//Company, Chit Chat and Cupcakes ♥

Just a short note before the real deal! This is without a doubt one of the most fun things I've done for LS so far, we spent a really fab afternoon with cake, tea and girly talk :)

Massive thanks to Emily Bridewell for the amazingly scrummy cupcakes and being an absolute sweetheart!

Also I'm sure you've noticed that this post is peppered with gorgeous photography and this is thanks to Sophie Francisco (also one of the LS photo eds) for all her beautiful work! Check out linkies at the bottom of the post to see more of her work :)

 ♥ 

An Interview with Mark Jankel and Jun Tanaka!

Looking mad happy... photography by Tom Chambers

It’s a pleasantly warm Autumn afternoon and I find myself trying to coax a Dictaphone into life while standing in the busy Covent Garden piazza with London Student’s Photo Editor, Tom. I notice that place is buzzing more than usual thanks to a Jun Tanaka and Mark Jankel’s Street Kitchen venture, in the form of a shiny spaceship-like street van in the distance, the front of which is surrounded with people. There also seems to be a curious outgrowth from the side of the van which I later learn is a small supplier’s market where one may purchase all the raw ingredients used by Jun and Mark in their project.

Street Kitchen is an entirely new concept. As part of London Restaurant Festival, Jun, the executive chef at Pearl restaurant and Mark, chef and founder of the Food Initiative have teamed up and are serving delectable gourmet food from their air stream van around different locations in London. It has been a fantastic success so far and has been abundantly praised for the delicious seasonal British food and it’s fantastically affordable prices. 

Cutesy packaging!

Although I’ll admit that I was initially slightly nervous, my fears are immediately assuaged by the charming pair behind this yummy gourmet project. You won’t be finding any shouty swearfest à la Gordon Ramsay here because the atmosphere here is chilled and relaxed.


Mark starts off by asking me about London Student and his genuine interest in my section sweeps away any remaining nervousness. We start talking about how Mark and Jun entered the culinary profession, and what really inspired them to become professional chefs. Jun tells me that as a food lover, it seemed like a natural progression to want to know how to cook and his mother’s cooking and family dinners also served a source of inspiration for him. He also confides that he was kicked out of catering college after a year and disliked the experience, only turning up for practicals. This obviously didn’t hinder him at all, in fact, since the cooking part was all he wanted to do it confirmed his believes that he wanted to become a professional chef.


Family also plays a part in the story behind how Mark came to become a chef- he mentions that his grandmother makes excellent ice cream and coincidentally, ice cream is the first thing he made as a child after using an ice cream machine his mother had received for her birthday and not used. Mark also has a degree in Environmental Science and after initially wanting to go into environmental consultancy, he decided to take a cookery course for fun and ended up being offered a job in the cookery school itself. Mark himself sums it up as being ‘a bit of an accident’ which is true, but it’s definitely a good one.

Braised Beef with Roasted Carrots and Celeriac Mash

I ask the pair about the inspiration behind the concept and Mark tells me about how at last year’s London Restaurant Festival, all the events were expensive and frankly inaccessible for the average Londoner. The solution was simple – two chefs, cooking in a van serving simple but really decent food. As Mark says himself, there is a great synergy between the two and combined, they have managed to realise their vision in the form of the Street Kitchen project.


One extraordinary thing about this project is the fact that all the ingredients are from British sources. This is an issue that is clearly very close to Mark’s heart and Jun, although initially apprehensive has supported Mark’s idea throughout. Jun has admitted that was very difficult – a lot of the farmers who grow fantastic, organic produce can’t sustain the supply Street Kitchen needs to feed three to four hundred people a day. As an example of their dedication to sourcing and uncompromising, Mark and Jun have had to omit certain ingredients or use alternatives because produce such as black pepper and French butternut squash simply aren’t available in the UK.


It sounds like it has been a bit of a battle – they’re both perfectionists who have set themselves a very high bar and Mark has admitted that it was temptingly easy to go and order boxes of butternut squash from the continent. However, despite the difficulties, this experience has been extremely positive for them both. Jun tells me that it was a great learning process and they’ve shown that knowledgeable sourcing can be successfully done. In Jun’s own words – when you know where every single ingredient comes from, you a gain real understanding and appreciation of what you’re cooking.


Continuing on the environmental theme, we turn to the subject of the compostable packaging which comes in the form of cardboard like cartons. Mark says that this has been shipped from the far east, and is a waste product of sugar beet production but also notes that while the characteristics of this packaging is environmentally friendly, it’s difficult to know how environmentally damaging it is to ship products into the country, and whether it would have been better for the environment to if they had used plastic packaging from the UK. For Mark, this highlights the fact that gathering enough information to make informed, environmentally friendly decisions as a consumer is a challenge with Jun noting that although companies freely bandy around their ‘sustainability,’ there’s not real measure for it, and this is why sourcing requires a lot of detailed and in depth research.

Blueberry Cheesecake!

Mark and Jun aren’t just talk though – they definitely know their stuff. They know where every ingredient used has been sourced from and can confirm it has been farmed organically with no energy intensive chemicals involved. This is also reflected in their website where there is a detailed and very thorough list of all the ingredients in the food and where they were grown – even extending to the drinks suppliers.


Also, if their commitment to the environment isn’t enough to make you feel warm and fuzzy then there’s more heart warming news. Jun tells me that Mark has wanted to tie Street Kitchen in with a charity and this made perfect sense as Jun is an ambassador for Action Against Hunger. As a result, Street Kitchen dedicated the profits from the 7th October to Action Against Hunger and also invited Nigel Barden, the BBC food presenter to do some cooking.


We end the interview on a high note, with Jun and Mark telling me that Street Kitchen will carry on beyond the London Restaurant Festival and want this to be an inspiration to be others. For Jun, this project has been a way to do something outside of his usual work with a business partner and friend he gets on really well with.


I can see that the fact that they are both laid back individuals who clearly have a lot of respect for one another has been massively important to the success of this venture. We end the interview laughing about my sum up of Street Kitchen as being ‘truly awesome’ being used as a headline for Street Kitchen. I walked away afterwards with a spring in my step and feeling extremely privileged to have had the chance to interview two very creative, professional chefs who are not only incredibly talented and passionate about what they do, but also extremely modest and in all honesty, ‘truly awesome.’

For more info about Street Kitchen please click this way! 

Apologies for the not so great quality of the photos, they were hastily snapped on Gussie's Blackberry :0

Published in London Student 25/10/10

//Food on Film ♥

Um..decadence and luxury anyone? Kirsten Dunst in the Sophia Coppola film has it all. 

In honour of the upcoming London Film Festival, my mind instantly drifted to pondering about films focussed on food. Unfortunately, mainstream food films like Chocolat - a frankly quite overrated story about the potently amorous quality of chocolate and the cheesy, nausea inducing Simply Irresistible are all quite boring and predictable so I won’t be taking the easy way out and gush about either of those atrocities. 

I am at no point suggesting that all films that have a strong ‘food’ theme are vacuous pieces of cinema – my favourite sex scene (yes, I do have a favourite, it’s not weird I promise) is the hilarious and totally silly cake extravaganza in The Baker starring Kate Ashfield and Damian Lewis. On the other end of the spectrum I also loved the heart melting Soul Food which highlights the simple importance of food in family life. Another favourite, albeit a slightly odd one is The Cook, The Thief, His Wife And Her Lover which is sumptuous to watch as well as showcasing a dark, sadistic manipulation of food.

The concept of food can be very successfully used as a plot device to reveal more about the nature of the characters.  The types of food characters eat or surround themselves with can offer film watchers a deeper insight into a person’s nature and desires. What we eat is such an important and intrinsic part of being human. We eat in order to stay alive and the types of food we consume shape us physically and metaphorically as a being, it can therefore be assumed that types of food we eat have a great potential to reveal certain elements of our personalities. 

In some cases, the presentation of food in a film almost serves as an extension of a character. A perfect example of this is the portrayal of Marie Antoinette in the 2006 Sophia Coppola film. Lavishly delicious displays of sweets (all made to perfection by Ladurée) highlight the frivolity and extravagance of Dunst’s character and this, juxtaposed with constant images of beautiful costumes and other luxury goods bedazzle and overwhelm watchers with a parade of decadence. The climax of all this is a brilliantly beautiful montage with I Want Candy playing in the background. If anyone with a penchant for self-indulgence can watch it without drooling or feeling extremely jealous then I’m confiscating their tiara.  

A totally gratuitous photo of a topless Christian Bale from American Psycho for your perusal.

Continuing on the subject of self indulgence and materialism, the food in Mary Harron’s American Psycho- the film adaptation of the Brett Easton Ellis novel- is also pretty impressive. I’m not even going to try to dissect Patrick Bateman’s character because of the complexities involved but his strict and uncompromising values of immaculacy and perfection when it comes to appearances is perfectly reflected in the types of food he surrounds himself with: controlled, sterile, highly processed fitness formulas or prized and costly nouvelle cuisine. 

On a more humorous note, the titles of Austin Powers: The Spy who Shagged Me never fail to make me cackle like a toothless and slightly pervy great aunt.  If, for some bizarre reason you haven’t watched it, the gastronomic innuendo laden scenes are quite a sight to behold. Breads, meats and other general foodstuffs are carefully placed in front of characters’ naked bodies meaning that watchers get to experience a visual buffet of juvenile but very funny puns. I won’t ruin it all for you but there are melons strategically held in front of ladies’ chests and salami covering...well I needn’t go further, you can supply the extra details using your imaginations. 

The fact that food can make an appearance in such vastly different films highlights the universality of food as a concept. It can be manipulated into a subtle form of expression to show a character’s inner feelings or used as an amusing visual pun. On the subject of amusing visual puns, you’ll have to excuse me because I’m about to settle down with some luxury popcorn and giggle at food covered naughty bits.

There's more than just baking going on between the leads in 'The Baker'...ahem

Published in London Student 11/10/10.

//4 Glamorous Cocktail Recipes ♥

In celebration of LFW which is always a seductive extravaganza of high end fashion, drama and sophistication, this issue we’re going to be focussing on the classic cocktail. From cosmopolitans – the tipple of choice for Carrie Bradshaw and the rest of the Sex and the City gang - to the peachy luxury of the classic Bellini, here are some delectable cocktails for you to sip and savour...and while you’re at it, raise a toast to LFW!




Cosmopolitan
Does the cosmo even need an introduction? A fashionista favourite, this gloriously pink hued cocktail is a perfect accompaniment to LFW after party gossip. We’re loving the refreshing citrusy flavours cutting through the warmth of the alcohol and making us all excited for what the runway has to offer next!
Serves 1


Ingredients: 
60ml Citron Vodka
25ml Cointreau or Triple Sec
25ml Cranberry Juice
25ml Lime Fresh Juice

1. Prepare your martini glass by chilling them in the fridge or freezer.
2. Put all the ingredients in a cocktail shaker with plenty of ice.
3. Shake, shake and shake a little more – 15 vigorous shakes should do the trick.
4. Strain into chilled glasses and garnish with a strawberry, blackberry and a twist of lime peel for a touch of quirkiness.
5. Sip and savour while looking relaxed and glamorous.

Bellini
Elegant, light and luxurious, the Bellini is one of the most sophisticated cocktail doing the social rounds. A favourite of the European aristocracy and ladies’ man Lord Byron, we bet that choosing this peachy delight for your after party tipple will have you rubbing shoulders with fashion royalty in no time. 




Ingredients:
1 measure fresh white peach purée (Purists call for this although it’s ok to cheat. Blend 2 ripe fresh peaches or a can of tinned peaches and use this instead)
Prosecco or sparkling wine to top

1. Chill two champagne glasses.
2. Tip out the ice, split the puree between the two glasses and top with Prosecco or sparkly.
3. Enjoy while smiling luxuriously.
4. Variations: If you fancy something exotic, substitute the peach for guava puree. This was served at the launch of Busaba Eathai in Hoxton and was a refreshing change to the normal peachy version.

Dirty Martini
The American writer, E. B. Whit referred to the Martini as being "the elixir of quietude" and we certainly agree. Maybe not ideal for a raucous party, we think this cocktail should be enjoyed during a quiet nice in and soul baring, late night conversation in with your favourite companion.


Ingredients:
70ml of freezing vodka (For the best results use Absolut Peppar for an extra kick)
1 tbsp dry vermouth
2 tbsp olive brine or juice
2 green olives (for the truly luxurious use green olives stuffed with blue cheese and a sliver of toasted almond)

1. Prepare your martini glass by chilling.
2. Put vodka, vermouth and olive brine into cocktail shaker, add ice and shake vigorously. 
3. Allow shaker to rest for 30 seconds.
4. Drop 2 drops of dry vermouth into the chilled glass.
5. Strain into glass and garnish with a twist of lemon rind and olives.
6. Savour with a conspiratorial smile.

Manhattan
This is one for all the smooth operators out there. We can imagine Mr. Big lookalikes enjoying a Manhattan while smoking a cigar and seductively winking at us. Its sophisticated and sensual simplicity makes us go weak at the knees and our hearts beat just a little bit faster. Hmm...


Ingredients:


50ml Bourbon
25ml Sweet Red Vermouth (If you don’t have any, Campari is a decent substitute).
2 dashes Angostura Bitters
1 tsp syrup from a jar of Maraschino cherries
Twist of orange peel
Maraschino cherry

1. Chill a cocktail glass in the fridge or freezer.
2. Combine Bourbon, Vermouth and Bitters in a mixing glass with plenty of ice and stir lovingly and gently. Do not allow the drink to go cloudy.
3. Place the cherry in the cocktail glass and strain mixture over it.
4. Manhattans can also be served on the rocks in a lowball glass.
5. Enjoy with a world wise look, and seductively nod and smile at your companion.

Enjoy!

♥

//Food, Fashion, Friends?

I have always thought that it is possible to have a great love for both food and fashion but constant stereotyping has made it difficult for me to reconcile the two as concepts that can peacefully co-exist.

It seems unfair that a person who is truly passionate about food is sometimes imagined to be ungainly, large and on an uncontrollable quest to consume but it is also equally unjust that a person who adores clothing and the fashion industry is stereotyped as someone who is afraid of the consumption of anything vaguely calorific. Obviously stereotypes exist for a reason and I am not suggesting that the aforementioned types of people do not exist but if we ignore these two extremes this leaves the vast majority of fashion conscious foodies in the middle.

I will take this opportunity now to disclose to you that my ultimate fantasy in life would be to have a Ladurée concession built into my house. My love for the delectable treats they have to offer knows no bounds and sometimes when I am particularly craving an indulgent snack or two, I know that I would happily offer half my soul in exchange for a box of freshly crafted macarons. Essentially I am the Faust equivalent when it comes to desserts. At the same time, I have absolutely no qualms about fighting flailing bodies in order to get into a sample sale, or violently grabbing Zac Posen dresses from screaming women.

Unfortunately stereotyping and media distortion says I should probably either confine myself to the ‘fatty’ box, or the other compartment for the trendy fashionable people. This is complete and utter silliness. If we press the ‘pause’ button on the never ending tabloid rage over the ‘Size 0’ debate and look at the bigger picture, the worlds of food and fashion have in fact been mixing quite well.

Paul Smith china...Excitement!

The Prêt-à-Portea Afternoon Tea at The Berkeley has been a hit with the food and fashion conscious of London and epitomises everything that is great about both worlds. According to Mourad Khiat, The Berkeley’s head pastry chef, the combination of colours and textures this season ‘translates wonderfully into cakes and pastries’ and before you question what a professional pastry chef might know about the vastly different world of fashion, read on.

The team of pastry gods at The Berkeley, led by Mr. Khiat are regular guests at LFW and draw inspiration from the runways, ensuring that the Prêt-à-Portea offerings are inspired by the fashion of each season. This summer, his particular focus was on the return of the statement hat and this was duly reflected in a gorgeous creamy mousse topped with Paul Smith’s signature bright pink bowler. Other delights included a Jason Wu inspired poppyseed biscuit with blueberry icing and my favourite – an almond and white chocolate Christopher Kane chequered macaroon. Sonia Rykiel, Erdem and Anya Hindmarch all make a fabulously delectable appearance too, which guarantees that this afternoon tea set is not only delicious but undoubtedly the most on trend patisserie in London. However, if you feel that Prêt-à-Portea is a little too prim and wholesome for you, then fear not as there are other darker but still deliciously trendy delights just lurking around the corner.

Cupcakes from Cox, Cookies & Cake Photography by Yukino Mayazawa

Step in Patrick Cox, the award winning designer who has teamed up with Eric Lanyard, a master pâtissier and owner of ‘Cake Boy’ in Battersea to open a cake and cookie shop in the heart of Soho. The partnership draws from both the individuals’ areas of expertise, with Cox wanting to make the cupcakes look ‘cooler than they ever have.’

Cheekily named Cox, Cookies & Cake, the concept is a refreshing change from the nausea inducing twee of the Hummingbird Bakery with its creative proprietors opting for edgy Warhol and Dali inspired cake decorations. The approach to the designs of the cakes will be sexy, subversive and appropriately, driven and inspired by the fashion of Soho. With Cox saying in an interview that he wanted his venture to be a cross between a disco, a sex shop and a cake shop, it is obvious that his penchant for avant-garde flavoured clothing designs has neatly translated into his latest forays into the world of food. This ultimately means that thematically, we can expect to see some possible similarities between his clothing and cake designs.

More cupcakes from CC&C Photography by Purple Cloud 

Interestingly, food and fashion are extremely similar to one another in various ways. The quality of the resources available and careful sourcing of materials is essential in both industries – a better quality beef will give you a better textured and more flavoursome steak in the same way that low grade silk looks and feels inferior to Long Mulberry Silk. Furthermore, at their best and often most expensive, food and fashion can be the ultimate expression of extravagance, luxury and decadence.

The relationship between food and fashion will always be on shaky and controversial ground at times but I genuinely believe that we are starting to see the two intertwined in concepts which bring out the best of both worlds. On that merry and optimistic note; I will leave you with this. In an interview with Vogue, Mourat Khiat stated that fashion and cakes have always been the perfect match for him. I firmly believe that Mr. Khiat, with all his forward thinking, fashion conscious creativity and culinary skills, is the perfect match for me!

Published in London Student 27/09/10

//Easy, Guilt Free Burgers! ♥

The weekend is finally here :D

I've had a bit of a stressful week but am planning to remedy things by doing some cooking. I promised a recipe in my last post and here it is! As with all of my other concoctions, it's extremely simple - just mix and shape and you're ready to go. Happy cooking!


Easy, Guilt free Burgers.


Ingredients 
500g lean mince (try to buy the best quality mince you can afford because it makes a difference, I promise!)
Bunch of chopped coriander
Freshly grated lemon peel and a squeeze of lemon juice
4 cloves of garlic, chopped (use a garlic press if you're lazy like me)
1 medium sized onion, chopped
1 tbsp soy sauce
1 packet of Doriano crackers or 30g of cream crackers, bashed into bits
1 generous tbsp of tomato puree
1 tsp sugar
Shake of mixed herbs

Seasoning: Salt, pepper,
Optional stuff: A tiny pinch chilli powder (a little goes a long way), a little freshly grated ginger.

1. The only vaguely time consuming thing here is the prep, but if you're nice and quick then it can all be done in around 20 minutes. Alternatively, draft in others to help and set up a mini production line.

2. Chuck all the ingredients into a big, roomy bowl.

3. Mix everything up with your hands. It might sound a bit gross but I've found that it is far easier than using a fork and is surprisingly therapeutic!

4. Once it's all mixed, pop some cling film over the meat mixture and leave in the fridge for an hour or two to let the flavours sink in.

5. Prepare a work surface so you have somewhere to put your burgers after shaping them! I usually put mine is a pyrex dish in layers, separated by pieces of greaseproof paper.

6. Take mixture out of the fridge and this bit is crucial: WET YOUR HANDS. This means that when you're shaping the burgers, the mixture won't stick to you like glue and fall apart.

7. With your wet hands, grab however much you want per burger, roll into a ball and squash it flat. Remember to wet your hands in between making each one.

8. When you're cooking your burgers, it's best to use a skillet or grill pan. You don't have to use any oil because the meat naturally contains fat. Heat the pan up until it's screaming hot and plonk the burgers carefully onto the pan.

9. Cook for 3-5 minutes on each side, and you're done!

Ideally, these should be served on wholemeal sourdough bread with some lolla rossa, fresh vine tomatoes and a dollop of salsa but it's really up to you.

Alternatives: Pop the burgers in an oven instead and place thin slices of courgettes, cut along their length, in the gaps between the burgers. You don't have to season the vegetables because they'll pick up flavours from the meat. Cook for 10-15 minutes, turning them once. 


Have fun!

♥

//FOOG events and updates! ♥

The past week or so has been a bit hectic and crazy so this is a FOOG update of what foodie things are happening. Here goes...

1. My food section for Issue 2 of Play is sorted and London Student will be out next Monday (27th September). Another reason why you should pick up a copy is because yours truly is lurking on the cover of Play and the double page spread with some lovely, lovely people!

2. Jun Tanaka, one of my favourite men ever (his book is truly awesome) and Mark Jankel are opening a Food Kitchen on 5th October to celebrate London Restaurant Festival with some beautifully cooked and locally sourced awesomeness. Home-made Brioche, home smoked salmon, braised featherblade of beef with celeriac mash, roasted butternut squash salad and blackberry cheesecake are all on the menu...if that isn't enough to convince you, all profits are going to Action Against Hunger as well.

Prices start at £4.50 and max out at £6.50 which is a STEAL. Be there, or be...hungry, I guess. If you really can't make it, they're also going to be at two other London landmarks which are yet to be revealed so keep your eyes peeled!

3. If you're not a massive fan of Leon, then you should be - I picked up this cutesy postcard advertising their banana split the other day and I can't wait to try it. The banana is ethically sourced, the ice cream is organic and it's topped with Montezuma's 75% chocolate flakes which is better than the cheap waxy stuff you get in most banana splits these days. DROOL.

 4. Hummingbird Bakeries Soda Cupcake Range is out! I won't deny it, I've recently accused them of being a bit OTT cutesy and twee (and I usually like cutesy tweeness!) but I'm not impartial to their Red Velvet cake because it's the best I've had so far in London.  I suppose the novelty with this Soda Range is that the flavour changes from day to day and the rota goes like so:

Mon: Cherry Cola/ Tue: Grape Soda/ Wed: Lemonade/ Thu: Orangeade/ Fri: Cola/ Sat: Cream Soda/ Sun: Root Beer

I'm not sure about the Cherry Cola and Root Beer because I'm not a great fan of either but I'm going to be popping along on a Grape Soda or Cream Soda day soon, so will let you know whether I end up gurgling on the pavement in South Ken from excess sugar consumption. Yum!

That's it for today folks! Please feel free to leave feedback and I hope this has enticed you into going to some of these events. I will be posting an healthy and insanely simple in time for the weekend but I'm keeping schtum until then!

Next biggie update will on Monday which will be fashion AND food focussed...I know, I spoil you guys don't I? :P

♥

//5 Foodie Places to love - London ♥

If you're out and about in London, I highly recommend paying a visit to one of these places - they're all fantastic and totally worth a nose around in!


1. Monmouth Coffee Company - 27 Monmouth St, London WC2H 9EU

A visit to Monmouth’s flagship shop in Covent Garden is definitely a worthwhile pilgrimage for seasoned coffee lovers. Famous for their carefully sourced beans and the care and preparation lavished on each and every cup of the good stuff, Monmouth shows bog standard coffee chains that it is possible to be ethical and produce something delicious.

2. Beatroot - 92 Berwick Street, Soho, London, W1F 0QD

Beatroot offers yummy vegetarian fare and has been heartily recommended by vegetarians and non veggies alike. With fresh, quick, tasty and very reasonably priced food as well as a wide variety of smoothies on the menu, it makes for a perfect place to eat when you’re after that essential energy boost.

3. Yalla Yalla Beirut Street Food - 1 Greens Court, London, Soho W1F 0HA

Yalla Yalla offers good quality, authentic Lebanese Street food and is open until 11.30pm. It’s a great venue if you’re out and about and want a tasty late night snack. Don’t be put off by the fact that it is always packed, a great vibe and friendly service will make you want to stay all night.

4. Borough Market – 8 Southwark Street, London, SE1 1TL

Undoubtedly the best place to food shop in London, there isn’t anywhere quite like it. ‘Fresh’ is the keyword here – you’ll be surrounded by the best local and international produce London has to offer. It’s recommended you visit on a Thursday when it’s quieter, but if you love the crowds, go on a Saturday.

5. Graphic Bar - 4 Golden Square, Soho, London, W1F 9HT

Quirkily furnished bar with knowledgeable, friendly staff and a drinks list that boasts awesome cocktails as well as 60 types of gin, Graphic is the ultimate hang out for those who long for a more sophisticated but still highly enjoyable night out.

//Oh-so-simple recipes - week 1 ♥

So incredibly easy but so amazingly tasty! Here are four recipes to get you in the mood for love cooking:

We know it can be a little difficult adapting to life as a Fresher – from a food perspective anyway. You want to go out, socialise and immerse yourself in university life, but at the same time things like cooking, laundry and cleaning your room are essential but boring things you will have to do. Unfortunately, we can’t help with tidying up your room or washing your dirty socks, but we can provide you with some simple but tasty recipes you can rely on while you get to grips with cooking!

Carrot and Coriander Soup

This makes enough for four, but can be kept in the freezer and reheated in the microwave. Also it is fine if you don’t have coconut milk or lime juice, but they do provide a mouth watering Thai-style twist when added.

Ingredients:
250g potatoes, peeled and chopped
700g carrots, peeled and chopped
1 onion, chopped
50g butter
Bunch of chopped coriander
1 litre of chicken or vegetable stock
100ml coconut milk (optional)
Splash of orange juice
Squeeze of lime juice
1. Melt butter in a heavy bottomed saucepan with a drizzle of olive oil to prevent it from burning, tip in onions and add a pinch of salt, close lid and leave for 5 minutes on a low heat.
2. Add the potatoes and carrots, stir gently and leave for another 10 minutes.
3. Add the coriander, stock, a splash of orange juice and a squeeze of lime juice. You can also put in coconut milk for a more Thai-style soup. Season to taste.
4. Bring to the boil, and then reduce heat and cover. Let it simmer until the carrots and potatoes are soft. This could take around 20-40 minutes, so check at 10 minute intervals.
5. Liquidize using a hand blender or a jug blender until the mixture is totally smooth.
6. Give it a quick stir and then add a squeeze of lime before serving.



Vanilla and Cinnamon French Toast

This is an amazingly simple to make but tasty treat. Perfect served with fresh fruit and a sprinkle of powdered sugar for a lazy weekend breakfast. It also means you can now use up all your stale bread instead of feeding it to the ducks!

Ingredients:
2 eggs
250ml milk
1 tsp ground cinnamon
1 tsp vanilla essence
1 tsp flour
2 tbsp butter
4 slices of white bread
1. Whisk eggs and add milk, cinnamon, vanilla essence and flour to the bowl.
2. Melt butter in a pan on a medium heat, adding a little oil to stop the butter from burning.
3. Dip both sides of the bread in the egg mix and then carefully place in the pan.
4. Cook on both sides until the slices are an even, golden brown colour. This may a few minutes, but it is definitely worth the wait as you do not want soggy French toast!
5. Serve with powdered sugar, fresh fruit or golden syrup.



Raspberry and Lavender Margarita

This is a unique spin on the classic margarita. Once you have mastered the method, you can experiment by adjusting the amounts of the tea infusion to increase the depth and intensity of the lavender flavours. A word of warning though – do not add too much otherwise it will taste like you’re drinking your grandmother’s perfume. To highlight the versatility of this recipe, white rum can be used as an equally yummy alternative.

Ingredients:
2 mugs of Ice
2 shots of white Tequila
500ml raspberry juice
Fresh or dried lavender sprig
1. Measure out 2 shots of Tequila in a cup and put in freezer
2. Immerse the sprig in hot water to create a lavender tea. Brew for 2 minutes and then remove the sprig. You do not want the tea to be too strong otherwise it will overpower the raspberry! Pop it in the freezer to cool.
3. Chuck the ice, raspberry juice, 2 tablespoons of lavender tea and chilled Tequila in the blender and blend until smooth. If you have a ‘pulse’ function on your blender it might be wise to crush the ice by pulsing it before adding the other ingredients.
4. Serve in margarita glasses, and decorate with raspberries.


Creamy Mushroom Risotto

This may require more effort than the other recipes but it is well worth it. The recipe is still fairly straightforward though, so you can savour the earthy aroma of porcini mushrooms without feeling like you’re slaving over a stove.

Ingredients:
2 onions
Tbsp butter
1 clove of garlic
1 box of Portobello or other large, flat mushrooms
1 packet of dried porcini mushrooms
125ml white wine
1 litre vegetable or chicken stock
1 packet of Amboretto risotto rice
Half a tsp oregano
Fresh Parmesan
1. Rehydrate porcini mushrooms by soaking them in enough boiling water to cover them. Leave for 10 minutes.
2. Remove and reserve the soaking water. Add enough stock to the soaking water to make 1 litre of liquid.
3. Finely chop the porcini mushrooms. Portobello mushrooms can be more coarsely chopped.
4. Chop onions and fry in the butter (add a drizzle of olive oil). Add a pinch of salt and clove of garlic and gently sauté on a low heat for 5 minutes
5. Add the packet of rice, and stir. Toasting the rice lightly like this allows a more nutty flavour to develop. Add the white wine and allow it to be fully absorbed.
6. Add oregano and then add ladles of the stock and porcini water mixture one at a time, while continuously stirring. The key here is to ensure that the rice slowly absorbs all the liquid. Repeat this process until the rice is cooked through but is al dente.
7. Stir in a knob of butter before serving, and top with parmesan cheese. Allow it to rest for 2 minutes before serving.

//Fresher's Food Tips ♥

Having to adapt to a new environment can be a little daunting for most of us, and adjusting to life as a university student is no different. Suddenly, cooking becomes a mammoth task. After a day of attending lectures, tutorials and soc meetings, making dinner is the last thing on your mind.

Initially I thought that cooking would give me more freedom to eat foods that I enjoy. This was true to some extent as I come from a family of horrifically picky eaters, but I soon realised that my cooking skills and as a result, the meals I made were incredibly limited. I had a vague knowledge of how to cook basic dishes but at the end of my first term at university, despite possessing basic culinary skills I found myself being bored of eating some form of pasta virtually every day. Since I had yet to discover the fantastically fresh fruit and specialist artisan pastries, cakes and breads Borough Market had to offer, my usual source of student rations was the tiny, mouse hole sized Sainsbury’s in Waterloo which specialises in ready ‘meals’ and other pre-packaged gastronomic delights. These rarely looked appetizing or particularly healthy.

I also encountered another problem - my attempts to avoid having to cook meant I was going to restaurants and cafes for most of my meals. This was cutting into my budget and soon I realised that I needed to drastically change my attitude to food otherwise, I would become extremely large and penniless. To ensure you don’t encounter the same troubles as I did, or fall into hungry pit of despair you must heed my warnings:

1. BUDGET – I know, you’re probably feeling vaguely nauseous because this is the millionth time this word has appeared since people have started offering you university advice. Watching the pennies is essential for university expenditure. Food will probably eat up a significant amount of your weekly expenses. Work out how much you should be spending on groceries and eating out and then try to stick to it. Admittedly, this is no mean feat and it is certainly not my forte but no one can blame you for trying your best.

2. TAKE ADVANTAGE OF MOTHER’S COOKING (or any others who have ‘feeder’ tendencies) – Although you may well be feeling extremely glad to be far, far away from your beloved Mater and Pater, there may be times when you feel a bit homesick. Some good old fashioned home cooking might be what you’re looking for. Well, do not despair – simply make regular visits ask them to pop meals in the freezer. Next time you visit home, there will be a small stack of frozen home made takeaways for you to bring back to uni.

3. COOKING = BONDING – You probably don’t want to be pottering around the kitchen like Aunt Bessie all day but the kitchen is often the most sociable place to be. It’s a great opportunity to meet your fellow hall mates and maybe even sample some international cuisine. The first time I cooked in halls was with my flatmate and even though our tuna pasta extravaganza turned out to be a bit of a nightmare, it broke the ice and we have become good friends. The tuna pasta however, was not lucky enough to experience such a happy ending as it found itself languishing in a dustbin some days later.


4. BE HEALTHY – It’s difficult, and with all the constraints of university life, like the endless rounds of socialising, drinking and occasional work you might find yourself gaining all sorts of bad eating habits. You have undoubtedly been told a hundred times, but things like eating three meals a day, avoiding sweeties between meals and eating enough fruit and vegetables still apply. Luckily companies like GRAZE (www.graze.com) make it a little easier for students to get their five a day. You can arrange regular deliveries of yummy fruits and nuts which means you won’t have to venture much further than your post box. You might also want to consider stocking up some healthier snacks for when you’re feeling peckish.

5. THE FREEZER IS YOUR FRIEND – Befriend and bond with your freezer! That may be going a little too far, but it won’t hurt to utilise all available freezer space. You will inevitably have days where you are far too tired and weary to drag yourself to the nearest supermarket, so stock up your freezer when you have time. You’ll end up with an Aladdin’s cave of edible goodies and won’t ever have to find yourself eating a 16th century prison diet - bits of stale bread and chunks of mouldy cheddar.


6. INVEST IN TUPPERWARE – It seems like something your great aunt would do, but although Tupperware is certainly not the most glamorous of containers to store your food in, it is extremely handy, virtually indestructible - a scientific miracle! They’re also freezable and microwavable. Another glorious thing about Tupperware is that if you are as clumsy as I am, the container is firmly sealed. This is unfortunately not the case with some other more traditional food receptacles, as I found to my detriment one morning at 6am as a glazed enamel baking tray full of meatballs and tomato sauce crashed to the floor.

These are merely a few of the myriad of tips I have to offer, but I think it is only fair to allow our most esteemed readers a chance to chip in with some of their own. I would strongly encourage you to e-mail or snail mail in your best tips and tricks as you can be sure that there will fellow students carefully poring over your every wise word. Remember: sharing is caring and although this is sadly not applicable to all things in life, it certainly is the case here!

♥