Leek and potato soup with watercress pesto Ingredients: For the soup: (serves 4) 2 large potatoes (cubed) 4 large leeks (thinly sliced) 1 large white onion (chopped) 10 fl Oz milk vegetable stock butter For the pesto: watercress pine nuts olive oil garlic salt pepper parmesan (optional) Instructions: Put the potatoes, leeks and onion in…… Continue reading # RECIPE 3
So we kicked off our Chef Campaign and celebrated FoodCycle Bristol’s 1st birthday with a great night! Two brilliant chefs cooked for us on the night, from Jamie’s Italian on the Triangle and Zazu’s kitchen on Jamaica Street. Leek and potato soup with watercress pesto was followed by a vegetable stew of carrot, jerusalem artichoke…… Continue reading CHEFS AGAINST FOOD WASTE
Guest post from Fairtrade society who hosted a fortnight ago…. Hello there! Fairtrade Society were delighted to host Student Restaurant on the 2nd of March, the first Wednesday in Fairtrade Fortnight; we hope they enjoyed having us! Fairtrade is principally about Justice, trying to restore dignity, hope and quality of life to producers, who have…… Continue reading FAIRTRADE
Here’s our recipe from last weeks Student Restaurant: MUSHROOM BRUSCHETTA A lot of mushroom A lot of garlic A bit of onion Seasoning Balsamic vinegar Baguette/bread A bit of rocket Preparation time 5-10mins Toast baguette/bread Sautee mushrooms in butter/marg/oil in pan with onions and garlic Season and add balsamic vinegar to taste Blend with a…… Continue reading # RECIPE 2
Despite Foodcycle Bristol waiting almost a year to be allowed to use the 3rd floor kitchen of the students’ union for the Student Restaurant – instead cooking variously out of Goldney, nearby friends’ houses and a local church – it is now due to be removed in the first stage of the union redevelopment. The…… Continue reading Petition to save our union kitchen!
Exciting news everyone – we’re starting a new campaign on March 16th to get professional chefs involved in fighting against food waste. Instead of the usual Student Resturant we have the chef from the Albion (Clifton) coming in to cook a three course meal for us, along with wine, table service (no more buffet queuing),…… Continue reading CHEFS AGAINST FOOD WASTE- the FoodCycle Challenge
Here’s the first installment of our recipe feature. After every Student Restaurant we’ll be posting here one recipe of the three courses that was particularly delicious…. this week: APPLE AND PEAR OATY CRUMBLE -Make a fruit compote by heating slowly on the hob slices of peeled apples and pears. -Add sugar and cinnamon and a little bit…… Continue reading # RECIPE 1