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.
For the bread, preheat the oven at 180C.
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.
Done. Serve. Enjoy.
Do check out the booklet for some useful shopping tips and the “Did you know” section.
Ingredients for 4 portions:
• 6 slices of brown bread
• 150g Corn beef
• 100g tinned mushrooms – sliced
• 2 mozzarella balls – thinly cut
• 100ml tomato sauce
• 1 big potato (or 2 depending on size)
• Paprika – 1 teaspoon
• Vegetable oil
Preheat the oven at 180C.
Start by preparing all the toppings and set aside ready to use. Then, remove the crusts from the bread and cut the slices into triangles (from corner to corner).
Lay the bread on the oven tray ready to add the toppings.
For each piece of bread add toppings in the following order: tomato sauce, corn beef, mozzarella pieces. Once it is all done, set aside to prepare the potatoes wedges.
Rinse and cut the unpeeled potato, cut it into wedges. Add a teaspoon of paprika, a pinch of salt and 2 tablespoons of vegetable oil. Mix well and precook for 5 minutes, then, spread the wedges on an oven dish.
Now, place both (potatoes and pizza) dishes in the oven for 25 minutes at 180C. Leave to cool for 5 minutes before serving with ketchup or mayonnaise. Enjoy.
Make some bread crumbs: You know the bread crust that you cut, do not throw them away. Just cut them in smaller pieces, add a pinch of salt, sprinkle any dried herbs, a drizzle of oil, toss and place in the oven for 15 minutes at 180C. Why not put in with the pizza and potatoes to save on energy?
These crusty crusts will serve as topping for salads or soups or even snacks.
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.
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.
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.
Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.
So, you have decided to print some copies of the booklet for your local food bank.
On behalf of those who are going to receive a copy, MERCI BUCKETS… (It means thanks a million).
I believe that the work done here is good and the print should reflect that. Download the booklet form HERE.
Imagine that you are one of the end users and visualise how the copy that you would like to receive looks like.
Here are my basic recommendations:
• Request a high resolution version of the book as the one here on the blog has a low resolution.
• The cover of the booklet should be harder than the inside pages.
• Mat or gloss finish is up to you.
• The inside pages preferably should be printed on 160gsm card, which means that the outside cover should be 160gsm or higher.
• The binding should be with glue and not stapled.
• The finished document should be A5 (half A4) full coloured booklet.
If you are going to add your logo at the back of the booklet, I am sure you would like the print to reflect YOU. So, quality is more important than quantity.
Do not print 100 low quality if you can print 50 of good quality. If you visit some food banks you will see that quality of goods that are given are often high end and rarely own brand. That should be reflected on the printed document.
Please let me know if you want to include your logo at the back so I can send you the version of the booklet saying “This print run is sponsored by:”
If you have questions, please email me at email@example.com.
Thanks again for considering printing and donating some booklets for free.
PS: Anyone who uses photos or recipes of this booklet to include in any document that is for sale without my express authorisation will be sued.
400g self raising flour
2 tablespoons powdered milk
1 lemon zest
Pinch of salt (not if you are using salted butter)
Preheat the oven at 180C and place the butter in it for 3 minutes to melt.
Dissolve the milk in 50ml of water, then, beat together the melted butter, milk, salt, sugar and whole egg.
Beat them until the sugar granules are completely dissolved. Now sieve into the mix the flour.
Add the lemon zest and work the dough with your hands until it becomes a soft non-stick ball.
Wrap the dough in cling film and leave it to rest for about 10 minutes while you tidy up and create a space to roll and shape the biscuits.
Using a rolling pin or a clean full size wine bottle, flatten a portion of the dough on a surface dusted with flour. The thinner the dough, the crunchier will the biscuits be. After flattening the dough, slice it and create shapes. If there are children about, this is the time to let them loose. Let them shape the biscuits.
Once they are all shaped, place them on the oven tray and put it in the oven for 15-20 minutes at 180C depending on how thin the biscuits are. If your oven tray is scratch free, there is no need to butter or grease it before hand as the biscuits are dry enough not to stick.
Once all the biscuits have been in the oven, it is time to decorate them. Make a chocolate sauce like the one made for the sponge cake, divide the biscuits.
For some of them, just lay them flat on a dish and drizzle chocolate over them in patterns.
For the other set, dip one side in the chocolate then, dust with white chocolate shavings and for the other set, just leave it plain.
Offer them gift wrapped and they look expensive and beautiful.