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Ruth, Geraldine and Brian started our Spanish experience with a quiz which certainly worked up an appetite for what was to follow! Ruth explained that garlic and olive oil (extra virgin, is best) feature prominently in Spanish food. Sea food, … Continue reading
Carolyn, Deborah and Peter presented us with Indian cuisine today. Peter loves to experiment and was inspired to look at Indian food because Deborah’s son had been to a wedding in Kerala. Peter explained that there are regional differences in curries. For example Northern Indian has milder flavours using almond and cardamom. In Southern India the food is much more spicy.
Carolyn made us a salad consisting of mango, red pepper, oranges, corriander, red onion, pomegranate seeds(Carolyn’s tip, buy ready prepared!!) and lime juice which was a lovely combination of flavours.
Margaret introduced a ‘Taste of Hungary’ by explaining that, after a Scout Troop visit from Hungary, one of the Scouts, Balazs came to work every summer on their farm. Margaret and Bill were invited to Hungary in return for their hospitality and so were introduced to Hungarian food.
Palinka, fermented from fruit, was drunk early in the morning so, of course, we had to try that! Margaret also told us about going early one morning to caves where a long table was dressed with cheese, wild boar pate and peppers. We then tasted these traditional foods followed by Chicken Stroganoff made by Cheryl and Goulash made by Pat.
Our taster session ended with Poppy Seed Cake.
Members of the Foodie Group enjoyed a wonderful Irish Tasting menu with some of us trying things we had not had before and thoroughly enjoying them. The student staff were excellent and the food delicious, at very moderate prices. We will return!
Today Denis introduced us to a range of delicious, wholesome, budget meals . Although supermarkets produce quick, cheap meals it is much healthier and often cheaper to produce your own and bulk freeze.
Denis gave us a variety of recipes covering cheaper cuts of meat, sauces, pasta, stir fry, and pulses. I particularly liked the open topped chicken pie. Cooked chopped chicken, can of condensed soup, leeks and pastry base.
On Thursday July 21st 2016 the Foodie Group met at Brenda’s house for a lunch to celebrate the 10th Anniversary of the M+L U3A. It was lovely to see so many of the group present, including our newest members.
To help us to get to know new members we split into groups of four, choosing people we didn’t know, to complete a ‘Liverpool’ quiz. There were cries of “more time” as we became very competitive.
A colourfull and substantial lunch followed, provided by all the members. Brenda was sincerely thanked for hosting the lunch and for providing the quiz.
Following our successful visit to Wales, this month’s meeting saw us sharing Welsh recipes.
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Bodnant Welsh Food Centre and Maenan Abbey -Thursday 26th May. Continuing our British theme, 19 group members and friends visited the Food Centre. This comprises a cafe, restaurant, cookery school, bakery, delicatessen, wine cellar, butchery and diary. The food on … Continue reading