Since day one, residents and visitors have been asking us if the meals we make are “British” and we always struggle to answer. For us, British food encompasses Italian minestrone and Moroccan tagine as much as it does leek and potato soup and roast potatoes. But for our fellow British volunteer Isra’s last day, we […]Read more "Chapter Fourteen – “Me, food and the sea”"
Vichi-what? Leek and Potato Soup with fried potato croutons (served 40+) Butter and oil (yeah we know) 25 potatoes, peeled and chopped nice and small 5 leeks washed and sliced 5 onions of varying sizes, “smooth cut” 6 cloves of garlic chopped and smushed 3 stock cubes Small carton milk Salt, pepper, chilli powder, grated nutmeg […]Read more "Chapter Five – “If it’s good, I made it; if it’s bad, you made it”"
Jnntne pizza (made 4 large pizzas, served 30) For the base 1.5kg strong, white bread flour 3 sachets yeast 6 tsp salt 9 glugs (or thereabouts) olive oil Water, to combine For the sauce 2 tins chopped tomato 1 carton tomato purée 2 cloves garlic Salt and pepper Mixed herbs For the toppings Ambiguous cheese* Whatever […]Read more "Chapter Three – “Jnntne”"
Our First Juzmuz (served 20) 1 spoon (think small ladle) of oil Salt 9 onions “smooth cut” 3 red peppers (Yes really, only 3) 10 tins chopped tomatoes 9 eggs Another 8 eggs Pepper More salt “Smooth cut” (this is Google Translate’s way of saying “finely chop”) the onions and peppers Run downstairs to the […]Read more "Chapter Two – “This is not Syrian bread”"
First Focaccia (served 20-30) 1kg strong white bread flour 4tsp salt 3 sachets dried yeast 5 spoons olive oil 600ml water +200ml extra Big ol’ handful of mixed herbs Chopped garlic to sprinkle Glug of oil to drizzle Salt (lots) to garnish Flour in bowl Salt on flour Mix yeast, 600ml water and oil in […]Read more "Chapter One – “So you’re three British girls cooking Italian food for Syrians in Greece?”"