Feeling squeezed? - Hyde Housing Association

ecipes
Quick fix family recipes
We love cooking in our spare time and wanted to share some healthy, simple and low cost recipes
that everyone can enjoy. Why not try these recipes out on your family, over the cold winter months?
By Naomi WOODCOCK CUSTOMER SERVICES AND INEZ BRITZ ACCOMMODATION OFFICER
Sweet potato and
cumin soup
There is nothing better than a hot and
delicious soup - try this one to keep you
warm on the cold winter nights.
Ingredients:
1 tbsp olive oil
1 onion, 100g carrots, 900g sweet potato
1 lt chicken stock, 1½ tsp cumin
Salt and pepper, Fresh coriander
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
1. Heat the olive oil in a large saucepan
and add the onions, fry until soft, add the
cumin and cook for a minute.
2. Add the peeled and chopped carrots
and sweet potato. Fry for 2 minutes.
3. Add the stock and cook until the
potato and carrots are cooked, adding
seasoning to taste.
4. Blend the vegetable mixture until
smooth.
5. Serve soup with a sprinkle of coriander
or croutons.
Cottage Pie
Why not make this dish in bulk, pop in
the freezer and heat when you you don’t
have a lot of time to cook?
Ingredients:
500g Mince, 4 Baking potatoes
2 onions, 3 carrots, 100g green peas
1 tin chopped tomatoes
250ml beef stock
50ml semi-skimmed milk
25g butter, 50g cheese (grated)
Salt & pepper to season
Serves 4
Prep time: 15 minutes
Cook time: 40–50 minutes
1. Preheat the oven to 180˚C, fan 170˚C,
gas 4.
2. Peel and quarter 4 baking potatoes
and boil in salted water until tender.
3. Meanwhile, fry 2 peeled and chopped
onions in a little oil, add 3 peeled and
diced carrots, until tender. Add 500g beef
mince and cook. Once cooked through,
season with salt and pepper and add
250ml beef stock, chopped tomatoes and
peas. Leave to simmer for 15 minutes.
4. Whilst this is simmering drain and
mash the potatoes, adding the milk and
butter. Place the mince mixture in an
ovenproof dish, cover with the mash,
sprinkle the mash with the grated cheese
and cook in the oven for 25 minutes until
the pie is piping hot throughout and the
top is golden.
Devil’s Food Cake
A delicious treat to serve on it’s own or
drizzled with melted chocolate - milk,
dark or white.
2¼ cups (540ml) cake flour
½ cup (120ml) unsweetened cocoa
powder
1½ teaspoons (7.5ml) baking powder
1 teaspoon (5ml) salt
½ cup (125g) butter
1 cup (240ml) white caster sugar
1 teaspoon (5ml) vanilla flavouring
3 eggs, separated
11/3 cups (320ml) cold water
¾ cup (180ml) white caster sugar
Prep time: 15 minutes
Cook time: 40-50 minutes
1. Preheat oven to 170°C. Butter and
lightly flour two 25cm/10” baking tins or
a large ring tin. Sift together flour, cocoa
powder, baking powder and salt. Set aside.
2. Beat butter on medium speed for about
30 seconds. Gradually add the 1 cup of
sugar and vanilla; beat until fluffy. Add the
yolks one at a time, beating on medium
speed for 1 minute after each addition.
3. Add the dry ingredients and the cold
water alternately to the beaten mixture,
beating on low speed until just combined.
4. Wash and dry bowl and beaters
thoroughly. Whisk egg whites until soft
peaks form; gradually add the ¾ cup
sugar, beating until stiff peaks form.
Fold into batter.
5. Turn into prepared tins; even tops with
spatula. Bake for 30 to 35 minutes or
until done. Cool for 10 minutes: remove
from pans onto cake rack to cool
completely.
08 | | Living | | Winter 2009