Just Food – Recipes
As part of our contributions to the “Just Food” workshop yesterday, many brought food they had made themselves or sourced locally. There were fresh eggs from one person’s chickens. There were apples stored in a cold larder since November. Handmade bread risen from local wheat. And then there were the goodies to go with the teas and coffees ! Here are a couple of the day’s recipes :-
1. Cheese Flapjacks
In a saucepan on a low heat, melt some butter, margarine or non-dairy bread spread.
Stir in paprika powder, mixed dried green herbs, pumpkin seeds, sunflower seeds. Organic if possible.
Turn off the heat and stir in a handful of grated dairy or vegan cheese.
Fold in as many porridge/porage oats as you can. If the mixture is too dry, add some sunflower oil or olive oil. Again, organic if possible, and from a co-operative or Fair Trade.
If you have a freshly-laid hen’s egg, break this into the mixture and fold in – this will help the jacks stick together but is not essential.
Drizzle some oil into a baking tray, and press the mix down into it.
For extra flavour, add some drops of soya sauce (Tamari) on top before baking.
Bake in an oven for 25 to 30 minutes at around 175 degrees C, or until the top is golden brown.
Score into pieces just after taking from the oven, but let the jacks cool in the tray.
2. Beetroot Couscous
Roast beetroot in their skins. Peel and marinade in a little apple cider vinegar in a steel bowl.
In a large pasta dish, pour boiling water over dry couscous, add one or two crumbled vegetable stock cubes and leave the couscous to expand.
Slice and fry onions with parsley, coriander, thyme and basil (or other mixes of herbs) in olive oil or sunflower oil until they are soft and translucent.
Just before taking them off the heat, stir in chopped chard or leaves of another green vegetable.
Mix the onions, greens and couscous together with the beetroot. Season as appropriate.
Cover and let the flavours improve overnight before serving.