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Recipes for Leichhardt Locals
Let’s Cook
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Mains
Chickpea Salad ....................................................................................................... 4
Corn Chowder ........................................................................................................ 5
Creamy Corn Pasta with Basil and Cheese ............................................................ 6
Creamy Pesto Chicken Linguine ............................................................................ 7
French Onion Mince .............................................................................................. 8
Fried Rice ............................................................................................................... 9
Homemade Pizza ................................................................................................. 10
Kidney Bean and Cheese Casserole………………………………………………………………….11
Potato Bake ......................................................................................................... 12
Red Lentil and Spinach Dahl ................................................................................ 13
Tuna Noodle Casserole ........................................................................................ 14
Tomato Soup ....................................................................................................... 15
Vegetable Pasta Bake .......................................................................................... 16
Zucchini Slice ....................................................................................................... 17
Sides
Damper ................................................................................................................ 18
Pikelets ................................................................................................................ 19
Sweets
Banana Bread ...................................................................................................... 20
Chocolate Bread .................................................................................................. 21
French Toast ........................................................................................................ 22
Sultana Scones ..................................................................................................... 23
* Prices are per serve and approximate.
Table of Contents
Table of Contents
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About Let’s Cook
This is an initiative of the Leichhardt Early Development Group (LED). LED is a collective action
group made up of a range of local community organisations, schools, churches, childcare
centres and government departments working together to improve outcomes for children and
families in the Leichhardt One Mile area. LED operates as a part of Mission Australia’s
Communities for Children Initiative in the Inala to Ipswich Region.
This cookbook is part of a range of resources developed to support communities in direct
response to COVID 19 as a part of our Keep Connected strategy. These recipes use items that
may already be in your pantry or are more readily available and cost effective.
For more information and feedback on this resource or Collective Action Groups (CAGS) please
contact our Mission Australia Communities for Children team members:
Bek Pick - [email protected] or
Skylee Silver - [email protected]
or phone 37132300
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Chickpea Salad
Serves 4
Cost per serve $1.75
Ingredients:
2 cups chickpeas
1/4 cup red onion
1 tbsp olive oil
2 tbsp lemon juice (about 1/2 lemon)
Salt (to taste)
Extra:
Add chopped carrot, cucumber, coriander, basil or
parsley for added flavour.
Instructions:
1. Wash and drain the chickpeas and set them aside.
2. Peel the onion and cut it up.
3. Place everything into a bowl and toss it.
4. Coat with lemon juice and olive oil.
5. Sprinkle with your desired amount of salt.
Recipe Note:
This salad will keep for 2 days.
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Corn Chowder Serves 6
Cost per serve $3.91
Ingredients:
6 slices bacon or ham
½ medium onion diced
½ cup celery sliced
1 ½ cups potato peeled and diced
2 cups chicken stock
3 cups corn fresh or frozen
1 cup milk
½ cup cream
Instructions:
1. Cook bacon and set aside.
2. Over medium heat, fry celery and onion until tender.
3. Add the potato, pepper and chicken stock. Bring it to a
boil, then let it simmer until the potatoes are cooked.
4. Add the corn and simmer for an additional 2 to 3 minutes
for fresh corn or 5 to 6 minutes for frozen corn.
5. Mix the milk and cream together. Add it to the pot and
bring it to a boil whilst stirring. Simmer for 2 minutes to
thicken the soup, then remove 2-3 cups of the soup to be
stirred further.
6. Stir the extra blended mixture back into the soup.
7. Remove from heat and stir in the bacon. Top with green
onions if desired.
Recipe Note:
Try this recipe without meat for something different.
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Creamy Corn Pasta
with Basil & Cheese
Serves 4-6
Cost per serve $3.80
Ingredients:
400g pasta, small shells are ideal
500g corn kernels from 6 large (or 8 small) corn cobs. Or use
frozen corn kernels, defrosted or 2 x 420g tinned corn
kernels, drained
2 tbsp olive oil
3 medium-large garlic cloves, crushed
Salt and pepper
30g butter
200ml milk
1 cup pasta cooking water
50g shredded cheese, plus more for serving
1 handful basil leaves
Instructions:
1. Cook the pasta in a pot of salted water. Keep a cup of the
water the pasta cooked in, before draining it. Meanwhile,
remove the corn kernels from the corn cobs or open up
the cans of corn kernels.
2. Heat the olive oil in a pot and add the garlic. Cook until
lightly golden and add the corn and a pinch of salt,
stirring to combine the ingredients.
3. Add the butter and cream and allow it to mix in, stirring
intermittently.
4. Add the pasta and the cooking water to the pot, then stir
it together to coat the pasta in the sauce.
5. Add the cheese and continue stirring to allow the cheese
to spread through the dish. Add more salt if desired.
Before serving, top with basil leaves and some pepper.
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Creamy Pesto
Chicken Linguine
Serves 4
Cost per serve $4.20
Ingredients:
400 grams linguini pasta
500 grams chicken breasts chopped or chicken stir
fry strips
300ml tub cream
¼-cup basil pesto
Salt
Instructions:
1. 1. Cook the linguini according to packet directions
in a pot of boiling, salted water.
2. Cook the chicken breasts or chicken strips until
done in a frying pan.
3. Add the cream to the frying pan and reduce the
heat. Then add the basil pesto and let it all bubble
for 5 minutes.
4. Add the linguini to the frying pan and stir it all
together to combine the ingredients.
5. Serve as desired.
Recipe Note:
Optional: Add a punnet of cherry tomatoes when you
add the basil pesto for colour and a fresh burst of
goodness. Sprinkle with fresh basil and cheese to serve.
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French Onion Mince Serves 6
Cost per serve $2.39
Ingredients:
800g lean beef mince
1 onion cut in half sliced
45 g French onion soup mix
2 ½ cup frozen mixed vegetables diced
1 tbs margarine
2 cups water
Instructions:
1. Cook the vegetables and put aside.
2. On a heated fry pan, melt the butter and fry the
onion until just clear.
3. Add the mince to the pan and fry until well
browned.
4. Add in the soup mix and the cups of water,
making sure to stir it often. Let simmer for 5
minutes.
5. Stir in cooked vegetables and let it simmer for
another 5 minutes or until the vegetables are
heated.
6. Serve with any desired sides.
Recipe Note:
To make your mince stretch further: divide the pack in
half, freeze one half and use the other half. Bulk out the
meal with kidney beans or split red lentils.
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Fried Rice
Serves 4
Cost per serve $4.50
Ingredients:
1 cup white long-grain rice
2 tsp vegetable oil
2 eggs, lightly whisked
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
½ cup frozen peas, thawed
1 tbsp soy sauce
Instructions:
1. Cook the rice in a large saucepan of boiling water until
tender, then drain it and leave to cool.
2. In a frying pan over medium heat, heat the vegetable
oil. Add eggs and let them cook slightly.
3. Spin the eggs to form an omelette. Cook until they set,
then transfer them to a chopping board. Slice them
into pieces.
4. Add bacon to the pan and cook until a light golden.
Add the carrot and stir for a minute, then add the
defrosted peas and rice. Cook, stirring, for another 3-4
minutes.
5. Add the sliced egg and soy sauce. Stir it together until
fully heated through. Serve immediately.
Recipe Note:
Can be enjoyed with or without bacon. Add or remove
ingredients to your liking.
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Serves 4
Cost per serve $4.22
Ingredients:
For the base
3 cups (410g) plain flour
1 tsp salt
1 tbsp sugar
7g yeast
2 tbsp olive oil
1 cup warm water (45°C)
For the topping
1 cup mozzarella or cheddar cheese
basil
Instructions:
1. Heat up a cup of water.
2. Combine the yeast, flour, sugar and salt into a
large bowl.
3. Add warm water and oil to the mixture. Mix until
combined completely.
4. Spread out the mixture on a large pan and
flatten to make a pizza shape.
5. Top the pizza base as desired.
6. Bake at 190°C for 20 to 25 minutes or until fully
cooked.
Recipe Note:
Add your favourite vegetables as toppings!
Homemade Pizza
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Kidney Bean and
Cheese Casserole Serves 4-6
Cost per serve $2
Ingredients:
2 cups grated cheddar cheese (or to taste)
1 large onion, chopped
1 tbsp oil
1 can red kidney beans, drained and rinsed
1 can tomatoes, drained and coarsely chopped
Salt and pepper
Instructions:
1. Preheat oven to 180°C and grease a baking tray.
2. Heat a large pan with oil over medium heat.
3. Add in onion and fry until golden.
4. Add the red kidney beans and drained chopped
tomatoes. Cook, mixing the ingredients for
approximately 20 minutes. Season with salt and
pepper to taste.
5. Divide mixture and spread half onto the bottom
of the baking tray. Then on top, spread out
about 1 cup of cheese.
6. Top with the rest of the bean mixture. Then top
the mixture with the remaining cup of cheese (or
to taste).
7. Bake uncovered for about 25 minutes, or until
the cheese is browned. Serve warm.
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Potato Bake
Serves 6
Cost per serve $1.06
Ingredients:
1kg white, round potatoes
300ml thickened cream
40g sachet salt reduced French onion soup mix
Instructions:
1. Preheat oven to 180°C.
2. Peel and slice potatoes about 0.5cm thick, then place
flat into a baking dish.
3. Combine thickened cream and soup mix, pour over
potatoes and bake for 45 minutes or until tender.
Recipe Note:
Add cheese while cooking to melt on the top for added
flavour!
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Red Lentil and
Spinach Dahl Serves 4
Cost per serve $4.06
Ingredients:
1 large onion, chopped
1 tablespoon olive oil
1 cup red lentils
2 teaspoons curry powder
1 veggie stock cube, dissolved in boiling water
1 cup chopped pumpkin or potato
2 cups chopped spinach (fresh or frozen)
Instructions:
1. Heat a fry pan with olive oil. Add the onion and
sauté until the pieces are soft.
2. Add the lentils and curry powder, then cook for
two minutes, continuously mixing it together.
3. Pour in the stock liquid and add the potatoes or
pumpkin.
4. Cook for 40 minutes on low heat, stirring
occasionally, to ensure the dahl doesn't stick to
the pan. Add some water if required.
5. Add chopped spinach at the end and stir it
through for a few minutes before removing the
food from the heat.
6. Serve
Recipe Note:
Serve with flat bread if desired.
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Tuna Noodle
Casserole
Serves 4
Cost per serve $3.93
Ingredients:
1 can condensed cream of mushroom soup or
condensed 98% fat free Cream of Mushroom Soup
½ cup milk
1 cup frozen green peas
2 cans tuna in water, drained
about 2 cups medium egg noodles, cooked and
drained
2 tbsp plain dry breadcrumbs (try grating your bread
crusts)
1 tbsp butter, melted
Instructions:
1. Preheat the oven to 200°C.
2. Mix the soup, milk, peas, tuna and noodles in a
large baking tray.
3. Stir the breadcrumbs and butter in a small bowl.
4. Bake the tuna mixture for 20 minutes or until hot
and bubbling. Stir the tuna mixture. Sprinkle with
the bread crumb mixture.
5. Bake for 5 minutes or until the bread crumb
mixture is golden brown.
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Tomato Soup
Serves 6
Cost per serve $4.40
Ingredients:
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
2 tsp olive oil
1.5 litres of water
2 reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
Instructions:
1. Peel and cut the carrots, celery, garlic and onions.
2. Heat olive oil in a large pan and add the carrots,
celery, garlic and onions. Cook until ingredients
soften.
3. Crumble the stock cubes in a container, and pour
over with hot water, stirring until the powder
dissolves.
4. Add the tinned and fresh whole tomatoes, and the
stock to the vegetable pan.
5. Stir mixture well and bring to the boil. Then reduce
to a simmer for 10 minutes.
6. Remove the pan from the heat, and season to
taste with salt and pepper.
7. Stir and check the smoothness of the soup. Test
the taste and serve warm.
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Vegetable Pasta
Bake
Serves 6
Cost per serve $1.90
Ingredients:
500 grams sweet potato peeled and diced
500g jar pasta sauce
2 cups macaroni pasta cooked and drained
1 ½ cups cheddar cheese grated
Instructions:
1. Preheat the oven to 160˚C.
2. Fill a saucepan with water and bring it to the
boil. Once water heats, add the sweet potato
to the pan. Reduce the heat and let the sweet
potato simmer until tender. Drain the water
and add the sweet potato to a bowl.
3. Mash the sweet potato. Then add the pasta
sauce and combine them together. Add the
macaroni and half of the grated cheese and
mix it all again.
4. Place the mixture into a baking dish and finish
by sprinkling the top with the remainder of the
shredded cheese.
5. Bake until the cheese has properly melted.
Recipe Note:
Simply grate or add in whatever veggies you have -
corn, carrot, parsnip, zucchini etc.
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Zucchini Slice
Serves 4
Cost per serve $2.70
Ingredients:
6 eggs
1 cup grated zucchini
½ cup self-raising flour
1 cup grated cheddar cheese
Instructions:
1. Preheat oven to 180°C.
2. Line a baking tray with baking paper.
3. In a large bowl, whisk the eggs.
4. Add the remaining ingredients and season
to your taste.
5. Mix ingredients well and place mixture
into the prepared tray.
6. Bake for 25 minutes or until cooked
brown.
7. Allow to contents to cool slightly, then
serve sliced into squares.
Recipe Note:
Grate into this onion, carrot, corn or sauté a
little leek or bacon. Remember these are lovely
served cold in the lunchbox.
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Damper
Serves 4
Cost per serve $2.15
Ingredients:
2 cups self-raising flour
1 tbsp sugar
1 tbsp butter
1 cup milk extra for brushing
salt
Instructions:
1. Preheat oven to 180°C.
2. Line a baking tray with baking paper.
3. In a large bowl, stir flour, sugar and salt together.
4. Add the butter and rub it into the mixture.
5. Add the milk and stir it together to make a
dough. The dough formed should be soft and not
too sticky.
6. Smooth the dough into a ball shape.
7. Cut a X shape into the top of the dough and
brush with some extra milk.
8. Bake for 30 minutes or until golden brown.
Recipe Note:
Eat with your favourite spread.
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Pikelets
Serves 14
Cost per serve $0.95
Ingredients:
¾ cup (185ml) milk
1 egg
1 cup (150g) self-raising flour
1 tbsp sugar
honey, to serve
Salt
Melted butter
Instructions:
1. Whisk the milk and egg together into a bowl.
2. Sift the flour and sugar together into the same
bowl and add a pinch of salt.
3. Mix the ingredients to form a smooth batter.
4. Heat a fry pan and brush with some melted
butter. Drop even spoonfuls of the mixture into
the pan and cook until the tops start to bubble.
5. Turn over the pikelets and repeat, cooking the
other side.
6. Allow to cool slightly and serve with butter and
honey.
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Banana Bread
Serves 10
Cost per serve $1.60
Ingredients:
3 ripe bananas, mashed
1/2 cup sugar
1 egg
¼ cup melted butter
1 ½ cups plain flour
1 tsp baking soda
1 tsp salt
Instructions:
1. Preheat oven to 165°C. Grease a 9x5-inch loaf
pan.
2. Mix the egg, butter, sugar and bananas in a bowl.
3. Combine the flour and baking soda together in a
different bowl and mix together. Then stir the
two mixtures together until a batter is created.
Stir salt into the batter.
4. Pour the batter into the prepared loaf pan.
5. Bake in the oven for about an hour, or until a
knife inserted into the bread comes out clean.
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Chocolate Bread
Serves 8
Cost per serve $0.72
Ingredients:
4 cups chocolate ice cream
3 cups self-raising flour
Instructions:
1. Preheat oven to 160°C.
2. Lie a 23 x 13cm loaf tin with baking paper and
set aside.
3. Place softened ice cream in a bowl.
4. Add flour and mix until just combined; do not
over-beat or the dough will become tough
when cooked.
5. Spoon the mixture into the tin and distribute
evenly.
6. Bake for 50 to 60 minutes or until a skewer
pushed into the centre removes clean.
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French Toast
Serves 3
Cost per serve $2.73
Ingredients:
6 slices bread
2 eggs
2/3 cup milk
Salt to taste
Oil
Instructions:
1. Mix the eggs, milk and salt together in a large
bowl. Prepare the bread.
2. Heat a fry pan over medium-high heat, add a
small amount of oil.
3. Dunk each slice of bread into the mixture,
making sure to soak both sides sufficiently.
4. Place the soaked bread into the pan and cook
until golden brown. Repeat the same action to
the other side.
5. Serve hot.
Recipe Note:
Enjoy with your favourite spreads.
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Sultana Scones
Serves 10
Cost per serve $1.36
Ingredients:
1.5 to 2 cups self-raising flour
pinch salt
55g butter, plus extra for greasing
25g sultanas
2 tablespoons of sugar
150ml milk
Butter, to serve
Jam, to serve
Instructions:
1. Preheat oven to 220°C. Grease a baking tray.
2. Combine the flour and salt. Rub the butter into
the mixture.
3. Add the sugar, milk and sultanas to the mixture
to form a soft dough.
4. Flour a work surface and place the dough onto
it. Knead it, shaping pieces of it to be about
2cm thick.
5. Place the shapes on a baking sheet, making
sure to use up all of the dough.
6. Brush the scones with some milk. Then bake
for approximately 12 minutes, or until the
scones are well risen and golden.
7. Let the scones cool and serve with your
selected toppings.
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Credit to These recipes have been compiled from the following sites:
https://iheartvegetables.com
https://www.food.com/recipe
https://www.abc.net.au/life/food
https://www.taste.com.au
https://www.allrecipes.com
https://www.spendwithpennies.com
https://www.bbc.co.uk/food/recipes
https://www.jamieoliver.com/recipes
https://www.bestrecipes.com.au/recipes
https://www.4ingredients.com.au/recipes
https://www.campbells.com/kitchen/recipes