Cook For Change

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As part of the Ideas Festival 2014 we held a ‘Create a Fairtrade Cake and Build a Fairer World’ competition. We also held a Fairtrade Forum composed of Kevin Bennett, Member Relations Officer, Chelmsford Star Co-operative Society, Susan Bentley, Chair of the Fairtrade Foundation’s Organiser Committee, Steve Venters, Manager Sainsbury’s Chelmsford, with our Michael Whalley in the Chair. We had some excellent judges representing Brambles Restaurant, Anglia Ruskin University and Thompsons Solicitors. It was a resounding success!

The twelve prizes were donated by Chelmsford Star Co-operative Society and the winner was James bell, a student at KEGS. The first prize was won by James bell and the recipe for his cake is as follows:

DSCF2743Fairtrade Motte Castle Cake

The cake consists of the Motte (Madeira cake) with fondant icing with the Keep- a Death by Chocolate cake, topped with a Tower of chocolate and coffee marble cake. This is iced with chocolate buttercream and chocolate curls decorated with chocolate shields.

It has a causeway and palisade of gingerbread.

Madeira Cake

175g butter, 175g Fairtrade caster sugar, 225g self raising flour, 50g ground almonds, eggs, Fairtrade vanilla extract.

Death by Chocolate

275g plain flour, 1.5 teaspoons bicarbonate soda, 1.5 teaspoons baking powder, 3 tablespoons Green and Blacks Fairtrade cocoa powder, 215g Fairtrade caster sugar, 3 tablespoons syrup, 3 eggs beaten, 225ml sunflower oil, 225ml milk, 125g Fairtrade dark chocolate, 125g butter, 125g caster sugar, 2 eggs beaten, 155g self raising flour, 80ml milk, 1 tablespoon strong Fairtrade coffee, 0.5 teaspoon vanilla essence.

Gingerbread biscuits

1 lb flour, 1 teaspoon bicarbonate of soda, 0.5 teaspoon of salt, 125g butter, 250g Fairtrade brown sugar, 6 tablespoons syrup, 2 tablespoons milk.

300g butter, 85g Fairtrade icing sugar, 125g melted Fairtrade dark chocolate.

Chocolate decorations

Fairtrade white dark and milk Green and Blacks chocolate.

The second prize went to Aamir Alipatel, Danyaal Mirza and Nihaal Sandhu for their chocolate cake.

The third prize was awarded toAlex Read and Saral Patel for their Choco-Banana Drama Cake.

Well done to everyone.

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In conjunction with Christ Church, New London Road, we held an excellent Gala Evening and Cook for Change Competition. The winners are below.  If you have any other recipes that contain Fairtrade products, do let us know.

Luscious Lime Cheesecake

7” loose bottom cake tin or pie dish, 200g packet of Traidcraft Stem Ginger Cookies, 50g butter, 250g tub of Mascarpone cheese,

250g tub of Ricotta cheese, 2 limes, 50g icing sugar.

Method: Melt the butter in a pan or microwave. Crush the cookies and add to the melted butter. Mix well and press into the base of the tin. Place in the refrigerator to chill. Put both tubs of cheese in a bowl and add the grated zest and the juice of the limes. Add the icing sugar and mix well. Spoon the cheese mixture over the cooled base and return to the refrigerator for 3 hours. When set, remove from tin, decorate as you like and serve.

Pat Bruguier – 1st Prize

Gluten free Coffee Cake

200g butter, 200g caster sugar, 4 eggs, 200g gluten free flour, 1 tsp baking powder, 3 tsp instant coffee (CaféDirect), 1 tbs hot water, 200g cream cheese.

Method: Cream butter and sugar together until light and fluffy. Beat in the eggs one at a time followed by the baking powder and flour. Dissolve the coffee in the water and add to the mixture. Divide between 2 oiled and lined 20cm (8”) round cake tins. Bake in preheated oven 190c/375f/Gas mark 5 for 20 minutes. Cool, then sandwich together with the cream cheese.

Jean Forbes – 2nd Prize

Chocolate and Cherry Coconut Tray Bake

100g coconut, 100g Fairtrade granulated sugar, 100g glacé cherries, 200g Fairtrade milk chocolate, 2 eggs.

Method: Line swiss roll tin with foil. Melt chocolate in small basin. Pour into tin, leave to set. Mix together coconut, sugar, cherries (cut into quarters). Add beaten egg. Place mixture onto chocolate.

Cook Gas mark 4 for 20 minutes or until pale brown. Cut when cold.

Elaine Wheeler – 3rd Prize

Banana, Chocolate and Hazelnut Cake

3 medium bananas, mashed, 6oz. Demerara sugar (Traidcraft), 3oz soft margarine, 2 medium eggs, beaten, 7oz SR flour, ¼ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, 2 oz chopped roasted hazelnuts, 2 tablespoons Nutella.

Method: Pre heat oven to 180c/Gas 4. Grease and line 2lb loaf tin. Beat together bananas, sugar, margarine and eggs.  Stir in remaining ingredients and mix well. Place in tin and bake for 45 mins to 1 hour.

Pam Stephens, runner up
If you would like to comment on our activities, send us your ideas on the best way to develop Fairtrade in Chelmsford, provide us with information, or any other news about Fairtrade, please go to our blog Tel. 01245 601373.

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