Under the watchful eyes of Mrs Smith and Mrs Hall in after-school club, the children have been perfecting their chopping skills and practising safe habits in the kitchen to make a lovely pasta dish.
‘Last week in Cookery Club, we chopped up onions and peppers. Then we mixed a spicy sauce, whilst the vegetables were cooking. After this, we put our sauce into a metal bowl with some pre-heated pasta. This was all mixed together and we added pepperoni and cheese to the top, to finish our pasta dishes. And we took them home’ – Amelie.
Another recipe the group have recently tried is Tuna Melt Peppers. These sweet peppers are stuffed with a cheesy tuna and rice filling and topped with melted cheese. These are good to serve with a salad and potato wedges. Recipe and method below:
Ingredients:
- low-calorie cooking spray
- 1 x 200g tuna, drained
- 125g cooked rice
- half a red onion, finely diced
- 1 x 100g tin of sweetcorn
- 1 tsp garlic granules
- handful of fresh parsley, finely chopped
- juice of half a lemon
- 120g spreadable cheese
- 80g Cheddar cheese, finely grated
- salt and pepper
- 2 red or orange peppers, sliced in half lengthways and the seeds removed
Method:
- Pre-heat the oven to 200 degrees C (fan 180 degrees C/gas mark 6) and spray a baking sheet with the low-calorie cooking spray.
- Put the tuna, onion, sweetcorn, garlic granules, parsley, lemon juice and cheese spread in a bowl along with half of the grated Cheddar - season with a little salt and pepper and mix well.
- Stuff each half-pepper with the tuna mix and place on the baking sheet. Sprinkle with the remaining cheese and place in the oven for 20 minutes, until the cheese is golden.
- Serve hot with salad and potato wedges.
