Recipes and Methods

 

Here you will find the recipes and methods for the cooking challenge ideas on our other pages.

Sausage, Asparagus and Broccoli Frittata

Ingredients:

1 pack of sausages

Handful of broccoli

4 stems of asparagus

5 Small potatoes

Grated Cheese

6 eggs

Salt and Pepper

Teaspoon of wholegrain mustard

¼ Pint of milk

 

1 – Cook Sausages and slice when cooled

2 – Thinly slice potatoes, chop broccoli and asparagus into small pieces.

3 – Grate approx 1 cup of cheese

4 – Beat the eggs and add salt, pepper, mustard and milk.

5 – Layer the potatoes to cover the bottom of the dish, and take them up the sides a little.

6 – Add a layer of sliced sausages, broccoli and asparagus, and sprinkle a little cheese.

7 – Pour over approx 1/3 of the egg mix.

8 – Repeat the above steps until all filling is used.

9 – Finish with cheese on top and pour over the last of the egg mix.

10 – Bake in the oven at 180 for approx 30/40 mins (until filling is cooked and set.)

Chicken Casserole

Ingredients:

Carrots

Potatoes

Turnip

Split Peas

Onions

Chicken Breast

Chicken Casserole mix

 

Method:

 

1 - Dice all of your veg into nice chunks. 

2 - Onions can be caramelised before hand, but this isn’t a necessary step.

3 – Dice and then brown the chicken breasts in a frying pan just to seal them (they don’t need to be cooked through at this point.)

4 – Put all of the ingredients together in the dish, and follow the instructions on the casserole mix packet.  (I know this is a bit vague but depending which brand of mix you buy they often have different instructions.)

Remember there are loads more recipes over on our Facebook page, all with the idea of cooking on a budget in mind.

Why not let us know any ideas you have?  Send us a message on our Facebook page for any tried and tested recipes you would like to share with everyone.

Roasted Chickpeas

Ingredients:

Chickpeas, drained

Tsp Olive Oil

Curry Powder, Garlic powder, salt and pepper (to be honest you can use whatever seasoning you like, just salt, maybe paprika, some rosemary, whatever you know you like the taste of.)

 

Method:

1 – Toss all ingredients together in a bowl until thoroughly coated.

2 – Spread out evenly on a baking tray (use baking parchment if you’re worried about things sticking.)

3 – Bake in the oven at 180 for about 10mins, until they feel like they are hard and crunchy.  Keep an eye on them as they can burn quickly due to their small size.

Sardine and Pea Rice

Ingredients:

Olive Oil

1 onion

Red Pepper

2 cloves of Garlic

Paprika

300g Rice

700ml Water with fish stock

1 cinnamon stick

2 tins of sardine

200g Peas

 

Method:

 

1 – Fry onion in olive oil until it softens.  Add diced pepper, paprika, crushed/minced garlic cloves, and fry for another 2 minutes.

2 – Add the rice and stir in.

3 – Add fish stock and cinnamon stick and simmer.

4 – Once the stock is absorbed add the sardines and warmed peas.  Stir through to combine and warm through, then serve.

Chocolate and Yoghurt Cups

Ingredients:

2 Chocolate cups (We got ours from Aldi but I’m fairly certain they are available in most supermarkets.)

90ml Soy Milk

100g Dark Chocolate

250g of Greek Natural Yoghurt  (could use fruit flavoured yoghurt if you aren’t keen on plain Greek natural yoghurt.)

1tbsp Honey

2 drops Vanilla Essence

 

Method:

1 – Melt the chocolate in the soya milk.  (Don’t let it boil, just let the ingredients melt together.)

2 – Put the yoghurt into a mixing bowl and add the honey and vanilla essence.

3 – Pour the melted chocolate mix on top of the yoghurt and mix well.

4 – Spoon into the chocolate cups and chill for 2 hours.

5 – Serve, adding cream and some fruit to the top if you want.

Beyond Limits are a registered charity based in rural County Durham. Our mission is to meet the short-term need for emergency aid and longer-term need for social inclusion for some of the most disadvantaged people from our local community and primarily the Wear Valley.

Links

Email: beyondlimitscharity@gmail.com

Call: 07915 920579

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