Treat yourself with a chili sin carne and some cookies! – Everyone’s kitchen #6

Two months already that we have started Everyone’s kitchen from home!

It is always amazing to see that one recipe lead to different preparations: More vegetables, less salt, more spices… And this recipe become your own! Even if we can’t get together for now, we are delighted to share with you those creations!

Thank you to Duncan, Fiona G, Fiona M, Frances, Ian, Marnie, Marta and Ula for your pictures, kind words and cheerfulness!

This week was:

Chili sin carne serve with rice

Cookie

Chili sin carne

Marnie (top) added many vegetables and Fiona (right) had some spare “plant-based” meat

Ingredients x2 (Cost per serving £1.2 – Lidl)

  • 1 tin kidney beans, drained
  • 1 tin chopped tomato
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • Salt and pepper
  • Fresh coriander/parsley
  • Optional: feta, chili flakes
  • Serve with rice

Method

  • Heat the oil in a large pan and add the onion and garlic, on medium heat, cook for 5 minutes with the spices (coriander, paprika, cumin).
  • Add the kidney beans and chopped tomato tin. Season to taste with salt and pepper.
  • Simmer for 15 minutes. Once ready, add fresh parsley or coriander.
  • Serve with rice.

Cookie

Ingredient (Total cost – Lidl – £1.00)

  • 160 g plain flour
  • 50 g sugar
  • 65 g vegetable oil
  • 7 – 8 cl milk
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • Option: chocolate chips, vanilla essence, cinnamon powder

Method

  • Heat oven at 180°C.
  • In a mixing bowl, add the flour, sugar, baking powder and bicarbonate of soda. Mix.
  • Add the milk and the oil. Combine everything with your fingers. If too dry add a bit of milk, to runny add a bit of flour. Option: incorporate any powder or essence if you like.
  • Make about 6 balls and place on a baking tray with cooking parchment paper. Flatten the balls just a bit with your hand
  • Break your chocolate in small piece and place on top (or inside, or both!)
  • Bake for 10-12 min. When they are golden on the side, it is ready.

Everyone’s kitchen from home #5 – Broth soup and the famous banana bread

Are you planning on emptying your fridge and getting rid of spoiled bananas? Stop! This menu is for you.

Broth soup and banana bread

Why do we love this soup?

  • Easy
  • Full of vegetables
  • Filling
  • Can make big quantities and have leftover
  • Low cost

Broth soup

Ingredient (x6) Cost per serving £0.30

  • 200 g broth mix soaked overnight in plenty of cold water 
  • 500 g carrots diced 
  • 1 large onion roughly chopped 
  • 1 potato 
  • 1 tbsp oil 
  • 2.5 litres vegetable stock 
  • 1 leek 
  • salt and freshly ground black pepper 
  • Optional: celery, kale, spinach, savoy cabbage

INSTRUCTIONS  

  • Heat the oil in a large pan or pressure cooker. 
  • Add the onions and stir fry on a medium heat for 2-3 minutes 
  • Add carrots and stir fry them with the onion for a further 3-4 minutes. 
  • Add the broth mix and stock, season with salt and freshly ground pepper. 
  • If cooking without pressure cooker, simmer gently for approximately 40 minutes or until the grains and pulses are soft. 
  • Check seasoning and adjust as required. 

Once again, we are baking the banana bread. We just can’t get enough of it!

Total cost £1.50 (Lidl)

Can you smell the Dahl and chocolate cake from Everyone’s kitchen Chefs? #4

#Download recipe below

Warm and comforting food, that is what we need! We miss seeing each other so it is nice to catch up via email or during our weekly zoom call!

This week’s menu was simple, plant based and yummy.

Quick dhal served with Garlic bread

Chocolate cake

Quick Dhal with Garlic bread

Ingredients x2 cost per serving 0.95

  • 300g red lentils
  • 1 onion, chopped
  • 1 tbsp vegetable oil
  • 2 tsp garlic powder
  • 1 tbsp finely grated ginger root
  • 2 tsp ground cumin
  • 2 tsp paprika
  • Salt and pepper
  • Option: add other spices such as chili, nutmeg, cinnamon … It’s up to you!
  • Fresh coriander
  • Fancy throwing more veg in it? Add spinach, chickpea, tomatoes or peppers!

For the garlic bread

  • Bread
  • A bit of soft/melted butter
  • Garlic powder

Method

  • Heat the oil in a pan on medium heat and add the onions, garlic, ginger, paprika and cumin (or other spices you are using). Cook for a good 5 minutes, until the onion has absorbed the colour of the spices.
  • Add the lentils in the pan and pour some boiling water to cover then. The water is going to reduce quickly so keep stirring and adding boiling water until obtaining the texture of your liking. Cook for 15-20min. Add salt and pepper.
  • You can also add some spinach, chickpea etc…
  • Taste and add spices if needed!
  • Serve with rice, bulgur, couscous, garlic bread. Talking about garlic bread! Nothing easier.
  • In a small bowl, place some butter and put it in the microwave for a few seconds only.
  • When the butter is soften, add some garlic powder (to your liking) and spread on your bread (toasted or fresh)

Vegan Chocolate Cake

Ingredients – Total cost £0.90 Lidl

  • 150g plain flour
  • 150g (dairy-free) milk
  • 100g dark chocolate
  • 100g sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt

Method

  • Oven 200C
  • Combine the flour, baking soda, baking powder and salt into a mixing bowl.
  • Pour in the milk and mix.
  • Break the chocolate in a saucepan and melt it on low heat with a bit of milk or water so it doesn’t stick.
  • Once it is melted, add it to your mixture.
  • Butter or oil slightly you cake mould if needed and pour your chocolaty mixture!
  • Bake for 25-30 min.
  • To verify if it is cooked, put a knife in the middle, if the blade comes back clean, it is ready !

Thank you to Duncan, Fiona G, Fiona M, Ian, Marta, Urzsula for sharing creations !

Hardwood cuttings- Roll technique – Redcurrant bush

#Video below

Late autumn to winter is the perfect time to take hardwood cuttings as the plant is dormant.

If you are pruning your favourite bush or tree, why not taking the advantage to get healthy cuttings and propagate them?

Tips

  1. First of all, when taking your cuttings make sure your mother plant is healthy and has new growth. This is increase your chance for a good propagation.
  2. When taking cuttings from the mother plant, always cut above a node with an angle (slope). That will avoid rotting.

ROLL TECHNIQUE

Roll technique is useful if you don’t have much space or pot.

You will need:

  • Cuttings
  • Cutting compost or mix 50% multipurpose compost,25% perlite, 25% sand.
  • Twine
  • Scissors
  • Empty compost bag
  • Secateur (clean and sharp)
  • Pencil (for drainage)

Step 1 – Prepare your cuttings

Your cutting should be 20cm long (roughly) and have the thickness of a pen.

When you have your plant material, working from the bottom to the top, make a straight cut below the node, measure roughly 20 cm and cut above the node with an angle.

So your cuttings will have a straight cut at the bottom and a slope cut at the tip.

Option: You can add rooting powder at the bottom.

Left: Angled cut above the node Right: Straight cut below the node

Step 2 – Cut the bag

Once you have all your cuttings ready, take your emply compost bag, open it using a a scissor and make a strip of about 30cm.

Step 3 – Prepare your roll

Place your strip downward (images and text towards you), cover with your cutting compost (3/4).

Your compost bag is black on the outside and will attract heat once the roll is finished.

Place your cuttings 3/4 in the cutting compost and 1/4 (the tip) out of it.

Step 4 – Let’s roll!

Fold the bottom of the bag to cover the bottom of the cuttings and roll. Make sure it’s tight by using twine.

Step 5 – Drainage

With a pencil make some holes at the bottom to allow drainage. Your roll is now ready. It can be placed outside as redcurrant is an outdoor plant. You can also place it in a cold frame for more protection.

Make sure it is not waterlogged and you should have new plants next autumn!

Make your own coconut lip balm

Pampering yourself for pennies

by Tess Schulze

The weather has been miserable for the last few weeks; cold, snowy, and rainy. When it gets like this, my lips tend to get really dry and chapped and I won’t leave my home without some kind of lip balm on hand. I can’t stand the stinging feeling of dried, chapped lips and I especially don’t like spending a ton of money to get the all-natural products that I prefer to use. My solution, of course, was to make some myself! I will share my own recipe with you, as well as how to make your own herbal infused oils at home that you can use for cooking or making your own homemade cosmetics.

There are a couple of products that you might not have on hand for this recipe, but I will include a few links to where you can purchase them for cheap. This recipe is not vegan-friendly, but is simple enough to make with a beeswax alternative. You can also omit the honey entirely and it will not change the consistency or efficacy of the lip balm.

For this recipe you will need:

*These are not exactly vital to the recipe, but they certainly don’t hurt!

**I don’t purchase any pots or tubes, I reuse my cosmetic pots or I hold on to small jars that I use just for cosmetics.

The first step to this recipe is making your infused oil. There are two ways you can make this: the easiest and fastest way is made using the double boiler method on your hob; the second and more time consuming way is leaving your herbs in the carrier oil of your choice in a sealed jar for a few months (you have to shake the jar once a week). If you’re interested in the latter method, here is a site that can give you some inspiration and more details on how to make different flavours. However, I highly recommend properly researching your carrier oil of choice to make sure it is safe to use.

If coconut oil is your carrier oil of choice, it is probably best to use the first method since it solidifies at higher temperatures. Since it is the oil I used, I can walk you through step by step how I made my own chamomile infused coconut oil. The process is exactly the same regardless of the oil you use for this method.

The double boiler method is a cooking process used to protect whatever it is you’re heating – in this case, our oil and herbs – from direct heat. This gentle heating process is used for anything from melting chocolate, making sauces, and even some types of meringue! We will be using it in this recipe to make our infused oil as well as making the balm itself.

This process involves filling a large pot with water and bringing it to a boil with either another pot that fits just over the water or a metal mixing bowl.

It’s important to make sure the water touches the bottom of the receptacle you choose to hold the oil, otherwise it won’t heat properly. I suggest keeping the kettle on hand to top up the hot water as needed throughout this process. Be careful not to overfill your pot, or the hot water can potentially boil over and you could injure yourself.

Let’s get started!

Once your double boiler is ready and the water is rolling, lower the hob to medium high heat and add your oil and herbs to the bowl. If you are making just enough for this recipe, use 2 tablespoons of oil and 2 teaspoons of the herb you want to use. I used two chamomile tea bags.

Stir the oil and herbs occasionally for 30 minutes. Once the timer is up, use a strainer or cheesecloth to strain the herbs from the oil (the cheesecloth takes the finer bits out that the strainer misses, but little bits of herbs in a lip balm never hurt anyone)! Now your oil is ready to use for the lip balm, so set it aside and give your mixing bowl a quick rinse before placing it back over the water to move onto the lip balm recipe itself.

Herbal Coconut Lip Balm

Prep: 5 minutes

Cook time: 5-40 minutes

Set time: 30-60 minutes

Total time: 40-120 minutes

Ingredients:

2 ½ tablespoons beeswax*

2 tablespoons herb-infused oil

3 drops vitamin e oil

3 drops avocado oil

A drop of honey

*If you prefer a thinner balm, only use about 2 tablespoons of wax.

Method:

Set up your clean, dry pots or tubes near your hob. Using a funnel will help to minimise any mess from pouring the balm into their containers (especially if you’re using tubes instead of pots).

Over a double boiler on med-high heat, add your herb-infused oil and beeswax while stirring constantly until the beeswax has melted.

Add the drops of vitamin e oil, avocado oil, and honey. Stir them in well and then pour your balm into your containers. Leave them to set for about 1 hour and then they’re ready to use!

Notes:

If you want to add natural pigmentation to your lip balm, you can use fruit to make your own dye or you can add any other edible natural colouring (cocoa powder, turmeric, etc). Simply stir it in well before pouring it into its containers. If you would like a more comprehensive list for ideas on pigmentation, check out this site.

You can also infuse your oil with flavours other than herbs – use citrus zest, spices, or any variation on flavour you want to make!

Other oils and butters make for a luscious addition to this recipe – I will sometimes add cocoa butter or shea butter to mine. Add a tablespoon of one of these to the recipe above and adjust the beeswax by ½ to 1 tablespoon if you prefer a firmer lip balm.

Potato : the star of your kitchen

Of course you can do many things with potatoes. Baked, roasted, puree, stirred fry etc

But it is also a great beauty product thanks to its lifting properties, you can make a snack with the leftovers and finally some DIY stamps and glue.

Looking for some glue?

Everything is ready but you can’t find any glue… No stress, potato to the rescue!

All you need is a potato, a peeler, two mixing bowls and a grater. Check this great video!

Let’s see what we can do with the skin leftovers!

Don’t waste the skin, make some crisps

You will need:

  • Potato skin (from 1kg potato)
  • A bit of oil
  • Salt, paprika and herbs
  • Heat the oven 200C
  • Peal your clean potatoes and put the skin in a mixing bowl.
  • Add your spices and just a tiny bit of oil.
  • Place on a tray and cook for 10-12min, at 200C! (Keep an eye on it whilst cooking)

Perfect for your skin

The starch contained in the potato as lifting effect on our skin.

Finely chop a raw potato and place on your face for 20 minutes. It will also help reducing eye pouch.

DIY Stamps Children must be supervised for this activity.

  • Take your potato and cut it in half.
  • Place a cookie cutter with the shape of your choice, in the potato (Or draw the shape)
  • Using a knife remove a slice of the potato, preserving the design you have made.
  • Put a bit of paint on your stamp and let’s go!

Do you have more ideas? Please share them with us!

Children’s design competition for the Hilltown Park

Deadline 8th of March 2021

Show us how you would transform the Hilltown park into your dream park. For some of you, it may be about building your own special space with big blocks to hang out with your friends, for others it may be a beautiful ice cream van or a special kids cafe with the best hot chocolates to keep you fuelled. You may be more interested in having games like pogo sticks, special swings or go-carts, or perhaps having secret bushes full of fruits to make cocktails…

All materials and colours are allowed for your design, you could use pen and paper, computer design, collage, plasticine models… You can include the whole park or just an area of it. Or you could also just draw a design of something new to go in the park. Its up to you.

We are looking for small and big ideas, originality, creativity, sustainability, colour, functionality, wild ideas…all are welcome!

To take part in the competition you need to be:

  1. 13 years old or under
  2. Live or attend school or nursery in the Coldside/ Maryfield districts or attend to any MAXwell Centre activities.

Send us your name, age and school you attend with up to 3 photos of your design/s, whatever format they are in, to mdmaxinfo@gmail.com by the 8th of March 2021.

We will select 12 winners and announce them on Friday 12th of March. Each will have a prize bag with games, goodies and growing surprises and their original designs will be exhibited as part of the Hilltown Community Plaza Project, funded by Creative Dundee.

Send us an email if you have any questions, we are looking forward to seeing your lovely designs.

Everyone’s kitchen from home #3 – Carrot and coriander soup and Scones

#Download recipe below

Another week, another cooking session from home!

Over the past few months, in 2020, we have been cooking outside in the garden using the barbeque. Well this week we are very happy to cook in a cosy environment! A warm meal was needed! As usual, thank you so much for sharing your creations.

Carrot and coriander soup

Scone

Carrot and coriander soup x2  – Cost per serving £0.50 (Lidl)

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 1.2l vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)

Method

  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Scone (6-8) – Total cost £0.8 (Lidl) 

Ingredients

  • 200g Plain flour
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 50g butter
  • 150ml milk
  • flour, for dusting
  • milk, for brushing

Method

  • Pre-heat the oven at 200C.
  • Dust a large baking tray with flour.
  • Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  • Stir the sugar into the bowl.
  • Add the butter and using a fork, blend everything together until the mixture resembles fine breadcrumbs. 
  • Pour most of the milk into the bowl and stir to form a soft slightly sticky dough. If this does not happen easily add the remaining milk.
  • Gather together the dough to form a soft, slightly sticky, mass.
  • Lightly dust the work top with flour, place the dough in the middle and lightly dust the top with flour.
  • Gently flatten the dough with your hands to 3cm/1¼” thick.
  • Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
  • Gather the off-cuts into a ball of dough, gently flatten and cut out further circles.
  • Brush the top of the scones with some milk.
  • Lift the dough circles onto the prepared baking tray.
  • Bake for 12-15 minutes until golden brown.
  • Transfer the scones to a wire rack to cool.

Credit photo: Marta, Fiona M, Fiona G, Urszula, & Duncan!

Overnight oats – choose your topping!

by Tess Schulze

This recipe is super easy and versatile – you can probably make it right now with whatever you have in your kitchen and have breakfast sorted for the week! It takes a few minutes to combine your desired ingredients to make an affordable and healthy breakfast.

Oats are an absolute staple in my kitchen and I can’t ever seem to get enough of them. I use them in my homemade cosmetics, in baked goods, as a dairy replacement, and (of course) enjoy them for breakfast! Aside from being versatile and delicious, they’re also really good for you (and your skin). In this recipe, I will show you how to make simple overnight oats for breakfast that you can just grab on your way out the door!

I love this recipe because you can add whatever toppings you want – fruit, vegetables, nuts, and so much more. If you’re like me and you prefer variety, you can make up the oats ahead of time (it will keep for about 5 days in the fridge, 2 days if you add fresh fruit and/or veg) for the week and add the toppings in the morning. I’ll even toss some fresh or frozen fruit in the night before and give it a quick stir to let the flavours mingle.

The texture of the finished oats is so wonderful, it’s like having an oat pudding for breakfast! If you don’t like to have cold food in the mornings, you can easily heat your portion up in the microwave for 1-2 minutes before eating it. If you prefer savoury breakfasts, there are recipes for savoury overnight oats but they require a little more effort and aren’t ideal if you’re in a rush to get out the door in the mornings.

Overnight Oats

This recipe makes one portion.

Prep: 5-10 minutes

Setting time: 2 hours

Total time: 2 hours 10 minutes

Porridge:

100g porridge oats*

100ml water or milk of your choice (dairy or non)

1 tablespoon yoghurt, optional**

1 tablespoon sweetener (honey, brown sugar, etc), optional

1 tablespoon chia seeds, optional

¼ teaspoon vanilla extract, optional

Pinch of salt

Toppings:

—– Apple pie

60g chopped apple

2 tablespoons chopped nuts

½ teaspoon cinnamon

—– Raspberry Refresher

60g raspberries, fresh or frozen

2 tablespoons sliced almonds

½ tablespoon freshly grated ginger***

—– PB&J

2 tablespoons nut butter

2 tablespoons jam

—– Carrot Cake

22g freshly grated carrot

½ teaspoon cinnamon

1 teaspoon raisins

2 tablespoons chopped nuts

—– Almond Joy

1 tablespoon chocolate chips

1 tablespoon chopped almonds

1 tablespoon unsweetened shredded coconut

⅛ teaspoon almond extract

—– Courgette Cake

66g grated courgette

2 tablespoons chopped nuts

1 tablespoon raisins

½ teaspoon cinnamon

⅛ teaspoon nutmeg

Method:

Mix all of your ingredients together in a glass jar, stir well, cover and let sit in the fridge for at least 2 hours before consuming.

Add your toppings while doing the above step or add in the morning just before eating.

Keep in mind that the oats without any fresh toppings will keep for 5 days if kept covered in the fridge. If you have fresh fruit mixed in, the oats should be eaten within 2 days.

*Old-fashioned, or rolled, porridge oats are the best type to use for this recipe as they absorb moisture better than steel-cut oats.

**If you don’t have yoghurt, any other thick dairy product can replace it. I used half the measured amount and added sour cream to the recipe instead and it still turned out fantastic.

***Top tip: you can freeze fresh ginger for up to six months in a sealed, airtight container or freezer bag. Whenever you need it for a recipe, use a fine grater on the frozen ginger. It should be returned to the freezer immediately after every use or it will spoil (it also does not thaw well, it just goes soggy).

Shakshuka and short bread – Everyone’s kitchen from home #2

#Download recipe below

It is great to see how people are playing with flavours, adding or substituting ingredients. Creative cooking it the best to:

  • Discover new dishes
  • Get to know what you like
  • Use all the leftovers and turn them into something yummy and different!

On the menu this week

Shakshuka and short bread

Shakshuka (x2) – Coast per serving £1.25 (Lidl)

Left: Fiona added peas and vegan sausages for a plant-based meal

Ingredients

  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • olive oil
  • 1 pepper
  • 1 tsp smoked paprika 
  • 1 tsp ground cumin 
  • 1/2 tsp mild chilli powder
  • 1 tins plum tomatoes 
  • sugar a pinch
  • 4 eggs 
  • 1 handful flat-leaf parsley, chopped

Method

  • Heat a large frying pan with a lid.
  • Cook the onion and garlic in 4 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes.
  • Make 4 dips in the mixture with the back of a spoon and crack an egg into each.
  • Put the lid on and cook gently until the whites are set and the yolks cooked how you like them.
  • Scatter with parsley and serve with bread or toast.

Shortbread (x10) Cost for 10 shortbreads £1 (Lidl)

Ingredients

  • 125g butter
  • 55g caster sugar, plus extra to finish
  • 180g plain flour

Method

Right: Add some chia seeds as well if you fancy!

  • Preheat the oven to 190C/375F/Gas 5.
  • Beat the butter and the sugar together until smooth.
  • Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick
  • Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Well done to everyone!

Credit photo: Marta, Urzsula, Fiona and Fiona!