Home made chickpea flour Tofu - a big hit

30/130 This week we made Chickpea flour tofu with both groups.  Not only was it very easy it was very quick and tasty too. So tasty in fact that most of use who hated tofu before we started cooking, are now convinced to make their own in future.


On Monday we used dried shop bought egg noodles, but after trying making them for my own family yesterday, we spent this morning making Chinese egg noodles from scratch. Fun, easy and tasty!



They went really well with my new Bami recipe. In the past I used the Conimex kruiden mix from Holland, but now I have found the spices combination, we made it with the spices from the kitchen and it tasted even nicer. We had this Bami with the pickled courgettes we made in the summer, some fried bananas and a fried egg.

Very filling but perfect for a day like today

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What a disappointing onion harvest - Lets do something positive with it

With the leek moth very busy in our garden, it not only affected the garlic but also the onion harvest, There is no way that I can keep this onions for any length of time. It is for this reason that I decided to turn most of the onions into a delicious French Onion Soup we baked bread to top with mature cheddar cheese and put it under the grill and let it float ontop of the soup.  It turned out well and we all enjoyed the soup very much.



The rest of the onions, I prepared by taking off the outer layers and disposed of the occasional leek moth 'speck' and sliced  and froze them for use in the following weeks.











As the oven was on today, we also made bran and raisin loaves in jars.

It was a very jolly afternoon, lots of chatting and arranging to meet up for arts classes with Carmen and general socialising. So nice that the group is gelling so well.

What a lovely birthday party

Today I was treated with no end of flowers and cards before we made my birthday meal. As one friend needs a gluten free diet and another vegan, we managed to come up with a lovely meal with much of the food coming out of the garden.

We sat down and during the preparation of all the food we had a chat, laugh and time to share experiences together.

 It was a hive of activity. We started by making the special occasion salad, we only needed to pick the greens (lambs lettuce and chickweed) from the allotment to add later.

The kitchen smelled divine after we started the curry, again we could make most of beginnings of the curry and needed to pick up the Chard for the Chard and Mushroom Curry from the Guardian News Paper.

Chard, chickpea and mushroom curry (V) which we had with rice and a delicious salad and a sweet potato roti we added some cumin seed to the mix before cooking in a dry frying pan.

When we were in the alloment we pick a variety of different coloured chard, it was a joy to eat but also to look at as it was so colourful.

As we made a vegan gluten free carrot cake, we went to the allotment to pick hand fulls of carrots.

 

     

Broccoli Soup and beetroot and Chocolate cake

In readiness for my birthday we used the beetroot and turned them into gorgeous chocolate cake.

  

The broccoli soup was repeated from the Monday session as it was lovely we did add 2 cups of chickpeas and a handful of chickweed to this recipe.



 As an experiment I made some gorgonzola and sesame seed biscuits to go with the soup. All together a very successful morning.

     All the recipes ended up in the second cookery book!

For the biscuits we used oil instead of butter and they were divine.