Course Title
Super Fast Suppers
Tutor Name
Rashmita Shah
Recipes/ Materials List
Thank you for enrolling for on Supper fast suppers from 10am to 4.00pm.
The aim of this experience is to gain knowledge and confidence in preparing Supper Fast
Suppers using the recipe mix given on the day, how it can be used to create other dishes
by using alternate ingredients and methods. They are perfect for when you're short on
time but still want a delicious home cooked dinner.
You learning journey will begin with an introduction to the experience, chat with fellow
guests and demonstration of a quick supper. You will be given a short Health and Safety
briefing. Rashmita will talk you through the recipe mixes and plan for the day.
Then it is all hands on preparation and tasting of ingredients through group work,
discussion and demonstration.
At 12.30pm time to stop for light lunch, which will consist of dishes that will be cooked to
teach you the skills required when preparing your suppers.
After lunch you put into practice the skills gained and begin to make your own signature
dishes using the recipe mixes provided.
I will be on hand throughout the day to advise and help as required.
At the end of your experience you will be rewarded when you load up your baskets with
the delicious food you have cooked.
You will need to bring with you:
• Recipes, ingredients and utensils as specified, please check and if you need to alter
anything on it contact me.
• Packed lunch if you wish (taster banquet will be provided to enhance your learning,
cooked by myself), mug (tea or coffee will be provided).
• 3-4 Tea towels, washing up liquid, dish cloth, apron.
• Pen, paper, money just in case you have forgotten something and need to go and
purchase the item.
• Suitable containers to transport home safely the prepared dishes (some may be hot
and may have a lot of liquid).
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
All recipe mixes are for 2 to 4 servings depending on the position size and can be altered
for all dietary requirements.
Should you have difficulty in obtaining any of the key ingredients, please provide me with
24 hours notice and I will be happy to obtain and provide these for you at cost.
I look forward to meeting you all.
Rashmita Shah
Any queries, reach me on e-mail: [email protected]
Learners are free to prepare any of the following recipes below. Please bear in mind
the session is 6 hours in length and is a combination of demonstration and practical**
Please note some basic equipment maybe available at the venue for us to use, but you
may wish to bring your own just in case.
How many recipes do I need to cook on Saturday?
The answer is 'as many as you believe you can in a 6hour period bearing in mind; the
session does involve demonstrations: some discussion and how quickly you work.
French bread sandwich
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Utensils:- large saucepan, knife, chopping board, can opener, baking tray, foil
Ingredients:
 1 pound lamb/beef mince
 1/4 cup chopped onion
 1 tin condensed tomato soup, undiluted
 1 fresh garlic clove
 1/4 tsp salt
 1/4 tsp pepper
 8 ounces grated cheese
 1 loaf unsliced French bread
 1 tbsp butter, softened
Method:
1. In a large saucepan, cook mince and onion over medium heat until mince is no
longer pink. Drain and put back into the saucepan.
1. Add tomato soup, garlic, salt and pepper to the cooked mince. Simmer mixture,
uncovered, for 5-10 minutes to thicken it.
2. Slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-inch
shell. Spread butter on top third of bread.
3. Place hollowed out bread loaf on an un-greased baking sheet and grill 4 inches from
the heat until lightly browned (30 seconds to a minute).
4. Spoon lamb/beef mixture into hollowed out bread shell; top with grated cheese.
5. Grill for 2 to 3 minutes or until cheese is melted. Replace bread top cut and serve.
You can also serve frozen potato wedges that can be baked while you prepare the
above.
N.B You can use the above and make French bread/ Wraps: - Pizza, Lasagne, wraps, crisps,
sandwiches (you can add
Vegetables, herbs and spices of your choice to this dish)
Easy Cheesy Chicken Casserole (can be done with added vegetables, herbs and
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Spices)
Utensils:- Frying pan, tongs, 2 pint casserole dish, chopping board, knife, bowl, cup,
saucepan, grater, foil
Ingredients:
 1 tbsp oil
 4 chicken breast fillets
 1 cup sliced mushrooms
 1 tin condensed cream of celery soup
 1 tin peas, drained
 2 cups cooked instant white rice
 1 tin condensed cream of mushroom soup
 1 cup grated mozzarella cheese
Method:
1. Preheat oven to 180 C or gas mark 4
2. Grease the frying pan and place on medium heat for 1 minute.
3. Add the chicken and cook for 15 minutes or until well browned and cooked through,
turning often.
4. Grease the casserole dish and place the chicken into the dish.
5. Top with the mushrooms.
6. Spoon the celery soup over the mushrooms. Top with the peas and rice.
7. Spoon the mushroom soup over the rice. Sprinkle with the cheese.
8. Bake for 20 minutes or until the mixture is hot and bubbling.
N.B can be done with added vegetables, herbs and Spices)
Cheesy Chicken Macaroni
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Utensils:- saucepan, frying pan, tongs, plate, bowl, whisk, grater, 2 pint casserole dish,
chopping board, knife, bowl, cup,
Ingredients:
 1½ cups pasta
 2 chicken fillets cut into 1-inch pieces
 ¼ cup finely chopped onion
 1 tub cream cheese with garlic and herb
 1 2/3 cups milk
 1 tbsp plain flour
 ¾ cup grated cheese
 2 cups fresh baby spinach
 1 cup cherry tomatoes, halved
Method:
1. Cook Pasta according to package directions, omitting any salt; drain.
2. Meanwhile, coat a large frying pan with oil; heat frying pan over medium heat. Add
chicken and onions; cook for 4 to 6 minutes or until chicken is no longer pink and
onions are tender, stirring frequently.
3. Remove frying pan from heat and stir in the creamed cheese until it melts.
4. In a medium bowl, whisk together milk and flour until smooth. Add to chicken
mixture; cook and stir over medium heat until thickened and bubbly.
5. Stir in cheddar cheese until melted.
6. Add cooked pasta and spinach; cook and stir for 1 to 2 minutes or until heated
through and spinach begins to wilt.
7. Stir in tomatoes and serve.
N.B you can adapt the recipe to make it into: -pasta bake, casserole, lasagne (with added
vegetables, herbs and spices of your choice)
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Lasagne
Utensils:- Large frying pan, wooden spoon, 2 pint Casserole dish, knife, chopping board,
grater
Ingredients:
 3 tbsp oil
 2 pounds ground mince
 2 tsp chilli powder
 2 tsp ground cumin
 1 small jar of pasta sauce
 1 tin beans, drained
 1 small tin sweet corn
 1 packet soft corn or flour tortillas/wrap
 2 1/2 cups shredded Cheddar cheese
 sliced olives for topping
 salt to taste
Method:
1. Preheat oven to 200C gas mark 6.
2. Preheat a large frying pan over medium heat. Add 2 tbsp of the oil to the frying pan.
3. Add mince and season with chilli powder and cumin. Brown the meat (about 5
minutes)
4. Add pasta sauce, beans and sweet corn. Heat the mixture through then season with
salt to taste.
5. Grease a casserole dish.
6. Cut the tortillas in quarters for easy layering.
7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.
8. Repeat for a second layer, ending with cheese.
9. Bake lasagne 12 to 15 minutes until cheese is slightly browned.
10. Remove from oven, top with sliced black olives and serve
QUICK IDEAS FOR SUPPER FAST SUPPERS.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Toasted Sandwiches – Quesadilla
Method:
1. Heat a large frying pan over medium heat.
2. Spread butter over one side of a tortilla, and place it butter - side down in the frying
pan.
3. Spoon a tablespoon of filling onto half of the tortilla.
4. Sprinkle grated cheese over the sauce, and top with a few slices of chose ingredient.
5. Fold the clean half of the tortilla over the filling, and cook until golden on each side
gently pressing and moving as it cooks.
6. Repeat with remaining tortillas and serve.
Shepherds Pie
Method:
1. Heat the oven to 180C/ gas 4.
2. Make the instant mash and season with salt and butter.
3. Put the mince mixture into a casserole dish, top with the mash and ruffle with a
fork.
4. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling
through at the edges.
5. Leave to stand for 5 mins before serving.
Vegetable Pie
Method:
1. Heat the oven to 180C/ gas 4.
2. Steam assorted vegetables until cooked through.
3. Make 1 pint instant gravy.
4. Fry 1 sliced onion until soft, add the cooked vegetables and gravy.
5. Put the mixture into a casserole dish, top with ready made short crust pastry.
6. Make 2 cuts in the middle of the pie.
7. Bake for 20-25 mins until the top is starting to colour and the mixture is bubbling
through at the edges.
8. Leave to stand for 5 mins before serving.
Sausage and Bean Bake
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Method:
1.
2.
3.
4.
Heat the oven to 180C/ gas 4.
Make the instant mash and season with salt and butter.
Fry the sausages and cut them into bite sixe pieces and set aside.
In the same frying pan fry 1 sliced onion until soft and add the baked beans and
sausages.
5. Put the mixture into a casserole dish, top with the mash and ruffle with a fork. Top
with grated cheese and bake for 20-25 mins until the top is starting to colour and
the mixture is bubbling through at the edges.
6. Leave to stand for 5 mins before serving.
Noodles
Method:
1. In a saucepan add water and add one portion of stir fry vegetable and put on
medium heat.
2. When it is boiling for 1-2 minutes, open the instant noodles packet and empty the
spice mix into the saucepan with a few drops of soya sauce.
3. Break the noodles in quarters and add to the saucepan, with a fork mix well and
cook for 1 minute until the noodles are just getting soft.
4. Garnish with coriander and serve.
Tabbouleh Salad
Method:
1. Chop assorted vegetables and cooked meats into small pieces.
2. Make the couscous as per packet instructions.
3. Add the vegetables and meat to the cooked couscous and season with salt, pepper,
lime, sugar, chilli, coriander and serve.
Omelette
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Method:
1. Break the eggs into a bowl.
2. Add 3 tbsp milk.
3. Season with salt and pepper and whisk.
4. Add assorted vegetables and mix well.
5. Place a frying pan on medium heat and add oil to coat it. Put the mixture into the
frying pan and with a fork stir. When you see it thickening turn the heat low and
cover the frying pan with foil.
6. Check it is cooked and there is no runny mixture and serve.
Spaghetti with Garlic and Olive Oil
Put a pot of water on to boil. Separately, sauté 10 garlic cloves sliced in olive oil. Cook the
pasta, drain and then toss with the garlic, grated Parmesan, a generous amount of freshly
ground black pepper and chopped parsley. Depending on how much cheese you use, you
may not need to add salt.
Sushi Bowl
Start with precooked rice. Add steamed shrimp, shelled edamame (beans) (frozen ones
will cook in the microwave in minutes) and slices of cucumber, avocado and scallion. Top
with a dash of soy sauce and rice vinegar; wasabi optional.
The Simplest Stir-Fry
You can use chopped onions, broccoli florets, sliced mushrooms, diced carrots or
practically any other vegetable you've seen in Chinese takeout. Stir-fry them in a
tablespoon of oil, adding harder produce such as broccoli and carrots a few minutes
before quick-cooking mushrooms. When a sharp knife can be easily inserted in the
vegetables, add a tablespoon each of chopped garlic and ginger, plus cubes of chicken,
shrimp or tofu, or thinly sliced beef or pork, seasoned with black pepper. When the
protein is almost cooked (5 to 7 minutes for meat, 2 to 3 minutes for seafood or tofu),
pour in a half-cup of water and a few spoonfuls of soy sauce. Once everything
is hot and bubbling, pour it over rice or noodles.
Veggie Chilli
Sauté an onion and some garlic in a saucepan; add a can each of black beans, red kidney
beans and diced tomatoes (if you can find one with green chillies, even better). Sprinkle
with chilli powder, paprika, salt and black pepper, and simmer for 15 to 20 minutes. Serve
with shredded cheese, sour cream and cornbread.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.