15/11/09 Imperial College cook session

It was only a flying visit for me this Sunday in order to take pictures for the blog as well as help with washing up towards the end of the session.

Since the autumn arrived, the types of seasonal produce donated/collected have been consistent: carvolo nero, kale, potatoes, leeks and chard (the red stemmed ones are particularly pretty). This week we had 2 bags of fresh flat leaf parsley too, and some "otherwise would have gone to waste" very ripe pomodorino tomatoes.

We were pleased to have been joined by two guest corporate volunteers at this cooking session, whose valuable help and extra pairs of hands enabled us to finish cooking by 6.15pm (instead of 7pm).

Dishes we made:

(1) A cooked potato and chopped chard dish highlighted with ripped up mozzarella cheese (donated) and jars of flavoursome organic "sugo ai funghi" (tomato sauce with Italian mushrooms, also donated). The finished produce was topped with more flavoursome gruyere cheese donated by Whole Foods.

(2) With 6 eggs, some of the cooked potatoes, gruyere cheese, sautéed chopped leeks and some seasoning, what was originally an odd assortment of ingredients because a tasty spanish omlette (just how versatile is this dish!).

(3) Not forgetting, of course, the ever popular well seasoned baked potato wedges :o) skins still on for extra fibre and vitamins!

(4) East meets West - shredded carvolo nero and curly kale stir fried in teriyaki sauce with ginger and garlic. Thanks Chef Shun!

01/11/09 Imperial College cooking session

This week we were given a lot of carvollo nero (in season!!), curly kale in both green and ****wait for it**** purple (very rare), broccoli, swiss chard (with lovely sweet, red stalks so prized by celebrity chefs), applies and a selection of goats cheese.





The swiss chard, broccoli and some of the carvollo nero and curly kale were made into a quick sauté vegetables dish with plenty of minced garlic and mushroom stock for extra flavour.






The rest of the veg was then added to mashed potatoes into which the goats cheese was also mashed in (lots of intense savoury flavours)!






Ivy and Joyce then made apple and oats cookies using the donated apples. The cookies were to feature at a Big Challenge event on Wednesday 4 November. We used donated flour, sugar, syrup and some oats from our larder box. Funky purple silicone baking sheets are author's own :)

And here we go again... FoodWorks 2.0

Here we go. One year ago, there was an idea. That idea has now grown up and had kids... a lot of kids.

On October the 30th and 31st, project leaders from LSE, SOAS, Imperial, Devon and St. Hildas got together for an intense 2 day training session consisting of:

Teambuilding training by the Centre of High Performance Development with Kieran and Matt,
Cooking with Imperial veteran team
Marketing with Amy Birchall
Fundraising with Tory
... and volunteering management, which we didn't have time for...



Special thanks to all those involved, the project leaders for coming... Amy, Kieran, Matt, Tory, Jessica, Verity, Louise, Hoxton Apprentice and St. Hildas for loaning us their space!

The event was a blast... a tiring blast. Unlike a year ago, when we were just like... here's the idea, make it happen, now we have a training weekend, volunteer manuals, solid connections with stakeholders and EXPERIENCE... we're using all that we've learn to start things much quicker, and hopefully overcoming the various challenges much more quickly....

Here's to the successful of FoodWorks in 2009-2010!