Options: sensory cooking
Sensory cooking is a much-enjoyed part of Options' timetable. Apart from the obvious pleasure of cooking
and eating the end result there are many other important factors which make this a beneficial session.
People are able to experience colour, taste, smell and flavour. These are all related to our senses and stimulate them.
Each month Options studies a different country, chosen by the group. We might then look at traditions and music from that country, and we're always keen to try out international cooking.
We use a lot of herbs, spices, fruit and vegetables, with hopefully a healthy eating attitude in mind, most of the time.
Seasonal dishes are chosen also, such as Christmas for example.
In June, for example, we chose Thai recipes, which have been popular. They have included, curry, spring rolls, bananas in coconut milk and fruit crepes. Here is a recipe we used:
Exotic Fruit Crepes
Serves 4
- 100gm or 4oz plain flour
- pinch salt
- 1 egg
- 1 egg yolk
- 300ml or half a pint coconut milk
- 1 and a half tbsp oil, plus extra for frying
- 1 mango
- 1 papaya
- 2 lychees
- 1 banana
- 2 passion fruits
- 2 tblsp honey
- fresh mint to decorate
Sift flour and salt. Add egg and yolk, and 150 ml of coconut milk.
Beat in flour and add remaining coconut milk. Mixture should be like a thin cream. Beat in oil.
Cover and chill in fridge for 30 minutes.
Heat oil in frying pan and cook pancakes 1 at a time.
Put between greaseproof paper, or keep warm in foil in a low oven, if not using immediately.
Peel and slice the mango. Cut papaya, and lychees. Chop. Slice banana.
Cut passion fruit in half, scooping out seeds and flesh.
Mix fruit with honey.
Put fruit onto each pancake and roll into shape.
Garnish with mint leaves and serve.
