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 hapennning

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.

Receipes

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 ...

Italian Stallion (serves 4) 

INGREDIENTS

8 table spoons of olive oil

1 large country style bread

2 garlic clove, cut in half

1 large aubergine, cut into slices

Mozzarella cheese in water

Freshly Ground pepper

For the paste:

80z (200g) black olives pitted

2 garlic cloves, chopped

3 tablespoons of olive oil

4 tablespoons chopped fresh coriander

1 teaspoon Dijon mustard

2 teaspoon balsamic vinegar

To Garnish:

2 large, ripe, flavoursome tomato, sliced

A few basil leaves

METHOD

1) First make the olive paste by blending all the ingredients in a food processor until smooth

2) To make the Bruschetta, heat 2 tablespoons of the olive oil in a frying pan, ad bread and fry until Golden brown.  Remove form pan and rub with cut garlic clove.

3) Heat the remaining oil in the pan and fry the aubergine slices over a medium-high heat until golden on both sides. Remove from the pan and drain on kitchen paper.

4) Spread some of the olive paste on the Bruschetta, cover with the aubergine slices and arrange the mozzarella on top.  Place under a hot grill until the cheese begins to melt.

5) To serve, place the Bruschetta on plates and garnish with the tomato and leaves.  Drizzle with olive oil and grind over some pepper.

How was the recipe?

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More recipes below...

Lamb, Pepper and Pineapple Kebabs (makes 10-12 kebabs)

INGREDIENTS

175ml (6floz) pineapple juice

4tbsp malt vinegar

115g (4oz) molasses sugar

Pepper (to season)

750g lamb neck fillet, trimmed to bite size chunks

2 large red peppers, deseeded

2 large green peppers, deseeded

2 red onions

1 fresh pineapple

3 large bananas (not too ripe)

Sunflower for bushing

METHOD

Wash meat and pat dry with kitchen paper.

Mix the pineapple juice, vinegar, sugar and seasoning together. 

Put the lamb into a bowl and pour half the marinate over it. Cover and put in to the fridge to marinate for an hour or up to four hours.

Soak the wooden skewers in cold water for at least 30 minutes before cooking the kebabs to help prevent them from burning.

Cut the peppers and onions into bite size cubes.

Remove the skin of the pineapple and banana and cut it also into bite size cubes.

Thread the peppers, onions, pineapple, banana and meat evenly on to the soaked skewers to make 10-12 generously laden kebabs

Heat a griddle pan until very hot  and brush the kebabs with oil.

Put the kebabs on to the pan , turning frequently and using the remaining marinade for basting.

They should be done in about 10 minutes.  Alternatively, cook over a hot barbeque or under a preheated medium-hot grill, turning frequently. 

For all previous recipes, please see the

Windhill Recipe Book