Category: Community Feasts

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

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Orange and Chocolate and Cinnamon Coconut

• 800 g margarine 800 g margarine
• 450 g caster sugar 450 g caster sugar
• 900 g plain flour 650 g plain flour
• 300 g white rice flour 150 g cocoa
• ½ tsp salt ½ tsp salt
• 2 tsp baking powder 300 g white rice flour
• 1 tsp cinnamon 2 tsp baking powder
• zest of 3 well washed 150 g desiccated coconut
• oranges

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the orange zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Add all the dry ingredients to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on paper lined trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

 

 

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

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Garlic Bread for 65 people

• 6 large baguette style loaves of white bread or 6 white abbey loaves
• For the garlic butter: 1 ½ blocks (375 g) of butter
• 1 heaped tbsp minced garlic (or one bulb, minced)
• 1 level tbsp thyme

1. Place butter into a ceramic or glass dish (not plastic,
2. it might get stained with the garlic), soften in the microwave for 1 minute at 50%.
3. Add garlic and herbs, mix well with a fork.
4. Cut all the loaves into slices, but leave the slices connected in the bottom.
5. Spread a bit of butter between all the slices. Place bread on trays, cover with tea towel and put aside until needed.

GLUTEN FREE: Use gluten free bread: spread slices of bread on both sides with a bit of garlic butter. Wrap in aluminium foil.

Dairy FREE: Mix a bit of soya spread with some garlic and some thyme, get some slices of bread (1 per person) and spread on both sides with the garlic spread. Wrap in aluminium foil.

To heat up: Pre-heat oven to 230 C. At 5.20pm (assuming dinner is at 6pm) put bread into oven. At 5.55 take out of oven, place into wooden dishes and serve (with out cutting the slices).

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

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All kinds of different biscuits

Plain biscuits Chocolate Biscuits Lemon & Poppy Seed Biccis

• 800 g margarine 800 g margarine 800 g margarine
• 400 g caster sugar 400 g caster sugar 400 g caster sugar
• 900 g plain flour 750 g plain flour 900 g plain flour
• 300 g rice flour 150 g cocoa 300 g corn flour
• ½ tsp salt ½ tsp salt ½ tsp salt
• 2 tsp baking powder 300 g corn flour 2 tsp baking powder
• 2 tsp baking powder zest of 3 well washed lemons
• 4 tbsp poppy seeds

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the lemon zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Mix all the dry ingredients and add to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on lightly oiled trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

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Dry ingredients:

• 6 8 cups stone ground cornmeal
• 6 8 cups plain white flour
• 1 ½ 2 cups caser sugar
• 6 8 level dessertsp baking powder

Wet ingredients:

• 6 8 cups milk (soya milk)
• 2 2 2/3 cups sunflower oil
• 6 8 eggs

1. Heat oven to 200 C.
2. Grease and bottom line two medium sized/large deep aluminium trays.
3. Combine all dry ingredients in a large metal bowl.
4. Combine all wet ingredients in a jug. Whisk well.
5. Add liquid to the dry ingredients and combine with large folding movements. Don’t beat the mix.
6. Fill into prepared tins. Sprinkle with poppy seeds.
7. Bake for 40 – 50 min on a medium shelf.

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

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• 1 box courgettes
• 1 box leeks
• 6 large potatoes – peeled and diced
• 5 large onions
• 2 aluminum jugs of red lentils
• 3 tbsp cumin
• 4 tbsp basil
• 5 tbsp veg. stock powder & Water
• Pepper and salt
• ½ cup lemon juice

1. Wash and then chop all the vegetables roughly.
2. Fry onions in olive oil until transparent, then add other vegetables and garlic.
3. Stir fry for 5 minutes without browning. Add cumin and basil, red lentils, the veg. stock powder and the water (2 inches below rivets of soup pot).
4. Cover and bring to boil – stir from time to time. Once boiling, leave to simmer for 20 minutes on a medium heat until the lentils are soft.
5. Blend to a smooth soup, season with 1 level tbsp cracked pepper and 1 dessertspoon of salt and the lemon juice.