Stepping Stones Favourite Recipes

 

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   Tina's Choice - Leek and Bacon Carbonara

"I chose this recipe because I love pasta."

Serves 4

500g packet dried tagliatelle

250g Streaky bacon chopped

2 leeks trimmed washed and sliced

200 g tub full fat soft cheese

200 ml (7 fl oz) milk

75g (3 oz) cheese grated

Freshly ground pepper

Salad to serve

1 Bring a large pan of lightly salted water to the boil. Add the tagliatelle, stir well and cook for the time stated on the packet.

2 While the tagliatelle is cooking dry fry the bacon in a large non-stick frying pan for 6-8 minutes until the liquid has evaporated. Add leeks and cook, stirring for 5 minutes to soften.

3 Drain the tagliatelle then add the soft cheese to the empty pan. Gradually whisk in the milk and cheddar cheese and  warm over a gentle heat for a couple of minutes until it thickens, then add the leeks, bacon and tagliatelle. Season with freshly ground pepper and serve immediately with salad

 

Chris's choice - Calzone.

“This is a pizza base folded over. I was the first one to try cooking this and we all liked it. I like making the dough.”                      

1 Onion finely Chopped.

500g mince.

1 can chopped tomatoes with herbs.

500g bread mix.

11 fl oz warm water.

1 fl oz olive oil.

80g grated Cheese.

 

1  Soften Onion in a large pan with a little oil.

2  Add mince and cook until brown.

3  Add tomatoes and Simmer for 20 mins.

4  Add water and oil to bread mix and kneed for 5 mins.

5  Divide into 6 and roll out. Add a good spoonful of meat mixture and top with grated Cheese.

6  Brush edges with water, fold and seal.

7  Place on a baking tray in a warm place for 10 mins.

8  Cook in a hot over at gas 6 or 200ºc fan over for 20 mins.

 

Verity’s Choice - Chilli Con Carne

serves 4-6 

"I like Chilli but not too hot (Danny!)"

6 tablespoons sunflower oil

500g  lean minced beef

1 large onion chopped finely

1 garlic clove crushed

teaspoon chilli powder

½ teaspoon ground cumin

3 tablespoons tomato puree

½ teaspoon dried oregano

200ml or 7 fl oz beef stock

425g or 15 fl oz can of red kidney beans drained

salt and pepper

 

1 Heat 4 tablespoons of the oil land fry the meat in a large frying pan till it browns. Transfer to a saucepan.  

2 Fry the onion and garlic in the remaining oil till soft.  Add the chilli power and cumin and stir for 2 minutes.  

3 Add the tomato puree, herbs stock, and seasoning.  Then stir this mixture into the meat cover and simmer gently for 45 minutes. 

4 Add the beans 15 minutes before the end of the cooking time. Serve with boiled rice and a salad. Alternatively put  this mixture into taco shells and top with melted cheese.

 

Katy’s Choice - Beef Burgers 

"Beef burgers are one of my favourites.  I like them with fried onions in a bun with tomato ketchup."

 

2 rindless bacon rashers

1 onion finely chopped

1 tbsp Worcestershire sauce

70g breadcrumbs

1 egg

handful flat parsley chopped

500g or 1lb lean beef mince

1 tbsp barbecue sauce

 

·   Fry the bacon and onion in a medium pan

·   Stir until onions have softened

·   Remove from heat.

·   Using your hands combine the Worcestershire Sauce, breadcrumbs, egg, parsley, mince and BBQ Sauce With bacon and onion mix.

·   Shape into 8 burgers.

·   Cook the burgers in the same pan with a little olive oil for about 8 minutes on each side, turning occasionally to make sure they’re cooked through.

 

Jo‘s Choice - Cream of Cauliflower Soup

Preparation time: 20 Minutes, total cooking time: 15-20 minutes serves 4-6

 

750g cauliflower

1 tablespoon oil

3 cups chicken stock

1 cup cream

¼ teaspoon ground nutmeg salt and ground black pepper, to taste

chopped parsley to garnish.

 

1 Cut the cauliflower into small even- sized florets. Heat the oil in a large pan and stir-fry the cauliflower for 3 minutes, or until it is just starting to soften. 

2 Add the stock to the pan, cover and simmer for 10-15 minutes until the cauliflower is tender. 

3 Stir in the cream and set the soup aside to cool a little. Use a food processor or blender to process in batches until smooth. Return to the pan and add the nutmeg, salt and pepper to taste. Heat through gently and serve garnished with parsley.   

(Variation: for a richer soup, add 1 cup grated cheese with the nutmeg and seasonings.) 

 

 

Joe’s Choice - Chicken and Macaroni crunch

50g margarine

2 slices bacon sliced

1 onion chopped

50g flour

1 pt milk

Chicken stock cube

Seasonings

¼ green pepper chopped

¼ red pepper chopped

50g chopped nuts

50 mushrooms  sliced

225g cooked chicken diced

50g macaroni

50g brown bread crumbs

 

Melt margarine and fry bacon and onion lightly. Add flour  and  cook for couple of minutes.

Gradually add milk stirring continuously.

Add chicken stock cube and seasonings and mix well.  Add peppers, nuts,

mushrooms and chicken. 

Meanwhile bring a pan of water to the boil.  Add macaroni and cook for 5 minutes.  Drain and rinse under cold water.

Combine with sauce and pour in to ovenproof dish.  Top with bread crumbs.

Bake at 400F for 30-40 mins.

 

 

Lemon Drizzle Cake

This is a huge favourite at Stepping Stones. We also make it with orange.

Ingredients for cake mixture serves 8

150g butter plus extra for greasing

150g caster sugar

finely grated rind of 1 lemon

3 eggs beaten

175g self raising flour

1 or 2 tablespoons milk

 Ingredients for drizzle

 25g butter

juice of l large lemon

125g icing sugar sifted

 Preparation

preheat the oven to gas mark 4 or 180c

lightly grease and line a 20x 10cm loaf tin

 Method

1 cream together 150g of the butter and the sugar until light and fluffy. Gradually beat in the lemon rinds and eggs.  Gently fold in the flour.  Slacken if necessary with a little milk to forma dropping consistency.

2 Turn in the tin and cook for 35 - 40 minutes or until well risen and golden brown.

3 Combine the remaining butter, the lemon juice and icing sugar in a saucepan.  Stir over a moderate heat until the sugar has melted.

4 Return the cake to the tin and skewer with a cocktail stick. Pour the hot syrup all over the surface and leave in the tin for 1 hour.

Store for one day before eating.

 

 
 

 

 

Stepping Stones, 52 Magdalen Road, Norwich NR3 4AQ

Registered in England No. 2370795    Registered Charity No. 801275      Special Needs Enterprises (Norfolk) Ltd

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