Absolute Beginners Recipes
We hope you enjoyed your class at Food Sorcery. You’ll find the recipes you cooked below, if you have any questions for chef just ask and we’ll get back to you as soon as possible.
We made:
- Bolognese (Ragu)
- Bechamel Sauce
- Lasagne
- Creamed Leeks with kale
- Oven roasted Vegetables
- Apple crumble
Bolognese (Ragù)
Serves: People
Ingredients
- 1 tbsp Olive oil
- 1 White onion finely diced
- 1 Carrot finely diced
- ½ Celery finely diced
- 400 g Beef mince OR 500 g Pork mince, OR 500 g Green lentils, cooked
- 2 clove Garlic minced or grated
- 60 ml White wine optional
- 200 g Chopped tomatoes
- 1 tbsp Tomato purée
- 4 g Fresh thyme 2 sprigs
- 200 ml Beef stock
- 1 Bay leaves
- 125 ml Milk
- Sea salt to taste
- Cracked black pepper to taste
Method
- Heat the Olive oil in a large casserole or heavy-based pan over medium-high heat.
- Add the White onion, Carrot and Celery and cook for 6–8 minutes until softened.
- Stir in the Beef mince, Thyme and Garlic. Cook, breaking up the mince with a spoon, until browned.
- Pour in the White wine, if using, and simmer until almost completely reduced.
- Add the Chopped tomatoes, Tomato purée, Beef stock and Bay leaf.
- Bring to a gentle simmer, reduce the heat and cook uncovered for 1 hour, stirring occasionally.
- Remove the Bay leaf.
- Gradually stir in the Whole milk.
- Continue to simmer gently for 45 minutes, stirring occasionally, until the milk has fully incorporated and the sauce is rich and silky.
- Season with Sea salt and Cracked black pepper to taste.
Basic White Sauce (Béchamel)
Serves: People
Ingredients
- 50 g Butter
- 50 g Plain flour
- 500 ml Milk
- Sea salt to taste
- White pepper to taste
Method
Method
- Melt the Butter in a saucepan over a medium heat.
- Add the Plain flour and stir continuously to form a smooth roux.
- Cook the roux for 2 minutes, stirring constantly.
- Gradually add the Whole milk, whisking continuously after each addition to create a smooth sauce.
- Continue cooking for 5–10 minutes, stirring frequently, until the sauce thickens to the desired consistency.
- Season with Sea salt and White pepper to taste.
- If a smoother texture is required, blend briefly with a hand blender.
Lasagne
Serves: People
Ingredients
- 600 g Bolognese
- 250 g Lasagne sheets
- 600 ml Béchamel sauce
- 100 g Mild grated cheddar grated
- 30 g Parmesan grated
Method
Method
- Preheat the oven to 180°C (160°C fan).
- Spread a thin layer of the Ragù over the base of a large ovenproof baking dish.
- Cover with a single layer of Lasagne sheets, trimming to fit if required.
- Spoon over one quarter of the Béchamel sauce.
- Add one third of the Ragù and sprinkle with a little of the Cheddar and Parmesan.
- Repeat the layers of Lasagne sheets, Béchamel, Ragù and cheese a further two times.
- Finish with a final layer of Lasagne sheets, the remaining Béchamel sauce and the remaining Cheddar and Parmesan.
- Place the dish on a baking tray to catch any overflow.
- Bake for 1 hour, or until bubbling, golden brown and crisp on top.
- Leave to rest for 10 minutes before serving.
Creamed Leeks with Kale
Serves: People
Ingredients
- 1 Leek finely diced
- 2 clove Garlic minced or grated
- 40 g Kale roughly chopped
- 200 ml Double cream
- 1 Banana shallot finely sliced
- 1 tbsp Olive oil
- Cracked black pepper to taste
- Sea salt to taste
Method
Method
- Finely slice the Banana shallot and prepare the Garlic by mincing or grating.
- Finely dice the Leek and roughly chop the Kale.
- Heat the Olive oil in a pan over a medium heat.
- Add the Banana shallot and cook for 4–5 minutes until softened and lightly caramelised.
- Stir in the Garlic and cook for 30 seconds until fragrant.
- Add the Kale and cook until just wilted.
- Add the Leek and cook for a further 2–3 minutes until beginning to soften.
- Pour in the Double cream and bring to a gentle simmer.
- Cook until the cream has reduced to a rich, thick sauce that coats the vegetables.
- Season with Sea salt and Cracked black pepper to taste.
- Serve immediately.
Oven-Roasted Vegetables
Serves: People
Ingredients
- ½ Courgette diced
- ½ Red pepper sliced
- ½ Red onion sliced
- 50 g Tender stem broccoli
- 1 clove Garlic minced or grated
- 1 tbsp Vegetable oil
- 2 g Fresh thyme 1 sprigs
- Sea salt to taste
- Cracked black pepper to taste
Method
Method
- Preheat the oven to 185°C.
- Line a baking tray with baking paper.
- Combine the Courgette, Red pepper, Red onion, Tenderstem broccoli, Garlic, Vegetable oil and Thyme in a large bowl.
- Season with Sea salt and Cracked black pepper, then toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking tray.
- Roast for 20–25 minutes, turning halfway through, until the vegetables are tender and lightly charred.
- Serve immediately.
Apple Crumble
Serves: People
Ingredients
For the Apple Filling
- 600 g Green apple peeled, cored and cut into 3 cm chunks
- 75 g Caster sugar
- 1 Lemon zest
For the Crumble Topping
- 30 g Unsalted butter cold and diced
- 50 g Plain flour
- 25 g Caster sugar
Method
For the Apple Filling
- Preheat the oven to 200°C (180°C fan).
- Place the Apples into a saucepan with 75 g Golden caster sugar and the Lemon zest.
- Cover and cook over a medium heat for 5 minutes, or until the apples have just softened.
- Remove from the heat and allow to cool slightly.
- Transfer the apple mixture to a baking dish.
For the Crumble Topping
- Place the Butter and Plain flour into a mixing bowl.
- Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the remaining 25 g Golden caster sugar to create a crumbly topping.
- Sprinkle the crumble mixture evenly over the apples.
To Bake
- Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling.
- Leave to stand for 5 minutes before serving.
- Serve warm with custard, cream or vanilla ice cream, if desired.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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