Children's cooking classes

This week we are doing cooking classes for Children during half term holidays, children will be taught some essential kitchen skills such as knife safety and proper hygiene whilst in the kitchen. We are looking at creative ways to encourage children to eat more veg and help out at home.

An example of one of the recipes we are cooking this week is a veg packed pasta bake.

This is a good size portion for two adults but can easily feed a family.

Ingredients;

• 2 Garlic Cloves

• 125 g Mozzarella Ball

• 40 g Cheddar Cheese

• 1 tsp Dried Basil

• 15 ml Balsamic Vinegar

• 16 g Tomato Paste

• 11 g Vegetable Stock Mix

• 10 g Basil

• 1 Courgette

• 125 g Cherry Tomatoes

• 150 g Tortiglioni Pasta

• 35 g Grated Italian Hard Cheese

• 210 g Finely Chopped Tomatoes

Method

1. Preheat the Oven 240C / 220C Fan / Gas 9. Boil a kettle.

2. Peel and Finely chop the garlic (put to the side for now)

3. Add the pasta to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 minutes, once cooked drain the pasta.

4. Reboil half of the kettle.

5. While the pasta is cooking, chop the courgette into quarters length-ways, then finely slice. Heat a large, wide based pan (preferably non-stick) with a drizzle of Olive oil over a medium-high heat. Once the oil it hot add the sliced courgette with a pinch of salt and cook for 4 minutes or until beginning to soften.

6. Meanwhile, dissolve the veg stock mix, dried basil, balsamic vinegar, tomato paste and 1 tsp sugar in 100 ml boiled water - This is your veg stock.

7. Cut the cherry tomatoes in half.

8. Once the courgette is beginning to soften, add the chopped garlic to the pan and cook for 30 seconds. Add the stock with the halved cherry tomatoes and chopped tomatoes and bring to the boil over a high heat, Season with a generous grind of black pepper and cook for 3-4 more minutes.

9. Carefully grate the cheddar cheese. Drain and tear the mozzarella into rough bite-sized pieces.

10. Chop the basil finely, including the stalks.

11. Add the drained pasta to the sauce mixture with the chopped basil and mix it up.

12. Put half of the pasta mixture in the oven proof dish then top with the grated cheddar. Top with the remaining pasta, then the torn mozzarella and grated Italian hard cheese and put in the oven for 5-10 minutes or until all the cheese has melted.

13. Serve topped with the remaining chopped basil and a grind of black pepper, and enjoy!!