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Recipes for Leichhardt Locals

Let’s Cook

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Mains

Chickpea Salad ....................................................................................................... 4

Corn Chowder ........................................................................................................ 5

Creamy Corn Pasta with Basil and Cheese ............................................................ 6

Creamy Pesto Chicken Linguine ............................................................................ 7

French Onion Mince .............................................................................................. 8

Fried Rice ............................................................................................................... 9

Homemade Pizza ................................................................................................. 10

Kidney Bean and Cheese Casserole………………………………………………………………….11

Potato Bake ......................................................................................................... 12

Red Lentil and Spinach Dahl ................................................................................ 13

Tuna Noodle Casserole ........................................................................................ 14

Tomato Soup ....................................................................................................... 15

Vegetable Pasta Bake .......................................................................................... 16

Zucchini Slice ....................................................................................................... 17

Sides

Damper ................................................................................................................ 18

Pikelets ................................................................................................................ 19

Sweets

Banana Bread ...................................................................................................... 20

Chocolate Bread .................................................................................................. 21

French Toast ........................................................................................................ 22

Sultana Scones ..................................................................................................... 23

* Prices are per serve and approximate.

Table of Contents

Table of Contents

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About Let’s Cook

This is an initiative of the Leichhardt Early Development Group (LED). LED is a collective action

group made up of a range of local community organisations, schools, churches, childcare

centres and government departments working together to improve outcomes for children and

families in the Leichhardt One Mile area. LED operates as a part of Mission Australia’s

Communities for Children Initiative in the Inala to Ipswich Region.

This cookbook is part of a range of resources developed to support communities in direct

response to COVID 19 as a part of our Keep Connected strategy. These recipes use items that

may already be in your pantry or are more readily available and cost effective.

For more information and feedback on this resource or Collective Action Groups (CAGS) please

contact our Mission Australia Communities for Children team members:

Bek Pick - [email protected] or

Skylee Silver - [email protected]

or phone 37132300

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Chickpea Salad

Serves 4

Cost per serve $1.75

Ingredients:

2 cups chickpeas

1/4 cup red onion

1 tbsp olive oil

2 tbsp lemon juice (about 1/2 lemon)

Salt (to taste)

Extra:

Add chopped carrot, cucumber, coriander, basil or

parsley for added flavour.

Instructions:

1. Wash and drain the chickpeas and set them aside.

2. Peel the onion and cut it up.

3. Place everything into a bowl and toss it.

4. Coat with lemon juice and olive oil.

5. Sprinkle with your desired amount of salt.

Recipe Note:

This salad will keep for 2 days.

5

Corn Chowder Serves 6


Ingredients:

6 slices bacon or ham

½ medium onion diced

½ cup celery sliced

1 ½ cups potato peeled and diced

2 cups chicken stock

3 cups corn fresh or frozen

1 cup milk

½ cup cream

Instructions:

1. Cook bacon and set aside.

2. Over medium heat, fry celery and onion until tender.

3. Add the potato, pepper and chicken stock. Bring it to a

boil, then let it simmer until the potatoes are cooked.

4. Add the corn and simmer for an additional 2 to 3 minutes

for fresh corn or 5 to 6 minutes for frozen corn.

5. Mix the milk and cream together. Add it to the pot and

bring it to a boil whilst stirring. Simmer for 2 minutes to

thicken the soup, then remove 2-3 cups of the soup to be

stirred further.

6. Stir the extra blended mixture back into the soup.

7. Remove from heat and stir in the bacon. Top with green

onions if desired.

Recipe Note:

Try this recipe without meat for something different.

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Creamy Corn Pasta

with Basil & Cheese

Serves 4-6


Ingredients:

400g pasta, small shells are ideal

500g corn kernels from 6 large (or 8 small) corn cobs. Or use

frozen corn kernels, defrosted or 2 x 420g tinned corn

kernels, drained

2 tbsp olive oil

3 medium-large garlic cloves, crushed

Salt and pepper

30g butter

200ml milk

1 cup pasta cooking water

50g shredded cheese, plus more for serving

1 handful basil leaves

Instructions:

1. Cook the pasta in a pot of salted water. Keep a cup of the

water the pasta cooked in, before draining it. Meanwhile,

remove the corn kernels from the corn cobs or open up

the cans of corn kernels.

2. Heat the olive oil in a pot and add the garlic. Cook until

lightly golden and add the corn and a pinch of salt,

stirring to combine the ingredients.

3. Add the butter and cream and allow it to mix in, stirring

intermittently.

4. Add the pasta and the cooking water to the pot, then stir

it together to coat the pasta in the sauce.

5. Add the cheese and continue stirring to allow the cheese

to spread through the dish. Add more salt if desired.

Before serving, top with basil leaves and some pepper.

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Creamy Pesto

Chicken Linguine

Serves 4


Ingredients:

400 grams linguini pasta

500 grams chicken breasts chopped or chicken stir

fry strips

300ml tub cream

¼-cup basil pesto

Salt

Instructions:

1. 1. Cook the linguini according to packet directions

in a pot of boiling, salted water.

2. Cook the chicken breasts or chicken strips until

done in a frying pan.

3. Add the cream to the frying pan and reduce the

heat. Then add the basil pesto and let it all bubble

for 5 minutes.

4. Add the linguini to the frying pan and stir it all

together to combine the ingredients.

5. Serve as desired.

Recipe Note:

Optional: Add a punnet of cherry tomatoes when you

add the basil pesto for colour and a fresh burst of

goodness. Sprinkle with fresh basil and cheese to serve.

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French Onion Mince Serves 6


Ingredients:

800g lean beef mince

1 onion cut in half sliced

45 g French onion soup mix

2 ½ cup frozen mixed vegetables diced

1 tbs margarine

2 cups water

Instructions:

1. Cook the vegetables and put aside.

2. On a heated fry pan, melt the butter and fry the

onion until just clear.

3. Add the mince to the pan and fry until well

browned.

4. Add in the soup mix and the cups of water,

making sure to stir it often. Let simmer for 5

minutes.

5. Stir in cooked vegetables and let it simmer for

another 5 minutes or until the vegetables are

heated.

6. Serve with any desired sides.

Recipe Note:

To make your mince stretch further: divide the pack in

half, freeze one half and use the other half. Bulk out the

meal with kidney beans or split red lentils.

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Fried Rice

Serves 4


Ingredients:

1 cup white long-grain rice

2 tsp vegetable oil

2 eggs, lightly whisked

2 bacon rashers, chopped

1 carrot, peeled and grated

2 shallots, trimmed, finely sliced

½ cup frozen peas, thawed

1 tbsp soy sauce

Instructions:

1. Cook the rice in a large saucepan of boiling water until

tender, then drain it and leave to cool.

2. In a frying pan over medium heat, heat the vegetable

oil. Add eggs and let them cook slightly.

3. Spin the eggs to form an omelette. Cook until they set,

then transfer them to a chopping board. Slice them

into pieces.

4. Add bacon to the pan and cook until a light golden.

Add the carrot and stir for a minute, then add the

defrosted peas and rice. Cook, stirring, for another 3-4

minutes.

5. Add the sliced egg and soy sauce. Stir it together until

fully heated through. Serve immediately.

Recipe Note:

Can be enjoyed with or without bacon. Add or remove

ingredients to your liking.

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Serves 4


Ingredients:

For the base

3 cups (410g) plain flour

1 tsp salt

1 tbsp sugar

7g yeast

2 tbsp olive oil

1 cup warm water (45°C)

For the topping

1 cup mozzarella or cheddar cheese

basil

Instructions:

1. Heat up a cup of water.

2. Combine the yeast, flour, sugar and salt into a

large bowl.

3. Add warm water and oil to the mixture. Mix until

combined completely.

4. Spread out the mixture on a large pan and

flatten to make a pizza shape.

5. Top the pizza base as desired.

6. Bake at 190°C for 20 to 25 minutes or until fully

cooked.

Recipe Note:

Add your favourite vegetables as toppings!

Homemade Pizza

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Kidney Bean and

Cheese Casserole Serves 4-6

Cost per serve $2

Ingredients:

2 cups grated cheddar cheese (or to taste)

1 large onion, chopped

1 tbsp oil

1 can red kidney beans, drained and rinsed

1 can tomatoes, drained and coarsely chopped

Salt and pepper

Instructions:

1. Preheat oven to 180°C and grease a baking tray.

2. Heat a large pan with oil over medium heat.

3. Add in onion and fry until golden.

4. Add the red kidney beans and drained chopped

tomatoes. Cook, mixing the ingredients for

approximately 20 minutes. Season with salt and

pepper to taste.

5. Divide mixture and spread half onto the bottom

of the baking tray. Then on top, spread out

about 1 cup of cheese.

6. Top with the rest of the bean mixture. Then top

the mixture with the remaining cup of cheese (or

to taste).

7. Bake uncovered for about 25 minutes, or until

the cheese is browned. Serve warm.

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Potato Bake

Serves 6


Ingredients:

1kg white, round potatoes

300ml thickened cream

40g sachet salt reduced French onion soup mix

Instructions:

1. Preheat oven to 180°C.

2. Peel and slice potatoes about 0.5cm thick, then place

flat into a baking dish.

3. Combine thickened cream and soup mix, pour over

potatoes and bake for 45 minutes or until tender.

Recipe Note:

Add cheese while cooking to melt on the top for added

flavour!

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Red Lentil and

Spinach Dahl Serves 4


Ingredients:

1 large onion, chopped

1 tablespoon olive oil

1 cup red lentils

2 teaspoons curry powder

1 veggie stock cube, dissolved in boiling water

1 cup chopped pumpkin or potato

2 cups chopped spinach (fresh or frozen)

Instructions:

1. Heat a fry pan with olive oil. Add the onion and

sauté until the pieces are soft.

2. Add the lentils and curry powder, then cook for

two minutes, continuously mixing it together.

3. Pour in the stock liquid and add the potatoes or

pumpkin.

4. Cook for 40 minutes on low heat, stirring

occasionally, to ensure the dahl doesn't stick to

the pan. Add some water if required.

5. Add chopped spinach at the end and stir it

through for a few minutes before removing the

food from the heat.

6. Serve

Recipe Note:

Serve with flat bread if desired.

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Tuna Noodle

Casserole

Serves 4


Ingredients:

1 can condensed cream of mushroom soup or

condensed 98% fat free Cream of Mushroom Soup

½ cup milk

1 cup frozen green peas

2 cans tuna in water, drained

about 2 cups medium egg noodles, cooked and

drained

2 tbsp plain dry breadcrumbs (try grating your bread

crusts)

1 tbsp butter, melted

Instructions:

1. Preheat the oven to 200°C.

2. Mix the soup, milk, peas, tuna and noodles in a

large baking tray.

3. Stir the breadcrumbs and butter in a small bowl.

4. Bake the tuna mixture for 20 minutes or until hot

and bubbling. Stir the tuna mixture. Sprinkle with

the bread crumb mixture.

5. Bake for 5 minutes or until the bread crumb

mixture is golden brown.

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Tomato Soup

Serves 6


Ingredients:

2 carrots

2 sticks of celery

2 medium onions

2 cloves of garlic

2 tsp olive oil

1.5 litres of water

2 reduced-salt chicken or vegetable stock cubes

2 x 400 g tins of quality plum tomatoes

6 large ripe tomatoes

Instructions:

1. Peel and cut the carrots, celery, garlic and onions.

2. Heat olive oil in a large pan and add the carrots,

celery, garlic and onions. Cook until ingredients

soften.

3. Crumble the stock cubes in a container, and pour

over with hot water, stirring until the powder

dissolves.

4. Add the tinned and fresh whole tomatoes, and the

stock to the vegetable pan.

5. Stir mixture well and bring to the boil. Then reduce

to a simmer for 10 minutes.

6. Remove the pan from the heat, and season to

taste with salt and pepper.

7. Stir and check the smoothness of the soup. Test

the taste and serve warm.

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Vegetable Pasta

Bake

Serves 6


Ingredients:

500 grams sweet potato peeled and diced

500g jar pasta sauce

2 cups macaroni pasta cooked and drained

1 ½ cups cheddar cheese grated

Instructions:

1. Preheat the oven to 160˚C.

2. Fill a saucepan with water and bring it to the

boil. Once water heats, add the sweet potato

to the pan. Reduce the heat and let the sweet

potato simmer until tender. Drain the water

and add the sweet potato to a bowl.

3. Mash the sweet potato. Then add the pasta

sauce and combine them together. Add the

macaroni and half of the grated cheese and

mix it all again.

4. Place the mixture into a baking dish and finish

by sprinkling the top with the remainder of the

shredded cheese.

5. Bake until the cheese has properly melted.

Recipe Note:

Simply grate or add in whatever veggies you have -

corn, carrot, parsnip, zucchini etc.

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Zucchini Slice

Serves 4


Ingredients:

6 eggs

1 cup grated zucchini

½ cup self-raising flour

1 cup grated cheddar cheese

Instructions:


2. Line a baking tray with baking paper.

3. In a large bowl, whisk the eggs.

4. Add the remaining ingredients and season

to your taste.

5. Mix ingredients well and place mixture

into the prepared tray.

6. Bake for 25 minutes or until cooked

brown.

7. Allow to contents to cool slightly, then

serve sliced into squares.

Recipe Note:

Grate into this onion, carrot, corn or sauté a

little leek or bacon. Remember these are lovely

served cold in the lunchbox.

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Damper

Serves 4


Ingredients:

2 cups self-raising flour

1 tbsp sugar

1 tbsp butter

1 cup milk extra for brushing

salt

Instructions:


2. Line a baking tray with baking paper.

3. In a large bowl, stir flour, sugar and salt together.

4. Add the butter and rub it into the mixture.

5. Add the milk and stir it together to make a

dough. The dough formed should be soft and not

too sticky.

6. Smooth the dough into a ball shape.

7. Cut a X shape into the top of the dough and

brush with some extra milk.

8. Bake for 30 minutes or until golden brown.

Recipe Note:

Eat with your favourite spread.

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Pikelets

Serves 14


Ingredients:

¾ cup (185ml) milk

1 egg

1 cup (150g) self-raising flour

1 tbsp sugar

honey, to serve

Salt

Melted butter

Instructions:

1. Whisk the milk and egg together into a bowl.

2. Sift the flour and sugar together into the same

bowl and add a pinch of salt.

3. Mix the ingredients to form a smooth batter.

4. Heat a fry pan and brush with some melted

butter. Drop even spoonfuls of the mixture into

the pan and cook until the tops start to bubble.

5. Turn over the pikelets and repeat, cooking the

other side.

6. Allow to cool slightly and serve with butter and

honey.

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Banana Bread

Serves 10


Ingredients:

3 ripe bananas, mashed

1/2 cup sugar

1 egg

¼ cup melted butter

1 ½ cups plain flour

1 tsp baking soda

1 tsp salt

Instructions:

1. Preheat oven to 165°C. Grease a 9x5-inch loaf

pan.

2. Mix the egg, butter, sugar and bananas in a bowl.

3. Combine the flour and baking soda together in a

different bowl and mix together. Then stir the

two mixtures together until a batter is created.

Stir salt into the batter.

4. Pour the batter into the prepared loaf pan.

5. Bake in the oven for about an hour, or until a

knife inserted into the bread comes out clean.

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Chocolate Bread

Serves 8


Ingredients:

4 cups chocolate ice cream

3 cups self-raising flour

Instructions:


2. Lie a 23 x 13cm loaf tin with baking paper and

set aside.

3. Place softened ice cream in a bowl.

4. Add flour and mix until just combined; do not

over-beat or the dough will become tough

when cooked.

5. Spoon the mixture into the tin and distribute

evenly.

6. Bake for 50 to 60 minutes or until a skewer

pushed into the centre removes clean.

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French Toast

Serves 3


Ingredients:

6 slices bread

2 eggs

2/3 cup milk

Salt to taste

Oil

Instructions:

1. Mix the eggs, milk and salt together in a large

bowl. Prepare the bread.

2. Heat a fry pan over medium-high heat, add a

small amount of oil.

3. Dunk each slice of bread into the mixture,

making sure to soak both sides sufficiently.

4. Place the soaked bread into the pan and cook

until golden brown. Repeat the same action to

the other side.

5. Serve hot.

Recipe Note:

Enjoy with your favourite spreads.

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Sultana Scones

Serves 10


Ingredients:

1.5 to 2 cups self-raising flour

pinch salt

55g butter, plus extra for greasing

25g sultanas

2 tablespoons of sugar

150ml milk

Butter, to serve

Jam, to serve

Instructions:

1. Preheat oven to 220°C. Grease a baking tray.

2. Combine the flour and salt. Rub the butter into

the mixture.

3. Add the sugar, milk and sultanas to the mixture

to form a soft dough.

4. Flour a work surface and place the dough onto

it. Knead it, shaping pieces of it to be about

2cm thick.

5. Place the shapes on a baking sheet, making

sure to use up all of the dough.

6. Brush the scones with some milk. Then bake

for approximately 12 minutes, or until the

scones are well risen and golden.

7. Let the scones cool and serve with your

selected toppings.

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Credit to These recipes have been compiled from the following sites:

https://iheartvegetables.com

https://www.food.com/recipe

https://www.abc.net.au/life/food

https://www.taste.com.au

https://www.allrecipes.com

https://www.spendwithpennies.com

https://www.bbc.co.uk/food/recipes

https://www.jamieoliver.com/recipes

https://www.bestrecipes.com.au/recipes

https://www.4ingredients.com.au/recipes

https://www.campbells.com/kitchen/recipes

let’s cook - wordpress.com€¦ · about let’s cook this is an initiative of the leichhardt...

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