Well it’s been a bit quiet in the Kitchen over the past couple of weeks, so though it was time that I updated you on what’s going on in the Kitchen.
Our biggest news is that we were officially opened by HRH Princess Royal yesterday, Monday 6th March. Whilst enjoying a short tour around the facility as a whole, the Princess Royal chatted with young people who were cooking in the kitchen and watched the Smoothie Bikes in action.
On sadder news, we are coming to the end of 2 of our strands of funding this month. We say goodbye to Angela who has been working on the Climate Challenge Fund project over the past 10 months whilst the Eat Canny funding concludes after 3 years. This will have an impact on the number of sessions we offer during the week, reducing from 8 per week to only 4. Similarly as attendance at our drop in sessions is not as good as hoped, we may start to focus more on specific group work, only offering sessions to the public 2 or 3 times a month. That said, if funding improves then we will obviously look to offer more sessions.
This month, we will have 2 Family cooking sessions:
If you have any comments or suggestions, please don’t hesitate to contact me at firstname.lastname@example.org
Something a bit different at our Pizza session on Friday night. Cauliflower Base pizza – it went down a storm!
The Community Kitchen will be opening it’s doors to the public on Thursday 23rd February. This is a chance to have a look around the facility, chat to the staff and let us know what type of class you would like to see us provide in the future.
We hope to see you there
Do you like your weekly take-away pizza or Chinese meal? How about learning to make your own? The Community Kitchen will be holding 2 ‘Fakeaways’ classes over the next month.
3rd Feb 5pm – 7.30pm: Pizza Making session
3rd Mar 5pm – 7.30pm: Fakeaways – Chinese, Indian and other popular take-away meals.
Contact Penny on 01343 548300 or email email@example.com to book your place.
Main Courses today on our Basic Cooking Course!
On the menu was Chicken Mexican, Chicken & Noodles, Meatloaf, Meatballs & Spaghetti, Vegetable Lasagne, Vegetable Pizza and Macaroni Cheese. They all looked and tasted amazing.
Looking forward to desserts next week – yum yum!
A great start to our Basic Cooking Course on Saturday – Soup and Soda bread (sorry forgot to take pictures of the Bread!). On the menu was Butternut Squash Soup, Creamy Chicken and Mushroom Soup, Lentil Soup, Broccoli, Sweet Potato and Lemon Soup as well as the old favourite Curried Parsnip and Apple Soup. Looking forward to our Main Courses next week, with Meatballs and Spaghetti and Chicken Mexican some of the dishes we can expect.
As part of the ongoing Intergenerational work that EYDG is engaged in, we are considering reinstating the Craft Group. However, before taking this any further we would like to gauge interest in such a group. We would, therefore, welcome your input via our Survey.
Many Thanks in advance for taking the time to complete this short questionnaire.
Sorry, I’m a bit late in posting this, but wanted to share the wonderful creations that were made during our Edible Christmas Gifts session held on 15th December. There were some colourful pinwheel cookies, chocolate bark and some amazing truffles! So good, that I’ll share the recipe.
Ingredients – makes up to 36 truffles (depending on the size you make them 🙂 )
- 40 Oreos
- 1 cup (225g) cream cheese, softened (I used quark instead of cream cheese)
- 2 cups (350g) white chocolate, melted
- Using a food processor, pulse the Oreos into fine crumbs.
- Remove 1/4 cup of the crumbs and set aside.
- Mix the cream cheese into the remaining crumbs. The mixture will be sticky. Roll the mixture into 1 inch balls, and place them onto a baking tray lined with parchment paper. Freeze the balls for 30 minutes.
- Dip each ball in the melted chocolate, place back on the baking tray, and sprinkle with the reserved Oreo crumbs. Refrigerate for 1 hour, or until firm.
- Keep refrigerated for up to 5 days. (I’ve kept mine in the freezer and still have a couple left – my self control has been remarkable!)
We experimented with other types of biscuits and chocolate – some of our favourites were Gingernuts with White Chocolate, Chocolate Chip Cookies and Milk Chocolate and Strawberry Oreos with Dark Chocolate – but it’s up to you! If you do have a go, let us know what you think.
We know that its not Christmas yet but here at the Inkwell Community Kitchen, we are always planning our next set of cooking sessions. In the New Year, it’s back to basics whilst learning to get to grips with your slow cooker as well as giving the gift of food.
Contact us on firstname.lastname@example.org or 01343 548300 for more information or book your place.
It was all about Gingerbread last night – there were stars, trees, men and women! Great time had by all and I’m sure you’ll agree some great creations.