Since undertaking their Training 4 Trainers course in November, CFINE staff have been hard at work delivering Confidence to Cook sessions as part of their Cooking on a Budget programme.
The sessions have been a runaway success with participants really benefiting from the healthy eating message. Two groups run each week at Cook at the ‘Nook, Aberdeen’s newest community training kitchen.
Donna, who attended had this to say:
“Before going to the ‘Nook, I never had the confidence at all to cook, I wouldn’t even of attempted it cause I’d get myself in a muddle but going to Cook at the ‘Nook has given me more confidence in myself to cook at home and enjoying it and not getting stressed out. Before I’d just have a plate of cereal, but now am cooking more healthier and it’s all because the ‘Nook gave me that confidence to cook and to enjoy it.”
On Tuesday, the group made a fine batch of tomato soup from the Confidence to Cook recipe book.
The recipe went down really well with the group with most commenting that it was better than a well known brand’s tinned Cream of Tomato!
If you or anyone you know are interested in attending Confidence to Cook classes or would like more information contact Sean on firstname.lastname@example.org or on 01224-596156.
Ingredients (serves 4)
1 Onion (peeled and chopped)
1 Carrot (peeled and sliced or grated)
1 Celery Stick (washed and sliced)
1 Large Tin (400g) of Chopped Tomatoes or Passata
4 Teasp Tomato Puree
1 Teasp Mixed Herbs
1 Small Leek (washed and sliced)
1 Litre Boiling Water with 1 Chicken or Vegetable Stock Cube
1 Small Tin (200g) of Baked Beans
Pinch of Black pepper
- Place all the ingredients except the baked beans and pepper in a large pan, simmer for 20 minutes.
- Add the beans, season with black pepper to taste.
- Simmer for a further 5 minutes and serve.
- For a smoother soup try blending at the end of Stage 1, before adding the baked beans