As the cooking instruction class comes to it’s mid-term. Joanna has just reminded me of the recipes over the last 4 weeks, these amount to an impressive and very different portfolio of healthy meals and the many tips in cooking that you can only get from an experienced cook and your Gran! This is the list for the last 4 weeks.
Week 1 - Healthy Snacks: Homemade Humous with a Tuna Vegetable topping, served on wholemeal bread. Feel Good Hearty Granola and Chocolate bars. I made Spiced Kale Crisps to serve as a snack, along with a mixed nut selection.
Week 2 - Breakfast: Seedy Rye Toast with various toppings including – seedy nut butter with sliced banana, and guacamole with sliced ham and sliced tomato, and ‘Freezable’ English wholemeal Breakfast Muffins with ham, egg and cheese. Overnight Oatmeal with apple and raisins. For a snack we ate Yellow Melon.
Week 3 - Store Cupboard, Freezer Friendly meals: Puttanesca Pasta sauce, and Mexican Chicken Taco Meat. I served pears and strawberries as a snack.
Week 4 - Food Waste and Tips for Saving Money (top three items to be thrown away in the UK is bread, milk, and potatoes): Cullen Skink, and Cheese/Herb Potato Cakes. I served mixed nuts, pears, and strawberries as a snack.