By GWEN HARPER
THE Fast Foodie catering team at the Waterbridge Food Co-op has had a great start to the year, and has been cooking up a storm. We now have 10 of our most popular meals available in the Waterbridge Food Co-op Pantry including Baked Honey Mustard Chicken, Beef Stroganoff, Chow Mein and fried Rice (with both a bacon and a vegetarian version). Most of these frozen meals come complete with side dishes, and make a healthy, fast alternative when your cupboard is empty or you run out of time to cook. Nutritional information and re-heating instructions are on the bottom of the containers and we use as much of our own harvested vegetables as possible. They are super healthy and look out for the new low-fat options too!
When you buy from the Co-op, you help keep us going so we can continue to keep providing cheap, locally sourced food options to the Brighton municipality. Drop in and stock up your fridges – but remember at $3 each, the frozen meals sell fast! Our opening days are Tuesday 10am-2pm, Wednesday 1-4pm, Thursday 1-4pm and Friday 10am-2pm. EFTPOS isavailable.
Many people don’t know that Waterbridge has another cooking group. Our Chefs at Home group is a ‘learn to cook’ program for those who want to build up confidence in the kitchen. This month they have been focusing on healthy lunch-boxes – items that cook up in bulk, freeze easily, taste great and make for faster mornings (who doesn’t need that!).
If cooking isn’t your thing, the Waterbridge community gardens are looking great and harvesting bucket-loads, we would welcome some gardening help, no experience necessary. We are also seeking community groups to ‘adopt’ a vegie patch. We have four still to give away so please email us at firstname.lastname@example.org if you are a community group, childcare group or are a home day-care provider who would like some valuable ‘garden’ time while learning how to grow vegies. Tools are provided. If you are a home gardener and have excess harvest, please donate it to Waterbridge and we will put it to good use! More information can be found at here
*Gwen Harper is project manager for the Waterbridge Food Co-op
FEATURED RECIPE: We welcome guest chefs to our Chefs at Home program. In January we had Harry from BL Computers teach us how to make a casserole from his home country of Holland:
1kg beef steak (chuck) cut into 2cm pieces
2 tablespoons olive oil
60 ml (1/4 cup) Worcestershire sauce
2 brown onions, chopped finely
2 garlic cloves, crushed
250g rindless bacon, chopped coarsely
1 litre beef stock
410g tin of crushed tomatoes
2 tablespoons tomato puree
1 medium orange sweet potato, chopped coarsely
1 leek, chopped coarsely
3-4 stalks of celery, chopped coarsely
1 large red capsicum, chopped coarsely
2 carrots, chopped coarsely
1 parsnip, chopped coarsely
2-3 potatoes, chopped coarsely
1. Coat beef in flower, (put both in freezer bag and shake for 30 seconds), Heat oil in pan and cook beef in batches until browned, set aside.
2. Cook garlic, margarine, onion and bacon in same pan, stirring for three minutes, add puree, stir one minute.
3. Return beef to pan and add stock, undrained tomatoes and Worcestershire sauce, bring to boil. Reduce heat and let simmer covered for one hour, stirring occasionally.
4. Add all vegetables to pan, simmer uncovered, stirring occasionally for about 35-45 minutes.
5. For extra flavour add some mixed herbs when adding vegetables.