Food Maker Space

A maker space is a physical location, where people gather to share resources and knowledge, work on projects, create and network.

No wastage: Use what needs using, then create your meal from that. This allows for buying what is on offer, in season, available in the garden.

Focus on local ingredients when sourcing your food to prevent transporting food unnecessarily around the globe.

 

Following some guidelines for communal cooking:

Create your meals using as much fresh as possible. Ideally up to 60% (some foods need cooking or other treatments to be healthy, potatoes, some spinaches, beans, etc.) 

So include fruit and salads wherever possible and even as toppings on cooked dishes, like herbs, seeds and sprouts.

In general when designing your meals, make vegetables the main ingredient.

Then think about carbohydrates; for example potatoes, sweet potatoes, corn, rice and different grains (include amaranth or millet) or main ingredients like beans, lentils and chick peas which deliver a huge amount of protein at the same time.

Note: Protein isn’t a problem. It’s a myth. Definitely not in a vegetarian diet and in most cases not even in a vegan diet, as even some vegetables have 30% of protein in them and a main carbohydrate source like grains has over 7% of protein and we only need 12% of protein.

Then think about good oils. Focus on plant derived cold pressed oils. Can be as simple as soaked seeds. Whatever oil you use (olive, rapseed, sunflower, …) adding flaxseed oil (used cold) is recommendable as it balances the omega-3 and omega-6 and make sure you know at what temperature they form transfatty acids, as you definitely want to avoid them.

If you have a dish based on white rice or white flour, like pasta add nuts and seeds to satisfy your bodies need for minerals and other nutrients.

 

4.1 - Food Preparation

The process for ensuring things run smoothly in the kitchen is very simple:

  • Help with food preparation
  • When a utensil, cutting board etc, has been used take it to the washing up area.
  • Wash up all utensils, pots & pans, etc as you cook the meal.
  • Put any of the cutlery, plates etc away which are already in the drying rack before washing any more dishes.
  • Serve up the food onto the server.
  • Hit the gong and people will magically appear from all directions!
  • If you didn’t get the chance to help with food prep or the cooking, help keeping public cooking spaces maintained by:
  • cleaning fridges, floors, cupboard or:
  • put left-overs away
  • rearrange the food in the fridges so that left overs can be put away
  • If you can make anymore space in the fridges, add vegetables that are in the storage, they always last longer in the fridge,
  • or: collect the plates at the end of the meal and start washing up Serving

The kitchen has the capacity to serve a large number of people safely if a few rules are observed.

There are four main areas. These are the:

Cooking area/Eating area/Stores area/Washing up area.

 

 

 4.2 - Leftovers

Leftovers are a great thing when cooking communally. If labelled and stored correctly, easy leftover meals can be heated-up in the following days. Perfect when you don't want to spend hours in the kitchen. Salads and curries save particularly well. Follow the food labelling system to ensue that we reduce food waste. This can be found in 'Food', 'Labelling' on the website.

 

4.3 - Recipies

There are some great recipe books in the T-House library. Make use of these when being creative in the kitchen. Use older produce first (top-shelf of veggie fridge) to ensure we are not wasting food unnessacarily. There are also many good recipes on 'Food'; 'Recipes' menu at the t-house.org website.

Peel and core the pumpkin (peeling is optional - some people like the skins)

cut into small pieces and place in baking dish drizzled with little olive oil, cover with tin foil and put in oven at 130 degrees for about 30 mins

You can toss some finely chopped garlic in with the pumpkin while it is roasting; after the pumpkin becomes soft you can add fresh basil or parsley chopped up

take the tin foil off and stir and mash pumpkin. this is a good time to taste and add aditional flavouring like salt and pepper. put back into oven to let flavors cook in with tin foil off

nutmeg and cinnamon also go very well with pumpkin

Roast pumpkin and veggies

You can also do the same with larger chunks of pumpkin, sweet potato or squash

chop and peel, place in baking dish with a little water, oil, and spices such as garlic and rosemary or tumeric and ginger with sea salt

cover with tin foil and let bake in oven for about 30-50 mins, depending on oven and size of chunks

you want them to be soft but not too mushy

Sun Dried Tomato and Herb Fettuccine

cook pasta as directed, plain or spinach fettuccine works best

while water is boiling and pasta is cooking, chop up loads of garlic, and fresh herbs such as basil, parsely, cilantro or rosemary

also chop up lots of sundried tomato and red oinion (you could also add mushrooms and red pepper if you like)

if you have time sautee the garlic, onions and mushroom in a pan with a little oil and salt, throwing in the tomato and peppers last.

if you are rushed for time just throw everything in with the pasta once it is ready and mix it all up very well with additional oil and fresh cracked pepper and sea salt if you can

make sure you rinse the pasta very well before adding rest of ingredients

pamesan and feta cheese go very well all mixed up in the pasta with the other ingredients or left on the side to make it vegan friendly

nutritional yeast is also yummy mixed in with veggies and spices as it adds a cheesy flavor and has lots of b12!

How to Make KimChi! - One of the worlds healthiest foods!

Dissolve 3 tb spoons of salt in 6 cups of water

Put 2lbs of Chinese cabbage in a large bowl and pour the brine over. Let stand for 12 hrs.

Drain the cabbage reserving the brine

Mix in 6 scallions, fresh minced ginger, 2 tbls spoons of dried hot pepper hot spice of your choice. Add more or less depending on heat preferred. As well as 1 tsp of sugar

Push a freezer bag into jar to seal. Pour in the remaining brine

Seal the bag and let the Kim chi ferment in a cool place for 3-6 days

Kim Chi can be stored for up to three months and is packed with A,C, Calcium, iron and pro-biotics

It is excellent for aiding digestion and circulation

Avocado and tomato gazpacho Soup

This is a cooling and detoxifying soup for the liver. The ingredients blend very nicely to cool and refresh the body while fighting bacteria.

chop and puree 6-10 tomatoes with a little water in a food processor or blender.

Then add one grated cucumber and a handfull of coriander

mash up 2-3 avocados, juice of one lemon,1-2 cloves or garlic, a little fresh mint and salt in a bowl

Mix the ingredients together for one quick blend adding tabasco sauce for a little extra spice to give the cool a little kick.

Let the soup sit for at least an hour in the fridge

Smashed potatoes

wash potatoes very well and cut them into small chunks

place them in bioling water for about 30 mins or until they are very soft

when they are soft drain the water and mash or blend them in the same pot

you can add butter or milk to make them more creamy

add garlic, sea salt, or herbs such as basil, rosemary or parsley if you like, Tuscan is amazing.

Garlic Soup

Easy, Warm, Cheap Garlic Soup

Chop up 5-10 bulbs of garlic and 1-2 onions, sautee in a pan with oil for about 20 mins, keeping the heat low

Add about 4-6 cups of water, 1-2 chopped potatoes

bayleaf, thyme, oregano, coriander

Bring the soup to a boil and allow it to simmer until the potato is cooked. you can also add other veggies like collard greens or pumpkin to make it creamier

add tamari, or braggs, and lemon juice if desired

yummy with polenta crouton recipe. Great for keeping both vampires and parasites away

T - House

 

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