Cookery Courses
We can’t meet face-to-face yet, but we can still get together to cook some healthy, delicious, quick & easy recipes online.
Free Cookery Course Online
Next dates to be confirmed.
You need to download the Zoom app onto the device you’re going to use and an email address
Step 1: book yourself a place by emailing michele@risc.org.uk
Step 2: you’ll receive the recipes & Zoom invite by email a week before the course, or find the recipes on the Food4families Cookery Blog
Step 3: buy the ingredients
Step 4: log on to the Zoom invite to take part
For further details of upcoming courses please contact us and for further inspiration go to Recipes.
Recent recipes incude:
Courgette and Carrot Quiche
Make the Pastry.
- Put the flour and salt in a large bowl and add the butter in cubes.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
For the filling.
- Place an oven tray in the oven. Preheat oven and tray to 190°C.
- Line the base and sides of a 3cm deep, 22cm (base) flan dish with pastry, joining where necessary. Trim excess. Place in the freezer for 15 minutes or until pastry is firm.
- Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180°C.
- Spread base of pastry with pesto. Squeeze excess moisture from zucchini and carrot. Combine and spread over pesto.
- Whisk eggs, cream and salt and pepper until combined. Pour over vegetables and sprinkle with cheese.
Place flan on hot tray and bake for 35 to 40 minutes or until golden and set. Stand for 5 minutes before serving.
