Tag Archive: charity


what to do?

On Sunday we had our third charity gathering. After the success of the blankets we decided to support the Greyville Methodist Church in their endeavours. They run a soup kitchen breakfast and lunch for a whole lot of homeless people every day of the week. And on Monday and Thursday nights they have a vehicle that picks kids up from the Point area and brings them to the church for a little singing and dancing, eating and playing. So Lynn and I went down there last night to deliver the piles of pasta, legumes and tinned tomato we had collected from our Sunday brunch guests yesterday.

I planned to just give the food, look vaguely at the kids and leave. Only that is not how it turned out at all. Of course it didn’t.

Those little blighters took all of about 2 seconds to wriggle their way under my skin. I looked at these bare footed, thinly clad children leaping with joy at the thought of a hot meal, gentle affection and 2 hours of safe space. Tiny little mites with skinny t-shirts on as we sat wrapped in scarves and woollies. One little boy with a swollen black eye squeezing his vision into a slit stood to one side, arms crossed and head hanging. Pre-pubescent girls with a mixture of eager naivety and world wariness in their eyes singing and clapping in a self-conscious way, grinning like the children they really are when they thought no one was watching.

And two hours later, with a belly full of biryani these 40-odd kids would be put back on the bus and driven back to the streets of Durban to walk home to whatever family structure they have. But maybe in addition to a full belly they will have a song in their heart and a sense that someone does care, someone does touch them with pure affection and not because they want something, someone simply is there for them because that is what adults are supposed to do for kids. And although I don’t believe in the god they are taught about, they are learning about caring for each other and being good people, and having hope – and those things I do believe in.

It broke my heart. And Lynn’s. We looked at the children, looked at each other and said ‘we’re fucked’. How can a person not do something, even if that something is painting pictures with 8 year olds for 2 hours on a Monday evening?

So guess where I will be every Monday evening for a while?

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This is the winning soup of the charity event really. More people picked it than any other soup as the winner. The mushroom soup was joint first only because the people who picked it felt so strongly that it should win. Quality vs quantity of votes really.

This is a crowd pleaser of note.

You need:

oil

1 chopped onion, 2 chopped garlic cloves, 450g of peeled chopped tomatoes. Chop these up small as you will eat them as is.

2 tsp gound cumin, 1 tsp ground cinnamon, 1/4 tsp groun ginger, 2 tsp chopped fresh parsley

2 x 400g tins of chickpeas, or your own soaked boiled chickpeas

1 litre stock

juice of half a lemon

 

You do:

Fry the onion and garlic gently in the oil. Add the dry spices and cook until it smells fabulous. Then add half the chickpeas, the tomatoes and 800ml of the stock. Bring to the boil, reduce heat and simmer for a few minutes.

Whizz the remaining stock and chickpeas to a smooth puree. Add this to the soup. Heat. Add parsley and lemon juice and serve

 

It’s so much nicer than it is difficult – a meal in a bowl

 

I am off tomorrow to buy blankets – have been too busy to do it before.

will post photos of the pile we get

I can’t find the recipe I used to make the gammon and leek soup which came third in the Charity Soup off so  here instead is the recipe for the joint first place soup.

But before that – a blanket update.

There isn’t one.

I was in Cape Town all of last week and this week my co blanket buyer and hander outer is writing her psychology masters mid-year exams so i have to wait for her before we can go spend the money and start dishing out the warmth. But this will happen next week. and photos shall follow.

 

But – back to the soup

Wild mushroom soup with sage

(only i bought the mushrooms from Pick n Pay and didn’t have sage)

You need:

25g butter

1 chopped onion, 2 crushed garlic cloves, 6 fresh sage leaves (if you can find them. i couldn’t so i used parsley. a different taste but it was still delicious)

1 Tablespoon flour, 1 litre veggie or chicken stock. (I have bought a bottle of organic veggie stock which i don’t for one second belive is really organic but it is much less salty than normal stock so i think worth it)

750g of assorted mushrooms. (I used a mixture of brown mushrooms, button mushrooms and those fancy shmancy mushrooms you get at Pick n Pay now.)

120ml of white wine (like anyone ever measures the wine they put in food), 120ml double cream (i used plain yoghurt)

salt, pepper and parsley to garnish

 

You do:

Melt the butter in the pot you will cook the soup in. Gently fry the onion and garlic until the onion softens. about 4 minutes-ish. Add the flour and cook for a bit. Then add the stock slowly, stirring away. Add the chopped mushroom and bring to the boil. Here I went my own way because i was making the soup in advance. I added all but one packet of those skinny mushrooms with the little ball heads. They look like these enoki mushrooms but I don’t remember that that was what PnP called them.

 

Once boiling, reduce the heat and simmer with the lid on for about twenty minutes. It is surprising that it really does take that long for the mushrooms to get soft.

Use a food processor or wand to whizz the soup up. It never gets completely smooth but whizz until it is as you like it. Ten minutes before serving I added the rest of the mushrooms  and a handful of chopped parsley, and allowed the soup to simmer. Then I added the yoghurt and the recipe asked for the wine at this stage. I didn’t much fancy raw wine in the soup so I left it out!

I know – shocking!

Once the yoghurt was added you can’t let the soup boil, so warm it through, season with salt and pepper and serve with a parsley garnish.

Was a very filling, creamy, rich and delicious bowl of soup.

 

 

Last night I had a little gathering at my home to collect blankets and raise money to buy more blankets for cold homeless people in Durban.

It was a wonderful success in many ways – we collected 10 blankets, R1100 to buy more blankets, 1 person landed up under the table giggling and 3 of the guests tried to use  mind power to fly the couch home.

I made 4 soups which everyone enjoyed. There was much conversation about soup strategy and how best to attack the options, about which flavours should be eaten in what order, and about how to make sure you had enough space in your tummy to try all four.

Votes were cast and soups rated

in fourth place was spinach & coconut soup

You need:

2 tsp oil

1 chopped onion, 2 garlic cloves, 2 green chillies. I used seeds and all and could have used an extra chilli.

2 tsp cumin, 1 tsp ground coriander, 1/2 tsp tumeric, 1/2 tsp ground ginger. All of these are rough amounts. When I make the soup again I will use more of each.

600ml stock, 600ml coconut milk, juice of 1/2 lemon. Again I will use more next time.

500g spinach. This is a lot of spinach! More than one bunch – almost all of two.

salt

You do:

Heat the oil. Add onion, garlic and chillies. Cook gently for a while – like 4 minutes or so until the onions are getting soft. Stir in the spices and then add the stock and coconut milk. Bring to the boil and then cover, reduce the heat and simmer for about 10 minutes.

Clean and shred the spinach. Add to the liquid and cook for a few minutes until the spinach is wilted. The recipe requires you remove 2/3 of the soup and blend in a food processor and then add to the original soup. What I did was use my wand blender and whizzed the soup up until it was the kind of smooth I like. You will never get all the spinach whizzed up so don’t expect a completely smooth, even coloured and textured soup.

Once the soup is smooth enough for you, add the lemon juice and salt to taste. Heat again if necessary and serve. The recipe called for coconut shavings to serve but I have no idea where you would these from and the soup was fine without them. You could possible use desiccated coconut.

I served the soup with french crusty bread.

This soup may have come 4th out of 4 but it was not a loser. Was very nice – the rest were just better.

Recipes 3, 2 and 1 will follow over the next while. As will pictures of the blankets etc

No photos cos we forgot – and then continued to forget as we drank wine, ate soup and giggled