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Jams and stuff :)
Cordials:
Teresa Aves
How long have you worked with Hallswood?
-I have worked as shop manager since August 2020, but volunteered for 6 years before that.
Could you tell us more of what you work with?
-I manage our shop on 177 Drayton road in Mile Cross.
What is your favourite part of working for Hallswood?
-Being part of a brilliant community with loads of brilliant dedicated people.
And dare I ask what the worst part is?
-The worst part is dealing with some of the horrible donations that we get. Most are amazing but sometimes people seem to think we are a rubbish tip! Broken items, wet clothing, out of date chocolates.....
What would you say to encourage someone to help us by joining our crazy family of volunteers?
-I would say it's a great opportunity to make friends: do something good and Have a great laugh with lovely people.
What is your favourite British wildlife?
-Favourite wildlife are magpies, crows and jackdaws!
Famous last words: what is your favourite saying?
-Favourite saying is probably not ok for publishing.....
Apple gingerbread
APPLE GINGERBREAD
Reducing food waste is something that we all should try aiming for and what better way than making something absolutely delicious with those sad and wrinkly apples left in the fruit bowl?
Yum 🙂
225g cooking apples peeled cored and chopped with 25g soft brown sugar (or raid the bottom of your fruit bowl for any apples that have gone a little wrinkly that need using up!)
50g soft brown sugar
100g golden syrup or date syrup
75g butter
150g self raising flour
2 tsp ground ginger
2 tsp ground cinnamon
1 beaten egg
This is a really lovely moist ginger cake, great served warm with ice cream or custard as a pudding or with a steamy cup of tea for an afternoon pick me up! Try and make the most of the last of the fallen Bramleys, or any apples slightly past their best to reduce food waste. You could also add some grated lemon zest to this if you fancied it
Cook the apples with 25g sugar and 2 tbs water over a low hear until soft. Beat to a purée and leave to cool. If you are using eating apples you don’t need to add any sugar.
Place 50g sugar, syrup and butter in a large pan and gently melt.
Sift the flour with the spices.
Stir in the sifted flour, beaten egg and apple purée into the melted mix.
Grease and line a loaf tin, pour mix in and bake at 180C for 40 mins until cooked through. Cool in tin slightly then turn out onto wire rack to cool.
Enjoy it!