Tuna Pasta Bake
* 600g rigatoni
* 50g butter
* 50g plain flour
* 600ml milk
* 250g strong cheddar, grated
* 2 x 160g cans tuna steak in spring water, drained
* 330g can sweetcorn, drained
* large handful chopped parsley
1. Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.
2. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Chilli & Rice
500g minced beef
1 diced onion
1 tin of tomatoes
½ tin of kidney beans
1. In a frying pan brown your mince and then add your onion and kidney beans.
2. Once browned and softened add your tomato puree and chilli powder to taste.
3. Add your tin of tomatoes rinsed out with a little water and bring to the boil
4. Leave to simmer for 10 – 15 minutes and serve with boiled rice.
Boiled rice recipe:
1 drinking cup of water
2 drinking cups of water
1. Add your rice and water in to a pan and bring to a boil.
2. Once boiling add the lid and leave to simmer for 10 – 15 minutes until all the water has dissolved.
3. Once dissolved drain and serve.
Leek and Potato Soup
1 tbsp vegetable oil
1 onion, sliced
225g/8oz potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
150ml/5fl oz double cream or crème fraîche
salt and freshly ground black pepper
Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve
1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving
4. 1 tbsp sunflower oil
5. 1 large onion, chopped
6. 2-3 medium carrots, chopped
7. 500g pack lamb mince
8. 2 tbsp tomato purée
9. large splash Worcestershire sauce
10. 500ml beef stock
11. 900g potatoes, cut into chunks
12. 85g butter
13. 3 tbsp milk
(Not healthy eating but treats are ok some of the time!)
Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.
Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
Apple oat bake.
2 Eating Apples
1 Table spoon Sugar
1. Peel & cut your apple into chunks, place them in to your oven proof dish.
2. In a bowl mix the oats and sugar together, one it has been mixed sprinkle it over your apples.
3. Place in the oven at 190’c for 10 mins – until golden brown.
Serve with custard, ice cream or yoghurt.
Egg Fried Rice
1 Drinking cup of Rice
2 Drinking cups of water.
1. In a sauce pan add your rice & water. Bring to a boil and boil for aprox 15 mins until all the water has evaporated.
2. Once boiled drain off and leave to one side.
3. Crack your 2 eggs in a bowl and beat together.
4. In a frying pan add a little oil or butter and melt. Add your beaten eggs to the frying pan stirring all the time, until it looks like scrambled eggs.
5. Once at this stage add your rice, turn up the heat and fry for 2 minutes.
6. Ready to serve.
400g Strong Flour
1table spoon Yeast
150ml boiling water
150 ml Milk
2 table spoon Tomato puree
+ chosen toppings.
1. Place the flour and yeast in to your mixing bowl.
2. In a measuring jug measure out your water and milk in the same jug to make a warm mix.
3. Using a mixing spoon, slowly start adding the liquid and mix between each pour. YOU MIGHT NOT NEED ALL THE LIQUID.
4. When the mixture starts to form a dough, use one hand to mix everything together.
5. Once you have a ball, flour your work surface and put the dough ball on the work surface.
6. Clean everything away.
7. Using a rolling pin, roll out your dough in to a circle or square.
8. Using the back of a table spoon, smooth out the tomato puree on the top of your pizza base, sprinkle your cheese over the top.
9. Add your toppings
10. Bake your pizza at 190’c – 10 to 15 minutes.
40g/1½ Plain Flour
250g/9oz grated cheese