Weldmar’s Catering Team share some of their delicious recipes for Nutrition and Hydration Week.
Our Catering Team have shared some delicious recipes for you to try at home!
In 2015, our Day Services Art Therapy team and Catering team collaborated on a Recipe Book project across the organisation. They asked patients, their family members, volunteers, and Weldmar’s staff to contribute recipes. As well as receiving a variety of delicious dishes to include, they also captured food-related stories, memories, and thoughts.
For Nutrition and Hydration Week, our Catering team has revisited their recipes to share a starter, main course, and dessert dish for anyone to try at home.
Sam’s Roasted Pepper, Basil and Cherry Tomato Salad
- Serves 4
- 2 red peppers
- 1 punnet of cherry tomatoes
- 1 handful of fresh basil
- Sea salt flakes and course ground pepper
- 1 tbsp of Olive oil
- The juice of 1 lemon
- Place the pepper on a baking tray in a warm oven at 170c for about 30 minutes, until the peppers are roasted and have darkened skin.
- After about 20 minutes add the tomatoes to the tray and continue cooking until the tomato skins are beginning to split and the peppers roasted.
- Meanwhile, make the dressing with the oil, lemon juice, chopped basil and salt and pepper.
- Once the peppers are roasted, cool a little.
- Peel the skin off the pepper, remove the seeds and chop up. Put in a large bowl.
- Add the tomatoes to the bowl. Mix in the dressing and gently toss it all together.
- Serve with some homemade croutons or fresh bread.
Kath’s Ham and Broccoli Bake
- Serves 2
- 1 head of broccoli*
- 60g diced cooked ham or bacon
- 60g butter or margarine
- 60g plain flour
- 568ml milk- heated
- ½ tsp mustard
- 60g grated cheese plus bit of extra for on top
- 1 slice of bread made into breadcrumbs
- *Broccoli is a great source of calcium, vitamins B &C, iron, vinc, folate and potassium.
- Cut the broccoli into florets leaving a bit of stalk.
- Cook until just tender (10 minutes), don’t overcook it!
- Drain well.
- Place in an ovenproof dish and add the diced ham or bacon.
- Make a cheese sauce by melting butter in a pan. Add the flour and cook for a minute until it resembles a sandy texture.
- Gradually add the hot milk and stir until smooth, add the mustard and salt and pepper.
- Let it simmer for a minute, take off the heat and add the cheese.
- Pour over the broccoli.
- Top with a cheesy breadcrumb mix and bake for 25 minutes until brown and crunchy on top.
Karen’s Chocolate Cake
- 300g light Muscovado sugar
- 400ml whole milk
- 200g Callebaut (finest Belgian dark chocolate)
- 150g unsalted butter
- 4 large eggs
- 2 tsp concentrated vanilla extract
- Pinch of salt
- 50g cocoa powder
- 250g rice flour
- 2 tsp bicarbonate of soda
For the buttercream:
- 125g unsalted butter
- 250g icing sugar
- ½ tsp concentrated vanilla extract
- Gently heat in a saucepan 150g sugar, milk and chocolate. Stir continually until the chocolate, sugar and milk have combined. Leave to cool.
- Mix together remaining 150g sugar and 150g butter until the mixture is smooth and creamy. Slowly beat the eggs, add the vanilla extract, salt, and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold.
- Preheat oven to 200c or 180c for fan oven, or gas mark 6. Grease and line two 8” cake tins. Split the mixture between the two cake tins and bake for 25 minutes or until an inserted knife comes out clean.
- Remove from the oven and let cool for 10 minutes before removing from the tins and allow to cool fully.
- For the buttercream, soften not melt 125g butter, sift in the icing sugar and beat. Add the vanilla extract and mix together. Leave to cool.
- Spread the buttercream onto one cake and sandwich together with the other cake.
Thank you to our Catering team for sharing these recipes.