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Cooking for Brecon Beacons Trip, 26th-28th February

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This is a wiki (editable web page) to organise cooking for this weekend’s trip to Penwyllt.

Penwyllt has a large kitchen, fully equipped but to be shared between CUHWC and South Wales Caving Club (bunkhouse owners) members. Fewer, larger groups would therefore probably be preferable if at all possible. A couple of pictures can be found here

Click edit at the top to change the text (you’ll need to be logged in to your account on the website first – click here to register if you don’t have one). You can either suggest a meal idea or join one of the existing ones and you’re obviously also welcome to sort yourself out (move your name to Independent). Please remove your name from the Not yet signed-up for meal list too once you’re in a group or have decided to cook alone. The person who suggests the meal is responsible for arranging the ingredients – everyone else in the group should bring money on the trip to pay for their share, and expect to help with the preparation and washing up.

Timetable

Meal suggestions by Tuesday evening. Finalise groups by Wednesday evening so the person suggesting the meal knows how much they have to buy and has a couple of days to do the shopping.

Veg South Indian

  • Starter: chickpea salad
  • Main: lemon rice, pan fried aubergine, mint raitha (lightly spiced yogurt)
  • Dessert: coconut barfi (fudge)

  • Maximum number: 10 (1+9)

  • Cost per person: