Spanakopita and Pineapple upside-down cake

Spring is here: flowers are blooming, sun is shining and frogs are croaking Spanakopita with side salad from the garden Pineapple upside-down cake Harvest of the day: parsley, lettuce leaves, mizuna, chives, wild garlic Spanakopita (Crispy Greek-style pie) – serves 4 Ingredients 200g bag spinach leaves 175g jar sundried tomato in oil 100g feta cheese,Continue reading “Spanakopita and Pineapple upside-down cake”

Chickpea smash wrap with homemade tzatziki and lemon drizzle-  Everyone’s kitchen from home

This week we can’t have the cooking group at the centre … BUT, we have prepared cooking bags with the main ingredients so the chefs can cook from home. Chickpea smash wrap with homemade tzatziki  Lemon drizzle Homemade Tzatziki  Ingredients ½ cucumber, halved and deseeded 170g pot Greek yogurt 1 small garlic clove, crushed handfulContinue reading “Chickpea smash wrap with homemade tzatziki and lemon drizzle-  Everyone’s kitchen from home”

Cauliflower, potato and pea curry with chapatis and rocky road – Everyone’s kitchen

Everyone’s kitchen presents … Farzana’s feast #2 Potato, cauliflower and pea curry (Aloo Gobi Matar Sabzi) Served with chapatis Rocky road Harvest of the day: coriander, salad leaves Potato, cauliflower and pea curry for (12) Ingredients ¼ cup vegetable oil 4 small onion chopped 1 teaspoon cumin seeds 1 tin chopped tomatoes 1 teaspoon redContinue reading “Cauliflower, potato and pea curry with chapatis and rocky road – Everyone’s kitchen”

Lentil Shepherd’s Pie and no bake dessert – Everyone’s kitchen

Menu of the day Lentil Shepherd’s Pie with Sweet Potato Mash No bake dessert in a jar Harvest of the day:  celery, oregano/thyme  Lentil Shepherd’s Pie with Sweet Potato Mash Ingredients (x6-8) Sweet Potato Mash 1.25kg (about 5) sweet potatoes 120ml unsweetned almond milk 1 heaped tbsp vegan butter 150g cheddar cheese  Salt and pepperContinue reading “Lentil Shepherd’s Pie and no bake dessert – Everyone’s kitchen”

“Galentine’s day” Menu – Everyone’s kitchen

With or without a Valentine, we all deserve a yummy meal with lovely people. So we tried this “red menu”, using beetroot and experimenting with new cooking techniques. Because today was an in-service day, we had the pleasure to meet new young cooks coming with their grandmother! Menu Red onion and beetroot Tart tatin servedContinue reading ““Galentine’s day” Menu – Everyone’s kitchen”

Vegetable Khichuri with mixed vegetables and jam donut –  Everyone’s kitchen

We had the chance to cook (and eat!) a delicious meal from Bangladesh: Khichuri. It is a mixture of rice, red lentil, spices and vegetables. What a delight! We also cooked with pench puren spices. Chefs were able to take some home and experiment! Menu Vegetable Khichuri served with mixed vegetables Jam donut Harvest of theContinue reading “Vegetable Khichuri with mixed vegetables and jam donut –  Everyone’s kitchen”

Vegetable curry with coconut rice and mug cake – Everyone’s kitchen

Menu Vegetable curry served with coconut rice Mug cake – raspberry and lemon Harvest: Coriander, Romasnesco broccoli, chard Coconut rice (serve 4) Ingredients 2 cups jasmine/basmati rice 1 (400 ml) can coconut milk 1 + ½ cups of water 1 teaspoon salt, or to taste 1 teaspoon granulated sugar, or to taste 1 tablespoon fresh cilantro,Continue reading “Vegetable curry with coconut rice and mug cake – Everyone’s kitchen”

Vegetarian haggis and lemonade scone – Everyone’s kitchen

Vegan haggis with tatties Lemonade and blueberry scone Harvest of the day: parsley, parsley and parsley Vegan haggis (serving 8)Ingredients 40 g plant-based butter or margarine 2 large onion, peeled and finely chopped 2 large carrot, peeled and grated 4 portobello/flat cap mushrooms, finely diced 2x 400 g tin black beluga lentils, drained (you couldContinue reading “Vegetarian haggis and lemonade scone – Everyone’s kitchen”

Fresh chickpea salad with mushrom turnover and King’s cake – Everyone’s kitchen

That’s it! 2022 is here and the cooking group is back. For this first session of the year we’ve made Mushroom turnover served with a fresh chickpea salad King’s cake (Frangipane) We didn’t have much to harvest for these repices : a bit or rocket and hand full of parsley Fresh chickpea salad Ingredients  1Continue reading “Fresh chickpea salad with mushrom turnover and King’s cake – Everyone’s kitchen”

Festive everyone’s kitchen

We had a great harvest for our last cooking group of the year: Brussel sprouts, Jerusalem artichoke, sweet potatoes, mint, rosemary, sage, parsley, celery Appetizer Pea, lemon & mint toast Beetroot & goat cheese toast Starter Chestnut & butternut squash soup Main Vegetarian wellington served with roasted Brussel sprouts, Jerusalem artichoke, sweet potatoes Dessert CheeseContinue reading “Festive everyone’s kitchen”