The Foodie Group had the last full meeting of 2017 today as our next monthly meeting will be our Christmas lunch which we are celebrating at L20, the hotel school of Hugh Baird College. I know we will be well fed and “watered” there. At the meeting today we celebrated French food with Sue, Cheryl, and Margaret A, providing tasters for us to share. These included a delicious lentil and Toulouse sausage cassolet, pate, cheeses, escargots, mussels, crispy French stick, followed by tarte tatin and crème fraiche. Delicious food with plenty of chat. I doubt anyone needed lunch after the tasters. Continue reading →
The foodie group met today and it was great to welcome 3 new members, taking the number in the group up to 20. Following the theme of sampling cuisine from different countries it was turn of myself and Jill today to provide tasters from Japan. Jill unfortunately was not able to attend but sent some delicious Japanese Mochi for us to sample. This is a Japanese rice cake which is pounded into a paste and then shaped. We tried some containing chocolate and also some with peanut butter centres coated in coconut (which can be seen in the gallery), both of which were delicious. Continue reading →
Unfortunately due to a misprint in the latest newsletter the date for the foodie group meetings is incorrect. We meet at St James Church Hall, Green Lane, Maghull at 10:30 on the 3rd Thursday each month NOT the 1st Thursday as printed.
Apologies to the lady who attempted to join the group on the 1st Thursday. We hope to see you this week 19th October, when we will be sampling Japanese Food. New members are welcome…just turn up.
The foodie group met today for our usual monthly meeting and this month had the opportunity to sample Greek cuisine courtesy of Gwen, Mavis and Dot.
We tasted Kleftico, a traditional slow cooked lamb dish, feta salad, olives, baked aubergine and tomato, spiced potato wedges, tzatikii, wild rice salad, followed by desserts of fresh fruit crepes with chocolate spread, baklava, and a delicious chocolate coated almond and nougat slice, nicely washed down with a glass of ouzo. Judging by all the empty plates the Greek food was enjoyed by all.
The foodie group meet on the third Thursday of every month and is open to new members.
12 members of the Foodie group took to the Leeds Liverpool Canal this evening for a 3 hour cruise aboard the Pride of Sefton. Safe in the hands of our illustrious skippers we cruised from the mooring at Haskayne, northward to Scarisbrick Marina, then turned around and sailed back to the turning point just before Lydiate, before returning to our starting point. We were rewarded with clear blue skies and lovely sunlight , and enjoyed a very pleasant summer evening with good food, plenty of oesophageal lubrication and great company.
The foodie group is open to new members so if you would like to join us and engage in relaxing activities such as this, check out the details here
17 members of the Foodie Group attended the annual Pick nick at Brenda’s, who as previously offered the use of her wonderfull garden. The weather was kind to us and eventually turned out to be warm and sunny.
A superb variety of food, both Savoury and Sweet was supplied by the members, and we were all able to try a bit of this and a bit of that.
We did of course also enjoy the contents of a few bottles of various sorts. Lots of laughter and conversation enjoyed by all.
July 30th. 2017 – A Day To Remember. A poem by Carolyn
Ruth, Geraldine and Brian started our Spanish experience with a quiz which certainly worked up an appetite for what was to follow! Ruth explained that garlic and olive oil (extra virgin, is best) feature prominently in Spanish food. Sea food, … Continue reading →
Carolyn, Deborah and Peter presented us with Indian cuisine today. Peter loves to experiment and was inspired to look at Indian food because Deborah’s son had been to a wedding in Kerala. Peter explained that there are regional differences in curries. For example Northern Indian has milder flavours using almond and cardamom. In Southern India the food is much more spicy.
Carolyn made us a salad consisting of mango, red pepper, oranges, corriander, red onion, pomegranate seeds(Carolyn’s tip, buy ready prepared!!) and lime juice which was a lovely combination of flavours.