We were sat in our neighbours garden two years ago celebrating the Diamond Jubilee of the Queen, surrounded by red, white and blue bunting hanging from the trees, barbecues cooking up feasts up and down the country. We were sharing our plans, excitement and anxieties for our upcoming move to Kenya. The last thing we expected was two years on, a Trust established to give the Queen a lasting legacy would be supporting our work with Peek for the next five years.
Celebrating the Queens Diamond Jubilee in June 2012
The Queen Elizabeth Diamond Jubilee Trust is funding us to deliver five major research projects which will help us ensure that Peek reaches some of the goals we have dreamed of. Two of these studies will be here in Kenya and will answer two fundamental questions: (1) Can Peek increase the access to eye care, and in those who access care, (2) can Peek increase the quality of care? These two studies will take around four years to complete in full but will answer a very important question about how effective Peek is to contributing to reducing blindness at a population level.
Other studies will be based in Tanzania, India and Botswana. To read more click here
Recipe – Queen’s Picnic
Traditional cream tea’s have beautiful platters of sandwiches, scones and other delights such as macaroons.
For the bread:
- 1kg strong white bread flour
- 10g dry yeast
- 15g fine salt
- 600ml warm water
For the fillings:
1. Combine the flour, yeast and salt in a large bowl, then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.
The sandwich bread