OUR CLUBS



OUR CLUBS

SUPPER CLUB

Next one Monday ? 2020
This club meet usually the first Monday in the month at a pub or restaurant and an email is sent out with details.  We do like members to put forward suggestions and we have been to a variety of places.  It is a good time to chat  to different members and get to know each other.  We usually have between 8 and 14 attend but more are always welcome. Details of the venue will be given out.
However due to the Coronavirus lock down this club is suspended until further notice.

KNIT AND NATTER

Next one Monday ? 2020 Paula’s house at 7.30pm
We meet at a member’s house usually the second Monday in the month.  We usually knit items for charity but anyone is welcome to bring their own project like needlework, etc.  We always have a fun evening with plenty of chat and support for each other and a variety of topics are discussed.

Due to the Coronavirus physical meetings are suspended but we hope each month to hold a Zoom Meeting on the first Wednesday in the month instead where you can join in with an informal chat whilst you knit.

WALKING GROUP

It is hoped to have some walking groups during the Coronavirus lockdown as the Government are easing restrictions.  Information by email to members or in next Newsletter.

SCRABBLE CLUB

This group has not really got off the ground so there will be ad hoc play as and when a member is willing to host.

CRAFT CLUB -
The Committee agreed to start up ad hoc craft craft sessions to make birthday cards for members to be given out in the month of the relevant birthdays.  The first session took place a week ago.
                                             

  


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Fuss – free Summer Entertaining Ideas
Parmesan Shortbreads
Makes: approx. 26 shortbreads
·       Ingredients:
     150 grams plain flour,
     75 grams grated parmesan, 
     100 grams soft unsalted butter, 
     1 large egg yolk

METHOD
1          1.     Mix all the ingredients together – using bowl and spoon, electric mixer or food processor           as wished – until a golden dough begins to form a clump.
2          2 .     Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
  1. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 11⁄4 inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
  2. Preheat the oven to 180°C/gas mark 4/350oF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm / 1⁄2 inch thick.
  3. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
  4. Remove from the oven, then leave to cool, before eating.
Pea and mint hummus Ingredients:
  • Bunch of fresh mint
  • 400g tin of chickpeas
  • 200g frozen peas defrosted
  • 2 tbsp tahini
  • 50ml Greek yoghurt
  • 2 tbsp olive oil
In a food processor, whizz the mint with the chickpeas, peas, tahini, yoghurt and 2 tbsp oil. Season to taste and set aside.
Pea, Mint and Feta Mini Frittata (Serves 4)
•4 eggs
•70g coconut milk
•70g grated Parmesan or pecorino •Small clove of garlic, crushed •Salt and pepper
•60g frozen peas
•60g crumbled feta
•1tbsp chopped fresh mint
  • Preheat the oven to 180 degrees centigrade
  • Add eggs, coconut milk, garlic to a small bowl, whisk together, using the stainless whisk.
  • Add the grated parmesan to the egg mixture
  • Place the peas, mint and feta in the base of 8 muffin holes.
  • Add the batter on top. Bake for 17 mins.

Mango & Chilli-Pepper Salsa
1 large mango
1⁄2 small red onion
1⁄2 red pepper, deseeded
1⁄2 orange or yellow pepper, deseeded
5 radishes, trimmed
1 fresh green chilli
1 tablespoon lime juice
4-6 soft flour tortillas
Cut up mango flesh, onion, and peppers into small pieces. Cut radishes into quarters, then dice finely. Cut chilli in half lengthways, remove seeds and chop finely. Put all fruit and veg into a serving bowl and add lime juice.

California Wraps
1 red or green lettuce leaf 1 slice turkey breast
1 slice ham 1 thin slice tomato
1 thin slice avocado
1 teaspoon lime juice
1 leaf watercress or rocket 2 teaspoons mayonnaise 1 teaspoon rapeseed oil
Fan the lettuce leaf on a plate. Top with the turkey, ham and tomato. In a small bowl, combine the avocado and lime juice, then place on the tomato. Top with the watercress of rocket. Mix the mayonnaise and oil together and spoon on to the watercress or rocket leaf. Roll up and secure with a cocktail stick.
Jo Banks: 07909 774893         www.AlivewithFlavour.com












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