In Summer 2016 The Hidden Gardens embarked on a pilot project that brought together participants from all of our programme strands with some others who had never visited the Gardens before. They embarked on a 12 week programme of activity that centred on arts and creativity, horticulture and the environment and health and wellbeing. Allotmenting, […]
In Summer 2016 The Hidden Gardens embarked on a pilot project that brought together participants from all of our programme strands with some others who had never visited the Gardens before. They embarked on a 12 week programme of activity that centred on arts and creativity, horticulture and the environment and health and wellbeing.
Allotmenting, Ceramics, Foraging, Cooking, Walking Mindfulness and spoon carving were some of the activities tried, and Artist Ewan Sinclair worked with the group, producing a series of beautiful digital drawings which were collated into a keepsake publication for participants.
The women have just finished their ten week course! Click here to download the mouthwatering recipe book with dishes from Poland, Italy, Malaysia and India to name a few…. CULTURAL COOKERY RECIPES ALL_MAR-JUNE 2017
The women have just finished their ten week course! Click here to download the mouthwatering recipe book with dishes from Poland, Italy, Malaysia and India to name a few….
We’re running Flatbread Making Workshops in the Boilerhouse with our fantastic Cultural Cookery facilitator, Fatima Uygun, over the next few Saturdays. Saturday 24 October: European flatbreads Torta sul Testo (Umbrian griddle baked flat bread); Irish Soda Farls; Gozleme (traditional Turkish pastry stuffed with Italian feta piadinas) 1pm-4.30pm Saturday 31 October: Asian flatbreads Indian chapatis; Malaysian […]
We’re running Flatbread Making Workshops in the Boilerhouse with our fantastic Cultural Cookery facilitator, Fatima Uygun, over the next few Saturdays.
Saturday 24 October: European flatbreads
Torta sul Testo (Umbrian griddle baked flat bread); Irish Soda Farls; Gozleme (traditional Turkish pastry stuffed with Italian feta piadinas)
1pm-4.30pm
Saturday 31 October: Asian flatbreads
Indian chapatis; Malaysian Roti Canai; Mana’eesh (flatbread covered with za’atar eaten in the Lebanon, Palestine and Syria)
1pm-4.30pm
Thanks to everyone who came along to our Mela on Your Doorstep event on Saturday. We had a great time, and we hope you did too! Lots of fun events took place, including some cookery workshops where you could learn how to make your own chapatis, soda farls, and piadina. Delicious! For those of you […]
One of our flatbread making workshops during Mela on Your Doorstep – looks good!
Thanks to everyone who came along to our Mela on Your Doorstep event on Saturday. We had a great time, and we hope you did too! Lots of fun events took place, including some cookery workshops where you could learn how to make your own chapatis, soda farls, and piadina. Delicious!
For those of you who were unable to make it, you can take part in one of our flatbread making workshops in your very own kitchen by following these recipes. Which flatbread is your favourite?
If you are looking for cookery inspiration in Spring take a look at our new Cultural Cookery Recipe book. The online booklet includes recipes from each week of the Cultural Cookery course. Whether it is olive and rosemary bread or apple crumble cake the booklet provides step by step guides to broadening your taste buds.
If you are looking for cookery inspiration in Spring take a look at our new Cultural Cookery Recipe book.
The online booklet includes recipes from each week of the Cultural Cookery course. Whether it is olive and rosemary bread or apple crumble cake the booklet provides step by step guides to broadening your taste buds.
Our Cultural Cookery volunteers were featured in the Southside Extra last month! For the past twelve weeks women from the local area have come together at The Hidden Garden’s boilerhouse to learn new cultural recipes and cooking techniques. Nuala Naughton from the Southside Extra came along for a taster of Japanese cuisine and review our […]
Our Cultural Cookery volunteers were featured in the Southside Extra last month!
For the past twelve weeks women from the local area have come together at The Hidden Garden’s boilerhouse to learn new cultural recipes and cooking techniques.
Nuala Naughton from the Southside Extra came along for a taster of Japanese cuisine and review our workshop.
You can find the full article in March 5th edition of the Southside Extra or online here
This is a great versatile recipe you can make with odds and ends you have lying around. Don’t fret if you’re missing the odd ingredient. Ingredients 3 tbsp olive oil, plus extra to serve 1 onion, chopped 1 clove of garlic, crushed 2 carrots, cut into 1cm dice 1 potato, cut into 2cm dice 1 […]
This is a great versatile recipe you can make with odds and ends you have lying around. Don’t fret if you’re missing the odd ingredient.
Ingredients
3 tbsp olive oil, plus extra to serve
1 onion, chopped
1 clove of garlic, crushed
2 carrots, cut into 1cm dice
1 potato, cut into 2cm dice
1 parsnip, cut into 1 cm dice
200g of tinned chopped tomatoes (optional)
2 sticks of celery, cut into 1cm dice
100g risotto rice or rissoni or tiny pasta shapes
Seasonal vegetables of your choice (1 small squash, finely grated, 3 large leaves of cavolo nero shredded, a small chunk of swede grated or finely chopped or ANY vegetable in your fridge)
1.5litres vegetable stock
100g cooked and drained borlotti or broad beans
Grated parmesan and a few basil leaves, to serve
Directions
1. Heat the oil in a heavy-based pan and add the onion and garlic. Soften over a medium heat for 5 minutes, without allowing them to colour, then add the carrots and soften. Repeat with the celery.
2. Add the rest of the seasonal vegetables in order of cooking time and allow to soften slightly – they don’t need to cook through at this point. Stir in the potato.
3. Add the stock, the borlotti bean and rice. Bring to the boil, then turn down the heat and simmer for about 15 minutes until the potato and rice are cooked. Season to taste.
4. Serve with a drizzle of olive oil, a grating of parmesan and some torn basil leaves. (If you make this ahead of time, you’ll find the rice swells to absorb much of the liquid, so it’s best to make it without the rice, then add it when you reheat it. Alternatively, you can loosen it with more stock.)
Have your own Hidden Gardens AGM by making your own shortbread! Ingredients * 125g/4oz butter * 55g/2oz caster sugar * 180g/6oz plain flour Directions 1 Heat the oven to 190C/375F/Gas 5. 2 Beat the butter and the sugar together until smooth. 3 Stir in the flour to get a smooth paste. Turn on to a […]
We were delighted to host Interfaith Glasgow‘s first in a series of Southside Interfaith meals last night, part of National Inter Faith Week celebrations. The Hidden Gardens Men’s Cultural Cookery group kindly volunteered their time to cater for the event, cooking a delicious vegetarian feast including: mint tea (harvested from the Gardens); pea and potato […]
Snapshots from the first Southside Interfaith Meal
We were delighted to host Interfaith Glasgow‘s first in a series of Southside Interfaith meals last night, part of National Inter Faith Week celebrations. The Hidden Gardens Men’s Cultural Cookery group kindly volunteered their time to cater for the event, cooking a delicious vegetarian feast including: mint tea (harvested from the Gardens); pea and potato pakora served with coconut chutney; spinach and chickpea curry with raita and couscous with roast cherry tomatoes, and finally Moroccan rice pudding with fruit salad. The good food was accompanied by good conversation, and guests shared their thoughts of the evening on coloured leaves. These leaves will be collected after every meal and shared on a tree following the culmination of the meals later in 2015.
Interfaith Glasgow shared this message on their Facebook page:
Last night the Hidden Gardens hosted the first in our series of interfaith community meals. The aim of these meals is to bring together people from different religious communities in the South East of Glasgow to share good food and good conversation in a relaxed and welcoming environment. Last night’s guests included members of the Muslim (Sunni and Shia), Baha’i, Christian, Buddhist, and Sikh traditions. Delicious food was prepared by the Hidden Gardens’ cooking group and presented in an ambient setting conducive to dialogue on the theme of faith and nature. One guest wrote: “It is a fantastic event, I enjoyed the discussion at my table. … [F]aith should bring people together rather than separate them”. Our thanks go to The South East Integration Network (for funding this community meals project), the Hidden Gardens, and all the attendees for making last night so special.
The menu from the shared meal on Wednesday 26th November
Base
1. Put the flour into a large bowl, then stir in the yeast and salt.
2. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
3. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.
You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Sauce
Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Dough
1.If you’ve let the dough rise, give it a quick knead, then split into two balls.
2. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
3. Lift the rounds onto two floured baking sheets.
4. Heat oven to 240C/fan 220C /Gas Mark 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf.
5. Smooth sauce over bases with the back of a spoon.
6. Scatter with cheese and tomatoes, drizzle with olive oil and season.
7. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
