Home' Trinidad and Tobago Guardian : June 27th 2015 Contents A27
The large white fridge sits promi-
nently on a pavement in Galdakao, a
small city on the outskirts of Bilbao,
Spain. A wooden fence has been built
around it, in the hope of conveying the
idea that this is not an abandoned ap-
pliance, but a pioneering project
aimed at tackling food wastage.
For the past seven weeks, Galdakao,
population 29,000, has been home to
Spain s first "solidarity fridge", in
which residents and restaurants can
drop off leftover or unused food oth-
erwise destined for the bin. Anything
left in the fridge can be picked up by
anyone who wants it.
"I would guess we ve saved between
200 and 300kg from the rubbish bin,"
said organiser Álvaro Saiz. A typical
day might see leftover lentils, a few
sandwiches and unopened milk car-
tons left in the fridge.
The idea came about as Saiz and
other members of the city s volunteer
association were reflecting on the
sheer amount of food being thrown
out by supermarkets.
"We started to think that if even just
one of their rubbish bins was replaced
with a fridge, people could take ad-
vantage of these items."
Spanish town's cool way to cut food waste
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/4 cups old fashioned dried oatmeal
1 cup pecans, toasted and chopped
1 cup dried cherries, chopped
3/4 cup chocolate chips
3/4 cup unsalted butter
1 1/2 cups brown sugar
1 tsp vanilla extract
• Preheat oven to 350F • Grease and
flour or line two 11x17 baking sheets.
• In a mixing bowl combine flours, baking
soda, salt and cinnamon.
• Add oatmeal, pecans, cherries, and
• In another bowl, with a hand-held mixer
cream butter with sugar for about one
minute. • Add egg and beat for another
minute or so, add vanilla.
• Mix in flour mixture just until combined.
• Divide dough into 16 pieces; roll each
piece into a ball. • Place on baking sheet
about two inches apart, press down with
your fingertips to one-inch thickness.
• Bake for about 15 to 20 minutes until
golden. Cookies will appear soft but will
firm up when cool.
• Cool on racks. • Makes 16 four-inch
cookies. • You may also use dried
cranberries or raisins.
August holidays are
looming ahead, bliss for most
children, but most certainly not
for parents! What to do with them
for all these months?
There are lots more choices these days
than about five years ago, lots of summer camps
to keep them entertained and hopefully mentally and
Some children are privi-
leged to travel, but we are blessed
with lovely beaches and lots of natu-
ral outdoor activities both here and in
Tobago. So a lovely holiday can be
enjoyed by all right here in T&T.
It s also a wonderful time to dis-
cover our beautiful country and our
our many nature reserves.
Children love to eat and are eter-
nally hungry, most times from boredom, so why not try to get into the
kitchen with them and bake up some delicious snacks. It s a good way for
you to teach them how to follow a recipe and also it s a nice do it yourself
activity that helps the parent bonding relationship.
Happy baking, these snacks can be frozen also so you can have them on
hand for those days spent outdoors. • Continues on Page A30
CHIEF NUTTY MOCHA SLICE
1 tbs strong coffee powder
3/4 cup water
6 ozs unsalted butter
1 1/3 cups brown sugar
1/3 cup cocoa powder
3 eggs separated
2 cups flour
1 cup finely chopped walnuts
2 tsp baking powder
1 tsp vanilla
2 cups whipped cream
• Preheat oven to 350˚F
• Line, grease and flour two eight-inch cake pans.
• Combine coffee with hot water, stir and cool
• With electric mixer cream butter with sugar until
light, add cocoa powder and beat for a few minutes
• Beat in egg yolks.
• Combine flour with walnuts and baking powder.
• Fold this mixture into the butter and egg mixture
alternately with the coffee mixture, adding the dry
ingredients in three parts and the water in two,
beginning and ending with flour mixture.
• Beat egg whites in a small bowl until soft peaks
form, fold lightly into chocolate mixture.
• Spoon batter into prepared pans and bake for 35
to 40 minutes.
• Turn onto a wire rack to cool.
• Spoon whipped cream onto one cake, place other
cake on top, dust heavily with icing sugar and serve,
or slice cake and serve whipped cream on the side.
• Serves eight to ten
• This cake will keep for two days out of the
refrigerator without the whipped cream.
• Twitter: @GuardianTT • Web: guardian.co.tt
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