Here are some of the lovely ceramics that were painted by our carers group in Lowestoft at last week’s session. Ceramicist Alice Garland assisted the group in creating unique plate designs. The images and patterns were inspired by the artwork that was produced by the Lowestoft porcelain factory that operated between 1757 to 1802.
Here are some lovely photographs taken by Jemma Watts on our foraging trip this summer with expert forager Jon Tyler at Whitlingham Country Park in Trowse on the outskirts of Norwich.
We created a delicious lunch from our findings, edible leaves, flowers, mushrooms all from the Whitlingham park. Lime leaves, elderflowers, rose, mallow and champignons were just some of the delicious and nutritious edbile plants that we came accross.
This movie was made by the participants of the Lowestoft group with the help of fim maker Lewis Wickwar. A little documentary whilst making pickles with chef Sam Hanison.
Beautiful photographs by photographer Jemma Watts at a very productive Around the Table session with family carers at Hillside Community Centre, Stowmarket.
Edible flowers and foliage were used to decorate the delicious cupcakes that cook Lindsay Wright had bought in for the group to get creative with. Background materials and props were used as Jemma Watts instructed the group on how to do some food styling and set photography. Thank you Lindsay and Jemma.
Theses are so delicious!!
You will need:
45g Ginger finely chopped
4 tbsp chopped Chives
3 tbsp Oyster Sauce
2 tbsp Sesame oil
1/4 tsp bicarbonate of soda
1 tsp cornflour
Packet of Imperial Dragon
pancake wrappers / Gyoza wrappers
Shitake mushrooms x 10
(Hydrate for 15 mins,
keep water for stock)
Fresh oyster mushrooms x 10
5 Spring onions chopped
3 garlic cloves
Add salt to taste
1 tsp Sesame oil
2 tsp light Soy Sauce
1 tsp Chilli Oil
There are many different types of
folds you can do.
(Star, Pleat, Rosebud, Basic,
Envelope) For an online tutorial –
For folding instructions ‘6 ways to fold a
dumpling’ on You Tube. https://youtu.be/84-QPpmIleA
- keep pancake wrappers under cling film to prevent wrappers drying out.
Always keep dumplings & wrappers under clingfilm to prevent
wrappers drying out. Fry, soften garlic and ginger by frying gently
in mix of sunflower and sesame oil. Add finely chopped mushrooms. As
water is evaporating add a pinch of salt and chives. Now your filling is
ready to use. Add 2 tsp to your wrappers and fold according to tutorial
Fry, soften garlic and ginger by frying gently in mix of sunflower and
sesame oil.Add pork, bicarbonate of soda, cornflour, pinch of salt and
chives. Stir in oyster sauce. Now your filling is ready to use. Add 1-2 tsp to
your wrappers and fold according to tutorial mentioned above.
100g white bread flour
50g brown bread flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
teaspoon of either parsley, basil, oregano, coriander, thyme
150g grated vegetable of your choice or a combination
Some ideas – pepper, aubergine, carrot, tomato, courgette, parsnip, celeriac, olives
Nuts – pistachio, sesame
Set Oven to 200°C
Mix flour, baking powder, bicarbonate of soda, salt and 150g of the grated veg.
Add 80ml milk – this could be soya or almond.
Pour into a well in the middle of the mix, don’t handle too much as this will prevent dough rising. Mould into a loaf shape.
Bake for approximately 30 mins.
Quantity can be doubled or smaller rolls can be made.
1 tsp Cumin
1 tsp Coriander
2 tsp Sesame seeds
2 tsp Any dried seeds and nuts
Add chilli and play with your flavours, dried rose petals can be used or you could add mint or thyme.
Serve with bread and extra virgin olive oil.
See post above for food artist Leo Burtin’s vegetable soda bread, this goes so well with Dukkah!
Dukkah is served across the Middle East since the age of ancient Egypt. Translated from the Arabic, it means “to pound.”