Let's Cook Together

Let’s Cook Together

Words and phrases used in the recipes Simmer Small bubbles breaking across most of the surface.

Boil Large bubbles breaking all across the surface.

Thickened sauce Run a spoon across the bottom of the pan and if you can temporarily see the bottom of the pan the sauce is thick enough.

Medium heat Normally half way between highest and lowest heat.

Every hob is different so turn down if it’s cooking too quickly and food is starting to burn or turn up if the food doesn’t appear to be cooking.

Piping hot If you touched the middle of the food it would be too hot to eat.

Grate Use the grater to make fine slithers of vegetables or cheese.

Chop Food cut into small pieces.

Garlic bulb Round garlic made up of lots of individual cloves.

Garlic clove Individual piece of garlic bulb.

About this booklet....

We know that sometimes it can be hard to find the inspiration for what to cook, and that we don’t always have lots of ingredients to hand.

So, we asked some of our volunteers to create a number of recipes which can be made from some basic, storecupboard ingredients.

They’ve trialled, tested and tasted all the recipes and have produced this recipe booklet for you.

Not only are there a number of recipes, but there are also variations on several of them. This means that with a few simple adjustments, you can make not just a tomato sauce, for example, but three other sauces using the tomato sauce as a base.

We hope you enjoy trying out some of the dishes here. If you have any suggestions which we could include in a future booklet, please do let us know!

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love h t i W x

Tomato Sauce You will need

1 onion, grated or chopped 2 teaspoons of oil 2 cloves of garlic (flattened and chopped) 1 tin of tomatoes (if these are whole, squash in the tin with a fork) Half a tin of cold water

How to make it Cut both ends off the onion and peel off the brown skin.

Grate the onion, or chop finely if you prefer.

Put two teaspoons of oil in a frying pan or a large pot and then using a medium heat, cook for a few seconds.

Add the grated onion to the frying pan and stir into the oil.

Separate out two cloves of garlic from the bulb. Using the flat blade of a knife, flatten the garlic cloves and peel off the skin. Chop as small as you can (You could use a garlic crusher if you have one) then add to the onions in the frying pan or pot. Give it a good stir.

When the onions are sizzling and you can smell the onions and garlic cooking, add the tin of chopped tomatoes. Then fill the empty can halfway with cold water. Add this to the frying pan or pot. Give the mix a good stir.

Turn up the heat a little until the mixture starts to bubble.

Once it’s bubbling turn it down again to a medium heat, and leave to cook gently (simmer) for 15-20 minutes.

The sauce should look thick, and no longer watery.

Things to do with the sauce Spaghetti con le sarde (Spaghetti with Sardines) When the sauce has cooked, add one or two tins of sardines to the sauce and squash with a fork or wooden spoon. Cook for 2 minutes until the fish is piping hot.

Follow the instructions on the packet for cooking the spaghetti. Once cooked, drain the spaghetti, place in a bowl or on a plate and add the sauce.

Tip You can use tuna instead of sardines, or penne instead of spaghetti.

Creamy Tomato Sauce Once cooked and a little bit cooler, stir in some cream cheese. Serve with pasta or on a jacket potato.

Vegetable Sauce Peel and wash two carrots, then grate.

Wash the courgette, then cut the ends off and grate.

Follow the tomato sauce recipe but add the grated vegetables at the same time as the onion.

Then add sliced mushrooms after you’ve added the tomatoes and water.

Serve with pasta, rice or a jacket potato.

Vegetable Tagine You will need 1 onion 1 carrot 1 courgette 2 garlic cloves 2 teaspoons of oil Tagine spice 1 tin of tomatoes – if these are whole, squash in the tin with a fork Half a tin of cold water 1 tin of chickpeas 1 stock cube Around 6 apricots

How to make it Prepare the vegetables: Cut off both ends of the onion and peel off the brown skin. Cut the ends of the carrot and wash. Wash the courgette, then cut off the ends.

Grate the onion, carrot and courgette.

Separate out two cloves of garlic from the bulb. Using the flat blade of a knife, flatten the garlic cloves and peel off the skin. Chop as small as you can (if you have one you could crush with a garlic crusher.

Heat two teaspoons of oil in a saucepan for a few seconds on a medium heat. Add the onion, carrot and courgette and cook for 5 minutes, stirring occasionally so that it doesn’t stick to the pan.

Add the garlic and tagine spice and cook for two minutes.

Using a pair of scissors, cut the apricots up into small pieces.

Drain the water out of the chickpeas.

Add the chickpeas, apricots, stock cube and tinned tomatoes to the pan.

Half fill the empty tomato tin with cold water and add to the pan.

Turn up the heat a little until the mixture starts to bubble.

Once it’s bubbling, turn it down again to a medium heat, and leave to cook gently (simmer) for 20 minutes.

The sauce should look thick, and no longer watery.

Things you can do with the Tagine Serve the tagine with potatoes, rice or couscous

Extra Vegetable Tagine Add one or more of the following after you’ve added the tomatoes:

chopped pepper, peeled and grated or chopped sweet potatoes, chopped cauliflower tin of sweetcorn (drain first!) grated or chopped squash

Cook until the tip of a knife easily cuts into the vegetables.

Serve with potatoes, rice or couscous.

Pea Soup You will need 2 teaspoons of oil 1 onion 1 carrot 2 tins of mushy peas 1 tin of cold water 2 stock cubes Tip You might like to add a handful of rice or a handful of pasta or a peeled & chopped potato

How to make it Cut off both ends of the onion and peel off the brown skin.

Cut the ends of the carrot and wash.

Grate or chop the onion and carrot.

Heat two teaspoons of oil in a pan on a medium heat for a few seconds.

Add the onion and carrot, and cook for 5 minutes, stirring occasionally to make sure the vegetables don’t stick to the pan.

Add two tins of mushy peas to the pot, then fill one of the empty casn with cold water and add to the pot.

Add two stock cubes to the pot and stir until the stock cubes have melted into the soup.

Simmer until the vegetables (and any other extras that you’ve added) are cooked.

Fish Pie You will need 1 tin of tuna 1 tin of sweetcorn 1 pack of Instant Mashed Potato 1 tin of Mushy Peas

How to make it Open the tin of tuna and drain off any juices. Do the same with the sweetcorn. Mix together in a bowl.

Make the instant mash potato according to the instructions on the pack.

Open the tin of mushy peas and put in the bottom of a bowl. Place the tuna and sweetcorn mix on top of the peas. Then add the mashed potato for the top layer. Use a fork to push down the potato (and make it look nice!).

Pop into a hot oven (190oC or Gas Mark 5) for 20 minutes.

Or you could microwave it for 4 minutes at full power.

Things you can do with Tuna & Sweetcorn Mix Add to a jacket potato or mix with 2 teaspoons of mayonnaise to make a sandwich filling.

Fish Cakes Mix the tuna & sweetcorn with the instant mashed potato.

Pick up a spoonful and form a fishcake in the palm of your hand. Heat some oil in a frying pan, then add the fishcakes. Cook until warm and browned on each side.

Serve with mushy peas or any vegetables.

Rice Pudding You will need 3 mugs of milk Half a mug of rice (long grain or everyday or pudding rice) 3 sachets of sugar (equal to 3 teaspoons) Tip It doesn’t matter what size your mug is, just use the same one for both the rice and the milk.

Also, you can use a mix of milk and water if you don’t have much milk!

How to make it Add 3 mugs of milk to a pan.

Cook on a medium heat until the milk starts to simmer (small bubbles will appear on the surface).

Add half a mug of rice to the pan with the hot milk, then stir.

Cook on a medium to low heat for a further 20-30 minutes until the rice is very soft and most of the liquid has disappeared.

Stir often so that it doesn’t stick to the bottom of the pan.

If it looks a bit dry, add more milk or some water until the rice is cooked.

When the rice is cooked, stir in three sachets, or three teaspoons of sugar.

Enjoy!

What else can I make?

Grapefruit Put the drained grapefruit on top of porridge for breakfast.

Sweetcorn Add a drained tin of sweetcorn to some pancake mix to make sweetcorn fritters. Delicious with tomato ketchup or sweet chilli sauce.

Chickpeas You can make your own hummus by mixing the drained chickpeas with some vegetable oil, lemon juice, a splash of water and crushed garlic. You could add some of the tagine spices if you like! Mash together and keep mashing until you’re happy with it. Add more water if it’s too dry.

Cream of Tomato Soup Add this to the tomato sauce base or the tagine to make more sauce.

Fried Rice Cook the rice according to the instructions on the pack.

Heat 2 teaspoons of oil in a frying pan, add some grated onion and garlic. Put the cooked rice into the frying pan along with a tin of sweetcorn. If you have some frozen peas, chuck these in too! Stir well until all mixed together.

Add some soy sauce, if you have some.

Mushy Peas Simply serve a dollop of mushy peas on toast for a delicious pea pâté!

Created especially for you by a team from Oasis Hub Bath in conjunction with Make Lunch Bath.

Find out more about Oasis Hub Bath and all our projects at www.oasisbath.org/projects

Designed by Tiffany Tomato Ltd. www. tiffanytomato.co.uk