Themed Dinner on 30th March by Hospitality students:
To follow on from their Christmas lunch in December, the hospitality students chose the Queen's platinum jubilee as their theme. We had another excellent turnout of members along with a family group and we were pleased to have Paul, the Principal, also attend. Several new members joined us for the evening and we had a lovely meal and social occasion. The menu reflected the Queen's travels and an explanation of each dish was given on the menu provided. It was an excellent evening, enjoyed by all and then we travelled home in the snow.
Christmas gifts wrapping event: today (10.12.20) we met in Maggie's cafe at QMU to wrap and distribute the boxes of shortbread, donated by Walkers, for students who will be remaining in halls over the festive season. We were all suitably socially distanced and masked when necessary. Each box was wrapped individually with a card. The card was of a hare as these remain around the campus, and were signed by Lindesay as President. There was a sticker in each card offering seasonal greetings and best wishes from the QMU Graduates' Association with the link to our webpage as well. The wrapping volunteers worked well and all were done within 1 and a half hours. Alice, the ResLife co-ordinator, in halls was delighted to receive them and said the ResLife team were all very excited and delighted about the whole idea. She will distribute them to the students before the 25th December. Our thanks to Maggie's staff for assisting in a wrapping venue and lending us their trolley to deliver the parcels.
Coffee zoom tattie scone challenge: following a chat one coffee zoom day, when several Glasgow Cookery school recipe books appeared , it was suggested we had a tattie scone
challenge for the next coffee get together. Here are two of the results : firstly
Kathleen's using 4oz.mashed potato and adding half an ounce of butter. I added 2
oz.s.r.flour plus a good pinch of salt, gradually to the pan mixing with a wooden
spoon then poured 1 fluid oz.milk in to make the dough soft elastic just as in
scone mix. I rolled it out quite thinly then cooked on the girdle about 5mins.
turning half way.
Now Jonathan's - who started this whole ball rolling! His recipe is from the Traditional
Scottish Cookery book - Potato scones - 1lb mashed potatoes, 4oz approximately plain
flour, salt. Mash potatoes until quite smooth, adding a little salt. Knead with flour to
required thickness. Cut into triangles. Brown both sides on a girdle or frying pan, pricking
with a fork to prevent blistering. Serve hot, spread with butter.