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Posted on October 19th, 2018 by Bosco Last week we ran another preserving course at St. Ronan's, Innerleithen. The course was conducted by Graham Bell from The Red Shed, Coldstream 😀 ... See MoreSee Less 4 days ago You Can Cook is looking for all gardening equipment and tools(non-electrical), Home Basics is collecting electrical items along with furniture and Just Cycle are collecting bikes 😊 at Eshiels Recycling Centre, Peebles. Please note you cannot take any items from the cabin 😎 ... See MoreSee Less 1 week ago Enjoy and have fun, always! See MoreSee Less 1 week ago Cooking can be fun 😂😂😂 ... See MoreSee Less 2 weeks ago Cooking healthy burgers at Walkerburn Youth Club 😊 ... See MoreSee Less 2 weeks ago Interesting concept, any takers over here???? See MoreSee Less 2 weeks ago Youth Support Staff Heather & Mike at Walkerburn Youth Club enjoying their dinner 😊 ... See MoreSee Less 2 weeks ago Scottish Borders Council launches Reuse Cabin at Eshiels Recycling Centre, Peebles yesterday. You Can Cook is looking for all gardening equipment and tools(non-electrical), Home Basics is collecting electrical items along with furniture and Just Cycle are collecting bikes 😊 Please note you cannot take any items from the cabin 😎 ... See MoreSee Less 3 weeks ago Tomorrow is the official launch of our partnership with Home Basics and Scottish Borders Council at Eshiels Recycling Centre, Peebles. See MoreSee Less 3 weeks ago Please note we will henceforth be updating the latest news on our Facebook page. Ingredients:Â - 1 red onion - 1 garlic clove - 1 teaspoon of sesame oil - One small piece of ginger (thinly sliced) - 1 red chilli (sliced) - 2 sweet potatoes - 250g of lentils - 500ml of stock - 80g of spinach - 1/2 a bag of basil to serve Method:Â Sweat the onion until transparent in sesame oil, add the garlic, ginger, chilli and spices and cook for another minute. Cut the sweet potato into even pieces and add them to the pan, coating them with the spice mix. Season with salt and pepper. Add the lentils and vegetable stock and cook for 20 minutes until the potato is soft and the lentils are cooked. Taste and adjust the seasoning. Then stir in the spinach. Serve with sliced spring onions and a few leaves of basil.Â Ingredients:Â - 6 bacon strips - 2 chicken breasts - 2 teaspoons of salt - 1 teaspoon of pepper - 1 teaspoon of garlic powder - 2 onions (sliced) - 4 garlic cloves - 30g of spinach - 5 cups of milk - 450g of fettuccine - 1/2 cup of pesto - 1 cup of parmesan Method:Â Cook the bacon in a large pot over a medium-high heat until crispy. Add chicken and season with salt, pepper and garlic powder. Then cook until the meat doesn’t show any more pinkness and subsequently remove it from the pot. Add the onions and garlic and cook until softened. Once the onions have been caramelised, add the spinach and cook until wilted. Add milk and bring to the boil. Add the fettuccine to the boiling mixture and cover. Cook the fettuccine on a medium heat until the milk has thickened and the pasta has been cooked (about 7 minutes). Mix it back into the chicken and then stir in the pesto and parmesan. Garnish with parsley and additional Parmesan, then serve.Â Ingredients:Â - 1 tin of kidney beans - 1 onion - 1 carrot - 1 teaspoon of ground cumin - A handful of fresh coriander - Oil - 1 teaspoon of plain flour - 4 burger buns - Lettuce - Tomatoes Method:Â Drain and rinse the kidney beans, place them into cold water and bring to the boil for 10 minutes. Grate the carrot, dice the onion and add oil along with cumin and coriander, and cook until soft When the kidney beans turn soft, add them to the cooked carrots and onion mix and mash it all up into a puree. Divide the mixture into four, and make equal-sized burgers. Fry for a few minutes on each side to give a good colour and tasty crunch to your burgers. Serve with a toasted bun with lettuce, tomato and a slice of cheese and optionally with a side of sweet-potato fries!Â Ingredients:Â - 2 carrots - 1 large onion - 2-3 pieces of bacon - 1/2 bag of lentils - 1.25 litres of stock - 1 teaspoon of olive oil Method:Â Dice carrots and the onion, slice the bacon into strips and sweat together in the olive oil until the bacon has cooked and been crisped up. Add stock and lentils to the pan and bring it to the boil. Use a whisk to stir the lentil soup as it will help break up the lentils and help with the consistency of the soup. Finally, cook for 35-40 minutes on a medium heat. Serve with crusty bread preferably.Â Ingredients:Â - 2 eggs - 1 teaspoon of butter - 1 onion (diced or sliced) - 1 teaspoon of butter - 2 slices of ham - 50g of cheese - Salt and pepper Method:Â Pre-heat grill. Melt the butter in a non-stick pan and cook the onion off until it becomes see-through. Add the ham and cook for about 2 minutes to heat through. Season and add the beaten eggs, then stir using a fork to create a base on the omelette (this should only take 10-20 seconds). Cover the cooking eggs with cheese and grill. The omelette will subsequently rise under the heat. Once cooked through, serve with a fresh salad. ©You Can Cook Ingredients:Â - 300-400g of mixed mushrooms (washed and sliced) - 1 onion (diced) - 1 clove of garlic (crushed) - 300g of “arborio” risotto rice - 1-2 tablespoons of olive oil - 675 ml of stock veg or chicken Method:Â Put olive oil in a pan, and cook the onion and garlic together. After 3-5 minutes, add mushrooms. The onions and garlic should have started softening up at this point as well. Cook for a further 8-10 minutes until the mushrooms have softened up as well. Season with salt and pepper. Add rice to the pan and coat it in the oils and juices already present there, by stirring. Add the stock, 1/3 at a time, keeping the pan on a medium heat (as the rice absorbs the stock, keep adding more of it until it’s finished. Check if the rice is ready and if needed cook for a little longer by adding stock or water. Leave to sit for a couple of minutes before serving with some grated parmesan. ©You Can Cook Ingredients:Â - 1 tin of haricot beans - 1 onion - 1 chilli - 1 slice of bread - A handful of fresh parsley (finely chopped) - Flour - 500g of turkey mince - 2 tablespoons of oil Method:Â Drain the beans, rinse and cover with water. Bring to the boil, then reduce the water down to a simmer for 10 minutes until tender. Drain and mash to a pulp in a mixing bowl. Finely chop the onion and chilli and add to the bowl with the beans. Grate in the bread and finely chopped parsley. Add to the bowl with the flour and stir to combine. Add the mince to the mixed ingredients and mix it all together with your hands. Then, with lightly floured hands, form the mixture into roughly 20 small spheres. Fry the meatballs in oil in a frying pan for roughly 10 minutes on a medium heat. Cook until piping hot all the way through and serve. Serve with a simple tomato sauce or your chosen condiment.Â ©You Can Cook Ingredients:Â - 4 large eggs - 230g of self-raising flour - 230g of butter - 230g of castor sugar - Filling:Â - 1 tub of whipping cream - 1 small punnet of strawberries - 1 tablespoon of icing sugar Method:Â Preheat the oven to 180 degrees Celsius.Â Lightly grease two round cake tins (15 or 18cm wide) and line with baking paper. Beat everything together in a large bowl, the mixture should be smooth and thick, but not sticky. Dollop the mixture into both tins evenly and smooth with a knife from the centre outwards, then bake for 15-20 minutes. The cake should be shrinking from the sides of the tin and starting to brown on top. Once it has been baked thoroughly, cool it on a rack. While the cake is baking, start to make the filling. Whisk the cream until stiff, then cover and chill in the fridge. Once the cake is cool, spread the cream on the bottom of both sponges and add strawberries. The  join the halves and dust the top with icing sugar. Ingredients:Â - 6 bacon strips - 2 chicken breasts - 2 teaspoons of salt - 1 teaspoon of pepper - 1 teaspoon of garlic powder - 2 sliced onions - 4 garlic cloves - 5 ounces of spinach - 140g of spinach - 5 cups of milk - 450g of fettuccine - 1/2 cup of pesto - 1 cup of Parmesan Method:Â In a large pot over a medium-high heat, cook the bacon until crispy. Then add the chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken. Add the onions and garlic and cook until softened. Once the onions have been caramelized, add the spinach and cook until wilted. Add milk and bring to boil. Add the fettuccine and cover the pot. Cook the fettuccine on medium heat until the milk thickens and the pasta is cooked (that will take about 7 minutes) Mix it back in with the chicken, then stir in the pesto and Parmesan. Garnish with parsley and additional Parmesan. ©You Can Cook Ingredients:Â - 3 large free-range eggs - 2 slices of smoked salmon - Salt - 1 tablespoon of olive oil Method:Â Drizzle the olive oil in a non-stick frying pan over a medium heat, allow to heat for a few minutes. While waiting for the oil to heat up, crack the eggs in a bowl, whisk them thoroughly and slice up the smoked salmon. Add the smoked salmon to the whisked eggs. When the oil is very hot add the eggs and salmon, if the oil is hot enough the eggs should begin to cook immediately and will only need about a minute to cook through. (You will know they are cooked through when the mixture stops being runny and the salmon will turn light pink). Sprinkle with a little salt and pepper and serve with toast.Â ©You Can Cook Ingredients:Â - 135g of plain flour - 1 teaspoon of baking powder - 1/2 a teaspoon of salt - 2 tablespoons of caster sugar - 130ml of milk - 1 large egg (lightly beaten) - 2 tablespoons of melted butter OR olive oil Method:Â Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture, and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing, then let the batter stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. (It will seem very thick, but this is how it should be), then wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. Repeat until the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan. Serve with lashings of maple syrup/lemon juice and sprinkle caster sugar over them.Â ©You Can Cook Ingredients:Â - 1.5kg of strong flour - Salt - 1 teaspoon of yeast (fast-action or dried) - 1 teaspoon of sugar - 1/2 litre of warm water - 2-3 tablespoons of olive oil Method:Â Bread:Â Mix everything in a large bowl until you get a rough dough. Add small amounts of extra water or flour as necessary. Turn out onto a floured work surface and knead for several minutes until you get a smooth and springy dough. Return to the bowl and cover with cling-film for at least 2 hours in a warm place. Shape into tins and leave to rise for a second time -again covered with cling-film- for about 45 minutes. Bake the bread in a hot oven at about 190-200 degrees celsius for about 35-40 minutes. Cool on a rack. Rolls:Â As above, but without step 4. Shape into balls the size of a small apple and bake on a tray for 12-15 minutes. Pizza:Â As above, but without step 4. Roll into a thin, even base (greased), and add ingredients according to taste starting with a tomato sauce, followed by cheese, ham etc. Bake the pizza in a hot oven at 200 degrees celsius till cooked, (between 25-40 minutes depending on the thickness of the dough. ©You Can Cook Ingredients:Â - Salmon:Â - 2 150g salmon fillets - 1 garlic clove (thinly sliced or pressed) - 2 shallots (thinly sliced) - A sprig of coriander - 2 thin slices of lemon - 1 teaspoon of any Moroccan spice mix - Butter - A squeeze of lemon/lime juice - Salt and back pepper - Lemony couscous:Â - 1 tablespoon of olive oil - 125g of couscous - 150ml of chicken/vegetable stock - 1/2 of a lemon (with zest) - 1 lemon (juiced) - 25g of flaked almonds - A large handful of coriander leaves (chopped) Method:Â Preheat the oven to 200 degrees celsius.Â Cut rectangular pieces of foil big enough to wrap up each fillet of fish. Place the fillets on the foil and sprinkle them with the Moroccan spice mix, garlic, herbs, lemon slices and shallots. Squeeze a bit of lime/lemon juice over the fish, then add a dab of butter and season with salt and pepper. Pull up the sides of the foil and seal the fillets inside. Place the fillets on a baking tray and cook for 15 minutes or until it’s cooked through. Put the couscous in a heatproof bowl, season and pour in the stock. Cover and leave for 5-7 minutes. Stir through olive oil, lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous. ©You Can Cook Ingredients:Â - 5 tablespoons of vegetable oil - 2 teaspoons of mustard seeds - 1 teaspoon of fenugreek seeds - 3 fresh green chillies (deseeded and thinly sliced) - 1 handful of curry leaves - 2 thumb-sized pieces of fresh ginger (peeled and coarsely grated) - 3 onions (peeled and chopped) - 1 teaspoon of chilli powder - 1 teaspoon of turmeric - 6 tomatoes (chopped) - 800g of mixed vegetables: potatoes, courgettes, peppers, sweet potatoes, spinach, chards, cauliflower, lentils, beans, chickpeas etc - 400ml of coconut milk - Salt and pepper to taste Method:Â Heat up the oil in a pan, then add the mustard seeds. Wait for them to pop and then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Chop up the onions and add them to the pan. Cook for 5 minutes until the onions are light brown and soft, then add the chilli powder and turmeric. Add the chopped vegetables and cook for another 5 minutes. Chop up the tomatoes and add to the pan. Cook for a couple of minutes and then add the coconut milk. Simmer until the sauce has a creamy consistency and the vegetables are tender, adding extra water if necessary. Finally, season carefully with salt. Serve with rice, raita, poppadoms and mango chutney.Â ©You Can Cook Ingredients:Â - 200g of walnuts - 100g of cashews - 200g of dates - 600ml of coconut milk - 200g of sugar - 2g of powdered agar - 400g of tofu - 250ml of milk - 500g of bananas - 1 teaspoon of cinnamons - 1 tablespoon of vanilla essence - 1 tablespoon of date syrup Method:Â Base: Grind the nuts finely into a powder. Chop the dates finely and mix them in with the nuts. Press this into the base of a spring-form cake tin approximately 30cm in diameter. Filling:Â Heat up the coconut milk and sugar in a heavy-based saucepan. When it has nearly reached boiling point add the agar powder and simmer for 10 minutes. Turn off the heat once all of the agar has dissolved and allow it to cool slightly while preparing the rest of the ingredients. Blend the tofu into a paste and gradually add the milk in small amounts until it becomes a smooth cream. Similarly, blend the bananas with the cinnamon, vanilla essence and milk into a cream and then combine this with the tofu. Whisk the coconut milk into the mixture thoroughly. In order to check if the amount of agar is ok; place a spoonful of the mixture in the freezer for a few minutes and see if it sets. If it doesn’t, some more agar can be dissolved in some milk and mixed with the original mixture until the right consistency is obtained.Â Pour the mixture into the cake tin and refrigerate for at least 12 hours. Open the spring-form cake tin and cut it into pieces. Drizzle lightly with date syrup before serving.Â ©You Can Cook Ingredients:Â - 3 cups of amaranth puffs - 200g of dates (chopped and pitted) - 2 tablespoons of cocoa - 1/2 cup of tahini - 50g of sunflower seeds - 100g of dried apricots (chopped) - 100g of sultanas - 100g of walnuts (chopped) - 1 cup of dried coconut flakes Method:Â Put the dates in a large bowl and cover them with boiling water. Leave this to soak for 30 minutes. Strain the water off the dates into a separate bowl and mash them slightly. (Don’t throw the date water away, as you may need it if the mixture becomes too dry to work with). Add the tahini, cocoa, fruit, nuts and seeds to the dates and mix. Pour this over the amaranth puffs. Mix well and then roll handfuls of the mixture into balls, compacting them together. Finally, roll each ball in the dried coconut flakes and refrigerate. Serve.Â ©You Can Cook Ingredients:Â - 1 1/2 cups of flour - 3 tablespoons of cocoa - 1 teaspoon of baking soda - 3/4 cup of sugar - 1/2 teaspoon of salt - 1 tablespoon of apple cider vinegar - 1/3 cup of vegetable oil - 1 tablespoon of vinegar - 1 teaspoon of vanilla essence - 1 cup of chocolate soy milk Method:Â Preheat the oven to 180 degrees celsius.Â Prepare a 30cm square baking pan with greaseproof paper or grease it well with oil. Mix the dry ingredients together in a large bowl. In a separate bowl, mix the sugar, vanilla essence and oil together to remove any potential lumps, and then add the soy milk and vinegar. Stir this into the dry ingredients gradually and mix well. Bake for about 30 minutes. Serve.Â ©You Can Cook Ingredients:Â - 2 avocados - 200g of tofu - 200g of vegan dark chocolate (chopped finely) - 3 tablespoons of maple syrup - 1 tablespoon of liqueur (optional) Method:Â Blend all the ingredients (excluding the chocolate) in a food blender. The mixture should be smooth and homogenous. Melt the chocolate in a small saucepan by sitting it in a larger pot if hot water. This prevents the chocolate sticking and burning to the base of the saucepan. Once all the chocolate has melted, add this to the blender with the avocado cream and blend well. Pour into small serving dishes and refrigerate for 2 hours. Serve. ©You Can Cook Ingredients:Â - 2 cups of flour - 1 tablespoon of corn flour - 1 cup of sugar - 100g of dried figs (chopped) - 200g of almonds (soaked in water) - 1 teaspoon of baking soda - 1/2 teaspoon of salt - 1/2 cup of vegetable oil - 1 tablespoon of apple cider vinegar - 1 teaspoon of vanilla - 1 cup of soy milk Method:Â Preheat the oven to 180 degrees celsius.Â Prepare a 30cm square baking pan with greaseproof paper or grease it well with oil. Mix the dry ingredients together in a large bowl. Now blend the soaked almonds until they are smooth and creamy. In a separate bowl, mix the sugar and vegetable oil into a paste, then add the vanilla, soy milk and vinegar. Stir the wet ingredients into the dry ones and then add the almonds and figs, and stir the mixture well. Bake in the oven for 30 minutes and test with a clean knife. Citrus Syrup:Â Heat in a small saucepan one cup of orange juice, 1/2 cup of water, 1 tablespoon  of lemon juice, 1/4 cup of sugar and 1 teaspoon of cinnamon. Bring to the boil and simmer for 5 minutes. Pour this over the hot almond cake and serve. ©You Can Cook Ingredients:Â - 13/4 cups of whole-wheat flour - 1 cup of tahini - 1 teaspoon of vanilla extract - 3/4 cup of sugar - 1 cup of nuts, e.g. cashews, walnuts and almonds - 1 cup of raisins - 1 teaspoon of baking powder - Cinnamon powder - 1 cup of orange juice Method:Â Preheat the oven to 140 degrees celsius.Â Prepare a baking tray by greasing it a little. Mix all the ingredients (excluding the orange juice). Then add the orange juice, mix well and bake immediately. This cake takes  about 30 minutes to bake, check to see if it’s done by inserting a fork; if it comes out clean then it’s ready. Serve by lightly topping it with date syrup.Â ©You Can Cook Ingredients:Â - 1 cup of whole-grained vermicelli - 1 1/2 cups of 1st pressed coconut milk - 1 1/2 cups of 2nd pressed coconut milk - 5 tablespoons of jaggery - 3 tablespoons of raisins - 3 tablespoons of broken cashew nuts - 2 pinches of powdered cardamon Method:Â In a heated pan, roast the vermicelli at a low flame for 2-3 minutes, (oil should not be used for this). Â In a separate saucepan, heat the thinner coconut milk to a boil. When it begins to boil switch off the flame. Add the vermicelli and cover to keep the heat so that the vermicelli can soften in the milk. After 5 minutes, add all the other ingredients, stir well and taste. Add more sugar or cardamon if needed. Refrigerate till served.Â ©You Can Cook Ingredients:Â - 1 packet of black dates (with seeds) - 100g of walnuts - 100g of almonds - 1 tablespoon of sugar Method:Â Create a slit in the dates and carefully remove the seeds without breaking the dates. Stuff half of the dates with the walnuts. Stuff the other half with almonds*. *Pour boiling water over the almonds and wait 3-4 minutes. Peel them, and then grind them along with the sugar to make a paste. Roll the paste into little seed  shaped ovals and stuff the remaining dates with these. Serve both varieties together.Â ©You Can Cook Ingredients:Â - 1 cup of whole-wheat flour - 1 cup of oat bran - 1 tablespoon of cornstarch - 2Â teaspoons of baking soda - 1 teaspoon of all-spice - 1/2 teaspoon of cinnamon - 2/3 cup of grated carrots - 1/3 cup of slightly diluted date syrup or 1/3 cup of maple syrup - 1 cup of water - 1/4 cup of canola oil Method:Â Preheat the oven to 190 degrees celsius.Â In a large mixing bowl, combine all the dry ingredients and the grated carrots. Add all of the wet ingredients and mix well. Pour the batter into a lightly oiled muffin pan and bale for 25-30 minutes, or until an inserted toothpick comes out clean. Serve.Â ©You Can Cook Ingredients:Â - 400ml of coconut milk - 100g of dried figs Method:Â Soak the dried figs in the coconut cream for about an hour. Once the figs have swelled and softened, put the mixture in the blender and blend. Freeze, then once it has almost frozen it’s ready to serve.Â Variations:Â A variation of this recipe is using fresh lychees with lime and a dash of rosewater instead of the figs. Or alternatively, you can supplement the figs with bananas. ©You Can Cook Ingredients:Â - Fresh coconut milk - Bananas - Dates Method:Â Take approximately equal volumes of fresh coconut milk, ripe mashed bananas and dates, and blend in a blender. Freeze the mixture and let it set. Serve.Â Variations:Â You can try this with different nut-based milk, or even soy milk with a little sesame butter for creaminess. Dates can be replaced with other dried fruits which should be soaked in milk for a while before blending. Bananas can be replaced by any fruit with a similar consistency (mangoes, papayas etc). If you want to use a pineapple; add a little more sesame butter to make it more creamy. Nuts can be added if desired. Warning:Â This should be eaten within 12 hours of making it as it tends to crystallize if stored. ©You Can Cook Ingredients:Â - 1 onion or 1 small leek (finely chopped) - 1/2 stick of celery (finely chopped) - 2 medium-sized potatoes (finely chop one, and cube the other) - 285ml of milk - 1/2 teaspoon of black pepper - 1 tablespoon of fresh parsley (chopped) - 1 bay leaf - 150g-200g of smoked haddock or cod Method:Â Put all ingredients (apart from the fish) into a pan and bring to the boil. Turn down the heat and simmer for 15 – 20 minutes. Add more milk or water if needed to ensure the contents are covered. In the meantime, check your fish: remove any skin or bones and then cut or break into bite-size chunks. When the vegetables have cooked for about 12 – 15 minutes, add the fish and leave in for the remaining cooking time. Serve with some fresh bread.Â ©You Can Cook Ingredients:Â - 2 chicken breasts - 2 slices of Parma ham or cooked ham - 75g of mozzarella or Fontina cheese (sliced) - 2 garlic cloves (crushed) - 4 fresh basil leaves (finely chopped) - Salt and pepper - Seasoned flour - 1-2 eggs (beaten) - Breadcrumbs/semolina/polenta flour - Olive oil - Spicy Salad:Â - Watercress - Chicory - Rocket salad - Mustard dressing:Â – - 2 teaspoons of wholegrain mustard - 1 teaspoon of honey - 1 garlic clove (crushed) - 2 tablespoons of lemon juice or white wine vinegar - 6 tablespoons of olive oil - Salt and pepper Method:Â Preheat the oven to 220 degrees celsius.Â Lay a stretch of cling film on a chopping board. Put one of the chicken breasts on top, and then cover it with another layer of cling film. Bash the meat with a rolling pin to flatten and tenderise it. Cut the chicken laterally across to create a pocket in the side, then season with salt and pepper, and add the crushed garlic clove. Put in a slice of ham, the slices of mozzarella/fontina and the basil. Press the edges of the chicken well together to seal. Repeat with the other chicken breast. Put the seasoned flour onto a large plate. Beat the eggs and leave in a wide bowl. Spread some breadcrumbs/semolina/polenta on another plate. Heat the oil and butter in a large frying pan. Dip the whole of each fillet into the seasoned flour, then the beaten eggs. Finish it off by covering them with breadcrumbs/semolina or polenta. Fry for a few minutes on each side to seal. Bake on a greased baking tray for 15 minutes or until the meat is cooked through. Test with a sharp knife to check that the meat is white and moist. Tomato sauce:Â - 1-2 tablespoons of olive oil - 400g of chopped tomatoes - A pinch of sugar - 1 small onion (finely chopped) - 1 garlic clove (finely chopped or crushed) - Salt and pepper - Fresh or dried basil/oregano/thyme - Lemon juice Heat the oil gently in a pan, add the finely chopped onion and allow it to soften over low heat for 5-8 minutes. As soon as the onion starts softening add the garlic, either crushed or finely chopped and allow it to golden. At this point add a teaspoon of dry basil/oregano/thyme depending on which one you are using. Stir fry for a few seconds to allow the herb’s aroma to infuse with the oil and add the chopped tomatoes and a pinch of sugar. Season with a bit of sea salt and pepper. Simmer very gently for 15-20 minutes stirring occasionally. If it gets too thick, add a splash of water. Adjust seasoning and add  a squeeze of lemon juice. Mustard dressing:Â - 2 teaspoons of wholegrain mustard - 1 teaspoon of honey - 1 garlic clove (crushed) - 2 tablespoons of lemon juice or white wine vinegar - 6 tablespoons of olive oil - Salt and black pepper Mix all the ingredients together in a jar. Close with a lid and shake well before use. Keep in a jar and store any excess dressing in the fridge. Spicy Salad:Â Put all the salad leaves in a bowl and drizzle with the mustard dressing. Stir well. Serve the chicken with the salad and tomato sauce.Â ©You Can Cook Ingredients:Â - 3 tomatoes - 3 red peppers - 1 onion - 203 tablespoons of vegetable oil - 200g of feta cheese - 3 eggs - Parsley (chopped) - Salt and pepper Method:Â Cut the ingredients into small pieces. Heat the oil in a frying pan, add the onions, then the peppers and tomatoes and cook for about 3-5 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and season with salt and pepper. ©You Can Cook Ingredients:Â - Potatoes (cut into small cubes) - A few sprigs of fresh mint - 1 tablespoon of fresh coriander - 1 teaspoon of mango powder or ground cumin - 1 green chilli (finely chopped) - Salt and pepper - Butter - Yoghurt or milk for mashing Method:Â Boil the potatoes in plenty of water until they are very well-cooked. Then drain the water away and put the pan back onto the heat to dry them off a little. Meanwhile, mix the chopped mint, coriander, mango powder/cumin, chilli and salt and pepper together in a bowl with one tablespoon of yoghurt. Add some butter to the potatoes and the yoghurt mix and beat this all together. Serve hot, garnished with a sprig of mint or coriander.Â ©You Can Cook
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Šta danas kuvati?! Koliko puta ste se dovele u ovu situaciju? Nije problem skuvati, problem je pronalaziti svakodnevnu inspiraciju bez da se jelovnik svede na 4 sastojka. Svaki dan isto samo sa drugim začinima. Ukoliko i vi mučite ovakvu muku onda ste na pravom mjestu, jer vam donosimo prijedloge za ručak u narednih 7 dana. Zahvalite nam poslije. PONEDJELJAK VEGETERIJANSKA MUSAKA OD TIKVICA - 1 kg mladih tikvica - 3 – 4 struka mladog luka - 1 korijen mrkve - 150 gr kuhanog integralne riže - 2 jajeta - 200 ml pavlake - 2 – 3 kašike peršuna - 2 čena bijelog luka - 100 gr rendanog sira Potrebno vrijeme za pripremu jela: 45 min Tikvice oprati, oguliti i nasjeći na kolutove ili listove, posoliti ih i ostaviti da odstoje i puste vodu, oprati ih pod mlazom hladne vode. Rižu skuvati i ocijediti od vode. Vatrostalnu posudu podmazati sa vrlo malo ulja, staviti red tikvica, preko tikvica pola povrća, preko povrća nasjeckan peršun i narendani sir, opet tikvice pa ostatak povrća, peršuna i narendanog sira. Na kraju završiti sa tikvicama. Peći u rerni oko 20 minuta na 180 stepeni. Umutiti jaja, dodati pavlaku i malo peršuna i time preliti musaku, staviti malo vegete odozgo i vratiti u rernu još 5 minuta da se zapeče. Prijatno! UTORAK ĆUFTE U KOPAR SOSU uz prilog Ćufte: - 400 g mljevenog mesa - jedna glavica luka - jedno jaje - šolja riže - začini Sos: - jedna vezica kopra - 6 dcl mlijeka - 1 dcl pavlake - 0,5 dl ulja - 3 kašike brašna Potrebno vrijeme za pripremu jela: 45 – 60min Zamjesiti ćufte i male kuglice skuvati u slanoj vodi – oko 30 minuta. Za to vrijeme skuvati i pripremiti pire krompir koji može da se služi kao prilog. Kopar sos: Na ulju kratko popržiti kopar uz dodatak malo peršina. Dodati brašno i popržiti uz stalno miješanje i dodavanje mlijeka i na kraju soli. Kad je sos gotov dodati pavlaku i dobro promiješati – sos treba biti rjeđi nego inače jer u njega treba staviti ćuftice. SRIJEDA ZAPEČENE PALAČINKE PUNJENE ŠPINATOM Za palačinke: - 250 gr brašna - 3 žumanjca - 2 – 3 dcl mlijeka i vode - bešamel sos - 1 l mlijeka - 80 gr brašna - 80 gr maslaca - malo naribanog oraščića - malo soli, papra - šaka svježe naribanog parmezana Smjesa za punjenje palačinki: - 500 gr špinata - 200 – 300 gr skute, kravljeg sira - šaka parmezana - jedno jaje - malo oraščića, soli, papra - 30 gr maslaca Potrebno vrijeme za pripremu jela: 60 – 75min Najprije umijesiti palačinke od žumanjaca, brašna, mlijeka i vode, posoliti te ih ispeći kao obično. Idealno je da tava nije prevelika, ali u svakom slučaju kasnije ih treba isjeći na komade dugačke 8 – 10 cm. Bešamel : Rastopiti maslac, dodati brašno i miješati dok ne počne pjeniti. Tada polako dodavati hladno mlijeko i kuhati desetak minuta. Pred kraj dodati soli, papra i svježe mljevenog oraščića. Staviti sa strane i kad se prohladi dodati šaku svježe naribanog parmezana. Smjesa za punjenje: Očistiti, oprati špinat i grubo ga narezati. U malo dubljoj tavi staviti maslac i špinat, posoliti i pustiti da se na jačoj vatri skuva. Ako je potrebno stavite poklopac u početku, ali ga skinite kada špinat pusti vodu jer ona mora potpuno iskuvati. Kada se smjesa malo ohladila, umiješajte skutu, jaje, šaku svježe naribanog parmezana, oraščić i sve dobro izmješajte. Probajte da li treba dodati soli. Pripremite vatrostalnu posudu ili pekač u koji ćete slagati zamotane palačinke. Namazati pekač maslacom i na dno staviti sloj bešamela. Palačinke izdašno namazati smjesom od špinata i skute, zatim dodati žlicu bešamela i premazati smjesom za punjenje. Zarolati i ako je potrebno izrezati zarolanu palačinku na komade od 8 – 10 cm. Slagati palačinke jednu pored druge. Ostatak bešamela bogato namazati na palačinke i paziti da uđe između svake od njih. Posuti parmezanom i staviti još ponegdje komadiće maslaca. Staviti u zagrijanu rernu na 200 stepeni i peći petnaestak minuta dok se ne uhvati fina korica. ČETVRTAK KREM SUPA OD KROMPIRA SA KRUTONIMA - 6 – 7 većih krompira - 1, 5 dcl vrhnja za kuvanje - sol i papar po želji - stari hljeb - maslinovo ulje - začini po želji Potrebno vrijeme za pripremu jela: 35 – 45min Krutoni: Hljeb nasjeći na fine, prilično jednake kockice od 1 cm. U zdjelu usuti maslinovog ulja i začine prema želji. Dodati kockice hljeba i lagano promiješati. Sve istresti ravnomjerno u pleh na koji ste prethodno stavili papir za pečenje i staviti u rernu ugrijanu na 250 stepeni. Peći oko 8 minuta ili onoliko koliko je potrebno vašem šporetu da budu fino prosušeni, ne izgoreni. Varijacije na temu sa začinima su skoro pa beskonačne. Supa: Nekoliko većih krompira ogulite, narežite na kockice i stavite u lonac da se kuva. Kuvajte 20 – 25 min. Nakon što se krompir skuvao uzmite štapni mikser te izmiksajte krompir u loncu sa vodom sa kojom se kuvao. Nakon što ste izmiksali provjerite gustoću, ako vam se čini pregusto, dolijte malo kipuće vode. U smjesu dodajte vrhnje za kuvanje i promiješajte. Posolite i popaprite po želji. Nakon dodavanja sastojaka po želji prokuvajte supu još 3 – 4 minute. PETAK PILEĆI FILE U SENFU I SUSAMU SA INTEGRALNOM RIŽOM - 4 filea - 1 ravna kašičica vegete ili po ukusu - 1 ravna kašičica morske soli ili po ukusu - 1 kašika senfa - 3 kašike susama - 3 kašike ulja Potrebno vrijeme za pripremu jela: 30min File posoliti, poprašiti vegetom i biberom, po potrebi. Premazati senfom sa obe strane te uvaljati u susam. Kratko propržiti na ugrijanom ulju pa smanjiti temperaturu. Skuhati integralnu rižu i poslužiti. SUBOTA KROMPIR ČORBA SA PILETINOM - 500 g pilećih prsa - jedna glavica luka - 2 – 3 čena bijelog luka - 2 mrkve - krompir - začini - brašno Potrebno vrijeme za pripremu jela: 40 – 50min Na malo ulja propržite luk i bijeli luk. Kad postane staklast, dodajte pileća prsa izrezana na kockice, i mrkvu. Propržite sve zajedno, dodajte povrtnu kocku, čašu vode i pirjajte. Kad je meso omekšalo, dodajte povrće po želji i krompir izrezan na kockice. Dolijte još vode i kuvajte 25 min, odnosno dok se krompir ne skuva. Posolite po potrebi. Kad je čorba skoro gotova, pripremite zapršku. Na malo ulja propržite začinsku papriku, dodajte brašno i brzo miješajte da se ne zgrudva. Dolijte vode iz čorbe i miješajte dok ne proključa. Zatim zapršku prelijte u čorbu, promiješajte i nastavite kuhati još desetak minuta. Čorbu pred kraj začinite paprom, peršinom i chillijem. NEDJELJA GURMANSKA PILEĆA SALATA - pileća prsa - manja zelena salata - paradajz, krastavac, paprika, mladi luk - malo pancete - 2 kuvana jaja Preljev: - 2 kašike pavlake - 1 kašika senfa, - kečap i majoneza - 1 kašika balzamika - 1 kašika maslinovog ulja - 1 čeon bijelog luka Potrebno vrijeme za pripremu jela: 25 – 35min Pileća prsa izrežite na male kockice i propržite na tavi. Pred kraj ubacite u tavu i tanke, male komadiće pancete da se zajedno proprži. Povrće očistite i nasjeckajte. Tvrdo skuvajte jaja i narežite ih na osmine. Za preljev izmješajte sve sastojke. Izazov za sljedeću sedmicu je da koristite nekoliko klasičnih i već viđenih sastojaka, ali svaki dan na drugačiji način. Iznenadićete sami sebe koliko (ni)je dosadna piletina. Ako zapnete, uvijek možete kao izgovor upotrijebiti to da je nestalo struje baš u trenutku pripreme, a onda napraviti odličnu kajganu sa svježom salatom, a uz neizbježnu “život je prekratak da bismo ga gubili u kuhinji”. Do sljedećeg naleta inspiracije i maestralnog ručka koji ćete pripremiti biti već sutra, prijatno!