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!
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