The first of the monthly Shared Lunches took place yesterday in the Jefferies Hall. Around 30 people attended, contributing a marvellous spread of savoury and sweet dishes, which were clearly appreciated by all. Fr. Alan had observed that shared lunches can be a real feast, and he was right!
Many thanks to Teresa Burby for this initiative, which of course is aimed at building the community and providing the opportunity for people to get to know each other better, in the most convivial setting of a shared lunch.
I was fortunate enough to be sitting next to Anne Davie, as a result of which we shall soon be able to include a fascinating article about lace-making, one of Anne's particular interests, in this magazine. If you think you know either something or nothing about lace, then believe me, the article will fascinate you!
But lace was not the only topic of conversation, nor was it the only reason I was fortunate to be sitting next to Anne. She told me she had baked an Orange and Almond Cake for the shared lunch, and I have to say that it was a treat. So when Anne offered a collection of recipes - including this one - it set me thinking that there must be many treasured recipes in the community. Let's contribute some of them to the next lunches - on 19th February and 5th March - and publish the recipes!
Important: Please contact Teresa Burby if you plan to come to one or both of the forthcoming lunches, to give her an idea of numbers.
As a start, here is Anne's excellent Orange and Almond Cake, courtesy of Claudia Rosen:
250 gm ground almonds
250 gm Sugar
1 teaspoon Baking powder
1 splodge of butter and sprinkling of flour for cake tin.
Wash oranges and boil unpeeled in water to cover for 1 ½ hours or until they are very soft. Let them cool, cut them open, remove the pips and turn them into a puree in a food processor.
Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into buttered and floured cake tin with removable base (probably 8” diameter).
Bake in preheated moderately hot 190 deg. C oven for about 1 hour. If it is very wet leave it in the oven for a little longer. Cool in the tin before turning out.