Several of the Richmond Community Kitchens gather to celebrate the end of the 2009 session. We had a lot of food from the participants as usual.
We had a good spread of food from noodles, soup, salad, finger foods and lots of desserts.
It took us a while to get the group photo taken as more people arrived after the initial group photo.
Here are the food in detail. Minoo made an Indian sweets called Burfi. It is made with sweetened condensed milk, non-sweetened grated coconut, chopped Pistachio and cardamom. The ingredients are mix together and cook on the stove on low heat for 10 minutes and roll into balls. The Burfi is then coated in grated coconut.
Lorna made a big platter of salad of potatoes, hard-boiled eggs, apple, pear, seedless grapes, artificial crab meat and water melon seeds. The salad is seasoned with miracle whip. Lorna decorated the platter with some beautifully crafted cucumber blossoms.
Tanni made some crispy baked tofu puff at the kitchen. This is so simple to make. Just bake the tofu puff on a greased baking sheet at a 450F preheated oven for 10 minutes turning once.