes iceberg lettuce
tuna fishcakes
1. wash first, peel and chop potatoes
tin of tuna 1 beef tomato
1 small onion salt and pepper
1 carrot 1 egg saucepan chopping knife grill chopping board fork spatula
2. boil potatoes in water until soft, will need to mash once cooked
3. peel and chop the onion into small chunks (see page 5 for tips about onions)
4. mix onion, tuna and mashed potatoes together in a bowl
5. add a little pepper
6. use your hands to mix it all up and squish the mixture into balls about the size of a tennis ball
7. flatten the balls into discs
8. grill the discs on medium heat for 15 minutes, turn them at least twice
9. chop and toss lettuce and tomatoes together
10. put the cooked tuna fishcakes on a plate with salad
stuffed jacket potatoes
jacket
cream cheese with herbs
oven proof dish with the lid chopping knife
fork chopping board
spoon
1. stab the potato with a fork
2. place to the oven proof dish cover with the lid on and put it in the microwave shopping list
the potato
3. cook for 2 minutes turn and again for another 2 minutes.
4. if still hard put in for 1 minute at a time until soft.
5. once the potato is ready leave it to cool for 5 minutes
the stuffing
6. chop two pieces of ham into thin strips
7. mix together the cream cheese and ham in a bowl potato and stuffing
8. cut the potato in half
9. with a spoon, carefully scrap out the potato (without breaking the skin)
10.mix the potato with the cream cheese and ham
11. spoon the mixture back into the potato skin
12.sprinkle with grated cheese
13.turn on the grill
14.place the stuffed potato skin under the grill, once the grill is hot
15.take out once the cheese has melted and it looks slightly golden
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