Cooking for a Cause recipes
WEAT HUGS
Quantities for each pan - serves 50
Lasagna
Meat
Ingredients
Onions - 0.5kg
Garlic - 0.2kg
Carrots - 1.5kg
Minced meat - 3.75kg
Rosemary - q.b.
Tomatoes Pieces - 2 kg
tomato pulp - 3 kg
olive oil q.b.
Cooking steps
1. Sauté onion and garlic in olive oil
2. Add meat little by little. If meat sticks to the bottom, refresh with wine.
3. Add grated carrots
4. Add tomato pieces, tomato pult, salt, bay leaves or rosemary and cook for 1 hour.
5. Keep stirring so the meat don't stick to the bottom
Serves 25
Lasagna
Bechamel
Ingredients
butter - 0.5 kg
flour - 0.5 kg
milk - 2.5 L
Salt - q.b.
Pepper - q.b.
Nutmeg - q.b.
Cooking steps
1. Start by melting the butter in a pan.
2. Add the flour and stir immediately with a wire rod, letting it cook for a few seconds.
3. Add the milk little by little, stirring constantly to avoid lumps. Stir until thickened.
4. Let it cook for a few minutes, stirring occasionally.
5. When the béchamel sauce is the consistency you want, season with salt and pepper
6. Let it cook for a few more seconds and it's done.
Serves 100
Lasagna
Setting the trays
Ingredients
Meat
Lasagna pasta
Bechamel sauce
Grated cheese
Cooking steps
1. Hydrate lasagna sheets in hot water for 3 minutes
2. Separate lasagna sheets with vegetable paper
3. Grease a cooking tray with olive oil
4. Sprinkle with grated bread
5. Place one layer of lasagna sheet, then meat and then bechamel.
6. Repeat till you have 5 layers
7. Last layer cover just with bechamel sauce and grated cheese.
8. Cover with aluminum paper and cook in oven at 180 C for 20 to 30 minutes.
Serves 100
Been soup
Ingredients
Onion - 1kg
olive oil - q.b.
Green cabbage - 1.25 kg
Chorizo - 1 kg
red beans - 1.5 kg (dry)
Potato 1.25 kg
Turnip - 0.75 kg
Carrot - 1.25 kg
Cooking steps
1. Saute onion
2. When the onion is soft, add the garlic
3. Add water
4. Add beans and let it cook
5. When beans are almost cooked take part to a small pan
6. In the large pan add the remaining ingredients
7. Cook the beans in small pan until tender
8. Blitz the tender beans and add them to the soup.
Serve 25
Pumpkin, carrot and ginger soup
Ingredients
Onions - 0.5 kg
Olive Oil - q.b.
Fresh Ginger - q.b
Garlic - 100g
Celery - 2 sticks
Potatoes/Zucchini - 1 kg
Pumpkin - 1 kg
Carrots - 1 kg
TO SERVE
Cummins
Cream
Paprika
Pumpkin seeds
Crispy Smoked Ham (optional)
Parsley
Cooking Steps
1. In hot olive oil, saute chopped onions
2. When onions are soft, add chopped garlic.
3. Add chopped carrots, then pumpkin and potatoes.
4. Add water.
5. When vegetables are softly cooked, blend the mix in a blender with fresh grated ginger.
6. Serve with a drizzle of cream, olive oil, paprika, chopped parsley and, seeds or crispy smoked ham to give that crunchiness this soup deserves.
Serves 24
Brownies
Ingredients
Flour - 120g
Sugar - 270g
Brown sugar - 270g
Butter - 510g
Dark chocolate - 270g
Cocoa powder - 30g
Eggs - 9
Cooking steps
1. Heat the oven to 160ºC.
2. Melt the butter and mix the the chocolate.
3. Separately beat the eggs and sugar.
4. Add the butter and chocolate mixture, mixing slowly so as not to incorporate air into the mixture.
5. Sieve the flour and cocoa powder while adding to the mixture. Mix in slowly and do not over mix.
6. Cook about 20 minutes. The center should still wobble slightly when removed from the oven.
7. Allow to cool completely before cutting.
Serves 25
Pasteis de Nata
Puff pastry and sugar syrup
Ingredients
SUGAR SYRUP:
sugar - 300g
Water - 150g
lemon peel - 4 slices
Cinnamon stick - 2
Cooking steps
1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.
CUSTARD TARTS:
- Open the puff pastry into the mold and fill it with ¾ of cream
- Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Egg custard
Ingredients
Corn starch - 30 g
Flour - 30 g
Milk - 500 ml
Egg yolks - 6
Egg - 1
Cooking steps
1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.
Dessert serves 100
Apple crumble
Ingredients
APPLES
Apples - 7 kg
Berries - 3 kg
Butter - 1 tsp
Sugar - 1 tsp
Cinnamon qb.
CRUMBLE
Sugar - 1 kg
Butter - 750 g
Flour - 1 kg
Oat meal flour - 1 kg
Nuts - 1 kg
Cooking steps
1. Preheat the oven to 180 degrees, grease the tray and cover with the crumble dough.
2. Cook for about 30 to 40 minutes stirring every 5 minutes.
3. Peel the apples and cut them into cubes.
4. Place them in a tray and into the oven for 20 minutes
