Tuesday, 8 October 2013
Seven Hills WI presents...
You will have probably heard us talking about our amazing 2014 charity calendar, raising money for the Parents' Association of Children with Tumours and Leukaemia, and we are pleased to report it's shaping up nicely!
We are in the final stages of putting it together now and shot the front cover picture this week with a little help from the lovely people at O2 Academy Sheffield! It was a proud moment for us seeing our name up there and it'll be a fantastic way to start our Sheffield landmarks calendar.
Ian Delaney, Assistant General Manager at O2 Academy Sheffield, said: "We were more than happy to help out Seven Hills WI with a photo for their calendar which is raising money for a great local charity. It features lots of the city's famous landmarks and with its rich history, our building is definitely one of them."
We've truly been overwhelmed by the support we've had from both our calendar sponsors and those local venues and organisations who have helped us get our brilliant photos. Our sponsors are Apollo Distribution, BAPP Group, Beer Central, Boudoir Hair, Dale Hirst Painter and Decorator, Exposed, Foster's Dental Practice and Sheffield Signcraft.
Our 2014 calendar will be available at our November and December WI meetings and also through the PACT shop at Sheffield Children's Hospital. You can also order it directly from us and we'll give more details about this soon. We are only having 150 copies of the calendar printed so if you want one, you'll need to get in there quickly!
Friday, 4 October 2013
We made over £1,000 from cake!
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| SHWI members with the lovely James Morton from GBBO |
We raised an AMAZING £1,056 for the Parents’ Association of Children with Tumours and Leukaemia (PACT) at our cake stall at this year's Sheffield Food Festival.
We ran a cake stall in the Winter Gardens which saw members bake a variety of treats including cupcakes, cookies, cakes and muffins, and the Best in Show competition held on Sunday. Winners were announced in three categories – Victoria Sponge, Jarred goods and Puddings – by James Morton from the Great British Bake Off.
Lindsay Garfitt, President of Seven Hills WI, said: “We are absolutely delighted to have raised over £1,000 for PACT. I would like to say a massive thank you to all our members who baked or helped on the stall across the weekend and also a big thanks to everyone who visited our stall or entered our Best in Show competition, helping us raise so much for such a worthwhile charity.”
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| SHWI's Lindsay, Kim and Vicky at the stall |
The Best in Show winners were as follows:
Victoria Sponge - Neil Askew
Puddings - Sara Curtis
Jarred Goods - Clare Savage
Well done and thank you to everyone who entered!
Tuesday, 1 October 2013
SHWI sings
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| Members of Glee Bah Gum with some SHWI ladies |
Ready and armed with some spectacular Red Velvet Cake (to calm my nerves of course - practically medicinal), we sat down to a stonking performance of Journey's Don't Stop Believing. Next, the group's leader Lizzie talked to us about how Glee Bah Gum came about and she showed real passion, pride and commitment for what they've achieved in a short space of time.
When it was time for us to join in I was enthused by Lizzie's positive words of encouragement - she really put us at ease. So much so, I dared to give my vocal chords an airing, especially on what is arguably the greatest song ever written - 9-5 by Dolly Parton. Oh yes.
There are some stonking singers in SHWI and some got the chance to shine in a solo spot during Gary Barlow's Sing - a Glee Bah Gum favourite. The highlight for me though was the rendition of Jerusalem at the end (obvs), even though I stand no chance of ever being able to hit that damn high note.
Glee Bah Gum stepped in to help us out at the last minute when the group we'd originally booked went off the radar, but you'd never have known. So thank you!
Ruth
SHWI committee
(Photo by Laura Bainbridge)
(Photo by Laura Bainbridge)
Wednesday, 4 September 2013
WI do DIY
| We did DIY (photo by Lorne Campbell) |
| Jen, Lindsay, Kim and Louise get tiling (photo by Lorne Campbell) |
We got the business section of the meeting out of the way so we could up tools. This mainly involved us all getting rather excited about our involvement in the upcoming Sheffield Food Festival in the form of a classic WI Bake Stall and Best in Show competition and hearing the latest exciting instalment of the debate that rages on about the exact dimensions the shell box entry should be at The Autumn rally.
Kay the glamorous plumber and her troupe of talented tradeswomen had done a fantastic job of organising an informative and most definitely fun evening of learning the basics of some cleverly picked DIY disciplines. A lot of thought had clearly gone into which skills we would be most likely to use ourselves once we got back to our homes. There were taster sessions of painting and decorating where we looked at different paint effects – one of these being frottage which apparently has two meanings (the urban dictionary or Sarah Willoughby will fill you on the alternative meaning of the word should you be interested...). We also had a Q&A session. I’m not sure if this was necessarily part of the plan but we (ok, it was me) had a lot of questions on various projects at home.
| Di and Anna learn about light fittings (photo by Lorne Campbell) |
We learnt how to change a light fitting, which only highlighted to me how little I listened in my physics classes at school.
Kay demonstrated how to isolate and take a radiator off the wall for when you’re decorating. Pretty useful stuff I’m sure you’ll agree. Not as complicated as you may think.Well when you know how.
There was also a session on tile cutting as well as bricklaying. I for one was inspired, as only this weekend I have wangled a re-pointing masterclass with my neighbour to sort out my raised beds. WICAT we salute you for inspiring us to take on jobs that are traditionally seen as man’s work.
Oh and how I could forget the ever so tiny detail that photos from our meeting and quotes from our very own Lindsay featured in the Guardian the weekend after our meeting. All in a day's work at SHWI! Some of the photos taken can be seen in this post, big thanks to photographer Lorne Campbell for allowing us to use them.
WICAT offer some tremendous courses that are fantastic value for money. See www.wicat.org.uk for further details. We’ll be filling you in on what they can offer us at the next meeting.
Anna Tebble
SHWI Committee Member
Labels:
activity,
brickwork,
construction centre,
DIY,
electrician,
fun,
learning,
lights,
Lorne Campbell,
painting,
plumbing,
radiator,
the Guardian,
women,
women's education,
women's institute
Monday, 26 August 2013
Let them eat cake! SHWI's stall at Sheffield Food Festival 2013
Hello!
An extra special treat for our Best in Show this year will be the person announcing the cake results...it's only James Morton from the Great British Bake Off (you know, the one with the cool jumpers). That's reason enough alone to enter!
c. £1 per entry, payable on arrival with product – all entry money will be donated to the Parents' Association of Children with Tumours and Leukaemia - a registered charity that provides a range of support services for families who children have been diagnosed with cancer.
d. All entries must be bought to the Festival Kitchen, top of Fargate, City Centre on Sunday 22 September between 10.00am and 11.30am. Entries submitted after this time will not be entered.
f. All entries must be presented ‘ready to judge’.
2. Entries
a. Victoria Sandwich: cake to be 8” round, filled with raspberry jam, and presented boxed or plated. The entry will be judged on presentation, appearance and suitability as well as, of course, taste, texture and flavour.
b. Jarred Goods:
i. Pickle/Relish/Chutney: presented in a clear glass jar and judged on appearance, suitability, taste, texture and flavour
ii. Jam/preserves/curds: presented in a clear glass jar and judged on appearance, suitability, taste, texture and flavour
3. Judging
a. Judging will take place between 12noon and 2.30pm on Sunday 22 September.
4. Collection
a. Packaging, boxes etc. may be collected by entrants between 3pm and 4pm on Sunday 22 September.
b. Any items not collected will be disposed of.
| Our Secretary Kim at the 2012 Food Festival |
As many of you will remember, we've held a stall at Sheffield Food Festival for the last two years and also run the Best in Show competition. We have made over £900 from our stalls and competition since 2011 and we want this year to be the best yet!
Like last year, we will be holding a traditional cake stall at this year's event in the Winter Gardens on Saturday 21 and Sunday 22 September, from 10am until around 5pm (or until the cake runs out!) on both days. There will be a delightful assortment of cakes made by our wonderful members and a raffle on each day to win something special made by one of our star bakers!
Our Best in Show competition will also be running once again, this time with three categories - Victoria Sponge, Jarred goods (jams, chutneys, curds or pickles) and new for 2013 - puddings. It costs £1 per entry, and all proceeds, along with all proceeds from our cake stall, will be going to our nominated charity, the Parents' Association of Children with Tumours and Leukaemia (PACT), which provides a range of support services for families whose children have been diagnosed with cancer.
| Cake! |
We raised over £700 for charity last year - this was donated to Haven House - and we hope that with your help we can beat that total and raise even more this year!
So, how can you get involved? Everyone loves cake so come along to our stall in the Winter Gardens on 21 or 22 September (or both if you really love cake!). We'd also love it if you could enter our Best in Show competition, it's all done in the name of fun but there are a few rules which you can find below.
SHWI members - we also need you to help us by baking lots of yummy cakes and volunteering to help on the stall, please email sevenhillswi@live.co.uk to get involved.
SHWI members - we also need you to help us by baking lots of yummy cakes and volunteering to help on the stall, please email sevenhillswi@live.co.uk to get involved.
Here's to a wonderfully successful Sheffield Food Festival 2013.
Seven Hills WI x
1. Competition Entry
a. All entries must be submitted with a completed entry form. Forms can be downloaded here and emailed to sevenhillswi@live.co.uk prior to competition date or submitted on the day along with product.
Seven Hills WI - Best in Show. Information Rules and Regulations
1. Competition Entry
| Our stall last year |
a. All entries must be submitted with a completed entry form. Forms can be downloaded here and emailed to sevenhillswi@live.co.uk prior to competition date or submitted on the day along with product.
b. You can submit one Entry per Category. Your Entry must be your own work.
c. £1 per entry, payable on arrival with product – all entry money will be donated to the Parents' Association of Children with Tumours and Leukaemia - a registered charity that provides a range of support services for families who children have been diagnosed with cancer.
d. All entries must be bought to the Festival Kitchen, top of Fargate, City Centre on Sunday 22 September between 10.00am and 11.30am. Entries submitted after this time will not be entered.
e. We accept no responsibility for incorrectly completed, lost or delayed entries or other documents related to the prize.
f. All entries must be presented ‘ready to judge’.
g. If you would like further information on competition entry please contact sevenhillswi@live.co.uk to answer your queries.
a. Victoria Sandwich: cake to be 8” round, filled with raspberry jam, and presented boxed or plated. The entry will be judged on presentation, appearance and suitability as well as, of course, taste, texture and flavour.
b. Jarred Goods:
i. Pickle/Relish/Chutney: presented in a clear glass jar and judged on appearance, suitability, taste, texture and flavour
ii. Jam/preserves/curds: presented in a clear glass jar and judged on appearance, suitability, taste, texture and flavour
c. Pudding. This can be any pudding. A favourite from your childhood perhaps or a recent invention of your own that you just want to show off. Please bear in mind that all the puddings will be served and judged cold.
3. Judging
| Anna and Lisa get judging in 2012 |
a. Judging will take place between 12noon and 2.30pm on Sunday 22 September.
b. Winners will be selected from each Category by the judging panel. All judges’ decisions are final.
c. The winners will be announced at 2.35pm on Sunday 22 September 2013 in the Festival Kitchen, top of Fargate, City Centre.
d. First, second and third places in each Category will all be awarded with rosettes. We reserve the right to provide a substitute prize of similar value should the specified prize become unavailable for reasons beyond our control.
e. Any winners not present will be contacted to be informed that they have won a prize and will receive their rosettes by post within seven days.
f. You allow us to take photographs of you and use the photographs together with your name in publicity connected with the competition and prize
4. Collection
a. Packaging, boxes etc. may be collected by entrants between 3pm and 4pm on Sunday 22 September.
b. Any items not collected will be disposed of.
6. General
a. We are required by law to make all the names of the winners publicly available. These details can be obtained by sending a signed handwritten request along with a stamped self-addressed envelope detailing your request to J Bletcher, Festival Assistant, Sheffield Business School, Sheffield Hallam University, Howard Street, Sheffield S1 1WB and marked with the name of the competition or alternatively email j.bletcher@shu.ac.uk
b. Information that you have provided to us will be collected, stored and processed for the purposes of administering the competition.
c. We reserve the right to suspend, cancel or amend the promotion and/or review and revise these terms at any time without giving prior notice and by continuing to take part in the promotion subsequent to any revision of these terms and conditions, you are deemed to have agreed to any such new or amended terms.
d. This promotion is governed by English law and is subject to the exclusive jurisdiction of the English courts.
Monday, 15 July 2013
SHWI on the run...
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| Team SHWI! L-R Kirsty, Vicky, Blanche and Anna |
We arrived in Graves Park bright and early on what was to prove the hottest day of the summer so far ready to run with several hundred others who were all united in their determination to support a wonderful organisation doing so much to combat cancer. Although it was far too hot to consider costumes, in a nod to our WI membership we decided to run in pinnies (which explains the accompanying picture!).
After a quick belly dancing session as a warm up (no, really) and a bit of fraternisation with some Star Wars Storm Troopers (again, really) we headed to the starting line ready to complete two laps of the park. On starters order we ran like the wind (ahem) around the sun-drenched (read ‘punishingly hot’) course and were ably supported by family, friends and fellow SHWI members who spurred us all on the complete the course in times ranging from 15.51 minutes to 18.51 minutes and receive finishing positions of 74th-154th places out of 388 participants – not bad at all! After completing the race we stayed to cheer on fellow SHWI and Sheffield Running Club member Grace Tebbutt to annihilate the uber-tough 10k race. Grace achieved a fabulously quick time of just over 48 minutes and was the 4th woman to finish the race! Wow!
Taking part in the event was another example of how Seven Hills Women’s Institute has inspired me and others to challenge ourselves and try new experiences – I never would have thought I’d spend a beautiful summer’s day running around a park rather than lying prone sunbathing in it! I am extremely proud of us all for having raised funds for such an amazing institution that has touched so many lives in Sheffield. This experience has inspired us on to continue running – who knows, the next time I blog about a race it may be a marathon…
After a quick belly dancing session as a warm up (no, really) and a bit of fraternisation with some Star Wars Storm Troopers (again, really) we headed to the starting line ready to complete two laps of the park. On starters order we ran like the wind (ahem) around the sun-drenched (read ‘punishingly hot’) course and were ably supported by family, friends and fellow SHWI members who spurred us all on the complete the course in times ranging from 15.51 minutes to 18.51 minutes and receive finishing positions of 74th-154th places out of 388 participants – not bad at all! After completing the race we stayed to cheer on fellow SHWI and Sheffield Running Club member Grace Tebbutt to annihilate the uber-tough 10k race. Grace achieved a fabulously quick time of just over 48 minutes and was the 4th woman to finish the race! Wow!
Taking part in the event was another example of how Seven Hills Women’s Institute has inspired me and others to challenge ourselves and try new experiences – I never would have thought I’d spend a beautiful summer’s day running around a park rather than lying prone sunbathing in it! I am extremely proud of us all for having raised funds for such an amazing institution that has touched so many lives in Sheffield. This experience has inspired us on to continue running – who knows, the next time I blog about a race it may be a marathon…
Anna Pilson
SHWI Committee Member (and runner!)
Sunday, 7 July 2013
How to make an apron from a pillowcase...
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| SHWI ladies with their aprons |
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| Jen in Blue Peter mode! |
When I got there, there was a rather delectable quiche made by Laura Bainbridge, (bacon and blue cheese, if you were wondering), and moreish, to the point of indecent, strawberry cupcakes, made by Julie Grigg.
The meeting's activity was headed by the lovely Jennifer Marsden, who had discovered the genius idea of 'pillow pinnies', a way to create a pretty apron very easily, out of a surplus pillowcase.
One can never have too many pinnies, indeed, some of the ladies have specific 'baking' and 'serious cooking' aprons; here's looking at you, Vickie Riley!
Jen had, in true Blue Peter style, come with three ready-made versions with different levels of difficulty. Duly, the women of Seven Hills WI came equipped with ribbons, trinkets, buttons and knick-knacks with which to decorate their creations.
The first version was simply a pillowcase turned lengthways with the opening at the top, with the top corners folded inwards, so the apron had a trapezium shape. It was all secured by a running stitch, so even the most fledgling sewer could take part. You could make this a little more jazzy by adding a pocket, by sewing across the pillowcase, creating an open compartment. Then, to make it into an apron, you just had to sew ribbon around the top, for the neckline, and then halfway down the pinny for the back-straps.
The second was a skirt pinny, using the pillowcase sideways so it created the more traditional shape. Sophie Harrold's included fabric inspired by the Hungry Caterpillar, so very apt for an apron, I think!
The third used two pillowcases; one longways, one sideways, to create a full length pinny in a butcher-style. That was my favourite way, as it would cover up any splashes!
As always, the night was full of laughter, chatting and catching up with everyone. It was also the night when I went on the helter skelter for the first time, and I screamed all the way down and fell over when I landed; smooth. I'll do it again though.
There's no meeting in July, but we had the calendar photo shoot and picnic in the Botanical Gardens on Sunday 7 July and for once had amazingly sunny weather!
Zoë Loveday
Zoë Loveday
SHWI member
Photos by Laura Bainbridge
Monday, 10 June 2013
Road Trip! Marsden and Bainbridge do the WI AGM 2013
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| Lots of ladies... |
Not being the types to waste a trip, Laura and I decided that we deserved a drink on arrival and found some, errrm, interesting drinking establishments in which we could quench our thirst. The outing served to whet our appetites for dinner back at the hotel with the marvellous South Yorkshire contingent and I managed to bag a seat on Chairman Dorothy’s table.
Next, Laura and I hot-footed it across town to meet the lovely Michaela (aka Pretty Nostalgic writer and Gloucester Rd WI member). Michaela introduced us to a novel combination of some of the south-west’s finest products: Cheddar-flavoured cider on The Apple. Knowing we had an early start in the morning – and a long day ahead – we were fairly sensible and headed back to the hotel at a time Cinderella would have been wise to observe. Before we knew it, it was morning and the time had come for the main event: off to Cardiff and the WI AGM.
(((((Yippee!)))))
To say I was a wee bit excited about this would be a huge understatement. Singing Jerusalem with 4,000 members of the Women’s Institute, witnessing history being made, and getting to listen to both Griff Rhys-Jones and John Humphrys address the flock of women was certainly enough to ensure a spring in my step!
To say I was a wee bit excited about this would be a huge understatement. Singing Jerusalem with 4,000 members of the Women’s Institute, witnessing history being made, and getting to listen to both Griff Rhys-Jones and John Humphrys address the flock of women was certainly enough to ensure a spring in my step!
When we arrived, the Arena was literally buzzing. Before we took our seats, I spotted the Denman stall, where I chatted to marketing manager Katie, who'd featured pictures from our December trip to the college in this year’s brochure. We were later to be addressed by WI member Anne Harrison (offt' telly) about why we had to 'use or lose' the facilities at Denman.
What I could not have been prepared for was just how FEISTY it would become! The first item to address was proposed changes to the WI constitution, which at face value seemed perfectly reasonable proposals to modernise and reflect current legislation. But WI members saw fit to point out the chasm between the legalese-filled documentation and the top-line explanation we were provided. An emotive and emphatic discussion followed, but the changes were nonetheless passed.
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| Hands up |
In a more serious vein, each year the WI chooses to campaign on an important issue of the day. Over the decades, the Women’s Institute movement has trail-blazed campaigns leading to significant shifts in public policy on issues ranging from increasing female police officers (1924), equal pay for equal work (1943), awareness of drug addition (1966) and artificially-produced human embryos (1983) to human trafficking (2004).
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| A member from Sotonettes WI and Rebecca from Tea and Tarts WI |
One of the best things about the trip was catching up with WI members from other groups. I have a particular soft spot (and suspect I am far from alone) for Jean, the South Yorkshire – North Derbyshire Liaison Officer who some will recall came to our International Women's Day Event and who gave me a big hug and a kiss when we were reacquainted! We also got taken to lunch at swanky Cardiff eaterie, Chapel1877, by local WI representatives, Becki and Clare from Birchgrove WI (who we first met last December at Denman College), together with members from institutes across England and Wales, including Tea and Tarts, Cookridge Crumpets, Sotonettes, Creigian, Renaissance, Parkstone and Holybourne WIs. The lady from the latter of these, Jean Johnson, was responsible for Channel 4's A WI Lady's Guide to Brothels.
Lastly, Laura was well-chuffed to have her day rounded off by being asked if she’d consider training to be a WI Advisor. It’s undoubtedly a feather in the cap of both Seven Hills and South Yorkshire to have her as a representative.
What a fabulous trip all round!
Love Jen x
Vice-President
PS Next year, the AGM's gonna be in Leeds!
*Photos by the wonderful Laura Bainbridge*
Saturday, 1 June 2013
Ye Olde Seven Hills WI Tudor Banquet...
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| SHWI member Grace gets into the Tudor spirit! |
And here is his masterpiece:
Starters:
Smoked mackerel and goat's milk tart
Roast Tongue - corned beef and kidney pudding
Food for the poor:
Pottage, honey, cheese and bread
Mains:
Rabbit - posh pastry, rabbit loin, swede fondant, rabbit cutlet
Cod Mornay
Dessert:
Poor Knights’ Pudding - with rose water
Tarte of strawberries with cream…
…A feast worthy of a king, I’ve no doubt you’ll agree.
For the first time in the history of SHWI Dining Club, the event was opened up to friends and family of SHWI members and 21 of us gathered on two banquet tables and awaited the start of the scoffing, with the added nerve-wracking element of Mama Bainbridge ready to experience Laura’s organisational talent! Although the room was abuzz with excitement, it is rare that the event lives up to the anticipation. However, when our starters arrived, we quickly realised that verily, had we witnessed naught til that moment (or for non-16th Century dwellers, we hadn’t seen nothin’ yet).
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| Smoked mackerel and goat's milk tart |
Up first were the two starter dishes of smoked mackerel and goat's milk tart and mini steak and beef puddings with gravy and tongue. The Showroom’s clever and inventive organisation and presentation meant that, true to historical form, our dishes were presented on sharing platters, meaning that people could pick and choose at little (or as it transpired, a LOT) of what they fancied. The names of the dishes make them sound fairly straightforward but the complexity of ingredients made them a joy to behold (and munch). The flavour combination of salty mackerel with creamy goat’s cheese was enhanced by fresh dill and crunchy walnuts and additional texture was provided by the cheese-infused, crumbly, perfectly short pastry tart base.
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| Beef puddings |
The beef puddings were super savoury bombs of meaty goodness, packed with tender chunks of kidney and encased in a melt-in-the-mouth suet shell. These were served on a platter bejewelled with freshly podded broad beans, that dazzled like emeralds next to the chunky puds, and came with a side of intensely meaty, addictive gravy (Bainbridge actually drank half a jug of the stuff.) These may not have looked as elegant as the mackerel tarts, but who cares when they come served with gravy this good?
These culinary delights were followed by a VERY hearty serving of pottage (chunky root vegetable broth with slivers of bacon), served with three varieties of home-made bread and three British cheeses. First up was a Yorkshire Blue from Shepherds Purse - a delicate, creamy blue with a subtle tang, it was perfect drizzled with the honey and squished onto the poppy seeded bread. The most popular cheese seemed to be the Ribblesdale Goat’s cheese - not the usual soft, log-type chèvre, but a firm, mild cheese with a pretty pea-green wax. Last, but not least, was the Cornish Yarg - a nettle wrapped beauty: fresh, creamy and crumbly. There was so much bread and cheese left over, we cheekily asked for some takeaway boxes, to which the super-friendly staff happily obliged.
Most of us by this point were thoroughly glad we were not dressed in corsets as our Tudor counterparts would have been. Kudos to Grace Tebbutt, Chelle Cook, Victoria White and Jen Marsden who frankly must have managed to channel Henry VIII himself in order to finish their meals whilst be-costumed! However, despite our (historically accurate of course) full bellies, we were only half way through the banquet!
These culinary delights were followed by a VERY hearty serving of pottage (chunky root vegetable broth with slivers of bacon), served with three varieties of home-made bread and three British cheeses. First up was a Yorkshire Blue from Shepherds Purse - a delicate, creamy blue with a subtle tang, it was perfect drizzled with the honey and squished onto the poppy seeded bread. The most popular cheese seemed to be the Ribblesdale Goat’s cheese - not the usual soft, log-type chèvre, but a firm, mild cheese with a pretty pea-green wax. Last, but not least, was the Cornish Yarg - a nettle wrapped beauty: fresh, creamy and crumbly. There was so much bread and cheese left over, we cheekily asked for some takeaway boxes, to which the super-friendly staff happily obliged.
Most of us by this point were thoroughly glad we were not dressed in corsets as our Tudor counterparts would have been. Kudos to Grace Tebbutt, Chelle Cook, Victoria White and Jen Marsden who frankly must have managed to channel Henry VIII himself in order to finish their meals whilst be-costumed! However, despite our (historically accurate of course) full bellies, we were only half way through the banquet!
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| Rabbit |
Next up were the main courses of rabbit served three ways and Cod Mornay. The cod was served on a bed of peppery rocket and was cooked to perfection, soft skin holding together the beautiful cod that flaked to the touch, all covered in a mellow and creamy cheese sauce.
The rabbit platter was a work of art laid out on a massive slate square - it was difficult to know where to start. Juicy rabbit loin, crammed with herb flecked stuffing and wrapped in pancetta was a definite highlight - t’old Bugs can be a little dry and bland sometimes, but not this time! There were also dainty crumbed cutlets served on sweet swede fondant and little posh shortcrust pasties too, because you can never have a rabbit too many ways. Amazingly, there was still room on the platter for ridiculously delicious mushrooms (salty, baked perhaps? Who cares -they were good!), super-sweet tomato, cleverly presented courgette pieces, more of those jewel-like beans and the obligatory smear of veggie puree.
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| Poor Knight's Pudding |
Finally, our intrepid diners were rewarded with two mouth-watering desserts of strawberry and cream tarte and Poor Knight’s Pudding with clotted cream. Many of us were intrigued at the sound of the latter dish, and there was certainly nothing ‘poor’ about it. Sweet, warm, fluffy mini pancakes were served drizzled with a perfectly tart berry compote. In glorious contrast was the smooth and simultaneously fresh tarte - a simple masterpiece of the thinnest, short-bread like pastry, filled with sweetened whipped cream and topped with fresh strawberries - it would not have looked out of place in a French patisserie window. Again, the generosity of the portioning meant many a tart was taken back home (in a box) to be enjoyed later when the savouries had been digested.
As our bonaire evening came to an end, our satisfied revellers headed home, taking with them full bellies and good memories. Universally positive feedback marvelled at the very generous portions, excellent service and the fantastic, flamboyant, fabulous culinary delights they had experienced. There was only one problem – after sampling the menus of both rich and poor Tudors, we honestly couldn’t decide if we would have preferred to be paupers living on pottage, bread cheese and Poor Knights’ Pudding, or great noblewomen feasting on an array of meat, fish, pastry and tarts. All that can be said is it’s easy to see why the Elizabethan era was called the ‘Golden Age’! To sum up: Most. Epic.Dining.Club.Ever.
Showroom + SHWI Dining Club = Foody, Tudor-y, heaven.
As our bonaire evening came to an end, our satisfied revellers headed home, taking with them full bellies and good memories. Universally positive feedback marvelled at the very generous portions, excellent service and the fantastic, flamboyant, fabulous culinary delights they had experienced. There was only one problem – after sampling the menus of both rich and poor Tudors, we honestly couldn’t decide if we would have preferred to be paupers living on pottage, bread cheese and Poor Knights’ Pudding, or great noblewomen feasting on an array of meat, fish, pastry and tarts. All that can be said is it’s easy to see why the Elizabethan era was called the ‘Golden Age’! To sum up: Most. Epic.Dining.Club.Ever.
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| Strawberry tarts |
Showroom + SHWI Dining Club = Foody, Tudor-y, heaven.
Anna Pilson and Laura Bainbridge
SHWI committee members and Dining Club organisers
Monday, 20 May 2013
A beehive, victory rolls, hairspray and bobby pins...
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| Laura and Vicky looking lovely with their new old hairstyles! |
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| The lovely Nikki-Lee works her magic on Vicky |
This month's speaker was Nikki-Lee Hampton from Kojo & Lee, hair stylist and owner of the coolest beehive in South Yorkshire. She was going to show us how to rock our own vintage hair styles. We were also joined by Lisa Stevenson, a SHWI member who's been away for a while to produce our newest and youngest member, three month old Victoria Jane. I was pleased as punch to give the kid a cuddle.
After the normal natter, obligatory cup of tea and one of Laura Bainbridge's cupcakes (this month's flavour: Coconut and Pandan), it was business time. After Lindsay's usual updates and important South Yorkshire Federation info from Kim, it was time for Nikki-Lee to do her thing.
Laura Bainbridge and Vicky Porteous were the willing participants, receiving a beehive and victory rolls respectively. Laura's hair was put in rollers and then released, back-combed and hairsprayed to the max until she looked like Ariel from The Little Mermaid. Nikki then teased the backcombed hair into the famous beehive shape and clipped it in place. It looked awesome.
Vicky's hair was moussed and then put in rollers, to give her hair some volume but also to help the hair curl easily into the rolls. Nikki made a three rolls at the front and used bobby pins to make them stay in shape. It looked beautiful and lots of us remarked that she should definitely have this style for her upcoming wedding!
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| We all did each other's hair... |
After the demo, it was our turn to try Nikki's techniques on each other. I paired with Zoe and tried to give her a beehive, almost choking her with Elnett. Honestly, it's a good job we're not allowed to smoke indoors - Electric Works would have been up in flames.
Much fun was had by all and we do have some impressive stylists in the room! After thanking Nikki-Lee and a quick tidy, we trotted off to the Leadmill to take our photo for the SHWI Calendar. Laura got a great shot and we wrapped up before the rain began to pour.
Another meeting was over, but time draws nigh until our SHWI Dining Club Tudor Feast! We will sup our victuals at the Showroom Cinema on Friday 24 May with a banquet of Henry VIII proportions. Fling caution to yonder winds and fare thee well!
Kirsty Bowen
SHWI Committee
**Kojo and Lee is based upstairs at the Great Gatsby pub on Division Street and is open on Thursdays and Fridays. More info.**
Saturday, 27 April 2013
Danny Bryden and The Great SHWI Bake Off
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| Anna adds another GBBO star to her photo collection! |
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| Laura Bainbridge's chocolate and cherry cake |
This month’s meeting saw Great British Bake Off 2012 semi-finalist, the wonderful Danny Bryden, come to speak to the group. And with a baking expert at hand, it seemed appropriate to host our own SHWI Bake Off with Danny as judge. As I am already a great friend of the Great British Bake Off Stars (see April 9th’s blog post!) I was obviously very blasé and nonchalant about this particular SHWI Meeting. Er, yeah RIGHT! I had been dreaming about this meeting for months and excitement had reached fever pitch over the few days prior to it when we started getting hints dropped by SHWI members about their impending cake creations. There were two categories to enter – upside down cakes or flourless. And yet again, SHWI ladies showed their fantastic imaginations and mad skillz in the kitchen. The entries were as follows:
Upside Down Cakes
Pina Colada Sandwich Cake
Pear and Walnut
Orange and Lemon
Pineapple, Lime and Chilli
Cherry and Almond
Banana
Pear and Nutmeg
Salted Caramel, Apple and Pecan
Rhubarb and Ginger
Pear and Chocolate
Apple and Cinnamon
Pear and Pistachio
Flourless Cakes
Rose and Raspberry mini loaves
Cherry Bakewell
Lime and Passionfruit Drizzle
Raspberry and Chocolate
Fig, Pecan and Maple Syrup
Lemon Polenta
Vanilla and Strawberry Rainbow Battenburg
Carrot Cake
Hazelnut and Praline
Clementine and Almond
Cherry and Chocolate Brownie Cake
Pina Colada Sandwich Cake
Pear and Walnut
Orange and Lemon
Pineapple, Lime and Chilli
Cherry and Almond
Banana
Pear and Nutmeg
Salted Caramel, Apple and Pecan
Rhubarb and Ginger
Pear and Chocolate
Apple and Cinnamon
Pear and Pistachio
Flourless Cakes
Rose and Raspberry mini loaves
Cherry Bakewell
Lime and Passionfruit Drizzle
Raspberry and Chocolate
Fig, Pecan and Maple Syrup
Lemon Polenta
Vanilla and Strawberry Rainbow Battenburg
Carrot Cake
Hazelnut and Praline
Clementine and Almond
Cherry and Chocolate Brownie Cake
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| Louise Worn's amazing rice flour rainbow Battenburg |
Danny's next job was to judge taste and texture. She approached this with slight trepidation as 23 slices of cake is a lot in anyone’s book. However, it says something for the quality of entries that she told us she enjoyed every single bite! She was bowled over by the brilliant concepts and beautiful presentation, but as the cliché goes, the proof of the pudding (or cake) is in the eating. She thought the Clementine and Almond cake was beautifully citrusy, the Cherry and Almond had very clean and distinct flavours and she loved the gorgeous home-made marmalade on the Orange and Lemon Cake, these are just a few of the many, many positive comments she made.
As you can probably guess, the judging was EXTREMELY tight and faced with the prospect of ties, Danny asked myself and Grace to give her a second and third opinion on the taste of her favourite few. It’s a hard life. It just so happened that we were unanimous in our opinions and so after an hour of cake scoffing, the judging was over…
The next part of the meeting was Danny’s talk and what a captivating talk it was! It was her first time speaking to a WI group and she had planned her speech around the assumption we’d want to know about her Bake Off experience and baking in general – she certainly knew her audience! Firstly she explained how entering the competition had been, in her words, ‘a bet that got out of hand’! She had first developed an interest in cooking at school thanks to her inspirational Home Economics teacher (and of course Delia) and also due to the fact that she wanted to be able to eat things she liked and nobody else in her family was particularly interested in cooking. She has always cooked and baked, especially at Christmas, and was renowned for her skills amongst her family, although she stressed it was not something she did avidly. Danny is not much of a TV watcher herself but her sister is a cookery show fan but not much of a cook herself (something I can definitely relate to). She and her husband encouraged Danny to enter GBBO because they felt it was the most suitable show for her, as she is a vegetarian and shows like Masterchef generally involve a lot of meat and fish cookery.
Upon submitting the LONG application form, Danny was selected to progress to the next stage of a lengthy application process. She had many phone interviews, spot tests on baking, screen tests, techinical challenges and more! Danny says she felt confident about these tests and attributes this to her job as an Intensive Care Consultant, where her medical training conditioned to jump professional hurdles and look for the next. Perhaps it was this attitude (as well as her amazing food!) that got her into the final 12.
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| SHWI members enjoying cake! |
The next part of the meeting was Danny’s talk and what a captivating talk it was! It was her first time speaking to a WI group and she had planned her speech around the assumption we’d want to know about her Bake Off experience and baking in general – she certainly knew her audience! Firstly she explained how entering the competition had been, in her words, ‘a bet that got out of hand’! She had first developed an interest in cooking at school thanks to her inspirational Home Economics teacher (and of course Delia) and also due to the fact that she wanted to be able to eat things she liked and nobody else in her family was particularly interested in cooking. She has always cooked and baked, especially at Christmas, and was renowned for her skills amongst her family, although she stressed it was not something she did avidly. Danny is not much of a TV watcher herself but her sister is a cookery show fan but not much of a cook herself (something I can definitely relate to). She and her husband encouraged Danny to enter GBBO because they felt it was the most suitable show for her, as she is a vegetarian and shows like Masterchef generally involve a lot of meat and fish cookery.
Upon submitting the LONG application form, Danny was selected to progress to the next stage of a lengthy application process. She had many phone interviews, spot tests on baking, screen tests, techinical challenges and more! Danny says she felt confident about these tests and attributes this to her job as an Intensive Care Consultant, where her medical training conditioned to jump professional hurdles and look for the next. Perhaps it was this attitude (as well as her amazing food!) that got her into the final 12.
Danny then let us into a few secrets behind the filming of the series which we couldn't possibly tell!
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| Danny and SHWI |
However we can tell you that TV isn’t all glamour and fun. The 6am starts and long hours left the contestants feeling exhausted and Danny admitted that she was happy to get to the semi-final as it had given those who had invested time in supporting her so much pleasure to see her progress, but that personally she was more than ready to go.
All the contestants got on really well and many keep in touch still – Danny recently had lunch with Brendan and is working with James on a medical article about comparing medical feedback with the feedback you get on TV. SHWI Vice-President Jen was also able to pass on a message to Danny from fellow contestant Cathryn who told us to say hello to Danny after we met her at Manchester’s Cake and Bake Show recently! Danny said that although she doesn’t intend to pursue baking as a profession she has gained a huge recipe library and has infinitely developed her baking skills so that she has the confidence to tackle difficult recipes with gusto and was proud to be able to bake her Mum’s 90th birthday cake recently.
After her amazing talk, Danny proved again what an all-round inspirational lady she is by promoting a charity close to her heart, the Sheffield Hospitals Charity's new initiative, Charity Chef. This encourages charity supporters to host a dinner party and ask their guests to make a donation to the Charity in return for their food. For more information on how you can get involved with Charity Chef go here.
After her amazing talk, Danny proved again what an all-round inspirational lady she is by promoting a charity close to her heart, the Sheffield Hospitals Charity's new initiative, Charity Chef. This encourages charity supporters to host a dinner party and ask their guests to make a donation to the Charity in return for their food. For more information on how you can get involved with Charity Chef go here.
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The final act of the night was announcing the winners of the Bake Off. And (drum roll....) the prize winners in both categories were as follows:

Upside-Down Cakes:
1st Blanche Spataro’s Cherry and Almond cake
2nd Sam Cleasby’s Pear and Walnut cake
3rd Jen Marsden’s Pina Colada cake
Flourless Cakes:
1st Caryl Carson’s Carrot Cake
2nd Samantha Duffy’s Chocolate and Raspberry Cake
3rd Amy Grange’s Hazelnut and Praline Cake
Well done ladies! Although all entrants should be very proud as it was a VERY tough decision! The prize winners were presented with rosettes to mark their accomplishments. A fitting end to a fabulous night! And, of course, the icing on the cake (boom boom) for me was adding a picture with Danny to my burgeoning collection of GBBO contestant photos!
Finally – SHAMELESS PLUG ALERT! If this blog post has whet your appetite, why not come to the next SHWI Dining Club event on Friday 24 May at the Showroom cinema?!
Notice that I used the word ‘event’ rather than meal – because we are having a TUDOR BANQUET! A bespoke menu has been created for us and in the words of the Tudors themselves, you’d be a massive fopdoodle to miss it! Look here for more details.
Anna Pilson
SHWI Committee
Photos by Laura Bainbridge
Photos by Laura Bainbridge
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