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    St. Margaret's Recipe Book
    St. Margaret's Recipe Book
    St. Margaret's Recipe Book
    Ebook116 pages41 minutes

    St. Margaret's Recipe Book

    By The Congregation of St Margaret's

    ()

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    About this ebook

    Food for Family and Friends


    In loving memory of Michèle Crawford


    Recipes from the Congregation of St. Margaret's Church, Oxford.

    Collected by Sam Schad and with

    LanguageEnglish
    PublisherSt Margaret
    Release dateApr 1, 2024
    ISBN9781739966836
    St. Margaret's Recipe Book

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      Book preview

      St. Margaret's Recipe Book - The Congregation of St Margaret's

      St Margaret’s Recipe Book

      Food for Family and Friends

      In loving memory of Michèle Crawford

      and with thanks to Eve Barsham for the idea!

      Oxford, June 2024

      St Margaret’s Church, Oxford OX2 6RX

      Forward

      Rev’d Claire Browes

      I wonder how you keep your recipes. Are they neatly written up in a book? Organised alphabetically in a folder? A set of bookmarks on your web browser? When my grandmother died, I inherited all of her recipes – she didn’t keep them in a neat book but in bundles labelled ‘starter’, ‘vegetables’, etc. If I am honest, I have barely cooked a single one of them, but they feel too important to part with. We cook and eat every day and the recipes she had collected over a lifetime tell a story about who she was. There are cards cut from the side of flour boxes from the 1950s, cuttings from 80s magazines, many handwritten ones and some in handwriting which is not her own, recipes passed to her from other people. There are recipes from her own mother in there too. Recipes often have stories to tell and connect us with those we love.

      This set of recipes reflects our community: some have a particularly special story or significance, others are just family favourite meals.

      The cookbook is raising money for the Gatehouse Counselling Service.

      From the Gatehouse website

      https://oxfordgatehouse.org

      The Gatehouse is an award-winning community drop-in centre with over 30 years’ worth of experience of reaching out to, and supporting, adults who are homeless, vulnerably housed, on low or no income, and/or looking for company & community. We operate on an open access basis as our guests can face many barriers that lead to marginalisation and social isolation. As the years have gone by, we have found ever more ways of supporting guests in overcoming challenges. We do this by consulting, listening, and embedding co-production. We also involve guests (the users of our service) in decision making and developing our services to meet their needs.

      Starters & Salads

      -7-

      Main Courses

      -27-

      Puddings

      -57-

      Biscuits & Cakes

      -85-

      STARTERS & SALADS

      HOMEMADE FALAFELS

      LYNSEY BENNET

      ST. MARGARET'S SOUP

      KATHRYN BUNCH

      CAULIFLOWER SALAD

      THALIA CARR

      COLD CHICKEN IN MANGO SAUCE

      MICHÈLE CRAWFORD

      CASHEW BALLS IN MANGO SAUCE

      MICHÈLE CRAWFORD

      SEARED SCALLOPS & PEA PUREE

      CAROL GOODALL

      VEGAN SWEET POTATO & BROWN RICE SALAD

      SUSIE HARRIS

      LENTIL, FETA, & TOMATO SALAD

      TALBOT-PONSONBY FAMILY

      CHICKPEA & ROAST VEGETABLE SALAD

      TALBOT-PONSONBY FAMILY

      STUFFED EGGS

      CARA THOMAS

      HOMEMADE FALAFELS

      Lynsey Bennet

      I get 16-20 falafels from this recipe, which serves 4 as a main course if you prefer. You can add to this spice mix to your taste: harissa paste, fresh coriander, chilli flakes, sesame seeds, etc.

      1 large onion

      4 cloves garlic

      1 tsp cumin seed

      1 tsp smoked paprika

      1 tsp ground coriander

      1 tsp ground cumin

      2 tins chickpeas

      1 beaten egg

      1 -2 tbsp breadcrumbs/stuffing mix

      Chop and fry the onion, garlic and spices for five to ten minutes until soft.

      Drain the chickpeas and add to the pan. Fry for another ten minutes to dry the chickpeas out.

      Mash the mixture and turn it into a bowl

      Add the egg to bind

      Add breadcrumbs  to make it the consistency needed to form small patties/balls

      Form 16 - 20 balls and shallow fry until brown

      Serve with pita, hummus and salad

      St Margaret’s Soup Dragon

      ST. MARGARET'S SOUP

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