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Important: The questions I’ve included here from the Stroke Survivor perspective are just suggestions. I’ve put them in where I feel like it might be good to have a break in the conversation or where something from the surveys felt appropriate, but we might end up with very different questions. |
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It would be nice to have the prep and cook times appear on the video.
This would be good at the beginning and when they are mentioned in the body of the video.
It would also be good to have the prices appear on the video.
Not sure if we’d want to highlight the ingredients using a similar call out?
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Intro for all videos
Andrea: Hello! My name is Andrea. I’m a chef with # years experience teaching cooking to people of all different skill levels at Greenwich Pantry. I’m delighted to be working with the Stroke Association to bring you a series of cooking videos developed specifically for stroke survivors.
Stroke survivor: And my name is ___. I had a ?? stroke # years ago. I’m here to learn more about cooking and to ask Andrea the tough questions about cooking after a stroke.
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Stroke survivor: That’s right. Now, before we get started, a little housekeeping. All the recipes in this video series have been approved by a nutritionist. The Stroke Association has also consulted with stroke survivors at every stage of developing these videos. A list of ingredients, equipment and methods will be available on the website linked below the video. Shall we get started?
Andrea: Yeah, let’s go.
Beef stew (in a slow cooker or on the hob)
In this recipe, we’re going to make a beef stew. This is a great option for a cold day and is pretty easy to make a big batch for freezing and using later.
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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in a slow cooker, the cooking time will be between 4 to 8 hours. On the hob, it will be more like an hour.
The ingredients are listed below. You will also want a large saucepan with a lid or slow cooker, a frying pan, some measuring spoons and jug, a knife for chopping, a chopping board and a wooden spoon or some other utensil for stirring.
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Stroke survivor: We had a few questions from stroke suvivors during our planning stages about how to hold ingredients still while chopping. Can you recommend anything that might help?
Reply to comment…gadgets, buying prechopped (frozen to save money), etc.
You can chop these as rough or as fine as you like. It is up to you.
Stroke survivor: We had a number of comments from stroke survivors during the planning of this project asking about fatigue. They said that they can’t stand in the kitchen for long periods of time, what would you suggest?
Reply…taking a break in most recipes is fine, you just want to make sure you plan it so you aren’t taking a break when you’re in the middle of frying something, for example.
If you are going to take a break after chopping these, I would recommend putting the celery and onions into one bowl or container. And then the carrots in another. It will make things easier when you come to cook these.
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You can crumble some stock cubes, using low salt varieties, or use something like low sodium soy sauce to add that richness. I’ve heard of people using coffee granules or small amounts of cocoa powder. It can be fun to experiment. But I’ll go with some low salt stock cubes and also add some ground black pepper.
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Stroke survivor comment about using stock alternatives
Reply to comment
We’re going to now put the beef or mushrooms into our frying pan, browning it in batches. Once each batch is done, we add it straight to our slow cooker or pan.
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And that’s our beef stew. Let us know in the comments if you’ve tried it out yourself or if you have any questions. Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching. |
Lentil and vegetable soup
In this video, we’re going to make lentil and vegetable soup. This is a vegan friendly recipe and it’s a great one for freezing to eat later. We’ve also included some tips at the end for how to thicken this if you have any swallowing difficulties.
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The prep for this recipe will probably take between 10-15 minutes. It will then cook for around 30 minutes.
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And then pop them into the big pot as well. Add the tomato puree, coriander and thyme leaves, you can use dried thyme as well. If you want to add a vegetable stock cube or bouillon powder, feel free to do that now. If you’re worried about salt, there are low salt alternatives. Or you can use ???.
So that’s all the ingredients. Now we just add one and a half litres of boiling water and stir. Then we can cover and leave to simmer for about 30 minutes or until the vegetables and lentils are tender.
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And that’s our lentil and vegetable soup. Let us know in the comments if you’ve tried it out yourself or if you have any questions. Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching. |
Marinara sauce (in a slow cooker or on the hob)
In this video, we’re going to make a basic tomato sauce. You’ll be able to use this to make spaghetti bolognese, lasagna or a simple pasta or gnocchi bake. It’s one of those useful things to have in your freezer for when you don’t really feel like cooking.
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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in a slow cooker, the cooking time will be between 4 to 8 hours. On the hob, it will be more like an hour or two.
The ingredients are listed below. When we priced this up, it came to between £1.50 to almost £9, depending on what you have in the house. Things like oil and herbs.
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You can add some salt or a low salt alternative now, but you don’t have to. ???
Then it’s time to let it cook. On a slow cooker, you can go with a low heat for eight hours or a high heat for four. If you’re cooking it on the hob, I’d heat it up to simmering and then turn it down and cook for at least an hour. Just come in a stir occasionally.
Stroke survivor: We had a comment from a stroke survivor during the planning stages of this project. They said that their slow cooker, quote, “…restored my ability to cook as somebody who is very wobbly on their feet, unable to feel heat on my left side and uncoordinated/clumsy with my left hand. I can now dump and go. Just pointing out that a 'gadget' gave me back an ability (cooking) that I desperately missed.“
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Feel free to come back and taste occasionally as well, that will tell you if you need to add any black pepper or other seasoning.
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And that’s our basic tomato sauce. Let us know in the comments if you’ve tried it out yourself or if you have any questions. Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching. |
Jollof rice
In this recipe, we’re going to make jollof rice. This is a popular West African dish that has lots and lots of variations. I’m doing this as a vegan friendly recipe, although a lot of people make this with prawns, chicken, beef or other meat.
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The prep for this recipe will probably take between 15-20 minutes. It will then cook for just under an hour.
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Now we add the curry powder, thyme, tomato paste and vegetable bouillon cubes. If you’re worried about your salt intake, there are low salt alternatives to these or you can use ???.
And we cook that for another couple of minutes.
Can they take a break now? Let this cool and then come back to it?
Now we take our rice, that’s all rinsed, and add it to the pan. Stir it so that the rice is totally covered by the sauce.
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You’re going to let this cook for between 45 to 50 minutes. You’ll know when it’s ready when the rice is fluffy and tender. It shouldn’t be chewy.
If you did want to add some cooked chicken or prawns, you can do that when.
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And that’s our jollog rice. Let us know in the comments if you’ve tried it out yourself or if you have any questions. Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching. |
Roast potatoes (in an air fryer or standard oven)
In this video, we’re talking about making roast potatoes. We’re going to look at how to make them in the oven or in an air fryer.
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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in an air fryer, the cooking time will be around 20 minutes. In the oven, it will be closer to 45 minutes to an hour.
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