We made this delicious lentil dahl from Pakistan with Benish and Iram and served it with rice and a super tasty salad. Lovely flavours and a great warming dish. Here’s how we made it…

Ingredients

Basmati rice, brown or red lentils, onions, tomatoes, ground coriander, fresh coriander, green chilli, cumin powder, turmeric, chilli powder.

1. Slice the onions and tomatoes.

2. Wash and soak the lentils. Simmer for 15 -20 minutes with a little onion and the tomatoes.

We had red lentils which cooked in around 15 minutes. Brown lentils, which are whole grain, have even more flavour and need soaking for an hour before cooking or cooking for a little longer.

After a few minutes, add 2 tsp turmeric, 2 tsp cumin, 2 tsp chilli powder, 2 tsp ground coriander. a little garlic. Season with salt.

3. Meanwhile, cook the rice, with a pinch of salt, a cinnamon stick, 3 or 4 cloves, 1tsp cumin seeds and a little oil to stop the rice clumping together.

4. Towards the end of the cooking time of the Dahl, add the chopped coriander.

5. Make a Tarka by frying onion, garlic, green chilli in oil until crispy, stir through the dahl.

6. The salad was made by chopping, lettuce, cucumber, tomato, lemon and onion.

Thank you Benish and Iram.

If you would like to join us at Pass it On or to share a dish that you love, contact Caroline Elliott in school or email Room17@allertonceprimary.com

This week Bzaar and Serve shared a delicious fresh salad which comes from Kurdistan originally.

Tomatoes and spring onions are chopped into small pieces along with fresh mint and parsley.

Add boiling water to cover the couscous and leave to stand for 20 minutes.

Finally, the ingredients are combined with a good lug of olive oil and plenty of squeezes of fresh lemon juice. Season with salt and pepper.

We served scoops of the salad on lettuce leaves. So simple and really delicious.

We’re aiming to put these recipes into an ACE cookbook so get in touch if you have a special dish you would like to include.

Join us, next week for Chawal Dahl from Pakistan and on 21st October for Stir-fried Chicken with trio peppers. Can’t wait!

It’s wonderful to be back together, cooking with parents.
This year, Pass it On takes place on Tuesdays 1-2:45 pm.

We kicked off the year with a Mexican Veggie Chilli. We used onions and garlic grown in the school allotment, peppers, tinned beans and tomatoes along with fresh coriander, cumin and cayenne pepper. It was lovely to share the food. Looking forward to next time.

Get in touch if you would like to join us by emailing Room17@allertonceprimary.com.

Thank you so much to Mrs Santosh who passed on this delicious Indian dessert: Gajar Halwar. We grated carrot and boiled it in milk for around 20 minutes until it was cooked. We stirred in ground cardamom and a little ghee (or butter). It was so simple but so delicious and some people thought it tasted a bit like old-fashioned rice pudding! What a gorgeous dessert made using ingredients we often have in the fridge. 

If you have a favourite recipe you would like to share with other parents, please do get in touch. Cooking with fresh ingredients is good for our health and for our children’s health as well as being economical. And it doesn’t have to take too long. It has been fantastic to see how Pass is On has allowed us all to share recipes that can be cooked quickly and that we enjoy eating with our families. What a fabulous community we have here at ACE!

Use this form to request a place at our upcoming Pass it On Cooking with Parents Sessions. Mrs Elliott will be in touch to confirm!

Pass it On – Book a Session

This week Mrs Sewell was kind enough to share how to cook Latkes and Matzo Brei. The Latkes were made by grating potato and onion, combining with egg and matzo meal before frying. Matzo Brei is form of omelette made using Matzos, an unleavened flatbread which forms part of Jewish cuisine. Both were delicious with a little creme fraiche and apple sauce. The dishes are part of Passover celebrations which take place this year from April 22nd – 30th. Happy Passover.

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What a treat to prepare Chow Mein with Reception parent Daphne! Many of us had made a stir fry before but Daphne showed us how it should be done! It was so delicious! 

We cooked this recipe for meatballs with tomato sauce to show just how simple and quick it is to cook with fresh ingredients. Just minced beef and onion in the meatballs and chopped tomatoes cooked with garlic and basil (fresh or dried) for the sauce. A quick tea that went down very well at home! I included a recipe for veggie balls with mushrooms and lentils which is really tasty and simple to whizz up in a blender. Hope you can try this at home. 

It has been fantastic to get to know some of ACE’s Kurdish speaking families over recent weeks and there are some extremely keen cooks amongst them! This week, Shayma prepared this wonderful Kurdish Dolma at home for us to share together. She insisted it was the best Kurdish dish and we had to agree! Whereas normally we cook together at Pass it On, this was a real celebration of food in Kurdish culture so we thought it would be great to invite some of the children along. They shared some of their favourite Kurdish food too. 

Dolma consists of finely chopped vegetables including onion, carrots and aubergine, cooked with rice and meat such as lamb or chicken and spiced with coriander. This is wrapped in vine leaves or cabbage leaves and cooked in a large covered dish on the hob or in the oven. It was absolutely delicious. Thank you.

Thanks to Shelan who shared how to make this delicious Kurdish bread. The dough was prepared with flour, yeast, eggs and water and left to rise before shaping into balls. 

In the cafe, we prepared the sauce by finely chopping onion and cooking in vegetable oil. Plenty of ground coriander and dried parsley was then added along with tomato puree to make the tomato sauce. 

A little like pizza, the dough was stretched into shape before the sauce was added. A sprinkling of grated cheese was an optional extra. 

We shared the bread in the cafe and it got a big thumbs up from staff and families! 

Ingredients

Dough – 1.5kg plain flour, sachet of yeast, 2 eggs, water

Sauce – One large onion finely chopped,

Vegetable oil

Ground coriander (several tbsps!)

Dried parsley (quite a bit!)

Tomato puree

Cheese – e.g. cheddar