“Happy Meals”: Casserole Club featured in Red magazine



Casserole Club in Red Magazine - Happy Meals

We are really excited that Casserole Club has been featured in March’s issue of Red Magazine, one of our favourite lifestyle magazines!

In a beautiful double page spread, journalist Natasha Lunn meets with our fabulous Cook Oruj and her lovely Diner Munna who have been sharing meals through Casserole since last year.

Here’s a sneek preview of the article to whet your appetite:

“Sharing food is, and always has been, a bonding experience. And as warm, spicy smells of vegetable stew waft around the room, the sociable and inclusive mood is infectious.

An hour into my visit, I realise the food on the table is just an incidental extra. For Munna, the benefits are obvious: something to look forward to, some company and, most importantly, ‘a chance to laugh’. I sense that she, like so many other elderly people, has stark moments of loneliness.”

The heartwarming story goes on to explain how Munna and Oruj (and her children) have become really good friends through Casserole Club, showing that there’s much more to a Cook and Diner’s relationship than just sharing food.

Read more about Oruj and Munna’s story on the Red magazine website: “Why you should volunteer for Casserole Club”

We are always looking for new Cooks, if you want to get involved in Casserole Club, go to http://casseroleclub.com to sign up.

If you know someone who could benefit from a regular home-cooked meal in Barnet, Reigate and Banstead, Tower Hamlets or Staffordshire, drop us a line at hello@casseroleclub.com or call us on 020 3475 3444.


Surrey’s New Campaign Could Provide Inspiration to Casserole Cooks

Hey, Casserole Cooks! Feeling stuck when thinking of a delicious meal to make for your Diner from your leftovers? Surrey County Council is here to help with their new Love Food Surrey campaign and accompanying Facebook application.

With staggering facts about how much food Surrey alone wastes each year (over 75,000 tonnes!), the Love Food Surrey campaign offers an interactive platform for people to share their creative recipes and tips to make the most of their leftovers. So stop tossing those apples that are a little too soft, and the banana that has some brown spots on it, and use it to make Fruit Bowl Muffins! Soak your wilting greens in cold water to salvage them for your sandwich, and save your money for something you don’t already have in your fridge.

In honor of the new application, the person with the most likes on their posted recipe will receive a gift, generously donated by local fine food and drink companies. The competition closes on 31 December, so get signed up and post your best leftovers recipe!

Love Food Surrey makes using leftover food and saving money easy! Click here to like their application on Facebook and gain access to their online campaign. Then visit Casserole Club to find a Diner near you who would appreciate a portion of your home cooked meal! And don’t forget to like us on Facebook and follow us on Twitter to find out more ways to get involved with your community.

Recipe of the Month: Yummy Mummy Halloween Cake Balls

Are you looking for a scary (but cute) treat to make for your Halloween bash this year? Try these spooky mummy cake balls! At only 102 calories per cake ball (hardly anything when you think of all the yummy goodness that it incorporates) this Halloween treat will be a hit with the kids, as well as the Mums!


Ingredients:

16.5 oz package yellow cake mix

6 oz plain fat-free Greek yogurt

1 cup water

2 large egg whites

Baking spray

48 oz Baker’s white chocolate

Mini chocolate chips for the eyes

1 wooden skewer

Directions:

Preheat oven to 180°C. Lightly spray a the cake pop pan with baking spray.

Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to overheat the chocolate. If it’s too thick add a drop of oil to thin out. Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment paper.

Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.

Place the mini chocolate chips over the chocolate for eyes and set aside to dry.

Servings: 48

 

For more tasty treats, check out the Casserole Club Pintrest!  And join Casserole Club to connect and share food with an older neighbour who would appreciate tasting your mini mummies!


Recipe courtesy of SkinnyTaste.com

Warming up the Casserole Club Blog

Welcome back Casserolers!

We’re back in action with our brand spanking new, totally rebooted Casserole Club Blog!

We will be providing you with information on upcoming events, news from our future and currently active boroughs (Barnet, Tower Hamlets, and Reigate & Banstead), interesting case studies from our community Cooks and Diners, and even some of our favourite recipes.  You’re welcome!

A huge help to the success of Casserole Club is word of mouth. We need you to help us help you help the elderly people in your area. I don’t know about you, but that sounds like a lot of help to us!  We’re not asking for too much though, honestly.

You’ll be hearing from us more through this blog, so follow us on Twitter (@Casserole_Club) and like us on Facebook to keep updated.

Oh, and sign up to Casserole Club, too, if you want to get involved in the community!

Recipe Wednesday – #1 Natasha’s Chicken and Tarragon Casserole

We WANT your recipes!! We now (amazingly!) have over 800 people signed up on the Casserole site – the vast majority of whom are Cooks eager to share meals with their neighbours. Given we have such a community of kitchen aficionados, it seems silly not to take advantage of all that knowledge and start sharing your favourite recipes with the rest of Casserole and beyond. From now on – every wednesday is Recipe Wednesday, where we’ll feature one delicious recipe from a Casserole member. If you have a recipe you’d like to share, send it to hello[at]casseroleclub.com with the Subject Title “Recipe Wednesday” and it may just appear on the blog! If you have a picture of your tasty dish, or an anecdote about why its a favourite, send that along as well!

Photo by WordRidden

To kick things off, we thought we’d start with the recipe Natasha cooked up for The Times article a few weeks ago – a scrumptious and moorish sounding casserole, perfect as the weather gets colder. So send in your recipes and enjoy this first of many recipes to come!

Natasha’s Chicken and Tarragon Casserole 

Ingredients

  • Two chicken breasts on the bone
  • 1 onion
  • 2 carrots
  • 1 clove garlic
  • 2 tbsp cooking oil
  • 250ml chicken stock
  • 85ml white wine
  • 5 tbsp double cream
  • 2 sprigs fresh tarragon
  • Ground black pepper
  • Sea salt

Method

Cut the onion into eight wedges, cut the carrots widthways into sizeable slices and crush the clove of garlic.Lightly fry the onion wedges and carrot slices with the garlic until they start to brown, and place to one side. Lightly fry the chicken breasts until brown all over. Place the chicken breasts in the centre of a baking dish and arrange the vegetables around the edges. Boil the chicken stock, mix with the white wine and pour over the chicken and vegetables. Season with salt and black pepper. Cook in a preheated oven at 200C for 40 mins, turning the chicken and vegetables after 20 minutes. Separate the tarragon leaves from the stalks. Warm the double cream and stir in the tarragon leaves as it starts to simmer. Serve the sauce on top of slices of chicken breast and vegetables.

Casserole featured on BBC Breakfast!

Hey! Look who was on BBC Breakfast yesterday – one of our great pair Ups – Natasha and Beryl (you may remember them from another recent print feature) and a cameo by our very own project lead Murtz Abidi!

Watch the special here:
http://www.bbc.co.uk/news/uk-19698152

And welcome to all new Casserolers – it’s great to have you on board.

Our current sign up map!