Recipes

 Spagetti/Pasta Bolognaise

Ingredients

• Quorn
• 1 Onion
• 4 oz mushrooms
• 4 Celery Sticks
• 3 Cloves of Garlic
• 3 Tins of chopped tomatoes
• Tomato Puree
• Pinch of Oregano
• 1 Vegetable Stock Cube
• Oil
• Salt and Pepper
• Spaghetti or Pasta Shapes

Method

1. Prepare food surfaces, and wash your hands.
2. Gather all the ingredients together 
3. On a chopping board chop the onions into small chunks
4. Place in saucepan on low heat  with a small amount of oil
5. Chop the celery (about 3 stalks) and a clove of garlic - adjust the amount of garlic according to you taste, but do not add more than 2 cloves for a small meal.
6. Add it to the pan and stir, Place the lid on the pan and leave for about 3 minutes until the onions are soft and almost see through in appearance
7. It using minced meat this is when you would add it, the meat must be brown, it will change colour from red to brown or pink to white if using Turkey mince.  If you are using Quorn do not add it yet.
8. Add the tomatoes and stir leave it on a low heat and replace the lid.
9. Remove lid and stir in a table spoon of tomato puree, add an oxo cube of your choice.
10. If you are feeling brave add a small amount of chilli powder.  Replace the lid.
11. Wash and slice some mushrooms, place in pan with other ingredients 
12. Replace lid and leave for 15 minutes (if using meat you must leave for 1 hour)
13. While the sauce is cooking get a large pan of water and put it on to boil, put in a good pinch of salt and a table spoon of oil to prevent the pasta from sticking together - then add the pasta cooking time depends on the packaging instructions.
14. Season the sauce with salt and pepper 
15. If using Quorn add it now, and cook for a further 10 minutes and serve with your cooked pasta.

Remember you can always add more salt and pepper but you can not take it away.

 

 Serves 4

 

---

 

Chilli Con Carne

Ingredients

• 1 Onion
• 3 Cloves of Garlic
• 4 oz packet of Mushrooms
• 2 Tins of chopped tomatoes
• Tomato Puree
• Pinch of Chilli Powder
• Pinch of Oregano
• 1 Tin of Red Kidney Beans
• 1 Vegetable Stock Cube
• Oil
• Salt and Pepper
• 2 Cups of Long Grain rice or (Basmati)

Method

1. Prepare food surfaces, and wash your hands.
   Gather all the ingredients together
   On a chopping board chop the onions into small chunks
   Place in saucepan on low heat with a small amount of oil,
2. Chop the garlic cloves and add them to the onions and cook until the onions are transparent
3. Add a pinch of Oregano, 
4. Stir in the Tined Tomatoes and add a table spoon of Tomato Puree
5. Add the vegetable cube
6. Wash and slice the mushrooms  and add them to the sauce
7. Cook on a gentle heat for 15-20 minutes
8. Whilst cooking, cook the rice in 4 cups of water with a pinch of salt, bring to the boil and gentle simmer for 15 minutes.
9. Check the sauce and add a pinch of Chilli powder
10. After the sauce has cooked for 10 minutes add the Quorn and  the Kidney beans, stir, replace lid and cook for a further 10 minutes, until the Quorn has warmed through. 
11. Season to taste
12. Drain Rice
13. Serve

Serves 4

 

---