Eat Fresh! Cooking Workshops

Our Eat Fresh cooking workshops are now up and running at Todmorden Health Centre. Everyone is welcome to  join in this great new opportunity to learn how to cook new recipes from fresh ingredients and have fun .  All sessions are free to attend and families are welcome. We’re running free cooking workshops every 2nd and 4th Monday of the month showing you how to cook delicious & healthy meals using fresh produce from our garden as well as the Incredible Edible garden at the Health Centre

We’re cooking at the Health Center from 11.30 to 1.30 pm every 2nd and 4th the month so come along on Monday 10 April 2017 and join us to cook home made pizza in this family friendly workshop

If you can’t make it, the next one is Monday 24 April 2017. Our theme is Eggs-cellent vegetables and we’ll be making tasty fritatas 

You don’t need any cooking experience and you can taste what you have cooked AND take some home -that’s if there’s any left, seriously, this food is delicious! And, its FREE.

 

The class is situated on the ground floor, in the room at the back of the building to the left of the reception desk. Look out for the sign.

Contact our  Food Inspirer, Becky, to book your place .

Tel: 01706813448

email beckyaquagarden@gmail.com

 

Spice Up Spring Cooking Workshop  27.3.17  (write up by  volunteer, Karen)

Today we made Veggie Chilli, here’s the recipe, it will serve 4-6 people (depending how hungry you are)

 

Ingredients:

1 medium leek

1 medium onion

2 cloves of garlic

1 tablespoon of oil (sunflower oil or olive oil or rapeseed oil)

1 large pepper (can be any colour)

1 medium carrot

1 tablespoon of tomato puree

1-2 red chillies

A pinch of salt and a pinch of black pepper

1 teaspoon of ground cumin

1 teaspoon of ground cinnamon

1 teaspoon of fresh or dried oregano

2 x 400g tins of tomatoes

2 x 400g tins of red kidney beans (or you could substitute one of the cans for another tin of beans like pinto beans, black eyed beans, cannelloni beans)

Brown Rice (75g per person)

 

Equipment:

1 large sauce pan

1 medium pan

chopping board

sharp knife

measuring spoons

wooden spoons

sieve

tin opener

 

Method:

Before you start wash your hands.

 

  1. Peel & finely chop the onions and garlic.

 

  1. Trim and finely chop the washed leek, peppers and chilli. Deseed the chilli if you want. Remembr to wash your hands after handling the chilli!

 

Becky, the tutor showed us how to make vegetable stock:

Get all your vegetable peelings, any will do so long as they are not mouldy or slimy.  Add some sprigs of fresh herbs (collect from one of the Incredible Edible herb beds-we got ours from the herb garden next to the Health Centre), you can add pepper corns too. Place it all in a pan and cover with hot water, bring to the boil and simmer for 20 minutes, strain the vegetables then put the liquid aside to cool. This can be used later.

 

Here’s another tip: buy (or if you have grown your own use that) an organic leek and use the green bit at the top.  Leave the bottom of the leek that has the roots.  Now, put the leek in a jar with about an inch of water in the bottom. The leek will grow from the top and you can continue to harvest this new growth whilst your leek is in the jar.  Remember to change the water every 4 days or so.

 

 

 

  1. Trim & dice the carrot.

 

  1. Add a tablespoon of oil to a large heavy based pan and place on a medium heat. Add the chopped vegetables & garlic and gently fry for about 5 minutes until softened.
  1. Add the spices and herbs then fry for another 2 minutes, if it’s a bit dry add a splash of your vegetable stock, or water.
  1. Stir in the tomato puree and cook for a further 2 minutes.
  1. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the home made stock. (Or use vegetable stock cubes or bouillon) so that it covers the vegetables in the pan.
  1. Bring it to the boil, reduce the heat and let it simmer for 25-30mins until it has got thicker, stir occasionally.

 

  1. Put the rice on: rinse it first in cold water. Put it in a pan and cover well with boiling water. Simmer on a medium heat for 20-25 mins. Once cooked rinse again with boiling water.
  1. Serve chilli on top of the rice and top with a spoonful of yoghurt and chopped fresh coriander.

 

Variations

You can use whatever vegetables you like in your chilli.  Peppers, red kidney beans and tomatoes are standard then add whatever you like. We have used leek and carrot today as they are in season.  Try courgette and green beans in the summer.

If you are a meat eater just add some beef or turkey mince and only use 1 tin of beans.  Cook this at the beginning with the onions then add the rest of the veg.

 

Hope to see you for lunch sometime! Please give us your suggestions about what you would like to learn to cook.

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