Food from our knitting workshops
After Saturday’s successful knitting workshop we had a few questions for recipes for our food. I do adapt things to suit the seasons and my taste a little, but a lot of what I make have their starting point in brilliant recipes I find online. I would love to share a few of them with you!
An excellent basic recipe for a tasty tart can be found here. It’s an onion and cheese recipe and I have adjusted this to have mushrooms, roasted tomatoes and basil or leeks as its main ingredient and they have all been very tasty! I make my own pastry and this basic recipe has proven brilliant. Make sure not to over work the pastry and to chill it sufficiently between each stage.
Another staple at our lunch table is the quinoa salad. Here is a great version for spring if you are trying to stay seasonal. I might also add some asparagus. As all the food we provide is vegetarian I leave the bacon out, but otherwise this is a great spring salad. For autumn I have tried this one, and it is super tasty! It reminds me in many ways of Waldorf Salad, only a much more healthy version!
For my green leaf salads I don’t usually use recipes, but I try and stick to Yottam Ottolenghi’s “3 ingredient” rule. A favourite combination is beetroot, orange and feta, another is roast butternut squash, sunflower seeds and celery. A staple for my green leaf salads is a good home made dressing and every year I forage for elderberries to make a delicious vinegar. This lovely liquid makes any salad sing and here is the recipe.
I also love Yottam’s tomato and pommegranat salad. Not only does it look amazing it tastes fantastic too! And like on of our workshop attendees pointed out, it’s like eating a rainbow!
I always make my own bread to go with lunch and the best recipe I have found is this one from the Fabulous Baker Brothers. Always make sure to put some good time and effort into the kneading, it will pay off in a lovely and elastic dough to work with. At least ten minutes at the first kneading stage! I sometimes add some wholemeal flour and seeds to my loaves to make them a bit healthier and more interesting, but that is up to you!
Now, there would be no workshop without a few sweet treats! I love my American style, chewy cookies and this recipe never fails. Again, it is very important to chill your dough before baking them. Sometimes I even make the dough the day before and leave it in the fridge overnight to chill.
For desert this amazing cake by Nigela Lawson has become a firm favourite. It never fails, is always lovely and moist and can be made both gluten and dairy free. This is incredibly handy when cooking for large groups where you can have multiple food allergies. I usually add some berries and cream of some combinations to the cake. I have used sloe gin, red wine and blackberries to make a boozy sauce and I have mixed fluffy whipped cream with blackberry jam to serve on the side. At the last workshop I made mini meringue kisses and added raspberries for freshness. Delicious and pretty!
To finish off with I will give you my own recipe for flapjacks. I like my flapjacks with a bit of texture and add seeds and nuts. I also like them quite dark to allow the beautiful caramel flavours of butter and sugar to develop. I’ve realised I have not taken a proper photo of my flapjacks yet! i will make more and rectify asap!
There are so many versions of flapjacks, but here is how I make mine. Enjoy!
300 g oats
35 g decicated coconut
35 g flaked almonds
15 g flaxseed
60 g dried cranberries or other dried fruit
180 g golden syrup
180 g soft brown sugar
Melt butter then mix in sugar and syrup until sugar is dissolved and everything combined.
Mix all dry ingredients in a bowl then pour melted ingredients over and combine. Spread evenly into a lined baking tin of approximately 20×30 cm.
Cool for 15 min. Turn over on a chopping board and cut into squares. Leave to cool completely.