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Posted on September 19th, 2020 by Bosco

You Can Cook
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Delicious mutton(goat) curry with sona masuri rice 🍚😋 ... See MoreSee Less

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One of our growers from Edinburgh who has benefited from buying our book for growers 😀 Available to buy online

www.youcangrow.org.uk/book-for-growers/
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2 weeks ago

One of our growers from Edinburgh who has benefited from buying our book for growers 😀  Available to buy online 

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Lockdown Cooks

Cooking Competition

Peebles based social enterprise You Can Cook will be running a cooking competition and will be open to all residents of the Scottish Borders. The idea is simple; since we are all in lockdown mode, what better way to  pass the time by using our creativity and unlocking our true potential to cook and bake some truly delicious food!  This is the time we hope all residents including families getting together with children to adults living on their own, take time to come up with a dish that truly inspires them. Participants will be able to choose any one of the categories below and is open to one entry per household only. This is to give everyone a fair shot at the competition.

One winner from each category will be selected and all winners will get a signed copy of the You Can Grow book and You Can Cook premium cotton T-shirt.

So how do you take part in this exciting competition and what are the rules?

We are looking to receive all entries through email along with the relevant attachments.

  • One entry/One dish per household only!
  • Add name of category in email heading.
  • Send us 3 photographs of the following; ingredients, cooking in progress and final presentation on plate/bowl.
  • Recipe (Should include name of dish, preparation and cooking time, serves how many people and approx. cost of dish)
  • Include your full name and place at the end of the email.

Categories:

  • Cooking With Leftovers
  • One Pot Budget Meals
  • Delicious Desserts
  • Yummy Lunches
  • Tasty Oven Meals

Competition Rules:

  • Winners will be added to our website and all our social media channels including all press coverage, third party news and media channels.
  • By emailing us you accept and agree that your name and other details will be used in all competition related coverage. All entries may be added to our website and social media channels including recipes and credit will be given to the individual.
  • We don’t need your full postal address at this stage of the competition.

The competition will be open for entries from Monday 4th May 2020 and will close at 5pm on 18th May 2020. All entries must be emailed to;  info@youcancook.org.uk

We will have more information on our website; http://www.youcancook.org.uk

Please remember you need to email us only 4 documents/files; 1 Recipe + 3 Photos.

Enjoy! Eat! Learn!

Posted in Events, YOU CAN COOK NEWS |

Winners Announced!

“Lockdown Cooks Competition” winners have now been informed about their prize winning recipes.

We would like to thank everyone that took part in this cooking competition with a twist.

Prizes have been sent out to all the winers today by Royal Mail. Recipes will be shared online on our website and social media platforms in the coming weeks.

Happy cooking and growing ?

http://www.youcancook.org.uk/news/lockdown-cooks/

#youcancook #youcancookscot #youcangrow #youcangrowscot #scoent #socialenterprise #cooking #growing #permaculture #organic

Posted in Breaking News, General |

You Can Cook Column

This week Bosco Santimano founder and executive director of social enterprise You Can Cook, shares his thoughts on the crisis in farming and the devastating long term impact if Brexit goes ahead in Scotland.

What a fine mess we find ourselves in during the COVID-19 pandemic that is sweeping the world. The sector that was already struggling before the virus hit us was farming. Due to the rise of English nationalism which was followed by Brexit and the unwelcoming attitudes of all Brexiteers to European nationals; we now fully understand the contributions to sectors like farming made by nationals from Romania and other eastern European nations. Citizens of these countries were doing the jobs British folk considered lowly and beneath them. Take into consideration that these jobs are mostly low paid and seasonal and also having to wake up at 4am! You get the picture why these jobs are not popular with the locals. Farmers faced the first wave of labour shortages soon after the EU referendum in 2016 and only got worse over the years until the final nail in the coffin was delivered by the people of England who voted overwhelming to elect a Conservative & Unionist government to get Brexit done. Where does that leave us now? Farmers are now complaining that they need over 70,000 seasonal workers this year from Britain to make up those workers who will not be coming or can’t come due to the hostile nature and immigration rules imposed by the Tories on the whole of the United Kingdom. Repeated pleas made by the Scottish government to have separate immigration rules for Scotland has fallen on deaf years by Boris Johnson and his government.

“Feed the Nation” was a major hiring drive initiated by the three main recruiters(HOPS, Concordia & Fruitful Jobs) in agriculture to attract locals to fill the jobs now left vacant during the coronavirus pandemic. It attracted more than 27,000 applicants  but just over 4000 took up an offer for an interview. Other EU countries like Germany are allowing over 80,000 seasonal farm workers to come from Eastern Europe to help harvest crops during the peak season. All workers will have to be flown by air, undergo the necessary medical tests and follow social distancing guidelines while on the farms.

There is a simple solution to this problem! Why don’t all the Brexiteers now come forward to save queen and country? Brexit means Brexit! So please signup along with your family and friends who voted to leave the EU and save Britain once again; by getting off your backside and taking back control of your farms from EU/foreign workers. As this goes to print six charter flights have already landed in England bringing around 400 workers from Romania in the first of many flights in the coming weeks. Fruit and vegetable pickers will be specially flown in to meet demand and shortage of farm workers. 99 percent of seasonal agriculture jobs are filled by eastern Europeans, namely Romanians and Bulgarians according to the Office of National Statistics as reported in 2018.

Scotland is at a big disadvantage in this crisis as part of the United Kingdom as it has no powers to operate and do what it thinks is right for its farmers and citizens.

It will be an absolute scandal if crops are left to rot due to a shortage of farm workers and this will only make the current shortage of food worse, expensive and beyond the reach of normal citizens. Food poverty rates have already spiralled out of control during the lockdown and the battle to feed the nation would be lost due to political apathy and negligence. Brexit will just tip us over the edge.

It’s not too late to change course.

Published in the Peeblesshire News on 1st May 2020

Posted in Monthly Column |

You Can Cook Column

Why are most fitness and leisure centres equipped with vending machines that give access to unhealthy foods and drinks to its users? What message are we sending out to the wider public; That its ok to keep fit while at the same time consume junk food and sugary drinks when you are finished with your exercise regime?

LIVE Borders runs the leisure centres in the Scottish Borders. The swimming pool and the Gytes leisure centre currently have 3 types of vending machines on site; Hot drinks i.e. tea/coffees, Soft drinks/energy drinks and Crisp/chocolate bars. On one hand the Scottish government is trying to bring in policies and legislation to combat the rise of obesity in Scotland while on the other hand its business as usual.

These machines are also found in our schools and hospitals! Over £550,000 was raised through sale of snacks and fizzy drinks alone in Scottish hospitals . There has been calls from health experts to ban these items and switch to healthier options.

The NHS is meant to cure you and make you feel better not turn you into a fast food junkie!

In 2005 The British Medical Association (BMA) called for urgent action to tackle the UK’s child obesity epidemic. Doctors urged the UK government to ban school vending machines that sell unhealthy fizzy drinks and snacks and introduce mandatory nutrition guidelines for all school meals. The cost of obesity-related illness and poor diet to the NHS is about £2bn a year and rising! These are figures from 2005! They have almost tripled now with no government regulation in place to stop manufactures from adding excess sugar and salt in all our foods and drinks and promoting and marketing their products on impressionable minds. Children and young people that use these facilities are constantly exposed to these vending machines that are playing a major part in developing a life long addiction to sugar and salt.

Discipline and organising your meals go a long way in helping stop the cravings and the urges for fast foods. These items contain a lot of chemicals (E numbers) to give you a boost after a workout or swim but in the long term have a detrimental effect on your mind and body. When you consume fast foods and fizzy drinks on a regular basis, your brain does not function effectively as studies have proved time and again. Some studies showed that people do badly on cognitive tests than those eating healthy foods. You gain more weight and are prone to developing diseases like diabetes and high blood pressure eg. eating fast food for 5 days disrupts your muscles from oxidising glucose.

On a final note, there are healthy vending machines available that can be installed after the current vending machine contracts with private companies expire!

One easy solution that is free and we all need it is “sleep’. Whatever you do, don’t under-estimate the power of a good night’s sleep to stay healthy and keep your waistline slim.

https://www.peeblesshirenews.com/opinion/17466751.opinion-bosco-santimano/

Posted in Monthly Column |

You Can Cook Column

If you have been following the Brexit saga, you may have noticed a lot of fear mongering and scare stories about the supply and availability of fresh food after the 29th March deadline, following a no deal option. How true are these statements? Will EU flights be cancelled? Will cross border computer systems stop working? Is the government secretly stockpiling essentials including medicines? Remember the millennium bug that was supposed to happen in the year 2000 and IT consultants and companies made a fortune by creating this scare in public and ignorant government ministers fell for it while pumping millions of taxpayers money to increase the profits of these companies! Nobody to date has been held accountable for what was basically a world-wide scam.

So! Coming back to food and Brexit. What’s the real situation on the ground and how likely it is for this scenario to happen. Let’s look at some basic figures and facts before we jump to any conclusions. More than half of this islands food and feed for cattle comes from abroad, a fact that is disastrous for any country to depend on imports for feeding its population. In the first half of 2018 the UK imported £23bn worth of food! This data was collected from HM Revenue & Customs and broken down into countries and categories. £5bn of meat on British shelves comes from overseas including chicken, with Netherlands 43%, Poland 17%, and Ireland exporting 10% to the UK. Britain also imported £425m worth of beef from Ireland and £171m worth of pork from Denmark.

During this period the UK imported over £5.4bn worth of fruits and vegetables with Spain being the largest exporter to the UK. This report has exposed the lies perpetuated by the Leave campaign that this tiny island can go back to its glory days of Queen and Empire! I do not wish to bore readers anymore with statistics but would rather focus on the human costs of this elitist misadventure.

At You Can Cook we focused our energies and expertise on empowering communities across Scotland to be self-reliant in producing its own food locally by providing support to set-up cooking and growing projects that would impart skills and knowledge on what to grow and cook in Scotland. One way of cutting our dependency on exotic vegetables and fruits is by only buying local and eating seasonal fresh produce. This is not only cheaper and easily available but also healthy in the long run. The economics of scale is heavily pitted against small scale farming as governments look to always favour big corporations to supply the population with its food requirements.

Will there be an acute food shortage? There is one simple answer; No! There is too much at stake for the establishment to allow chaos to follow our exit from the EU without a deal. So relax and enjoy some fresh Scottish produce as we learn to grow and eat what’s available on this island.

https://www.peeblesshirenews.com/opinion/17405637.opinion-bosco-santimano/

Posted in Monthly Column |

You Can Cook Column

Having covered Making Scotland GMO Free and make Scotland a 100% Organic Country as part of our vision, I can now focus on our third and final vision for the country; Make Scotland produce 100% of its energy requirements through renewables.

Is this possible you may ask? Yes! It is, as long as so called experts and professionals working in the oil companies are not sitting on government funded boards and institutions that are in charge of energy security of the nation. We have to move away from fossil fuels if we have to survive into the next century. Climate change is real and if we don’t reverse our current habits and lifestyles then there is no chance of survival for our species on this planet.

We currently know of at least 7 forms of renewable sources of energy; Solar, Wind, Geothermal, Hydroelectric, Ocean thermal energy, Bio energy and Hydrogen. Scotland is well placed geographically on these islands to be in a position to produce renewables through all the above clean energy sources including Solar! 

Scotland got more than two-thirds (68.1 per cent) of its electricity from green sources in 2017, an increase of 26 per cent from the previous year! Its not rocket science. We can achieve our target so long as we pour money into research and development, training, manufacturing and other industries connected to the renewable sector. We could be a nation that leads by example and provide our expertise to other countries to help support them make the transition from fossil fuels to clean energy.

The Scottish government is aiming to generate the equivalent of 100 per cent of Scotland’s gross annual electricity consumption by 2020. Scotland has already met the 2015, 50% interim target and is also looking to provide the equivalent of 11 per cent of Scotland’s heat demand by 2020 through renewable sources.

Many of us are not aware that governments across the globe still provide massive subsidies to major oil companies and these are normally in the form of tax rebates/exemptions and tax credits for job creation! The whole of the UK could have benefited when oil was first discovered in the North Sea but alas, vested interests both in government and corporations squandered the wealth of the nation on the few. If the UK had followed Norway’s lead, we would probably be sitting on a similar $1 trillion sovereign wealth fund generated through oil alone. But unfortunately we cannot do anything about it now but hopefully hold those responsible at Westminster and stop them repeating the same mistake twice.

Local councils across this country should be given incentives to promote and encourage green energy usage, with households getting rebates on their council tax bills as one option. Low incomes households should be supported with this scheme otherwise they will be penalised just as they are now through our unfair current council tax bands and prepayment meters, while the well-off will reap the tax benefits once again!

https://www.peeblesshirenews.com/opinion/17338452.opinion/?fbclid=IwAR3vNiOjA6JIlXjZEXmLwwc97LeuhHXzc-D0yDae0vK-T13oNMUMPTHSRBM

Posted in Monthly Column |

You Can Cook Column

Most of us are already conditioned into believing the so called ‘magic’ of science. That science has or will find solutions to all our man-made problems. The issue with this approach has always been that, experiments carried out in controlled environments i.e. laboratories and then replicated in nature have always been unexpected and catastrophic sometimes. These scientific methods involved limited assessments and tests and mainly conducted for profit by Big Pharma!

Having covered Making Scotland GMO(Genetically Modified Organisms)Free in my previous column; I will focus on our next vision, which is to make Scotland a 100% Organic Country.

The green revolution introduced in the 1960’s, sprayed fertilisers and pesticides on farm land all over the planet to increase crop yields. This in turn led to many forests being cut down to grow what was then called ‘cash crops’ and small scale farming was replaced by industrial farming on a massive scale supported by government subsidies. Big corporations acquired land across the globe, food was added as a commodity to be traded for profits on the stock market and this in turn has led to inequalities in health and access to food especially in developing and third world countries.

The unforeseen impact of chemicals for growing over the last few decades, has led to the fall of nutrients in the soil, as this was being depleted by over use and irregular crop rotation. Profits were maximised and are even today, for example, soya beans are now grown in many countries as cattle feed for the West! This then leaves no arable land for the local population to grow food leading to widespread hunger and impoverished conditions.

We need to go back to our roots and grow food at local levels on a small scale and bring back farming as a lucrative job for people to invest their time and energies. This will be a sustainable long-term approach and remove the need for farming subsidies that are the biggest scandal of our times as most go to big landowner’s in this country. Can you imagine governments are currently paying farmers in some cases not to grow?

Organic farming will not only bring back the health of the soil but also stop corporations making money through selling chemicals and hybrid seeds. This will have a positive impact on the lives of all people as ‘Organic Produce” will no longer be the domain of the rich and middle class who can afford to feed themselves and their children with good food. This choice should be available to all.

So! What’s happening globally where organic farming is concerned? Denmark is on its way to becoming the world’s first 100% organic country, followed by Bhutan and Estonia. India has the North-eastern state of Sikkim designated as the first fully organic state anywhere in the world and was awarded the UN ‘Oscar for the Best Policy” that is inclusive and comprehensive of all socioeconomic aspects.

Can Scotland be 100% organic? Yes! It can.

Posted in Monthly Column |

You Can Cook Column

Published in the Peeblesshire News on 2nd November 2018

We are a Peebles based social enterprise, legally constituted as a community interest company and deliver our services all over Scotland. The aim of the organisation is to encourage and empower local communities to make informed choices about their food and health.

We have a threefold vision for Scotland; To make Scotland a 100% Organic Country, To make Scotland harness and use 100% Renewables and third to “Keep Scotland GMO (Genetically Modified Organisms) Free”. In this first article I am hoping that I can address and highlight the impact of GMO’s in simple language and avoid where possible scientific jargon!

First of all what is GMO? The World Health Organisation states that “ Genetically modified organisms can be defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. Foods produced from or using GM organisms are often referred to as “GM foods”.

Secondly, there is a huge myth spread by the scientific community and corporations like Monsanto (they control almost 90% of the market in GMO seeds and patents, along with the fertilisers and herbicides required to grow GMO’s!!!) that this is the only way to solve food hunger problems around the world and tackle a booming population’s food needs.

So what is wrong with GMO’s? I have been often told that this is something that has been happening for centuries!!!!!!! Well! Not exactly. This is a recent development in the last few decades where companies like Monsanto know that if you control food and water you control the world! Monsanto has patented the seed technologies i.e. they have created seeds that produce crops only once!!! The next year you have to buy more seeds, which in the traditional sense you did not have too, as farmers would save seeds for the next growing season. Nature provided humankind with an unlimited supply of seeds and these companies are trying to monopolize the seed market. On top of this you add the extra cost of buying roundup and other toxic chemicals to spray on these crops and you get the bigger picture.

We now know the impact of fertilisers and pesticides used in the 60’s onwards to grow crops in the so called “Green Revolution” once again marketed and perpetuated by these companies on a global scale. Chemical fertilisers and pesticides have caused massive damage to our health in terms of increase of allergies and intolerances to our foods and soil erosion i.e. stripping the soil of its natural nutrients.  What will GMO’s bring to the world in about 50 years when its use is widespread! I shudder to think of the consequences for us.

If these individuals are happy to feed their families GMO’s, so be it, but please do not push it down our throats. You have your right to eat what you want and so do we.

Posted in Monthly Column |

Most news, events and updates are now on Facebook

Please note we will henceforth be updating the latest news on our Facebook page.

 

 

Posted in YOU CAN COOK NEWS |

Sweet Potato, Spinach and Lentil Dahl

Ingredients: 

  • 1 red onion
  • 1 garlic clove
  • 1 teaspoon of sesame oil
  • One small piece of ginger (thinly sliced)
  • 1 red chilli (sliced)
  • 2 sweet potatoes
  • 250g of lentils
  • 500ml of stock
  • 80g of spinach
  • 1/2 a bag of basil to serve

Method: 

Sweat the onion until transparent in sesame oil, add the garlic, ginger, chilli and spices and cook for another minute.
Cut the sweet potato into even pieces and add them to the pan, coating them with the spice mix. Season with salt and pepper.
Add the lentils and vegetable stock and cook for 20 minutes until the potato is soft and the lentils are cooked.
Taste and adjust the seasoning. Then stir in the spinach.

Serve with sliced spring onions and a few leaves of basil. 

  ©You Can Cook

Posted in Vegan, Vegetarian, YOU CAN COOK RECIPES |

One Pot Creamy Chicken and Bacon with Pesto Pasta

Ingredients: 

  • 6 bacon strips
  • 2 chicken breasts
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 2 onions (sliced)
  • 4 garlic cloves
  • 30g of spinach
  • 5 cups of milk
  • 450g of fettuccine
  • 1/2 cup of pesto
  • 1 cup of parmesan

Method: 

Cook the bacon in a large pot over a medium-high heat until crispy.
Add chicken and season with salt, pepper and garlic powder. Then cook until the meat doesn’t show any more pinkness and subsequently remove it from the pot.
Add the onions and garlic and cook until softened.
Once the onions have been caramelised, add the spinach and cook until wilted.
Add milk and bring to the boil.
Add the fettuccine to the boiling mixture and cover.
Cook the fettuccine on a medium heat until the milk has thickened and the pasta has been cooked (about 7 minutes).
Mix it back into the chicken and then stir in the pesto and parmesan.

Garnish with parsley and additional Parmesan, then serve. 

  ©You Can Cook

Posted in Chicken, Meat, Pork, YOU CAN COOK RECIPES |

Carrot, Cumin and Kidney Bean Burgers

Ingredients: 

  • 1 tin of kidney beans
  • 1 onion
  • 1 carrot
  • 1 teaspoon of ground cumin
  • A handful of fresh coriander
  • Oil
  • 1 teaspoon of plain flour
  • 4 burger buns
  • Lettuce
  • Tomatoes

Method: 

Drain and rinse the kidney beans, place them into cold water and bring to the boil for 10 minutes.
Grate the carrot, dice the onion and add oil along with cumin and coriander, and cook until soft
When the kidney beans turn soft, add them to the cooked carrots and onion mix and mash it all up into a puree.
Divide the mixture into four, and make equal-sized burgers.
Fry for a few minutes on each side to give a good colour and tasty crunch to your burgers.

Serve with a toasted bun with lettuce, tomato and a slice of cheese and optionally with a side of sweet-potato fries! 

  ©You Can Cook

Posted in Vegan, Vegetarian, YOU CAN COOK RECIPES |

Bacon and Lentil Soup

Ingredients: 

  • 2 carrots
  • 1 large onion
  • 2-3 pieces of bacon
  • 1/2 bag of lentils
  • 1.25 litres of stock
  • 1 teaspoon of olive oil

Method: 

Dice carrots and the onion, slice the bacon into strips and sweat together in the olive oil until the bacon has cooked and been crisped up.
Add stock and lentils to the pan and bring it to the boil.
Use a whisk to stir the lentil soup as it will help break up the lentils and help with the consistency of the soup. Finally, cook for 35-40 minutes on a medium heat.
Serve with crusty bread preferably. 

  ©You Can Cook

 

Posted in Meat, Pork, YOU CAN COOK RECIPES |

Omelette

Ingredients: 

  • 2 eggs
  • 1 teaspoon of butter
  • 1 onion (diced or sliced)
  • 1 teaspoon of butter
  • 2 slices of ham
  • 50g of cheese
  • Salt and pepper

Method: 

Pre-heat grill.
Melt the butter in a non-stick pan and cook the onion off until it becomes see-through.
Add the ham and cook for about 2 minutes to heat through.
Season and add the beaten eggs, then stir using a fork to create a base on the omelette (this should only take 10-20 seconds).
Cover the cooking eggs with cheese and grill. The omelette will subsequently rise under the heat.
Once cooked through, serve with a fresh salad.

  ©You Can Cook

Posted in YOU CAN COOK RECIPES |

Mushroom Risotto

 Ingredients: 

  • 300-400g of mixed mushrooms (washed and sliced)
  • 1 onion (diced)
  • 1 clove of garlic (crushed)
  • 300g of “arborio” risotto rice
  • 1-2 tablespoons of olive oil
  • 675 ml of stock veg or chicken

Method: 

Put olive oil in a pan, and cook the onion and garlic together.
After 3-5 minutes, add mushrooms. The onions and garlic should have started softening up at this point as well.
Cook for a further 8-10 minutes until the mushrooms have softened up as well.
Season with salt and pepper.
Add rice to the pan and coat it in the oils and juices already present there, by stirring.
Add the stock, 1/3 at a time, keeping the pan on a medium heat (as the rice absorbs the stock, keep adding more of it until it’s finished.
Check if the rice is ready and if needed cook for a little longer by adding stock or water.
Leave to sit for a couple of minutes before serving with some grated parmesan.

  ©You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Turkey Meatballs

Ingredients: 

  • 1 tin of haricot beans
  • 1 onion
  • 1 chilli
  • 1 slice of bread
  • A handful of fresh parsley (finely chopped)
  • Flour
  • 500g of turkey mince
  • 2 tablespoons of oil

Method: 

Drain the beans, rinse and cover with water. Bring to the boil, then reduce the water down to a simmer for 10 minutes until tender. Drain and mash to a pulp in a mixing bowl.
Finely chop the onion and chilli and add to the bowl with the beans. Grate in the bread and finely chopped parsley. Add to the bowl with the flour and stir to combine.
Add the mince to the mixed ingredients and mix it all together with your hands.
Then, with lightly floured hands, form the mixture into roughly 20 small spheres.
Fry the meatballs in oil in a frying pan for roughly 10 minutes on a medium heat. Cook until piping hot all the way through and serve.

Serve with a simple tomato sauce or your chosen condiment. 

©You Can Cook

Posted in Meat, Turkey, YOU CAN COOK RECIPES |

Strawberries and Cream Sponge Cake

Ingredients: 

  • 4 large eggs
  • 230g of self-raising flour
  • 230g of butter
  • 230g of castor sugar
  • Filling: 
  • 1 tub of whipping cream
  • 1 small punnet of strawberries
  • 1 tablespoon of icing sugar

Method: 

Preheat the oven to 180 degrees Celsius. 

Lightly grease two round cake tins (15 or 18cm wide) and line with baking paper.
Beat everything together in a large bowl, the mixture should be smooth and thick, but not sticky.
Dollop the mixture into both tins evenly and smooth with a knife from the centre outwards, then bake for 15-20 minutes. The cake should be shrinking from the sides of the tin and starting to brown on top. Once it has been baked thoroughly, cool it on a rack.
While the cake is baking, start to make the filling. Whisk the cream until stiff, then cover and chill in the fridge. Once the cake is cool, spread the cream on the bottom of both sponges and add strawberries. The  join the halves and dust the top with icing sugar.

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Hot Pot

Ingredients: 

  • 6 bacon strips
  • 2 chicken breasts
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 2 sliced onions
  • 4 garlic cloves
  • 5 ounces of spinach
  • 140g of spinach
  • 5 cups of milk
  • 450g of fettuccine
  • 1/2 cup of pesto
  • 1 cup of Parmesan

Method: 

In a large pot over a medium-high heat, cook the bacon until crispy.
Then add the chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
Add the onions and garlic and cook until softened.
Once the onions have been caramelized, add the spinach and cook until wilted.
Add milk and bring to boil.
Add the fettuccine and cover the pot.
Cook the fettuccine on medium heat until the milk thickens and the pasta is cooked (that will take about 7 minutes)
Mix it back in with the chicken, then stir in the pesto and Parmesan.
Garnish with parsley and additional Parmesan.

©You Can Cook

Posted in Meat, YOU CAN COOK RECIPES |

Smoked Salmon and Scrambled Eggs

Ingredients: 

  • 3 large free-range eggs
  • 2 slices of smoked salmon
  • Salt
  • 1 tablespoon of olive oil

Method: 

Drizzle the olive oil in a non-stick frying pan over a medium heat, allow to heat for a few minutes.
While waiting for the oil to heat up, crack the eggs in a bowl, whisk them thoroughly and slice up the smoked salmon.
Add the smoked salmon to the whisked eggs.
When the oil is very hot add the eggs and salmon, if the oil is hot enough the eggs should begin to cook immediately and will only need about a minute to cook through. (You will know they are cooked through when the mixture stops being runny and the salmon will turn light pink).

Sprinkle with a little salt and pepper and serve with toast. 

©You Can Cook

Posted in Fish, Salmon, YOU CAN COOK RECIPES |

Fluffy American Pancakes

Ingredients: 

  • 135g of plain flour
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 2 tablespoons of caster sugar
  • 130ml of milk
  • 1 large egg (lightly beaten)
  • 2 tablespoons of melted butter OR olive oil

Method: 

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture, and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing, then let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. (It will seem very thick, but this is how it should be), then wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
Repeat until the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.

Serve with lashings of maple syrup/lemon juice and sprinkle caster sugar over them. 

©You Can Cook

Posted in General |

Multi-use Dough for Bread, Pizza etc.

Ingredients: 

  • 1.5kg of strong flour
  • Salt
  • 1 teaspoon of yeast (fast-action or dried)
  • 1 teaspoon of sugar
  • 1/2 litre of warm water
  • 2-3 tablespoons of olive oil

Method: 

Bread: Mix everything in a large bowl until you get a rough dough. Add small amounts of extra water or flour as necessary.
Turn out onto a floured work surface and knead for several minutes until you get a smooth and springy dough.
Return to the bowl and cover with cling-film for at least 2 hours in a warm place.
Shape into tins and leave to rise for a second time -again covered with cling-film- for about 45 minutes.
Bake the bread in a hot oven at about 190-200 degrees celsius for about 35-40 minutes.
Cool on a rack.
Rolls: As above, but without step 4.
Shape into balls the size of a small apple and bake on a tray for 12-15 minutes.
Pizza: As above, but without step 4.
Roll into a thin, even base (greased), and add ingredients according to taste starting with a tomato sauce, followed by cheese, ham etc.
Bake the pizza in a hot oven at 200 degrees celsius till cooked, (between 25-40 minutes depending on the thickness of the dough.

  ©You Can Cook

Posted in Baking Recipes, YOU CAN COOK RECIPES |

Morrocan Style Baked Salmon with Lemony Couscous

Ingredients: 

  • Salmon: 
  • 2 150g salmon fillets
  • 1 garlic clove (thinly sliced or pressed)
  • 2 shallots (thinly sliced)
  • A sprig of coriander
  • 2 thin slices of lemon
  • 1 teaspoon of any Moroccan spice mix
  • Butter
  • A squeeze of lemon/lime juice
  • Salt and back pepper
  • Lemony couscous: 
  • 1 tablespoon of olive oil
  • 125g of couscous
  • 150ml of chicken/vegetable stock
  • 1/2 of a lemon (with zest)
  • 1 lemon (juiced)
  • 25g of flaked almonds
  • A large handful of coriander leaves (chopped)

Method: 

Preheat the oven to 200 degrees celsius. 

Cut rectangular pieces of foil big enough to wrap up each fillet of fish.
Place the fillets on the foil and sprinkle them with the Moroccan spice mix, garlic, herbs, lemon slices and shallots.
Squeeze a bit of lime/lemon juice over the fish, then add a dab of butter and season with salt and pepper.
Pull up the sides of the foil and seal the fillets inside.
Place the fillets on a baking tray and cook for 15 minutes or until it’s cooked through.
Put the couscous in a heatproof bowl, season and pour in the stock. Cover and leave for 5-7 minutes.
Stir through olive oil, lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.

  ©You Can Cook

Posted in Fish, Salmon, YOU CAN COOK RECIPES |

‘Mix and Match’ Vegetable Curry

Ingredients: 

  • 5 tablespoons of vegetable oil
  • 2 teaspoons of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 fresh green chillies (deseeded and thinly sliced)
  • 1 handful of curry leaves
  • 2 thumb-sized pieces of fresh ginger (peeled and coarsely grated)
  • 3 onions (peeled and chopped)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of turmeric
  • 6 tomatoes (chopped)
  • 800g of mixed vegetables: potatoes, courgettes, peppers, sweet potatoes, spinach, chards, cauliflower, lentils, beans, chickpeas etc
  • 400ml of coconut milk
  • Salt and pepper to taste

Method: 

Heat up the oil in a pan, then add the mustard seeds. Wait for them to pop and then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes.
Chop up the onions and add them to the pan. Cook for 5 minutes until the onions are light brown and soft, then add the chilli powder and turmeric.
Add the chopped vegetables and cook for another 5 minutes.
Chop up the tomatoes and add to the pan. Cook for a couple of minutes and then add the coconut milk.
Simmer until the sauce has a creamy consistency and the vegetables are tender, adding extra water if necessary. Finally, season carefully with salt.

Serve with rice, raita, poppadoms and mango chutney. 

  ©You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Cheesecake

Ingredients: 

  • 200g of walnuts
  • 100g of cashews
  • 200g of dates
  • 600ml of coconut milk
  • 200g of sugar
  • 2g of powdered agar
  • 400g of tofu
  • 250ml of milk
  • 500g of bananas
  • 1 teaspoon of cinnamons
  • 1 tablespoon of vanilla essence
  • 1 tablespoon of date syrup

Method: 

Base: Grind the nuts finely into a powder. Chop the dates finely and mix them in with the nuts. Press this into the base of a spring-form cake tin approximately 30cm in diameter.
Filling: Heat up the coconut milk and sugar in a heavy-based saucepan. When it has nearly reached boiling point add the agar powder and simmer for 10 minutes. Turn off the heat once all of the agar has dissolved and allow it to cool slightly while preparing the rest of the ingredients.
Blend the tofu into a paste and gradually add the milk in small amounts until it becomes a smooth cream.
Similarly, blend the bananas with the cinnamon, vanilla essence and milk into a cream and then combine this with the tofu.
Whisk the coconut milk into the mixture thoroughly.
In order to check if the amount of agar is ok; place a spoonful of the mixture in the freezer for a few minutes and see if it sets. If it doesn’t, some more agar can be dissolved in some milk and mixed with the original mixture until the right consistency is obtained. 
Pour the mixture into the cake tin and refrigerate for at least 12 hours.
Open the spring-form cake tin and cut it into pieces.

Drizzle lightly with date syrup before serving. 

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Tahini Bliss Balls

Ingredients: 

  • 3 cups of amaranth puffs
  • 200g of dates (chopped and pitted)
  • 2 tablespoons of cocoa
  • 1/2 cup of tahini
  • 50g of sunflower seeds
  • 100g of dried apricots (chopped)
  • 100g of sultanas
  • 100g of walnuts (chopped)
  • 1 cup of dried coconut flakes

Method: 

Put the dates in a large bowl and cover them with boiling water. Leave this to soak for 30 minutes.
Strain the water off the dates into a separate bowl and mash them slightly. (Don’t throw the date water away, as you may need it if the mixture becomes too dry to work with). Add the tahini, cocoa, fruit, nuts and seeds to the dates and mix.
Pour this over the amaranth puffs. Mix well and then roll handfuls of the mixture into balls, compacting them together. Finally, roll each ball in the dried coconut flakes and refrigerate.

Serve. 

  ©You Can Cook

Posted in Sweet, YOU CAN COOK RECIPES |

Chocolate Cake

Ingredients: 

  • 1 1/2 cups of flour
  • 3 tablespoons of cocoa
  • 1 teaspoon of baking soda
  • 3/4 cup of sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of apple cider vinegar
  • 1/3 cup of vegetable oil
  • 1 tablespoon of vinegar
  • 1 teaspoon of vanilla essence
  • 1 cup of chocolate soy milk

Method: 

Preheat the oven to 180 degrees celsius. 

Prepare a 30cm square baking pan with greaseproof paper or grease it well with oil.
Mix the dry ingredients together in a large bowl.
In a separate bowl, mix the sugar, vanilla essence and oil together to remove any potential lumps, and then add the soy milk and vinegar.
Stir this into the dry ingredients gradually and mix well.
Bake for about 30 minutes.

Serve. 

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Avocado Chocolate Mousse

Ingredients: 

  • 2 avocados
  • 200g of tofu
  • 200g of vegan dark chocolate (chopped finely)
  • 3 tablespoons of maple syrup
  • 1 tablespoon of liqueur (optional)

Method: 

Blend all the ingredients (excluding the chocolate) in a food blender. The mixture should be smooth and homogenous.
Melt the chocolate in a small saucepan by sitting it in a larger pot if hot water. This prevents the chocolate sticking and burning to the base of the saucepan. Once all the chocolate has melted, add this to the blender with the avocado cream and blend well.

Pour into small serving dishes and refrigerate for 2 hours.

Serve.

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Almond Cake

Ingredients: 

  • 2 cups of flour
  • 1 tablespoon of corn flour
  • 1 cup of sugar
  • 100g of dried figs (chopped)
  • 200g of almonds (soaked in water)
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of vegetable oil
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of vanilla
  • 1 cup of soy milk

Method: 

Preheat the oven to 180 degrees celsius. 

Prepare a 30cm square baking pan with greaseproof paper or grease it well with oil.
Mix the dry ingredients together in a large bowl. Now blend the soaked almonds until they are smooth and creamy.
In a separate bowl, mix the sugar and vegetable oil into a paste, then add the vanilla, soy milk and vinegar.
Stir the wet ingredients into the dry ones and then add the almonds and figs, and stir the mixture well. Bake in the oven for 30 minutes and test with a clean knife.

Citrus Syrup: 

Heat in a small saucepan one cup of orange juice, 1/2 cup of water, 1 tablespoon  of lemon juice, 1/4 cup of sugar and 1 teaspoon of cinnamon. Bring to the boil and simmer for 5 minutes. Pour this over the hot almond cake and serve.

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Tahini Cake

Ingredients: 

  • 13/4 cups of whole-wheat flour
  • 1 cup of tahini
  • 1 teaspoon of vanilla extract
  • 3/4 cup of sugar
  • 1 cup of nuts, e.g. cashews, walnuts and almonds
  • 1 cup of raisins
  • 1 teaspoon of baking powder
  • Cinnamon powder
  • 1 cup of orange juice

Method: 

Preheat the oven to 140 degrees celsius. 

Prepare a baking tray by greasing it a little.
Mix all the ingredients (excluding the orange juice). Then add the orange juice, mix well and bake immediately.
This cake takes  about 30 minutes to bake, check to see if it’s done by inserting a fork; if it comes out clean then it’s ready.

Serve by lightly topping it with date syrup. 

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Payasam (Rice/Vermicelli Pudding)

Ingredients: 

  • 1 cup of whole-grained vermicelli
  • 1 1/2 cups of 1st pressed coconut milk
  • 1 1/2 cups of 2nd pressed coconut milk
  • 5 tablespoons of jaggery
  • 3 tablespoons of raisins
  • 3 tablespoons of broken cashew nuts
  • 2 pinches of powdered cardamon

Method: 

In a heated pan, roast the vermicelli at a low flame for 2-3 minutes, (oil should not be used for this).  In a separate saucepan, heat the thinner coconut milk to a boil.
When it begins to boil switch off the flame. Add the vermicelli and cover to keep the heat so that the vermicelli can soften in the milk. After 5 minutes, add all the other ingredients, stir well and taste. Add more sugar or cardamon if needed.

Refrigerate till served. 

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |