The menu is a mix of cuisines, and the menu changed with the seasons. A monthly event in winter months to fundraise for mission outreach.
Soups
Tom Yum
Tom Yum paste, kaffir lime leaf, lemongrass, galangal, ginger, salt reduced chicken stock, fresh coriander, birds eye chili. Choice of : Vegetable version or Seafood or Chicken
Chinese Chicken and Corn
Traditional Chinese recipe.
My Seasonal Vegetable Soup
Option 1: With seasonal vegetables, organic bone broth, organic Passatta, organic garlic, dried herbs; Oregano, Basil, Parsley, Thyme, Marjoram, Mint, Tarragon. Option 2: add gluten-free sausages and gluten-free pasta.
School Pumpkin Soup
This classic recipe has been in my recipe files since the 1980’s. I first learnt it at school.
Asian Dim Sim Soup
Mini dim sim, organic: carrot, celery, red onion, green shallot , garlic, ginger, not organic: wombok, bok choi, tatsoi, salt reduced chicken stock, fresh basil, fresh mint, fresh coriander.
Our Vegetables are organic when available.
Cook with Barb 