Nursery Recipes

Moroccan lamb

1 chopped onion                                                                     2 cloves of crushed garlic

2.5cm of peeled and grated ginger                                    ½ tsp dried mint

½ tsp paprika                                                                          250g lean minced lamb

175g red lentils                                                                     2tbs tomato puree

Harissa paste to taste                                                          2tbsp lemon juice

50g raisins

600ml chicken or veg stock

Method

Fry onion until soft, add garlic, ginger, mint, paprika and stir for 1 minute.

Add lamb and brown.

Mix in lentils, tomato puree, harissa, lemon juice, raisins and stock.

Cover and cook for 30-35 minutes until most of the liquid has been absorbed.

 

Minestrone Pasta Pot

2tbsp olive oil                                         1 small onion, chopped

2tbsp tomato puree                                300g frozen mixed veg (Inc. peas, sweetcorn, carrots)

700ml hot vegetable stock                       175g small pasta shapes

220g can of baked beans                         Grated cheddar to serve

 

Method

Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in tomato puree, then the frozen veg and pour in the stock.

Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.

Stir in the beans and heat through, then taste for seasoning,. Serve hot with sprinkled cheddar over the top (optional).

 

Chocolate and Courgette Cake

Ingredients

350G Self raising flour

50g Cocoa Powder

1tbsp Mixed Spice

175ml of extra virgin olive oil

375g Caster Sugar

3 Eggs

2tbp Vanilla Extract

2 medium sized Courgettes

 

Method

Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

 

 

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