TMF COOK-ALONG:
​Recipes

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Tomato & basil soup (serves 4)

• 30ml olive oil
• 1 large white onion
• 1 stick celery
• 1-2 cloves garlic
• 1.25kg Italian chopped tomatoes (about 3 x regular tins)
• 1 veg stock cube 3 level tsp granules
• 250ml hot water
• 20g sugar
• ½ - 1 tsp dried oregano
• ¼ - ½ bunch basil
• Salt/pepper
• 150ml double cream (optional) 

1. Peel the onion and chop into a rough dice – place in a bowl
2. Wash the celery, and then cut down the length into long strips, then across into a fine dice – add to the bowl
3. Peel and roughly chop the garlic - keep separate
4. Open the tins of tomatoes
5. Chop the basil
6. Measure out the sugar and oregano into a bowl
7. Make up the vegetable stock​
8. Add the oil to a med pan (that has a lid) and place on a med heat
9. Add the chopped onion and celery and sauté until really translucent – do not brown/burn but cook out well
10. Now add the garlic and cook out stirring for a few minutes until it becomes aromatic
11. Add the chopped tomatoes, sugar, oregano, basil, salt, pepper and veg stock – mix again
12. Bring up to the boil, then turn down to a simmer and cook for approx. 30 minutes
13. When the soup is cooked, turn off the heat, and blend with a stick blender
14. Add the cream and mix in (optional but makes it so divine!!)
15. Check the seasoning and adjust to taste with salt, pepper and sugar if needed.​​

Quiche  
(filling of your choice- see filling options below)

• For the Pastry:
  • 300g plain flour
  • 150g cold butter
  • 75ml-100ml ice cold water.
  • Salt​
• 150g protein - this is up to you what you prefer to use, or you can leave this out.  Choose ONE of the following options: 
  • bacon (smoky streaky), pancetta 
  • pre-cooked ham, sausage, chicken, prosciutto 
  • pre-cooked/poached flaked salmon
  • smoked salmon
• 1 med onion (red or white)
• 1 clove garlic
• 300g vegetables - this is up to your preference but we suggest one or maximum two vegetables to accompany a protein option OR if you are doing a vegetable quiche you can choose two or three options: 
  • Raw veg - Mushroom, broccoli, spinach, bell pepper, asparagus, cherry tomatoes, Brussels sprouts, peas, leek (you can use instead of an onion)
  • Pre-cooked veg - butternut squash (peeled, diced and pre-roasted or steamed), aubergine (diced/sliced and pre-roasted), courgette (diced/sliced and pre-roasted)
  • Tinned/jar veg - olives, sun-dried tomatoes, artichokes
• 20g herbs (optional)- choose one of the following to accompany your other fillings: thyme, rosemary, oregano, sage, coriander, parsley, chives
• Salt
• Pepper
• 20ml olive oil 
• 2 large egg 
• 250ml single cream 
• 100g - 150g cheese (you need less of the salty stinky cheeses, more of the others)- this is up to your preference, so choose one of the following to work with your other fillings: feta cheese, goats cheese, blue cheese, brie, parmesan, gruyere, strong cheddar​

 
Making the pastry:

• Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Add the water and cut in with a knife to combine and bring together as a dough.
• Pull the pastry together with your hands, shaping it into a flat disc, about 10cm in diametre and 1.5cm thick. Dont overworking the pastry, dont knead 
• Wrap in cling film and chill in fridge for 30 mins

(while the pastry is resting you can make the filling - see recipe methods below)​

Make the pastry case:

1. After 30 minutes resting time, take the pastry out the fridge 
2. Spray the pastry case with non-stick spray or grease with butter, and place on a baking tray. 
3. Lightly flour your working surface and rolling pin (or use a silicone mat or parchment paper to work on) and roll out the pastry very gently (don't push hard or overwork it or it will become tough), turning it 90 degrees regularly to create a 3-5mm thick circle that is bigger that the tart case and big enough to line the base and sides of the tin 
4. Now roll the pastry up over your rolling pin, and unroll it over the the pastry case - ease the pastry into the base and side grooves and make sure the base is flat (you can use a little excess pastry rolled into a ball to help push it in)
5. Once the tin is lined well, use the rolling to cut away the excess overhanging pastry (start from the middle and roll up, then turn the baking sheet around and repeat 
6. Now cover with clingfilm and allow to rest again in the fridge for 30 minutes (this sets the fats so it doesn't shrink when baking)
7. Pre-heat the oven to 200°C ready for blind baking

​​
(if you havent already done so, while the pastry is resting for the second time, you can make the filling - see recipe methods below)​

​Blind Bake the pastry case:

1. Your oven should be pre-heated to 200 degrees Celcius)
2. Tear off a piece of parchment/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans or rice.
3. Blind bake the pastry cases for ​minutes - 20 minutes, then carefully remove the paper and baking beans and bake another 5 -10 minutes until golden (everyone's oven is different so judge timing to suit yours)
4. Allow the tart case to cool slightly before adding your filling 
5. Turn the oven down to 160°C to get ready for the baking of the quiche  

Make the filling

1. Peel and chop the onion finely
2. Peel and chop the garlic finely
3. Prepare any proteins to be used (if raw, like bacon, then finely chop) or if pre-cooked, then cut into good sized pieces)
4. Chop/slice all the other vegetables you have chosen to use - reserve until needed
5. Destem/chop any herbs if using 
6. Place a frying pan on the heat and add a splash of olive oil 
7. Fry the onions for a few minutes, then add the garlic. If you using bacon, you can add it in at this point and cook
   
8. Add any vegetables you including that need cooking (e.g. mushrooms, spinach, asparagus etc) and the herbs and saute all till just cooked - season with salt and pepper and remove to a bowl
   
9. Add in any ready prepared vegetables or proteins you are including (olives, pre-cooked chicken etc ) - mix
10. Grate/crumble in the cheese - mix
11. Taste everything together and adjust seasoning  
    
12. Measure out 250ml cream to a measuring jug/bowl and add in the eggs, a pinch of salt and pepper and mix well ​

Assemble and bake

1. Spoon the mixture into the tart case  (about half full)
2. Fill up with the egg mixture to just below the rim
3. Bake until just set - about 30-35 minutes
4. Allow to cool and then carefully remove from the tin to a serving platter

Basil Pesto:
You can use a variety of herbs and leaves for this as well as nuts or seeds. You can omit the Parmesan if you prefer. 
 

• 30g herbs/leaves - basil, coriander, spinach, rocket
• 15g parmesan
• 25g nuts/seeds (pine nuts, hazelnuts, cashew, walnuts, almonds, macadamia, peanut) or seeds (sunflower, pumpkin, sesame etc)
• 50ml - 75ml olive oil (light)
• 1 squeeze lemon juice (1/4 lemon)
• Salt
• Black pepper

 

1. Destalk the herbs/leaves if required and put in blender
2. Grate the parmesan and add to the blender
3. Add the nuts/seeds, salt, pepper, a squeeze of lemon juice and the olive oil – blitz and add more oil as you need to adjust the consistency
4. Check seasoning and add as needed​

Blender/pestle and mortar; electric multi-function scale/small measuring cup, spoon

Fruit Crumble (serves 4)

• 650g fruit - any combination of apples, pears, peaches, plums, plus some berries (fresh or frozen) *250g apples + 250g pears + 150g blueberries is a good balance ​
• ​Sugar - 30g (filling) + 65g (topping) *for this I like soft brown for the filling and demerera for the topping but any sugar will work fine
• Cinnamon (good pinch)
• Mixed spice (good pinch) 
• 125g white flour
• 65g unsalted butter (softened)
• 50g oats

For the topping

1. Place the sugar and flour into a bowl
2. Dice the butter into small cubes and add to the bowl
3. With clean hands, use your fingertips to rub the butter into the dry ingredients until it is all mixed and takes on a breadcrumb consistency
4. Mix the oats through the topping mix and reserve until needed for assembly

 
For the filling

1. Wash the fruit (don’t bother peeling)
2. Cut each fruit into a nice diced dice (about 2-3cm)
3. Place the fruit into a baking dish
4. Add any berries, sugar and spices and mix to combine the ingredients
5. Add the crumble topping and pat down gently
6. Bake for approx 30 mins (at 180° c) until the top is golden brown, and the fruit is cooked  
7. Remove and allow to cool uncovered
8. Serve with cream, ice cream or custard

Utensils/equipment:
Scale; Med bowl, chopping boards, cook's knife, mixing spoon, med baking dish, oven gloves

Essentials Ingredients:

• Ambient Items (store cupboard/pantry)
  • ​Pasta, rice (basmati, jasmine, brown, sushi, risotto), noodles (rice noodles), grains (quinoa, couscous, barley) legumes (beans, chickpeas, lentils - dry or tinned)
  • Spices & herbs- salt, pepper, garlic salt, cumin, paprika (sweet and smoked), chilli flakes, garam marsala, med curry powder, turmeric, ground coriander, allspice, mixed spice, cinnamon, oregano/mixed herbs
  • Condiments & seasonings- ketchup, mayo, soy sauce, vinegar (rice wine, cider, red), oils (light olive, extra virgin olive, vegetable, sesame), tereyaki sauce, hoisin sauce, sweet chilli sauce, pomegranate molasses, Tahina paste, wasabi paste
  • Spreads - jam, peanut butter, marmite, maple syrup, golden syrup
  • Misc - olives, pickles, tuna, sweetcorn, baked beans, nori sheets
  • Baking - flours (plain, self raising, corn), sugar, yeast (instant active)
  • Cereals/nuts/seeds - oats, pine nuts, hazelnuts, ground almonds, mixed seeds (sunflower, pumpkin), sesame
  • Veg drawer - onions, garlic, potatoes, butternut squash

​

• Fridge items
  • ​Proteins
  • Dairy
  • Veg/Salad
  • Fruit​ (incl citrus)

 

• Freezer Items
  • ​Veg (peas)
  • Frozen berries
  • Bread & breadcrumbs
  • Ready made meals- soups, stews
  • Herbs & aromatics - woody herbs like Thyme & rosemary, Ginger (cut up into smaller knobs),  Kaffir lime leaves
  • Springroll wrappers

Essentials Equipment:​

• Variety of chopping boards
• Knives – cooks, utility serrated, large pastry
• Blender (500ml plus) + stick
• Electric hand beater – 2 tong
• Good swivel vegetable peeler & julienne peeler
• Tongs
• Thermometer (helps)
• Good pans and roasting trays
• Heatproof spatulas
• Multifunction, zero between scale
• Measuring cups, spoons
• Quiche tins, pudding moulds, pastry cutters
• Parchment paper
• Really good oven gloves
• Bowls – x large, large, 3 x med, 3 x small, 6 x mini
• Trays – plastic small, med