Recipes for National Cooking Programme – Week Six
We’re very excited to launch our National Cooking Programme – an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 21 July 2021 at 5.30pm which will be livestreamed on Instagram and YouTube. Please get prepared with the ingredients and familiarise yourself with the recipe so you can cook along with us.
Shopping list
Firstly, here is a handy shopping list for all of the ingredients required
250g fresh or frozen broad beans or edamame beans
250g fresh green beans
250g fresh or frozen green peas or petit pois
250g courgettes
1 small pointy or other small cabbage
2 onions
2 cloves garlic
3 sticks celery
250g carrots
good handful of parsley
1 large bunch basil chopped if liked
1 tin of chopped tomatoes or tomato passata
1 tin baked beans (optional)
stock cubes or powder or fresh stock
olive oil
salt and pepper
50g grated Parmesan cheese
Summer Minestrone
Ingredients
4 cups well flavoured stock
4 tablespoons olive oil
2 onions chopped
2 cloves garlic chopped
3 sticks celery chopped
250g carrots cut into small cubes
250g fresh or frozen broad beans or edamame beans
250g fresh or frozen green peas or petit pois
250g courgettes cut into small pieces
250g fresh green beans cut into ½” pieces
1 small pointy or other small cabbage sliced very finely
1 tin of chopped tomatoes or tomato passata
1 tin baked beans (optional)
¼ cup chopped parsley
1 large bunch basil chopped if liked
salt and pepper to taste
50g grated Parmesan cheese for sprinkling over
Method
1. In a very large saucepan, fry the onions in the olive oil until lightly browned.
2. Add the garlic and cook for about 30 seconds until translucent.
3. Add the celery, carrots, parsley, green beans and broad beans and stir to coat with oil.
4. Pour in the stock and bring up to the boil. Lower the heat to a simmer.
5. Cook for 15 minutes or until the vegetables are beginning to soften.
6. Then add the edamame (if using), peas, courgettes, cabbage and continue to cook until the vegetables are just tender. This will happen quite quickly. Do not over cook.
7. Add the chopped basil if you are using it.
9. Season to taste with pepper and salt.
10. Sprinkle over grated Parmesan as the soup is served.
This is a lovely light summer minestrone soup. You can make the same soup in winter but use root vegetables like parsnips and turnips too instead of the summer veg.
Secret tip : improve your minestrone by adding a tin of baked beans at the end and heating well. Yum!
Category
Classes
