The final class for the LFHW class was conducted this week
The participants cooked up some dishes applying the knowledge they have learned in the preceding weeks. They made: Tuna Pasta Bake, Roasted Sweet Potato Soup with Bacon and Bubble and Squeak.
I have told them that it would be good if they can cook something that is typically English, that is easy to make and use of the principles learned in the classes. Although I know about the dishes and have come across them in supermarket magazines, women magazines, on- line recipes, recipe books, etc., etc., I have not taken the trouble to try out the recipes. So it is good that they are doing it.
We had a great time getting things ready for the cook-up. As we did not have left-overs, we had to make them and pretend that they are real left-overs.
Bubble and Squeak makes use of left-over potato or mash, and left-over vegetables from the Sunday Roast, or other left-overs. It is cheap and cheerful.
The Tuna Pasta Bake is cheap and cheerful too, and use store cupboard ingredients. This is what we learned in class about using ingredients that can be found in the store cupboard, that can keep, and easily available when one runs out of ingredients in the fridge.
Tuna Pasta Bake ready for the Hungry eaters. We work hard for our lunch.
The Roasted Sweet Potato Soup uses Sweet Potatoes which is full of flavour and anti-oxidant compared to the normal potatoes. The addition of Bacon gives it extra flavour and oomph. Sweet Potatoes can keep for about a week. So it is a good item to keep in the store cupboard.
Roasted Sweet Potato Soup served in a mug as we don’t have bowls.
On the whole the classes were a success. I am surprised that the participants actually practised what they learned in the class. Some said that they have cut their weekly shopping bills. All of them are more aware of the unnecessary wastage that had been going on in their households. They are now planning more than they used to; clearing up the larder, checking their fridge and cupboards before doing their weekly food shopping, and more aware of the sell by dates and use by dates. They are more creative in making new dishes from left-overs and avoiding throwing away food unnecessarily.
Most of all they enjoyed learning new recipes form a different culture.
One of them commented that Mondays will be quite boring now.
I am very proud of the participants and hope to have more interaction with the community where I live.