Tag Archives: Anglican

Meat Free Lent XII: Braised Eggs with Leek and Za’atar

Margaret Shaw – St Dunstan’s Church

(brackets) = for half the quantity

30g unsalted butter (15g) 
2 tbsp olive oil (1 tbsp - done in two stages) 
2 large leeks (or 4 smaller) trimmed and cut into ½cm slices (530g) (265g - be generous) 
1 tsp cumin seeds, toasted and lightly crushed (half tsp) 
2 small, preserved lemons: pips discarded, skin and flesh finely chopped (30g) (15g) 
300ml vegetable stock (150ml) 
200g baby spinach leaves (100g) 
6 large eggs (3 or 2 eggs) 
90g feta, broken into 2cm pieces (45g)
1 tbsp za’atar (half tbsp) 
salt and black pepper

It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.

1.    Put the butter and 1 tablespoon of oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once the butter starts to foam, add the leeks, ½ teaspoon of salt and plenty of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon and vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated. Fold in the spinach and cook for a minute until wilted, then reduce the heat to medium.

2.    Use a large spoon to make 6 indentations in the mixture and break one egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny.

3.    Mix the za’atar with the remaining tablespoon of oil and brush over the eggs. Serve at once, straight from the pan.

The last word and blessing to all from Rev Jo:

God Bless and have a good day,

Rev Jo Richards.

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Meat free Lent XI: Pea Pesto Pasta

Helen Rose and Gerardo Calia – St Dunstan’s Church

This recipe sounds complicated but is easy once you get down to it!

300g spaghetti or linguine 
450 g peas, frozen or fresh 
2 tbsp olive oil 
1 large bunch basil 
10g hazelnuts 
Juice and zest of a lemon 
1 small courgette, thinly sliced 
60g mozzarella – pulled into small pieces 
Salt and pepper.

1.       In pan of boiling water, cook peas for 2 mins.

2.       Place 250g peas into food processor with 1 tbsp olive oil, basil, hazelnuts, half lemon juice and zest and small pinch salt and pepper.  Blitz until smooth or crush ingredients with rolling pin.

3.       Bring pan of water to boil and cook pasts for 10-12 mins.

4.       Meanwhile lightly fry courgettes for a few mins.  Set aside.

5.       Drain pasta – save few tbsp of water – then combine with pesto, peas, courgettes, mozzarella and add reserved water.

6.       When serving, add drizzle of olive oil, lemon juice and garnish with basil leaves.

Good night and God Bless

Jo.

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Meat free Lent X: Curried Scrambled Egg Savoury / Celery Fritters.

Barbara Vosper – St Mildred’s Church

… I do almost no complex cookery nowadays, but I submit the following couple of simple (lunch/supper?) recipes:

Curried Scrambled Egg Savoury

Half teaspoon curry powder 
3-4 beaten eggs 
Little milk + pinch salt 
Chopped parsley + little butter

Mix powder and salt with the milk.   Add the beaten eggs and chopped parsley.  Melt butter in pan and scramble.   Serve on fingers of fried bread.

Celery Fritters

4 oz plain flour 
half-pint milk and water 
1 egg 
4 oz celery (finely chopped) 
Fat to fry

Make batter with flour, salt, milk + egg.  Add celery to mixture.  Drop spoonfuls into hot fat and fry to golden.   Serve hot (should serve 3-4 persons).

Their simplicity might have some appeal and there is not even a sniff of meat!

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Meat free Lent VIII: Lentils and Mushrooms au Gratin

Philippa Trewby – St Dunstan’s Church

I love it as it is quick and easy to make.

6 oz/170 gm lentils 
I pint/570 ml of milk and water mixed 
2 oz/55gm butter 
I large onion 
Juice and rind of half a lemon 
Salt and pepper
8 oz/225 gm mushrooms
1-2 oz./25-55 gm each of fresh breadcrumbs and grated cheese for topping

1.       Soak lentils in liquid overnight or for a few hours if possible. Simmer in their liquid until golden and tender. Meanwhile melt half the butter, add peeled and sliced onion; cook until tender but not brown. Add to lentils, with lemon juice and grated rind, salt and pepper; liquidise to make smooth, thick puree.

2.       Wash and slice mushrooms and fry in the rest of the butter until just tender. Place fried mushrooms in a shallow casserole; top with lentil mixture and the breadcrumbs and cheese.

3.       Bake in moderate oven 175 C; 350 F, Gas Mark 4 for 40-45 minutes until golden and bubbly. Serve with green vegetable e.g. spinach and grilled tomatoes.

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Meat Free Lent VI: Leek and Feta Cheese Tart

Liz Parsons – St Dunstan’s Church

I often make this using my home-grown leeks. It also freezes well.

Servings: It depends how big the slices are!  And whether there are lots of salads with it or not…. I actually make it in a foil tray bake, and it certainly feeds four or six more modestly!

One packet ready-rolled shortcrust pastry (or home-made)
For the filling:
625 g leeks, i.e. 350 g trimmed weight
175 g feta cheese (or firm goats' cheese - rindless) 
10 g butter
3 large eggs, beaten
200 ml crème fraîche or double cream
4 spring onions, trimmed and finely sliced, including the green parts (optional)
salt and freshly milled black pepper
Quiche tin.

Pre-heat the oven to Gas Mark 5, 375°F (190°C) pre-heat the baking sheet on the centre shelf.

1.       Clean the leeks and slice in half lengthways and chop into 1 cm slices. In a medium-sized frying pan, melt the butter over a gentle heat and add the leeks and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then drain off the excess juice.

2.       Press the pastry lightly and firmly over the base and sides of the quiche tin. Trim the edges and then prick the base all over with a fork.  Paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden.

3.       While the pastry case is pre-baking, crumble the cheese with your hands, then gently combine it with the leeks. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt and a good grinding of freshly milled black pepper.

4.       As soon as the pastry case is ready, remove it from the oven, arrange the leeks and cheese all over the base and then sprinkle the spring onions over the top. Now gradually pour the cream and egg mixture over the leeks, then put the tart back on the baking sheet. Gently slide the shelf back in and bake the tart for 30-35 minutes, until it’s firm in the centre and the surface has turned golden brown.

5.       Next, remove it from the oven and allow it to settle for 10 minutes before serving.

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Meat free Lent III: Creamy Courgette Lasagne


Today’s meatless recipe is from Rev Jenny at Sts Dunstan, Mildred & Peter:

Creamy Courgette Lasagne

This is about as easy as it gets when it comes to making a lasagne! The most challenging thing about this recipe is grating 700g of courgette. There’s no tricky white sauce to make because the ricotta does the work for you. You can even use a ready-made jar of tomato sauce for an ultra-quick and tasty dish. Vegetarians and meat eaters alike will enjoy it. I suggest adding some extra cheese and grilling longer for a golden top. Why not serve with some garlic bread and a glass of wine?   

 9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgette (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta

Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

 In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

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Meat free Lent: Recipe II, Cheddar Cheese and Vegetable Roast.

Here is the recipe from Mary at Blean Church for Day 2 of a Meat-free Lent:

Cheddar Cheese and Vegetable Roast

Serves 3-4

This is easy and economical to make.  This is gorgeous – so much so that if there’s any left you are likely to take a little mouthful each time you open the fridge.  Which is a good reason for making enough to serve cold the next day!

1 small green pepper (chopped small)
1 small red pepper (chopped small)
1 medium onion (chopped small)
12 oz (350g) fresh mushrooms (chopped)
3 celery sticks (chopped small)
8 oz (225g) wholewheat breadcrumbs
6 oz (175g) mature Cheddar cheese (or similar) grated
1 large egg
3 tablespoons oil
Salt and freshly milled black pepper
You will need a 2 pint (1.25 litre) ovenproof dish, lightly greased.

Pre-heat oven to Gas Mark 5, 375 F (190 C).

Heat the oil in a large saucepan or frying pan and cook the peppers and onion for 5 minutes.  Then add the mushrooms and celery and continue to cook till all the vegetables are tender, keeping the heat fairly low.  In all, it will take about 10-12 minutes.
Then remove the pan from the heat and stir in 6oz (175g) of the breadcrumbs and 4 oz (110g) of the cheese.  Beat the egg with some salt and freshly milled black pepper and add that to the pan, stirring and mixing everything thoroughly together.
Spoon the mixture into the baking dish and level the surface with the back of a spoon.  Now mix the remaining cheese and breadcrumbs together and sprinkle this mixture over the top.
Place the dish in the oven and bake for 25 minutes or until the top is golden brown.  Serve hot or cold - either way it is good with a salad.

God Bless and have a good day

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Meat Free Lent: Recipe 1, Spiced Aubergines.


This year Canterbury Anglican Deanery Eco Group are encouraging us to have a Meat-free Lent, and every day will be sending out a recipe. Thank you to all of those who have contributed to this.

(I am glad to share this project but finding pictures would be too time consuming! Will Turnstone. I’ll catch up by posting two recipes today and tomorrow, and probably again ;ater in the season!)

Rev Jo Richards writes:
Here is the introduction to this initiative:”One thing we can all do to help combat global warming and help the environment is to eat less meat, because plant-based food produce only half the green-house gases than meat does.  Lent is traditionally a time when Christians give up meat, and although fish was often allowed as an alternative, the 17th century poet Robert Herrick pointed out that it is not a true fast “to quit the dish of flesh, yet still to fill the platter high with fish” ,

These recipes have been suggested by members of churches in Canterbury as good ways to eat well without eating meat. Many of these recipes use no animal products – they are vegan, and are marked with an * in front of the title ; others use cheese, milk, cream  and/or eggs but not meat. In  some cases these can be made vegan by omitting these ingredients, or by  using soya or almond milk or cream, and  an egg substitute such as aquafaba as a binding agent. Most of them are hot warming dishes suitable for Lent when the weather is often cold and dull, but there are a few salads and dishes served cold which might be useful when the weather warms up.

Recipe number 1 from Bev at All Saints:

Spiced Aubergines

Serves 4-6

The deep colour of the aubergine brought it under suspicion in the 16th century.  The herbalist John Gerard, in whose day it was known as the ‘madde apple’ or ‘raging apple’, commented in his Herbal (1597): ‘Doubtless these apples have a mischievous qualitie, the use whereof is to bee utterly forsaken’ – advice that his countrymen may have hearkened to, for the plant was rarely eaten here before 20th century.  As aubergines originally came from India, it is not surprising that some of the best recipes for them include spices which have become familiar to us in curries.  Asafoetida is a gum resin, with a strong onion odour, relished as a condiment in India and Iran, where it is used as a flavouring in cookery. 

Preparation time: 45 mins Cooking time: 35-40 mins

2 aubergines, cut into ½ inch (1.5cm) thick slices
Sea salt
6 tbsp veg oil or ghee
2 tbsp sesame seeds
Pinch of asafoetida (optional)
Root ginger, approx 1 inch (2.5cm) 
chopped1 tsp paprika
¼ tsp ground black pepper
Juice of 1½ lemons or 2 limes
2 tbsp chopped fresh coriander or parsley

Put the aubergines in a colander and sprinkle with salt.  Leave to stand for 40 mins to remove excess moisture, Dry with paper towels.

Heat 4 tbsp of oil in a heavy frying pan and add the aubergine slices; fry quickly on both sides.

Remove from the pan and set aside.

Heat the remaining 2 tbsp of oil in the pan.  Add the sesame seeds, asafoetida, ginger, paprika and black pepper and fry for 2-3 mins.

Return the aubergines to the pan and stir in the lemon or lime juice.

Cover and simmer over a very low heat for about 30 mins.

Place the aubergines in a warmed serving dish and sprinkle them with the chopped coriander or parsley. 

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2 February, Going Viral C: Easy there!

Saint Dunstan’s Church, Canterbury.

Rev Jo RIchards writes about the next stage in the pandemic as numbers locally are high amongst school children, teachers and parents. In the three churches of Saints Dunstan, Mildred and Peter this is the new policy for worship.

Easing of covid restrictions

With the easing of restrictions we must remember that the case numbers of covid are still high. Therefore in our church buildings and hall:

  • Mask wearing is not mandatory but to be encouraged – I will continue to wear mine; Jenny and I also do a lateral flow test before all services.
  • Sanitise hands on entry
  • Remain mindful of social distancing – if you prefer not to be close to someone in church, please put bag/coat on seat next to you
  • Peace from afar
  • Communion: we will return to people coming forward and the intincting (dipping) of a consecrated wafer, for those who would like to receive, or just wafer only. If you would prefer to receive in your seat, that is fine and we will come to you.
  • Please note when coming forward at St Dunstan’s – the service is live streamed and recorded and you will be observed coming forward to receive. If you would prefer to remain off-camera please come receive in the Roper Chapel.
  • Coffee will be served in the hall after the 10.00 service

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Canterbury Anglicans in Lent

Exploring Together in Lent: Living in Love and Faith

Forwarded from Rev Jo Richards.
For Lent 2022 we are planning Deanery wide groups to enable us to come together and explore the resources provided by the national church.
Living in Love and Faith sets out to inspire people to think more deeply both about what it means to be human, and to live in love and faith with one another.
There will be five weekly sessions in the weeks beginning March 7th, 14th, 21st, 28th, April 4th .
Please book to join a group, even if you have had some discussion in your own parish, so that we can share together across our Christian families in thinking through the response of faith to these important issues.
email or phone Rosemary Walters who is co-ordinating and organising the groups. ra.walters@btinternet.com or 01227 768891 and include
Your name and parish
Your preferred option, live or Zoom
Your preferred day of the week (Mon-Fri) and am or pm.
*Emails need to be sent by Friday Feb 18th.

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