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.
A big Thanks to John who came in yesterday to teach us how to bake Bread! Some amazing results as you can see from the before and after shots.
As the weather has definitely turned chilly, today’s Basic Cooking Session was all about Soup! We made Carrot & Coriander, Leek & Potato, Mushroom, Lentil and Curried Parsnip & Apple as well as some delicious Soda bread. Everyone was pleased with what they made and went home with plenty of goodies!
Whilst the weather seemed to put most people off our Pizza and Pasta cooking session this afternoon, for those who attended it was a great couple of hours! Pasta with chicken, Creamy Courgette Pasta Bake and Tuna Pasta Bake were on the cards, as well as pizzas topped high with meats, vegetables and cheese (just a sprinkle of course).
Cakes with Vegetables in them! Vegetables, I hear you say! Everyone knows about Carrot Cake, but what about Chocolate Beetroot cake or Pumpkin Chocolate Chip Cake? Well that’s what was on offer at tonight’s Inter-generational Baking session. Everyone was pleasantly surprised; with the comment of the night being ‘I can’t believe the chocolate cake had beetroot in it’!
We also made some scones whilst waiting for the cakes to cook!