Eating for Fitness and Fun
Happy cooking and eating!
Supplements for the New Bilton Family Cook are now available to download and print. To print a copy of the cookbook supplements check that your printer is set to print LANDSCAPE. For some printers it may be necessary to select the "SCALE TO FIT" resize option. Click here to download the supplements.
The Department for Children, Schools and Families (DCSF) has launched the next cookbook in the 'Real meals' series. 'Real meals: simple cooking — cold food that tastes great' contains over 20 recipes for simple, tasty and healthy cold food such as deli wraps, rainbow salad and muffins. All are great for picnics and as packed lunches for days out during the summer holidays. Click here for further details.
The first Real Meals cook book can be seen here.
Recipes from both cook books can be downloaded free.
For more recipes visit cooksreference.com
If you'd like to share your special recipes with us please contact us.
For some tasty Thai dishes click here.
For photos of the New Bilton cookbook launch click here.
Interesting links:
www.foodanddrink2008.co.uk
A Taste of Birmingham
Our cookbook in the news!
Broccoli and Tuna pasta bake
225g / 8oz pasta twists
175g / 6oz broccoli, cut into bite sized florets
400g / 14oz can tuna fish in brine, drained
freshly ground black pepper
25g / 1oz fresh wholemeal breadcrumbs
Sauce
50g / 2oz sunflower margarine
50g / 2oz whole meal or plain white flour
600ml / 1 pint skimmed milk
75g / 3oz low fat Cheddar type cheese, grated
½ tsp English mustard powder (optional)
• Preheat the oven to 200 °C/ 400 °F / Gas Mark 6.
• Cook the pasta in boiling water for 5 minutes, add the broccoli then return to the boil and cook for 4 - 5 min until just tender then drain.
• Flake the tuna into an oven proof dish.
• Place the margarine, flour and milk in a pan, heat gently until the margarine has melted.
• Increase the heat and stir continuously until the sauce boils and thickens.
• Simmer for 2-3 minutes, remove from the heat and add half of the cheese and the mustard powder (if used).
• Season with pepper.
• Spoon the pasta and broccoli over the tuna and cover with the sauce.
• Mix the breadcrumbs with the remaining cheese and then sprinkle over the mixture.
• Bake for about 25 minutes until golden and crisp on top.
Serve immediately. Serves 4.
Handy Tips: Use multi coloured pasta shapes. Use a tin of mushroom soup instead of making the sauce.
Fed to the back teeth with pumpkin? Try this recipe instead
In the hilly areas of Syria, soil erosion has made farming difficult; but with government incentives, growing olives on land unsuitable for other crops is an expanding opportunity for farming families. The International Centre for Agricultural Research in the Dry Areas is helping farmers become more aware of soil erosion and encouraging them to experiment in their own fields with crops that cover the ground and help conserve the soul. Farmer Asri says, “In the past it was not possible to grow anything on the slopes. Now, after using simple techniques to collect water runoff for the olive trees during the wet season, the barren slopes hold opportunities for new crops”.
Facts
• Olive trees (olea europaea) are among the oldest known cultivated trees in the world.
• Olive branches symbolise peace, wisdom and victory.
• Winners of the Olympic Games were crowned with wreathes of a wild olive branch.
• The therapeutic properties of olive oil were known to Hippocrates, the father of medicine.
Stuffed Aubergines in Olive Oil (6 servings)
Six large aubergines (cut off stalks and tops to form a ‘lid’ and remove seeds. Soak in salted water for half an hour and wash several times).
Filling
1 glass (240 ml) rice
7 onions
1 glass (240 ml) olive oil
1 tomato, peeled, seeded, and sliced
2 tb currants
½ glass (120 ml) water
1 bunch dill
¼ tb black pepper
¼ tb allspice
¾ tb sugar
3-5 mint leaves
2 tb pine nuts
Salt to taste
•Put rice in hot water and leave to stand until it cools. Wash the rice several times and drain.
•Sauté chopped onions in olive oil with salt over a moderate heat. Add the rice and pine nuts. Continue to sauté, stirring constantly.
•Add water, tomato, currants, allspice, chopped mint and dill. Stir once or twice and cover pan. Cook for 15 minutes.
•Remove from heat and spring with sugar.
1 glass (240) water, ¼ glass (60 ml) olive oil, salt
•Fill aubergines, replace lids, and put into a wide pa. Add water, olive oil and salt.
•Cover pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve when cool.
Olga Metya, Turkey, from the Department for International Development (DFID) calendar 2002
Did you know .....L’Apprenti Restaurant @ Rugby College
Stratford-upon-Avon College and Rugby College work together to provide a range of catering courses in Rugby as part of their Centre of Vocational Excellence status. Similar to Stratford-upon-Avon College, there is a restaurant that is run by the students and opens to the public for lunches and dinners.
The restaurant is called L'Apprenti and if you would like to sample the delicious food on offer, please call 01788 338 604 to book your table.
Alternatively, if you are interested in studying Catering at Rugby College, please contact us on 01789 26624
Supplements for the New Bilton Family Cook are now available to download and print. To print a copy of the cookbook supplements check that your printer is set to print LANDSCAPE. For some printers it may be necessary to select the "SCALE TO FIT" resize option. Click here to download the supplements.
~*~
The Department for Children, Schools and Families (DCSF) has launched the next cookbook in the 'Real meals' series. 'Real meals: simple cooking — cold food that tastes great' contains over 20 recipes for simple, tasty and healthy cold food such as deli wraps, rainbow salad and muffins. All are great for picnics and as packed lunches for days out during the summer holidays. Click here for further details.
The first Real Meals cook book can be seen here.
Recipes from both cook books can be downloaded free.
~*~
For more recipes visit cooksreference.com
If you'd like to share your special recipes with us please contact us.
For some tasty Thai dishes click here.
For photos of the New Bilton cookbook launch click here.
Interesting links:
www.foodanddrink2008.co.uk
A Taste of Birmingham
Our cookbook in the news!
Broccoli and Tuna pasta bake
225g / 8oz pasta twists
175g / 6oz broccoli, cut into bite sized florets
400g / 14oz can tuna fish in brine, drained
freshly ground black pepper
25g / 1oz fresh wholemeal breadcrumbs
Sauce
50g / 2oz sunflower margarine
50g / 2oz whole meal or plain white flour
600ml / 1 pint skimmed milk
75g / 3oz low fat Cheddar type cheese, grated
½ tsp English mustard powder (optional)
• Preheat the oven to 200 °C/ 400 °F / Gas Mark 6.
• Cook the pasta in boiling water for 5 minutes, add the broccoli then return to the boil and cook for 4 - 5 min until just tender then drain.
• Flake the tuna into an oven proof dish.
• Place the margarine, flour and milk in a pan, heat gently until the margarine has melted.
• Increase the heat and stir continuously until the sauce boils and thickens.
• Simmer for 2-3 minutes, remove from the heat and add half of the cheese and the mustard powder (if used).
• Season with pepper.
• Spoon the pasta and broccoli over the tuna and cover with the sauce.
• Mix the breadcrumbs with the remaining cheese and then sprinkle over the mixture.
• Bake for about 25 minutes until golden and crisp on top.
Serve immediately. Serves 4.
Handy Tips: Use multi coloured pasta shapes. Use a tin of mushroom soup instead of making the sauce.
Leigh McClellan, cook book graphic designer, Sheela Hammond, cook book editor, and Marygold Challenor, cook book chef and proprietor of catering business Golden Touch Eventz
Fed to the back teeth with pumpkin? Try this recipe instead
In the hilly areas of Syria, soil erosion has made farming difficult; but with government incentives, growing olives on land unsuitable for other crops is an expanding opportunity for farming families. The International Centre for Agricultural Research in the Dry Areas is helping farmers become more aware of soil erosion and encouraging them to experiment in their own fields with crops that cover the ground and help conserve the soul. Farmer Asri says, “In the past it was not possible to grow anything on the slopes. Now, after using simple techniques to collect water runoff for the olive trees during the wet season, the barren slopes hold opportunities for new crops”.
Facts
• Olive trees (olea europaea) are among the oldest known cultivated trees in the world.
• Olive branches symbolise peace, wisdom and victory.
• Winners of the Olympic Games were crowned with wreathes of a wild olive branch.
• The therapeutic properties of olive oil were known to Hippocrates, the father of medicine.
Stuffed Aubergines in Olive Oil (6 servings)
Six large aubergines (cut off stalks and tops to form a ‘lid’ and remove seeds. Soak in salted water for half an hour and wash several times).
Filling
1 glass (240 ml) rice
7 onions
1 glass (240 ml) olive oil
1 tomato, peeled, seeded, and sliced
2 tb currants
½ glass (120 ml) water
1 bunch dill
¼ tb black pepper
¼ tb allspice
¾ tb sugar
3-5 mint leaves
2 tb pine nuts
Salt to taste
•Put rice in hot water and leave to stand until it cools. Wash the rice several times and drain.
•Sauté chopped onions in olive oil with salt over a moderate heat. Add the rice and pine nuts. Continue to sauté, stirring constantly.
•Add water, tomato, currants, allspice, chopped mint and dill. Stir once or twice and cover pan. Cook for 15 minutes.
•Remove from heat and spring with sugar.
1 glass (240) water, ¼ glass (60 ml) olive oil, salt
•Fill aubergines, replace lids, and put into a wide pa. Add water, olive oil and salt.
•Cover pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve when cool.
Olga Metya, Turkey, from the Department for International Development (DFID) calendar 2002
Did you know .....L’Apprenti Restaurant @ Rugby College
Stratford-upon-Avon College and Rugby College work together to provide a range of catering courses in Rugby as part of their Centre of Vocational Excellence status. Similar to Stratford-upon-Avon College, there is a restaurant that is run by the students and opens to the public for lunches and dinners.
The restaurant is called L'Apprenti and if you would like to sample the delicious food on offer, please call 01788 338 604 to book your table.
Alternatively, if you are interested in studying Catering at Rugby College, please contact us on 01789 26624
