4 red peppers, seeded and chopped
1 large onion, chopped
5ml/1tsp olive oil
1 garlic clove, crushed
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, chicken stock
Finely grated rind & juice of 1 lime
Salt & Black pepper
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Stir in the garlic and then add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serv e with a few strips of lime rind.
Makes: 1 bowl of salsa
1 clove of garlic, very finely chopped
1 medium onion, very finely chopped
3 large tomatoes, very finely chopped
1 lime, juiced
1 tablespoon chopped fresh coriander
1/2 teaspoon of chilli powder
3 pinches of salt and pepper
1/2 teaspoon cumin
Prep: 15 mins | Extra time: 30 mins, marinating
Mix all together and enjoy
For best results, leave for 30 minutes to marinate.
2 ripe avocados
1/2 red onion, finely chopped
1 tomato, chopped or a spoonful or salsa
1 teaspoon of ground cumin
1/2 lime, juiced
2 garlic cloves, minced or through a garlic press
Salt to taste
Pref: 10 mins | Extra time: 1 hour, chilling
Cut the avocados in half and remove the stone. Using a knife, slice the avocado flesh lengthways and crossways to make little squares, scoop it from the skin into a bowl and then mash them using a fork or masher.
Add the remaining ingredients, mix it together and add salt to taste if required.
Chill for 1 hour before serving to allow flavours to marinate.
Tip: Push the stones into the mix to stop browning. Remove before serving.
a pinch of pepper and a pinch of salt
1 whole garlic, crushed
500g Greek strained yoghurt
60ml of olive oil
a little bunch of dill finely chopped
Prep: 15 mins
Peel cucumber, grade a place in a strainer. Squeeze out excess water from the cucumber and place in a mixing bowl.
Add pepper, salt, yoghurt and mix.
Slowly add 1 tablespoon of olive oil and stir. When the oil dissolves add another tablespoon and repeat until 3 tablespoons are added.
Add crushed garlic and stir. Add more garlic if required.
Add dill and mix.
Spoon into a serving bowl and place an olive or sprig of find in the middle for decoration or drizzle with some olive oil.
Leave to refrigerate.
450g whole baby beetroot
A bunch of coriander
2 tbsp plain low fat natural yoghurt
2 tbsp lemon juice
Pinch of salt and petter
Throw all ingredients into your processor and blend
3 EASY DIPS
450g of plain natural low fat yogurt
with one of the following:
2 cloves of garlic, finely crushed
3 tsp of mint sauce OR 1 tbsp of chopped mint
1 tsp of curry powder
1/2 cucumber, finely sliced
To provide secure cycle parking and general cycling related assistance to those visiting the town by bike.
Middlesbrough Cycle Centre is one of two town centre parking facilities in the Tees Valley. Located in the Bus Station in the centre of town it is a prime location for commuters and shoppers alike. Committed to promoting cycling in Middlesbrough, it provides free secure indoor cycle parking along with showers, changing facilities and an information centre. Shopmobility Scooter and Wheel Chair hire is also available, along with a free to use Bike Library service. Members can leave their cycles safe and secure while they go about their business. The Cycle Centre also delivers learn to ride sessions and accredited road safety training (National Standards and Bikeability). The information centre provides route and touring maps, cycle guides, and other information to enable riders to access routes to work and for leisure activities throughout the Tees Valley. Guided ride instructors are available to lead rides in and around Middlesbrough. These can be used for something as simple as planning a cycle route into work, to leading a group on a tour of the local area and routes. Cycle Maintenance courses are available through our Bike Academy training facility.
So why not join the ever growing band of cyclists who are members of Middlesbrough Cycle Cetnre? Membership is FREE! Simply pop into the centre with some form of identification, complete a membership form and access the facilities straight away.
Our horticulture courses vary by season throughout the year and cover the following subjects:
- Vegetable and fruit growing: Growing food from seed, planning and soil management.
- Orchard pruning and management: Fruit tree pruning, care and propagation.
- Horticultural machinery use: Risk assessment, maintenance and safe use of petrol powered mower, brush cutter and hedge trimmer.