theWI Adderbury & District WI – OFWI North Cherwell Group Meeting Agenda – Wednesday, 6th April 2016
Dear Ladies, For your interest, North Cherwell Group Agenda for their meeting on Wednesday, 6th April 2016 at Windmill Centre, Deddington, at which I am very pleased to be in attendance this evening with several other Adderbury WI Ladies. AGENDA Jerusalem President’s Welcome Report of last Group meeting at Bodicote – Date, place and speaker for the next group meeting in 2017 – Hosts: Banbury W.I. Federation news by Group Link – Stella Oakes Entertainment – Demonstration of “Stunt Dogs” Vote of thanks to Speaker – Deddington W.I. Refreshments and Raffle Vote of thanks to Deddington W.I. from Bodicote W.I. A.O.B. group Convenor: Helen Honour of Barford St. John, Banbury Margaret...
Read MoretheWI Adderbury & District WI – NFWI Menu of the Week – Wednesday, 6th April 2016
Dear Ladies, Here is this week’s Menu of the Week from NFWI website for you to view. Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favourites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody. Tikka Flavoured Turkey Burgers with a Mango Salsa, Parsley, Mint and Bulgar Salad with Lemon Fruits in Ginger Syrup with Cardamom Yoghurt Utilising lots of ingredients from the store-cupboard and refrigerator. These are low fat recipes. Tikka Flavoured Turkey Burgers with a Mango Salsa These burgers can be made in advance and chilled in the refrigerator together with the mango salsa. Perfect to serve for lunch relaxing with friends. Serves 4 large burgers (you could make more by reducing size.) For the Burgers: 1 onion, finely chopped 4 tablespoons Tikka Masala curry paste 2 tablespoons natural yoghurt 1 tablespoon mango chutney 500g turkey mince 3 tablespoons freshly chopped coriander Salt and freshly ground black pepper Oil for brushing. For the Salsa: 1 large ripe mango, peeled and diced 100g cherry tomatoes, quartered ½ small red onion, peeled and finely chopped Zest and juice of 1 lime 2 tablespoons freshly chopped coriander leaves 1cm piece fresh root ginger, peeled and grated Freshly ground black pepper In a large bowl, mix together the finely chopped onion, tikka paste, yoghurt and mango chutney. Stir in the turkey mince, chopped coriander, salt and pepper and mix until well combined. With slightly wet hands, divide the mixture into 4 and shape into burgers. Place the burgers on a plate, brush with a little oil and then cover and chill for about 30 minutes. Meanwhile, make the salsa by combining all the ingredients together in a small bowl and mixing gently to coat with the lime juice. Set aside to allow the flavours to mingle and develop. Preheat the grill and cook the burgers for about 7-8 minutes each side until they are thoroughly cooked through, the juice runs clear and there is no pink meat. Serve the burgers with generous spoonfuls of salsa.Tip:These burgers are quite soft, be careful when turning on the grill. If preferred you could use a frying-pan to cook them. Parsley, Mint and Bulgar Salad with Lemon Bulgar wheat is semi cooked wheat and has a nutty texture, ideal for serving with the burgers. Serves 4 200g bulgar wheat (often called cracked wheat) 200ml boiling chicken stock or vegetable stock Juice of 3 lemons 4 tablespoons olive oil 2 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground sumac (optional) 4 medium tomatoes, seeded and diced 3 handfuls flat-leaf parsley leaves, roughly chopped 1 handful fresh mint leaves, torn. Place the bulgar wheat in a bowl. Pour over boiling stock. Set aside until swollen and tender, 30 minutes. Drain well, pressing to squeeze out excess water. Return to the bowl. Pour over the lemon juice and oil. Add salt, pepper and sumac (if using.) Add tomatoes, parsley and mint. Mix together until evenly combined. Serve chilled or at room temperature.Tip:Use an old clean tea towel to squeeze the excess water from the bulgar wheat. Any left over salad can be kept in the refrigerator and used with any grilled meats or fish. Fruits in Ginger Syrup with Cardamom Yoghurt Serves 3-4 75g Demerara sugar 200ml water Peel of half a lemon ½ cinnamon stick ½ dried lime cracked – use squeezed fresh lime if necessary...
Read MoretheWI Adderbury & District WI – Agenda for WI Meeting – Thursday, 7th April 2016
Dear Ladies. The Agenda for oour WI Meeting on Thurslday, 7trh April 2016 at The Institute at 7.30pm The Institute Adderbury, 7.30 pm 7 April 2016 Welcome and opening remarks Minutes of the meeting held on 3 March to be agreed and signed Matters arising: OFWI Annual Meeting, Denman course brochure, Clean for the Queen, Lake House Future activities: April committee meeting, Venue for WI meeting on 5 May, Resolutions for 2016, Queen’s Birthday celebration, School and Church fete, Party in the Park, Book group, Committee report (items not covered elsewhere): committee members’ roles, WI bank account, Your WI questionnaires Correspondence/communications: Letter from Frank Wise School Any other business Community items After a break for refreshments Irene Tyack will tell us about the Yellow Hat Tribe and her gallery. There may be an opportunity to buy cards and other items, so please consider bringing cash or your cheque book. Margaret Halstead...
Read MoretheWI Adderbury & District WI – My Facebook Posts re Our GWS garden at KHH today – Thursday, 31st March 2016
My own Facebook Page – Thanks to the Grow Wild Seed Team at Kew Gardens for our box of seeds for 2016 which safely arrived today. Adderbury & District WI are looking forward to creating more brightly flowered wild seed gardens roundabout our fabulous village of Adderbury. And we have already begun gardening at Adderbury Lakes… And today Team WI were at Katharine House Hospice for our 2nd “wake-up our garden” activity with hoe and rake much in hand to waken up the seemingly still-sleepng earth. Roll on summer ! xxx Here’s a few photos of KHH and the daffodils and of Adderbury Lakes – highlighting our fabulous village of Adderbury… Margaret Halstead xxx Adderbury & District Facebook Page – Team WI of Adderbury WI at KHH today for our 2nd wake-up our GWS wild flower garden with my hoe much in action. Last week the rake was top tool on the wet solid ground just beginning to warm up after winter’s long date. Our perennial plants have survived well and hopefully, self-sown annuals will soon reappear to brighten our garden. Just raking and hoeing action improves the scene enormously – just love to garden! That cheeky robin was much in evidence looking for worms and checking my work! Here’s a few photos from the last two garden sessions ….. And today we received our 2016 seed boxes from those lovely Grow Wild Seed people at Kew Gardens – thanks guys very much indeed for our seeds. We’re very excited by the prospsect of creating further brightly flowered wild seed gardens roundabout our fabulous village of Adderbury this summer xxx And one photo of the daffodils growing at Katharine House Hospice…. 2 people reached Margaret Halstead xxx Write a...
Read MoretheWI Adderbury & District WI – Tuesday, 29th March 2016
Dear Ladies, A few NFWI menu ideas for springtime and Easter eating which you may have missed. Menu of the week Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favourites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody. Spring time is officially here and Easter is a great chance to catch up with family and friends – so spoil them with some of these mouthwatering dishes. Fried Halloumi with sun-dried tomatoes and pine nuts, Warm Poached Salmon with Watercress Mayonnaise French Apricot Tart This menu is particularly useful if you are feeding a number of guests and/or family and you want to remain unflustered and enjoy a simple meal accompanied with a cool crisp wine. Fried Halloumi with sun-dried tomatoes and pine nuts Halloumi is a Cypriot firm brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk. Serves 4 1 packed halloumi, thickly sliced. 4-6 sun-dried tomatoes in oil, drained and finely chopped 50g pine nuts Mixed salad leaves Olive oil for frying Crusty bread to serve. For the dressing: 25ml balsamic vinegar 1 garlic clove, finely chopped Salt and pepper 50ml oil from the sun-dried tomatoes Heat a large frying-pan. Add the pine nuts and toast at a low heat, tossing occasionally, for about 5 minutes until golden and fragrant. Set aside. For the dressing, put the vinegar, garlic and seasoning in a bowl. Gradually add the oil, whisking as you do so. Set aside. Arrange the mixed salad leaves on serving plates. Heat a little olive oil in a frying-pan and fry the halloumi slices for 3-4 minutes on each side, until golden brown. Keep the heat high to drive off moisture from the cheese. Place the sun-dried tomatoes and toasted pine nuts on the salad leaves. Sprinkle the dressing over the top. Add the slices of fried halloumi, hot from the pan and serve immediately with some crusty bread. Tip: Make sure you tip the toasted pine nuts out of the frying-pan to avoid them overcooking and burning. Warm Poached Salmon with Watercress Mayonnaise This recipe can be doubled or tripled depending how many guests are arriving. Perfect for a small or larger gathering. 1. You need to decide how many people you will be serving, and buy sufficient salmon fillets for one each. Place them in an earthenware or Pyrex type dish. (This container will be a poor conductor of heat and will protect the fish whilst is is gently poaching keeping the flesh soft and moist.) Pour around sufficient water to be approx 5mm deep. Add the juice of a lemon and grind over a little black pepper. Refrigerate until required. 2. Meanwhile take sufficient low calorie mayonnaise out of a jar and let it down with single cream. Place in a food processor. Add a good handful of carefully washed and dried watercress. Whiz to give a delicious green sauce at the touch of a button. Cover and refrigerate until needed. Turn the oven on to 200C/Fan oven 180C/Gas 6 and when required pop the prepared fish in for approximately 8 minutes. This can sit in its juices keeping warm while you enjoy your guests company. Remove fish from the liquor and place on plates. Either garnish appropriately or use a mixed dressed salad as the garnish before the plates go out. Serve this...
Read MoretheWI Adderbury & District WI – Face Book Post on OFWI Annual Meeting, Oxford – Wednesday, 23rd March 2016
Adderbury & District WI added 5 new photos. 23 mins · Diane, Gill and Margaret enjoyed our visit to Oxford Town Hall for OFWI Annual Meeting. Pauline Goddard hosted the meeting and Janice Langley, NFWI National Chairman was our morning’s guest speaker. Her presentation was both exciting and inspirational. The afternoon’s guest speaker was local author and comedian Richard O. Smith amusing us with his tales of Oxford. The sales tables, craft competition entries, raffle tickets and Denman Dip kept everyone animated and engaged and we all enjoyed an exellent day together. For my first OFWI Annual Meeting in Oxford it was a most enjoyable event.xxx +2 2 people reached Boost Post Like Like Love Haha Wow Sad Angry CommentShare Top Comments Comments Write a comment… Adderbury & District WI And we also heard from Barbara Gray MBE – it was wonderful to see her at...
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