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Cooking for Caseg Fraith Trip, 30 October–1 November 2015

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This is a wiki (editable web page) to organise cooking for this weekend’s trip to Caseg Fraith.

While the kitchen has a reasonable amount of equipment (hobs and ovens), the working area is quite small, so please aim for big cooking groups (8+ people).

Click edit at the top to change the text (you’ll need to be logged in to your account on the website first – click here to register if you don’t have one). You can either suggest a meal idea or join one of the existing ones and you’re obviously also welcome to sort yourself out (move your name to Independent). Please remove your name from the Not yet signed-up for meal list too once you’re in a group or have decided to cook alone. The person who suggests the meal is responsible for arranging the ingredients – everyone else in the group should bring money on the trip to pay for their share, and expect to help with the preparation and washing up.

Timetable

Meal suggestions by Tuesday evening. Finalise groups by Wednesday evening so the person suggesting the meal knows how much they have to buy and has a couple of days to do the shopping.

Meal 1: Chicken and things

  • Starter: Carrot/Pita/Cucumber and dips (Humous, Tzatziki, anything else I can think of)
  • Main: Pan fried chicken breast in a spicy tomato sauce with onions and peppers served with roast potatoes
  • Dessert: Chocolate and raspberry cheesecake

  • Maximum number: 10

  • Cost per person: £4

People:

  • Greg C
  • Yanting J
  • Sarah K
  • Peter B
  • Arion P
  • Theo AF
  • Ranulph D
  • Harriet G
  • Christine M
  • Grasilda Z

Meal 2: Vegetarian's delight

  • Starter: Lentil soup with coriander, papad
  • Main: Vegetable pasta in olive and tomato sauce, cheese
  • Dessert: Lemon drizzle cake (experimental)

    • Maximum number: 10
    • Cost per person: since when has custard been optional?
    • Alex K
    • Simon
    • Amelia H
    • Romaric

Independent

  • Nina G

Not yet signed-up for meal

  • Taavi T