A Catch Up

We held our January meeting at the Cancercare Centre in Kendal, as we were unsure of weather conditions at this time of year.

Our grant has now been received and banked for the coming year, we have decided to discuss further, our future intentions for the group prior to purchasing the computer etc. During 2013 we did raise sufficient funds to contribute to Cancercare for the use of their Meeting Room, and purchase mobile phone credit & stationery for 2014.

We do however, need to encourage more members to join us, as we are only a small group at present. Further advertising etc. is to be arranged during 2014.

Our main topics of conversation in January was the agenda for the coming year. It was decided that a Thai Cookery Class would be arranged for February with a friend of Bab's called Helen Pateman.

We arranged to meet for lunch at Wilf's Cafe in Staveley in March which has a good selection of vegetarian meals.

Unfortunately, I was unavailable to go ito the April meeting due to holiday commitments but, Afternoon Tea was to be arranged for those available.

Living in the Lake District we can always find an activity to suit all our members and we aim to get out and about whenever possible.

Thai Cooking In February

We had an extremely interesting cooking experience with Helen teaching the group to cook Thai food for our evening meal. It was explained that a large number of vegetarians prefer Thai Cookery recipes due to the ingredients being mainly vegetables and spices. We did however, use chicken in a few dishes but these could have been prepared without meat. 

It was interesting to note that all the ingredients used were fresh and the preparation time took longer than the actual cooking time. So ideal for entertaining.

I particularly enjoyed the Spring Rolls which took very little time to prepare but, were delicious and much better than the frozen variety! So you now know how many times I have actually made these.

Many thanks to Helen for her patience!

I have provided the following recipes for you to try.

PAD THAI

Ingredients

125g Rice noodles
3 tbsp lime juice
1/2 tsp cayenne pepper
2 tsp light muscovado sugar
2 tbsp fish sauce (nam pla)
2 tsp vegetable oil
200g cooked & peeled tiger prawns, tails left on
4 spring onions sliced
140g beansprouts
25g salted peanuts freshly chopped
a small handful of coriander leaves

To Serve: 1 or 2 lime wedges & sweet chilli sauce

Method

Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the rest of the ingredients ready next to the cooker.
Heat the oil and fry the prawns until warm through. Add spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the bean sprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
Pile into a large dish, scatter the rest of the peanuts and coriander, and serve with lime wedges and chilli sauce.

Enjoy!

Thai Chicken Noodle Soup

Ingredients

140g soba or wholewheat noodles

100g beansprouts

2 pak choi , leaves separated

1 red chilli, deseeded and sliced

1 tbsp soy sauce

2 tbsp honey

juice 1 lime, plus wedges to serve

4 spring onions, sliced 

1/2 bunch of mint roughly chopped

For the broth

1 roast chicken carcase and wings

thumb size piece of ginger, bashed and sliced

1 garlic clove, crushed

2 spring onions, sliced

5 peppercorns

Method

To make the broth, place the chicken carcase and wings in a large pan, cover with cold water, then add the rest of the ingredients and simmer for 1 hour.

Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return them to the broth. Put the broth back onto the heat and bring back to boil.

Add noodles and cook for 3 minutes until tender, then stir in the beansprouts, pak choi, red chilli. soy sauce, honey and lime juice adding the squeezed lime halves to the pot too. Can be frozen at this point. Cook for 2 minutes more. Ladle into soup bowls, scatter over spring onions and mint leaves, and serve with lime wedges for squeezing over.

I like the idea this can be frozen so can be made in advance for guests.

Helen very kindly gave us her recipes which we cooked on the day.

Green Curry

For green curry paste (for veggies, leave out fish sauce and use salt or soy sauce)

Half medium onion, 1 garlic clove, 3 fresh green chillies, 1 dessert spoon fresh coriander and stalks

1 inch fresh lemon grass, 1 lime leaf, blend in processor until smooth.

Method

Fry green paste in oil with chicken breast

Add one can coconut milk and dessert spoon fish sauce, then one chicken stock cube and 1 dessert spoon of sugar.

Simmer until cooked and add fresh basil leaves, bamboo shoots, red chillies to taste and chopped fresh green beans.

Spring Rolls

For the mix inside

Fine vermicelli noodles or glass noodles soaked for 5 minutes,

Take 2 shredded carrots, 1 garlic clove minced and quarter of a cabbage shredded.

Fry gently until soft, add half teaspoon of turmeric and dash of salt and pepper, 1 teaspoon sugar and a little dry veg stock.

Allow to cool and add noodles.

Place about a dessert spoon of mix into the centre of the spring roll pastry and shallow fry for 4-5 mins on medium heat

Pad Thai

Soak flat rice noodles – half a pack in warm water until al dente.

In a large wok, heat 2 dessert spoons of oil until smoking, add chicken or veg with one clove of garlic and fry for 2 mins until cooked.  Add one egg plus teaspoon of crushed peanuts, 2 chopped spring onions, tofu (if want for veggies) chopped and all the drained noodles.

Keep turning and add 10 dashes lemon juice, 10 dashes of fish or soy sauce, one and half dessert spoons of sugar, dash of white pepper, 2 teaspoons of dry chicken stock.

Cook until noodles begin to stick together and add beansprouts, add a little water last min, turn and serve, topped with chopped coriander/slice of lime if wish

Ladies who Lunch at Wilf's Cafe in Staveley - March 

This cafe is well known and used by local residents within the area. It provides good food in a tranquil, riverside setting with decking overlooking the River Kent, as well as plenty of room inside for when the weather is less than kind. (Dog friendly too!)

The cafe provides all kind of dishes on the menu and has a good selection for vegetarians.

We have been on numerous occasions and never been disappointed.

April Meeting

  

Apparently, the April Meeting had to be cancelled due to several members with hospital appointments, illness or holidays. This is extremely unusual but it was near the Easter Bank Holiday.

Unfortunately, the Vicar had to cancel the Craft Fair at the church which, was also booked for the Easter Saturday due to the lack of interest. We were hoping to sell some of our hand made jewellery but this was not to be! We are now hoping the local hairdresser will be able to sell some on our behalf.

Afternoon Tea at Sedgwick House in May

 

Susie and I decided to invite the group to Sedgwick House for  Afternoon Tea once again and the weather was extremely kind to us.  We were able to use the patio area and eat outside. Members also provided cakes and the afternoon was enjoyed by all. ( I hope!)

Sedgwick House was built in 1869 as a Gentleman's Residence and was converted into 19 apartments in the early 1980's, when Mary Wakefield who is famous in this area for her Music Festivals decided to sell to Lancaster Council.

 Sedgwick House overlooking the Cricket Club 

We would like to welcome new members to our group and as you can see from our blog we like to get out and about. We are hoping to visit the Transport Museum and take a boat trip on Windermere in the near future. We are all treating cancer as being in our past and looking forward to a brighter future!

November Meeting

The Wombelles

(Kendal & South Lakes Gynaecology Cancer Group)

Newsletter November & December 2013

Our November meeting was later than usual on the 26^th November and the ladies from Lancaster Group joined us for the afternoon. They have been making jewellery to raise funds and gave our group a jewellery making lesson, which was extremely interesting.

Our members made pairs of earrings, some good, mine not too good!

Following this demonstration we decided that we would invest a small amount and purchase beads and wires to enable us to follow their example and raise additional funds.

In December I purchased two bead kits and additional beads from Sanctuary Bead Company

 to get us started.

I must admit I am totally taken by this new hobby and find it extremely relaxing and addictive at the same time. Just sorting the beads into different boxes is enjoyable! (How sad am I!)

We have now got to find a way of selling these items to make a profit.

Good luck with the selling girls!

 Since September we have been completing the application form to apply for further funding from McMillan, thereby enabling our group to continue into 2014.

The good news arrived on the 24^th December 2013 that we have been granted funding as requested. We are now in a position to purchase a laptop and printer thereby enabling us to educate other members who are not computer literate.

We had our Annual Christmas Dinner at the Strickland Arms on the 3^rd December 2013 which was very enjoyable.

We are all looking forward to a Happy & Healthy 2014

We would like to remind you that we meet on the third Tuesday of each month at 1.30pm in the offices of; Cancercare, Lakes Centre, Kendal, (unless we have organized an event).

We now also have a blog address, which has been set up by one of our members:

http://thewombellescancergroupkendal.blogspot.co.uk

We can also be contacted on the following Mobile No: 07770851896.

This is the group’s mobile number, which is checked for messages on a daily basis.

Autumnal Weather and Winter approaches

Following my return from Spain, I found the weather to have changed to cold ,wet, and windy with winter approaching.

We had arranged a Thai Cookery Class in October but unfortunately, the presenter had a car accident and was unable to attend.

We therefore had Afternoon Tea with scones jam & cream which was quite enjoyable and gave us time to discuss future events and funding.

It was agreed that we should go to the Strickland Arms for our Christmas Dinner.

We have once again requested the support of  The Mac Milan Cancer Charity to who are are affiliated. As we would like to purchase a laptop computer and encourage members to be computer literate, which will assist them to keep in touch with family and friends, whilst enabling them to shop on line when necessary.   

Our November Meeting will be delayed to the Tuesday 26th November 2013, as we have arranged a Jewellery Class & Display by a member of the Lancaster Group.

May I also remind you that although we are experiencing colder weather there is no reason to reduce exercise, walking is extremely good for everyone. 

Physical activity is one of the most effective ways of positively influencing our health. Regular exercise can lower our risk of getting serious conditions, such as stroke, heart disease and certain cancers. It can add years to our lives, but most importantly, it keeps us happy and helps us maintain our independence.

Home made soup is a good winter meal especially if made with plenty of vegetables.

Minestrone Soup

 

Ingredients

1 Medium Leek 

1 Large Onion

! Medium Carrot

2 Large stick Celery

2oz Haricot Beans (soaked overnight)

1 tin Chopped tomatoes (with Herbs)

Salt & Black Pepper to taste

1tsp sugar

1.1/2 pints stock

2oz Macaroni

Parmesan Cheese & Crusty Bread

Method

Chop the vegetables and place in a large pan with the haricot beans, seasoning,sugar, 

stock, tinned tomatoes and pasta sauce. Bring to the boil and simmer for 20 minutes.

Add the macaroni and simmer for a further 10 minutes.

Ladle into warm bowls & serve with Parmesan Cheese & Crusty Bread.

 (Garlic Bread is a favourite with us)

Cooks Tip:

 I use a slow cook and leave on whilst we are out and return to a lovely delicious meal

We would like to remind you that we meet on the third Tuesday of each month

 at 1.30pm in the offices of; Cancercare, Lakes Centre, Kendal, 

(unless we have organised an event).

We now also have a blog address:

http://thewombellescancergroupkendal.blogspot.co.uk

We can also be contacted on the following Mobile No: 07770851896.

This is the group’s mobile number, which is checked for messages on a daily basis.

Sunshine & Sangria in Spain

Unfortunately, due to holidays and hospital appointments the September Meeting had to be cancelled.

I have therefore decided to give you a little education on the hor d’ouvres ( or starters to the rest of us!) served in many bars in Spain called Tapas (small bowls of food served with drinks)

The History of Spanish Tapas

Tapas originated in Andalucía, a Southern province of Spain. The word "tapa" translates as "cover". Tapas traditionally may have been a complementary piece of sliced ham served on top of a glass of wine, but we know them today as small portions of food commonly served as a snack before lunch or dinner.

Tapas can be as simple as a bowl of olives or more hearty, such as slices of Serrano ham.

The tapa was born when, due to an illness, the Spanish king Alfonso the 10th, the Wise, had to take small bites of food with some wine between meals. Once recovered from the disease, the wise king decreed that no wine was to be served in any of the inns in the land of Castile unless accompanied by something to eat.

This was a wise precaution to counteract the adverse effects of alcohol on those people who, through lack of money to buy a nourishing meal drank alcohol on an empty stomach.

Apart from the story of the royal disease we should consider the theory that the tapa first appeared because of the need of farmers and workers of other unions to take a small amount of food during their working time, which allowed them to carry on working until time for the main meal. This main meal, rich in fat, was so heavy to digest that a "siesta" had to be taken for a couple of hours before going back to the fields or to the workshop. Longer working hours in the morning meant an easier workload after the meal. Wine was the natural accompaniment to this snack, as it induced a mellow mood and increased strength, while in winter it warmed the body as protection against very cold days in the fields and in the workshops of the Middle Ages. In summer, the drink taken in the South was "gazpacho" (cold tomato soup), instead of wine, which increased body heat rather than providing the necessary cold refreshment.

Although this is the version I found when researching the topic, many years ago I was fortunate to visit the Alhambra in Granada. All the bars provided tapas with every drink purchased and the owner explained that the tradition dated back to when soldiers would drink wine without food and this was the reason for Alfonso 10^th making the decree.

So next time your entertaining why not have a Tapas Evening, I have provided below a few of my favourite recipes which are easy.

Tortilla Espanola (Spanish Tortilla)

Ingredients

Serves: 6 

125ml (4 fl oz) olive oil

900g (2 lb) baking potatoes, peeled and cut into 5mm slices

salt and pepper to taste

2 tablespoons olive oil

2 onions, sliced into rings

6 eggs

1 roasted red pepper, cut into strips

75g (3 oz) Serrano ham, chopped

2 tablespoons chopped fresh Italian parsley

Method 

Prep:35min  ›  Cook:45min  ›  Ready in:1hr20min 

1.    Heat 125ml olive oil in a large frying pan over medium-low heat. Add half of the potato slices and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the frying pan. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the pan. Gently toss potatoes with salt and pepper to taste.

2.    Meanwhile, heat 2 tablespoons olive oil in a frying pan over medium heat. Stir in onion rings and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate and allow to cool while the potatoes finish cooking.

3.    Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers and Serrano ham. Gently fold in cooked potatoes.

4.    Heat the frying pan with the reserved oil over low heat. Pour in the egg mixture and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the frying pan upside down and place onto the uncooked side of the tortilla. Turn the pan right-side-up, and remove the plate. Return the frying pan to the stove and continue cooking until the tortilla has set in the centre, about 4 minutes.

5.    Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Andalusian Stuffed Tomatoes

Ingredients

Serves: 6 

6 large tomatoes

100g fresh breadcrumbs

3 tbsp parsley, chopped

salt and black pepper

2 tbsp butter

1 onion, chopped

50g Manchego cheese, grated

1 tbsp thyme, chopped

Method

Prep: 25min  ›  Cook:25min  ›  Ready in:50min 

1.    Preheat the oven to 140°C / 275°F / gas Mark 1

2.    Halve the tomatoes diagonally. Using a small teaspoon remove the seeds and juice and reserve.

3.    Place the breadcrumbs and parsley into a small bowl and add the reserved tomato juice. Season with salt and pepper.

4.    Heat the butter and cook the onion until soft. Add the breadcrumb mix and thyme and cook for a few minutes. Stir in half the cheese and place the mixture into the halved tomatoes. Top with the remaining cheese and bake for 25 minutes. Serve immediately.

Piparrana  (Spanish Potato Salad)

Ingredients

Serves: 6 

6 eggs

6 potatoes, peeled and cubed

1 green pepper, seeded and diced

1 red pepper, seeded and diced

1/2 onion, chopped

1 large fresh tomato, chopped

1 tin tuna, drained

70g green olives with pimento or anchovy, halved

4 tablespoons extra virgin olive oil

2 tablespoons vinegar

1 teaspoon salt, or to taste

Method

Prep:30min  ›  Cook:20min  ›  Extra time:2hr  ›  Ready in:2hr50min 

1.    Place egg in a saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs into quarters, and set aside.

2.    Meanwhile, bring a large pot of salted water to the boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

3.    Toss potatoes with eggs, peppers, onion, tomato, tuna, green olives, olive oil and vinegar. Season to taste with salt. Refrigerate, and serve cold

Cook's tip

If you let it sit in the fridge overnight, the flavours will blend better, but add the tomato just before serving, so it doesn't end up mealy.

Ensalada Rusa - Russian Salad

Ingredients

Serves: 8 

8 to 10 medium potatoes

1 handful peas

1 red pepper or 1/2 jar roasted peppers

1 (400g) jar mayonnaise

1 to 2 tins tuna

2 to 3 garlic cloves, crushed

1/2 teaspoon salt

Method

Prep:15min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:45min 

Cut potatoes into chunks small enough to cook quickly and boil till tender, about 20 minutes. Cover with a lid to reduce cooking time.

1.    While potatoes are boiling, boil peas and pepper, which has been cut in half and de-seeded, or you can char if you wish (the idea is to remove the skin). Jars of roasted peppers have already been skinned and de-seeded. Cut the pepper into strips.

2.    Mash potatoes and add mayonnaise until smooth and creamy. Dice and add 1/2 the pepper, 1/2 the peas and most of the tuna, saving some for decoration. Crush and add the garlic (you can add the garlic raw or cook with potatoes, depending on preference).

3.    Pile onto a large serving plate and smooth to a nice shape, then spread and smooth mayonnaise on top and decorate with remaining peas, tuna and strips of pepper.

Serving suggestion

Best served cold, as a tapa and with a slice of crusty bread. Keep in fridge and eat within 3 days

Sangria

Serves: 6 

1 orange

1 lemon

1 lime

1 medium apple, peeled, cored and sliced

150g pitted cherries

150g fresh pineapple pieces

175ml brandy

1 (750ml) bottle dry red wine

1 can fizzy lemonade to taste

250ml orange juice to taste

Method

Prep:20min  ›  Extra time:2hr10min  ›  Ready in:2hr30min 

1.    Slice the orange, lemon and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries and pineapple. Pour in the brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemonade and orange juice at the same time.

2.    Gently crush the fruits with a spoon, then stir in the red wine, lemonade and orange juice. Add additional brandy, lemonade or orange juice to taste.

No Meal can be complete without a pleasant drink!

My very first holiday abroad was in Spain, taking home made mini dresses and crochet bikinis (no more to be said on that subject, as anyone who had to wear one will know!)

 It was at a time when no one could speak English, my friend and I had ten Spanish language lessons, thinking we would do quite well until we realised they had different dialects.

 This was back in the late sixties when we were allowed to take £60 in currency and cash with our hotel food deducted, (this left us approx £48 for twelve nights) obviously, we ran out of money as most of the time we did not like the food being served and we ate cheese and ham toasted sandwiches.

 

How brave were we but, the world has changed a lot since then.

I hope you have enjoyed this blog remembering the happy days you spent on holiday in the sun enjoying a meal outside whether it was in England or abroad.

We would like to remind you that we meet on the third Tuesday of each month 

at 1.30pm in the offices of; Cancercare, Lakes Centre, Kendal,

 (unless we have organized an event).

We now also have a blog address, which is:-

http://thewombellescancergroupkendal.blogspot.co.uk

We can also be contacted on the following Mobile No: 07770851896.

This is the group’s mobile number, which is checked for messages on a daily basis.