LOW SALT COOK BOOK

Spaghetti Bolognese Recipe - Low Salt Cook Book

As a parent, I’m always aware of what my children are eating, making sure they have a balanced diet and trying to avoid wasting too much of my weekly shop.

This isn’t easy, especially with so many fussy foodies around! I was still surprised, however, to hear the results of Samsung’s study that UK families lose over a fifth of their average food bill on wasted food, with choosy children being partly responsible.

Free Cookbooks Pdf That’s why I’m really excited to be part of this Samsung

initiative to launch their new Family Hub™ Refrigerator,

which encourages families to get in the kitchen and get

their sons and daughters cooking. Cooking with your

children is a brilliant way of encouraging them to try new

foods and getting them excited about what they’re eating.

I hope this Samsung Family Hub™ recipe book inspires

families to cook together more and helps children to

learn the joy of cooking their own meals from scratch

and making sure their plates are spotless by the end of

each meal!

Spaghetti Bolognese

MethodServes 4

2 tbsp olive oil

400g beef mince

1 onion, diced

2 garlic cloves, chopped

100g carrot, grated

2 x 400g tin chopped tomatoes

400ml stock (made from stock cube.

Ideally beef, but any will do)

400g dried spaghetti

Salt and pepper

1 Heat a large saucepan over a medium heat.

Add a tablespoon of olive oil and once hot, add

the beef mince and a pinch of salt and pepper.

Cook the mince until well browned over a

medium-high heat. Low Salt Cook Book Once browned, transfer the

mince to a bowl and set aside.

2 Add another tablespoon of oil to the saucepan

you browned the mince in, and turn the heat

to medium. Add the onions and a pinch of salt

and fry gently for 5-6 minutes, until softened

and translucent.

3 FREE COOK BOOKS Add the garlic and cook for another 2 minutes.

4 Add the grated carrot, then pour the browned

mince and any juices in the bowl back into

the saucepan.

5 Free Cookbooks Download Add the chopped tomatoes to the pan and stir

well to mix.

6 Pour in the stock, bring to a simmer and then

reduce the temperature to simmer gently for

45 minutes, or until the sauce is thick and rich.

Taste and adjust the seasoning as necessary.

7 When ready to cook the spaghetti, heat a large

saucepan of water and add a pinch of salt.

Cook according to the packet instructions.

8 Once the spaghetti is cooked through, drain

and split out into your serving bowls.

9 Add the Bolognese sauce on top of the

spaghetti. Mix well and serve.

Ham and Cheese

Omelette - COOK BOOKS

MethodServes 1

3 free-range eggs

10g unsalted butter

30g cheddar, preferably Montgomery cheddar

1 thick slice ham, finely chopped

Salt and freshly ground black pepper

1 Gently beat the eggs together in a mixing

bowl and season with salt and pepper.

2 Heat the butter in a frying pan until bubbles.

3 Pour in the eggs and cook for a few seconds,

until the bottom of the egg mixture is

lightly set.

4 Push the set parts of the omelette into the

uncooked centre of the omelette. Cook again,

until the omelette has set further, then push

those set parts into the centre of the

omelette again. Repeat the process until

the eggs have just set but the omelette is

still soft in the centre.

5 Put the cheese and ham in the centre of 

the omelette and cook until the cheese

has melted.

6 Increase the heat to high and cook the

omelette for a further 30 seconds, or until

it browns on the bottom.

7 Fold the omelette in half, then remove the

pan and put onto a plate to serve.