The women have just finished their ten week course! Click here to download the mouthwatering recipe book with dishes from Poland, Italy, Malaysia and India to name a few….
We’re running Flatbread Making Workshops in the Boilerhouse with our fantastic Cultural Cookery facilitator, Fatima Uygun, over the next few Saturdays.
Saturday 24 October: European flatbreads
Torta sul Testo (Umbrian griddle baked flat bread); Irish Soda Farls; Gozleme (traditional Turkish pastry stuffed with Italian feta piadinas)
Saturday 31 October: Asian flatbreads
Indian chapatis; Malaysian Roti Canai; Mana’eesh (flatbread covered with za’atar eaten in the Lebanon, Palestine and Syria)
Each workshop is £46 per person, and booking is essential. To book your place email email@example.com
Thanks to everyone who came along to our Mela on Your Doorstep event on Saturday. We had a great time, and we hope you did too! Lots of fun events took place, including some cookery workshops where you could learn how to make your own chapatis, soda farls, and piadina. Delicious!
For those of you who were unable to make it, you can take part in one of our flatbread making workshops in your very own kitchen by following these recipes. Which flatbread is your favourite?
If you are looking for cookery inspiration in Spring take a look at our new Cultural Cookery Recipe book.
The online booklet includes recipes from each week of the Cultural Cookery course. Whether it is olive and rosemary bread or apple crumble cake the booklet provides step by step guides to broadening your taste buds.
Our Cultural Cookery volunteers were featured in the Southside Extra last month!
For the past twelve weeks women from the local area have come together at The Hidden Garden’s boilerhouse to learn new cultural recipes and cooking techniques.
Nuala Naughton from the Southside Extra came along for a taster of Japanese cuisine and review our workshop.
You can find the full article in March 5th edition of the Southside Extra or online here
This is a great versatile recipe you can make with odds and ends you have lying around. Don’t fret if you’re missing the odd ingredient.
3 tbsp olive oil, plus extra to serve
1 onion, chopped
1 clove of garlic, crushed
2 carrots, cut into 1cm dice
1 potato, cut into 2cm dice
1 parsnip, cut into 1 cm dice
200g of tinned chopped tomatoes (optional)
2 sticks of celery, cut into 1cm dice
100g risotto rice or rissoni or tiny pasta shapes
Seasonal vegetables of your choice (1 small squash, finely grated, 3 large leaves of cavolo nero shredded, a small chunk of swede grated or finely chopped or ANY vegetable in your fridge)
1.5litres vegetable stock
100g cooked and drained borlotti or broad beans
Grated parmesan and a few basil leaves, to serve
1. Heat the oil in a heavy-based pan and add the onion and garlic. Soften over a medium heat for 5 minutes, without allowing them to colour, then add the carrots and soften. Repeat with the celery.
2. Add the rest of the seasonal vegetables in order of cooking time and allow to soften slightly – they don’t need to cook through at this point. Stir in the potato.
3. Add the stock, the borlotti bean and rice. Bring to the boil, then turn down the heat and simmer for about 15 minutes until the potato and rice are cooked. Season to taste.
4. Serve with a drizzle of olive oil, a grating of parmesan and some torn basil leaves. (If you make this ahead of time, you’ll find the rice swells to absorb much of the liquid, so it’s best to make it without the rice, then add it when you reheat it. Alternatively, you can loosen it with more stock.)
Have your own Hidden Gardens AGM by making your own shortbread!
* 125g/4oz butter
* 55g/2oz caster sugar
* 180g/6oz plain flour
1 Heat the oven to 190C/375F/Gas 5.
2 Beat the butter and the sugar together until smooth.
3 Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4 Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
5 Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.