Cibare Food Magazine Issue One

8/11/2019 Cibare Food Magazine Issue One

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Cibare

www.cibare.co.uk

Issue one, September 2014


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Cibare Food Magazine www.cibare.co.uk2

ContentsHealth and NutritionGetting back on track after the

holidays

Flirting with fat

Raw Confidence for a day.

The nettle

ReviewsTea

Coffee

Alcohol

Beer

Mediterranean RestaurantsSnacks

Secret Cafe

Shopping LocalWhere to buy local

Shopping local to make your own

desert

Grow Your Own Garden

A French Tale

Feature:Future food

Cookie corner

Food GadgetsSources and Credits


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Editors Note

cibare

Welcome to Cibare!

We are not about celebrity gossip or chefs telling uswhat is fashionable to eat now, we are just normalpeople who enjoy our food and health nuts whowork with food and nutrition, sharing our ideas andpassions with you the reader.

We buy our food from local people and go torestaurants in our area to have a great meal. We areyour friends and neighbours who love a good mealand a drink, and every now and again might go fora run.

From the Cibare team, enjoy our first issue and dontforget to tell your friends all about us!

Best wishes,

www.cibare.co.uk Cibare Food Magazine 3


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REVIEW

Its all about teaThere is something to be said about having ahot drink. I dont know if its because wereBritish or if its just part of human nature butthere is nothing like a relaxing cup of tea that

just makes you feels so good. Maybe it allstarted for some of us when we were youngand our parents drank tea and we wanted tobe like them? I know I dont really remembera time when I didnt drink tea. Throughoutmy life it has been there to make me feelbetter when I was ill or feeling upset... fromhaving friends round for a cup of tea and achat or going out for tea and cake. Whether

its a part of our family traditions or a partof our social interactions, its an importantpart of our lives.

Ive looked at a few different companiesranging from The London Tea Club to somethat you can buy in your local supermarket,such as Tea Huggers.

Chash TeaChash gave me the most beautiful tea thatIve ever seen - a Flowering Tea Ball.

Simply pop a ball into a cup of hot waterand watch as it slowly opens up to show abeautiful red flower. Its very impressive andlooks beautiful in a glass cup. But it doesnttaste like it looks, its very nice but its tasteis closer to a camomile or single herb tea

like a nettle tea. Both of these teas are really

gentle on your stomach and that is exactlywhat it did for me - I wasnt feeling too goodand it seemed to settle my delicate stomach.Lovely.

The London Tea CubThis company is a club that you sign up toand they send you a little box in the post witha few varieties of wonderful tea, both looseand bagged.

The China Pearls come as a loose tea whereyou simply pop one into your cup and watch

it open slowly. The tea pieces are quite largeand sit at the bottom of your cup so youdont have to worry about drinking them,but it looks really nice in your cup. The teaitself initially smells and tastes like a grassytea but then strengthens it changes (I mayhave tasted it too soon though). All I cantaste now that its flavour has come through,is a watered-down whiskey taste which Ipersonally really like.

It is a lovely relaxing tea that works perfectlyfor your own consumption or in yourpersonal teapot to share sitting on the sofaor spoiling with a friend.

by The Editor



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Phom TeasAlmond and Cherry loose tea, it smellsinstantly amazing!, iIt is nice and sweet andthe almond flavour is nice and strong butnot too much to over powering the fruit. Italso leaves an almond feeling in your mouthas if you have been eating them.Tantalising kiwi and strawberry. Again itsmells wonderful and it tastes of a lovelystrawberry, although I dont get much fromthe kiwi. They are both lovely fruit teas that

you could drink it every day.

Tea HuggersThe Chill Out tea full of strawberry, basil,

chamomile and positivity is really quitecalming. Its like a sweeter chamomile tea soyou still get that grassy taste coming throughbut with the fruit and the basil it just tastesbetter. If you are trying to drink chamomilefor health reasons then try this as its muchnicer but with the same effect.

Good Night tea - This is a great tea. It is arooibos with fruit, lemon balm and lavender

tea and it really does calm down your mindand your body for a restful nights sleepbedtime. It tastes sweet from the rooibos butwith a calming lavender smell it relaxes youwhilst you are drinking. You will find theseteas in my cupboard.



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REVIEW

Time for a coffee.Coffee Beans

Has Bean CoffeeHas Bean is a coffee subscription service,offering a wide range of beans delivered to

your door.

We were sent a selection of coffee fromEl Salvador, Costa Rica and Ethiopia. Wecommented on the freshly ground coffeeand then tested them in two different coffeemakes: a French press cafetiere, and an

Italian stove-top Moka Express.

El Salvador

Ground coffee: Citrus with undertonesof cream and tobacco with a bittersweet,creamy aroma.

Espresso: Noticeable citrus flavour still

there but with a wisp of flora slight tobaccoafter taste.

French press: The creaminess came throughto a greater extent and the distinctive zing inthe first stage of the mouthful, this gives wayto a rich, mouth coating creaminess. Thetobacco taste was much mellower, makingthis a smooth, creamy mug with a pleasantstrength behind it.

Costa Rica

Ground coffee: Dark chocolate aroma with abold bitter-citrus almost vinegary kick.

Espresso: Strong, bitter flavour with therounding sense of chocolate.

French press: A sharp bitterness of the

ground and short-brewed coffee mellowsinto a more rounded smoother chocolateyflavour.

Ethiopia

Ground coffee: Incredibly sweet smelling,like fermenting grass silage and dare I sayit horse manure. A strong, distinctive,

pungent aroma.

Espresso: The aroma of manure survived thebrewing. Because of the sweetness, it wasmellower than the other coffees reviewed.

French press: The longer version of thecoffee was creamier and almost allowed thefloral, grassy flavours to emerge, making theoverall flavour less intense.

by Dorothy Martinez



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Pact coffeePact Coffee is an online supplier producingshort-run roasts which are generallyavailable for about a week.

I tried Date and Pecan , a really lovely smoothcoffee blend. While the beans smell divine,with a sweet pecan aroma, the flavour indrinking isnt really evident. However, thesmoothness of the coffee is reminiscent ofthe creamy sweetness of dates.

It isnt bitter at all and naturally sweet - Inormally take sugar but there was no need

to with this. Its a great coffee that I wouldhappily drink every day.



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REVIEW

Boozeby Andy Tudor

With a cleansed palette and not a thought onmy mind, I sit by the warm fire with the drapeof my smoking jacket inches above the warmrug. Listening to the crackle of the wood and,with the warmth of my moustache takingme to a happy place, the grandfather clockchimes distantly to remind me that anotherhour has passed in the annals of time.

Wistfully, I reach for my crystal decanter topour another short of Three Barrels Honeybrandy and as the golden nectar refracts

off the light of the fire dancing across theglass I bring it to my lips to taste its syrupypleasures. Actually, Im sat in my loungewith the X Factor on in the background andmy laptop on my legs. But theres somethingabout a good brandy yknow.

This one has a heritage going back to 1814and is blend of their VSOP with natural honeyflavourings, making it smooth, aromatic, andmoreish. Perfect both at room temperaturestraight and on the rocks (why not add someorange zest for even more zing!), the teamat Raynal & Cie have put together a greatlittle number that melts on your palette andglides down your throat like velvet (unlikesome other honey-based attempts *ahemMr Daniels!*).

With competition from Stara Stokolava andChristian Brothers, and the Goa favourite,Honey Bee Premium, only time will tellif the Scots can spread the word beyondSippinghurst and into the mainstreamlexicon but it sure is promising.

ANDYS TIP: Try if you like a good brandynow and again and want to slip into yourslippers with a good book or equally if youwant to make some Sidecars with a twistafter a dinner party.

Three Barrels Honey Brandy



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As not much of an eater of coconut-baseddelicacies or a white rum aficionado, the aromaof Jamaicas finest coconut rum initiallybrings a sense of apprehension. Rememberingdowning a pint of Bacardi in my former years,I ice a glass and pour a double leaving it to coolfor a second. Intriguingly, it smells completelydifferent now - far less potent than from thebottle neck and as the ice starts to crack I takea tentative frosty sip.

Syrupy initially and with a (nice) bite as it

reaches the back of your throat, it has afragrant, subtle aroma that actually keepsme coming back to sniff repeatedly. Of allthe white spirits, (i.e vodka, tequila, sambucaetc.) I think only gin would beat coconut rumout on a hot day at the beach, and subtlety iswhats winning me over here as the taste isso delicate. Its making me forget my anti-coconut dispensation and instead presentssomething far more appealing to my palette- a clean almost candy floss-like taste thatacts as a great base for any fruity cocktail.Far better than Malibu and available widelyin the UK, the importers at J. Wray & Nephewhave struck gold here and its something the

Arawak Indians would be proud of.

ANDYS TIP: Forget the competition, next timeyou head to a supermarket grab one of these

authentic bottles instead.

Koko Kanu Coconut Rum



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REVIEW

Warm dopplebock, anyone?

Beer is so much more than a quick pintby Paul Ralhan

Hearing someone describing a warmdopplebock with a thick and sticky mouthfeelmay raise a few eyebrows, but for many itsthe prelude to a sensory experience crafted

to please. Before you read any further, pouryourself a beer.

Before you raise the glass to your lips, pauseto contemplate what youre about to taste.Look at it; watch how it slides into the glassas you pour it. Study it closely. Immerse

yourself in the rich colour and how the lightaround you highlights the hue. Watch thebubbles leisurely ascend and congregate at

the summit. Behold its beauty before raisingthe glass to your mouth. Baptise your lipswith the velvety cloud of foam floating at thetop; now gently tip the glass into your mouthand liberate the beer from beneath it.

Is it cool and crisp or does it blush your tastebuds with a tantalisingly rich and warmtingle? Place the glass down before you, andlook through the veiled void left by whathas now become a cinematic symphony ofsensations within your soul. Watch the lacedshade sliding slowly down the smooth glass.

A beer is more than liquid refreshment. Its aromantic pleasure; an ever-evolving fusionof flavours and sensations which predatewritten history.

Despite this undisputed antiquity, it is

incredible how little a lot of people know

about the universal beverage. Suggestionson which stout to serve with sirloin arerare, and youd be hard-pushed to find arecommended India Pale Ale as the perfect

medium-bodied ale to accompany an almondBakewell. Even the most basic perceptionsof beer are hazy: What is ale? What is thedifference between ale and lager? Does ittaste like bitter?

Beer simply does not get the kind of attentionit deserves.

It is worth noting that beer is an agricultural

product. Its raw materials are barley, hopsand, by an overwhelming majority, water.It seems simple enough but there are manytaste experiences to explore in a beer, andthis complexity begins with what most wouldsay is a tasteless component. Referred to asliquor when destined for brewing, waterinfluences the flavour of a beer. It has itsown flavour which it picks up by dissolvingminerals as it travels through incredibletime spans to get to the brewers vat.

Tasting beer is an exploration of carefullycrafted contrasts, perfect harmonies,subtle layers and hidden surprises. Thebest brewers have the ability to reach outand give us an experience, and not just a

volumetric glass of beer. Brewing good beeris a combination of developing new ideas

and perfecting older styles.



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A man whodoesnt care about

the beer he drinksmay as well notcare about thebread he eats.



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Brewers brew by them. Consumers buyby them and competitions are judged bythem. Beer styles honour age-old traditionswhich have been flowing out of casks forcenturies. Some brewery buffs assert thatbeer is art, and any attempt to restrict it to a

list of preordained categories diminishes itsgreatness. They say styles are nothing morethan a crutch for an unimaginative mind.But style is a beers bloodline. Styles honourand acknowledge the past and give rise tothe present. The style of a beer is illustratedwith a kaleidoscope of colours. It presents alively demonstration of culture, chemistry

and creativity.

A man who doesnt care about the beerhe drinks may as well not care about thebread he eats. In 1977 author and journalistMichael Jackson opened his magnum opus,The World Guide to Beer, with this strongsalutation as he embarked on a journey toincrease awareness and appreciation of beerto a higher level. We are now better guidedby tasting notes and drinking checklists, all

of which will reward the discerning drinker

with a rich and enjoyable experience.

Just as important as ensuring the beer isat its optimum temperature, matching thecorrect and squeaky clean glassware tothe beer, topping a good pour with a tightand long-lasting head, is the expectancy ofthe drinker. Reading a guide is no substitutefor experiencing different beers, and justas each brewers recipes are different,so too are the histories each drinkerbrings to the table. Everyone sees thingsdifferently. We all vary in our sensitivitiesto different chemicals. A beer which mayseem sickeningly buttery on one palate maybe perceived comfortably caramel-like on

anothers. Drinking alone is fine, but thereis a fuller understanding of beer as wellas a stronger community waiting to bediscovered when pursued in pairs or in thecompany of others.

Light, dark, strong, weak, fizzy, flat, canned,bottled or draft, beer has fluidly adapted tofulfil every role it has been asked to play. Its

versatility makes it a complicated subject,

even harder to study than wine in termsof deconstructing what is in the glass. It isperhaps abstract, but certainly not esoteric.Beer tasting however, can find itself caughtin a paradox, playing a bit-part role. Like anyaspect of a consciously lived life, enjoyingbeer to the fullest requires education,knowledge and wisdom which can onlycome from acquiring experience. It is with

each drinkers understanding followingeach journey of discovery beer can stepout from the dark shadows and into thebrilliant limelight. Despite indications thatwine and beer developed around the sametime, it seems that right from the outsetwine was a much more luxurious productmostly reserved for royalty and the wealthy.Beer, however, was drunk by everyone.Perversely, even with such popularity and a

profoundly deep-rooted ancestry, the beer



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REVIEW

My Secret CafeLetter from a happy Customerby a Happy Member of the PublicI was walking through Hilly Fields Parkin Enfield with the kids and we decidedto go for some lunch. We were aiming

for the street, when I saw your sign infront of the church and decided to go inand take a look. Im so pleased we did.

We found a hidden gem of a little cafe hidinginside the church that not only served usgreat sandwiches and a toasted panini withcheese and chilli jam, but you actually madea great coffee (which was all I really wanted).

The kids had somewhere to play after we ateso I got to relax with one of your papers andhave another coffee and a sneaky slice ofcake. To my surprise, not only did you make

your own cakes but they were gluten free!I couldnt have been happier with my morning.

We ended up staying for over an hour (well,two). Three coffees and two happy childrenlater, we left for home full, relaxed and

ready to tell my friends of where I had been.

Thank you for my lunch and lovely day.Yours,

Your new customer who will be returningsoon. (I will need more coffee)

If you wish to tell us about your Secret Cafethen tell email us: [email protected]



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Karens Kitchen at St Lukes Church1A Phipps Hatch Lane

Enfield, LondonEN2 0HL

In conjunction with Karens Kitchen and The Buggy Network



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REVIEW

SnacksSnack for you to enjoy at home and on themoveNom Bar

An organic oat-based bar, Nom is like a flapjack but without the syrup. Instead it usesagave nectar which makes it just as nice andsweet. Its filling and full of good ingredients,chewy and full of texture. Its a great snackto give you a slow release of energy.

Available in Whole Foods, Planet Organicand independent retailers.www.nomfood.co.uk

Bounce Natural Energy BallThese are great. Gluten-free, high energyprotein snacks that come in lots of flavours.They are quite small, about the size of a lime,but fill you up as if you have eaten something

much bigger. They taste different to anyother snack that Ive tried but I love them.My favourite is the Coconut and Macadamiaball but the peanut one is good too.

Available at retailers nationwide.www.bouncefoods.com/uk

The Raw Chocolate CoWow. This is delicious stuff. I tried the Mint

Raw Chocolate bar, and the Raw Chocolate-covered Raisins and Goji Berries.The bar is nicely minty and complementsthe dark raw chocolate perfectly. Its gotno sugar added but is instead sweetenedwith Xylitol, a chemical sweetener used indiabetic confectionery. It is vegan too. But ittastes good to my palate and eases the guiltypleasure of enjoying chocolate.www.therawchocolatecompany.com



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Pana ChocolateMade in Australia from organic and rawingredients, this is just delicious. I had theplain chocolate. which highest in cacao, butbecause its a raw chocolate it has a moreintense flavour. Having said that, its as easyto eat as any other dark chocolate bar but,

because of the good ingredients, with less ofthe guilt.

I will most definitely be buying this againand I look forward to trying another flavour.

Available through independent retailers.www.panachocolate.comwww



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So how do you get back to your exerciseroutine?

The day before you go back to work, book

your workouts into your diary. The first fewweeks are especially important. You mightnot know what workload is waiting for you,but if you dont plan your workouts in thesame way you plan your meetings, you willnever get to them.

You might have to rejuggle the workouts alittle after the first couple of days, but dontcancel them. Just time them differently evenif it means getting up earlier or doing it atdifferent times. Otherwise, it will just dragon and on and chances are that two weekslater, you still wont have gone back to yournormal routine.

Now on to your healthy eating routine.You probably overindulged a little over theholidays - isnt that what holidays are for?

However, its very easy to come home andkeep overindulging. You got used to thatextra dessert, meals out and not having tocook, and that extra glass of wine was reallynice.

Getting back on track is hard. Here are mytop tips:

The few days before going away are alwayshectic, trying to finishing everything off,packing, making last minute purchases. Butpre-cooking and freezing a few meals for

your return is well worth it. At least you willknow that your first meal coming back willbe a healthy one.

If you can, book a supermarket delivery forthe day or day after your return. Make sure

it contains a lot of fruit and vegetables, and

anything fresh you normally have in yourfridge. Schedule some meal planning time in

your diary for the day after you come back.The more you plan, the easier it will be to

get back into healthy eating habits. If you doleave things to luck/chance, you will end upeating take-aways or processed food.

Once you have planned your meals, schedulesome cooking time. Remember, most of thefood you had when away was freshly cooked,so keep up the good work. Just make sure

you cut down on those holiday portion sizes.

Cut out the desserts for at least 10 days to getrid of after-dinner sugar cravings. Replacethem with lots of fresh fruit and vegetables,or some healthy snacks from my Snacks& Treats cookbook, which are wheat free,sugar free and mainly diary free.

Take a good multi vitamin to rebalance yourvitamins and minerals. That will help with

cravings caused by overeating. Drink lotsand lots of water or herbal tea. Dont forget toplan your next supermarket trip or delivery!

Planning on the exercise front as well as onthe nutrition front is the key to success.Dont delay and you will be nicely on trackto get rid of the holiday overindulgence, butalso get back on track to achieve the healthand fitness goals you had planned for 2014.

Cookbook can be purchased on:www.barnetpersonaltrainer.co.uk/cook-books.html



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HEALTH AND NUTRITION

Te HerbalistThe Nettleby Jo Farren

Ive just spent my first summer in my veryfirst house with a garden. Previously I hadlived in flats, so I was really excited to getthe chance to try and grow my own food andherbs at last.

I classify myself as a brown bottle herbalist,meaning that I buy my herbs from producersto make teas and tinctures rather thangrow my own. To be honest, Im not greatat growing plants so I doubt I would get the

yield needed for business purposes. But, formy own personal challenge and use, I wasreally keen to have a go.

I started with some easy plants - tomato,blueberry, strawberry, lavender, rosemaryand thyme. I actually managed to grow somestrawberries and was thrilled to be able tosuccessfully grow something I could eat. Andwhilst picking the strawberries, I discoveredthat Id also managed to cultivate a smallpatch of nettles. Nettle, or Urtica dioica, is aplant which is well used amongst herbalists.

So, although this weed had emerged, I wasreally thrilled!

Herbalists use the leaves and the root ofthe plant for different things, which isquite common. (Dandelion for example isanother wild plant where we use root andleaf for different ailments.) But here Id liketo focus on using nettle leaves. As I look out

of the window I feel that is fairly safe to saythat summer is officially over. But it will be

back next year and so will various seasonalailments. Nettle leaves contain high levelsof flavonoides such as quercetin and formicacid, and carotenoids like beta-caroteneand zeaxanthin. Herbalists use nettle leaf

very commonly to help reduce inflammationand to provide relief to hayfever and similarallergies. It is not a very well-known fact,but nettle provides an antidote for its sting.

As a child, I remember being told by mygrandmother that dock leaves will providerelief when rubbed onto the stung area andthat they always grow in close proximity tonettle. This is true, but crushing the nettle

leaves and rubbing them against the area willalso help to make it feel more comfortable,providing you can deal with the initial painof the sting!

It has been said that during World War I,troops in the trenches used nettle on theirswollen, rheumatic joints to provide painrelief from the inflammation which camewith trench foot. And this is not the only

anecdotal use of herbal medicine in WWI. Itis said that garlic and thyme were also usedas anti-inflammatories too, as the number ofcasualties was enormous and the provisionfor medical care was minimal. Thus herbs,which had previously been considered apoor mans medicine for many years, hadbecome incredibly useful once again dueto their availability and low cost. Nettle is a

great example of a low-cost, highly availableherb which is massively underused today.



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In addition to its anti-inflammatory properties, it can also be used nutritionally as itcontains a high amount of Vitamin C and Beta-Carotene. I often recommend nettle teato folk, including breastfeeding mums, because of its nutritional content, and nettlesoup is a delicious way to get the health benefits of this fabulous plant.

Now, dont be put off by the fact that it is stinging nettle. Don your gardening gloves andgo foraging. If you are collecting wild nettle, do ensure that it is in fact nettle and notanother plant, there are many which look similar. Being stung is always a good indicatorof finding the right plant! You should also avoid foraging from private land, near hightraffic/highly polluted areas or too close to the ground, as you may have animal urineon the leaves.

Once you have your nettles, try making a soup!

Ingredients

1 onion 3 large potatoes 2 pints chicken or veg stock Oil or butter for cooking Seasoning A few handfuls of nettle tops (picked prior to owering)

Method

Dice the onions and cook in oil or butter until soft Dice potatoes and add, along with stock Simmer until the potatoes are just o being fully cooked Add a handful of nettle tops (more or less depending on taste) Continue to cook for ve minutes Blend with a stick blender and serve

This recipe can be adapted according to your taste. Peas are a great addition for

example. Enjoy, and please drop me a line with your stories and adaptations.

For more information, please visit: www.jmherbalist.co.uk



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Paleo Pancakes

Ingredients2 Eggs1 Banana

Method:Mix



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FOODBreakfast

Orange and Macadamia

Granola from Graze



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FOOD

Lunch

Peanut butter and bacon on a sesame seed bagel


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www.cibare.co.uk Cibare Food Magazine 25Chorizo and onions sauted with balsamic vinegar,brie and spinach on which bread.


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FOOD

What to do with: Pasta and Prawnsby Dorothy Martinez

When I have an excess amount of prawns,which I occasionally do when I buy in bulkfrom Hoo Hing supermarket and theywwewont all fit in the freezer, there are afew ways in which I use them up. One of

my favourites is a fantastic and slightly edgypasta sauce that I first enjoyed at La Porchettain Stroud Green Road, London N4, knownas Penne Vodka. Essentially its a creamytomato sauce with prawns that is slightlyde-sweetened by using a dash of vodka. Theamount of alcohol in this dish is not enoughto affect the kids, so yes, I definitely do feedit to them, but you have to make your owncall on that. If youre cutting down on carbs,

using extra prawns to slightly less pasta isa more expensive but delicious ratio to playwith. Use large prawns in the main, but youcan add small cooked ones as well if youwant more of them and you plan to eat itall at once. Another good addition is a packof ready cooked shell on pint-o-prawns, asthey make the finished dish look just that bitmore special. If you use them youll need

to provide finger bowls as they have to beshelled at the table which is something Iquite enjoy doing.

Which pastaThe shape of the pasta can make a hugedifference to the way the final dish worksout. I would always use penne with this one,but you might feel differently. GenerallyI use supermarket own brands, but if its

on special offer, I might go for the slightly

smaller quills that De Cecco (the yellow andblue packet) make and if Im feeling flush(and close my local deli, Marino & Robertoon Green Lanes, London N21), I might stretchto a box of Barilla. But you may prefer a

different shape, and fancy using farfalle,fusili or even a long pasta. Its up to you.The great thing about this dish is that thereare no particular rules, just what works bestfor you.

Timing is quite important with this saucebecause you have two items - prawns andpasta that will taste overwhelmingly betterif they are not overcooked. I start by making

the tomato sauce, then I cook the prawns (andreheat cooked prawns if Im using them) andthen mix the sauce and the prawns togetherwith a good splash of cream and a dash of

vodka, to be served immediately.

Im normally a bit fussy about using Parmesanon fish, but its a rule I happily flout with thisdish - unless Ive run in to the food gatherer

and have to hand some Botarga di Muggine(the dried roe of the grey mullet), which isideal and would probably meet with greaterapproval among Italians themselves. Andplease, for the love of Good Food, make surethe pasta is properly al dente and give it asplash of cold water when you take it off theheat, to stop it cooking.


Dinner


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Recipe for Penne Vodka

Serves 4 (2 adults and 2 children in our house) withsome left over for lunch the next day

400g Penne pasta

For the tomato sauce1 small onion (finely chopped)2 cloves of garlic (finely chopped or otherwisecrushed)Couple of tablespoons of olive oil1 can of tomatoes, cored and hand squished400g large prawns (mainly raw prawns but you canadd a few cooked shell on pint-o-prawns if you like)

About 100ml single cream25ml VodkaFlat leaf parsley, chopped, to garnish

MethodSoften the onion and garlic in the oil in a largefrying pan until translucent this should take 7 or8 minutes

Add the tomatoes and salt to taste, stir well to

combine and simmer for 10-15 minutes, stirringoccasionally until the sauce is thick and a lot of theliquid has evaporated;

After about 5 minutes, put the pasta on to cook.In the last few minutes, cook the raw prawns in afrying pan with a little olive oil until almost, but notquite, cooked they will finish off in the sauce and

you dont want to overcook them.

If using them, add the cooked prawns to the fryingpan and stir them about a bit. Then add the sauce tothe prawns in the frying pan and mix well. Once itssimmering, add the cream and stir it in. Bring to agentle simmer, and then stir in the vodka.

Drain the pasta, giving it a quick sprinkle with thecold tap and then return to the pan in which it wascooked. Stir in the sauce, sprinkle with the chopped

parsley and serve immediately from the pan.



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FOOD

What to do with: Pasta and Prawnsby Daniela Gavriel

Dinner


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Teapigs MatchaSuper power green tea drinkwith Elderflower


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REVIEW

Alexandra Palace famers market

Hidden away in Muswell Hill towards the bottom of Alexandra Palace, is one of Londonsmost famous and mostpopular of Farmers Markets.

The first stall I passed sold nothing but different kinds of tomatoes, I got very excited andbought a mixed bag immediately. Other stalls sold locally produced raw honey, garlic,truffles and mushrooms, and of course, lots of cheese.

There were also products that were new to me. My favourite being Mr Prempys who makes

raw and organic cakes free of gluten, dairy, refined sugar, wheat and soya, and they tasteamazing. I spent a morning perusing vegan food, cured sausages, fruit and vegetables andeven a dairy supplying milk and butter. It was wonderful. I went home with my raw cakesand bag of tomatoes as well as raw local honey from the Local Honey Man. I bought veganand Paleo cave man bites from Nyborgs, cookies, cheeses for our cheese pages, as well aslots of vegetables.It was a great market with some good food. I will be going back soon and highly recommendthat you go too.



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Raw ConfidenceRaw Confidence The One Day Recipe Planby Alison Matthews

Have you thought about trying raw food but dont know where to start? You may think itscomplicated, or will take ages to prepare. There are many complex books and recipes outthere and there are lots of pieces of equipment you could buy if you wish to such as adehydrator or expwensive blender.

The good news is that you can introduce raw food into your daily diet very easily with littleor no equipment at all and without buying lots of unusual foods. I recommend having ablender as it does make it easier to combine ingredients quickly and thoroughly.

If you want to give raw food a try, heres a one day meal plan which will show you that thereis more to raw food than just salad and fruit.

BREAKFAST Buckwheat & Chia Seed Porridge - 1 large handful of buckwheat groats (raw buckwheat) soaked over

night in 112 times their volume of water - Half dessert spoonful chia seeds soaked overnight in 112 times their

own volume of water - 1 handful raisins soaked overnight in a little water

- Small cup of nut milk, juice or filtered water- 1 pinch of ground cinnamon- 1 banana

Other fruit, nuts or seeds if you wish

Rinse the soaked buckwheat and blend with chia seeds and the water from raisins. The chiaseeds will be gloopy when they have been soaked discard any which are still dry. Addhalf the banana then add the nut milk, juice or filtered water a little at a time and continueblending. Serve with soaked raisins, the remaining banana and add other fruit, nuts orseeds to taste.



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LUNCH Sunflower Pt - 2 handfuls sunflower seeds

- 4 sundried tomatoes- Salt if required- 1 spring onion- Water as required

Blend all the ingredients together to form a pt. Go steadily with the water or the mixturecan become too runny. Serve with salad. If you wish you could also serve the pt withoatcakes or rice cakes (which are not raw!). Will keep in the fridge for about 3 days

DINNERGuacamole Stuffed Mushroom(s)

For the mushroom: - 1 Portobello mushroom or 3 to 4 small mushrooms per person *

- 3 tablespoons olive oil

- Juice of 14 to 12 lime (to taste)- 1 teaspoon tamari or nama shoyu

Mix olive oil, lime and tamai / nama shoyu in a bowl. Prick the bottom of the mushroomswith a fork and marinate for 12 to 1 hour.

For the guacamole: - 1 large avocado

- 3 sundried tomatoes

- 1 clove garlic- Pinch Himalayan salt- 1/8 teaspoon chilli powder or paprika- Juice 12 lime

Blend the avocado, sundried tomatoes, garlic, salt, chilli powder / paprika and lime together.Stu the mushrooms with the avocado mixture. Serve 1 large mushroom (or 3 to 4 smallones) with a little salad. If you dont like mushrooms, you could use the guacamole to stuffred or yellow peppers, but without the marinade.

Chocolate Delight - 1 avocado - 2 tablespoons cacao powder

- 1 to 2 tablespoons agave (to taste)- 12 teaspoon vanilla essence Water if required

Blend all the ingredients together, adding water slowly to avoid the pudding becoming toorunny. Refrigerate and serve slightly chilled.

W: www.rawconfidence.com E: [email protected] T: 07976 246151



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Nutrition 101: Flirting with fatFat is not the enemy. Te right kinds of fats are essential to our health

by Thomas Bisson

What is fat?The primary functions of body fat are toprovide energy, to insulate and to act asprotection for the vital organs of the humanbody. What we have trouble understandingis that the fat in food is not the same kind offat that is stored in the body. Additionally,

different people have different body types,so the way fat is used and absorbed is uniqueto each person.

When we consume food, the elements ofthreat food are broken down and separatedinto what needs to be absorbed, stored ordisposed of. The misconception of eating fatis that it is directly distributed to our stomach

or thighs as a fat deposit. The reality is thatfats, along with the other nutrients in ourfood, are stored as a fuel source for the future.The extra fat layer over a persons stomachor thighs is not the direct result of eatingfat - it is the result of over consumption ofcarbohydrates, proteins and fats, as well assodium, processed sugars and any numberof other nutrients. When you exercise, thosestored nutrients act as a fuel for the body.

An increased level of physical activity willhelp eliminate the excess stored nutrientsover time. That extra layer on your stomachis a fuel source waiting to be used, and if youdont use it, it will just accumulate.

So where can we find the best source ofhealthy fats? First, step away from theconfectionary and head to the produce

section. There you will find foods that are

naturally abundant in healthy fats. Nuts,avocados and chickpeas are all healthy fatalternatives. Consider replacing your butteror margarine spread with a natural oil suchas coconut oil. 100% peanut butter is a greatsource of natural fats and carbohydrates.Be sure to take a look at the label to ensure

youre getting an additive-free variety so itremains a source of natural nutrients andhealthy fats and carbs.

Your body needs fat to keep it healthy andfunctioning properly. Even your brain ismade up of fat, controlling your nervoussystem through your entire body. It is thefats in your body that help to carry the

signals from the brain to the various bodyparts efficiently and effectively.

If youre struggling to read the nutritionallabel, consider taking your eyes off thegeneral fat and carbohydrates and focusingmore on the content levels of sodium, sugarand trans fats. Its proven that reading thenutritional label is an important part ofliving a healthy life - just make sure you are

reading it the right way.

Fat is the misunderstood nutrient of ourtime. Make fat your friend and embrace it asan element of your healthiest and happiestself.

Thomas Bisson www.supergene.co.uk



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Strictly speaking, youd probably have these in a restaurant rather than taking them away,but heres how to fake them anyway.

Youll need:Burger bunsExtra lean mince (I get mine locally from Joanne Gubb and its marvellous)Salt and pepperRed onion

Gem lettuce of some sortLarge tomatoSliced cheese (you choose which)

Jar of sliced picklesJar of pickled jalapeosAmerican mustardTomato ketchup

A burger is one of the simplest things to make, ever. Whenever I make burgers, everyone

and his dog starts discussing the various things they use in their burgers, including theobligatory egg to bind it. I try not to roll my eyes at this, but instead wait for them to trymy burgers, which consist of nothing but extra lean minced beef, a bit of salt and a good fewgrinds of pepper. And thats it. You dont need to bind them with anything; just shape theminto burger shapes (make them quite flat as theyll contract when they cook) and they willhold themselves together if you dont bother them too much while they are cooking. Theytaste awesome.

Of course, if you want to add onions, garlic, pickles, herbs, spices and lord knows what else,then do. But the wonder of burgers is, in my opinion, the combination of simple ingredients

and simple accoutrements, stacked just as you likes them.

FOOD

Gourmet burgersby Dorothy Martinez

Fakeaway


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CheeseOf course, you dont have to have cheese, but I personally like a cheeseburger. If you shoparound in places like M&S, you can sometimes find a wide range of ready sliced cheese,which is great for burgers. I have a preference for Emmenthal, but many people like the

classic slice of processed orange cheese, the sort that comes in individually wrapped slicesin packs of 10. There is nothing wrong with this at all. Others prefer a slice of blue cheese,some like to go Italian with mozzarella, or Tex Mex with chilli cheese or Monterey Jack andsome jalapeos.

AccoutrementsThe basics are gem lettuce, tomato, sliced sandwich pickles, sliced onions and cheese,with American mustard and tomato ketchup on offer. And a jar of jalapeos is perfect forthose who like a bit of a kick. Its perfectly acceptable to serve these salads with a choiceof Emmenthal and orange burger cheese. However, if youre going to use mozzarella,try adding some slices of avocado; guacamole, sour cream and jalapeos with Monterey

Jack; and maybe some caramelised onion marmalade or griddled courgette, pepper andmushroom if youre using a goats cheese. It depends how far you want to go. If yourecooking for a crowd, allow people to get stuck in and stack their own.

SidesTheres always a huge array of sides available in fancy-pants burger joints, and most ofthem require a sizeable deep fat fryer to do properly, which I dont have and I imagine mostpeople wont want to be bothered with. For special occasions, I might make onion rings, but

generally I just by some really nice ones and some decent oven chips and keep an eye onthem so they dont burn. When making burgers at home, more elaborate sides, such as Macand Cheese, usually get over looked entirely. Burgers with mac and cheese is not really partof UK culture, but if youre giving it a go, try a good spoonful of Cajun spice and a mixtureof cheeses, including one blue cheese.

BreadYou choose. I am never that successful with making my own bread so usually I get somesesame seed buns from the supermarket, lightly toast them and then swish them around inthe pan the burgers have been cooked in to soak up the flavours a bit. However, there arelots of bakeries in the area, so if you want something a bit more special then pop in to yourlocal and discuss your needs with them.


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FOOD

by Dorothy MartinezSteak artareSteak, white onion, red onion, babygerkins, fried mushrooms, makreland an egg yolk.

Serve with fresh bread and real butter.


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SHOPPING LOCAL

Buying your food locallyby The Editor

My perception of food has changed drasticallyov er the last few years with it be for healthreasons or just personal preference.

Ive become very intolerant to certain foods

and so getting used to that in itself was veryhard, especially after thinking that I could eatanything I wanted! When you have children

you suddenly find everyone telling you tobuy organic seriously, have you any ideahow expensive it is to do that. I have to sayI did try but it was so expensive that I justcouldnt keep doing it, I ended up peelingand washing regular produce a little better,

as it was cheaper, and found this to be justas good - although I have stuck with organicmilk as we prefer it as a family.

Throughout this year Ive been learning somuch more about how food is produced andhow different processes affect the tastesand it is really quite shocking at what somebusinesses / brands do. We are surroundedby large corporations making a lot of money

out of us regular folk, but what about quality?What about the little guy?

It turns out that the little guy lives closer tous and produces a much better product andalthough their prices are similar to organicproduce, if you stick to the seasonable food

youll find that it can be great value. A biggerbenefit is that you are also putting money

back into your local community and helping

your neighbour and, after all, who doesntwant that?

After searching my local area on twitter Ifrom your local shops in Enfield and they

will deliver to your door. They only usesmall businesses in the area and the localfarm / orchard at Forty Hall for their fruitand vegetables (they do only deliver within asmall radius at the moment).

I also found Farm Drop, a company thatworks in a completely different way where

you can pick up from a local drop-off point

with produce essentially coming directlyfrom your farmers and producers. If youcant get to a local collection point, you canstill buy online.

Both of these business are helping theircommunity, just in slightly differentways. You can see more about Farm Dropand The Food Gatherer below.


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Farm Drop

Farm Drop has been set up to help the localfarmer make more money out of their produceby selling it back to their local community.They can also help local individuals, who

would like to become a shop owner / keeper,create their own small business by supplyingthem with the produce. You can buy onlineor meet your keeper every week at a pre-arranged pick-up point where the famersalso drop-off too. Everything is within ashort distance of itself creating a communityof producers, keepers and buyers, in a smallradius. Why travel to the ends of the earthfor your food when it is being grown up the

road or around the corner? Admittedly youcant find everything you need but with abutcher, a baker, some fruit and veg, juices,cheese and jams and chutneys you are notfar off. Ive even bought freshly made pastaas well as sauce from our local supplier. Thequality was just wonderful and I didnt pay

very much either. It makes you ask yourselfwhy am I spending money in a large storeswhere food has been sat in freezers forextended periods of time, when I can go andbuy fresh and local without spending moremoney. If anything I only spent pennies moreon organic and local produce but what I gotin return I would have spent more far morein that large store. The only thing Ive notseen is a sale or a multi-buy deal, but I guessif a farmer had an abundance of something,that would be offered to customers when

they placed their orders.

I really like Farm Drop, even the lovely keeperthat Ive been meeting in Muswell Hill at theClissold Arms and who also works for thebakery at the Farm Drop. Tara organisesall of the bakers market stalls so she reallyknows her stuff when it comes to setting upthese types of events. It is lovely to stand andchat to her and, of course, all of the other

people that come to buy their produce everyweek. It was nice to see the children comingand picking up the food with their parents,asking to see the carrots and sausages thatthey had bought online. Such a healthy andfun way to take the kids shopping and solovely to see their enthusiasm for food. (One Icertainly hope will rub off onto my children).

All in all a wonderful experience. The FarmDrop are working hard to build up theirbusiness whilst creating more business forfarmers and communities in turn. Theyhelp each of the keepers get set up andrunning as well as continuously workingon their website so that it is up to date and

full of great images of food to entice you tobuy more. The company seems really lovely,welcoming and happy to chat. They spoke tome about their crowdfunding project whichis going really well, and although it has hadsome large investors, it goes to promotetheir wanting to be a part of a communityprojects. It is all working though, thewebsites are being upgraded and they areexpanding so that everyone has enough helpto run their programs properly. It seemslike a great project to be a part of and a lovelylittle business to have on the side if you havespace or if you are a producer. It wontmake you rich but it will make you a greatperson to know and work within your localcommunity, and if you have a bakery or youmake food yourself, what a wonderful way topromote yourself. I would love to set one up

myself, but where?


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Food Gatherer

When Emma Lundie moved to Winchmorehill, it was a shock that her favourite localshops were so far away from each other. Shewas used to her deli, bakers and butchers

being tucked away on the same road, withineasy access. Now that she has relocated toa different area, the best shops seem to bescattered all over the place. How hard doesit have to be to get great locally producedfood? Why do we have to travel so far to getamazing food when its more convenient togo to Sainsburys or Tescos, and why oh whycant I choose what I want online and getthem to deliver directly to me?

Emma Lundie already had her own foodbusiness and a lot of knowledge in the foodindustry, so when she had the idea of creatinga group of businesses who would join forcesfor delivery it was a great extension of whatshe already knew. The obvious benefits tothis were that she could choose businessesthat reached the high standards that shewould want and that many locals wouldexpect also. Thanks to these high standardsshe has combined, some would say, thebest food producers in Enfield creating theperfect online delicatessen.

This is how the Food Gatherer was born. Itsworth mentioning that in Enfield they havean Enfield Innovation Award which EmmaLundie won a few years ago with the idea of

the Food Gatherer. This gave her that extrahelp financially that she needed to get thebusiness up and running. Its taken heralmost two years but after having a familyand working on her other food business, shedecided to take it slowly and steadily and toensure that it was done in the right way.

She really has chosen some amazingbusinesses to be a part of the project. WithEbbys Kitchen, Forty Hall Farm, Holtwhites

Bakery, Peatchey Burtchers, The Larder,Village Wholefood and Palmavera, her ownbusiness, they are a great group of placesto shop in person as well as online. Withthem all, in one way or another, being localproducers they all massive advocates ofshopping local and eating as locally producedor grown food as you can. You dont need tobuy from your local supermarket either when

you can buy from this group of stores. Yesyou will need your toilet roll etc but your foodcan come from your hometown and made by

your neighbour. Not all of the food is locallyproduced, Palmavera may be imported foodfrom Sardinia but she is selling in a verylocally produced way too, so its not being

transported more than it has to be.

The thought of buying your food that hasbeen produced on your doorstep is righthere. The Food Gatherer has gone one stepfurther than some businesses, where she isarranging delivery too, so the buyer doesnthave to travel, which can be quite handyfor evening times when you are at homeor back from work. Emma also does all of

the deliveries herself too, so as to test outhow they are going and can speak directlyto customers herself and get importantfeedback plus she absolutely loves it. Forsome people, Forty Hall is a fair distanceaway and can be difficult to get to fromthe other side of the borough but the FoodGatherer makes it easier to get their veggieboxes as well as their products from Village

Wholefood store which is a great health foodshop too. Ebbys Kitchen only usually sellat market stalls so its nice that you can buyfreshly made food by them too online. Itsa wonderful array of foods that you can getonline and delivered to your door. Now you

just need to live in Enfield, and to be honestit is worth moving just to get your deliveriesfrom such a wide array of wonderful localproducers.

Photographycreditsto:IanPierceandKatrinaCampbellPhotographyfortheFoodGatherer


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REVIEW

Mediterranean Food

by The EditorRestaurant Reviews

ThalassaNamed the sea, Thalassas sea food is certainly exceptional. My extended family soaked upthe traditional Greek atmosphere with a table laden with prawns and scallops wrapped inParma ham during our starter.

We managed to savour several of the main dishes on the menu between us and all weregratefully received. Fish, Prawns, Surf and Turf and a huge and expertly cooked Steak (asattested by two dear friends and steak connoisseurs). The variety of dishes is impressiveand both meat and fish mezes offer a satisfying smorgasbord. We were all enraptured withour own food at the same time as eyeing up everybody elses. After Thalassas performancein starters and main dishes we were only too keen to sample what the desert menu had tooffer and we could not have been more pleased. I devoured a traditional rose petal sorbet,

just a fraction of a second too slowly to avoid the wandering spoon of one of my companionswho couldnt resist ordering another as their second desert! I was tempted to make it twomyself (but: hips!). The restaurant offers great value and is perfect for family events and

intimate soirees that is regularly full of music and dancing.

Thalassa 110-112 Chase Side, London, N14 5PH- closest Tube: Southgate


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Kervan SofrasiA pub conversion with understated glamour and authentic contemporary Anglo-Turkishfood. Kervan Sofrasi can cater for large gatherings over two floors and the lively atmosphereis renowned to kick off weekends thoroughly for both the locals and junkets from furtherafield who keep the team consistently busy in this efficient and warm establishment. AnotherSouthgate restaurant with a celebrated steak, they also serve platters overwhelmed withpieces of lamb and chicken, ribs and lamb,chicken and shashlik kebabs- accompanied bycomforting mounds of rice, couscous, salad and humous.Kervan Sofrasi, 107 Chase Side, London, N14 5QD- closest Tube: Southgate

SkewdPremium Turkish cuisine for the discerning palate in a dark, sleek and modern restaurant

that caters to a variety of guests. We commenced festivities with ballooned pitta bread, Icant think of another appetizer thats more fun (though alcoholic Danish breakfast couldbe a contender). My modest starter consisted of shredded coconut coated prawns friedand served with chili lime and coriander aoli. I cannot deny that the main I followed thatwith: Chicken Shish and rice- was the best Chicken Shish and rice I have ever eaten inmy extensive experience with Chicken Shish and rice! I couldnt stop smiling- or eating...My friends and I shared that magic moment when the table suddenly becomes aware thatwed fallen into ecstatic silence over our food. And then, their creme brle is just perfect.

Absolutely worth a visit.Skewd, 12 Cockfosters Parade, Cockfosters, London- nearest tube: Cockfosters


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FEATURE

Future food: Inhabited London Bridge

by Elizabeth Katherine Hobson

A growing population and dwindling supplies mean weface some tough questions for the future.

Over the last decade, world grain reserveshave fallen by one third. World food priceshave more than doubled according to LesterR. Brown of the Earth Policy Institute in hisbook, Full Planet, Empty Plates.

The current global population is 7.2 billion,by 2050 this is projected to rise to 9.6 billion.

Also increasing the demand for food cropsis the rise in biofuels (the owners of theworlds one billion motor vehicles are pittedagainst the worlds poorest people for grain,says Brown) and growing appetites for meat(because the conversion of grain into meat

involves significant energy loss).

Nearly a third of the worlds cropland isbeing lost to wind and water. Overgrazingand over cultivation strip protective layersof vegetation, leaving soil vulnerable toerosion. The United Nations estimates that18 million acres of forest are lost every yearand agriculture is the leading cause. Only 31per cent of the Earth is now forested and the

pressure to clear more and more land is great(especially considering the power dynamicsbetween rich countries with insatiableappetites for resources and poor countrieswith the lions share of undeveloped land).Not only are poor countries clearing landto grow crops they can sell, but importingcountries have acquired land in othercountries to cultivate themselves. Thereis at present at lack of comprehensive

information on these land grabs but a 2009World Bank report found that much land wasbeing set aside for biofuels, industrial andcash crops with only 37 per cent purchasedon which to grow food.

Along with our forests, we are losingbiodiversity and altering hydrological cyclesbut forests are also natural carbon stores,so clearing them releases emissions thatintensify global warming.

The average amount of food one personconsumes in a day takes 2,000 litres of water.

According to Brown, 70 per cent of worldwater use is for irrigation. Most growthin irrigated areas was traditionally fed bysurface sources such as dams and riversbut by the 1970s such opportunities werepretty much exhausted so the emphasisshifted to underground sources. Significantfossil aquifers that will never refill arebeing depleted at an alarming rate and themajority that are replenished with rainfall

are being pumped at a rate greater than theycan recover.

Despite the massive proportion of our wateruse that goes to irrigation, irrigated land onlyaccounts for 40 per cent of food production,the rest is rain fed. Unfortunately, climatechange is responsible for creating instabilitythat is regularly destroying entire crops inentire regions.


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With a half life of 5730 years, the carbon wevebeen busily spewing into our atmospheresince the Industrial Revolution is goingnowhere. Now at the highest concentrationfor at least 800,000 years (British AtlanticSurvey) we have no reference for what toexpect - but continued reliance on consistentand predictable weather for farming isappearing increasingly unwise.

The way forwardBut there are solutions. Some are verysimple like incentivising farmers to adoptintegrated approaches to their work:growing shade-loving varieties of cocoa inGhanian forests, for example, or eating less

meat (this is not happening globally but is inthe U.S. which is a fairly reliable indicatorof future global trends). Some are a littlemore high-tech than this. Vertical farmingis one. Vertical farming can be incorporatedinto residential architecture or commercial/industrial, taking the form of skins aroundbuildings or making use of rooftops as wellas occupying dedicated futuristic toweringgardens of Eden (Dickson Despommier).Some use soil, many use hydroponic systemswith nutrient-enriched water, most takeadvantage of conveyor belts that carry theplants around the area so each one gets thesame amount of sunlight. Pesticides areunnecessary inside and many vertical farmsfollow sustainable and environmentallyfriendly practices throughout their work inkeeping with the ethics of their operation.

In Linkoping, Sweden, Plantagon is buildingthe International Centre of Excellencefor Urban Agriculture, a 2001: A SpaceOdyssey-esque monolith which will be aworking vertical farm for scientists to testnew technologies. In Vancouver, Alterrussupplies a number of local restaurants witha farm on the roof of a car park. Producing68 tonnes of leafy green vegetables and

herbs a year, it requires only 10% of thewater required in traditional farming andproduces considerably higher yields. LaurieChetwood designed the winning entry toThe Worshipful Company of Chartered

Architects and The Royal Institute of BritishArchitects London Bridge competition withan inhabited London Bridge. The architectswebsite explains that it includes solar-powered spires, housing a self-sufficienthydroponic organic farm and commercialcentre, taking advantage of renewableenergy generation, harvesting and efficientre-use of water, solar heating and natural

ventilation. The commercial centre consistsof a public and a wholesale fresh food

market, cafes, restaurants and residentialaccommodation.

Vertical farms can help feed people. Thisis so important. Even in the UK we havefamilies depending on food banks andprices wont stop rising. They can help toease up demand for our precious land. And,they can cut carbon emissions exponentially.This is what we need to pursue. ElizabethHobson writes the Radical Mother blog andhas particular interest in future farmingmethods. elizabethhobson.wordpress.com

PIC

TURECREDITS:ChetwoodsArchitects


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How did my garden grow?September is the time when gardenershabitually mull over the growing seasonand make a mental note or proper recordif they are the organised type of whichplants have fared well and which have beendisappointing. We also tell ourselves, andanyone else who is prepared to listen, that

its been a good or bad year based on nothingmore scientific than what happened to us.

Gluts and pestsIf I was to sum up this growing year in termsof the hits and misses then the key wordswould have to be gluts and pests. The mildand wet spring here in north London meantevery plant started into growth a good fewweeks early, much to the delight of the slugs

and snails, who were awake early too andravenous. Slugs and snails are always mynumber one pest but Ive never known a yearas bad as this one. I tried a combination of allthe usual organic methods letting naturetake its course, barriers, traps, picking offand sacrificial planting but I could not geton top of the problem. Having lost all mybroad beans and French beans I resorted

to using ferric phosphate pellets (approvedfor organic gardening) and within days thenumbers became manageable again.

Growing from seedI grow annual crops from seed, starting themoff on the kitchen window sill and movingthem into the mini greenhouse once theyhave been picked out into individual potsand are putting on strong growth. As light

levels were low, I delayed seed sowing by a

few weeks. I find plants will always catch upand unless you have the benefit of a well-lit,heated greenhouse it is better to wait untilconditions are right rather than adherestrictly to the sowing instructions and riskhaving weak, leggy seedlings. I sowed basil,broad beans, cape gooseberries, chillies,courgettes, cucumbers, French beans,tomatoes and tree spinach. Everythinggerminated well with the exception of thecourgettes, which I can only assume were aduff batch because Ive never had problemswith them before.

Other cropsLast October I planted two rows of shallotsfrom sets and two rows of garlic in the samebed as the two globe artichokes Id grown

from seed earlier in the year. I think this mayhave been a mistake because despite lots ofrain, both the shallots and the onions wererather small when I harvested them in Julyand I suspect the artichokes, which thrived,deprived them of water. So this year Ill givethem a bed of their own and water regularlyand see if that makes a difference.

HerbsThe permanent herb bed has been a delight.The fennel is about six feet tall and a magnetfor all manner of insects. I rarely use theleaves but love the seeds. The standardbay tree, chives, hyssop, lavender, mint,rosemary and sage are also thriving, but thethyme was a disappointment so Ive replacedit with oregano.


GARDEING

Grow your own gardenby Carole Stanley

PICTURECREDITS:CaroleS

tanley


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Ive never been successful with thyme and Imust have tried over a dozen types over the

years. I cant grow it in containers and nowIve discovered I cant grow it in a raised bedeither. I wonder why?

Fruit bedIn the fruit bed I have a thornless blackberry,Raspberry Autumn Bliss, and a dozenstrawberry plants. What a difference it hasmade growing these fruits in a raised bed

compared to containers. The raspberriesand blackberries have been plentiful, plumpand sweet and have clearly benefitted frombeing able to get their roots down deep. Thestrawberries also seemed happier but werenot prolific, and the slugs and snails ate quitea few. I raised the plants from runners a few

years ago but they are past their best and Ishall be replacing them with new plants.

ConclusionAll things considered it has been a goodgrowing year for me. Fabulous fat raspberries,

more cucumbers than I could give away andkilograms of ripe tomatoes were the highlight,and as I write Im hoping for a mild and sunnySeptember to ripen the cape gooseberries.It was disappointing not to have any beans,but next year Ill get on top of the slugs andsnails before I plant them out. Over winterIll be growing shallots and garlic again andthis time Ill water more often. And as thedays get shorter and cooler Ill be poring over

my records and planning what to grow andwhat to leave to others next year. Yes, Imone of those gardeners who keeps all sortsof records. And when I glance of my list ofwhat not to grow and why its nearly alwaysbecause they get decimated by slugs andsnails will I take any notice? I doubt it!

Carole Stanley write the Little London Garden

blog: www.littlelondongarden.blogspot.co.uk



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A FRENCH TALE

A Persistent Predator

by Gillian BalcombeLife across in France, cest simple, non?

I have a good friend in France who, for thesake of anonymity, we shall call Pierre.Pierre and his wife live in a lovely housebuilt on restanques or terraces on a wood-ed hillside and he is justifiably proud of theirhome and the surrounding land, which overthe years he has transformed into a verdant,tranquil haven, where they raise chickensand all manner of fruit trees, enjoying all theproduce with equal enthusiasm.

For many years however Pierre has beenplagued by the attentions of a single wildboar - un sanglier. This wily old beast hasshown no respect for Pierre's continued hardwork on his land and he has made a mockery

of the fences Pierre has erected against themarauding creature's frequent invasions. Hehas regularly caused both mayhem and con-siderable damage to my friends' property, aswell as to Pierre's temper.

About five or six years ago, to the greatamusement of his family and friends, Pierredesigned and constructed a large, humanetrap in which to ensnare his tormentor.This he placed on the lower part of his land,near the thicket of trees where the boar hid.Pierre is a very patient man and over the

years his home-made contraption caughtrabbits and other small animals, which hegently put back into the undergrowth (if theydidnt scoot out of the cage too fast whenhe opened it!) and even his own goats. Butthe porcine intrusions continued, the boar

avoided the trap and hope gradually faded.Until, that is, the end of last summer, two days

before Pierre and his wife were due to leavetheir home to attend a family celebration inanother part of France. As he was working inthe gardens, Pierre heard the unmistakeableclack of the door of his trap closing behindsome animal or another. His first thoughtwas that yet another rabbit had ventured in:it wasnt until he registered the fact that thecage was rattling and swaying violently fromside to side and he heard the other sounds offurious squealing and grunting, which whentranslated from the original sanglier meantGet me outta here!, that he realised that hehad finally been granted his wish the pigwas his!

Well this was all well and good but what todo next on the eve of departure? His firstthought was that he should release the crea-ture but this would mean that the battle ofwits could continue for the next decade andhe felt he was getting a bit old for all this.

And his wife thought it was one of the mostridiculous ideas shed ever heard, given theconstant complaints shed endured becauseof this creature and its regular incursionsonto their land. Now, despite the fact thathes hunted in the past, and hes the son of afarmer, our Pierre is a very soft hearted man.None of those chickens he raises ever hit thefamily pot, they all spend a very happy lifescrubbing round the terraces and at the lastcount there were nearly 40 of them but thistime there was no alternative it was him orthe pig. In fact, it was his wife or the pig. So

he steeled himself for the inevitable himself


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for the inevitable and with a heavy heart

went to his gun cabinet, unlocked it and didthe deed, cleanly and instantly.

Its one thing having a wild boar rattling roundin a cage in your back garden, quite anotherwhen its been transformed into umpteenkilos of something requiring the skills of amaster butcher. And it became even moreof a problem when Pierre announced tohis wife, having despatched the creature toporcine heaven, that he really wasnt feelingterribly well and that he had to lay down.This, to her, was as unacceptable as theoriginal idea of releasing the beast back intothe grounds to continue its war of attrition.It simply would not do. No way was sheprepared to have a large boar carcase rottingon the lower terrace till they returned fromtheir trip. Being a practical woman, she

suggested that Pierre telephone some of hisformer hunting friends for advice.

A few calls later, and the problem was solved.

It transpired that one of their number wasexpert at turning the hunting spoils into(reasonably) recognisable cuts of meat. So

Jean (as we shall call him for the sake, onceagain, of anonymity, arrived at their homewith great alacrity and set about his task.Pierre was able to take to his bed for a shortwhile and when he surfaced, the job wasdone. By way of thanks, he very gratefully,and with a huge sigh of relief, handed overhalf the resulting portions to Jean, who setoff home to create wild boar pat, wild boarsausages and whatever else one does withthe stuff. And this was why, when I visitedthem shortly thereafter, I was advised not toopen the spare freezer, unless I wanted toconfront various parts of the (now deceased)brazen boar. Needless to say, I followed thatadvice to the letter.


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SHOPPING LOCAL

Sourcing your meals locallyby Daniela Gavriel

Warm spiced apple and raisin crumbleServes 4

Ingredients

For the crumble topping90g cold butter90g plain flour40g soft brown sugar

For the filling:30g butter3 large apples cored and chopped40g soft brown sugar3 tbsp white wine

50g juicy raisinspinch ground cinnamonpinch freshly grated nutmeg

Preparation method:Preheat the oven to 180C/350F/Gas 4

To make the crumble, finely chop or gratethe butter into the flour. Rub with yourfingertips until the mixture resemblesbreadcrumbs. Add the sugar, mix and setaside.

Melt the butter in a frying pan, add the applesand cook gently for around five minutes. Addthe sugar, wine, raisins and spices and cookfor a further five minutes. Pour the fillingmixture into an oven dish and top with thecrumble. Cook for 25 minutes or until the

topping is golden brown.Serve with double cream, ice cream orcustard.

Stockists Details:The Village Wholefood Store23 Forty Hill, Eneld, Middlesex EN2 9HT020 8366 5108www.villagewholefood.co.ukDeli on the Green251 Hoppers Rd, London N21 3NP020 8882 5631www.facebook.com/pages/Deli-on-the-GreenEbbys KitchenForty Hall FarmHoltwhites BakeryPalmaveraPeatchey butchers

The Larder


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SHOPPING LOCAL

Cant cook, wont cook?Lizzy Steinhart

Nobody taught me to cook. Ive never beenon a cookery course, to a demonstration,or worked in food. How is it that I can cookwhen other people cant? Mainly because itdoesnt intimidate me.

Thats where I think every things gone a bitwrong. This countrys gone mad in the lastfew years with our love of all things cooking:

Jamie and Nigella, the Hairy Bikers, LorrainePascale, James Martin. MasterChef and theGreat British Bake Off... there is no end to thecookery programmes on TV. In some waysits good. Its engaged people with food innew ways. Weve watched the series, boughtthe celebrity cookbooks, looked up recipeson the internet and, in some cases, spent

vast sums of money on cookery courses and

equipment to develop fancy skills. But thishasnt lead to more people cooking overall.I think people have actually been put offcooking for their friends. The bar is now sohigh that you can no longer just invite yourfriends over for a casual supper, put a bowlof crisps in front of them when they arriveand serve up a bowl of pasta and salad,finished off with some shop-bought pie andice cream.

Back to basicsLike many, I learnt to cook without evenknowing. I simply absorbed the smells,flavours and techniques of my motherscooking as I grew up. She let me help herset the table, stir the soup, whisk the eggs,go to the butchers shop and the local greengrocer with her and without actively teaching

me, showed me how not only to cook, but

how to bring people together with a meal.Somehow it always felt important. Fromweekday evening meals when my fathercame home from work, to dinner partiesat the weekend, food was the centre of ourhome. I remember the sense of the exoticthese dinner parties created: the cookingand preparation, the smells of food, mustymahogany, leather chairs, cigar smoke andsmoke. Its the smells that overwhelminglybring back these memories.

When, as an adult, I started entertaining,I slowly realised many of our guests didntreturn the invitation. I started to hearmumbled excuses: Wed love to invite youover, but theres no way I could put on a meallike you do, Our flats a mess, We dont

have a dining room. When all I wanted wasa simple supper with friends.

Simple pleasuresWhether its cheese and crackers, fish andchips from the local take-out or an M&Spizza and salads, eating is ultimately aboutsharing and being sociable. Put aside ideasof the perfect three-course gourmet dinner

party that you aspire. Invite a friend for ameal. Dont apologise that its not going tobe gourmet. Put aside the fancy cookbooks,do what you can, cheat as much as you likeand enjoy the simple pleasure of a meal withfriends. In short, relax and youll learn tolove cooking again.

Lizzy Steinhart is an independent foodconsultant based in North London.

@foodielizzy


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Crunchy versus SquidgySmooth versus Chunky

Yes, dear dunker, it`s the one you`ve beenwaiting for. In the red, white and bluecorner, weighing in at whatever it says onthe side of the box, it`s the one and only

BISCUIT TIN! That`s right folks, this reigningBritish champ, the bickie tin, is a worthycontainer: with its crunchy and somewhatsnappy personality this selection of Britishbiscuits is certainly a contender to sink yourteeth into.

With a huge variety of original flavoursranging from the nations favourites, the

smooth and creamy Bourbon and hissidekick the exemplary custard cream, tothe fruity Jammie Dodger with its cheekylittle grin, who could dismiss this traditionalselection. We salute you all, the chocolatefinger, the suggestive Digestive (with orwithout its chocolate coat) and even the pinkwafer, an underdog these days and a bit of alightweight, but still a firm favourite with its

younger fans. Lets hear it for them all, as

our homegrown square biscuit tin steps intothe ring to meet his match.

Travelling all the way across the Atlantic, inthe Stars & Stripes corner, please welcomethe new kid on the block - the COOKIE JAR!Say howdy to the American cookie whichweighs in bigger, rounder, deeper and everso slightly softer than its British opponent.

But don`t be fooled by its deceptively mellow

nature - the range of variety in texture andtaste in the complete cookie experienceis as wide as the Grand Canyon. TheresDouble Choc Chip, Maple Pecan, WhiteChunky Choc, Peanut Butter Crisp, Oatmealand Raisin, Ginger Dark Choc Chip, SpicyPumpkin and any number of variations on

these themes, to name but a few.

Now, you may well be thinking hold on here,a cookie is a biscuit and a biscuit is surelya cookie? Oh, no, no, no! There are manysubtle and even some obvious differencesbetween the two, enough to ensure a mostsatisfactory contest. The main differencebetween the two contenders is that the soft,chewy and melt-in-the-mouth cookie haschunks of ingredients INSIDE, added to thedough before its baked so that the wholemixture is full of textural surprises with everybite. On the other hand, the crispy, snap-happy biscuit variety is happy to display itsattributes on the OUTSIDE with coveringsand fillings added to the biscuit after baking,whether a chocolate coating or a creamy and

jammy filling. The baked dough is simply the

biscuit, the whole biscuit and nothing butthe biscuit.

So, there ya have it baking fans, be it the soft-hearted American born cookie or the stiffupper lipped biscuit of the Brits.we enjoythem all and will continue to bake them tothe limit!

FEATURE

BISCUIT TIN V COOKIE JARby Roz Lishack


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Back to the very first bake:

All this has made me wonder just who bakedthe very first cookie? Who had the sparkof inspiration that resulted in the magicalmoment of creating the very first biscuit?

Did you know that one of the earliestencounters of the cookie kind took placein 14th century Paris, where Renaissancecook books were rich in cookie recipes? InElizabethan England, in 1596 to be exact, arecipe for the early parchment cookie wasfound in a book by Mr Thomas Dawson. InOlde English, in a piece of text that is justbegging for spell check and which is not thefault of your writer, Mr Dawson states:

To make fine Cakes, take fine flowre andgood damaske water you must have no otherliquer but that. Then take sweet butter, twoor three yolkes of eggs and a good quantitieof sugar and a few cloves and mace as your

cookes mouth shall serve him, and a littlesaffron and a little gods good, about a spoonfulif you put in too much they shall arise. Cuttethem into squares lyke unto trenchers andpricke them well, let your oven be well sweptand lay them uppon papers and so set theminto the oven. Do not burn them if they be,three or foure days they bee the better.

Is there any crumb of a cookie moral that wecan glean from this fascinating recipe above?For me, it would be who actually gives anounce about measurements in baking - andif you do burn your biscuits, just wait a fewdays and nobody will notice!

So whats your preference? Dressed andlayered biscuits or crumbly, chock fullcookies? Whichever it may be, until nexttime dear dunkers, and may the bake bewith you!

CopyrightFirebox.comLtd


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Simply Cook

by Dorothy MartinezHome cooking re-invented

Cod and chorizo

Summary: Nutritious and warming, guilt-

free comfort food. The boldly spicy brothand salty chorizo contrast wonderfully withthe sweet and smoky fish.

Difficulty: None really. It was very easyand quite quick to make actually itsopened up a new world of possibilities forme with broth and meat dishes. The potsare very handy to use and the instructionsstraightforward. It helped to prepare the

shortlist of ingredients beforehand, then itwas just a case of throwing it all together.

Did the kids eat it? The beans were toospicy for them; one of them ate the fish, butthe baby who is admittedly going througha fussy stage didnt even try it.

Would I recommend it?Yes.

What could be better? Slightly biggerportions for the whole family.


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GADGETS

All kitchen iteams are from:

notonthehighstreet.comFirebox.co.uk

KeepCup.com and Vektra.co.uk


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Sources and Credits Copyright notonthehighstreet.com

Copyright Firebox.com Ltd

Future food: Inhabited London BridgePICTURE CREDITS: ChetwoodsArchitects

Ian Pierce and Katrina Campbell forthe Food Gatherer photographs

Oli Sander Photography for Karens

Kitchen Review

Anne Iarchy image taken from http://actionpotential.org.uk

Photo Credit to Carole Stanley for herarticle on Growing your own garden

All kitchen iteams are from:notonthehighstreet.comFirebox.co.ukKeepCup.comVektra.co.uk

Special Thanks to:Koko KanuThree Barrels Honey BrandyRedemption breweryBrew Dog

Bounce Natural Energy BallNom barThe Raw Chocolate Co

Has Been CoffeePact Coffee

Chash Tea

The London Tea clubTeapigsPhom Teas

Simply cook

Farm DropThe Food Gatherer


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OpeningSeptember 30th

with a new menu

Cibare Food Magazine Issue One

Documents

Transcript of Cibare Food Magazine Issue One