Yay! We are now back cooking at the Imperial College Student Union's kitchen.
Again, we are humbled by the generosity of the traders at Islington organic market. Large quantities of the otherwise very expensive and classy carvollo nero (a chard like vegetable much prized by Italians and celebrity chefs like Jamie Oliver) were donated along with curly kale, spinach, broccoli, cherry tomatoes and other herbs.
Guess what? Yeah, potatoes!!! We love 'em. We made baked crispy wedges (with the skin still on for better fibre content) with generous seasoning of salt, pepper, dried herbs (oregano, basil etc) tossed with vegetable oil.
The vegetables were made into a pasta dish using dried pasta we already had in our stores and which were previously donated by generous shopkeepers. We used a well known brand of pasta made with good quality hard durum wheat which meant when the pasta is boiled and cooked, it retains its firmness (al dente) and bite which is important because we don't want them to become soft and soggy when the vegetables sauce is mixed in.
A quick tomato sauce was made using the donated cheery tomatoes by slicing them in halves, adding some roughly crushed garlic and roasting them quickly in the oven (at the bottom and beneath the racks where the trays containing potato wedges were being cooked). The roasted tomatoes were then sieved to make the sauce. To this, tomato puree, red pesto and red pepper puree were added (the latter 2 items were donated by my next door neighbour as she moved flat yesterday and had items to clear out from her kitchen - no good food wasted).
Finally, the sliced carvollo nero and assorted sliced greens were sautéed and the tomato sauce added. This was then mixed in with the cooked pasta, seasoned with salt and pepper and finished off with a sprinkling of granted cheese (also donated by my next door neighbour).
More good food, folks!!
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