Once again it was time for the Schofields Church to hold another series of cooking demonstrations.
These were held during the last three Monday evenings of October 2017. Together with Lidia, Amy, Vivian and myself and various others, we have cooked samples for an average of 60 -70 attendees each night.
These presentations get underway with 20-30-minute talks on various health topics by our talented guest speakers; this time, Dot and Domenic. They talked about the importance of oral health, our diet, depression and what to eat to steer away from it.
Our demonstrations then start with Lidia and myself alternating between creating 3 to 5 dishes each night. We show the process of each dish while our trusty helpers out-the-back, plate up the dishes that we prepared that day for samples, for the attendees to try while watching us make it in front of them.
The delicious recipes we had the first night were: Quinoa Bites with Vegan Aioli, Black Pasta with Baked Veggies and Carob Chia Pudding. The second night: Eggplant Sesame Fritters, Green Bean Sesame, Stuffed Baked Capsicum and Blueberry Citrus Cheesecake. Lastly, we had Savoury Jackfruit Pie, Mung Bean Fettuccini, and Melon Sago.
Always a huge “thank you” to all those that helped throughout the day in preparing and cooking samples, and also those who served the food in the evening and helped clean up.
I praise God for his blessings, for giving the opportunity to spread the word on good, nutritious food and as it says in Genesis 1:29 “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.”
~ Rosetta Ilic