Author: crowlasludgvanwi

By tradition our January monthly meeting has been a celebration of Ludgvan Feast. This year we welcomed Eloise and Ellen from Leach Pottery in St Ives. Members were intrigued to hear tales of Bernard Leach and how he became a renowned potter, and especially enjoyed making their own ‘pinch pots’. Cheese scones made by our own Diane, saffron buns and traditional mead and apple juice were provided as refreshments for the evening. A rousing rendition of the Cornish Anthem, Trelawny rounded off the festivities. Members were asked to bring in donations for Penzance Foodbank, and a car full of tins, cartons and non-perishable items was duly delivered to a thankful CITPA.

Our Meet and Eat subgroup is always well attended and the first meeting of 2023 was no exception. The Victoria Inn at Perranuthnoe is a 12th Century Inn with a reputation for good food and a cosy welcoming atmosphere, and is a favourite amongst members. The over 60’s menu on a Tuesday is particularly popular, with a choice of fresh, local dishes.

For their first meeting of 2023, Gail showed members of the monthly crafty sub-group how to make pretty individual hand made coasters. Nine unique and beautiful little mats were produced! Next month they will be making envelopes and cards using patterned papers. All Crowlas and Ludgvan WI members are welcome at our sub-groups, currently Book Club, Camera Club, Meet and Eat, Walking Group and Gail’s Crafts. Ask a committee member at the next monthly meeting and they will point you in the right direction.

The last (and easiest) of this year’s 12 Recipes for Christmas is a great way to use up leftover Christmas pudding, or Christmas cake. Take a tub of good quality vanilla ice cream, leave to soften and simply crumble in the leftover pudding or cake (including icing and marzipan if you like). stir well and freeze in clean yoghurt pots for individual servings.

After Christmas there is likely to be a variety of leftovers. This recipe is a way to use up Panettone, even if it is somewhat stale.

Ingredients

Panettone, cut into wedges

2 eggs

50g butter

140ml double cream

225 ml milk

1 tsp vanilla extract

2 tbsp caster sugar

Method

Heat oven to 160 degrees, butter a baking dish.

Layer panettone and butter top generously. Mix eggs, milk, cream, vanilla and caster sugar. Pour over panettone and bake for 30-40 minutes until golden.

Ingredients

1 pack ready rolled puff pastry

1 egg, beaten

225g grated cheese

275g breadcrumbs

1 onion (grated)

3 tbsp double cream

1 tbsp fresh chopped herbs of your choice

1 tsp mustard powder

salt and pepper to taste

Method

mix cheese, breadcrumbs, onion, herbs and mustard powder thoroughly in a bowl. Add salt and pepper, shape into a sausage shape. place along one edge of the pastry and roll up, overlapping a little at the end and sealing with a little water. Cut into individual rolls, snip the tops a couple of times and brush with the beaten egg. Bake for 20 25 minutes at 220 degrees until golden brown. Cool on a wire rack.

With fun, food, crafts singing and a fantastic raffle, our Christmas Party was a fitting end to a fun packed 2022. Many thanks to all those who organised, attended and cleared up afterwards!

Ingredients

15 ginger biscuits

6 tbsp melted butter

400g cream cheese

Grated zest of 3 clementines (save segments for later)

200g mascapone

100g caster sugar

3 tbsp milk

184ml double cream

Method

1. Crush biscuits, and stir through the melted butter.
2. Put mixture into a 23cm cheesecake tin, and push down with a spoon. Put into the fridge to set, and leave for 30 mins.
3. Put the cream cheese, zest, mascapone, sugar and milk into a bowl and mix with a wooden spoon.
4. Put the cream in a separate bowl and whisk until thick. Add to the orange mixture and mix well.
5. Take the biscuit base out of the fridge and pour the filling over. Spread evenly.
6. Decorate with orange segments and return to the fridge until ready to serve (at least 4 hours).

Ingredients

150g bacon

1 onion (finely chopped)

180g risotto rice

1 chicken or vegetable stock cube, dissolved in 500ml boiled water

60g brie

Cranberry sauce (optional)

Method

1. Chop the bacon into small pieces.
2. Fry the bacon in a pan. Add the chopped onion and leave to soften. Add the rice and stir well.
3. When the rice starts to go clear, add half the stock. Leave the rice to cook and absorb the liquid. Then keep adding the remaining stock a little at a time until it reaches the desired texture.
4. Chop the brie and stir through until it is mostly melted.
5. Add a dollop of cranberry sauce on top if you’d like, and serve!

Use your slow cooker to get ahead with your preparation for the big day. This recipe also freezes well. If you like a bit of spice in your red cabbage then you can add half a teaspoon of mixed spice.

1 large red cabbage, shredded

1 apple, peeled and chopped

1 onion, peeled and sliced thinly

3 tbsp soft dark brown sugar

50 ml cider vinegar

salt and pepper to taste

Method

Add all ingredients to slow cooker, stir and cook on low for 5-6 hours