Week two of the 6 week Nutritional Cookery Course
Week two of the 6 week Nutritional Cookery Course
I have now completed the second week of the cookery course, in which I am using Riverfords seasonal organic box, to create a range of delicious yet simple recipes.
The North Oxford Community Centre serves as a wonderful venue full of light and air. There is now a sense of community within the group and it is wonderful to see how everyone is sharing their ideas and interacting with each other.
The time seems to go very quickly which is usually a good sign! Last week there was an abundance of carrots in the vegetable box so I decided to cook a carrot Hummus which was ready for people to eat on arrival. Hummus is such a versatile food and I feel excited when I think of all the different flavours you can make. This was eaten with Pitta and Rosemary crisps. I love the ‘food doctor’ pitta bread because they are made with wholegrain flour and lots of lovely seeds.
While people were feasting on the Hummus, I was showing them how to cook a delicious Roast Tomato and Red Pepper Soup. This is a very easy soup. I basically cut up the tomatoes, peppers, onions and garlic, popped them in a baking tray and tossed them in some olive oil, sea salt and freshly group pepper. I then popped them in the oven for 30 minutes. Finally, I whizzed up the vegetables with some vegetable stock and a few chilli flakes and hay presto, you have a delicious soup.
The group was also shown how to cook a Chicken and Mushroom Risotto. I stopped the risotto three-quarters of the way through to show the group how to prepare the risotto well in advance and finish the final 5 minutes off once the guests have arrive.
Finally, I cooked a Runner Bean, Fennel and Walnut Salad with accompanied the Risotto beautifully. The meal was finished with a mouth watering Apple and Cinnamon Compote topped with Natural Yoghurt, a wonderful dessert to finish off with. This particular recipe supports the digestive system.
I will be posting some of these recipes on my website.
