We've been inundated with some fantastic recipes from the community sent during lock down that we would like to share with you!
This week's theme week focus's on Connecting Across Generations, and the Developmental Services team have offered some tasty recipes from their heritage.
Jutta's Potato Salad
The origins of this recipe started in Germany, where Amy's grandmother was born and is a great starter to our generation feast.
Small bunch of chopped chives
Dash of white wine vinegar
Dash of sunflower oil
Teaspoon of English mustard
Salt and Pepper (to taste)
Half a finely cut red onion
2/3 tablespoons of crème Fraiche
1 / 2 tablespoons of Mayonnaise
Mix to taste
The sauce can be made up in quantities depending on the quantity of the potatoes.
Potatoes – peeled, cooked and finely sliced.
Once the potatoes have cooled down mix altogether.
Huw’s mother-in-law’s vegetarian Mauritian Daube
Huw’s mother-in-law comes from Mauritius and we're delighted to share her vegetarian Mauritian daube recipe – a fantastic, healthy main course to follow Jutta’s potato salad.
2 tbsp. rapeseed oil
2 small shallots, thinly sliced
1 garlic clove, finely chopped
2 tbsp. freshly chopped coriander stalks
1 green chilli, finely chopped
1 tsp salt
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes, use only half of the tomatoes but all of the juice
2 medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes
1 x 400g tin kidney beans, rinsed and drained
Freshly chopped coriander, to garnish
Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften. Add the garlic, coriander, chilli, salt and thyme and cook for a further 2 minutes.
Add the tomatoes and cook for 5 minutes, stirring occasionally, then add the tomato juice and 200ml of water along with the potatoes and kidney beans. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Sprinkle over the coriander and serve hot.
For dessert, Arts Development Officer Stewart is offering up his cranachan recipe – a Scottish pudding involving oats, raspberries, cream and, if you’re allowed it, whisky.
2 tbsp porridge oats
200-300g punnet of raspberries
250g double cream
A pinch of sugar
2 tbsp honey
A dash of whisky
First toast the oats in a frying pan or under the grill – being careful not to burn them.
Once the oats are browned, leave them to cool.
Then stir the toasted oats in with the raspberries, double cream , honey, sugar and whisky.
Serve chilled in glasses or small bowls.