What have we been up to?

Following the 'lockdown' our Group has been unable to meet but this has not stopped us keeping in touch and sharing ideas. A member of the Group suggested a 'Ready, Steady, Cook' type challenge which we have undertaken and is at present operating weekly.

Our Group Leader started off by selecting 5 ingredients. These basics could be supplemented with basic stores from the cupboard. The Group members then devise/find recipes, cook the meal on Monday and share the results (with photos and tasting notes if possible) with the rest on Tuesday. What imagination and creativity. It would seem that all of the Group members think wine is a basic, cupboard necessity!

Here is one of the recipes.

Easy Spaghetti for One
1 garlic clove
75 grams spaghetti
150 grams cherry tomatoes
30 grams cheese
50 grams frozen peas
4 tbs Creme fraiche
1 tsp capers, olive oil & chopped parsley, chilli powder

Boil spaghetti 9 mins. Put peas in basin and pour over boiling water
Use small frying pan with a little oil in it and add sliced garlic clove, stirring on low heat
for minute or two, add chilli powder, pinch, halved toms, drained peas, capers and fry
4/5 mins.
Let down mixture with a little pasta cooking water, drain pasta.
Toss all together well, top with grated cheese and
serve in pasta bowl drizzled with olive oil and chopped parsley.

Start to finish under 20 mins for tasty vegetarian supper.


Week 2 of the challenge gave us these ingredients:-
Small Potatoes, Onion, Mushrooms, Natural Yoghurt, Green Salad.

Mary D, (along with several others), added eggs as the 'extra' ingredient and used parsley, mint, dill, olive oil, lemon and pepper.

With this she made Mushroom, Potato and Red Onion Frittata served with Green Salad with Yoghurt Dressing.

To make 2 meals (as there are 2 of us) the following day she made

Marinated Mushrooms with Garlic & Smoked Paprika Mayonaise. This was served with Yoghurt dressing potato salad with capers, spring onions, mint and dill. Green Salad.

Frittata proved a popular choice with the Group members but there were other ingenious thoughts and I'm sure, equally delicious!

We look forward to week 3.