Recipe of the week: very quick quinoa
We love this quinoa recipe, which is quick and easy to prepare and offers a well balanced meal, made using fully organic, sustainably sourced ingredients
October 1, 2012
We love this quinoa recipe, which is quick and easy to prepare and offers a well balanced meal, made using fully organic, sustainably sourced ingredients
We usually cook more for dinner than we will eat at that sitting, so that we have enough for one or two day’s lunches too.
On 29th September six of us from CCF visited Hockerton Housing Project, UK’s first earth- sheltered, self-sufficient ecological housing development, near Newark. It’s an inspiring
27 September 2012 – CCF’s Eat Buy Local event – a hubbing initiative designed to bring together local producers and the community is featured in the Cambridge News.
Long, slow cooking produces beautiful textures and intense flavours – especially from the quince! Cooking time: at least 2-3 hours Ingredients 6 pears or 3
Cooking time: 35 minutes Ingredients 1 large butternut squash 2 tbsp olive oil 2 clove garlic, minced 1 red onion (optional) Fresh parsley or coriander,
Sloes are usually best picked after the first frosts, but depending on where you are you may be able to pick them from late August
Celeriac and apple soup with bacon and walnut croutons. Photograph: Sarah Lee for the Guardian An easy and warming soup when the nights are getting
22 September 2012 – With just under 70 people in attendance, CCF’s first Eat Buy Local event was a sell out success. Following a delicious