Sam’s pickled beetroot

We tried Sam’s pickled beetroot at our volunteer’s annual get together and it was a hit! Calvin and Imogen, our young chefs, guided by Lisa, made us a delicious plate with this beetroot, goat cheese and mixed salad leaves from the garden. INGREDIENTS 6-8 raw beetroots 1/3 cup of vinegar 1/4 cup sugar 1/4 cupContinue reading “Sam’s pickled beetroot”

Chocolate mousse with aquafaba!

We tend not to use the liquid that preserves the chickpea in its can. Well, it makes an excellent white egg substitute! Ingredients 100ml aquafaba (liquid from one can) 100g dark chocolate 3 tbsp water option: add 1 tbsp sugar Electric whisk Method STEP1 – Refrigerate the aquafaba for 10 min. STEP2 – Whisk theContinue reading “Chocolate mousse with aquafaba!”

VIDEO: Nadège’s nettle and wild garlic soup!

Being able to grow or to forage your own food is so rewarding! This recipe aims to help you to be more confident using the plants you have around you. If you are unsure about any plants, refer to books or experts before you use them! Ingredients 150 nettle leaves 100g wild garlic 2 potatoesContinue reading “VIDEO: Nadège’s nettle and wild garlic soup!”

Vaso’s Greek pie with greens and feta (Spanokopita)

An all time favourite, use any greens you have grown or foraged! Tuesday cooking group at the Maxwell Centre Ingredients 1 pack filo pastry (12 sheets) 1 small bunch dandelion leaves 1 bunch spinach leaves 1 bunch beet greens 1 small bunch young nettles 1 large onion 2 cups chopped spring onions 1,5 cups mintContinue reading “Vaso’s Greek pie with greens and feta (Spanokopita)”

VIDEO: Did someone say banana bread?

This recipe is plant based with dark chocolate chips. Be wild and add anything else you like! You will need:2 ripe bananas150g plain flour60g caster sugar1tsp baking power1 tsp bicarbonate of soda40g vegetable oilChocolate chips (as much as you want!)3 tbsp milk (any kind) 180*C for 45 minutes STEP 1: Make sure you have everythingContinue reading “VIDEO: Did someone say banana bread?”