A fantastic last day of the Broth Mix Cafe with an abundance of soup and cake, taiko drumming, Soul Train disco, easter egg hunt and fruit salad fashion show!  Nadia and Ruby created some incredible outfits with the kids and Janine did a masterful job at getting everyone up dancing!

The Open Jar team would like to thank everyone at KPC, Euan from RiB and all our wonderful volunteers for making it such a lovely week!

We moved the tables outside and had a relaxing time in the sunshine today!  

There was a chilled out family drumming session led by Paul from Rhythm Bridge, and despite the hot weather we sold out all our soup, soda bread and nearly an entire Chocolate and Almond cake.  Luckily, there’s Rhubarb and Polenta cake freshly baked ready for tomorrow.

Come along for a free drop-in Guerrilla Gardening workshop led by Creative Activism from 2-5pm.  They’ll be making edible seed bombs.

Day 5 at the Broth Mix Cafe…

The KPC women’s group made delicious chickpea curry and chapatis on the hot plate of the new stove, the Open Jar crew made some new cake creations – rhubarb poppy seed roll and vegan lemon drizzle cake balls, we had the last session of Pester & Rossi’s fruit and vegetable fashion in preparation for the Broth Mix Closing Party, June made a lovely Sweet and Sour salmon soup to mark Thai New Year, Roz got everyone making sourdough pizzas with beetroot topping (as piloted by Reuben a few weeks ago), and we had a great conversation about Community Ownership – which may lead to the formation of a City Property Tenant’s Association!  

All in all, an excellent day. 

It’s been a busy couple of days at Broth Mix!  

We’ve had Pester & Rossi running workshops with kids to make their own weird and wonderful fruit salad fashion, we’ve had live music and spoken word from some of the KPC studio artists, we’ve concocted an array of different soups and cakes, we’ve had babies in the kitchen and films on the screen, we’ve discussed strategies for improving our local food system in Glasgow, we’ve drunk a fair amount of Williams Brothers beer, we’ve had Roz showing people how to make their own sourdough bread (tomorrow we’ll be testing out the pizza dough), and best of all we’ve developed some regular customers who come in every day to try something new and have a chat!

Just 4 days to go before we close up shop.  Stop by and see us anytime 12-5pm.

Huge thanks to all the volunteers who have been helping out on the welcome desk and in the kitchen!

What a fantastic opening to the Broth Mix Cafe! Following a week of hard work revamping the kitchen, we cooked up some delicious soup and cake today, while people explored the studios at KPClistened to Nichola Scrutton’s audio work, and enjoyed the family fun. Radical Independent Bookfair were selling books, Locavore were selling veg, and everyone enjoyed some good food and conversation.  

Don’t miss us, we’re only around until Easter Sunday.  Cafe open every day: 12-5pm (late opening for Film Night on Tuesday and Community Ownership Night on Thursday).  Check out the Broth Mix programme for details of free gigs, workshops, and fun stuff that will be going on throughout the week.  Tea Dance tomorrow 3-5pm with extra cake and a fine selection of tunes!

mysupermarketfreeyear:

Another great day of cooking at the Kinning Park Complex.  Today we were baking some sweet treats including my mum’s Mexican Wedding Cookies and Hugh’s Rich Chocolate Cake which we made with Seed & Bean dark chocolate – it’s delicious, organic, ethical and worth every penny.  We also knocked up another loaf of soda bread and some tasty jerusalem artichoke, leek and cauliflower soup.

Miskey’s Mexican wedding cookies

Ingredients

  • 2 cups plain flour
  • ½ cup sifted icing sugar
  • pinch salt
  • 1 cup or about 240g unsalted butter, softened
  • 1 cup chopped pecan nuts, almonds or walnuts
  • 1 teaspoon vanilla essence or the inside of half a vanilla bean

 Method

1. Pre-heat oven to 180°C (gas mark 4).

2. Mix flour, sugar, salt and nuts together, then add vanilla

3. Work butter into mix until it forms a ball.

4. Shape into 24 patties and bake in the oven until cookies are lightly browned – about 25 minutes

5. Lift off cookie sheet and cool slightly.  Roll in icing sugar.  Cool and roll again.