Opening Hours (as from April 2008)

Monday

       Open for drinks & snacks

Tuesday

9.30

to

2.00

meals available

Wednesday

9.30

to

2.00

meals available

Thursday

9.30

to

1.00

Friday

       Open for drinks & snacks

On this page.....

1. Café News - what’s been happening

2. Recipes - our growing collection of easy, affordable, healthy recipes

Café News

It has been a busy and exciting year with lots of things happening in the cafe.  Firstly I would like to say a big thank you to our dedicated long term volunteers Minnie and Joseph who are no longer working in the cafe. Minnie and Joseph used to cook meals on Tuesdays and Wednesdays, bake cakes on Monday, and served teas and coffees on other days. We sadly said goodbye to Minnie last year and earlier this year to Joseph.  Both volunteers are greatly missed by the centre staff and local community.  So a BIG thank you Minnie and Joseph for all your dedication, commitment and time and good luck with enjoying retirement completely.

It has been a tough few months to find someone to ‘fit their shoes’ but I think I can safely say we have just the team to do that.  I welcome the new cafe team made up of Kevin, Karen, David and Nicola.  Kevin is our new cafe cook, with vast experience from working as a community cook in other venues and is serving meals on Tuesdays.  Karen helped Joseph on a Wednesday and her confidence has built over the months and she is willing to take the lead as a co-cook alongside Kevin on Wednesdays in the near future.   David is a student on placement and will be helping both cooks on both days until his placement comes to an end.  Last but not least Nicola, she is helping with teas and coffees on a Thursday morning and hopefully soon we will have additional staff to start cooking meals on Thursday.

Recipes

Here we give you recipes which you can make yourself for under a fiver!  (Depending on where you buy ingredients and whether you get supermarket’s own brand.) And we’re adding more all the time... 

Latest recipes below, previous recipes in the Windhill Recipe Book ...

Peppery Bean Salad  (serves 4-6) 

INGREDIENTS

Small tin of red kidney beans

Small tin of black eyed beans

Small tin of chick peas

½ a red pepper

½ yellow pepper

6 radishes, sliced

2 spring onions sliced

For the dressing:

1 tsp ground cumin

1 tbsp tomato ketchup

2 tbsp olive oil

1 tbsp white wine vinegar

1 garlic crushed

1 tsp hot pepper sauce

METHOD

1) Drain the red kidney beans, black eyed beans and chick peas and rinse under cold water

2) Shake off the excess water and tip them into a large bowl.

3) Core, seed and chop the red and green peppers.  Trim the radishes and slice thinly.

4) Add the peppers, radishes and spring onion to the mix beans.

5) Mix together the cumin, tomato ketchup, oil, vinegar and garlic in a small bowl.

6) Add hot pepper sauce to taste and stir again thoroughly

7) Pour the dressing over the salad and mix gently, but thoroughly.

8) Put into the fridge for up to an hour before serving, garnish with the chopped spring onion.

How was the recipe?

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More recipes below...

Chocolate and Cranberry Cookies (makes 15)

INGREDIENTS

125g (4oz) margarine

125g (4oz) soft light brown sugar

1 medium egg beaten

1 tbsp milk

150g (5oz) plain flour

½ tsp baking powder

50g (2oz) white chocolate (finely grated)

100g (3 ½ oz) white chocolate chips

50g (2oz) dried cranberries

METHOD

· Preheat the oven to 180°C (375°F, gas mark 4)

· Line two baking trays with baking paper.

· Cream the margarine and sugar together in a large bowl until they are pale and creamy.

· Then beat in the egg and milk with the whisk.

· Add the flour, baking powder, grated chocolate, chocolate chips and cranberries to the mixture and stir until they are thoroughly mixed together.

· Place dessert spoonfuls of the cookie mixture onto the prepared baking sheets.

· Leave space between the spoonfuls so the cookies do not merge together.

· Bake for 12-15 minutes until lightly golden and slightly soft to touch.

· Allow to cool on the sheet for 5 minutes then transfer to a cooling rack to cool completely.

For all previous recipes, please see the

Windhill Recipe Book