| Status: | Active, open to new members |
| Coordinator: | |
| When: | Monthly |
The Lunch Club enjoy their meals in a different pub on alternate months or in a member's home. Recipes are sometimes shared. Costs are as per menu.
The Pudding Club also meet on alternate months, but in the group leader's home. Again, sometimes recipes are shared. No cost, but bring your own pudding.
Please contact the group leader for more details.
Past Munchies
Our February lunch at The Green Man in Kings Stag was well attended and enjoyed by everyone. The food was tasty, the service excellent and the company enjoyable .
In April we had another good pub lunch at The Ship in West Stour. Again the food was very tasty, a good variety of choice and the set menu was judged good value. We had a room to ourselves which made conversation easier. Both of these pubs went out of their way to accommodate our requests and both made custard for us although it was not on the menu. We would recommend both of them to all of you
In March we had a most enjoyable Lunch at Home. It was so nice to welcome two new members and, needless to say, the lunch was varied and very tasty.
Here is Jan Yilmaz’s recipe for Spanakopita or Spinach Pie
Ingredients
- 1 packet of fresh or frozen phyllo pastry
- 2lbs fresh spinach
- 1 large onion
- 1/2lb of halloumi or feta cheese
- 2 eggs
- 1 cup extra virgin oil + spinach water for brushing phyllo
- Pepper to taste
To make the filling
Chop onion finely. Put 1 tbsp olive oil in a large pan, sauté onion for 5 minutes, add spinach stir until wilted. Set aside to cool. Grate halloumi or feta, whip up the eggs, mix with cheese. Squeeze all the water out of the spinach (otherwise you will have a soggy pie) then add it to cheese and mix well.
Assembling the pie
Grease pie dish with olive oil. Mix water from spinach with 1 cup of olive oil. Take one sheet of phyllo, lay it in the pie dish and brush with oil & water mix. Repeat layering and brushing with olive oil mix until you have done half the phyllo. Spread the filling evenly across the pan. Start spreading the top layers, brush each layer with olive oil mix as before. Brush the top layer too. Ready for the oven at 250 for 40 minutes or until top is brown.