COOK BOOK
A collection of easy to make, affordable, and nutritious meals that you can make at home.
CALZONE - FOLDED PIZZA
Makes 2
INGREDIENTS
DOUGH
200g White bread flour (or 100g white bread flour and 100g plain wholemeal flour)
1/2 tsp fine salt or 1 tsp sea salt flakes
1/2 sachet fast-action dried yeast
125ml lukewarm water
SAUCE
250g passata
1 Tbsp tomato puree
1/2 tsp garlic granules
1 tsp onion granules
1 tsp Italian herb seasoning
Pinch of salt
FILLING IDEAS
Mozzarella cheese, cheddar cheese, sliced red onion, sweetcorn, sliced peppers, cured meat, cooked chicken, cooked sausage slices, olives, ricotta cheese
EQUIPMENT
Baking tray, baking parchment, chopping board, knife, large mixing bowl, small mixing bowl, measuring jug, spoon, measuring spoons, rolling pin
METHOD
1. Add the dry ingredients for the dough to a large mixing bowl and whisk them together using your fingers.
2. Add the water and mix using a spoon or spatula, once it comes together knead the dough for 1 minute. You can do this in the bowl if you like.
3. The dough should be sticky but not so much that it gets all over your hands, you can add extra flour or water to adjust at this point.
4. Rest the dough for 5 minutes then knead again. Cover the bowl and leave to rise for 1 hour.
5. Whilst the dough is rising prepare your sauce by mixing all of the sauce ingredients together in a bowl.
6. Prepare your fillings and two 30cm squares of baking parchment.
7. Once your dough has risen, divide it in half and roll each piece into a 25cm circle on a floured surface then transfer to the parchment.
8. Add sauce to the dough leaving a 2cm border at the edges so you can seal the dough together. Add fillings to one half.
9. Moisten the edges of the dough slightly then fold the dough over the fillings and seal together using a fork or your fingers. Using a sharp knife, make two cuts in the top of the dough to let the steam out.
10. Bake at 220 degrees or gas mark 7 for 20 mins until browned and crispy on top.
11. If you have some sauce left you can heat this up and use for dipping the crusts.
CHICKEN AND SWEETCORN CHOWDER
INGREDIENTS
Oil for frying
300g skinless boneless chicken thighs (sometimes called thigh fillets)
1 medium onion, fine dice 1 leek, washed and sliced
2 garlic cloves, finely sliced
2 medium potatoes, peeled and 1cm diced
1 Tbsp plain flour
1 tsp smoked paprika
600ml whole milk
200ml water
1 chicken stock cube
325g can of sweetcorn, drained
METHOD
1. Heat a large saucepan, add a little oil and cook the chicken thighs for a few minutes on each side until browned, take out of the pan and set aside.
2. To the same pan add the onion, leek and garlic and fry for 8-10 minutes until softened but not browned.
3. Add the potatoes, flour, smoked paprika and browned chicken thighs - stir into the vegetables then add the milk, water and stock cube.
4. Bring to a boil and simmer for 10-15 minutes or until the potatoes are tender, stirring occasionally.
5. Add the sweetcorn and stir in, simmer for another 5 minutes.
6. Taste and season with a little salt if required.
7. Serve and enjoy.
CHICKEN DINNER TRAYBAKE
Serves 4
INGREDIENTS
4 chicken breasts
1 large carrot or 2 medium
1 large parsnip or 2 medium
1 large potato or 2 medium
16 Brussels sprouts
8 pigs in blankets or sausages
85g sage and onion stuffing mix
215ml boiling water
Vegetable oil
Gravy granules
Salt for seasoning
EQUIPMENT
Chopping board, knife, large saucepan with lid, colander or sieve, measuring jug, peeler, Timer, deep baking tray.
METHOD
1. Add the boiling water to the stuffing mix, stir then leave to stand.
2. Bring a large pan of water to the boil.
3. Peel the potato, carrot and parsnips and chop into 2cm pieces.
4. Add the potatoes and carrots to the boiling water and set the timer for 10 minutes.
5. After 3 minutes add the parsnips.
6. When your timer goes off, drain the vegetables and leave to steam dry.
7. Peel the outer leaves from the Brussels sprouts then halve.
8. Form the stuffing into 8 balls.
9. Place all of the vegetables, including the halved sprouts, into the baking tray. Drizzle with oil, season with salt and mix gently.
10. Place the pigs in blankets/sausages, stuffing balls and chicken breasts on top of the vegetables and cook at 200 degrees or gas mark 6 for 35 minutes. Cut into the thickest part of the chicken to make sure it is cooked thoroughly.
11. Serve with gravy. Enjoy.
CHICKEN ENCHILADAS
Serves 4
INGREDIENTS
2 chicken breasts, small diced
1 medium onion, sliced
1 pepper, any colour, sliced
1 garlic clove, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 can mixed beans, drained and rinsed
500g tomato passata
1 tsp paprika
150ml pot soured cream
100g cheddar cheese, grated
1 pack of 8 tortilla wraps
Vegetable oil for frying
EQUIPMENT
Chopping board, knife, grater,oven proof dish, frying pan,spatula, 2 small mixing bowls, spoon, scissors
METHOD
1. Fry the diced chicken breast in a little vegetable oil until browned all over and then set aside.
2. In the same pan, fry the onions and peppers in a little oil for about 10 minutes until they are soft. Add the chicken and any juices back into the pan.
3. Add the finely grated garlic, coriander and cumin and fry for one minute then stir in the mixed beans and 1/3 of the passata. Season with salt if required.
4. Mix the remaining passata with the paprika and half of the soured cream.
5. Divide the chicken between the tortillas and roll up.
6. Add some of the passata/soured cream mix to the oven proof dish and spread out to thinly cover the base of the dish.
7. Add the rolled tortilla wraps to the dish and cover with the rest of the passata/soured cream mix.
8. Sprinkle the grated cheese over the entire dish.
9. Bake for 30 minutes at 180 degrees or gas mark 4 until golden brown on top.
10. Serve with a dollop of soured cream on top.
CHICKEN KEBABS WITH OVEN CHIPS
Serves
2
INGREDIENTS
FLATBREAD
125g self-raising flour
¼ tsp fine salt
100g natural yoghurt
CHIPS
2 large potatoes
Oil for drizzling
SLAW
¼ red or white cabbage
1 large carrot
¼ red onion (optional)
Juice of 1 small lemon
2 tsp oil (olive oil is best)
SAUCE
100g natural yoghurt
1-2 tsp mint sauce
CHICKEN
300g chicken breast or thigh
2-3 tsp chicken seasoning mix
Spoonful of yoghurt
METHOD
FLATBREAD
1. Add the ingredients to a mixing bowl and combine with a spoon. Once it comes together knead with your hands (in the bowl) for a minute then leave to rest for 5 minutes. The dough should be sticky but not so much that it gets all over your hands.
2. Add a little flour if it is too sticky.
3. Knead again for a minute or so until it is smooth and stretchy then rest for 30 minutes covered with cling film. Divide the dough into 2 pieces then roll out and cook in a hot dry frying pan or under a hot grill until it puffs up. Allow to cool before serving.
CHIPS
1. Cut your potatoes into 1cm thick lengths (leave the skin on) then place onto a baking tray (lined with parchment paper if you have some), drizzle over enough oil to lightly cover and season with salt.
2. Bake for 30-40 minutes at 200 c, turn half way.
SLAW
1. Finely slice the cabbage and red onion (if using), grate the carrot, season with salt then add lemon juice and oil and mix together in a bowl.
2. Sauce Mix the yoghurt and mint sauce together in a small bowl.
CHICKEN
1. Cut into 2cm chunks and mix with the seasoning of your choice and the yoghurt, leave to marinate if you have time.
2. Cook in the oven at 200 c - chicken breast will take around 10-15 minutes, chicken thigh can be cooked for about 25-30 minutes. Always cut into your chicken to make sure it is cooked through - it shouldn’t be pink inside.
ONE POT CHICKEN CURRY & RICE
(serves 4)
INGREDIENTS
500g diced chicken (thigh or breast)
1 large onion, chopped
1 Tbsp finely grated garlic
2 Tbsp finely grated ginger
3 Tbsp mild curry powder
2 Tbsp tomato puree
1 red pepper, chopped into 1cm pieces
500ml hot water
1 vegetable stock cube
1 can coconut milk
150g easy cook rice
1 lemon
Vegetable oil for frying
EQUIPMENT
Chopping board, knife, grater, large saucepan with lid, measuring jug, spoon
METHOD
1. Fry the onion in oil until soft and starting to brown.
2. Dissolve the stock cube in hot water.
3. Add the garlic and ginger and fry for 1 minute, stirring constantly.
4. If using chicken thigh meat add to the pan now.
5. Add the curry powder and fry for 1 minute, stirring constantly.
6. Add the stock, tomato puree and coconut milk, bring to the boil then cover the pan and simmer gently for 15 minutes.
7. If using chicken breast meat add it now.
8. Add the rice and chopped red pepper and simmer for a further 15 minutes, stirring frequently.
9. Add the juice of half a lemon then taste and add more if desired.
10. Serve and enjoy.
CHICKPEA CURRY
Serves 4
INGREDIENTS
CHICKPEA CURRY
1 tin chopped tomatoes
1 tin coconut milk
2 tsp garlic granules
3 tsp onion granules
1 tsp ground ginger
2 Tbsp curry powder
1 vegetable stock cube
100g easy cook rice
1 tin chickpeas
Handful of frozen peas (optional)
Handful of tinned or frozen sweetcorn (optional)
METHOD
CHICKPEA CURRY
1. Add the chopped tomatoes, coconut milk, garlic granules, onion granules, ground ginger , curry powder and stock cube to a saucepan. Half fill the tomato tin with water and add to the pan. Bring to a boil - stir often.
2. Add the rice and simmer for 10-12 minutes until the rice is nearly cooked - don’t forget to stir often or the rice will stick to the pan.
3. Add the chickpeas and peas/sweetcorn (if using), and bring back to a boil - simmer for 2 minutes then serve.
EASY BEANY CASSEROLE
Serves 4-6
INGREDIENTS
2 medium onions, outer skin removed and sliced
2 garlic cloves, peeled and finely chopped
2 medium potatoes, chopped into 2cm pieces
2 peppers (any colour), remove seeds and slice
2 medium carrots, chopped into 2cm pieces
1 tin baked beans in tomato sauce
1 tin beans, drained and rinsed, any type will do. You could also use mixed beans or chickpeas
1 tin/carton chopped tomatoes
1 Stock cube (veg, chicken or beef) made with 200ml boiling water
OPTIONAL EXTRAS
- Add pork or vegetarian sausages (fry until browned all over before adding to the slow cooker)
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
FELAFEL & ROASTED VEGETABLE PITTAS
(serves 4)
INGREDIENTS
ROASTED VEGETABLES
1 medium red onion
1 pepper, any colour
1 courgette
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
4 Tbsp vegetable oil
FELAFEL
2 x 400g tins chickpeas
4 heaped tsp plain white flour
2 garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
2 tsp dried mixed herbs
2 Tbsp tomato ketchup
200g Feta cheese, crumbled
TO SERVE
200g natural yogurt
1 small jar mint sauce
6 pitta breads or 8 wraps
EQUIPMENT
Chopping board, knife, potato masher, grater, deep baking tray, 2 mixing bowls, 2 spoons
METHOD
1. Peel the red onions and cut into wedges.
2. Deseed the pepper and cut into 2cm chunks.
3. Trim the courgee then half lengthways and cut into 2cm chunks.
4. Add all these vegetables to a bowl and sprinkle over the coriander, cumin and paprika along with a lile salt. Add the oil and mix well then transfer to the baking tray.
5. Add all of the felafel ingredients, except the feta cheese, to a large mixing bowl and mash thoroughly.
6. Add the crumbled feta cheese and mix in.
7. Form the felafel mixture into about 24 balls and arrange them on top of the vegetables.
8. Bake for 30 minutes at 200 degrees or gas mark 6.
9. Make the dressing by adding two heaped teaspoons of mint sauce to the yoghurt and mix well.
10. Warm the pia breads then cut in half and split open, fill with some roasted vegetables, felafel and the yoghurt and mint dressing.
NOODLE SOUP
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and diced
2 medium carrots, peel and chop into 2cm cubes
Small bunch of kale, spring cabbage or other leafy greens –washed and roughly chopped
1 tin/carton chopped tomatoes
1 litre of stock, veg or chicken. Make this up as per the instructions on the packaging Approx. 150g dried noodles or dried spaghetti, broken into small pieces
OPTIONAL EXTRAS
- Add a tin of sweetcorn.
- Add raw chopped bacon.
- Add raw skinless chicken thighs. Lift out after cooking, remove the bones, chop the meat then add back to the slow cooker before serving.
HOW TO MAKE IT
1. Add all the ingredients except the noodles/ pasta to your slow cooker and mix.
2. Pop on the lid and cook on low for 3½ hours.
3. Add the noodles/pasta and cook on low for a further 30 minutes or until soft. Season to taste.
KEEMA CURRY
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and sliced
2 medium carrots, peel and chop into 2cm cubes
2 garlic cloves, peeled and finely chopped
1 sweet potato, peel and chop into 2cm cubes
2 tablespoons curry powder, mild or medium
1 can/carton chopped tomatoes
1 stock cube, veg or chicken made up with 100ml boiling water
500g Quorn mince
OPTIONAL EXTRAS
Swap out Quorn for minced beef or lamb. You will need to fry this before adding to the slow cooker
Stir in frozen peas 15 minutes before serving
Serve topped with a spoonful of natural yogurt
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
MOROCCAN MINCE WITH COUSCOUS
(Serves 4)
INGREDIENTS
SAUCE
500g lamb, beef or vegetarian mince
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tin chopped tomatoes
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp mixed herbs
COUSCOUS
200g couscous
250ml boiling water
1 vegetable stock cube
4 Tbsp vegetable oil
2 tsp mixed herbs
200g frozen peas
1/2 cucumber, seeds removed and small dice
1 handful sultanas or raisins
Juice of 1 lemon
EQUIPMENT
Chopping board, knife, saucepan with lid, large mixing bowl, measuring jug, spoon
METHOD
1. Boil the peas for 3 minutes then drain and allow to cool.
2. Add the couscous to a bowl.
3. Dissolve the vegetable stock cube in the boiling water and then pour over the couscous.
4. Cover the bowl and leave to stand for 5 minutes then mix using a fork to separate the grains of couscous.
5. Fry the mince and onion until browned.
6. Add the garlic, spices and herbs then fry for 1 minute more.
7. Add the tomatoes, cover the pan and simmer gently for 20 minutes, stirring occasionally. Season with a little salt.
8. Add the remaining ingredients to the couscous, season with a little salt and mix well.
9. Serve and enjoy.
POTATO AND LENTIL CURRY
Serves 4
YOU WILL NEED
2 medium onions, outer skin removed and diced
2 garlic cloves, peeled and finely chopped
2 medium potatoes or 1 sweet potato, peel and chop into 2cm cubes
2 tablespoons curry powder, mild or medium
1 can/carton chopped tomatoes
250g red lentils
600ml stock, veg, chicken or beef. Make this up as per the instructions on the packaging
OPTIONAL EXTRAS
Stir in frozen peas 15 minutes before serving
Serve topped with a spoonful of natural yogurt
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix.
2. Pop on the lid and cook on low for 4-6 hours.
3. Season to taste.
RED SOUP WITH GARLIC BREAD
Serves 4
INGREDIENTS
SOUP
2 medium red onions, sliced
1 red pepper, finely chopped
2 cloves garlic, chopped
2 medium carrots, small dice
1 can chopped tomatoes
1 vegetable stock cube
250mI boiling water
Vegetable oil for frying
GARLIC BREAD
8 slices of bread
Butter or soft spread
1 garlic clove, root end removed and peeled Italian herb seasoning to sprinkle EQUIPMENT
Chopping board, knife, large saucepan, measuring jug, toaster or grill, stick blender or liquidiser, spoon
METHOD
1. Add a little oil to the saucepan and heat.
2. Add the onions, garlic, peppers and carrots then fry for about 10 minutes until the onions are softened.
3. Dissolve the stock cube in the boiling water then add to the pan along with the chopped tomatoes.
4. Bring to a boil and simmer for 20 to 25 minutes until the carrots have softened.
5. Using a stick blender or liquidiser blend until smooth, adding a little more water if it is too thick (be careful not too add too much water). Season with a little salt if required.
6. For the garlic bread, toast the bread in a toaster or under the grill.
7. Take each slice, rub lightly with the cut end of a peeled garlic clove then butter generously, do not rub the garlic too much as the flavour can be very strong.
8. Sprinkle some Italian herb seasoning over each slice.
9. Serve and enjoy.
VEGETABLE SOUP (AKA ‘RAINBOW SOUP’)
Serves 4
You can use lots of different vegetables to make this quick, easy and healthy soup - the more colours the better. This can also be used as a delicious pasta sauce or pizza sauce.
YOU WILL NEED
2 medium white or red onions, outer skin removed and roughly chopped
3 medium carrots, roughly chopped
2 medium potatoes or 1 sweet potato, peeled and roughly chopped
1 pepper, any colour. Remove seeds and roughly chop
1 courgette, roughly chopped
1 tin/carton chopped tomatoes
2 stock cubes, veg, chicken or beef. Make up with 200ml boiling water
OPTIONAL EXTRAS
- Swap out the potato/sweet potato for 2 handfuls of red lentils
HOW TO MAKE IT
1. Add all the ingredients to your slow cooker and mix. Pop on the lid and cook on low for 4-6 hours.
2. Blend until smooth using a stick blender, food processor or similar. You can add more water if you want a thinner soup or keep it thick if using as a sauce.
3. Season to taste.
STUFFED JACKET POTATOES WITH COWBOY BEANS
Serves 4
INGREDIENTS
STUFFED JACKETS
2 baking potatoes
75g cream cheese
3 spring onions, finely sliced
75g mature cheddar cheese, grated
COWBOY BEANS
1 medium onion, finely chopped
2 garlic cloves, finely grated
2 x 400g tins of beans, drained and rinsed (e.g. haricot beans, pinto beans, black beans, can-nellini beans, kidney beans or mixed beans)
500g tomato passata
2 tsp paprika or smoked paprika
2 Tbsp Worcester sauce
1 Tbsp tomato ketchup
Vegetable oil for frying
EQUIPMENT
Baking tray, chopping board, knife, saucepan, mixing bowl, spoon, grater, potato masher
METHOD
1. Bake the potatoes for 1.5-2 hours at 200 degrees or gas mark 6 until they feel soft in the centre and the skins are crispy.
2. Remove the potatoes from the oven then leave to cool until safe to handle.
3. Cut the potatoes in half lengthways then scoop out the potato from each half using a tablespoon and place in a bowl. Reserve the skins.
4. Add the cream cheese to the potato and mash until smooth then use a spoon to mix in the spring onion and half of the grated cheese.
5. Use a spoon to fill the potato skins with the mash mixture.
6. Top each half with some grated cheese.
7. Bake the filled potato skins at 200 degrees or gas mark 6 for 25-30 minutes until the cheese is golden brown.
8. For the cowboy beans, fry the onion in a little oil until soft then add the garlic and fry for 1 minute more.
9. Add the beans, passata, paprika, Worcester sauce and tomato ketchup then bring to a boil and simmer for 10-15 minutes until thickened, stirring frequently. Season with a little salt if required.
TUNA PASTA BAKE
Serves 4
INGREDIENTS
250g dried pasta shapes
1 medium onion, diced
2 garlic cloves, finely chopped
150g broccoli, chopped into small florets
2x 400g tins chopped tomatoes
1 small tin sweetcorn, drained
1 tin tuna, drained
2 tsp Italian herb seasoning
150g cherry tomatoes, halved
1 ball mozzarella, drained and chopped into 2cm pieces
125g Mature cheddar cheese, grated
EQUIPMENT
Oven proof dish or deep baking tray, chopping board, knife, large saucepan, colander or sieve, frying pan, mixing bowl, spoon, grater
METHOD
1. Cook the pasta for 2 minutes less than the packet instructions. Add the broccoli florets for the final 3 mins of the cooking time then drain.
2. Whilst the pasta is cooking, fry the onion until softened then add the garlic and fry for 1 minute more. Add the chopped tomatoes and Italian herbs then simmer gently for 10 minutes or until slightly thickened. Season with a little salt.
3. Add the tuna to a mixing bowl and break into flakes, add the sweetcorn, tomato sauce, pasta and broccoli then mix well.
4. Add half of this mix to the oven proof dish then place the mozzarella pieces evenly over the top.
5. Add the remaining pasta mix to the tray and sprinkle over the grated cheese.
6. Bake at 180 degrees or gas mark 4 for 20-25 mins until the cheese is golden brown.
7. Serve and enjoy.
BREAD & BUTTER PUDDING
Serves 4
INGREDIENTS
6 thick slices of white bread (can be stale)
50g butter or spread
3 medium eggs
400ml whole milk
50g sugar
40g raisins or sultanas
Cinnamon for sprinkling (optional)
EQUIPMENT
Chopping board, knife, oven proof dish, mixing bowl, whisk, measuring jug, weighing scales, spoon
METHOD
1. Butter the slices of bread then cut each one into 4 triangles.
2. Warm the milk in a small saucepan until it starts to steam then turn off the heat.
3. Whisk the eggs and sugar together thoroughly then whisk in the hot milk to make a custard.
4. Arrange half of the buttered bread slices in the bottom of the oven proof dish.
5. Sprinkle over the raisins/sultanas and a pinch of cinnamon (if using).
6. Arrange the rest of the bread slices on top then pour all of the custard over the bread. Sprinkle with some more cinnamon (if using).
7. Leave to rest for 10 minutes to allow the custard to soak into the bread then bake at 180 degrees for 30-40 minutes until golden brown on top.
VARIATIONS
Use chocolate chips instead of raisins/sultanas and add the zest of an orange to the custard.
For an easy egg-free alternative - substitute the eggs, milk and sugar for 1 tin of ready-made custard mixed with 100ml milk.
PEACH CRUMBLE
Serves 4
INGREDIENTS
1 tin of peach halves in fruit juice
150g plain flour
75g coconut oil
100g oats
75g sugar (granulated or caster)
Small handful of raisins or sultanas (optional)
Ground cinnamon (optional)
METHOD
PEACH CRUMBLE
1. Open the tin of peaches and drain - keep the juice.
2. Chop each peach half into 9 pieces and place in a small oven proof dish. Add half of the juice, the raisins/sultanas (if using) and a sprinkle of cinnamon (if using) then give it a mix.
3. For the crumble - weigh flour and coconut oil into a large bowl and rub the coconut oil into the flour using your fingertips until it looks like breadcrumbs. Add the oats and sugar and rub these into the mixture too.
4. Spread the crumble over the peaches and bake at 180 C for about 30 minutes or until the crumble is golden brown on top.
5. Serve with tinned custard, evaporated milk or ice cream.
BATCH BOSS
Home-made
frozen ready meals you can make with mince
INGREDIENTS
Double up to make a big batch for the freezer!
BOLOGNESE
500g mince - this can be beef, lamb or vegetarian or a mix of 50% beef mince and 50% pork mince (classic recipe)
1 onion
2 cloves of garlic
1 large carrot
1 stick of celery
3 tins chopped tomatoes
2 Tbsp tomato puree
2 tsp dried Italian herbs
CHILLI
500g beef or vegetarian mince
1 onion
2 cloves of garlic
1 large carrot or 2 medium
1 stick of celery
2 tins chopped tomatoes
2 Tbsp tomato puree
1 beef stock cube
2 tsp paprika or smoked paprika
1-2 tsp cumin
1-2 tsp coriander
½ tsp cinnamon (optional)
Chilli powder if you want it spicy
- use ¼ to 1 tsp to your taste
2 Tbsp tomato puree
1 tin red kidney beans
1 tin chickpeas
1 pepper - any colour
LASAGNE
Bolognese sauce - as above
50g butter
50g plain flour
Around 750ml whole milk
Italian hard cheese for grating (Grana Padano is usually cheapest)
1 pack fresh or dried lasagne sheets (fresh is easiest and much cheaper than it used to be)
METHOD
BOLOGNESE
Serve with pasta, use in lasagne or as a stuffed pepper filling...
Heat a large saucepan and fry the mince (break it up as you go) until all of the liquid has gone and the mince has browned. Remove mince from the pan leaving any fat behind. Add onions, garlic, carrot and celery. Fry until soft and all the liquid has gone. Add the mince back into the pan then add the chopped tomatoes (rinse each tin with a little water and add to the pan), tomato puree and dried Italian herbs.
Simmer until reduced and thickened - the longer the better - you can cook for up to 2 hours adding water if it gets too thick. Season with salt to taste. Make sure you stir often or it may stick to the pan.
CHILLI
Serve with rice, make tacos/enchiladas, jacket potato topping...
Follow the instructions for Bolognese but instead of adding the herbs add a beef stock cube, paprika, cumin, coriander and cinnamon (if using).
Add the kidney beans, chickpeas and chopped red pepper towards the end of cooking - depends how soft you like them.
LASAGNE
Great for freezing, just defrost and oven bake
WHITE SAUCE Melt the butter in a saucepan then mix in the flour.
Cook for 2 minutes on a medium heat until sizzling. Pour in about a cup of milk and stir quickly to make a thick but smooth paste. Add another cup of milk and stir again - repeat until you have a thick, shiny sauce - you can use a whisk once it starts to get a bit thinner. The sauce should look like a thin custard texture.
LAYERING THE LASAGNE Choose small freezer and oven proof trays.
Add a thin layer of Bolognese then a pasta sheet cut to size.
Add a thin layer of white sauce then another sheet of pasta. Repeat these layers but finish with a layer of white sauce on the top it will depend how deep your tray is.
Top with a layer of finely grated cheese then cover and freeze.
CHOCOLATE CHIP COOKIES
INGREDIENTS
140g butter , softened
200g caster sugar
200g plain flour
1 medium egg
½ tsp bicarbonate of soda
130g chocolate chips
METHOD
1. Add butter to a large mixing bowl and whisk until pale.
2. Add sugar and whisk until light and fluffy.
3. Add egg and whisk until just combined, add flour and bicarb then whisk again until just combined.
4. Add chocolate chips and mix in then flatten the dough beteween 2 sheets of baking parchment and refrigerate for 15 minutes.
5. Divide into portions and roll into balls, place on parchment lined baking trays and flatten slightly leaving room for spreading.
6. Bake at 160 OC for about 15 minutes or until golden brown at the edges, turn the trays halfway through cooking.
PINEAPPLE UPSIDEDOWN CAKE
INGREDIENTS
175g golden syrup
325g butter , softened
2 tins pineapple slices
(you will need 15 rings)
275g caster sugar
5 free-range eggs
275g self-raising flour
12 glacé cherries
METHOD
1. Line a 22x32cm deep baking tray with greaseproof paper.
2. Melt the golden syrup and 50g of the butter in a saucepan, then pour into the tin.
3. Arrange 12 of the pineapple rings in the tray (3 rows of 4) and place a cherry in the centre of each one. Finely chop the remaining 3 pineapple rings and set aside.
4. Cream the remaining butter with the sugar until light and fluffy.
5. Beat in the eggs one at a time. Fold in the flour then stir in the chopped pineapple.
6. Spoon the mixture into the tin over the pineapple rings. T ap to settle then bake at 160 O
7. C for about 45 minutes or until golden and a skewer comes out clean.
8. Cool in tin for 10 minutes then turn out onto a serving plate and peel off the paper .
9. Serve with custard or ice cream.
