Come and sample healthy, tasty vegetarian cuisine easy to prepare and light on the pocket.

Helpful advice and  top tips on how to be healthier.

Lots of topics including: 

• Low fat - low sugar recipes
• Vegetarian meals for children
• Cooking with beans and pulses
• Learn how to use unusual vegetables

Next month Cookery Club programmes starting up again on Thursday, 16th May 2024.  Why not invite a friend to attend with you?  The programme starts at 6.45 pm and lasts for about an hour.

                                                                                                                                           

Relaxed & friendly - come along with a friend or two.

No need to book - Free parking.

See times and dates in Events calendar
The Church Hall
Weston Adventist Church
500 Locking Road
BS22 8QY

Office tel no: 01934 519009


Please enjoy March Recipe below try it for your self and enjoy the good food

Classical Ratatouile

 

Ingredients:

1 red onion

1 clove garlic

1 aubergine

2 courgettes

2 red peppers or 1 jar roast peppers

Half a bunch of basil

Olive oil

Sprig of fresh thyme

1 tin quality plum tomatoes

1 tablespoon balsamic vinegar or lemon juice

1 teaspoon of sugar

1 lemon

Method:

Prepare your ingredients before you start –

1, Peel and cut the onions into wedges.

2. Peel and finely slice the garlic.
3. Trim the aubergines and courgettes, deseed the peppers. Chop these three vegetables into 2.5cm chunks.
4. Roughly chop the tinned tomatoes, reserving the juice for later.
5. Pick the basil leaves and set aside. Finely chop the stalks.
6. Heat 2 tablespoons of oil in a large pan.
7. Add the aubergines, courgettes,

and peppers (you may need to cook these in batches as you don’t want to overload the pan). Fry for around 5 minutes until golden but not cooked through.   Spoon these cooked vegetables into a large bowl.

8. To the pan add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil. Fry for 10-15 minutes or until soft and golden.
9. Return the cooked vegetables to the pan, stir in the tinned tomatoes and the balsamic vinegar or lemon juice. If you prefer to use the lemon juice instead of the vinegar add a good pinch of salt and a teaspoon of sugar. Mix well, breaking up the tomatoes with the back of spoon.
10. Cover the pan and simmer over a low heat for 15 minutes or until the vegetables are soft. Stir in the basil leaves, finely grate in the lemon zest and adjust the seasoning.

Serve with pitta bread or rice.

To add protein and make into a complete meal choose one of the following options:

• Add a tin of Haricot beans when adding the tinned tomatoes and other ingredients.
• Slice mozzarella cheese on top of ingredients in pan, put under a grill until the cheese melts. Serve with pitta bread or rice.
• Fry slices of Halloumi cheese, place on top of a bowl of ratatouille and serve with pitta bread or rice.

Please enjoy this April Recipe below try it for your self and enjoy the good food



This what it looks like before putting in the oven


Just out of the oven can be served with garlic beard


or chips