traidcraft

Sampford Peverell

Methodist Church

working together

for fair trade

recipebookcharity lunchm

y r

ecip

esAll proceeds go to

Traidcraft exchange.

Helping people

in

developing coun

tries.

1

Introduction pg1

soup pg3-31

Bread pg31-36

Cakes pg39-54

Traidcraftproduce pg37-38

Index pg55

Contents Soups& bread

2 3

Introduction: A Traidcraft Sale and Charity Lunch is held each month in our Methodist Church at Sampford Peverell. The donations received from the lunch are sent to a variety of charities throughout the year.

We are frequently asked for the recipes for our soup, cake and bread so we hope you will enjoy making the selection in this recipe book.

Wherever possible Traidcraft ingredients have been used in our recipes and all the proceeds from this book will be sent to Traidcraft Exchange.

About the Charity: Traidcraft ExchangeTraidcraft’s charity, Traidcraft Exchange, is the UK’s only development charity specialising in making trade work for the poor.

Established in 1986, Traidcraft Exchange works to enable poor producers in Africa and Asia to grow their businesses, find markets, and engage effectively in trade.

Passionately believing that trade can provide opportunities for people to work their way out of poverty, their development programmes are directly benefiting more than two million people, and touching the lives of a further 24 million. Countless more benefit from their policy and advocacy work.

Traidcraft Exchange is not funded by Traidcraft’s trading activities. The trading company profits are generated primarily to allow us to grow the benefits to our producers. This limits the amount available for donations. Even if the trading company’s profits were passed on, this would fund only part of the charity’s expenditure.

The charity relies upon funding from the donations of thousands of individuals, combined with major grants from trusts and governmental organisations to support our overseas development work.

Shopping listBeef and Barley Winter Warmer Soup250g minced beef

2 large onions, chopped

50g pearl barley

50g split peas

3 large carrots, chopped

100g cabbage, thinly shredded

200g swede chopped

2 medium leeks thinly sliced

2 litres beef stock

Salt and pepper

Fresh chopped parsley to serve

MethodYou will need a large saucepan for this.

Dry fry the minced beef until browned.

Add onion to the pan and cook for 5 minutes.

Add pearl barley, split peas and stock.

Bring to the boil.

Simmer for 30 minutes.

Add the rest of the vegetables and cook for a further 45 minutes.

Serve sprinkled with chopped parsley.

minced beef2 onions

Serves 6/8

(tastes even better made the day before)

split peas3 carrotscabbageswede pearl barley

2 leeksbeef stockpepperparsley

4 5

Big and Beefy MainSoup Course 500g minced steak

2 onions each cut into 8 wedges

600g new or salad potatoes, chopped

4 large carrots, halved and cut into rough chunks

1 med parsnip, cut into chunks

700ml beef stock (hot)

1 can baked beans

Splash of Worcester sauce

Salt and pepper

MethodFry mince in a large pan until browned.

Add onion and cook for a further 5 minutes.

Add the hot stock and other vegetables.

Bring to the boil and simmer for about 20 minutes until the vegetables are soft.

Add the Worcester sauce, baked beans and Salt and pepper to taste.

Re-heat and serve.

Serves 4/5

Shopping listminced steak2 onionssalad pots

4 carrotsparsnipbeef stockbaked bea

ns

Worchester sauce

Black Bean Soup250g black beans

1 tablespoon olive oil

3 rashers smoked bacon, finely chopped

1 onion, peeled and chopped

1 carrot, peeled and chopped

1 clove of garlic and 1 teaspoon cumin

1 teaspoon Tabasco sauce

a handful of fresh coriander, stalks and leaves separated

1.2 litres ham or chicken stock

Juice of ½ a lime

Salt and pepper

For the Salsa½ red onion, peeled and very finely chopped

2 tomatoes, skinned, and very finely diced

1 green chilli, very finely chopped

Juice of ½ a lime

Salt and pepper

MethodSoak the beans in water overnight.

Drain and rinse.

Heat the oil in a pan.

Add the bacon, onion, carrot and garlic.

Cover and sweat for 10 minutes.

Add the cumin, Tabasco, coriander stalks, drained beans and stock and bring to the boil.

Boil for 15 minutes, then reduce heat and simmer gently for about an hour or until beans are soft.

Remove and reserve about 3 tablespoons beans for the salsa.

Blend the rest of the soup until smooth Return to the pan, and add lime juice and seasoning. Reheat gently to serve, topped with the salsa.

To make the SalsaCombine the salsa ingredients in a bowl. Add the reserved beans and the coriander leaves, and mix thoroughly.

Serves 4/5

6 7

Broccoli and Stilton Soup25g butter

2 onions chopped

350g broccoli, broken into florets

1 medium potato, cut into chunks

700ml chicken or vegetable stock

300ml milk

150g stilton, rind removed, diced

Salt and pepper

MethodMelt butter in large pan and sauté onion until soft, but not coloured.

Add broccoli, potato and stock.

Bring to the boil.

Lower the heat and simmer for 15 to 20 minutes until vegetables are soft.

Cool slightly and blend until smooth.

Add milk and reheat.

Add the cheese, stirring until it melts, but do not allow to boil.

Season with salt and pepper.

Serves 4

Shopping list

butter2 onionsbroccoli

1potatomilkstilton

chicken or veg stock

Shopping list

Broccoli, Pea andCheddar Soup25g butter

1 onion

1 clove of garlic, finely chopped

600ml vegetable bouillon

300g broccoli florets

150g frozen peas

150ml milk

100g Cheddar cheese

MethodMelt the butter in a pan.

Add the onion and garlic, and soften for 10 minutes.

Add the bouillon and broccoli, and simmer for another 10 minutes.

Add the peas, and simmer for a further 5 minutes.

Blend until smooth.

Return to the pan, and reheat gently, adding the milk and cheese, and stirring all the time.

Serve, with a little extra grated cheese sprinkled on the top.

butter1 onion1 garlic clove

vegetable boultonbroccoli floretsfrozen peas milkCheddar cheese

Serves 4

8 9

onion

Brussel Sprout, Parsnip and Brie Soup450g sprouts, trimmed and halved

1 tablespoon oil

1 large onion, chopped

3 cloves of garlic, chopped

2 med parsnips, peeled and sliced

125g brie (or other soft cheese)

1.2 litres vegetable stock

Salt and pepper

MethodHeat oil in a large pan and fry onion until soft.

Add garlic, the sprouts and parsnips and sweat for five minutes over a low heat.

Stir in the stock and bring to the boil. Reduce the heat and simmer until the vegetables are cooked.

Add the soft cheese and allow to melt, then liquidise.

Adjust seasoning.

garlicparsnipsbrie

sprouts

(This recipe evolved from

some Christmas leftovers and

works really well, even if you

don’t like sprouts!!)

Serves 4/5Carrot and Ginger Soup1 tablespoon of oil

1 onion chopped

1 celery stick chopped

5cm piece of root ginger grated

900g carrots chopped

300g potatoes chopped

1.4 litres vegetable stock.

MethodHeat the oil in a large pan and cook the onion and celery for 5-10 minute until soft.

Add the ginger and cook for another minute.

Add the carrot and potato.

Pour in the stock and cook for about 25 minutes until the vegetables are cooked.

Allow to cool slightly and liquidise.

Return to the pan and heat through until piping hot.

Salt and pepper to taste.

oil1 onion1 celery stick

root gingercarrotspotatoesveg stock

Serves 6

10 11

vegetable oil

Carrot and Orange Soup2 tablespoon vegetable oil

450g Carrots, peeled and chopped

1 large potato, peeled and chopped

1 onion, chopped

2 large oranges, grated rind and juice

1.2 litre vegetable stock

½ teaspoon grated nutmeg

150ml plain yogurt

Salt and pepper

MethodFry the onion in the oil until lightly coloured.

Add the potato and carrots and cook in the pan for a few minutes until all the vegetables are coated in the oil.

Cover and cook for about 10 minutes stirring occasionally until the vegetables start to soften but not colour.

Poor in the stock, the orange rind and juice and add nutmeg and Salt and pepper.

Bring to the boil and simmer for 30 minutes until the vegetables are cooked.

Leave to cool slightly and blend until smooth.

Add 2 tablespoon of yogurt and re-heat gently.

Serve with a swirl of yogurt in the centre of each bowl.

carrotspotato1 onion

2 orangesvegetable stock

nutmegplain yogurt

Serves 4/5Courgette and Feta Soup 1kg courgettes, grated

2 cloves of garlic, finely chopped

1 jar of feta cheese in herby oil

1 litre milk

Salt and pepper

Basil

MethodDrain the feta cheese, reserving the oil.

Use 2 –3 tablespoons of this oil to sauté the garlic.

Add the courgettes.

Cook for 20 minutes until most of the water has evaporated and you have a thickish courgette paste.

Crumble in the feta cheese.

Add the milk.

courgettes2 cloves garlicfeta cheese

1 ltr milkbasil

Serves 6

12 13

Curried Parsnip and Apple Soup 3 tablespoons olive oil

2 onions, peeled and finely chopped


1 teaspoon coriander

1 teaspoon cumin

1 heaped teaspoon turmeric

1 heaped teaspoon ground ginger

700g parsnips, peeled and diced

1.2 litres vegetable bouillon

Salt and pepper

175g apple, peeled and grated

Serves 6

MethodHeat the oil in a pan.

Add the onions and garlic.

Cook until beginning to soften.

Add the spices and cook for a few minutes.

Add the parsnips and bouillon, and Salt and pepper.

Simmer gently for about an hour.

Blend until smooth.

Return to the pan, and reheat gently.

Stir in the grated apple, and simmer very gently for 3 minutes.

Serve garnished with parsnip crisps.

For the garnish1 parsnip, peeled and sliced as thinly as possible, deep fried in oil for 2-3minutes, drained on kitchen paper and sprinkled with salt.

Shopping list

Honeyed Swede Soup1 swede, peeled and diced

1 tablespoon honey


Salt and pepper

1 onion, chopped

1 teaspoon thyme, chopped

750ml chicken stock

100ml cream

MethodToss the swede in the honey and ½ the oil

Add Salt and pepper and roast for 1 hour at 160ºC.

Heat the remaining oil in a pan.

Add the onion and thyme, and cook until soft.

Add the roasted swede and chicken stock, and bring to the boil.

Blend until smooth.

Return to the pan and reheat gently, adding the cream.

Season and serve.

swedeTraidcraft honey

olive oil1 onion, tymechicken stockcream

Serves 4

14 15

chickpeas

Leek and Chickpea Soup330g chick peas, soaked overnight, or 2 tins chickpeas

1 potato, peeled


5 leeks, sliced


1 litre vegetable bouillon

Salt and pepper

Parmesan cheese, grated

potatoolive oil5 leeks

2 garlic clovesvegetable bouillon

parmesan cheese

MethodRinse soaked chickpeas.

Cover with water and cook with potato until tender.

Heat oil in pan.

Add leeks, garlic and salt and sweat gently until tender.

Add drained chickpeas and bouillon.

Simmer for 15 minutes.

Blend all or ½ of the soup, if you prefer a little more texture.

Season and add parmesan to taste.

Serve, sprinkling a little more parmesan on the top.

Serves 6

Shopping list

Leek and Potato Soup50g butter

1 large onion, chopped

4 large leeks, sliced and rinsed

350g potatoes, peeled and chopped

1.2 litres vegetable stock

2 bay leaves

Salt and pepper

MethodMelt the butter in a large pan.

Add the onion and fry until soft, but not brown.

Add the leeks and potato.

Coat in the butter and cook gently for a few minutes.

Add the stock and bay leaves.

Bring to the boil.

Then simmer for 30 minutes until everything is cooked.

Remove the bay leaves and puree.

Reheat, season and serve.

butter1 onion4 leekspotatoesvegetable stock2 bay leaves

Serves 4/5

16 17

olive oilLemony Parsnip Soup 2 tablespoon olive oil

2 parsnips, peeled and diced

2 leeks, sliced


Juice of 1 lemon

Salt and pepper

2 parsnips2 leeksvegetable bouillon1 lemon


Add parsnips and leeks, and stir to coat the vegetables with oil.


Add the bouillon, and lemon juice.

Bring to the boil, cover and simmer for 30 minutes until vegetables are tender.

Blend until smooth.

Season and serve.

Combine topping ingredients, and sprinkle on top.

Serves 6

For the garnishApprox 20g toasted almonds, very finely chopped, a few sprigs of rosemary, very finely chopped, grated zest of 1 lemon.

Shopping list

Lentil and Bacon Soup1 tablespoon olive oil

3 rashers streaky bacon, chopped


1 stick of celery, sliced, including the leaves

175g green lentils, washed and drained

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

850ml ham or chicken stock

Salt and pepper


Add the bacon, onion and celery.


Add the lentils, herbs and stock and bring to the boil.

Cover and simmer for 30 minutes.

Blend until smooth.

Return to the pan, and add seasoning.

Serve garnished with bacon crumbles and parsley.

olive oilbacon1 onion

celery stickgreen lentilsthyme parsley, ham/chicken stock

Serves 4

For the garnish2 rashers bacon, cooked until crispy and crumbled into pieces & parsley

18 19

passata

Lightly spiced tomato and apple Soup500g carton of passata

2 tablespoons of sunflower oil

2 onions, chopped

2 sweet eating apples, pealed cored and chopped

1 teaspoon mild chilli powder

700mls vegetable stock

300mls apple juice

Salt and pepper

Naan bread to serve

sunflower oil2 onionseating applesmild chilli powdervegetable stockapple juice

naan bread

MethodSweat onions in oil until soft but not coloured.

Add chilli powder and cook for a further minute

Add apples, passata, stock and apple juice.

Bring to the boil and simmer until apples are soft.

Season, liquidize and serve with Naan bread.

Serves 4 Shopping listMediterranean Vegetable Soup1 tablespoon of olive oil

1 onion, peeled and finely chopped


½ red pepper, diced

½ yellow pepper, diced

2 courgettes, diced

1 teaspoon paprika

1 teaspoon rosemary, finely chopped

400g tin of chopped tomatoes


1 tablespoon of tomato puree

1 teaspoon parsley, finely chopped

Salt and pepper

MethodHeat oil in pan.

Add onion and garlic and cook until beginning to soften.

Add peppers, courgettes, paprika and rosemary.

Cook for 3 minutes while stirring constantly.

Add tomatoes and bouillon, and bring to the boil.

Cover and simmer until vegetables are tender.

Stir in tomato puree and parsley.

Season and serve.

olive oil1 oniongarlic cl,ove

red & yellow pepper2 courgettespaprika, rosemarychopped tomatoesvegetable bouillontomato pureeparsley

Serves 6

20 21

Mexican Chickpea Soup225g chickpeas, soaked overnight, or 2 tins chickpeas


1 teaspoon ground coriander

1 teaspoon ground cumin

2 red chillies, de-seeded and finely chopped


1 teaspoon ground turmeric

Small handful fresh coriander, leaves and stalks separated

Grated zest and juice of 1 lemon

Salt and pepper

Crème fraiche

MethodRinse the soaked chickpeas.

Cover with 1.75 litres water and cook gently for about an hour until very soft and squashy.

Heat oil in pan.

Add coriander, cumin, chillies, and garlic, and cook gently for 5 minutes.

Stir in the turmeric, and remove from the heat.

Drain the chickpeas, reserving the cooking liquid.

Blend with some of this liquid until smooth.

Add remaining cooking liquid to the cooked spices, along with the coriander stalks and lemon zest.

Blend this mix too.

Return everything to the pan, and bring to simmering point.

Season and simmer for ½ an hour.

When ready to serve, stir in some crème fraiche and a little of the lemon juice.

To serve, swirl in some more crème fraiche and scatter the coriander leaves on top.

Serves 6

Shopping list

Parsnip, Chestnut and Apple Soup50g butter

3 parsnips, peeled and diced

1 potato, peeked and diced

1 onion, peeled and finely chopped

1.2 litres vegetable bouillon

1 apple, peeled and diced

Approx. 200g tinned chestnut puree

1 teaspoon rosemary, finely chopped

Salt and pepper

3 tablespoons single cream

200g tinned chestnuts

MethodMelt butter in pan.

Add parsnips, potato, and onion.

Cover and cook until beginning to soften.

Add bouillon, apple, chestnut puree and rosemary.

Cover and simmer until vegetables are tender.

Blend until smooth .

Return to pan. Add seasoning, cream, and ½ the tinned chestnuts.

Reheat gently.

Serve with remaining chestnuts as garnish.

butter3 parsnips1 potato1 onion

vegetable bouillon

1 apple, chestnut puree

rosemary, single cream

tinned chestnuts

Serves 6

22 23

Pea Soup with Garlic2 tablespoon sunflower oil

1 onion chopped

2 garlic cloves, chopped

900g frozen peas

1.2 litres chicken stock

Salt and pepper

sunflower oil1 onion2 garlic clovesfrozen peaschicken stock

MethodHeat the oil in a large saucepan and fry the onion and garlic for a few minutes until softened.

Add the peas and cook for a further 2 minutes

Add the stock bring to the boil.

Lower the heat and simmer for 10 minutes.

Cool slightly and liquidize until smooth.

Reheat and season with Salt and pepper.

Serves 4/5Pumpkin Soup1 tablespoon sunflower oil

25g butter

1 large onion, sliced

700g pumpkin, peeled and chopped

500g potatoes, peeled and chopped

200g carrots, peeled and chopped

600ml vegetable stock

½ teaspoon ground nutmeg

½ teaspoon dried tarragon

600ml milk

1-2 teaspoon lemon juice

Dash of Worcester sauce

Salt and ground black pepper

MethodHeat oil and butter in large pan and fry the onions for 4-5 minutes until soft but not browned.

Add the pumpkin, potato and carrot.

Stir well and sweat over a low heat for about 10 minutes until they are almost tender, stirring occasionally to stop the vegetables sticking.

Stir in the stock, nutmeg, tarragon and seasoning.

Bring to the boil and simmer for 10 minutes until cooked.

Allow to cool slightly and liquidize.

Add milk, re-heat, add the lemon juice and adjust seasoning.

sunflower oilbutter1 onionpumpkinpotatoescarrotsvegetable stocknutmegtarragonmilk1 lemonworchester sauce

Serves 6

24 25

Simple Spiced Lentil Soup200g red lentils(rinsed)

2 onions, chopped

2 garlic cloves, crushed

1 large carrot, chopped

½ teaspoon ground turmeric

½ teaspoon ground cumin


1 litre vegetable stock

20mls double cream

Salt and pepper

red lentils2 onions2 garlic cloves1 carrottumericground cumincoriandervegetable stockdouble cream

MethodPut lentils, onions, garlic, carrot and spices in to a large saucepan with the stock and bring to the boil.

Reduce the heat and simmer until the lentils are soft (about 30 minutes).

Liquidize.

For a smoother soup, put through a sieve

Adjust seasoning and finish with a swirl of cream.

Serves 4

Shopping list

Spiced Butternut Squash Soup1 tablespoon olive oil


1 teaspoon fresh root ginger, very finely chopped

1 chilli, very finely chopped

1 butternut squash, peeled and diced

600ml vegetable bouillon

1 bay leaf

Salt and pepper

MethodHeat the olive oil in a pan.

Add the onion, ginger and chilli and cook until softened.

Add the butternut squash and bouillon.

Bring to the boil and simmer gently for about 20 minutes.

Blend until smooth, removing the bay leaf.

Return to the pan, and season to taste.

Serve, sprinkled with toasted pumpkin seeds.

sunflower oilbutter1 onionpumpkinpotatoescarrotsvegetable stocknutmegtarragonmilk1 lemonworchester sauce

Serves 6

For the garnishToasted pumpkin seeds (toast in a dry frying pan for a few minutes, stirring all the time to prevent burning)

26 27

Spiced Parsnip Soup700g parsnips, peeled and diced

40g butter

1 large or two small onions, chopped


½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon chilli powder

1.5 litres chicken or vegetable stock

150ml single cream

Salt and pepper

parsnipsbutteronioncorianderground cuminground tumericchilli powderchicken/veg stocksingle cream

MethodMelt butter in a large pan.

Add the onion and parsnip and fry gently for 5 minutes.

Add the spices and cook for a further minute.

Add the stock and bring to the boil.

Reduce the heat, cover and simmer for 35/40 minutes.

Season.

Cool a little then puree until smooth.

Add the cream and warm through over a low heat.

Serves 6Summer Green Pea Soup2 small onions peeled and chopped

1 small turnip trimmed and chopped

1 vegetable stock cube

50g creamed coconut chopped

½ iceberg lettuce chopped

400g peas (fresh or frozen)

Salt and pepper

MethodPut onions and turnip in a pan with 750ml boiling water, the stock cube and coconut.

Bring to the boil, cover and simmer for about 15 minutes until turnips are tender.

Add lettuce and simmer for another 5 minutes.

Add the peas and continue simmering for 5 minutes until peas are soft.

Liquidise, return to the saucepan, reheat and season with Salt and pepper.

Can be served hot or well chilled.

Serves 6 small onionsturnipcoconutlettuce

28 29

Sweetcorn and bacon chowder soupA knob of butter

2 rashers streaky bacon, chopped


½ red pepper, chopped

1 carrot, peeled and chopped

1 stick of celery, sliced


450ml chicken stock

25g butter

25g flour

300ml milk

200g sweet corn kernels, tinned, frozen or stripped fresh from the cob

Salt and pepper

butterbacon1 onionred pepper1 carrotcelerygarlic clovechicken stockflourmilksweet corn

MethodMelt the knob of butter in a pan.

Add the bacon, onion, pepper, carrot, celery and garlic. Cover and sweat for 10 minutes.

Add the chicken stock, bring to the boil, and simmer, covered, for 30 minutes.

In a separate pan, melt the 25g butter.

Stir in the flour, and cook for 1 minute.

Add the milk slowly to make a white sauce.

Simmer for a couple of minutes.

Stir the white sauce into the soup, along with the sweet corn. Cook for 5 minutes.

Add seasoning to taste.

Serve as it is, or blend until smooth.

Serves 4

Shopping list

Sweet Potato, Carrot and Parsnip Soup450g sweet potato, peeled and chopped

450g carrots, peeled and chopped

450g parsnips, peeled and chopped

2 onions, peeled and chopped

I.5 litres vegetable stock

3 cloves garlic, peeled and chopped

1 teaspoon tarragon

MethodPlace all the vegetables in a large saucepan with the stock, tarragon and garlic and bring to the boil.

Cook for about 30 minutes, until the vegetables are soft.

Leave to cool slightly and then liquidise, add salt and pepper to taste.

sweet potatocarrotsparsnips2 onionsvegetable stock3 garlic clovestarragon

Serves 6/8

30 31

Thai Cauliflower Soup1 tablespoon olive oil

1 onion, chopped

1-2 teaspoon thai green curry paste

400ml tin of coconut milk

300ml water

1 potato, peeled and diced

1 cauliflower, broken into florets

50g french beans, cut in ½

A spring onion, cut into fine strips


Add the onion.

Cover and sweat for about 10 minutes.

Stir in the curry paste and cook for a minute more.

Add the coconut milk, water and potato.

Bring to the boil.

Stir in the cauliflower.

Cover and simmer for 15 minutes.

Add the beans and simmer for 3 minutes more.

Blend until smooth.

Return to the pan and reheat gently before serving.

Garnish with strips of spring onion.

Serves 4olive oil1 onion

thai green curry pastepotatocauliflowerfrench beansspring onion

breads&rolls

32 33

Cheddar Cheese Rolls450g (1lb) white bread flour

1 small teaspoon salt

1½ teaspoon easy-blend dried yeast

½ teaspoon sugar

115g (4oz) finely grated mature Cheddar cheese

1 teaspoon mustard powder

freshly ground black pepper

About 300mls (10 fl oz) warm water

Beaten egg or milk to glaze

MethodPlace all the dry ingredients in a bowl, leaving 25g (1oz) cheese for the topping.

Add enough warm water to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic (this can be done by machine or hand).

Then divide the dough into twelve equal portions.

Roll each one into a sausage shape and tie into a single knot.

Place each one on a greased baking sheet, then brush with beaten egg or milk and sprinkle with the remaining cheese.

Cover and leave to rise in warm

place until doubled in size.

Place in a preheated oven at 200ºC/400ºF/gas mark 6 for 15-20 minutes or until risen and it is golden brown.

Transfer to a wire rack to cool.

bread floursaltyeast sugarCheddar cheesemustard powderblack pepper

Garlic, Herb and Cheese Bread

For the bread450g (1lb) white bread flour

1 small teaspoon salt

1½ teaspoons easy-blend dried yeast

½ teaspoon sugar

325-350mls (11 fl oz) warm water

For the garlic, herb and cheese mixture70g (2½oz) melted butter with 30g (1oz) olive oil added

1 egg, beaten

30g (10z) Parmesan cheese

2 cloves garlic, crushed

½ teaspoon salt

½ teaspoon dried basil,

½ teaspoon oregano

MethodUse a round cake tin, approx 9 inches/ 23cm in diameter.

Place the first four ingredients into a mixing bowl and mix in enough water to make a soft dough.

Place the dough on a lightly floured surface and knead until soft and elastic.

Divide the dough into 12 equal sized balls.

Combine the rest of the ingredients in a small bowl and mix well.

Dip each dough ball into the mixture, coating it well and place it in the cake tin.

Cover and leave to rise in a warm

place until doubled in size.

Preheat the oven to 190ºC/375ºF/ gas mark 5.

Bake for 30-40 minutes or until it is golden brown.

Turn onto a wire rack to cool.

bread floursaltyeast sugar

34 35

Tomato Bread520g Strong white bread flour

260ml-300ml warm water

½ jar sun dried tomatoes in oil (drained, chopped roughly and patted

Dry with kitchen roll).

3 tablespoons oil (taken from the sun dried tomato jar)

1 tablespoon sugar

1½ teaspoon salt

2 teaspoon dried mixed herbs

1½ teaspoon quick acting dried yeast

MethodPlace all the dried ingredients in a bowl.

Add enough water to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic.

Knead in the sun dried tomatoes.

Divide into 2 equal portions and shape into rounds.

Place onto 2 greased baking trays.

Cover and leave to rise until at least doubled in size.

Place in a preheated oven at 200ºC/400ºF or gas mark 6 for 20-30 minutes.

Transfer to a wire tray to cool.

bread floursun dried tomato

es

sugarsaltmixrd herbsyeast

White Bread/RollsMakes one 2lb loaf or a dozen rolls.

500g strong plain white flour

325-350 ml water

2 teaspoon sugar

2 teaspoon salt

25g lard




Turn onto a lightly floured surface and knead until smooth and elastic. This can be done by machine or hand.

For the loaf

Place dough into a 2lb loaf tin.

For the rolls

Divide the dough into 12 equal portions and place on a greased baking tray.

For loaf and rolls

Cover and leave to rise in a warm place until doubled in size.

Place in a preheated oven at 200ºC/400ºF/gas mark 6.

The rolls will take 20-25 minutes and the loaf 35-40 minutes to bake.


strong plain white flour

sugarsalt lardyeast

36 37

Wholemeal Bread/RollsMakes one 2lb loaf or 1 dozen rolls

350g strong wholemeal flour

150g strong white flour

325-350 ml water

2 teaspoon sugar

2 teaspoon salt

25g lard




Turn onto a lightly floured surface and knead until smooth and elastic. This can be done by machine or hand.

For the loaf

Place dough into a 2lb loaf tin.

For the rolls

Divide the dough into 12 equal portions and place on a greased baking tray.

For loaf and rolls

Cover and leave to rise in a warm place until doubled in size.

Place in a preheated oven at 200ºC/400ºF/gas mark 6.

The rolls will take 20-25 minutes and the loaf 35-40 minutes to bake.


strong wholemeal flourstrong white flour

sugarsalt lardyeast

Traidcraft Fair Trade Guatemalan HoneyTraidcraft has been trading honey fairly for over 15 years, working in Chile, Tanzania and Guatemala to help beekeepers grow and diversify. Beekeeping works well in developing countries because it has low start-up costs, is good for the environment and also encourages traditional skills.

Traidcraft’s Fairtrade squeezy honey is sourced from the North West of Guatemala, one of the poorest countries in Latin America.

Traidcraft began work with Cipac in 2007, helping members to improve the quality of their honey and increase production as well as learning how to deal with the impact of climate change and the changing rain patterns.

Fairtrade honey sales will help Cipac to develop even more as beekeeper Aurelio Cruz explained: “Our honey is good, but there are many areas we need to improve, such as having a better understanding of how to deal with bees’ illness or too much rain at the wrong time.”

“Thanks to fair trade we are getting a good price for the honey and other supports that are helping to address some of these areas of concern.”

38 39

Traidcraft Fair Trade SugarTraidcraft sugar from Mauritius is packed by Craft Aid – work which provides a group of disabled people with regular employment. Together with Craft Aid and FTO (A Dutch fair trade organization), Traidcraft has supported a group of sugar farmers through Fairtrade certification which means that sugar from Craft Aid is now both fairly grown and packed.

Craft Aid – a non-profit making organization dedicated to the welfare

of disabled people was created in 1982 to provide paid employment for disabled people and help in their rehabilitation. Their 220 strong workforce includes around 50 men and woman with a variety of disabilities, including learning disabilities and those who are deaf and speech impaired.

“We are very thankful to Traidcraft because they were ready to accept our weaknesses and build us up. Other companies wouldn’t care about that.”

Gaby Kamadu Managing Director, Craft Aid

Fair Trade ApricotsMountain Fruits, Pakistan

Traidcraft sources its apricots from Mountain Fruits - a farmers association working to improve the livelihoods of people living in the higher areas of the Karakorum Mountains in the northern areas of Pakistan.

Farming conditions in these areas are extremely difficult; the communities are extremely poor, living in some of the harshest environmental conditions known to man. Mountain Fruits trains farmers to process fresh fruit into valuable dried commodities which can then be sold to importers.

In addition Mountain Fruits trains farmers in a variety of improved agricultural techniques that make increased production possible on the scarce land resources available. Farming methods are all non-intensive and use no chemicals, pesticides or fertilisers.

Around 1500 farmers from 106 different village-based organisations for men and women are involved in producing dried apricots for the project.

“Local markets are important but the best price for our produce lies in countries far from here. Getting a Fairtrade deal for apricot farmers in these remote valleys is a lifeline.”

Sher Ghazi Chief Executive, Mountain Fruits

Sweet treats

mmm yummy...

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Apricot Flapjack250g Traidcraft dried apricots

½ teaspoon cinnamon

275g porridge oats (you can also use muesli)

75g Traidcraft raw cane sugar

1 tablespoon honey or syrup

150g margarine or butter

MethodCover the apricots with water, add the cinnamon and simmer until the apricots are tender.

Heat the margarine gently in a pan until melted.

Remove from the heat and stir in the sugar and honey.

Add oats and mix thoroughly.

Press half the mixture firmly into a greased 18cm square cake tin.

Add the apricots

Then add the remaining mixture on the top.

Bake in a preheated moderately hot oven (190°C / 375°F gas mark 5) for 25 mins.

Mark into 9 squares whilst still hot, leave in the tin until almost cold.

Remove from the tin carefully onto a wire rack and leave to cool completely.

apricots

cinnamon

oatsraw suga

r cane

honey

margCarrot Cake150g/5oz butter

200g/8oz Traidcraft raw cane sugar

2 eggs beaten

175g/6oz carrots finely grated

Ffinely grated rind of 1 orange

200g/8oz self-raising flour

5ml/1 teaspoon ground cinnamon

2.5ml/½ teaspoon mixed spice

2.5ml/½ teaspoon grated nutmeg

5ml/1 teaspoon baking powder

100g/4oz raisins

30ml/2 tablespoons milk

For the icing50g/2oz icing sugar

Cream cheese

MethodCream the butter and sugar together until light and fluffy.

Beat in the eggs gradually, and then stir in the remaining ingredients to make a soft dropping consistency.

Spoon the mixture into a 20 cm/8 in cake tin and bake in a preheated oven 180ºC/350°F Gas Mark 4 for 40/45 minutes.

Let the cake cool in the tin for 5 minutes and then turn out on to a wire rack and leave to cool completely.

Mix the icing sugar with a little cream cheese and spread over the cake.

butter

raw sugar

cane2 eggs

carrots

orange

self raising

flour

cinnamon

mixed spice

nutmeg

baking powder

raisins

milk

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Chimney Sweep Cake200g/½lb Trex or Cookeen

1 tablespoon instant Traidcraft coffee dissolved in a little water

1 tea cup of Traidcraft cocoa powder

2 tea cups Traidcraft caster sugar

2 beaten eggs

1 packet of plain, rectangular biscuits

MethodMelt fat; add coffee, cocoa and sugar.

Stir well to blend.

Allow to cool a little, and then beat in the eggs.

Leave in saucepan for 4 to 5 minutes, stirring occasionally.

When thick but still able to be poured, it’s ready to use.

Line a loaf tin with greaseproof paper.

Put one layer of biscuits on the base.

Pour on layer of chocolate, then another layer of biscuits until all the chocolate mixture is used up, finishing with biscuits.

Put paper on top and weights to press cake together.

Leave overnight, and then slice.

trex/cookeencoffeecocoa powdercaster sugar2 eggsbiscuits

Chocolate Orange Muffins200g/8oz self raising flour

200g/8oz Traidcraft caster sugar

200g/8oz butter or margarine

100g/4 z Traidcraft cocoa

3 eggs

Zest of 1 orange

MethodCream the fat and sugar, until soft and light.

Gradually beat in the eggs and fold in the sifted flour and cocoa.

Put the mixture into 12 muffin tins.

Bake towards the top of a moderately hot to hot oven 190°C/375°F or Gas Mark 5 for about 10-12 minutes.

Leave for a few minutes and then turn out onto a wire rack to cool.

self raising flourcaster sugarmargcocoa3 eggsorange

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Chocolate Peppermint Slice50g/2oz Traidcraft soft brown sugar

100g/4oz margarine

15ml/1 tablespoon Traidcraft cocoa


Pinch of salt

100g/4oz icing sugar

½ teaspoon peppermint essence

100g/4oz Traidcraft dark chocolate

MethodCream the sugar and margarine until soft and creamy.

Stir in the dry ingredients.

Spread mixture on a greased swiss roll tin.

Bake at 190C /375°F or Gas Mark 5 for 15 to 20 minutes.

Cool in tin.

Mix icing sugar, peppermint essence and water.

Spread over biscuit mixture and leave to set.

Melt chocolate in a mixing bowl over hot water.

Spread over icing and when cold cut into squares.

It is easier to remove slices from the tin if it is first lined with Bakewell paper or foil.

soft brown sugarmargcocoasef-raising floursalticing sugarpeppermint essencedark chocolate

Crunchy Apple & Almond Flan75g/3oz butter or soft margarine.

175g/6oz plain flour

25g/1oz ground almonds


1 egg yolk

15ml/1 tablespoon cold water

½ teaspoon almond essence

Sifted sugar to decorate

The crunchy topping115g/4oz plain flour

½ teaspoon ground mixed spice

50g/2oz butter, cut in small cubes

50g/2oz Traidcraft Demerara sugar

50g/2oz flaked almonds

For the filling

675g/1lb cooking apples

25g/1oz raisins or sultanas

MethodTo make the pastry; rub the butter into the flour until it resembles fine bread crumbs.

Stir in the ground almonds and sugar.

Whisk the egg yolk, water and almond essence together and mix them into the dry ingredients to form soft, pliable dough.

Knead the dough lightly, wrap in clear film and leave in a cool place to rest for 20 minutes.

Meanwhile, make the crunchy topping:

Sift the flour and mixed spice into a bowl and rub in the butter. Stir in the sugar and almonds.

Roll out the pastry on lightly floured surface and use it to line a 23cm/9in loose-based flan tin, making a lip around the top edge.

Peel, core and slice the apples thinly.

Arrange the slices in the flan in overlapping, concentric circles, doming at the centre.

Scatter over the raisins or sultanas.

The flan will seem too full at this stage but as the apples cook the filling will drop slightly.

Cover the apples with the crunchy topping mixture, pressing it on lightly.

Bake on a baking sheet for 25-30 minutes at 190°C/375ºF/Gas 5 or until the top is golden brown and the apples are tender (test them with a fine skewer) Leave the flan to cool in the tin for 10 minutes.

Serve warm or cold, dusted with sifted icing sugar.

Serves 8

margplain flouralmondscaster sugareggsalmond essence

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Fatless Tea Bread450 g/1lb Traidcraft dried fruit

1 Mug Traidcraft raw cane sugar

2 mugs self raising flour

1 egg/size 3

1 mug hot tea

MethodSoak the fruit overnight in the tea. Do not drain.

Add remaining ingredients and mix well.

Put in a prepared tin of choice (a 2lb loaf tin works well)

Bake at 180°C, 350°F or Gas Mark 4 for 1½ to 2 hrs.

If using a fan oven reduce heat to 150°C, 300°F or Gas Mark 3 for 1 hour & 10 minutes.

Leave to cool a little and then turn out on to wire rack.

dried fruitraw sugar caneself raising flour1 eggmug of tea

self raising floursaltdemerara sugar2 eggshoney

cocoa powdermargwalnutsmilk butter

icingvanilla essencechoc buttonsKentucky Nut

Cake200 g/8oz self raising flour

½ level teaspoon salt

100g/4oz Traidcraft Demerara sugar

2 standard eggs

1 tablespoon honey warmed

1 desert spoon Traidcraft cocoa powder

100g/4oz butter or margarine

50g/2oz chopped walnuts

½ pint milk

The decoration50 g/2 oz butter

100 g/4 oz icing

sugar

vanilla essence

chocolate buttons

MethodGrease two 7” cake tins.

Sieve flour, salt and cocoa into a bowl.

Rub in butter or margarine then add sugar and nuts.

Lightly whisk eggs.

Add the warmed milk and honey and stir into the dry ingredients.

Divide into 2 tins and bake for 25-30 minutes at 180°/350°F or Gas mark 4.

When cold sandwich together with half the butter cream and spread the remainder on top.

Mark in wavy lines and fork and place buttons around the edge.

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Lemon Drizzle Cake100g/4oz soft margarine

150g/6oz caster sugar


4 tablespoons milk

2 large eggs

Grated rind of 1 lemon

For the syrup3 rounded tablespoons icing sugar

3 tablespoons fresh lemon juice

MethodGrease and line a 2lb loaf tin.

Cream fat and sugar, add eggs, sifted flour, finely grated lemon rind and milk and mix well to a soft dropping consistency.

Put in tin, smooth top and bake in a preheated oven 180°C/350°F or Gas Mark 4 for 40-45 minutes until firm.

Mix sifted icing sugar and lemon juice and pour over cake as soon as it comes out of the oven.

Leave in tin until completely cold.

lemon2 eggsmarg

Lemon Polenta Cake200 g/8oz butter



1 teaspoon vanilla extract

3 eggs

100g/4oz cornmeal (polenta)

1 teaspoon baking powder

Grated rind of 2 lemons ½ juice of one

MethodBeat the butter until creamy then beat in the sugar.

Stir in the almonds and vanilla.

Beat in the eggs.

Fold in lemon rind, juice, cornmeal and baking powder.

Bake in a 9”/23cm spring form cake tin, greased and floured with parchment paper on base for 50 minutes at 170°C/325°F, Gas Mark 3.

The remaining lemon juice can be drizzled over the top whilst cake still warm.

ground almondsvanilla extractbutter3 eggs2 lemons

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MethodCream the fat and sugar, until soft and light.

Gradually beat in the eggs and fold in the sifted flour.

Put the mixture into 12-15 paper cake cases.

Bake towards the top of a moderately hot to hot oven 190°C/375°F or Gas Mark 5 for about 10-12 minutes.

When cold cut the tops and spread a little melted chocolate icing on top of the cakes.

Press the slices removed back on the top and dust with icing sugar.

For the toppingMelt the chocolate and mix together with the sifted icing sugar.

Little Cakes with Chocolate Topping75g/3oz soft margarine



2 large eggs

For the topping100g/4oz Traidcraft milk chocolate

50g/2oz icing sugar

margcaster sugarself raising flour2 eggs

Oat Biscuits100 g/4 oz margarine

1 small Traidcraft raw cane sugar

1 level teaspoon golden syrup

1 breakfast cup self-raising flour

1½ tablespoons boiling water

½ teaspoon bicarbonate of soda

1 breakfast cup rolled oats

½ teaspoon vanilla essence

Pinch of salt

MethodCream margarine and sugar together.

Add salt, vanilla essence and syrup.

Mix well together.

Dissolve bicarbonate of soda in boiling water and add to mixture.

Mix in rolled oats and self raising. flour and beat to a stiff-ish paste.

Place little heaps of the mixture on a greased baking tray.

Bake in a moderate oven 180°C/350°F or Gas Mark 4 for approx 15 minutes or until golden brown.

margraw sugar canegolden syrupself raising flourbicarbonate of sodaoatsvanilla essence

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MethodThe day before you want to make the cake, soak the currants, sultanas, glace cherries and mixed peel in the sherry.

Cover with clear film and leave overnight.

Grease and line a 20cm/8in round cake tin.

Preheat the oven to 170°C/325ºF/Gas 3.

In a large bowl, whisk the butter, sugar and lemon rind together until they are light and fluffy.

Beat in the eggs, one at a time.

Mix the ground almonds, soaked fruits (with their liquid) and the flour, to make a soft dropping consistency.

Pour into the cake tin and level the top.

Bake for 2-2½ hours or until the centre is firm to the touch.

Leave the cake to cool in the tin for 30 minutes. Then remove it and let it cool completely on a wire rack.

To make the topping:Mix the ground almonds with all the other ingredients for the marzipan.

Roll out to fit the top of the cake.

Brush the top of the cake with a little egg white or melted apricot jam.

Put the round of marzipan on the top.

Make small balls of the rest of the marzipan.

Press on top of the cake.

Brush with egg white and brown under the grill with the heat turned very low (optional!) Decorate with Easter eggs and chicks.

Simnel Cake115g/4oz Traidcraft currants

115g/4oz Traidcraft sultanas

115g/4oz glace cherries


50g/2oz mixed candied peel


225/8oz butter

225/8oz plain flour

4 eggs

Finely grated rind of 1 lemon

30ml/2 tablespoon sherry

Marzipan topping115g/4oz ground almonds


50g/2oz icing sugar

1 egg yolk

A few drops almond essence

A little sieved apricot jam or egg white

currantssultanascherriesground almonds4 eggs

Sticky Ginger Cake175g ready to eat prunes, chopped

250ml hot water

½ teaspoon bicarbonate of soda

115g unsalted butter

115g Traidcraft dark muscovado sugar

115g golden syrup

250g self-raising flour

1 tablespoon ground ginger

2 large eggs, beaten

2 tablespoon maple syrup

MethodPreheat oven to 180°C / gas mark 4.

Grease and line the base of a deep 23cm-square tin.

Place the prunes, bicarbonate of soda and water in a medium pan and heat until boiling.

Remove from heat and add butter, sugar and syrup, stirring well until melted.

Add egg, flour and ginger to mixture and beat thoroughly to mix evenly.

Pour the batter into a tin and bake for 30-40 minutes, or until risen and firm.

Cool in the tin for 10 minutes then turn out onto a wire rack.

Brush with maple syrup and cut into squares.

makes 9 squares

prunesunsalted butterdark muscovado sugargolden syrupself raising flourground ginger2 eggsmaple syrup

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MethodCream the margarine and caster sugar until light and fluffy. Add each egg separately with enough flour to stop curdling.

Add your chosen flavour to the above mixture.

Finally, add 2 tablespoons of boiling water and mix into the sponge mixture.

Divide the mixture equally between 2 x 8” tins that have been greased and base lined.

Bake for 20 minutes at 180°C/350°F, Gas Mark 4 or until sponge is cooked.

Test by touch: if the sponge springs back it’s done!

Remove paper lining and cool on wire rack.

Add any filling to suit your taste: butter–cream (possibly flavoured) or lemon curd/jam.

Victoria Sponge SandwichWeigh 3 large free range eggs

Use the same weight for the sugar, flour and margarine

Alternative flavours1) Vanilla essence (1 small teaspoon) for plain sponge

2) Cocoa powder (2 level tablespoons) for chocolate

3) Coffee (2 teaspoons mixed with water) for coffee

4) Carob powder (2 tablespoons) for very dark sponge

Index Soup 2-30 Beef & Barley Winter Warmer p3

Big & Beefy Main Course p4

Black Bean p5

Broccoli & Stilton p6

Broccoli, Pea & Cheddar p7

Brussel Sprout, Parsnip & Brie p8

Carrot & Ginger p9

Carrot & Orange p10

Courgette & Feta p11

Curried Parsnip & Apple p12

Honeyed Swede p13

Leek & Chickpea p14

Leek & Potato p15

Lemony Parsnip p16

Lentil & Bacon p17

Lightly Spiced Tomato & Apple p18

Mediterranean Vegetable p19

Mexican Chickpea p20

Parsnip, Chestnut & Apple p21

Pea Soup with Garlic p22

Pumpkin Soup p23

Simple Spiced Lentil p24

Spiced Butternut Squash p25

Spiced Parsnip p26

Summer Green Pea p27

Sweetcorn & Bacon Chowder p28

Sweet Potato, Carrot & Parsnip p29

Thai Cauliflower p30

Bread 31-35Cheddar Cheese Rolls p32

Garlic Herb & Cheese Bread p33

Tomato Bread p34

White Bread/Rolls p35

Wholemeal Bread/Rolls p36

Traidcraft ProduceFair Trade Guatemalan p37

Fair Trade Sugar p38

Fair Trade Apricots p38

Cakes 39-54Apricot Flapjack p40

Carrot Cake p41

Chimney Sweep Cake p42

Chocolate Orange Muffins p43

Chocolate Peppermint Slice p44

Crunchy Apple & Almond Flan p45

Fatless Tea Bread p46

Kentucky Nut Cake p47

Lemon Drizzle Cake p48

Lemon Polenta Cake p49

Little Cakes & Chocolate Topping p50

Oat Biscuits p51

Simnel Cake p52

Sticky Ginger Cake p53

Victoria Sponge p54

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AcknowledgementsTraidcraft plcThank you to everyone who contributed recipes

Donations from: Sampford Peverell Composting Group, Heathcoat Trust, Tiverton & Wellington Methodist CircuitSt. John the Baptist, Sampford Peverell

Cover Photographs:The group photo: Traidcraft/ Richard ElseThe man picking fruit photo: Fulwell Mill/Adam Brett

Design & Illustrations: Leigh Jackson [email protected]

jacksonleigh

JacksonLeighillustrator

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recipebookcharity lunch

A delicious selection of recipesfor soups, breads and cakes.

Sampford Peverell Methodist Church

working together for fair trade

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