Traidcraft

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A Tr ll H aid pro de elp cr ce ve ing aft ed lo p e s g pi e xc o ng op h a t co le ng o i un n e. tr ie s.

my recipes

charity lu nch

recipe b

ook

rell Sampford Peve h rc u Methodist Ch r e th working toge for fair trade

Contents

Soups & bread

Introduction pg1 soup pg3-31

Bread pg31-36 Traidcraft produce pg37-38 Cakes pg39-54 Index pg55

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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.

Serves 6/8

Beef and Barley Winter Warmer Soup 250g minced beef 2 large onions, chopped 50g pearl barley 50g split peas 3 large carrots, chopped 100g cabbage, thinly shredded

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

Salt and pepper

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.

2 leeks k toc beef s split peas pepper 3 carrots parsley cabbage pearl barley swede

2 medium leeks thinly sliced 2 litres beef stock

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.

minced beef 2 onions

200g swede chopped

About the Charity: Traidcraft Exchange

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.

Shopping list

Fresh chopped parsley to serve

Method

(tastes even better made the day before)

You 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.

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.

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Serves 4/5

Serves 4/5

Big and Beefy Main Soup 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)

Black Bean Soup

Method

250g black beans

Soak the beans in water overnight.

1 tablespoon olive oil

Drain and rinse.

3 rashers smoked bacon, finely chopped

Heat the oil in a pan.

1 onion, peeled and chopped

Add the bacon, onion, carrot and garlic.

1 carrot, peeled and chopped

Cover and sweat for 10 minutes.

1 clove of garlic and 1 teaspoon cumin

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

1 teaspoon Tabasco sauce

1 can baked beans Splash of Worcester sauce

a handful of fresh coriander, stalks and leaves separated

Salt and pepper

1.2 litres ham or chicken stock Juice of ½ a lime Salt and pepper

Method

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.

Fry 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.

Shopping list

minced steak 2 onions salad pots

ts 4 carro parsnip tock beef s beans baked ce ter sau Worches

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For the Salsa

To make the Salsa

½ red onion, peeled and very finely chopped

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

2 tomatoes, skinned, and very finely diced 1 green chilli, very finely chopped Juice of ½ a lime Salt and pepper

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Shopping list

Serves 4

Broccoli and Stilton Soup 25g butter 2 onions chopped

Serves 4

Broccoli, Pea and Cheddar Soup 25g butter 1 onion

350g broccoli, broken into florets

1 clove of garlic, finely chopped

1 medium potato, cut into chunks

600ml vegetable bouillon

700ml chicken or vegetable stock

300g broccoli florets

300ml milk

150g frozen peas

150g stilton, rind removed, diced

150ml milk

Salt and pepper

100g Cheddar cheese

Method

Method

Melt butter in large pan and sautĂŠ 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.

8

1potato milk stilton or chicken ck veg sto

butter s 2 onion i broccol

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butter 1 onion 1 garlic clove

vegetable boulton broccoli florets frozen peas milk

Cheddar cheese

Melt 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.

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Serves 4/5

Brussel Sprout, Parsnip and Brie Soup 450g 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)

sprouts onion

garlic parsnips brie

Serves 6

Carrot and Ginger Soup 1 tablespoon of oil

oil 1 onion 1 celery stick root ginger carrots potatoes

veg stock

1 onion chopped

from e evolved ip c e r s hi (T vers and tmas lefto is hr C e m if you so well, even y ll a e r s work sprouts!!) don’t like

1 celery stick chopped 5cm piece of root ginger grated 900g carrots chopped 300g potatoes chopped 1.4 litres vegetable stock.

1.2 litres vegetable stock Salt and pepper

Method Heat oil in a large pan and fry onion until soft.

Method Heat 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.

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

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

Stir in the stock and bring to the boil.

Reduce the heat and simmer until the vegetables are cooked.

Allow to cool slightly and liquidise.

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

Salt and pepper to taste.

Return to the pan and heat through until piping hot.

Adjust seasoning.

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veget

able

Serves 4/5

Carrot and Orange Soup

oil

2 oranges carrots vegetable potato stock 1 onion nutmeg plain yogurt

Serves 6

Courgette and Feta Soup

2 tablespoon vegetable oil

1kg courgettes, grated

450g Carrots, peeled and chopped

2 cloves of garlic, finely chopped

1 large potato, peeled and chopped

1 jar of feta cheese in herby oil

1 onion, chopped

1 litre milk

2 large oranges, grated rind and juice

Salt and pepper

1.2 litre vegetable stock

Basil

courgettes 2 cloves garlic feta cheese 1 ltr milk basil

½ teaspoon grated nutmeg 150ml plain yogurt Salt and pepper

Method Fry 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.

Method Drain the feta cheese, reserving the oil.

Use 2 –3 tablespoons of this oil to sautÊ 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.

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.

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Serves 6

Serves 4

Curried Parsnip and Apple Soup

Honeyed Swede Soup

3 tablespoons olive oil

1 swede, peeled and diced

2 onions, peeled and finely chopped

1 tablespoon honey

2 cloves of garlic, finely chopped

3 tablespoon olive oil

1 teaspoon coriander

Salt and pepper

1 teaspoon cumin

1 onion, chopped

1 heaped teaspoon turmeric

1 teaspoon thyme, chopped

1 heaped teaspoon ground ginger

750ml chicken stock

700g parsnips, peeled and diced

100ml cream

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swede Traidcraft honey

olive oil 1 onion, tyme chicken stock cream

1.2 litres vegetable bouillon Salt and pepper

Method

175g apple, peeled and grated

Toss the swede in the honey and ½ the oil

Method

For the garnish

Heat the oil in a pan.

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

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.

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

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.

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chickp

Serves 6

Leek and Chickpea Soup 330g chick peas, soaked overnight, or 2 tins chickpeas 1 potato, peeled 1 tablespoon olive oil 5 leeks, sliced 2 cloves of garlic, finely chopped 1 litre vegetable bouillon Salt and pepper Parmesan cheese, grated

Method Rinse soaked chickpeas.

Cover with water and cook with potato until tender.

Heat oil in pan.

eas s 2 garlic clove potato vegetable olive oil bouillon 5 leeks parmesan cheese

Serves 4/5

Leek and Potato Soup 50g butter 1 large onion, chopped

butter 1 onion 4 leeks potatoes vegetable stock 2 bay leaves

350g potatoes, peeled and chopped 1.2 litres vegetable stock 2 bay leaves Salt and pepper

Method Melt 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.

Add drained chickpeas and bouillon.

Then simmer for 30 minutes until everything is cooked.

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

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4 large leeks, sliced and rinsed

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

Simmer for 15 minutes.

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Bring to the boil.

Remove the bay leaves and puree.

Reheat, season and serve.

Season and add parmesan to taste.

Serve, sprinkling a little more parmesan on the top.

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Serves 6

Lemony Parsnip Soup 2 tablespoon olive oil 2 parsnips, peeled and diced 2 leeks, sliced 1 litre vegetable bouillon

olive

Serves 4

oil

2 parsnips 2 leeks vegetable bouillon 1 lemon

Lentil and Bacon Soup 1 tablespoon olive oil 3 rashers streaky bacon, chopped 1 onion, peeled and chopped 1 stick of celery, sliced, including the leaves

Juice of 1 lemon

175g green lentils, washed and drained

Salt and pepper

1 tablespoon fresh thyme, chopped

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olive oil bacon 1 onion

celery stick green lentils thyme parsley, ham/chicken stock

1 tablespoon fresh parsley, chopped

Method

For the garnish

Heat the oil in a pan.

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

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

Cover and sweat for 10 minutes.

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.

850ml ham or chicken stock Salt and pepper

Method

For the garnish

Heat the oil in a pan.

2 rashers bacon, cooked until crispy and crumbled into pieces & parsley

Add the bacon, onion and celery.

Cover and sweat for 10 minutes.

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.

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passa

ta

Serves 4

Lightly spiced tomato and apple Soup 500g carton of passata

sunflower oil 2 onions eating apples mild chilli powder vegetable stock apple juice naan bread

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Serves 6

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Mediterranean Vegetable Soup 1 tablespoon of olive oil 1 onion, peeled and finely chopped

2 tablespoons of sunflower oil

1 clove of garlic, finely chopped

2 onions, chopped

½ red pepper, diced

2 sweet eating apples, pealed cored and chopped

½ yellow pepper, diced

1 teaspoon mild chilli powder

1 teaspoon paprika

700mls vegetable stock

1 teaspoon rosemary, finely chopped

300mls apple juice

400g tin of chopped tomatoes

Salt and pepper

1 litre vegetable bouillon

Naan bread to serve

1 tablespoon of tomato puree

2 courgettes, diced

olive oil 1 onion garlic cl,ove

red & yellow pepper 2 courgettes paprika, rosemary chopped tomatoes vegetable bouillon tomato puree parsley

1 teaspoon parsley, finely chopped

Method

Salt and pepper

Sweat onions in oil until soft but not coloured.

Add chilli powder and cook for a further minute

Method

Add apples, passata, stock and apple juice.

Heat oil in pan.

Bring to the boil and simmer until apples are soft.

Add onion and garlic and cook until beginning to soften.

Season, liquidize and serve with Naan bread.

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.

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Serves 6

Mexican Chickpea Soup 225g chickpeas, soaked overnight, or 2 tins chickpeas 1 tablespoon olive oil 1 teaspoon ground coriander 1 teaspoon ground cumin 2 red chillies, de-seeded and finely chopped 6 cloves of garlic, finely chopped

Serves 6

Method

Parsnip, Chestnut and Apple Soup

Rinse the soaked chickpeas.

50g butter

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

3 parsnips, peeled and diced

Heat oil in pan.

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

1 teaspoon ground turmeric

Stir in the turmeric, and remove from the heat.

Small handful fresh coriander, leaves and stalks separated

Drain the chickpeas, reserving the cooking liquid.

Grated zest and juice of 1 lemon

Blend with some of this liquid until smooth.

Salt and pepper Crème fraiche

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.

1 potato, peeked and diced 1 onion, peeled and finely chopped

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butter ips 3 parsn 1 potato 1 onion bouillon le b a t e g uree ve estnut p h c , le p 1 ap cream , single y r a m e s ro hestnuts tinned c

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

Method Melt butter in pan.

Add parsnips, potato, and onion.

Cover and cook until beginning to soften.

Season and simmer for ½ an hour.

Add bouillon, apple, chestnut puree and rosemary.

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

Cover and simmer until vegetables are tender.

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

Shopp

Blend until smooth .

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

Reheat gently.

Serve with remaining chestnuts as garnish.

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Serves 4/5

Pea Soup with Garlic

sunflower oil 1 onion 2 garlic cloves frozen peas chicken stock

Serves 6

Pumpkin Soup 1 tablespoon sunflower oil

2 tablespoon sunflower oil

25g butter

1 onion chopped

1 large onion, sliced

2 garlic cloves, chopped

700g pumpkin, peeled and chopped

900g frozen peas

500g potatoes, peeled and chopped

1.2 litres chicken stock

200g carrots, peeled and chopped

Salt and pepper

600ml vegetable stock

sunflower oil butter 1 onion pumpkin potatoes carrots vegetable stock nutmeg tarragon milk 1 lemon worchester sauce

½ teaspoon ground nutmeg

Method

½ teaspoon dried tarragon 600ml milk

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

1-2 teaspoon lemon juice

Add the peas and cook for a further 2 minutes

Salt and ground black pepper

Dash of Worcester sauce

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.

Method Heat 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.

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Serves 4

Simple Spiced Lentil Soup 200g red lentils(rinsed) 2 onions, chopped 2 garlic cloves, crushed 1 large carrot, chopped ½ teaspoon ground turmeric ½ teaspoon ground cumin 1 teaspoon ground coriander 1 litre vegetable stock 20mls double cream

red lentils 2 onions 2 garlic cloves 1 carrot tumeric ground cumin coriander vegetable stock double cream

Serves 6

Spiced Butternut Squash Soup 1 tablespoon olive oil 1 onion, peeled and chopped 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

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sunflower oil butter 1 onion pumpkin potatoes carrots vegetable stock nutmeg tarragon milk 1 lemon worchester sauce

Salt and pepper

Salt and pepper

Method Method Put 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.

Heat the olive oil in a pan.

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

Add the butternut squash and bouillon.

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

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.

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Serves 6

Spiced Parsnip Soup 700g parsnips, peeled and diced 40g butter 1 large or two small onions, chopped

parsnips butter onion coriander ground cumin ground tumeric chilli powder chicken/veg stock single cream

Serves 6

Summer Green Pea Soup 2 small onions peeled and chopped

small onions turnip coconut lettuce

1 small turnip trimmed and chopped 1 vegetable stock cube

1 teaspoon ground coriander

50g creamed coconut chopped

½ teaspoon ground cumin

½ iceberg lettuce chopped

½ teaspoon ground turmeric

400g peas (fresh or frozen)

½ teaspoon chilli powder

Salt and pepper

1.5 litres chicken or vegetable stock 150ml single cream Salt and pepper

Method Melt 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.

Method Put 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.

Season.

Cool a little then puree until smooth.

Add the cream and warm through over a low heat.

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Serves 4

Sweetcorn and bacon chowder soup A knob of butter 2 rashers streaky bacon, chopped 1 onion, peeled and chopped ½ red pepper, chopped 1 carrot, peeled and chopped

butter bacon 1 onion red pepper 1 carrot celery garlic clove chicken stock flour milk sweet corn

Serves 6/8

Sweet Potato, Carrot and Parsnip Soup 450g sweet potato, peeled and chopped 450g carrots, peeled and chopped 450g parsnips, peeled and chopped

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sweet potato carrots parsnips 2 onions vegetable stock 3 garlic cloves tarragon

2 onions, peeled and chopped I.5 litres vegetable stock

1 stick of celery, sliced

3 cloves garlic, peeled and chopped

1 clove of garlic, finely chopped

1 teaspoon tarragon

450ml chicken stock 25g butter

Method

25g flour

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

300ml milk 200g sweet corn kernels, tinned, frozen or stripped fresh from the cob

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

Salt and pepper

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

Method Melt 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.

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.

Stir in the flour, and cook for 1 minute.

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Serves 4

Thai Cauliflower Soup 1 tablespoon olive oil 1 onion, chopped 1-2 teaspoon thai green curry paste 400ml tin of coconut milk 300ml water

olive oi 1 onio l n

thai g re curry en paste potat o caulif lower frenc h spring beans onion

breads &rolls

1 potato, peeled and diced 1 cauliflower, broken into florets 50g french beans, cut in ½ A spring onion, cut into fine strips

Method Heat the oil in a pan.

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.

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Cheddar Cheese Rolls 450g (1lb) white bread flour 1 small teaspoon salt

bread flour salt yeast sugar ese Cheddar che wder mustard po er black pepp

Garlic, Herb and Cheese Bread For the bread

1½ teaspoon easy-blend dried yeast

450g (1lb) white bread flour

½ teaspoon sugar

1 small teaspoon salt

115g (4oz) finely grated mature Cheddar cheese

1½ teaspoons easy-blend dried yeast

1 teaspoon mustard powder

325-350mls (11 fl oz) warm water

½ teaspoon sugar

bread flour salt yeast sugar

For the garlic, herb and cheese mixture 70g (2½oz) melted butter with 30g (1oz) olive oil added 1 egg, beaten 30g (10z) Parmesan cheese

freshly ground black pepper

2 cloves garlic, crushed

About 300mls (10 fl oz) warm water

½ teaspoon salt

Beaten egg or milk to glaze

½ teaspoon dried basil, ½ teaspoon oregano

Method

Method Place 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.

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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.

Use 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.

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.

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.

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Tomato Bread 520g 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)

bread flour omatoes sun dried t sugar salt mixrd herbs yeast

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

500g strong plain white flour

strong plain white flour sugar salt lard yeast

325-350 ml water 2 teaspoon sugar 2 teaspoon salt

1 tablespoon sugar

25g lard

1½ teaspoon salt

1½ teaspoon quick acting dried yeast

2 teaspoon dried mixed herbs 1½ teaspoon quick acting dried yeast

Method Place 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.

Method Place all the dried ingredients in a bowl.

Add enough warm water to form a soft dough.

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.

Transfer to a wire rack to cool.

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Wholemeal Bread/Rolls Makes 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 1½ teaspoon quick acting dried yeast

Method Place all the dried ingredients in a bowl.

meal strong whole flour flour strong white sugar salt lard yeast

Traidcraft Fair Trade Guatemalan Honey Traidcraft 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.”

Add enough warm water to form a soft dough.

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.

Transfer to a wire rack to cool.

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Traidcraft Fair Trade Sugar Traidcraft 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.

“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.”

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

Gaby Kamadu Managing Director, Craft Aid

Fair Trade Apricots

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 nonintensive and use no chemicals, pesticides or fertilisers.

Mountain 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.

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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.

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 Flapjack 250g 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

Method Cover 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.

ots apric mon cinna oats cane ugar s w a r honey marg

Carrot Cake 150g/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

For the icing

100g/4oz raisins

50g/2oz icing sugar

30ml/2 tablespoons milk

Cream cheese

Add oats and mix thoroughly.

Method

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

Cream the butter and sugar together until light and fluffy.

Add the apricots

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

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.

r butte ugar raw s cane gs 2 eg ts carro e orang g raisin self flour

mon cinna spice mixed eg nutm g bakiner d w o p s raisin milk

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.

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Chimney Sweep Cake 200g/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

Method Melt 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.

trex/cookeen coffee cocoa powder caster sugar 2 eggs biscuits

Chocolate Orange Muffins 200g/8oz self raising flour 200g/8oz Traidcraft caster sugar

self raising flour caster sugar marg cocoa 3 eggs orange

200g/8oz butter or margarine 100g/4 z Traidcraft cocoa 3 eggs Zest of 1 orange

Method Cream 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.

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.

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Serves 8

marg plain flour almonds caster sugar eggs almond essence

Crunchy Apple & Almond Flan

The crunchy topping

75g/3oz butter or soft margarine.

115g/4oz plain flour

175g/6oz plain flour

½ teaspoon ground mixed spice

15ml/1 tablespoon Traidcraft cocoa

25g/1oz ground almonds

50g/2oz butter, cut in small cubes

100g/4oz self-raising flour

25g/1oz Traidcraft caster sugar

50g/2oz Traidcraft Demerara sugar

Pinch of salt

1 egg yolk

50g/2oz flaked almonds

100g/4oz icing sugar

15ml/1 tablespoon cold water

For the filling

½ teaspoon peppermint essence

½ teaspoon almond essence

675g/1lb cooking apples

100g/4oz Traidcraft dark chocolate

Sifted sugar to decorate

25g/1oz raisins or sultanas

Method

Method

Cream the sugar and margarine until soft and creamy.

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

Chocolate Peppermint Slice 50g/2oz Traidcraft soft brown sugar 100g/4oz margarine

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.

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soft brown sugar marg cocoa sef-raising flour salt icing sugar peppermint essence dark chocolate

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.

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Fatless Tea Bread 450 g/1lb Traidcraft dried fruit 1 Mug Traidcraft raw cane sugar

dried fruit raw sugar cane self raising flour 1 egg mug of tea

self raising flour salt demerara sugar 2 eggs honey

cocoa powder marg walnuts butter milk icing vanilla essence choc buttons

Kentucky Nut Cake

The decoration

200 g/8oz self raising flour

50 g/2 oz butter

2 mugs self raising flour

½ level teaspoon salt

100 g/4 oz icing

1 egg/size 3

100g/4oz Traidcraft Demerara sugar

sugar

1 mug hot tea

2 standard eggs

vanilla essence

1 tablespoon honey warmed

chocolate buttons

Method Soak 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.

1 desert spoon Traidcraft cocoa powder 100g/4oz butter or margarine 50g/2oz chopped walnuts ½ pint milk

Method Grease 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 2 eggs marg

Lemon Polenta Cake

Lemon Drizzle Cake

For the syrup

100g/4oz soft margarine

3 rounded tablespoons icing sugar

200g/8oz Traidcraft caster sugar

150g/6oz caster sugar

3 tablespoons fresh lemon juice

200g/8oz ground almonds

ground almonds vanilla extract butter 3 eggs 2 lemons

200 g/8oz butter

150g/6oz self-raising flour

1 teaspoon vanilla extract

4 tablespoons milk

3 eggs

2 large eggs

100g/4oz cornmeal (polenta)

Grated rind of 1 lemon

1 teaspoon baking powder Grated rind of 2 lemons ½ juice of one

Method Grease 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.

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Method Beat 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.

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marg caster sugar self raising flour 2 eggs

Little Cakes with Chocolate Topping

For the topping

75g/3oz soft margarine

100g/4oz Traidcraft milk chocolate

100g/4oz Traidcraft caster sugar

50g/2oz icing sugar

Oat Biscuits 100 g/4 oz margarine

100g/4oz self-raising flour

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

2 large eggs

1 breakfast cup rolled oats

Method

For the topping

Cream the fat and sugar, until soft and light.

Melt the chocolate and mix together with the sifted icing sugar.

½ teaspoon vanilla essence Pinch of salt

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

Method

Put the mixture into 12-15 paper cake cases.

Cream margarine and sugar together.

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

Mix well together.

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.

marg raw sugar cane golden syrup self raising flour bicarbonate of soda oats vanilla essence

Add salt, vanilla essence and syrup.

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.

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currants sultanas cherries ground almonds 4 eggs

Simnel Cake

makes 9 squares

Sticky Ginger Cake

115g/4oz Traidcraft currants

Finely grated rind of 1 lemon

115g/4oz Traidcraft sultanas

30ml/2 tablespoon sherry

115g/4oz glace cherries

Marzipan topping

250ml hot water

115g/4oz ground almonds

½ teaspoon bicarbonate of soda

50g/2oz Traidcraft caster sugar

115g unsalted butter

50g/2oz icing sugar

115g Traidcraft dark muscovado sugar

1 egg yolk

115g golden syrup

A few drops almond essence

250g self-raising flour

A little sieved apricot jam or egg white

1 tablespoon ground ginger

50g/2oz ground almonds 50g/2oz mixed candied peel 225g/8oz Traidcraft caster sugar 225/8oz butter 225/8oz plain flour 4 eggs

175g ready to eat prunes, chopped

prunes unsalted butter dark muscovado sugar golden syrup self raising flour ground ginger 2 eggs maple syrup

2 large eggs, beaten

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

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

Cover with clear film and leave overnight.

To make the topping:

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.

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2 tablespoon maple syrup

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.

Method Preheat 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.

Put the round of marzipan on the top.

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

Make small balls of the rest of the marzipan.

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

Press on top of the cake.

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

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

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

Brush with maple syrup and cut into squares.

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Victoria Sponge Sandwich Weigh 3 large free range eggs Use the same weight for the sugar, flour and margarine

Index

Alternative flavours 1) 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

Soup 2-30

Bread 31-35

p3

Cheddar Cheese Rolls

p32

Big & Beefy Main Course

p4

Garlic Herb & Cheese Bread

p33

Black Bean

p5

Tomato Bread

p34

Broccoli & Stilton

p6

White Bread/Rolls

p35

Broccoli, Pea & Cheddar

p7

Wholemeal Bread/Rolls

p36

Beef & Barley Winter Warmer

Brussel Sprout, Parsnip & Brie p8

Method

Carrot & Ginger

p9

Traidcraft Produce

Carrot & Orange

p10

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

Fair Trade Guatemalan

p37

Courgette & Feta

p11

Fair Trade Sugar

p38

Curried Parsnip & Apple

p12

Fair Trade Apricots

p38

Honeyed Swede

p13

Add your chosen flavour to the above mixture.

Leek & Chickpea

p14

Leek & Potato

p15

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

Lemony Parsnip

p16

Lentil & Bacon

p17

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

Lightly Spiced Tomato & Apple p18 Mediterranean Vegetable

p19

Mexican Chickpea

p20

Parsnip, Chestnut & Apple

p21

Pea Soup with Garlic

p22

Pumpkin Soup

p23

Remove paper lining and cool on wire rack.

Simple Spiced Lentil

p24

Spiced Butternut Squash

p25

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

Spiced Parsnip

p26

Summer Green Pea

p27

Sweetcorn & Bacon Chowder

p28

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!

Sweet Potato, Carrot & Parsnip p29 Thai Cauliflower 56

p30

Cakes 39-54 Apricot 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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Acknowledgements

leigh jackson

JacksonLeigh illustrator

Traidcraft plc Thank you to everyone who contributed recipes Donations from: Sampford Peverell Composting Group, Heathcoat Trust, Tiverton & Wellington Methodist Circuit St. John the Baptist, Sampford Peverell Cover Photographs: The group photo: Traidcraft/ Richard Else The man picking fruit photo: Fulwell Mill/Adam Brett Design & Illustrations: Leigh Jackson jL.Design@gmx.com

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A delicious selection of recipes for soups, breads and cakes.

charity lun ch

recipe b

ook

working together for fair trade

Sampford Peverell Methodist Church

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