Tuesday 5 November 2019

Pumpkin Soup, falafels, sweet chilli jam and beetroot wraps

Melendra brought the pumpkin flesh from Halloween which we turned into 5-spice pumpkin Soup
We felt the soup came out a little watery, but after adding a whole can of coconut milk, it became a deliciously creamy soup.

We then made falafels followed by sweet chilli jam  we used 3 chillies in this recipe and even after taking out the seeds, it still had a kick. So depending on hot you want it to be, adjust the chillies to taste.

We served some beetroot wraps (vegan and gluten free) the stuffing we changed a little and added freshly pick spinach, kidney beans, sweetcorn, some of last week's smoked' salmon and a pumpkin puree.  Personally I thought it was rather dry and would have been great with some cream cheese to stick it all together.

We went to the allotment for some fresh air and a few handfuls of spinach

The group liked it though, so that is the most important issue.

Ingredients  for the falafel: 
1  can chickpeas  
2 tablespoon minced garlic   
1 medium finely chopped onion   
2 tablespoons fresh finely chopped parsley
1 teaspoon coriander 
¾ teaspoon cumin 
½ teaspoon salt
Pepper (to taste)
2 tablespoons flour
Oil for frying
  1. Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) and  flour and combine in a blender. You want the result to be a thick paste.
  2. Form the mixture into small balls, about the size of a ping-pong ball. Slightly flatten.
  3. Fry in until golden brown (2 to 5 minutes).
  4. Serve falafel with couscous, in a wrap  and is delicious with a sweet chilli sauce.

A recipe for glue to put on labels:

Thick Glue

Pour 5 cups of water into a saucepan. Bring the water to a full boil.
Place 1/4 cup of all-purpose flour and 1 cup of cold water in a bowl. Stir the ingredients until smooth.
Pour the flour mixture into the boiling water. Reduce the heat and gently boil the solution for 2 to 3 minutes until it thickens.
Remove the glue from the stovetop. Allow the glue to cool before you use it. Store the glue in a covered jar or bowl for 2 to 3 days.

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