Opening Hours

Wednesday

1.00 pm

to

  3.00 pm

Thursday

9.30 am

to

11.30 am

On this page.....

1. Café News - what’s been happening

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

Café News

The Café has had a mixed year since the last AGM.  Joseph Kilbride who was the volunteer cook for a few years and then a valued member of the Café Board died this summer following a period of serious ill health.  His cooking and relentless teasing will be missed by staff and café customers.  On a positive note the café received 5* rating in the Food and Hygiene

Inspection.  Joe’s replacement, Kevin, who kept us all supplied with delicious soup and scones, has started a job! Unfortunately we’ve now lost Kevin.  However, Karen is still with us and Claire has joined the team on work experience - so the show goes on.  The Café is open Monday – Thursday 9.30 – 1pm.  New volunteers are welcome – please contact the centre office.

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