AGM
In February we held our AGM, the conclusion of our second successful year. Sadly our founding President, Pauline Brown, stepped down to allow new blood to take the reins. She has been a very popular president and done an amazing job over the past two years, tirelessly working on our behalf both behind the scenes and “front of house”. Fortunately, she is staying on as a committee member and has been persuaded to take up the role of Treasurer. Wendy Tiernan, our vice president and temporary Treasurer has also stepped down. We will really miss her and the valuable contribution she makes to the work of the committee. I am happy to report that Caroline Rathbone was elected to succeed Pauline as our new President and also that Bernice Mansell has joined the committee. ...
Read MorePears in ginger syrup
Serves 4 Ingredients 4 dessert pears 100g white caster sugar 300ml water 1/2 level teaspoon of ground ginger 1 lemon Method Put the sugar, water, ginger and finely grated rind and juice of the lemon into a pan and stir over a low heat until the sugar has dissolved, then bring to the boil. Add 4 peeled, halved and cored dessert pears. Poach for 3 – 5 minutes, turning the pears occasionally with a slotted spoon. Serve warm with cream or leave until cold.
Read MoreButternut squash. Xmas social special!
Serves 4-6 Ready in about 1- 1 1/4 hours Ingredients 1.25kg squash, such as crown prince 4 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 120ml dry white wine 1/2 tsp caster sugar 2-3 fresh thyme sprigs, leaves picked, plus extra to garnish (optional) 1 bay leaf Good pinch dried chilli flakes 450g vine-ripened tomatoes, peeled, deseeded and chopped 142ml carton double cream Grated nutmeg 100g Gruyère cheese, finely grated METHOD 1. Cut the squash into quarters and remove the peel, seeds and fibres. Cut into small, chunky pieces. You should have 750g. 2. Heat 2 tablespoons of the olive oil in a medium-sized pan, then add the onion and garlic and cook gently until the onion is soft but not browned. Add the wine and sugar and simmer until reduced by half. Add the thyme, bay leaf, chilli flakes and tomatoes and leave to simmer gently for 15 minutes until reduced and thickened. Discard the bay leaf and spoon the sauce onto the base of a shallow ovenproof dish. 3. Preheat the oven to 200°C/fan180°C/gas 6. Heat the rest of the oil in a large pan, then add the squash and sauté gently for 3-4 minutes, until lightly golden on both sides. Scatter the squash over the tomato sauce. 4. In a small pan, bring the cream, some seasoning and a little grated nutmeg to the boil, then remove from the heat. 5. Sprinkle the cheese over the top of the squash, pour over the cream and bake for 30 minutes, until the squash is tender and the cheese is golden and bubbling. Sprinkle with thyme leaves to garnish, if you like. © delicious....
Read MoreDecember 2012
A really good year for the WI was rounded off very nicely last Thursday (December 6th) when we all came together for our Christmas party in a festively bedecked Institute. The Catering Committee ladies had excelled themselves putting on a real feast, very much enjoyed and appreciated by all our members. Before sitting down to our meal we were treated to a demonstration in Christmas cake decorating. This included techniques for modelling marzipan characters. My favourite was definitely the little Father Christmas! At the end of the evening, though, a not so little Father Christmas arrived, bringing with him his usual cheer and jokes and a gift for each of us! Many thanks to everyone involved for making it such an enjoyable...
Read MoreFirst Aid in the Home – November 2012
In November, David Wright of the St. John’s Ambulance Service, gave us an extremely useful First Aid talk, occasionally borrowing members for demonstration purposes!!! It is reassuring to know that we all now have at least a basic knowledge of what to do in emergencies such as choking, strokes and heart attacks. Let’s hope we will never need to put this into practice!
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