Cubs cook up a Fairtrade Challenge - 03-03-2010
During Fairtrade Fortnight, the Cubs were challenged with cooking a Fairtrade Meal. Working in 'sixes', each with a leader and preparing one course each, the cubs created the following menu:
Starter: Fresh Fairtrade Mango and Blueberry salad with fresh Fairtrade OJ.
Main: Risotto with Fairtrade rice with added red peppers and green beans, garnished with FT Black Pepper.
Sweet: Fairtrade Chocolate and Banana pancakes sprinkl
ed with FT sugar.
Afters: Fairtrade coffee and handmade chocolates with cherry pieces.
The Challenge was judged by Scout Leader Steve and his wife - who declared the meal a real winner all round !
more news articles...
