Recipe 4 Health – Creation of a New Cook Book!

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August 18, 2014August 18, 2014
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Home-Start Volunteers making us proud!
Throughout the first half of 2014 a number of our volunteers have been working really hard on creating healthy recipe ideas for inclusion in a free recipe book which once completed is to be issued to a selected sample of our Home-Start families. The objective of the recipe book is to provide a practical resource for our Home-Start families that includes some healthy recipes from different cultures in a simple format to help improve their diets and nutrition.  During  the month of June our volunteers arranged a cookery workshop to create and sample some of the recipes to be included within the book. The day was a great success!  All of the volunteers who participated worked really hard at this event and felt a huge sense of achievement after creating their very own recipe ideas.  Here at Home-Start Colchester we are very proud of our volunteers and cannot thank them enough for all their hard work and dedication.
 
Cookery-6  Cookery-49
 

Sausage and Butterbean Hotpot by Livvy Ryder

Ingredients

8 Lean Pork   Sausages or Vegetarian Sausages
2tbsp olive oil
1large onion,   finely chopped
2 garlic cloves,   chopped finely
1-2 tsp mixed   herbs (own preference)
1 red pepper,   deseeded and diced
600g of butternut   squash, deseeded, peeled and cut into small squares
400ml of vegetable   stock
1tsp Dijon mustard
2 tins of butter   beans, drained and rinsed

Method

  1.    Grill the sausages under a   medium heat until browned and cooked through.    Put to one side
  2.   Heat the olive oil in a large saucepan or wok over a medium heat.  Add the onions and fry, stirring   occasionally until softened.  Add the   garlic, herbs and red pepper and cook for a further 3 minutes.
  3.   Stir in the butternut squash and cook for a further 5 minutes.
  4.   Pour in a quarter of the vegetable stock and increase the heat and   cook for a further 3 minutes until some of the stock has reduced.  Lower the heat a little and pour in the   rest of the stock.  Mix well and stir   in the mustard and beans and sausages (cut up) and cook for a further 15   minutes.
  5.   Season to taste before serving.