Category Archives: Hot dishes

Fusilli in mushroom cream


Creamy fusilli
Creamy fusilli

Ingredients for 5 portions:

  • 500g fusilli – Precooked
  • 300g bacon
  • 2 carrots
  • 1 medium onion – Finely chopped
  • Salt & pepper
  • 3 garlic cloves – Finely chopped
  • Vegetables oil

Method:

Peel both carrots, cut one like carrot sticks (julienne), cut the other one length way paper-thin (you can use a potato peeler for this). Keep them separately.

Cut the bacon as on the picture to the size of carrot sticks, set aside. Your pasta should be precooked by this time. Now time to combine all the ingredients.

 

Fried cooking bacon
Fried cooking bacon

In a large sauce pan, heat 3 table spoons of sunflower oil. Fry the bacon for 5 to 7 minutes until crisp. Remove from the pan and set aside.

Without cleaning the pan, fry the chopped onions, with the garlic and carrot sticks. Stir for 3 minutes, then, pour in the whole tin of cream of Mushroom soup. Add black pepper and leave to simmer for 3-5 minutes until the soup becomes much creamier and begins to stick to the sides of the sauce pan.  Don’t forget to stir.

Add the bacon back in the now creamier mushroom soup and stir for another 2 minutes to allow the bacon absorb a bit of the mushrooms.

Precooked pasta
Precooked pasta

Now fold in the precooked pasta, mix well, to make sure that the cream has covered the pasta, adjust  the seasoning, cover and leave on medium heat for 3 to 4 minutes. If you’ve got some cheddar in the fridge, this will be the time to grate some and add to the mix.

Now remove from heat and gently mix in the paper-thin carrots slices. Cover the pan and allow another 5 minutes before serving. Enjoy.

Serving suggestion
Serving suggestion

Veggies and sausage parcel with beetroot coleslaw


Veggie parcel & beet slaw
Veggie parcel & beet slaw

Ingredients for 5 portions:

Ingredients for this recipe
Ingredients for this recipe
  • 3 medium parsnips
  • 4 medium carrots
  • 1 large sausage (long life) or 4 hot dogs
  • 1 large leek
  • 1/2 tin of tomato soup
  • 1 onion
  • 2 beetroots
  • Mayonnaise
  • 1 Jus-Rol short crust sheet
  • Vegetable oil

Method:

Preheat the oven at 200C before starting the prep.

Cut the medium onion in 2. Keep half for frying and half for later. Peel 2 carrots, the 3 parsnips then, cut each of them in 4 length way. Cut the leek same way. Place them all in a large bowl.

Fry the smaller saussage cuts with onion for more flavour
Fry the smaller sausage cuts with onion for more flavor

In a frying pan, heat 2 tablespoon of vegetable oil.  Fry one half of onion that has been diced, then lightly brown every side of the browned sausage.

All covered with the tinned tomato soup...
All covered with the tinned tomato soup…

Once that is done, pour the content of the frying pan on the vegetables. Also add the 200ml of tomato soup, salt and Pepper. Then, crush 1 stock cube on the melange before mixing all the ingredients together. Taste and adjust the seasoning if necessary.

All in the Jus-Rol pastry sheet...
All in the Jus-Rol pastry sheet…

Spray a bit of oil on the oven tray and lay on it the pastry sheet. Then, carefully place on its middle all the vegetable and the sausage. Making sure that the sausage is placed at the heart of the vegetable heap. Now bring up the sides of the pastry so the content will not fall to the side.

After 40 minutes ... let it cooldown
After 40 minutes … let it cool down

If necessary, cover it all with foil to maintain the shape. Place the parcel in the oven for 40 minutes at 200C. Serve with a small beetroot slaw.

3 colors for the coleslaw
3 colors for the coleslaw

Preparing the coleslaw: peel and grate the beetroot, and the 2 remaining carrots. Also grate the leftover onion. Place all in a bowl. Add salt and pepper, plus 3 full tablespoons of mayonnaise. Mix and set aside. The onion can be replaced by white or red cabbage. If you are not fan of coleslaw just serve the parcel with a simple green salad and a light vinaigrette.

Up close! Bon App'
Up close! Bon App’

Vegan Chilli con carne


Chilli con carne served with barley

Chilli con carne served with barley

Ingredients for 4 portions:

  • 200g Barley
  • 2 kidney beans tin
  • 100g mince soya meat
  • 1 tinned tomato
  • 50g leek
  • 1 medium onion
  • 1 scotch bonnet (chilli pepper)
  • 1 teaspoon of Paprika powder, coriander powder & cumin powder
  • 3 garlic cloves

Method:

Dehydrated Soya mince
Dehydrated Soya mince

Start by soaking the soya mince in boiled water for 10 minutes. When rehydrated, the mince will double in volume. Drain, squeeze out the water and set aside. Also put the barley to soak in cold water for 20 – 30 minutes.

Blended condiments, hydrated soya, kidney beans
Blended condiments, hydrated soya, kidney beans

Chop and blend 1/4 onion with the tomato, leek, the chilli pepper and garlic cloves. Set aside.

Finely chop the rest of onion and fry it in a sauce pan with 3 table spoons of oil. Once the onion is browned, add the now rehydrated soya mince and with salt and black pepper. Stir fry for 3 minutes until the mince takes a bit of colour. Now add the blended ingredients and stir well with a spatula, then cover for 10 minutes.

Remember to stir from time to time to avoid burns. All you should hear by this time is frying noises from the pan. This means it is the time to add the kidney beans with the coriander, paprika and cumin. Stir, then pour in 400ml of water. Cover the pan and leave it to simmer for 20 minutes.

In the meantime, rinse the barley and place it on the hob with 250ml of water, 1 table spoon of oil and salt.Living the pot uncovered on high heat, allow the water to evaporate for 20 minutes. Once the water has evaporated, fluff the barley and add another 10ml of water, then cover. This time, cook on low heat for 10 minutes to complete the cooking process with steam only. By this time the chilli corn should be ready.  Serve and enjoy.

Serving suggestion
Serving suggestion

Barley is a good alternative for those who do not like rice, cooking it without soaking beforehand can take up to 80 minutes, it is therefore best to soak it before hand to save on energy.

Spaghetti & meatballs


Spaghetti & meatballs
Spaghetti & meatballs

Ingredients for 5 portions:

Ingredients for the dish
Ingredients for the dish
  • 500g spaghetti
  • 400g mince beef
  • 3 garlic cloves
  • 3 spring onions
  • 1 stock cube
  • 1 big onion
  • Salt & pepper
  • 1 tinned tomato & ketchup
  • Vegetable oil

Method:

Cut the onion in two, grate one half and finely chop the other half. Keep both separate. Chop the spring onions and set aside.

Preparing the meatballs 1
Preparing the meatballs 1

To make the meatballs, put the mincemeat in a mixing bowl. Using a garlic press, mash the garlic into the mince, add the grated onion, salt and black pepper. Also add 2 tablespoons of oil to the mix then, using your hands, massage together all the elements and form the meatballs.

Preparing the meatballs 2
Preparing the meatballs 2
Prep done
Prep done

Put the balls in a sauce pan, cover and place on high heat for 5 minutes. This will extract the water from the meat and when there is no more liquid coming out of it, the meat will start to fry and brown in its own fat. Just make sure that it browns on all sides.

Once this is done, remove the meat from the pan and set aside to rest.

Without rinsing the sauce pan, fry the chopped onions in the meat residues. Brown for 2 – 3 minutes, add the spring onions and the tomato. Season with salt and pepper, then, cover for 10 minutes the time for the juice from the tomato to evaporate.

Now, put the meat balls back in the sauce with a tablespoon of ketchup and 100ml water, then cover for another 10 minutes.

In the meantime, cook the spaghetti according to the instructions on the package.

Spaghetti & meatballs ready
Spaghetti & meatballs ready

Serve as suggested and enjoy.

Potato rosti and beetroots


Ingredients for 2 portions:

  • 200g sweet corn
  • 2 medium precooked beetroots
  • 100g leek and 50g celery (optional)
  • 1 big potato or 2 medium ones
  • 1 small onion
  • Salt & Pepper
  • Garlic granules & Ginger powder
  • Dry thyme
  • Sunflower oil

Method:

Peel the beetroot and cut it into small pieces, cut the leek and onion in the same size, set aside separately. Drain and rinse the sweetcorn, set aside. Peel and grate the potato length ways to obtain the longest possible “straws”.

Grated potato
Grated potato

Squeeze out the extra water coming out of the potato, lightly dust with salt and pepper mix well, set aside. You will need a frying pan and a wok to cook this meal.  A large sauce pan could be used instead of the wok.

In the wok, heat 2 tablespoons of oil, and brown the chopped onions with a pinch or two of thyme. This should take about two minutes. Now, add the leek and celery then stir for 3 minutes. Time to add the beetroot, corn, a bit of garlic granules, a bit of ginger and salt. Stir all to mix well. Adjust seasoning. Now add 3 to 4 tablespoons of water then, stir continuously for 4 to 5 minutes the time for the water to dry out and for the beetroots to absorb the other ingredients. Once this part is done, remove the wok from the hob, cover and leave aside.

Now onto the potatoes rostis, also called “pomme pallaisson” in French. These are simply small potatoes pancakes and with a big baking potato for example, you can easily obtain 4 small pancakes.

Grated potato 2
Grated potato 2

Heat 1 tablespoon of oil and make sure the surface of the frying pan is covered. When the pan is hot enough, divide the potatoes straws in 4 little mounts and place them on the pan.

Frying the pancakes
Frying the pancakes

Gently flatten each one and fry each side for 2 to 2.30 minutes. Only use a thin spatula or a large bread knife to turn the rostis over. Serve as suggested below.

Tuck in...
Tuck in…

 

Beef casserole


Beef casserole with baby potatoes
Beef casserole with baby potatoes

Ingredients for 4 portions:

Casserole ingredients
Casserole ingredients
  • 100g celery – chopped
  • 1 big onion – cut
  • 600g baby potatoes – rinse and roughly cut
  • 400g Beef casserole
  • Vegetable oil
  • Salt & pepper
  • 1 beef stock cube
  • Thyme

Method:

In a deep pan, heat 3 tablespoons of rapeseed oil. Fry together thyme, onion and celery for 2 minutes, then add all the potatoes and brown for 5 minutes.

Now add 700ml of stock, cover and leave to simmer for 20 minutes until the potatoes soften. Now add the contents of the casserole tin over the potatoes, adjust the seasoning and cover for another 10 to 15 minutes on high heat. Check that the potatoes are firm, but, starting to dissolve. If not, leave for another 5 minutes but, stir to make sure that the bottom of the pot isn’t burning.

The casserole is ready.

Do not eat the flower!!!
Do not eat the flower!!!

Generally there aren’t many pieces of meat in tinned casseroles. So, if you’ve got some bacon in the house, feel free to add them from the beginning of the cooking process with the onion and celery.

Bon appetit!

Download the booklet here to see what I’ve used from the parcel for each dish and also the shopping tips at the bottom of each page

From the parcel: tin of beef casserole.

Shopping tips: Celery, leeks are great ingredients to always have in the house. Lidl often has these two on offer and 3 large leeks can be bought as a bundle from 89p – £1.

Homemade tomato soup


Tomato soup & Garlic and basil bread
Tomato soup & Garlic and basil bread

Ingredients for 2 portions:

Ingredients for the dish
Ingredients for the dish
  • 2 precooked mini baguettes
  • 1 scotch bonnet
  • 4 garlic cloves
  • 50g leek
  • 1 tomato tin
  • Vegetable oil
  • Dry basil
  • Salt

Method:

Peel the potato and cut it very finely. Cut the leek, onion and garlic too, set aside.

Heat 2 tablespoons of oil in a saucepan, fry chopped onion and potato until brown, then, add the leek and 3 chopped garlic to wilt, stirring continuously for 1 minute.

Now pour in the tomatoes and add the scotch bonnet. Also add in 200ml of water and cover for 20 minutes. What we are looking for here is for the potatoes pieces to be completely soft. After that, blend the content of the pan while it is still hot.

ARENAFor the bread, preheat the oven at 180C.

Mini baguette wedges
Mini baguette wedges

Cut the bread into wedges, mash the remaining garlic and rub it on the wedges. Place the bread on a baking dish and drizzle with oil. Sprinkle on some dried basil and bake for 8 to 10 minutes.

Nice & crispy bread wedges
Nice & crispy bread wedges

Done. Serve. Enjoy.

Do check out the booklet for some useful shopping tips and the “Did you know” section.

Stuffed aubergines with peanut butter sauce


Aubergine, plantain, peanut butter sauce
Aubergine, plantain, peanut butter sauce

Ingredients for 4 portions:

  • 2 medium aubergines – halved and hollowed
  • 2 red peppers – grated
  • 50g leek – grated
  • 1 scotch bonnet – finely chopped
  • 3 small parsnips – peeled and grated
  • Peanut butter
  • 1 ripe plantain – peeled
  • 2 garlic cloves – finely cut
  • 1 small onions
  • Salt & pepper + Vegetable oil
It all starts here
It all starts here

Method:

Preheat the oven at 180C.

Hollowed aubergines
Hollowed aubergines

After hollowing the aubergines, set the skins aside and grate its flesh.

Cut the onion in half, chop one half for the peanut sauce and grate the other half for the stuffing.

Ready to bake 1
Ready to bake 1

In a bowl, mix together the grated aubergine flesh, and everything that has been grated. Add in the garlic, salt, pepper and two tablespoons of oil. Taste and adjust the seasoning before scooping the mix into the aubergine skins. Place the stuffed aubergines into a Pyrex dish, then into the oven for 1 hour at 180C.

Ready to bake 2 plantain
Ready to bake 2 plantain

Peel the plantain and cut it in 4. Place in a baking tin, drizzle with oil, salt and put it in the oven with the aubergines for 25 minutes (preferably in the last 25 minutes).

In the meantime, prepare the sauce. Simply fry the chopped onion in one tablespoon of oil for 2 minutes, then, scoop in 2 tablespoons of peanut butter. Stir to dilute for 1 minute then pour in 400ml of water. Leave to gently simmer and reduce for 7 to 10 minutes.

Serving suggestion
Serving suggestion

Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.

Download The Bank Cook booklet


Homemade biscuits
Homemade biscuits

Hi, thank you for visiting the page today. This blog is still being populated but,  If you’d like to download the booklet, please go ahead and click on the link below.

Recipes for food banks users – Low res PDF

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Please note, this booklet is not for sale.

Be blessed.

Hortense