Energy balls and ginger cordial – Everyone’s kitchen

We have chosen 2 recipes for our weekly session:

A punchy ginger cordial!

That gave us a great energy boost, perfect for the colder season.

Harvest box #10

Broccoli leaves avec just a nice colour and they are massive! they can be added to a soup or made into a skillet dinner.

Use your tasty cherry tomatoes for bake a savoury muffins: bacon, cheese and tomato muffins! Throw some chives in it for more taste and colour!

Sautéed with more vegetables, turned into crisps, made into pesto or even added to a Smoothies, kale can be used in many ways. This Kale Salad with Carrot Ginger Dressing is another option that sounds very interesting!!

With the nights getting darker and longer, candy bark is more than welcome! Although this recipe is with viola, you can use the edible flowers from your harvest box. Remember Nasturtium has a peppery taste and might be better used in a salad. Enjoy it with a lovely cup of Lemon balm (Melissa) tea

Chard, sweet potato and peanut stew: that sounds nice! Perfect way to use your chard or any other greens.

Pak Choi is a versatile vegetables: use it in a chicken soup, Asian noodle, with fish or by itself.

Sage tea has antioxidants and anti-inflammatory compounds.

Still a few weeks to go and our runner beans will be gone! Enjoy them while you can: garlicky runner beans

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them.

Everyone’s kitchen – Pancakes and hot chocolate

It was Snack O’Clock yesterday for Everyone’s kitchen!
We’ve made pancakes and hot chocolate 🥞🍫Our toppings were :apple and pear compote, chocolate sauce with edible flowers, raspberries, bananas… Well for some of us, we had more toppings than pancakes hehe
Thank you for a great time and for harvesting yummy fruits from the garden. 🤗

Green beans soup and apple pie – Everyone’s kitchen

Green beans soup and apple pie

Harvest of the day
For the soup: parsley, potatoes, runner beans, thyme, celery
For the pie: cooking apples

Green beans soup x4

2 tbsp olive oil
1 small chopped onion
1 celery stalk
2 cloves garlic chopped
2 medium potatoes diced
1 medium chopped carrot
2 cups diced tomatoes — (fresh or canned)
3 cups green beans — (fresh or frozen, thawed) cut into pieces
5 cups or vegetable stock (can use hot water)
1/2 tsp black pepper
1 tsp salt – or more depending on taste
1/4 tsp dry herbs

In a large saucepan, over medium heat saute onions and carrots in olive oil for 3 minutes.
Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and herbs.
Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that’s why I add them 15 minutes after all the other vegetables.).
Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes.

Apple pie
For the pie crust
120g whole wheat flour – 120 grams
60g all-purpose flour – 62.5 grams
60 ml olive oil or sunflower oil
80 ml water – at room temperature or add as required
½ teaspoon salt or as required

For apple pie filling
2 apples (medium-sized) – peeled, cored and sliced
¼ teaspoon ground cinnamon (cinnamon powder)
¼ teaspoon ground nutmeg or grated nutmeg (nutmeg powder)
2 tablespoons whole wheat flour
2 tablespoons demerara sugar (or brown sugar or raw sugar or white sugar)
1 to 2 teaspoons oil or butter – to top the filling

Making pie crust
Preheat your oven at 180 degrees C.
Mix all the dry ingredients together
Add the olive oil and with your fingertips combine the oil in the flour evenly to get a breadcrumb consistency. This step should be done properly and this results in giving a flaky texture to the crust. The whole mixture should look like breadcrumbs.
Add water in parts binding the whole mixture together. Don’t knead. Gather everything and form a dough.

Making apple pie filling
Peel, core and slice the apples.
Mix the ground cinnamon, ground nutmeg, demerara sugar and whole wheat flour into the apples.

Assembling pie
Divide the dough into two or four equal parts depending on the size of your pie pans.
Take one portion of the dough on a dusted work surface. Use a rolling pin to roll the dough out into an even layer that is about ¼ inch thick.
Place one of the rolled pie crust gently on the greased pan and press it towards the bottom and the sides.
Arrange the apple filling evenly on the bottom pie crust.
Top the apple slices with a few drops of olive oil or dots of vegan butter.
Cover the pan with another rolled pie crust and fold the edges of the top crust over and under the bottom edges. Flute the edges.
Cut through the top pie crust with a fork or knife from top so as to allow steam to pass while baking.
You can also cut strips from the rolled dough and create a lattice pie crust as shown in the video below.
Brush with milk.

Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 50 to 60 minutes or until the crust has become golden and crisp.
Serve the apple pie warm or when at room temperature.

Thank you Ula for the pictures and Well done to Ellis for being the youngest chef at Everyone’s kitchen!

Harvest box #9

  • We need to make the most of the last tomatoes of the season. Wash your mixed salad leaves and tomatoes, chopped the chives and enjoy your fresh salad.
  • With this cold weather, what’s best than a soup? Root vegetables soup with some herbs on top is all you need. Use the leeks, potatoes, other vegetables roots (carrot or beetroot)
  • Use your fennel fronds in salad or in infused oil! If you like the flavour, treat yourself with a tea as well.
  • If you want to use your courgette other than for a soup, bake a courgette cake!
  • Lavender can be used for so many things: pot pourri, infused oil, scented sachet… But you can also, use them in baking like for this lemon and lavender loaf cake.
  • Use your courgette and beans (finely chopped) to make an Egyptian courgette stew with dukkah.
  • The wild strawberry has been potted by one of our volunteers, Sue! Thank you! Here are some instructions on how to take care of it. By the same time next year, you’ll have plenty more plants!
  • Grapes from Dundee, eh! That’s cool !! You can also use the leaves to make Dolmas (Stuffed grape leaves)
  • Nasturtium, Calendula, Cornflower and Alyssum are your edible flowers of the week
  • Here are 45 pear recipe ideas you can chose from! Yes 45 recipes!

Quesadillas and courgette cake – Everyone’s kitchen

Menu of the day
Quesadilla with side salad
Courgette cake

Harvest of the day
For the Quesadilla: Chives, coriander, parsley, tomatoes
For the side salad: Tomatoes, lettuces, rocket
For the courgette loaf: courgettes

Quesadillas with side salad

Large flour tortillas
Grated cheese
Olive oil or butter
Filling we’ve chosen:

  • Avocado with soya sauce
  • Chopped pepper
  • Chopped coriander, parsley and chives
  • Cooked mushroom with sage
  • Green tomato chutney made by Sue!

Heat the tortillas until air pockets form:
Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
Add whatever additional ingredients you choose.

Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

Courgette cake

350 g courgette (about 2 medium)
2 lemons finely grated
100 g light brown soft sugar
80 g caster sugar
120 ml sunflower oil
60 ml unsweetened non-dairy milk
60 ml lemon juice
260 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.
Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.
Whisk until well combined.
Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.
Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.
Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Thank you for another great session!

Ula, photographer!

Egyptian courgette with dukkah sprinkle & Meringue – Everyone’s kitchen

It was great to share the meal with some of the volunteers, and in the sun! Makes the day even more special 🙂

Menu of the day
Egyptian courgette with dukkah sprinkle

Harvest of the day
Coriander, parsley
Runner beans
Edible flowers for the meringue

Egyptian courgettes with dukkah sprinkle

1 tbsp rapeseed oil
2 onions , halved and sliced
2 tsp ground coriander
2 tsp smoked paprika
400g can chopped tomatoes
2 tsp vegetable bouillon powder
2 large courgettes , sliced
400g can butter beans , drained or chickpea
180g cherry tomatoes
160g frozen peas or runner beans
15g coriander , chopped

For the dukkah
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp mixed seeds
25g flaked almonds

Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.

Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you’re cooking for two people, put half the seed mix in a jar and chill half the veg for another day.


120 grams (½ cup) aquafaba (chickpea water)
160 grams (¾ cup) sugar


Take the liquid of a can of chickpeas (aquafaba) and with a sieve strain it into a clean bowl.
With an electric whisk at full speed, whip up the aquafaba for 5 full minutes.
After the 5 minutes of whipping, add the sugar while still whipping at full speed, 2 tbsp at a time, every one minute, until you run out of sugar.
Once the sugar is all added in, whisk at full power for another 2 full minutes.
Preheat the oven to 90°C (190°F). Line a baking tray with parchment paper or a silicon baking mat.
Shape the meringues with a spoon or with a pastry piping bag.
Cook for 1h30.

Thank you Ula for the photos

Harvest box #8

It is almost the end of September but we still get amazing vegetables growing in the garden.

Courgettes come is all size and shape, it is sometimes hard to know what to do with them: spagetti, soup, cream? Here is another idea: Tomato and courgette gratin maybe with some parsley.

When you don’t know what to do with your parsley, try a persillade. It is a mixture with garlic, parsley and oil mixed all together. It can be use for marinating your food, stir fry and more. Tip: make it in batch and freeze it using a ice cube tray.

Black radish is so unusual and so it this recipe: black radish chips. Don’t forget to keep the leaves for a soup.

Tomatillos have an interesting taste, nothing like tomatoes. You can eat them raw, roasted, cooked, in a sauce ect. So many options!

Scented geranium is perfect to make potpourri or to dry and enjoy as a tea.

Chard is high in antioxidant and can be made into a soup. Herb, Chard and feta soup sounds interesting! Use your potatoes and parsley as well!

Crystal lemon cucumbers are so amazing! Here is how to enjoy them.

Add some chopped fennel to your butter for a flavoured fennel spread

Herbal tea for migraine, insect repellent, pot-pourri: Feverfew does it all.

Nachos on the grill with guacamole, roasted fruits with rhubarb cordial – Everyone’s kitchen

Even if we can now cook in the kitchen we couldn’t resist to have a BBQ in the garden.


Nachos with homemade guacamole and side salad

Roasted fruit skewers with rhubarb cordial 

Harvest of the day

  • Side salad: lettuce, tomatoes, rocket, chives flowers, edible flowers
  • Guacamole: tomatoes, coriander
  • Salsa for nachos: coriander, parsley
  • Cordial: rhubarb



  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • ½ cup diced onion
  • 3 tablespoons chopped fresh coriander
  • 2 tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (Optional)


In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

Tomato salsa sauce

Make a stew with plum tomato tins, coriander, courgette, onion garlic, kidney  beans and spices!

Grilled Fruit Kabobs

  • 1 cup Pineapple chunks cut into 1” pieces
  • 1 Banana cut 1″ pieces
  • 1 apple 1” pieces
  • 1 cup Strawberries stems removed
  • Coconut oil spray or a bit of sugar
  • 1 tablespoon Maple syrup for drizzling


  • Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers
  • To make the fruit kabobs, thread two pieces of each fruits. 
  • Drizzle with oil and maple syrup.
  • Grill on preheated grill for about 10 minutes, turning occasionally until the fruit softens and chars.
  • Enjoy immediately!

Rhubarb cordial


  • 300g golden caster sugar
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 450g rhubarb , chopped
  • 1 slice fresh root ginger , peeled


  • Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
  • Cook the mixture over a medium heat until the rhubarb is falling apart.
  • Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
  • Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Mini pizza and berry clafoutis – Everyone’s kitchen


Small pizza with side salad

Berry clafoutis

Harvest of the day

  • Pizza: Courgette, parsley, edibles flowers, coriander, thyme or oregano
  • For the side salad: tomato, chives, rocket, lettuce
  • Pesto: rocket
  • Cake: Currants

Pizza dough 

Ingredients: for 8 small pizzas

  • 450g white bread flour
  • 7g sachet yeast
  • 2 tbsp olive oil
  • 300ml warm water


  • Mix everything together and reserve for at least 10 minutes. 
  • Add anything you like on top! 
  • Recipe from Lisa, our Youth Worker!

Toppings: courgette, mozzarella, peppers, mushroom, olives, cheese, edible flowers, coriander, parsley

Base: tomato sauce with herbs rocket pesto

  • Tomato base: onion, garlic, herbs and tomato sauce
  • Rocket pesto base, recipe below Ingredients


  • 50g pine nuts
  • 100g rocket
  • 50g parmesan (or vegetarian alternative)
  • 150ml olive oil
  • 1 garlic clove


Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste. Will keep in the fridge for up to 5 days.

Berry clafoutis


  • 4 medium eggs
  • 160g plain flour
  • 160g unsalted butter, melted and cooled
  • 300ml whole milk
  • 120g caster sugar
  • 1 vanilla pod, split lengthways, or 1 tsp vanilla bean paste
  • 40g unsalted butter
  • 300g berries
  • 1 tbsp granulated sugar, for sprinkling


Preheat the oven to 200°C/fan 180°C.

Lightly beat the eggs in a mixing bowl with a whisk, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk, then the sugar. Finally, whisk in the vanilla seeds (scraped from the pods) or the vanilla paste.

Use the 40g butter to generously line the inside of a baking dish, approximately 25cm in diameter and 4cm deep. Put all the berries in the base of the greased dish, and pour over the batter.

Bake for 10 minutes, then lower the temperature to 180°C/fan 160°C. Bake for a further 10 minutes and check to see if the clafoutis is cooked by inserting a skewer in the centre and seeing if it comes out clean. If not, continue to bake and check at 5-minute intervals.

Remove from the oven and allow to cool for 10 minutes before serving. The clafoutis will sink very slightly as it cools; if you want to serve it before it sinks make sure you make people aware that it is very hot.

Sprinkle the top with granulated sugar before serving.

Thank you to all the Chefs!!