RCK November Newsletter

Hello Fine Friends, Family & RCK Supporters,

It’s windy & rainy here but thankfully temperatures have not yet dipped to the normal biting autumn conditions. That being said, winter is coming.

Besides making 2550 meals a day (over 75,000 a month), and providing ingredients to those with cooking capacities, we are working hard on the new kitchen (it’s almost finished) and raising funds and awareness. We’ll needyour help if we are going to support people during the brutal winter months! 

Our work is hard but we’re blessed compared to the 1200-1500 people living in horrible conditions in northern France. Local authorities continue their dissuade & disperse tactics, including violent dawn raids, bedding destruction, theft of footwear, etc., as if living outdoors without basic sanitation wasn’t bad enough.

We are dangerously low on funds, in order to carry on we need your help

Hello from RCK!
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Our unbroken service of almost 23 months has been made possible by your enthusiasm and consistent help! We thank all who continue to support us and all that are getting involved.

❤️🍽✊️

Refugee Community Kitchen

PS.
Here’s a sneak peek from the RCK recipe calendar we’re putting together. Soon you’ll be able to support us by buying a calendar full of our favorite soul-warming recipes! 

Sabzi-Chickpeas-Basmati

By Ugo Alessandro Conti

Ingredients

– 400g Basmati

– 400g Cooked Chickpeas

– Herbs: Dill, Coriander, Parsley, Mint,Leeks/Spring Onions

– 5 Cloves of Garlic cloves

– Salt

– Sunflower Oil

– Olive Oil

Method

Wash rice then soak in salted lukewarm water for about an hour.

Heat the oven to 190. Roast the chickpeas in olive oil and salt for 20 minutes-ish until golden & crunchy.

Peel the garlic and chop into chunks. Wash the Herbs and chop them finely.

Drain the rice then boil the mix of Herbs in water, oil & salt. Bring back to boil, wait five minutes and then boil the Basmati for 4/5th of the cooking process of the grain (until it is about 75% done). Drain.

Take a pot. Oil the bottom of it and add a sprinkle of water, add the rice, roasted chickpeas and garlic. Put the lid on and steam for 40 minutes on medium-low heat without opening.

At this point you should have a nice an fragrant smell of rice and herbs. Flip the pot upside-down and serve this crispy cake-shaped rice dish.