2015 Year Highlights

FoodCycle Bath 2015 Year Highlights

As 2015 draws to a close we thought it would be a great idea to look back on what FoodCycle Bath has done this year through the power of photography. Thank goodness I had the foresight to upload the photos into albums so it’s easy to find them again!

Particular highlights include…
Our weekly meal presented as a silent film (11th Feb)
Volunteer Centre AGM (27th Feb)
Bath Spa Green Week Pop-Up (27th Feb)
Attack of the Daffodils (1st Apr)
Vote for FoodCycle (6th May)
FoodCycle Food Contest (20th May) – Eurovision style singing/miming!
Surplus Food Spa Day (24th June)
Seemingly the entire supply of spring onions from a small island nation (8th July)
Sam’s final week (9th Sept)
Great Bath Bake Sale 2015 (3rd Oct)
Back To The Future Day (21st Oct)
Bath Christmas Market 2015 (8th Dec)
Christmas Meal (16th Dec)

See the photo albums page for more (neatly organised) photographic wonders! https://www.facebook.com/bathfoodcycle/photos_stream?tab=photos_albums

Want to join the fun in 2016? New sessions are up on the rota at http://my.foodcycle.org.uk/

2015 FoodCycle Bath Photo Album Covers
A years worth of photo album covers!

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!


Wednesday Recipe: Risotto

2013-03-20 19.10.16OK, so I know that I said that I would do bread this week but… I MADE THE WORLDS BEST RISOTTO! Well maybe not the worlds best, but it was pretty good. Here’s the recipe.

(serves 4)

150g quartered button mushrooms

1 chopped onion

4 finely chopped cloves of garlic

350g arborio rice

2 pints vegetable stock

1 large glass of white wine (keep some for yourself though!)

A pinch of Italian herbs

cheese (if you feel like it)


1. Put a dash of oil  in a large saucepan on a medium heat. Add the garlic and onion and cook for 3 minutes, add the mushrooms and cook for a further 3 minutes.


2. Add the rice and cover with olive oil. Add the wine as well, mix in and stir until all the liquid has been absorbed. Season well.


3. Add the hot stock bit by bit, stirring in in the same way as you did with the wine. Continue doing this until the rice has got big and soft (you will probably have stock left over).


4. Serve with a big pinch of Italian herbs, season well and add cheese if you are going to. Put a nice big dollop of butter on top as the icing on the cake.


So there you have it, a really easy, tasty risotto. Next week I will do bread, promise.

FoodCycle Bake Sale

Thanks to all who helped out at the fundraiser and also those who BOUGHT DELICIOUS CAKE!

In the spirit of FoodCycle we used as many donated ingredients as possible and ended up with some exciting flavours. In total we raised £70 – not bad for our first fundraiser! If you’d like to help out at future events or donate to the cause please email us at bathfoodcycle@gmail.com


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