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.
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.)
We were delighted to host Interfaith Glasgow‘s first in a series of Southside Interfaith meals last night, part of National Inter Faith Week celebrations. The Hidden Gardens Men’s Cultural Cookery group kindly volunteered their time to cater for the event, cooking a delicious vegetarian feast including: mint tea (harvested from the Gardens); pea and potato pakora served with coconut chutney; spinach and chickpea curry with raita and couscous with roast cherry tomatoes, and finally Moroccan rice pudding with fruit salad. The good food was accompanied by good conversation, and guests shared their thoughts of the evening on coloured leaves. These leaves will be collected after every meal and shared on a tree following the culmination of the meals later in 2015.
Last night the Hidden Gardens hosted the first in our series of interfaith community meals. The aim of these meals is to bring together people from different religious communities in the South East of Glasgow to share good food and good conversation in a relaxed and welcoming environment. Last night’s guests included members of the Muslim (Sunni and Shia), Baha’i, Christian, Buddhist, and Sikh traditions. Delicious food was prepared by the Hidden Gardens’ cooking group and presented in an ambient setting conducive to dialogue on the theme of faith and nature. One guest wrote: “It is a fantastic event, I enjoyed the discussion at my table. … [F]aith should bring people together rather than separate them”. Our thanks go to The South East Integration Network (for funding this community meals project), the Hidden Gardens, and all the attendees for making last night so special.
The goings on at The Hidden Gardens on Glasgow Southside