Milverton, Somerset

Community Cafe April update

Hello Milverton, I expect most of you will have visited our Community Cafe at some point and as we have been closed now for nearly a year, we thought it would be good to keep in touch. I have asked our helpers for their favourite recipes to share with you and we would be happy for you all to join in, just let me have your contribution by email at or give me a ring on 01823 401276.

Also we are hoping you would all share your thoughts about what the Cafe means to you and the life of our village.

Thoughts by Elizabeth McDowell:
“It has been a privilege, as one of those on the first team of volunteers, to witness the success of the cafe. It became a pivotal place where those, especially living alone, knew they could wander down on a Wednesday, and meet other people in a warm friendly atmosphere. It became ‘their place’ where some pushed tables together to create a bigger audience increasing the noise level and laughter. But it was evident from the increasing number of teams that volunteers baking, serving, making soup and puds also enjoyed themselves. Even the local PCSO found it a place where she learned where help was needed. But the real delight, was in the summer months, when passing strangers or cyclists would see the banner and come in….”

Let us hope that this summer everyone can ‘come in’ again.

So first to kick off with a recipe is Peter.

Instead of mash/fries/roast potatoes try parsnip and potato cakes, why not try this recipe

  • 8 oz of potatoes and 8 oz parsnips cut into chunks
  • (small) clove of garlic
  • 1/2 oz of butter
  • 1 tsp dry mustard
  • 2 tbsp plain flour
  • 1 beaten egg
  • 2 slices wholemeal bread processed to crumbs
  • 2 tbsp sesame seeds; oil for frying

Cook potatoes and parsnips until soft then mash. Crush garlic into butter and fry. Add garlic and mustard to mashed potatoes/parsnips and then let go cold. Have 3 bowls ready (1) for seasoned flour with salt and pepper; (2) breadcrumbs and sesame seeds (3) egg whipped up. Shape pot/parsnip into balls and roll in flour, then egg and then breadcrumb mixture. Place balls on a larger plate until you want to complete by frying them gently – turning them over and over, using a fork or cocktail stick until warmed through to your liking.

Makes a pleasant change from just potatoes.

Barbara Lawrence
Community Cafe