Wednesday Recipe: Croutons

The great thing about croutons is that they use up waste, If you still have some stale bread, maybe from the recipe I uploaded the other week (here), you can still use it. Goes great with a soup or salad, and it tastes much better than shop bought.

Stale bread (as much as you want to make into croutons)

4 tbsp of Butter

Flavouring (if you feel like it)

1) Cut the bread into small cubes, about 2cm across.

 

2) Heat a frying pan, on a hob, to a medium temperature. Add the butter, for frying, and wait for it to melt.

 

3) Add the bread, and anything you are using to flavour it (I like salt and pepper or crushed garlic) leave it to fry for about 3-4 mins until brown. Turn until they’re like that all over.

 

4) Take the pan off the heat and put the croutons on a plate covered with kitchen roll to drain. Give it a couple of minutes and they are good to go!   

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Summer begins! Socials, Head Cheffing and our brush with fame!

Hello FoodCyclers!

It seems like summer is finally here and what better way to kick it off than with a FoodCycle Social!

We are having a meeting for potential Head Chefs (more details on this in a minute…) at 7pm on Thursday 25th of April and then are following it up with our now monthly Social at 8pm! Come meet us at the St James Wine Vaults (we’ll be upstairs) from 7pm onwards for the pub quiz (which starts at 9pm so try and get there before 8.30pm so we can enter teams! Entry is £1 per person – no general knowledge required!).

Calling all potential Head Chefs!

We at Bath FoodCycle are committed to the training and development of our volunteers and one of the ways to grow and progress within our team is to express an interest in Head Chef training.

Our Head Chefs work alongside out Session Leader to help plan, organise and deliver a three course meal for our service users. You will learn how to plan a menu, how to manage a team of volunteers and how to manage the team’s time to ensure the food is ready on time. You may already have some or all of these skills or may be completely new to this type of role and we will provide all the support and training you need to surprise yourself! You will be paired with a mentor who will guide you through your training and through regular catch ups we will ensure that any additional training needs are recognised. Whether you want to build your leadership skills and boost your CV or just help deliver an essential service to people who really benefit from it; we want to hear from you!

We are asking those who are interested to either email us at bathfoodcycle@gmail.com or to come along to the pre-social meeting at 7pm at the St James Wine Vaults on Thursday the 25th of April.

Bath FoodCycle on the news!

I want to say a big thank you and well done to everyone who was involved with our latest brush with fame! We were featured on ITV regional news! See the video on the link here:

http://www.itv.com/news/west/update/2013-03-27/charity-turns-sell-by-date-food-into-three-course-meals/

A huge well done goes to our PR Hub Leader, Lucy, for setting it all up and also to all of our brave stars who featured in the video. This kind of publicity is incredible for a small hub such as Bath FoodCycle so please watch, share and spread the word!

The next few session’s rotas are up on the website so put your name down and I hope to see you at a cook soon! Coming in the next newsletter… details of our new Community Participation training program – watch this space!

Hoping you are all having a lovely weekend,

Alice & the Bath FoodCycle Team!

Friday Recipe: Bread

During our cook last Wednesday made a great leek and potato soup. That recipe, or our mushroom soup one, would be great teamed up with this homemade bread. Here is a recipe that I really like for easy white.

 

500g Strong White Flour

2 sachets (12g) Fast Action Yeast

40g Butter

300ml Warm Water

2tsp Salt

 

  1. Put the flour into a mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other, or the salt will kill the yeast. mix all the ingredients together.

  1. Add half of the water and mix. Continue to add water a little at a time, mixing well, until you’ve picked up all of the flour from the sides of the bowl. You may need to add a little more water – you want a dough that is well combined and soft, but not sticky or soggy. Use the mixture to clean the inside of the bowl, keep going until the mixture forms a rough dough.

  1. Lightly grease a clean cooking surface with your oil. Turn out your dough onto the greased work surface. Roll it about a bit until it’s covered with a thin film of oil.

  1. Need the dough for about 5 minutes, until it’s soft and stretchy. The best way to do this is to push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by about 90 degrees and keep doing it. Work quickly so that the mixture doesn’t stick to your hands – if it does you can add a little flour to your hands.

  1. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel set aside to rise, the dough should double in size in about an hour. Make sure the dough is not put in a hot place. the texture should be bouncy and it should look shiney.

  1. Take the dough out of the bowl to shape it. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to ‘knock’ out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. You should do this a few times. Gently turn and smooth the dough into a round loaf shape.

  1. Place the loaf onto the baking tray which has been covered with baking paper, cover with a tea towel and leave to rise until it’s doubled in size again. This will also take about an hour.

  1. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.

  1. Score the top of your dough in a cross shape if you like, you get the best effect using a really sharp knife or, ideally, a razor. sprinkle the top with a little flour.

  1. Put the loaf (on its baking tray) into the middle of the oven. Pour a small cup of cold water into an empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.

  1. Bake for about 30 minutes.

  1. The loaf is cooked when it’s risen and golden. To check if it’s done, take it out of the oven and tap it gently underneath – it should sound hollow.

  1. Enjoy your homemade bread!