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TWC recipe sheet week 12 - August 2021-2

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Aubergine and tomato sauce pasta

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Egg Oreo brownie

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Garlic Rice, and Oat and Peach recipes this month...

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Korean Style Stir-fry and Lemon curd recipes

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Delicious. Thank you everyone. And only 15 minutes from chopping board to plate!

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Happy Christmas everyone!

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The best brownies I ever tasted. Thank you for sharing.

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We made a cake

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Mel double chocolate brownies 😋😋

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One of my favourite dishes thankyou saira for sharing your recipe 😋😋😋

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Thank you so much for the recipe bag, we made the daal tonight it was delicious, we added onion and peppers. We put rice, chips and naan with it. Ours was also vegan.

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https://www.dropbox.com/s/7ozkch208vioouk/TWC recipe sheet week 8.pdf?dl=0

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Rice and peas recipe was different to how i cook it but its was nice with the plantain

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Rice and peas recipe was different to how i cook it but its was nice with the plantain

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My Children said it was the best cheese cake they have ever tasted and they have requested one for Christmas. 

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My Children said it was the best cheese cake they have ever tasted and they have requested one for Christmas. 

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My 2 daughters and I made the lotus biscoff cheesecake it was easy to make and delicious, thank you so much for the recipe bag Gemma Hayden

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It’s been great connecting with families and young people as we hand out the bags on Friday’s. Seeing how some young people have engaged in cooking and being proud of what they are making has been great. Together We Cook! Here is my Biscoff cheesecake I made with the ingredients from last weeks bag. It’s safe to say it didn’t last long in our house!

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Amiya making muffins

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Alana made lotus cheesecake but she had strawberrys yummy 😋😋

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Needed an energy and sunshine boost this morning so i made the smoothie. Yummy!

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Great idea when you are cutting down and toast pimpkin

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I also cooked pumpkin seeds and did the yogurt dip was lovely 

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I also cooked pumpkin seeds and did the yogurt dip was lovely 

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My son loves this for his lunch. I have seen a number of recipe with ingredients i have never heard of. This was such a easy recipe and tasted great

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Family loved it had it with a nice cup of tea

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I cooked things ihve never did before. Pumpkin muffins was great

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Dip  added onion and fresh tomato little bit of mint sauce 😋😋👌

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We are planning to continue the Together We Cook! recipe bags for the next few months. We’d love your feedback and ideas to help make this project even better. Write a reply in this column, or post a photo of your response written on the recipe sheet.

*What have you liked best so far? *What  kind of recipes would you like in future?
*Any favourite recipes of your own you’d like to share?
*Is there any kitchen equipment you need to make cooking these recipes easier?
*Anything else you’d like to tell us?

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Enjoyed cooking some Pumpkin soup it motivated me while in Lockdown 2 helping to distract my mind. Also a new experience never tasted pumpkin before😊

It was good connecting & working with my husband as a team to prepare & cook this recipe

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Enjoyed cooking some Pumpkin soup it motivated me while in Lockdown 2 helping to distract my mind. Also a new experience never tasted pumpkin before😊

It was good connecting & working with my husband as a team to prepare & cook this recipe

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Pumpkin Sweet Potato & Carrot Soup with spices

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Pumpkin Sweet Potato & Carrot Soup with spices

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Yummy recipe just added some extra vegetables - sweet potato & carrots. Also enjoy it spicy so added paprika & chilli, definitely warm adding some cosiness for those cold days😜

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Veggie bolognese 😍

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It was a lovely and harty recipe. My family enjoy it. The leftovers is going to be shepherd's pie or lasagna.

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Apple and pear crumble 😍

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Had the best time cook dinner Turner out amazing 😍

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I loved together we cook. Because someone was cooking my recipe and i was cooking theirs. My children was happy about me cooking Pizzas and Chocolate beetroot cake for the first time.

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The opportunity to try a new recipie and learn about different cultures and foods

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Seeing people's photos and hearing when they enjoyed a recipe!

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Its was the first time I made Pizza from scratch with my Children. They loved it.

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Kaylen having a shot at it!!!!!!

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Alyssa working on the dough!!!!!!

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Pizza mama Mia

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Thank you for the flapjack recipe

I add Ginger to it

😋

From Carl

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Just made my Jamaican Fluffy Fried Dumplings

😋  From Carl

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Gemma and Aidans pizzas 😋

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We made delicious pizzas, they were amazing thank you for the ingredients 😍 the black olive one was vegan 😋

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Chocolate hedgehog

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(Carl's Jamaican fluffy fried dumplings) , I make them myself, but not lying these taste amazing 😋😋 thankyou carl for sharing you recipe, the best bit is when open them that smell 😋😋😋😋👌and eating them going to have them with fish noodles 😍😋👌diffo be making more and this way 👌mel waite

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Chocolate flapjacks 😋

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The girls made flapjacks today, we all enjoyed them, thanks so much for the recipe bag Lucy 😊 (we made them using dairy free spread so they were vegan 😋

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Very easy to make.
200g of butter.
230g Golden caster sugar.
1 Large Egg.
400g Self raising flour
200 Milk chocolate chips
2 tsp of Vanilla.
Beat butter, vanilla, and sugar until creamed. Add one egg and mix in. Add the choc chip and flour and mix into a dough. Roll  dough into a log shspe. Chill for an hour before slicing to bake.  Oil the tray slice the cookie dough  and place them on the tray. Cook for 12 to 15 minutes until golden briwn round edges and paler in the centre. They should be soft in middle
Remove from ovenand transfer to wire tray to cool down or leave on baking tray.

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This is another easy recipe: children might like to help with weighing and melting ingredients, and pressing them into the tin.

Ingredients

140g (5oz) butter or dairy-free spread

140g (5oz) soft light brown sugar

2 tbsp golden syrup

175g (6oz) rolled oats

75g (2.5oz) chopped nuts of your choice (optional)

75g (2.5oz) dried fruit (eg raisins, dried cranberries, chopped apricots - optional)

Method

1 Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

2 Melt the butter (or spread), sugar and syrup in a saucepan over a medium heat. Stir to mix, then remove from the heat.

3 Tip in the oats, and the chopped nuts and dried fruit if you are using them. Stir well to coat all the dry ingredients (if using oats only, add an extra handful if the mixture looks too wet) then transfer to the tin, and press the mix down evenly and firmly with the back of a spoon.

4 Bake for 30 - 35 mins until lightly golden and crisp around the edges. Remove from the oven and while it is still hot, mark it into squares with a knife then leave it to cool in the tin.

5 When the flapjack is completely cold you can remove it from the tin and separate the squares. Don’t try to take it out while it’s warm: it will fall apart in a crumbly (but tasty) mess!
Flapjack will keep in an airtight container for three or four days – if you don’t eat it all first!
Adapted from a recipe by Anna Glover https://www.bbcgoodfood.com/recipes/vegan-flapjacks

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Ingredients

2 cup self raising flour (250g or ½ lb)

Half a teaspoon of baking powder

A pinch of salt

Teaspoon of butter

Half a cup (120ml/¼ pint) of milk or water

2 to 3 tablespoons of white sugar

Method

1 Take all the ingredients and make them into a dough

2 Leave it in the bowl and just put a clean tea towel over so it can rise for about two hours. (But if you like it really fluffy wrap it in cling film so no air can get to it then put it in the fridge for the following day; then the next day just add a bit of flour to it so it's not sticky.)

3 Now here’s then fun bit: fill your frying pan with olive oil (or any cooking oil but I prefer olive oil). Make sure your oil is really hot before you start frying the dumplings

4 Roll the dough into small balls then start frying them. Keep turning them in the frying pan: you know when they are done, they should look a gold brown colour.

You can have then with anything: I like them with fish or chicken or with soup. Enjoy!

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Dough ingredients

This amount makes 4-6 individual pizzas, depending on how big you make them.

4 cups (500g/1lb) flour (plain, or bread flour)

2 teaspoons instant dried yeast

1 teaspoon salt

1 tablespoon sugar

2 tablespoons oil (any kind)

1¾ cups (c 400ml/14 fluid oz) warm water – you may not need all of this

Method

1 Mix flour, yeast, salt and sugar. Add the oil.

2 Add about 2/3 of the warm water and mix everything together to make a dough.

[Add a bit more water if it is too dry and not sticking together. It should form into a soft ball.

If it is too wet and sticky you can add a bit more flour until it is right]

3 Knead the dough for 10 minutes [or 5 mins will be ok if that’s too much to manage]

4 Sprinkle a little flour over the dough in the bowl, cover with cling film [or a wet tea towel], and leave it to rise for 45 minutes. [Putting it in a warm place helps it to rise; Adam suggests inside the microwave if you have one].

5 While the dough is rising you can prepare your toppings, and preheat the oven (hottest setting).

6 When dough is ready (it will be risen and a bit puffy) divide it into 4 or 6 balls, or however many pizzas you want. Put a little bit of flour on a clean surface, flatten each ball of dough and roll it out with a rolling pin or flatten and gently stretch it by hand until it is the right shape and size.

7 Put each pizza base onto a flat or shallow baking tray. Spread tomato sauce in a thin layer over the base (Adam suggests using ketchup) then add any topping you like.

8 Place tray in the hot oven and bake for 8-10 minutes.

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Tuna pasta red onion sweetcorn tin cherry tomatoes cheese 😍😋😋😋💞👌be diffo make this again it wouldn't cost much to buy 🥰

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I try this recipe today love it Chocolate Cornflake Cakes

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I try this recipe today love it Chocolate Cornflake Cakes

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From carl

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I try this recipe week 2 it was really good and Nice
From Carl

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love this recipe week 3 thank to the hob

It's Ann Marie mix it up Pasta Bake I add

Pasta, tins tuna chopped tomatoes

Mushrooms onions and I added smoked ham and grated cheese with Black pepper.

From Carl

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(Chocolate cornflake cakes)

This old favourite is so easy to make, and good for involving younger children – they can help with weighing ingredients, and stirring together and spooning out the mixture, creating a fair bit of chocolatey mess but having lots of fun!

These are ideal for hot weather as no baking is involved, just some melting, then allowing the hedgehogs to set in the fridge.

This recipe makes 12 hedgehogs.

Ingredients:

50g butter

100g milk or dark chocolate,

broken into chunks

3 tbsp golden syrup

100g cornflakes

Method:

1 Weigh out the ingredients.  Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.

2 Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

3 Stir the ingredients together gently using a wooden spoon until the cornflakes are well coated. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or plate if you don’t have one. If you don’t have cupcake cases, spoon mixture in 12 heaps directly onto the plate, lined with greaseproof paper if you have it. Use an ice-cream scoop to get nice round shapes.)

4 Put in the fridge to set for at least half an hour.

Is this how you make them? Have you tried any variations – eg adding in some raisins or some mini marshmallows? Share your version on the web page!

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Cook the paster first. Whilst paster is cooker you can start to prepare the mixer.  I use two small tins of tuna in a bowl add corn, onions, paster sauce if you have not got the sauce use a tin of tomartoes, add carlic mix it together then mix into the paster then grater cheese on top any flavour. Gas mark 180c or if gas put it on gas mark 4. Once it is warm through  i would put it under the grill untill cheeses has been browned on top to your preference. Make a side salad of your choice or fresh veg.

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Made chocolate cornflakes with help from my  daughter! She enjoyed melting the chocolate, butter and golden syrup and mixing the cornflakes together! It was really easy to make!

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I tried to make the bean burger I had some ingredients missing but I put some of my spices in and they taste lovely. The spices I used was crushed chillies,curry powder (Basar) salt and black pepper.

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😍😍😍 Kitkat blondies for pudding today

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Kit Kat Blondies!!!!! Taste amazing and the recipe was so easy to follow

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Bean burgers

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Makes 4 large or 6 smaller burgers. You can prepare up to stage 6 in advance and keep mixture in the fridge until you are ready to cook the burgers.

Ingredients:

1 tin of cooked beans (borlotti beans or any other variety – you can use baked beans if you rinse off the tomato sauce)

½ onion

1 clove garlic

½ red pepper (optional)

½ pack of green olives (optional)

Oil for frying

1 medium courgette

1 egg

2-3 tablespoons flour (any kind)

Salt

Pepper

1 teaspoon ground cumin (optional)

½ teaspoon chilli powder (optional)

Method:

1 Chop onion, garlic and (optional) red pepper fairly small (red pepper gives added colour and flavour). Heat a little oil in a frying pan and cook onion, garlic and pepper gently for about 5 minutes, stirring occasionally, until they are beginning to go soft.

2 Meanwhile, drain the beans from the tin into a sieve and rinse them in cold water. Put beans into a large bowl and mash them using a potato masher (or a fork) until they are broken up and mushy but you can still see a few bits of bean.

3 Remove the cooked onion, garlic and peppers from the heat and add them to the mashed beans. Stir together. Grate the courgette and stir this in too. If you are using olives, chop them quite small and stir them in.

4 Add the egg and stir in. (Egg helps to bind together the burgers as they cook. You can leave it out – the burger mix will be stiffer and easier to shape, but the cooked burgers will be more likely to break apart when you turn them.)

5 The mixture will probably be quite sloppy by now, especially if you included the egg – stir in 2-3 tablespoons of flour to thicken it up a bit.

6 Season the mixture with salt and pepper, and 1 tsp cumin if you have it (add a little chilli powder if you like a bit of heat). You could use different herbs or spices if you prefer – eg paprika – to give a different flavour. Or try adding a little grated cheese.

7 Heat approx. 1 tablespoon oil in the frying pan – a large non-stick one is best. Divide the mixture roughly into 4 or 6, and spoon one portion into the hot pan. Flatten the mixture into a round burger-shaped patty. Do the same with the remaining portions – leaving enough room to flip the burgers (you may need to do this in two batches). If your mixture is stiff enough you can shape them into rounds before putting them into the pan.

8 Fry for 2-3 minutes on each side – be gentle when you turn them – until they are brown and crispy on both sides.

Serve in a bun with tomatoes, pickles, ketchup and salad, or with rice and veggies, or however you fancy!

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Watch the video here or see written recipe below.

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A blondie is a blonde brownie. Like brownies the fudgy, slightly chewy squares are a cross between a cake and a biscuit, but unlike brownies they are not normally chocolate flavoured. Today’s blondie recipe does have a chocolate kick however, and a bit of a crunch too, because fingers of dark chocolate Kit Kat are baked into them.

For anyone who finds dark chocolate a bit too strong, this is a good recipe as the chocolate is not so overpowering when surrounded by the other ingredients. Makes 16 blondies.

Ingredients:

170g (6 oz) butter (melted)
300g (10.5 oz) soft brown sugar*

1 large egg (or 2 small)

1 tsp vanilla essence (if you have it)
190g plain flour
¼ teaspoon salt

6 Kit Kats (4-finger bars: ie 24 fingers total)
*brown sugar gives a more caramel flavour but you can use white instead if you don’t have brown

Method:

1 Turn on oven to 180C (350F/Gas 4). Grease and line a baking tin (8x8 inches/20x20cm or as close as you can get – square or rectangular is best).

2 Whisk together the melted butter and the sugar for a few minutes until light and fluffy. Add the egg and vanilla essence and whisk a little more. Stir in the flour and salt gently until all the flour is incorporated.

3 Spread half the batter over the base of your lined tin. A spatula may help to spread it into the corners.

4 Using 5 Kit Kats, break them into fingers and arrange the fingers side-by-side close together on top of the batter – you should be able to fit 18-20 fingers. Then spread the rest of the batter on top to cover the Kit Kats.

5 Break up/crush the remaining Kit Kat roughly into smallish pieces (do this before opening the packet to avoid getting very chocolately fingers!) and scatter the pieces over the top of the batter as decoration.

6 Bake for 35-40 minutes. (Check after 30, as ovens vary a lot). When done, the edges should be browned and the centre set, not jiggly. Put pan onto a wire rack and allow to cool. Remove the blondies from the pan when cold, and cut into 16 squares. They will be quite crunchy because of the Kit Kat, with fudgy bits between.

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Bake done with this recipe :)

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Tuna Paster Bake
Cook the paster first. Whilst paster is cooker you can start to prepare the mixer.  I use two small tins of paster in a bowl add corn, onions, paster sauce if you have not got the sauce use a tin of tomartoes, add carlic mix it together then mix into the paster then grater cheese on top any flavour. Gas mark 180c or if gas put it on gas mark 4. Once it is warm through  i would put it under the grill untill cheeses has been browned on top to your preference. Make a side salad of your choice or fresh veg.

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Here's what to do with your Butternut Squash

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Here's what to do with your Butternut Squash

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This quick video shows the first stage of the recipe for Tuna and Butternut Squash bake - see below for the rest of the recipe.

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see the recipe and video in the column on the left.

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Squashes vary a lot in size. This recipe is based on using one small or medium squash (approx. 400-500g when peeled). It will make enough for 2-4 people

If you have a bigger squash, weighing over 1kg, you should double the other ingredients. You’ll have enough for 4-8 people – if you have any leftovers you can freeze them.

Ingredients

1 small/medium butternut squash, peeled and cubed (about 450g when prepared)

2-3 tbsp oil (sunflower or other kind)

1 onion

2 garlic cloves

1 bay leaf

1 tin tuna, drained (keep the oil or

water to use in the recipe)

1 pack or tin chopped tomatoes

2 tbsp tomato puree

A few handfuls of fresh spinach –

or you can use frozen if you have it (optional)

Approx. 75g cheese (cheddar, or feta, or any other cheese you have)

Salt and pepper

A sprinkling of paprika (optional)

Method

1        Prepare the butternut squash (see the short video above) and cut it into small cubes.

2        Preheat your oven to 190C/Gas 5

3        Finely chop the onion and the garlic, then heat a tablespoon of oil in a saucepan and add onion, garlic and a bay leaf. Cook gently on a low heat for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

4        Add the chopped tomatoes and tomato puree, season with a little salt and pepper, and put a lid on and simmer gently on the lowest heat for about 10 minutes (the longer it cooks, the tastier it gets).

5        Meanwhile, in a large frying pan heat up 2 tablespoons of oil. (If your tuna is tinned in oil, you can drain the oil from the tin and use that. If tuna is in water, add the water to the tomato sauce).  Add the cubes of butternut squash to the pan and cook on a highish heat for about 8 minutes, stirring and turning the cubes so that they become lightly browned all over.

6        When the squash cubes are cooked, tip them into an oven dish. For a bit of colour and extra goodness, if you have fresh spinach, chop the leaves roughly then fry them in the same frying pan for about a minute until they wilt and shrink, then add to the tomato sauce. You can also use frozen spinach – defrost, chop, fry briefly and add to the sauce. Taste the tomato sauce, remove the bay leaf, and add more salt or pepper if you think it needs it.

7        Spread the tuna evenly over the squash cubes in the oven dish, then pour the tomato sauce over it all. Grate or crumble your cheese over the top, sprinkle with paprika (optional) and bake in the oven for 30 minutes.

Serve with pasta, rice, potatoes, crusty bread or whatever you wish! If you have leftovers: Reheat in the microwave next day. You can also freeze portions in an airtight container.

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Courgett cake it was very easy to follow the recipe thanks and yummy

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Bread Pudding has been another lockdown favourite, especially when I've got stale bread to use up. Here's a video I've made showing how I make it.

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I make this lots every summer - usually for the Place of Welcome Tent at summer events. It's delicious, very moist - a bit like a brownie but much cheaper to make, and you wouldn't know there was courgette in it, so it's a great way to sneak veggies in to unsuspecting cake eaters!
Ingredients:
120g butter (softened)
125ml oil (sunflower or similar)
100g caster sugar
200g soft brown sugar
3 eggs, beaten
130ml milk
350g plain flour
2 teasp. baking powder
4 tablesp. cocoa powder (c 35-40g)
450g courgettes, grated
1 teasp. vanilla essence (optional)
Method:
1 Preheat oven to 190C/Gas 5
2 Line a large deep baking tray (approx 20x35cm) with baking paper
3 Beat butter, oil and both sugars together until light and fluffy. Add eggs gradually, then the milk and mix well.
4 Sift in the dry ingredients (flour, baking powder, cocoa), and fold in gently. Stir in the grated courgette and the vanilla, then spoon mixture into tin.
5 Bake for 35 to 45 mins. Let cool in tin for 10 mins, then transfer to cooling rack. Cut into squares while still warm.

If you want it extra sweet and chocolaty you can put a chocolate icing on top - but it doesn't need it.

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Cooking (and eating!) always cheers me up! I've been baking lots of sweet treats to keep me going - yesterday I made flapjack with lots of nuts and fruits added. I've made them several times - it's very quick and easy.