Category: Resources

Onion Soup

Onion Soup - SEAG - Shipley Eco-Action Group
Onion Soup - SEAG - Shipley Eco-Action Group

Onion soup

A cheap, easy soup for the colder autumn and winter days
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Soup
Servings 4

Equipment

  • Large saucepan
  • Grater
  • Sharp knife
  • Measuring jug

Ingredients
  

  • 500 grams onions
  • 30 grams butter/spread/oil
  • 1/2 tsp sugar
  • 1 tbsp flour rounded
  • 1 litre beef stock or try vegetable stock and marmite for plant based option
  • 50 grams grated cheddar or gruyere cheese

Instructions
 

  • Peel the onions and slice into fine rings.
  • Heat the butter/spread/oil in a large pan, add the onion and cook slowly over low heat for about 20 minutes until very tender.
  • Add the sugar and the flour, stir for another 1-2 minutes until the mixture starts turning golden.
  • Stir in the stock and simmer, covered, over low heat for 1 hour.
  • Season the soup with salt and pepper.
  • Sprinkle on the grated cheese and serve.
Categories: Recipes

Walnut and Rosemary Bread

Walnut and Rosemary Bread - SEAG - Shipley Eco-Action Group
Walnut and Rosemary Bread - SEAG - Shipley Eco-Action Group

Walnut and Rosemary Bread

The walnuts make the bread expensive, but nutritious so ideal as part of a meal and they complement the rosemary so well. This bread will keep fresh for a day, wrapped in paper.
Prep Time 2 hrs
Cook Time 35 mins
Servings 2 loaves

Equipment

  • large bowl
  • Food mixer if you have one
  • Measuring jug
  • Large baking tray

Ingredients
  

  • 450 grams strong white bread flour
  • 3 teaspoons easy bake dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 200 mls lukewarm water
  • 175 grams chopped walnuts
  • 3 tablespoons chopped fresh rosemary leaves

Instructions
 

  • Put the flour, yeast, sugar, salt, olive oil in a bowl and mix together.
  • Add the lukewarm water and bring the ingredients together either with a mixer or by hand to form a dough.
  • Knead the dough (with the mixer or by hand) for up to 10 minutes.
  • Knead in the walnuts and rosemary, and put the dough into a bowl.
  • Cover with a cloth and leave in a warm place until doubled – about 1½ hours
  • Place the dough onto a floured surface and knead for a few minutes. Halve it (or cut into quarters) and shape into rounds. Place these onto the baking trays, spaced out.
  • Cover and leave for 30 minutes to rise.
  • Pre-heat the oven to 230C/210C fan oven/Gas 8.
  • Brush the loaves carefully with olive oil.
  • Bake for 30 – 40 minutes until the loaves sound hollow when tapped on the base.
  • Cool on a wire rack.
Keyword Plant based
Categories: Recipes

Apple Scone

Apple Scone - SEAG - Shipley Eco-Action Group
Apple Scone - SEAG - Shipley Eco-Action Group

Apple scone

If you or someone you know has lots of apples in early autumn this is a great way of baking a tasty treat. A good recipe for children – but watch those fingers when grating or chopping!
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Servings 8 portions

Equipment

  • large bowl
  • Measuring jug
  • Baking tray

Ingredients
  

  • 200 grams self-raising flour
  • 1 teaspoon baking powder
  • 50 grams sugar
  • 50 grams butter or plant based spread
  • 100 mls milk
  • 1 medium unpeeled apple, grated or finely chopped

Instructions
 

  • Put the flour and baking powder into a bowl.
  • Rub the butter or spread into the flour.
  • Chop or grate the apple.
  • Stir in the sugar and apple.
  • Mix to a soft dough with the milk. If it is too wet, add some flour.
  • Shape into a round of about 10cm and 1cm thick.
  • Place onto a baking tray and bake at 200C/180C fan/gas mark 6 for 20 -25 minutes until golden brown on the top.
Keyword Little Cooks, Plant based
Categories: Recipes

Spicy Courgette and Mushroom Sauce

Spicy Courgette and Mushroom Sauce - SEAG - Shipley Eco-Action Group
Spicy Courgette and Mushroom Sauce - SEAG - Shipley Eco-Action Group

Spicy Courgette and mushroom sauce

A quick and easy way to create a tasty courgette dish
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 2 tbsp Vegetable oil
  • 1 medium Onion, chopped
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1/2 tsp Ground chilli powder
  • 1/2 tsp Salt
  • 225 grams Mushrooms, sliced
  • 2 medium Courgettes, sliced
  • 3 tbsp Single cream / plant based cream
  • 1 tbsp Chopped fresh coriander

Instructions
 

  • Heat the oil and fry the chopped onion until soft and golden.
  • Blend the ground coriander, cumin, salt and chilli powder with the onion.
  • Add the mushrooms and courgettes and fry, stirring gently, for about 5 minutes until soft. Add a little water if the mixture seems too dry.
  • Pour in the cream and mix into the vegetables.
  • Garnish with coriander and serve.

Notes

If used as a main dish, these quantities could be for two people.
Keyword Plant based
Categories: Recipes, Resources

Rhubarb and Vanilla Smoothie

Rhubarb and Vanilla Smoothie - SEAG - Shipley Eco-Action Group
Rhubarb and Vanilla Smoothie - SEAG - Shipley Eco-Action Group

Rhubarb and vanilla smoothie 2

A healthy start to the day – or a drink for anytime of day
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast, Drinks
Servings 6

Equipment

  • saucepan
  • blender

Ingredients
  

  • 500 grams Rhubarb
  • 130 grams Caster sugar
  • 1/2 tsp Vanilla extract
  • 500 ml Whole milk or plant based milk i.e oat, soy, almond
  • 250 grams Plain yogurt or plant based i.e soy

Instructions
 

  • Cut the rhubarb into 1cm chunks, and put into a pan with the sugar and about 200 ml water.
  • Add the vanilla to the pan, cover and cook for about 10 minutes until the rhubarb has broken down.
  • Stir the mixture and leave to cool.
  • Blitz the mixture in a blender with the milk, yoghurt and ice if required.

Notes

The preparation time includes time for the cooked rhubarb to cool down before finishing the smoothie.
Keyword Plant based
Categories: Recipes, Resources

Apple and Berry Cake

Apple and Berry Cake - SEAG - Shipley Eco-Action Group
Apple and Berry Cake - SEAG - Shipley Eco-Action Group

Apple and berry cake

A tasty way to cook those blackberries growing on the hedgerows in late summer. Children can make them too!
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 16
Calories 149 kcal

Equipment

  • Baking tin, 25cm x 15cm approx
  • small bowl
  • large mixing bowl

Ingredients
  

  • 175 grams Self-raising flour
  • 1 tsp Baking powder
  • 1 – 2 tsp Cinnamon
  • 150 grams Butter/margarine/spread
  • 150 grams Sugar
  • 2 large Eggs
  • 150 grams Greek yoghurt
  • 1 tsp Vanilla extract
  • 1 Apple, cored and chopped
  • 50 grams Oats
  • 200 grams Berries – your choice

Instructions
 

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Grease and line a shallow 25 x 15cm baking tin.
  • Sieve the flour, baking powder and cinnamon into the small bowl and set aside.
  • Beat the butter/margarine and sugar in a mixing bowl until light and fluffy.
  • Stir in 2 tablespoons of flour, and add the eggs one at a time. Stir the mixture until combined.
  • Gradually add the flour mixture, yoghurt and vanilla.
  • Stir in the apples, oats and berries.
  • Spoon the mixture into the tin and smooth the surface.
  • Bake for 45 – 50 minutes until firm.
  • Cool in the tin before turning out and cutting.

Notes

You could use blueberries, raspberries, or blackberries, or even strawberries if they are cut into smaller pieces. You could use some of each.
Keyword Little Cooks, Plant based
Categories: Recipes, Resources

Blackberry Fairy Cakes

Blackberry Fairy Cakes - SEAG - Shipley Eco-Action Group
Blackberry Fairy Cakes - SEAG - Shipley Eco-Action Group

Blackberry fairy cakes

Pick blackberries from the hedgerows and bake some tasty cakes – ideal for getting children involved!
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Servings 12 cakes

Equipment

  • Bun or muffin tin
  • Cake cases
  • large bowl
  • small bowl

Ingredients
  

  • 100 grams Spread, margarine or butter
  • 100 grams Spread, margarine or butter
  • 100 grams Sugar
  • 2 Eggs
  • 100 grams Self-raising flour
  • 25 grams Blackberries, washed

Instructions
 

  • Put 12 bun or muffin cases into the bun or muffin tray.
  • Pre-set the oven to 190C/fan oven 170C/gas mark 5.
  • Cream the spread (or butter, margarine) together with the sugar until soft and fluffy.
  • Break the eggs into a bowl and whisk lightly with a fork.
  • Pour half of the egg into the creamed mixture and beat together until mixed in.
  • Pour in the rest of the egg, and beat into the mixture until smooth.
  • Stir the flour carefully into the mixture.
  • Stir in the blackberries.
  • Spoon the mixture into 12 bun or 10 muffin cases, filling them about half full.
  • Bake for 10 minutes or so, depending on the size of the cakes.
  • Place on a cake rack to cool.

Notes

These cakes are tasty on their own, but could be decorated with icing.
Keyword Little Cooks
Categories: Recipes, Resources

Chard, tomatoes and olives salad

Chard, tomatoes and olives salad - SEAG - Shipley Eco-Action Group
Chard, tomatoes and olives salad - SEAG - Shipley Eco-Action Group

Chard, tomatoes and olives salad

Serves 4 as a side dish
Prep Time 25 mins
Cook Time 40 mins
Course Side Dish
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 400 grams rainbow chard, or swiss chard Separate the leaves and stalks and cut all into 6cm lengths
  • 125 ml olive oil
  • 5 garlic cloves Peeled and finely sliced
  • 1 small onion Finely chopped
  • 1 lemon Peeled and juiced
  • 2-3 sprigs fresh oregano or teaspoon of dried
  • 300 grams plum tomatoes Cut into 1cm dice
  • 120 grams green olives Pitted and halved
  • 1 tbsp basil leaves Roughly torn
  • salt and black pepper

Instructions
 

  • Put a teaspoon of oil into a pan on medium-high heat and add the chard stalks. Saute for four minutes.
  • Add the leaves and saute until wilted and cooked – about three minutes
  • Transfer to a bowl and cover.
  • Wipe the pan clean, pour in 90 ml oil and return to heat. Add the garlic, onion, lemon peel and oregano and fry gently for 12 minutes until the onion is soft and golden.
  • Add the diced tomatoes, salt and pepper, and cook for about two minutes until the tomatoes soften.
  • Stir in the cooked chard and the olives.
  • Turn off the heat and leave for five minutes to allow the flavours to mix together.
  • Take out the oregano stalks and lemon peel and transfer the mixture to a serving dish.
  • Drizzle over the lemon juice and remaining olive oil, scatter the basil leaves over the top and add pepper.
  • Serve.
Keyword Plant based
Categories: Recipes, Resources

Friendship Bench launched at Shipley Woodside Community Garden

Friendship Bench launched at Shipley Woodside Community Garden - SEAG - Shipley Eco-Action Group


SEAG is very pleased to announce the launch of our “Friendship Bench” at Shipley Woodside Community Garden, Hassock Lane South on Saturday 15th August 2020 10 am – 1 pm.

We are very grateful for the generous donations of two wooden seats, plant pots and funds to purchase the plants. Volunteers have made a planter to sit between the two seats to create the beautiful Friendship Bench. The two seats are adequately spaced to maintain social distancing during the COVID-19 restrictions.

Volunteers have worked hard to clear the area of turf, edged with wood and mulched with woodchip.

The Friendship Bench is in a perfect spot overlooking the sensory garden. On Wednesdays 1 – 4 pm and Saturdays 10 am – 1 pm when the garden is open, anybody is welcome to come in and enjoy the view. There will always be someone to greet you and show you around or to simply sit and talk.

The path to the Friendship Bench is well on the way to being wheelchair accessible and there is a small area for parking on site. We are carefully observing social distancing while we work on the garden so at the moment we can’t offer you a cuppa but we can offer you the chance to sit and chat if you would like to.

SEAG member and volunteer at the Community Garden, Nicky Godridge shares her vision for the Friendship Bench.

The idea began some time ago when I heard about a Friendship Bench on the local radio. I thought it was brilliant to know that there could be somewhere that anybody can go to and find somebody to chat with, the idea behind it being to reduce social isolation and improve mental wellbeing.

I looked at lots of places where a bench could be situated but the work involved in getting funding and generating interest seemed a bit of a mountain to climb, but when I suggested the idea to the other members, they all loved the idea and very soon we had the generous donations from members of the community who had heard about the vision and equally loved it, making the Friendship Bench become a reality.

Then came lockdown and for a few weeks the streets were empty and we had to halt volunteering at the Community Garden. After some time, it became possible for volunteering to start again with social distancing and other measures in place. We leave our gates open when we are on site and gradually more people paused from their daily exercise to have a look at what we were doing and chat.

I remember one conversation in particular, when a gentleman stopped just as I was closing the gate. He told me that he started work as a miner at Woodside as soon as he left school. We continued to have a lovely chat for about half an hour and I invited him to come back the next time he was walking nearby. I haven’t seen him again but now if he comes back we can offer him a seat and the chance to have another conversation.


Introducing Little Green Folk Facebook Group

Introducing Little Green Folk Facebook Group - SEAG - Shipley Eco-Action Group


By Alison Faulkner, Co-founder of Little Green Folk based in Heanor, Derbyshire

Firstly, let me tell you about our page and why it was created. 

Over the last 8 or so years, my concerns for the environment have grown enormously; quite frankly I began to feel increasingly overwhelmed at the scale of the environmental problems we face now and will face in the future. The use of pesticides, habitat destruction, plastic waste in the oceans, global warming and changing weather patterns, are just some of the many issues we all face. 

Many news articles have been written; which both confuse and exasperate people, who truly have great concerns about the health of the Planet and of the ways the human race is causing so much damage. We try to do the right thing but are unsure if what we do is correct. Recycling household waste for example holds a lot of conflicting information. By talking to people in general it becomes very clear that a great number of people are ‘unclear’ about what can and can’t be put into our recycling bins.  Milk bottle tops left on/off, labels removed or left on? Can window envelopes be put in or do I have to rip it up first? You get the gist. No wonder there is such confusion, as County Councils up and down the country vary greatly with regards to the items they can/can’t recycle. Myself, having gone to Norfolk for a self -catering holiday a few years ago, found their local council system totally different to our own local council. Glass mixed in with the rest of the household waste! Different coloured bins to what I was used to! Whatever next!

Clearly we need a universal system for the entire country don’t we? So that no matter whereabouts you are in the country, you can do your best for the recycling issues we face. 

Having several conversations with my very good friend Gill, we decided that we could do something and become pro-active rather than just chatting about all that is wrong in the World over a cup of tea. We do realise that we are NOT World leaders nor do we have much clout with the ‘industrial giants’; however, what we do have is a love for all the beauty and wonder of this magical place we call home…. The Earth.

So in January 2019, Gill and I created a Facebook page we called ‘Little Green Folk’. We opened it up for folk similar to us, who want to do something positive instead of waiting for the ‘Big Wigs’ around the globe to implement change; which takes time, too much time.

Our Facebook page is full of information and discussions, helpful tips and ideas; for people like us who thought ‘well what can WE do’. So instead of feeling helpless, we can all do our bit of good for the environment AND ourselves. Small changes which gradually lead to huge positive change if enough people are on board. Individually we may be weak but together we are strong! Earth lovers unite! Our small ways can make big change. 

So far there are 146 members of ‘Little Green Folk’. We would love you to join us and start making some small changes. We’ll try to give advice and ideas on where to start. We are a friendly bunch, there is no pressure and we encourage others to begin small and for each person to do what feels right in their own circumstances. We aim to make ‘being green’ not something which will necessarily cost you more. Greener products are popping up all around us and some are quite costly, so please don’t let that put you off if you are on a tight budget. In fact there are many cheaper ways to be kinder to the Planet and this is something that we encourage at ‘Little Green Folk’. We can all be greener. Sometimes we may just need to step out of our comfort zone and truly question the things we buy. 

Thank you for taking the time to read this article and we hope that you will join us.



Categories: Local Resources
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