Wednesday, 16 February 2011


OK today has been a nice busy one in the cafe with lots of lovely people visiting, chilling, chatting and eating lots of nosh.
Much laughter from 'Les Cafe des Amis' as per normal - and lots of hustle and bustle in the kitchen as we make the food for lunch today and tomorrow (Thurs 17th Feb 2011)
Today we have mostly been making:
Thai style tofu n veg stew - tofu marinated in: balsamic vinegar, dijon mustard, curry powder, chinese 5 spice, thai green curry paste, ground coriander, ground cumin, turmeric, tomato puree
and coconut milk. The tofu was then drained and the liquid added to fried garlic and onions before being roasted lightly in the oven until crispy and golden. The veg are a medley of yummy organicness
from Riverfords including: carrots, butternut squash, peppers, courgettes... add to that the tofu. Tomorrow I will be adding either swiss chard or spinach leaves at the end of prepping and a sprinkle of fresh coriander leaves. Soup: roast carrots, spuds and squash with sage, rosemary, thyme, smoked paprika and apple cider all whizzed up until smooth n creamy (and very orange).
Also - we made a fresh choc cake with choc chips + cocoa powder and choc fudge icing.
All this in addition to several helpings of salads: mixed looseleaf lettuce + baby leaves (mizuna, rocket, baby chard n spinach), potato salad (with pink fir apple - a heavenly main crop spud perfect for salads stores for a long time without sprouting - plus chopped red onion and egg-free mayo), grated beetroot with a splash of balsamic vinegar n a pinch of pepper n salt, and chopped toms with cucumber + creamed basil + basil leaves...
T'would be nice to have a few more volunteers for the kitchen - to help make even more joyful nommy nosh...
We have gaps on:
Weds afternoon 2pm-6pm, Thurs 2pm - 6pm, Sat 2pm-5pm and Sun 2pm - 5pm...
(hint hint)
You can learn the dark art of making vegan cake, cookies, fudge icing, soups, stews, pasties and salads all made with (as much as possible) the freshest, tastiest, organicest food we can lay our sticky paws on.
Nice to get home though and have someone else cook din dins for you...
Kitchen Crew (Weds: Zig & Lou)