Colchester United FCHealthy U's - Lets Cook
Why not try some of these healthy recipes but make sure you ask Mum or Dad first.
Quick Bread
Ingredients
3g ( ½ satchet ) quick-action dried yeast
A large pinch of salt
1 dessertspoonful of vegetable or sunflower oil
210 ml ( 3/8 pint ) warm water
350g ( 12oz ) strong white flour
Method
- Preheat the oven to 230 degrees Celsius, 450 degrees Fahrenheit or gas mark 8
- Put the flour, yeast and salt into a mixing bowl.
- Add the oil and water
- Mix everything together to form a firm dough. If the dough is sticky add a little flour, add a little water if it is too dry
- Put the dough on a floured table. Push your hands into the dough, gather it into a ball and turn it again and again for 5 minutes
- Shape the dough into rolls.
- Put them on a greased baking tray and put them in a warm place.
- When the rolls have doubled in size, bake them for 15-20 minutes. They are cooked when they sound hollow when tapped underneath.
- Put them on a wire rack to cool
Roasted Vegetables (Serves 4)
Ingredients
1 red onion
3 courgettes
1 aubergine
1 red pepper
1 yellow pepper
3 tablespoons olive oil
3 sprigs of fresh rosemary
1 clove garlic
Method
- Heat the oven to 200 degrees celsius, 400 degrees Fahrenheit or gas mark 6
- Cut the top off the onion and peel it. Cut it in half, then cut each half into 3 wedges from top to bottom
- Cut the ends off the courgettes, aubergine and peppers. Cut the aubergine in half lengthways. Cut each half into 2cm chunks. Cut the courgettes into 2 cm slices
- Cut both peppers in half and remove the seeds. Cut them into wide strips. Put all the vegetables into a large roasting tin with the olive oil and the rosemary
- Crush the garlic and add to the vegetables. Stir everything together so it is well coated in oil. Put the tin in the oven for 30 minutes until the vegetables are tender.
