Recipes from the Haelan Centre
Everyone here at the Haelan Centre enjoys food! Here is a selection of receipes from some of our staff members.
1 block cheese – grated
1.5 tablespoons butter/coconut oil
1.5 tablespoons flour
600ml warm milk
In a saucepan melt the butter/oil on low heat until liquid, sprinkle the flour into the pan and stir together until smooth. Add the milk a little at a time, stirring thoroughly between each addition and ensure no lumps before adding next splash. Once all milk has been incorporated into the pan, increase heat to medium and start adding small handfuls of cheese. Stir well in between each handful and wait until cheese has melted in before adding next handful. Once all cheese is added and melted in, let bubble gently for 2-3 minutes to ensure cooked. Taste!
Add salt/pepper at this point if you want to. Set aside – it can get cool – this is OK.
Any and all veg you want!
Chop up all veg to small evenly sized pieces but keep in separate piles
Hard veg goes in the pan first; carrots, celery, onion with whatever oil/butter/fat you want to use. Cook on medium to low heat for 5-7 minutes before adding in softer veg – peppers, courgette, aubergine, mushroom go in next. Stir around for another 4-6 minutes. Lastly goes in the leafier types – kale, chard etc. Another stir for a couple of minutes.
Sprinkle in some green herbs of your choice – basil, parsley, herb de provence, mixed herbs etc
Finely slice or crush the fresh garlic cloves and add to the mix – another two minutes stirring.
Pour enough passata into the veg to make a loose sauce – you want it to be a little bit more wet than what you would use for a regular pasta sauce as the extra liquid will soak into the lasagne sheets.
Bubble the sauce on low with a lid on for 10 minutes to let the flavours concentrate, then remove from heat.
Get your lasagne dish (deep sided oblong or square baking dish – pyrex or ceramic ideally but non stick will do in a pinch) and start layering.
Start with a ladle or two of the ragu sauce – spread across the base of the dish about 1cm thick. Add one sheet layer of lasagne and then another layer of ragu. Keep going until you are 1 inch from the top of the dish. After last layer of lasagne sheet get the cheese sauce and pour all over the top – making sure to cover the pasta completely. Hold the dish firmly and gently tap on the counter a few times to jolt out any air bubbles. Let sit for a few mins to settle and then add more of the cheese sauce if it has settled down too far – you want the cheese sauce to be 0.5cm below edge of dish. Tap again and sprinkle with a little more grated cheese.
Place in preheated oven (190C) for 35-45 minutes or until top is golden brown and bubbly. It is best to put a tray underneath in the oven to catch any overflow during cooking!
Gluten Free Cupcakes
125g Unsalted Butter
125g Caster Sugar
125g Gluten Free Plain Flour
2 Medium Eggs
Baking Powder (1 ½ tsp)
Vanilla Extract (2-3 drops)
Preheat oven to 190°C/Gas Mark 5.
Cream together the butter and sugar. In a separate bowl beat the eggs. Add a spoonful of flour and a splash of egg to the butter/sugar mix and stir well, repeat until all the flour & eggs are combined in. Add the baking powder and vanilla and mix until smooth.
Place 12 baking cases into a tin and spoon the mixture in until it comes halfway up each case. Bake in oven for 18-20 minutes until risen and lightly golden. Remove and allow to cool completely before adding any decoration you want.
These can be made into chocolate cakes by adding 2 tablespoons of cocoa powder in with the flour. If you want to make fruity cupcakes fold in chopped fresh fruit after the vanilla (strawberries work very well!)