Monday, 13 March 2017

Upsetting news, more building, and Afgan eggs.

Ok, so again I'm going to start with some bad, and quite upsetting news. Last night a minor was killed trying to make the crossing. I'm not too sure of all the sad details, but it seems a teenager was trying to cross on a lorry and had a fatal accident. As you can imagine it has affected many people here, and there were quite a few tears around the warehouse and people in very somber moods. These are the dangers these guys face on a daily basis trying to make the crossing and get away from life in the refugee camp. If and when I get more details I will update if appropriate.

That's the horrible news out of the way. Today was spent with Seamus building the bakery further. It's really coming along now and tomorrow we should get it finished. Playing about with power tools and being outside in the sun is a welcome break to smelling of onions and washing up. We found some old windows, and some faux stained timber plastic cladding, so everything is going very Grand Designs at the moment, and we are coming up with new ideas on an hourly basis for fun stuff we could add in, we are thinking a retractable roof, though that might just be a pipe dream.

Finally a friend suggested that I maybe write down some of the recipes that I cook. The first one I'm going to do is the one dish every single volunteer knows how to cook, and most eat at least 3 times a week.

You will need:

4 Eggs

Tablespoon of Cumin Seeds
Tablespoon of Smoked Paprika

1/2 Tablespoon of Chili Flakes 
Tablespoon of Sugar
2 Tins of Chopped Tomatoes

Couple of Garlic Cloves
1 Large Onion
Teaspoon of Oregano


Put he cumin seeds in a dry pan and lightly toast on a medium heat for about a minute, basically until they start to smell. Then add onions and a splash of oil and sweat down until turning slightly golden. Add the garlic and cook for another minute or two. Now add everything apart from the eggs and cook down for about 3 to 4 minutes until the tomato liquid cooks off a bit and it gets a little bit thicker. Now crack the eggs in like you would a fried egg and cover with a plate for about 3 to 5 minutes or until the eggs look like fried eggs on top of the tomato sauce. Serve with bread to dip into. Boom, Afgan eggs.

T x


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