© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills tomato, bean and pasta soup.

Slides:

Advertisements

Similar presentations

Crown copyright 2008 Savoury rice Session: 14.

Advertisements

Beany Burgers with Corn & Apple Relish. Relish ingredients: 1/2 a red pepper and 1/2 a green pepper, deseeded and finely diced, 2 salad onions, 1 diced.

VIP Vegetable & Pasta Bake. Ingredients: 1 x 15ml spoon oil, 1 onion, 1 clove garlic, 2 x 15ml spoons canned sweetcorn, 200g button mushrooms, 200g broccoli,

Crown copyright 2008 Mushroom risotto Session: 14.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills roasted butternut squash risotto.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Spaghetti Bolognese.

Crown copyright 2008 Macaroni cheese Session: 9.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills basic tomato sauce.

Luscious Lentil & Tomato Soup. Ingredients: 100g red or brown lentils, 1 can tomatoes or carton passata (sieved tomatoes), 500 ml water, 1 x vegetable.

Crown copyright 2008 Classic tomato ragu Session: 11.

Spaghetti and Tomato. We will learn to cook pasta correctly and identify when it is ready. We will learn to make a simple tomato sauce which will help.

Crown copyright 2007 Sizzling stir-fry Session: 15.

Monstrous Meatballs with Ragu Sauce & Spaghetti. Ingredients for the Ragu Sauce: 1 onion, 1 clove garlic, 1 carrot, 1 celery, 1 bay leaf 400g can tomatoes,

The following recipes are Low fat recipes.. Swiss Roll: Fatless sponge Ingredients: 2 Eggs 50g Caster Sugar 50g Self Raising Flour 2-3 tbsp Jam Extra.

Hot Harira. Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml.

Tomato, Red Onion & Feta Salad. Ingredients: 2 tomatoes cut in wedges, 50g black olives, 25g sliced sun-dried tomatoes, ½ a small red onion thinly sliced,

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Oldbury Wells Vegetable Soup.

Mix and Match Salads. Getting started  We are going to start by cooking 4 ingredients, each of which could be used as the basis of a salad. They are:

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills homemade burgers.

Crown copyright 2008 Quick ‘V’ lasagne Session: 16.

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 getting to grips.

1 Soup Soups can be thin and clear, thickened or so full of meat, vegetables, pasta or rice that it almost qualifies as a solid food and makes a really.

Crown copyright 2008 Fajitas Session: 15.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills bubble and squeak.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Quick lamb rogan josh.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills noodles.

Pronto Pasta Salad This Pasta salad is made using: 100g Cooked pasta shapes Finely chopped red onion Diced red pepper Handful of black olives Finely chopped.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills vegetable samosas.

Crown copyright 2007 Spaghetti bolognese Session: 16.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills vegetable couscous.

© Crown copyright 2008www.licencetocook.org.uk Minestrone Soup Session: 4.

Crown copyright 2008 Sizzling stir-fry Session: 15.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills tortilla toastie.

Crown copyright 2008 Spicy tomato soup Session: 4 Photo of final recipe here.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills fruit smoothie.

Year 9 - Stuffed Peppers Method Preheat the oven to 190C Ingredients

Year 8 Food Recipes.

10g of each additional ingredient

Pork jambalaya Ingredients Serves 4 Cooking time: 40 minutes Equipment

Session: 11 Ratatouille © Crown copyright 2008.

chicken or tofu stir-fry

Session: 14 Savoury rice © Crown copyright 2007.

Spinach, potato and chickpea curry

Getting to Grips.

Session: 4 Vegetable soup © Crown copyright 2008.

Chicken or tofu stir fry

Bubble and squeak.

Session: 4 Vegetable chowder © Crown copyright 2007.

Tomato, bean and pasta soup

Halloumi and vegetable kebabs

haulomi and vegetable kebabs

Cauliflower cheese.

Bubble and squeak.

Roasted vegetables.

Fajitas Ingredients 1/2 lime 1 clove garlic 1/2 green chilli

Quick ‘V’ lasagne Ingredients 1 onion 1 garlic clove 1 carrot

Spaghetti Bolognese Ingredients 1 onion 1 clove garlic 1 carrot

Vegetable soup Ingredients 1 onion 1 carrot 1 leek 1 potato

Classic tomato ragu Ingredients 1 onion 1 clove garlic

Ratatouille Ingredients 1 onion 1 clove garlic 1 small aubergine

Basic tomato sauce.

Vegetable Couscous.

Oldbury Wells Vegetable Soup

Spicy tomato soup Ingredients 1 onion 1 carrot 1 potato

Spinach, potato and chickpea curry

Minestrone soup Ingredients 1 clove of garlic ¼ cabbage 1 onion

Savoury rice Ingredients 1 onion 3 mushrooms ½ red pepper 1 tomato

Mushroom risotto Ingredients 1 onion 150g chestnut mushrooms

Roasted vegetables.

Presentation transcript:

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills tomato, bean and pasta soup

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Ingredients 1 onion, chopped 2 celery sticks, sliced 1 clove garlic, crushed 1 x 15ml spoon oil 2 large cans chopped tomatoes 1x5ml spoon mixed herbs 1 can cannelloni beans, drained 600ml water (1 stock cube, optional) 50g small pasta shells a few fresh basil leaves and parmesan cheese, grated (optional) Black pepper to taste

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Equipment Chopping board, knife, measuring spoons, garlic press, can opener, saucepan, wooden spoon

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Method 1. Prepare the vegetables.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 2. Fry the onions, celery, and garlic in the oil for 3-4 minutes until soft.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 3. Add the tomatoes and herbs. 4. Simmer gently for about 10 minutes, covered, stirring occasionally.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 5. Add the beans, water and pepper. 6. Cook for 20 minutes.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 7. Add the pasta and cook for another 5–10 minutes, until the pasta is cooked. 8. Taste the soup and season with black pepper, if liked.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 9. Serve the soup. Pour into a bowl and sprinkle with torn basil leaves and parmesan cheese, if desired. Tips * Replace the beans with chopped courgette or peppers. * Swap the pasta for rice or potatoes. * Allow the soup to cool and freeze in a suitable container.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills © British Nutrition Foundation 2006