By CHRISTINE GIMBLETT
WELL here I am with my second article for the Brighton Community News! This month the Waterbridge Fast Foodies are underway with our second lot of cooking classes at the Gagebrook Community Centre (first Wednesday of the month) and at the Brighton Civic Centre (second, third and fourth Wednesdays of the month). If you would like to join us and cook up a storm please contact the Gagebrook Community Centre or look us up on the Waterbridge Food Co-Op page on Facebook – we are always looking for new people to cook with us.
In our first 10-week cooking program, which ran from April to June, we cooked more than 650 meals which have been sold through to the Waterbridge Community Pantry or given to community food programs. We have also made more than 450 jars of jams and chutneys which have ranged from apricot to feijoa! I can’t thank the Fast Foodies cooks enough for all of their amazing cooking – you are just awesome!
This month we have been using the best of the winter’s seasonal vegetables making broccoli and cauliflower frittatas. These yummy little veggie bundles are good hot or cold and are great in lunchboxes. You can also add other veggies from the fridge to really pack those vegetables in.
Broccoli and Cauliflower Frittatas (makes 8)
Cooking oil spray
500g of broccoli and cauliflower mix, chopped
2 ½ cups milk
1 ½ cups tasty cheese, grated
100g of shaved ham, chopped
4 spring onions, chopped
- Preheat oven to 180 degrees C. Lightly spray eight pie pans or a muffin tin with cooking oil spray and place on an oven tray.
- Arrange vegetables in the base of the pans.
- Whisk eggs with milk, add grated cheese, ham and chopped spring onions.
- Carefully pour mixture over the vegetables.
- Bake for 30 minutes until set and golden in colour.
- Serve hot or cold with salad or more vegetables.
The Waterbridge Community Pantry at Gagebrook Community Centre sells broccoli and cauliflower along with a range of fruit and vegetables. Come in and have a look.