Four WI volunteers bravely demonstrated four quick and easy recipes. Thanks to Sally for compering the cookery session.
START THE DAY THE HEALTHY WAY Jan Benefield’s OVERNIGHT OATS
These are the basics: Porridge oats – organic/ Scots/ jumbo/ whichever you like but not finely milled Yogurt – greek/ plain/ organic/ whichever you like. Milk – Jan uses oat milk but it can be any kind. Fruit – berries, grated apple, sultanas -more or less anything you fancy that will fit into the jam jar chopped nuts of any kind. Fill the jar halfway up with the porridge oats, pour in some milk and top with yoghurt leaving enough room for whatever fruit you use. Stir to mix it all up, pop the top on and leave overnight in the fridge.
Editor’s note: Jan makes her oat pot very healthy but if you have a sweet tooth and are not counting calories, a little bird tells me you can use evaporated milk or add some honey to make it extra delicious.
Feedback from attendees: The great thing about Jan’s dish is that you can adapt it in so many ways to suit your taste buds -all you need is an empty jam jar (and lid) imagination.. and a fridge. You make it up one day and eat it the next morning, just a spoon and no washing up!
PENNY SEED’S AVOCADO AND LIME STARTER (WITH FLATBREAD)
You will need: 1 avocado, diced, 1/2 red onion, finely diced, 1/2 teaspoon chilli flakes, 1 tbsp chopped fresh coriander, 1 tbsp lime juice, 1/2 tbsp olive oil.
Put all ingredients in a bowl and mash them to a paste, add salt and pepper to taste and drizzle over the olive oil. Serve with flatbread / tortillas / crudités. A great aid for unexpected/very hungry guests.
ALEX MITTON’S GUT–FRIENDLY CHICKEN TRAYBAKE WITH SMOKED PAPRIKA AND LEMON
You will need: 8 chicken thighs – bone in or out, any or all of the following vegetables as available – Potatoes, carrots, aubergine, celery, peppers, radishes, tomatoes, courgettes, green beans, mushrooms, all cut to similar size for even cooking, 2 tbsps garlic oil, 2 tbsps lemon juice, 2 tbsps fresh or or 1 tbs dried thyme ,1 tbsp smoked paprika and S&P.
Preheat the oven to 190 and heat the tray. Pat chicken dry and place in tray. Place chosen veg around the chicken. Drizzle over garlic oil and lemon juice. Sprinkle over the thyme and paprika evenly and add S&P to taste. Roast 45-60 minutes.
And for an easy, quick dessert..
GILL FAULDING’S GINGER CHEESECAKE
You will need:
For the base, 6oz ginger biscuits crushed, 1.5 oz butter, 1 tbsp golden syrup.
For the filling: 2x tub of mascapone cheese., or one pot plus the equivalent volume in greek yogurt or soft cheese or creme fraiche or a combination of any of them,1.5 oz caster sugar (or more to taste), sieved 2 or 3 stem ginger balls with a good glug of the ginger syrup, chopped 1 inch piece of fresh ginger and Splash of lime or lemon juice
What to do…. Gently melt the butter and syrup in a pan, add the crushed biscuits and mix, press into an 8 inch flan dish. Set aside. Put mascarpone, caster sugar, ginger and ginger syrup in a bowl and beat together, taste and adjust ingredients to taste. Spread over base and chill in fridge for at least 30 minutes.
Decorate with chocolate, fruit, chopped nuts, flowers -whatever you fancy. Alternatively, rather than ginger flavour use digestive biscuits for the base and zest and juice of 2 lemons and or limes to make a fresh, zesty lemon/lime cheesecake.
Sally thanked all the chefs. Members were then invited to tuck in and had an enjoyable evening
chatting and eating.
Rusland with Bouth Women's Institute 