Once again we are grateful for the generosity of Abel & Cole who donated several boxes of produce containing great variety. Look at the colours!
In particular, there were lots of citrus fruits which came in handy for a fruit salad. We also had in stock several bottles of homemade lemon syrup given to us by Ruth in Stoke Newington. The lemon syrup formed the liquid base of the fruit salad.
Lots of apples and bananas!
Green veggies (savoy cabbage, broccoli, white cabbage and leeks) and mushrooms formed a braised vegetables dish. Braising is a technique which is half sauté (stir-fry) and half stewing. This technique is particularly useful for our dishes because braised dishes reheat well, and our dishes are normally served to beneficiaries the following day. The veggies were lightly sautéed first (with a little garlic, if desired) over medium high heat to achieve aroma and browning, then seasoning (salt, pepper and if desired, some form of alcohol like white wine or vermouth) and water (and stock, if using) are added and the heat turned to low for the veggies to stew gently for about half an hour. The stewing process gets the flavours going in both the veggies and the sauce!
Joyce doing a great job prepping carrots :)
I made the fruit salad - check out the kiwi fruits!! We were given some candied dates by Abel & Cole and I removed the stones, chopped them up and used them in the fruit salad (kind of in place of glacé cherries oh errrrr) to add sweetness. The juice of 2 limes were also added to the lemon syrup base to enhance tartness.
Joyce and Ivy made a fresh salad with the salad leaves which came in the boxes to which was added alfafa sprouts and sliced avocadoes.
Roasted root vegetables - a favourite dish!
Braised cabbage, broccoli, leeks and mushrooms.
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