I still can’t get it around my head that we practically live on the equator but the swimming pools are so cold. During the Kenyan winter (top temps 25ºC) they are really cold and I can only manage 60 lengths before I get that dizzy light headed feeling and my body surface area has increased two fold with the number of goose pimples, still every week I go back for more! The only pool in town that is 25 meters is unfortunately so green you can’t see the floor. Every morning the attendants insist on changing the pools colour by sweeping the crud on the bottom of the pool and effectively mixing it with the pools water, apparently this allows the non-working filters to clean it up…
Speaking of green things that change colour, we saw our first camelion at the weekend, it was chilling out on the fence overlooking a field of cows at nearby dairy farm, I think Lucas thought it was normal but I neally jumped out of my skin with excitement. We visited a campsite which is within a dairy farm, clearly the farm has been run with an English influence and with the recent rains it was vibrant green. We could have been in England if it weren’t for the beautiful cranes flying over us and perching on the “savannah trees”, incredible bugs that I’ve never seen before wiz around our faces, mouse tailed birds fly form tree to tree in a variety of colours, we remember we are not in England.
We are now beginning the process of establishing a Non-governmental Organisation (NGO) for the bakery. Although we plan for Jamii bakery to be self funding there will be significant start up costs and it is much easier if we are established as a charity/NGO to raise those funds, not much to write about here just lots of paper work, business plans and budgeting!…
We are delighted that John Bradford, a Bakery consultant from Canada has incredibly volunteered to help with the project, this week he booked his flights and is coming out for three weeks in October to help with developing recipes for the bakery combining traditional European breads with the local ingredients, he will be helping us with sourcing the ingredients and the equipment needed as well as imparting his years of experience of baking all over the world!
Pies have been very popular with the team so despite the request for any kind of meat pie (see the video below) I tried a veggie pie as Roselyn, one of our team members gave us some lovely green peppers from her shamba (allotment/farm). Apparently it tasted so good it was “like meat”. I’ll take that as a compliment.
Recipe – Vegetable Bread Pie
Make the bread dough in the same way as the empanada dough
350g of a mix of green peppers, courgette and aubergine
75g red onion thinly sliced
1 tbsp olive oil
175g mushrooms, I used oyster as they are the cheapest here
1/2 tsp rosemary
125ml red wine or 25ml balsamic vinegar and 100ml vegetable stock
250g tomatoes chopped
1tbsp tomato puree
75g chopped paneer
100g lentils cooked
1. Prepare the bread dough
2. Saute the courgettes, aubergines and green peppers with the onion in the olive oil.
3. Add the rosemary and mushrooms and cook for further 2-3 mins.
4. Add the red wine or stock, tomatoes and puree, simmer for 15mins to allow the sauce to thicken and add the cooked lentils.
5.Roll out the dough on a lightly floured surface to about 3mm cut out circles to line 12 muffin tray holes and 12 circles for lids. Ensure the filling is not watery and fill each pie until there is a slight bump at the top.
6. Make an egg wash by beating an egg, brush the tops of each lid and use to stick and crimp each lid to a base. Brush each pie with egg wash and poke a fork through the top to let the steam out.
7. Place in the oven for 12-15mins until risen and golden brown. Temp 200°C.
8. Cool on a wire tray, these are delicious hot too.