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”

Quiche (vegetarian and vegan!) and chocolate chips cookies – Everyone’s kitchen

We experimented a few quiche recipes today: Caramelised onion with sundried tomatoes and cheddar quiche Dairy free quiche with sundried tomatoes and caramelised onions Vegan quiche with tofu, tomatoes, spinach and oregano For dessert we had cookies and ice cream! Harvest of the day: oregano Caramelised onion with sundried tomatoes and cheddar Ingredients 25g butterContinue reading “Quiche (vegetarian and vegan!) and chocolate chips cookies – Everyone’s kitchen”

Farzana’s Feast – Everyone’s kitchen

Today we had something different! Farzana showed us how to make an Indian dish: chefs, volunteers and staff enjoyed it so much ! Thanks again for showing us. Menu Chickpea and potato curry served with Jeera rice Baked apple with ice cream Harvest of the day For the curry : coriander, chard, bay leaves Farzana’sContinue reading “Farzana’s Feast – Everyone’s kitchen”

Minestrone soup & carrot cake cupcakes – Everyone’s kitchen

Menu of the day Winter minestrone  Carrot cake cupcake Harvest of the day For the soup: celery, chard, parsley, savoy cabbage, oregano, kale, broccoli leaves For the cupcakes: calendula, borage Winter minestrone soup (x5) Ingredients 2 tbsp olive oil 2 medium carrots , roughly chopped 1 large red onion , coarsely chopped 1 head ofContinue reading “Minestrone soup & carrot cake cupcakes – Everyone’s kitchen”

Harvest box #11 – Last box for of the season

This is the last harvest box of the season. It was great to be able to share vegetables grown by our volunteers with you. More to come in 2022! Radicchio, also called the Italian lettuce, can be roasted or used fresh in a salad. So many options to prepare it from “Smoked mackerel loaded leaves”Continue reading “Harvest box #11 – Last box for of the 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! Saut√©ed with more vegetables, turned intoContinue reading “Harvest box #10”

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 vegetablesContinue reading “Harvest box #9”

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. Menu  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:Continue reading “Nachos on the grill with guacamole, roasted fruits with rhubarb cordial – Everyone’s kitchen”

Olive and sundried tomato cake & Fry cemetery – Everyone’s kitchen

Menu Savoury olive and sundried tomato cake served with side salad Fly cemetery¬† Harvest of the day Side salad: broad beans, lettuce, rocket, tomatoes, edible flowers Olive and sundried tomato cake: thyme and oregano Vinaigrette: chives, parsley Fly cemetery: red and black currants Savoury olive cake with sundried tomatoes, and cheese Ingredients 180g all-purpose flourContinue reading “Olive and sundried tomato cake & Fry cemetery – Everyone’s kitchen”