theWI Adderbury & District WI – Agenda for Social Evening – Thursday, 3rd December 2015
Dear Ladies Here is the agenda for the (brief!) meeting before our meal next Thursday. If you are coming please try to arrive at the Cartwright Arms between 7 and 7.15 so that we can complete the meeting before dinner is served at 7.30. We have been told that we can use the church car park that evening. I look forward to seeing many of you then and wish all of you who will not be at Ayhno a very happy Christmas. Kind regards Bernice WI meeting and Christmas meal The Cartwright Arms, Aynho, 3 December 2015 President’s welcome and opening remarks Minutes of the meeting held on 5 November to be agreed and signed NFWI annual meeting 2016 7 January meeting: Subscriptions, suggestions for programme and other activities or events Christmas market and Christmas tree festival Any other business Bernice...
Read MoretheWI Adderbury & District WI – NFWI Menu of the Week – Sunday, 29th November 2015
Dear Ladies, Here’s this week’s Menu from the NFWI website for an interesting read and cook session. I would venture to suggest you might only be able to make very small amount of Blackberry drink unless you’ve wisely frozen your summer harvest of garden fruit. STARTER Broad Bean Soup Serves 4 Preparation time: 20 minutes Cooking time: 15 minutes Freezing: recommended 25g Butter 1 Onion, chopped 225g podded and shelled fresh Broad Beans 175g shelled fresh Peas 425ml Vegetable Stock 115g lean Bacon, chopped 300ml Semi-skimmed Milk Salt and freshly ground Black Pepper 1. Melt the butter in a large lidded saucepan. 2. Add the onion and sweat, covered, shaking the pan from time to time, until softened but not browned. 3. Add the beans, peas and stock, with half the bacon, and bring to the boil. 4. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender. 5. Meanwhile, dry fry the remaining bacon in a non-stick pan until crispy. 6. Remove the soup from the heat and leave to cool briefly. 7. Blend half the soup until smooth and then return to the pan with the unblended soup. 8. Add the milk and mix well. Adjust the seasoning if necessary and then reheat gently. 9. Serve garnished with the crispy bacon. Tip If fresh broad beans and peas are not in season, use frozen. This recipe is from Homemade Soups by Grace Mulligan & Dilwen Phillips and published by Simon & Schuster in 2012 ISBN 978-1-47110-176-2 priced £12.99 MAIN Sea Bass with Fennel, Lemon & Dill The European Sea Bass is the sophisticated star of the south coast! With a glittering silver skin and firm flesh it is not unlike a white version of salmon. It is particularly sought after because it is easy to fillet and can be cooked with the skin on which is delicious to eat. serves 4 Olive Oil for greasing and drizzling 4 Sea Bass, small, whole; each about 300g after gutting, cleaning and head and tail removed 2 Fennel Bulbs, halved, cored and thinly sliced 2 Lemons, thinly sliced 25g bunch Dill 25g bunch Parsley, flat leaf 4 Thyme sprigs 4 Bay leaves 200ml White Wine Method Preheat the oven to 200C Gas 6. Smear the base of 1-2 large roasting tins with a little olive oil. Season the inside of each bass and then place in the tin. Fill the cavity of each fish with fennel and lemon slices then tuck in the dill, parsley, thyme and bay. Scatter over any remaining fennel and herbs and pour over the wine. Drizzle with a little oil and season well. Cover with foil and bake for 25 – 35 mins, basting the fish with pan juices halfway. The fish is ready when the fish is firm, meat opaque and moist. Carefully transfer to a board, cover loosely with foil to keep hot. Make a quick sauce with the pan juices – Place the tin over the hob and boil for a few minutes, until the juices are reduced slightly. whisk in a couple of cubes of butter to thicken if required. Strain into a jug. Transfer the fish to warmed plates and pour the sauce over each fish, then drizzle with extra oil. Serve with crushed new potatoes. Tips Sea Bass is generally available from March until late in the year. South East Seafood launched a tagging scheme in 2009 to promote sustainably managed inshore fisheries. The tags bear an identifying number, individual to each participating fishing boats. This recipe has been provided by South East Food Group...
Read MoretheWI Adderbury & District WI – Adderbury Christmas Market – Saturday, 28th November 2015
Saturday morning was bright and clear as we arrived at St. Mary’s Church to attend to our stalls in their various states of preparedness and be hands-on with presentation in time for the Market’s opening at 11 o’clock and the arrival of Father Christmas. With the help of the Market’s organising team’s mellow-sounding Town Crier, the event began with a great whoosh of excitement which happily continued all day long with stallholders displaying a most colourful and attractive array of excellent crafted items, Christmas and greetings cards, vintage items, preserves, a huge Christmas Hamper to be won and our Adderbury WI stall with everybody’s homemade cakes and preserves as well as our 2016 Adderbury Calendar, showcasing our fabulous Village, for Christmas present sales. We were there on Friday afternoon to help the team put out the tables according to their grand plan, bringing in necessary support items and some sale goods and then we set-to with our stall decorations – the red tablecloth and our green bunting. On Saturday morning we put up our WI Banner, wrote pricing labels, displayed our excellent range of homemade donations and made everything ready for the Market to begin. So many thanks for all your help and here’s a few photos of Adderbury’s Christmas Market for all to enjoy … Margaret Halstead...
Read MoretheWI Adderbury & District WI – NFWI Recipes for Jams and Preserves – NFWI website recipes
Dear Ladies, Homemade marmalade for breakfast is one if those daily joys all of us may indulge in on a regular basis, even if the home kitchen was not our own but one belonging to a family member, friend or country farmers’ market. January will soon be with us with its welcome Seville Orange season and our freezers, somewhat denuded of Christmas stores and summer gluts, will have space for lots of wonderful sweet-smelling, thick-skinned Sevilles, for making into choice jars of marmalade for the year ahead. Not just marmalade but Seville Orange Marmalade which we, and fortunate relatives and friends, are already anticipating at this damp pre-Christmas period. Do you have supplies for the Christmas breakfast table treat of nicely warmed croissant with butter and Seville orange marmalade or with toast, pancakes and waffles? Of course, you may have eggs, bacon, kidney, tomatoes and mushrooms with freshly brewed coffee, or scrambled eggs on toast , Kedgeree or even porridge, as well as toast and luscious marmalade, tea or even a glass of champagne for your Christmas brekky while your children or grandchildren may just breakfast on their stocking’s chocolate orange! For my childhood’s Christmas Day we always had good sliced ham with hot sausage rolls, strong tea and grilled grapefruit halves, before the toast and marmalade, and I probably ate Robinson’s jelly marmalade or honey on my toast as like most young people , I wouldn’t tolerate any dark, grown-up marmalade. It’s an adult delight, indeed. Well fear not, if your shelves are bereft of your homemade Seville Orange marmalade, for help is at hand on the NFWI website’s Menu of the Week page. Scroll down the left-hand list for individual Recipes to “Jams and Preserves” where you will find their “Very Quick Ginger Marmalade”. I found this quite by chance the other evening, looking for inspiration for writing and enhancement of self-knowledge, which I found in good measure. Just recently, I made a quick batch of Seville Orange marmalade for a family gathering from marmalade pulp and it was very good indeed, adding soft brown sugar because I was out of black treacle which I normally add for the colour and flavour. The brown sugar was an excellent alternative. So here’s the recipe, just in case you might like to try it yourself……! The “Handy measures” and “Conversion chart” info is also excellent. Margaret Halstead Very Quick Ginger Marmalade No need to wait until marmalade season, this marmalade can be made at any time of the year very quickly and easily at a fraction of the cost of bought jars. Cans of prepared marmalade pulp can be bought in large supermarkets or specialist shops. The addition of ginger lifts the taste remarkably 1 can Unsweetened Marmalade Pulp 3lb 4oz Sugar 8oz Preserved Ginger, finely chopped Method Wash and sterilise the jam jars and place in a warm oven Make marmalade according to the directions on the can, adding ginger when sugar has dissolved Pot in the usual way Tips Demerara sugar can be used for a fuller flavour and darker colour Alternatively you could experiment with other flavours, eg a small amount of lime or lemon juice 19 0 What we do Arts, sports, leisure & science Floral art and gardening Food and cooking Recipes Menu of the week Starters Fish Meat Vegetarian Side dishes Desserts Baking Jams and other preserves Drinks Handy measures Conversion chart Craft Centenary celebrations 2015 Learning and development National competitions – See more at: https://www.thewi.org.uk/what-we-do/recipes/jams-and-other-preserves/very-quick-ginger-marmalade#sthash.3N88mceT.dpuf...
Read MoretheWI Adderbury & District WI – The Deddington Deanery Magazine March 1921 – A Historical Update
Dear Ladies I find this notice fascinating and thought it would be good to add it to our website for all to read again. It was on the notice board for our September 2015 Centenary Celebrations social event – an extract from – Margaret...
Read More