LILI have a great website for all things sustainable.
Here is a link to information about bread making:
Send me your favourite bread recipe and I’ll post them on eye2eye website. You can find my pumpkin seed bread recipes by scrolling down the blog pages, or putting ‘Bread’ into the search box.
These ingenious kits are created by a new company called Grocycle.
They have developed a way of growing mushrooms on spent ground coffee, which in turn after you have enjoyed the mushrooms, can be used on your garden or allotment as good compost! In this way tonnes of ground coffee, that would otherwise end up on landfill, can be put to good use.
Isn’t that a great idea?
I’m so impressed that I would like to offer my customers the opportunity to order a Grocycle mushroom kit through eye2eye and save a little on delivery by collecting from me directly, either at one of the farmers’ markets, or from the shop. The mushrooms take just 14 days to grow, so delivery to me will be the day before collection, to ensure they are as fresh as possible when they reach you!
Click here to see the Gourmet Grower Mushroom Kit product
Give me a call if you are interested in ordering a Grocycle Gourmet Grower Mushroom Kit for £13.50 (collection day will be arranged with you):
Here is a lovely fairtrade recipe using Maftoul couscous from Zaytoun’s recent newsletter, which I will certainly try this weekend . . .
Recipe of the month
A new feature for our newsletters – this month we have a recipe which will make you the star guest at any summer barbeque – maftoul with sultanas, pumpkin seeds and squash
Total time required: 60 minutes
250g Organic Maftoul
70g Fairtrade sultanas
60g pumpkin seeds
1 medium-sized squash (about 750g)
3-4 tbsp. Zaytoun olive oil
1 tsp ground cumin
Flaky sea salt & freshly ground black pepper
1 handful picked
flat-leafed parsley, finely chopped
3 tbsp finely chopped dill
1 tbsp apple balsamic vinegar/cider vinegar
1. Put the sultanas in a bowl, pour over hot water or hot tea and leave them to plump up a bit.
2.Warm a frying pan over a medium heat and toast the pumpkin seeds, rattling the pan from time to time, until fragrant and toasted. Tip into a bowl and set aside.
3.Heat the oven to 190C/375F/gas mark 5.
4.Peel the squash, halve it and remove the seeds and fibres. Cut it into largish chunks of about 3cm and place in a roasting tin. Toss in two tablespoons of the olive oil, sprinkle on the cumin, salt and pepper, and toss again. Roast for 30-35 minutes, rattling the tin halfway through, until soft in the middle and gently charred around the edges.
5.Cook the couscous in water or stock according to the instructions on the packet.
6.To assemble the salad, toss the drained sultanas, pumpkin seeds and herbs with the couscous until well combined. Trickle over the remaining tablespoon or two of olive oil and the vinegar, and toss again. Taste, adjust the seasoning as necessary, and when you’ve achieved the balance of flavour you like, toss gently with the squash. Serve hot or cold.
Here is a delicious, wholesome recipe for rustic pumpkin seed bread.
I make my dough in a bread maker (to save my hands!) and this recipe works every time. You can use sunflower seeds in place of pumpkin seeds, or mix the two to the same weight, or sprinkle sesame or hemp seeds on the top before baking for extra crunch and all the benefits they offer.
I love the flavour of wholemeal bread, but you could try mixing half and half with strong white flour for a lighter loaf.
650g Marriages Organic Strong Wholemeal Flour
400 mls warm water
30 grams of organic Pumpkin seeds
1 1/2 tspns Doves farm quick yeast
1 Tspn pink Mountain fine salt
60 mls Organic sunflour oil
2 Tblspn Traidcraft fairtrade honey or granulated sugar
Put the water, salt & seeds in the bread maker
In a separate bowl add the flour, yeast and sugar
Work the oil into the flour and add this to the water and seeds in your bread maker.
Select ‘dough’ on your bread maker and allow to run.
Heat oven to 180 degrees
When the bread maker has completed it’s cycle:
Form the dough into palm sizes rolls (I made 8 rolls and a pizza base for tea this evening).
Place rolls in the centre of the oven for 12 – 15 minutes, until golden brown.
The rolls should have a hollow sound when you tap the bottom of them to indicate they are cooked.
Wet your hands with cold water and ‘dab’ the rolls while they are still hot, to keep the crusts a little softer.
Allow to cool and store in an air tight container.
They should keep fresh for a few days – if they last that long!
Run out of ketchup?
Before you make a dash for the supermarket, here is my simple (no cooking) recipe using just a handful of good ingredients. You can make it in minutes (that includes taking the ingredients out of the cupboard) and it will keep in the fridge for several days.
Quick & Simple Ketchup Recipe
150mls (or about 1 cup) of Organic Passata
2 Tblspn Organic Tomato Purée
1 Tbspn balsamic vinegar or cider vinegar for a softer flavour
2 Tspn Organic Agave syrup (or your preferred sweetener)
1/4 – 1/2 Tspn Himalayan fine Pink Salt to taste
1/4 Tspn organic Fairtrade black pepper (ground)
For a little kick. . .
1/4 Tspn Smoked paprika if you have it, but not essential
Mix the agave syrup, vinegar and seasoning together
Add the tomato purée and mix to a smooth paste
Add the passata a few tablespoons at a time and mix thoroughly.
If you use regular sugar, it may need to be heated slightly with the vinegar over a low heat until dissolved. Take off the heat and add the other ingredients as directed above. Allow to cool.
Store in the fridge in an air tight tub.
There you have it.
It tastes great and can be made in an instant.
Who needs the supermarket?!
Preparations are underway for the Official Opening of eye2eye FairTrade Shop on Saturday June 22nd from 10am to 4pm at The Yard, High Street, Wollaston, NN29 7QF. We will be having a ‘ribbon cutting’ at 10.30am.
I will be offering free samples, chocolate tasting and 10% on the day if you spend £10 or more!
In addition to our permanent shops, we are planning to have a Bouncy Castle, music, beer tent and fresh local produce available at The Yard on the day. The cafe will be offering freshly bakes cakes and lunches, the pottery will be offering hands-on ‘make a pot’ sessions and the day promises to be one of fun for all ages.
Everyone is looking forward to welcoming you – hope you can make it!
The village will be busy that day, as the local school also has it’s Annual Summer Fete, so no doubt the place will be buzzing all day!
Come and join the fun!