Cibare
London’s Food and Drinks Magazine Issue Twenty, Spring/ Summer 2020
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Contents FOOD
REVIEW
Mango and Sticky Rice 14 Double Lemon Pudding 16 Chocolate Torte 18 Vegan Brownies 20 Boozy Banana Cake 22 PB&J Battenburg 24 Vegan Lemon Drizzle 26 Guilt-Free Chocolates 28 Chickpea Cookies 30
FEATURE Cheese and a Pair Something for the Summer Recipe for Entertainment
32 38 58
The Gentleman Baristas The Cheese Truck
8 34
GARDENING Grow Your Own 40
BOOK REVIEW The Modern Cheesemaker 4 Sweet 60
HEALTH AND NUTRITION Have Your Cake And Eat It! Canine Confectionery
52 62
BUSINESS The Kids’ Table 56
WINE Kingscote Estate
46
Cover Star Dhruv Baker Recipe can be found on page 18 2
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Well this is quite a turn up for the books hey! All that planning so we could be in your local cafés and pubs and we are coming through your door!!! Well we might as well bring you all things delicious whilst we are at it then! This issue is sweet and delicious! AND FULL OF CAKE!!!! We just can’t help it! But this issue is also a bumper goodie as we have extra incredible chefs adding goodness to our team as well as new articles on all things wine and a new trainer looking at all things health! Oh, and did I say that we are full of cake? (Huge smile across one’s face!) So, if you are wearing your sweatpants all day sat in front of Netflix or if you are working and need some deep food pleasure, we are your one stop recipe shop! I promise if you are in need of some sweetness, we are the magazine for you. Flick through our pages and get your cake on!
Eve x
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Editor’s Note
BOOK REVIEW
The Modern Cheesemaker By Morgan McGlynn By Despina Mina
4
Cheesemaker. Each chapter takes you from the simple to the challenging, breaking down how each cheese is made. Each recipe is accompanied with either a sweet or savoury option, so you can be ultra-smug when you tell guests that it’s all handmade.
Those doubts were immediately quashed the moment I read the list of surprisingly simple equipment: cheese cloth, saucepan, thermometer, slotted spoon. That’s it. Anything extra is for when I quit the day job and set up a market stall selling my artisan cheese.
Knowing my limitations, I chose to concentrate on the first chapter: Fresh Cheese. Now, although you only see one cheese in my photos – full disclosure, kids – I made two! Mascarpone and ricotta. The two Italian stalwarts. One was a hit and the other a miss, but more of that in a minute.
About the book Morgan McGlynn is a busy lady. She owns an award-winning independent cheese shop in Muswell Hill, consults for several major retailers and judges at the Annual Cheese Awards. She has also written this book, The Modern
Sourcing the good stuff In this case, cow’s milk. Raw unpasteurised milk is the one to go for. The fresher the milk, the more curd it produces and it’s the curd that makes the cheese. The majority of milk sold in UK supermarkets has been heat-treated Cibare Magazine
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PICTURE CREDITS: Despina Mina
I’m going to be completely honest with you. When this book was suggested I had my reservations. I naively assumed I’d need to buy expensive equipment that I’d use once, then shove in the back of a kitchen cupboard to gather dust alongside the spiralizer and salad spinner.
You might remember the milkman delivering bottles of full-fat milk with a thick creamy layer settled on the top. Sadly, both the milkman and the layer are becoming things of the past. The reason is that most milk has been homogenised — a separate process from pasteurisation. It makes the fat molecules smaller and emulsifies milk so the cream no longer rises to the top, leading to longer shelf-life which is great for supermarkets. However, it can also wipe out valuable fatty nutrients, which is not so beneficial to our health. Because of the controversy around raw milk, it’s not so easy to find, and legally can only be sold direct to consumer by registered dairy farmers. I successfully found my milk in Borough Market and can honestly say that paying that little extra is definitely worth it for the superior taste. Mascarpone Not to dwell on the negatives, but my attempt at mascarpone wasn’t a success. I heated the cream to 85C, added the citric acid mixture (a weak natural acid found in citric fruits, used to help preserve and flavour food) then took it off the heat for 5 minutes with the lid on. I think the next part is where it went a bit wrong. Morgan tells you to maintain the heat at 85C and, if it drops, gently heat it back up. To monitor the heat, I had to lift the lid off the saucepan and stick the 6
thermometer in, which immediately cooled the cream down, so I heated up the pan again before taking it off and leaving to set. Maybe I overheated the cream because it resulted in very grainy mascarpone – sadly, not that pleasant to eat. But lesson learned and to be fair, Morgan does say that some cheeses need practice and may not work first time round. Ricotta The ricotta on the other hand was a triumph. I stirred white wine vinegar into the heated milk and watched the chemistry unfold. The vinegar gently curdled the milk and separated from the remaining liquid (whey). Then the curds were strained in a cheese cloth and set to one side. Baking with my homemade cheese So what does one do with a delicious parcel of freshly-made ricotta? I made Morgan’s Lemon and Raspberry Ricotta Cheesecake – an absolute winner – but not without a hint of befuddlement. The recipe requires you to pre-heat the oven but tells you to put the cheesecake into the fridge to set, which after 4 hours, it didn’t. So I popped it in the oven and an hour later had the most gloriously indulgent creamy cheese cake with a hit of lemon to add sharpness. The ricotta and the cake were an absolute pleasure to make and eat. Next on my cheese-making hitlist is another go at the mascarpone, cottage cheese and homemade butter... Watch this space.
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PICTURE CREDITS: Despina Mina
(pasteurised) to kill off any potential bad bacteria – salmonella, E. coli, listeria – but in doing so, some believe it also kills the good bacteria.
REVIEW
The Gentleman Baristas By Emma Jordan
As I write this, I’m nearing the end of my fourth week in COVID-19 isolation. I read yesterday that artisan coffee is one of the few businesses still doing good trade under the present circumstances, as people find themselves working from home and separated from the office coffee supply.
their coffee is everything you’d expect from a 21st century offering – responsibly sourced, tasty, interesting and varied. They also offer training in brewing the perfect coffee, both to trade and to those looking to deepen their understanding of the coffee process and improve their home brewing skills.
If you’re into coffee and still have an income, what better way to spend isolation (and money you may have spent buying coffee on your way to work) than trying some new beans? And if you decide to do that, these easy-drinking coffees from The Gentleman Baristas are a great place to start.
Pork Pie - Colombia The beans have a soft, sweet, milky, candyfloss aroma when whole, but ground they smell quite distinctly of Chicken Tikka Masala: warm blended spices complete with a creamy, tomato-y base.
Based in Shadwell, The Gentleman Baristas have been roasting coffee since 2014 and have a number of coffee bars across central London, which aim to recreate the intellectually fertile coffee houses of 1698. Make no mistake though: 8
In the cup it’s quite light in colour, with an aroma of warm steamed milk which carries through to the first sip, where a warm milky taste sits alongside burnt sugar, though there is a note of sharpness to it. A bit of swishing and swilling reveals this to be an extremely Cibare Magazine
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surprising, strong apple-y flavour. The coffee has a glossy mouth-feel and a pleasing gravelly aftertaste.
a gentle aniseed that was picked up in the fresh ground beans comes through a little more in the after taste.
As an espresso the aroma is still warm and milky, though I also picked up the sharper note of apple. Taste-wise, as an espresso there is more acidity in the flavour which I pick up on my lips immediately. The apple really comes through and is crisper than from the cafetière. I still pick up the burnt sugar which was quite dominant in the long coffee, but it takes a back seat in the short form. There’s a slight aftertaste of coconut cream, but it’s interesting that as a short coffee, it’s really quite zingy, whereas the long coffee is much, much softer.
Top Hat - Nicaragua The whole beans have a robust sweet, slightly jammy aroma that comes through more when ground.
Deerstalker – El Salvador, Brazil, Sumatra The whole beans are sweet and fruity with a fresh acidity with notes of aniseed and sweet fresh hay emerging when ground. From the cafetière, it’s quite a gentle mellow flavour, with sweet molasses and maybe satsuma. But there’s also a savouriness to it – it reminds me of a very savoury gin or bread flavoured with herbs. It’s not too heavy and is quite refreshing. There’s also a pithy dryness to it, which gives an interesting ever-soslightly chalky mouth feel. As an espresso, this coffee has a nutty scent to it straight off the machine and the compact flavour is much more interesting. It’s still quite mellow and less sweet, but not a nostril-flarer – and the nuttiness really comes out. The mouth feel is smoother from the espresso and 10
From the cafetière, the aroma is lightly smoky and also biscuit-y. At the first sip I get a hint of mint-chocolate which creates a crossover between rich strength with a clean finish. It reminds me of Viscount Biscuits, but as I keep drinking this seems to develop into a slightly tangy, jammy sensation. There’s a light caramel flavour that comes through somewhere in the middle and a bit of sloshing around brings that smokiness out again, with a bit of a tobacco for good measure. The espresso has a biscuit aroma which comes through a lot more in the taste – it’s one of those dark chocolate-covered Choco Leibniz. The sharpness of that dark chocolate flavour seems to spill into a fruitier sharpness of sweetened stone fruits, like damson and plum. After writing this, I look at the description on the packet, which says apricot jam and I agree that’s a good way of describing it. Interestingly the slightly mint-chocolate flavour that was so apparent from the cafetière is largely absent, though seems to reappear in the aftertaste.
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FOOD
Mango and Sticky Rice By Ying Bower
Makes 4 portions
INGREDIENTS • 2 cups glutinous rice (you can find it in Asian stores and some supermarkets) • 300ml coconut milk • 80g sugar • Pinch of salt • 2 tsp vanilla extract • 2 ripe mangoes METHOD 1. Soak the rice in boiled water for 30 mins. 2. While the rice is soaking, warm the coconut milk in a pan on medium heat. 3. When the milk starts to get hot, add the sugar and salt, cook until the sugar melts, then turn off the heat. Leave to cool then add the vanilla extract. 4. Remove the skin from the mangoes and cut into small pieces. 14
5. Once the rice is soaked through, sieve to drain the water, place in a white cloth and cook in a steamer for 15-20 mins or until the rice is cooked. 6. Once cooked, put the rice in a bowl and immediately add some coconut milk (save the rest to use as topping later). Combine it well, cover with clingfilm and leave until the rice has soaked up the coconut milk or cooled down. 7. To serve, put the rice on a plate, place the mangoes on top and top with the remaining coconut milk. Enjoy!
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FOOD
Double Lemon Pudding By Margot Henderson
This simple creamy, soothing pudding is a winner. The acidity from the lemons will divide the mixture, so don’t worry if it splits. It’ll leave three layers of texture, moving from a gooey bottom to a spongey top. And serving with a good quality pouring cream is a must! Serves 6
INGREDIENTS 200g soft unsalted butter, plus a little extra for greasing 350g caster sugar Grated zest of 3 lemons 1 tsp vanilla essence 8 eggs, separated 100g plain flour, sifted 250ml milk 250ml lemon juice METHOD 1. Preheat the oven to 180C/160C Fan, 350F or Gas Mark 4. 2. Cream the butter, sugar, lemon 16
zest and vanilla together in a bowl until white and creamy. 3. Beat in the egg yolks one at a time. 4. Fold in the flour with a metal spoon, alternating with the milk and lemon juice. 5. Whisk the eggs whites in a large bowl until lightly stiff and fold into the mixture. 6. Generously grease a 3 litre (22 x 30cm) ovenproof dish. Pour in the mixture and place the dish in a highsided roasting tin. Add boiling water to the tin so it comes a third of the way up the outside of the dish. 7. Carefully transfer to the middle shelf of the oven and bake for 40 minutes, until golden brown on top and looking set in the middle. 8. Serve warm or chilled with good double cream.
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FOOD
Chocolate Torte By Dhruv Baker
IINGREDIENTS 150g dark chocolate (70%) 5 eggs, separated 170g light muscovado sugar 175g blanched whole almonds 125g unsalted butter 200ml Amaretto METHOD 1. Preheat oven to 150C. 2. Cut out a circle of greaseproof paper to fit the bottom of a circular cake tin with a removable base and grease the sides of the tin with butter. 3. Melt the butter and chocolate in a Bain Marie. Once melted, leave to cool slightly. 4. Place the almonds in a food processor and process until completely blitzed. 5. Mix the ground almonds with the sugar and add to the chocolate 18
and butter mix. 6. Add the egg yolks and 100ml of Amaretto, then stir to combine. 7. Whisk the egg whites until soft peaks form. Fold a third of the egg whites into the chocolate mixture using a large metal spoon. Then add the rest of the egg whites, continuing to fold the mixture until just combined. Be careful not to overmix! 8. Spoon the mixture into the prepared tin. 9. Bake for 30 minutes until the cake is just set, then leave to cool for a few minutes before turning out. 10. Whip the cream with a little sugar and the rest of the Amaretto, then dollop on to a slice of the torte. Enjoy!
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FOOD
Vegan Peanut Butter Brownies Whether we’re vegan, vegetarian or fullblown carnivore, many of us are trying to cut down on the amount of animal products we eat. And a plant-based diet doesn’t have to leave you hungry or without sweet treats! These brownies are every bit as decadent as their dairyladen counterparts. INGREDIENTS 2 ripe bananas 100g caster sugar 75g light brown sugar 3 tbsp oil (unflavoured oil like rapeseed, sunflower or canola) 3 tbsp non-dairy milk 4 tbsp peanut butter (smooth or crunchy, your choice) 100g self-raising flour 4 tbsp cocoa powder, unsweetened 50g dark chocolate chips METHOD 1. Preheat your oven to 160C / 180C 20
/ 350F / Gas Mark 4. 2. Line a 23 x 23cm (9” x 9”) cake tin or brownie pan with greaseproof paper. 3. Mash the bananas in a large bowl using a fork. 4. Add the sugar, oil, milk and just 1 tbsp of the peanut butter, then mix until combined. 5. Mix in the flour, cocoa powder and chocolate chips. 6. Pour the brownie batter into the lined tin. 7. Heat the remaining peanut butter in the microwave for 30-45 seconds until runny, then drizzle over the top of the batter. Swirl in using a skewer. 8. Bake for approx 30 minutes, until the brownies start shrinking away from the sides of the tin. The centre should feel a bit springy and a skewer inserted should come out cleanly. 9. Allow the brownies to cool completely before cutting and serving. Cibare Magazine
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PICTURE CREDITS: Emma Walton-Moore
By Emma Walton-Moore
FOOD
Boozy Banana Loaf Cake By Charlotte Benbow
This recipe was one I worked from in a busy cafe and adapted to make it my own. It ended up being the café’s bestseller for obvious reasons. So, banana enthusiasts, give this a go. I’m drooling already… Enjoy Serves 8
INGREDIENTS
• 1 bruising Windward banana (in season now), mashed • 3 tbsp veg oil • 1 large egg • 30g choc chips or raisins soaked overnight in spiced rum • 1 tsp vanilla essence • 60g soft brown sugar • 110g plain flour • 1 tsp baking powder • 1 handful nibbed sugar (not essential, just looks pretty)
METHOD
1. Preheat your oven to 155C or Gas Mark 2 – low and slow for this! 2. Using the paddle attachment in your mixer, or a bowl and hand whisk,
combine the mashed banana and oil until well mixed through. 3. Beat in the egg, then stir in the raisins and vanilla. 4. Beat in your dry ingredients until well combined and you have a smooth cake batter. The only lumps should be your raisins or choc chips. 5. Next grease your loaf tin (any supermarket loaf tin will do nicely) with a bit of butter or spray, then line the bottom of the tin with greaseproof paper. This ensures easy removal once baked. 6. Spoon or spatula the mixture into the tin and smooth it out to ensure an even bake. At this stage you can top it with sugar nibs, but that’s not essential. 7. Pop it into the pre-heated oven for 30-40 mins and bake until golden coloured and cooked all the way through. To check this, use a cake tester tool or everyday knife to pierce all the way through to ensure it’s cooked in the middle. If it comes out gooey, your loaf isn’t quite there yet, but fear not – just
leave it in the oven a little longer until fully baked. 8. Once it’s ready, take it out and leave to cool. Then pop it out of the tin and voilà – prepare to feast. 9. To serve your loaf taking it to the next level, slice it as you would toast, sprinkle one side with icing sugar then grill for 1 minute on high heat and – oh my goodness – you’ll be in heaven! You can easily freeze this loaf to enjoy another day, but should get a good 3 days out of it fresh when kept in the fridge.
CHEF TIPS
• If your bananas are too ripe (for this recipe the more speckled and bruised, the better), pop them in the oven for 6 to 8 mins at 180C to blacken the skin and soften the banana inside. • This recipe doesn’t have to
be alcoholic, that’s just my personal preference. You can also use chocolate chips of your choice (I’d lean towards dark) or just plain sultanas. • Ever wondered why coffee shops and cafes have the fluffiest cakes? The industry secret is that we use combi ovens. This means we can set the oven to steam and roast at the same time – perfect for baking a cake while still keeping it moist and fluffy. You can still achieve this at home by putting a roasting tray ¼ full of boiling water at the bottom of the oven to create steam whilst roasting too. This method is also brilliant for baking breads. You can try this it for this recipe or do it without. • If you feel like your cake crust is baking too much while the middle is still raw, simply cover with tin foil to avoid the top burning mid-bake.
FOOD
PB & J Battenburg By Jack and Hayley Rowbottom
If for any reason you’ve been living under a rock and are unaware, PB & J is the abbreviation for possibly the world’s most amazing flavour combination… Yes, foodie pals, I’m talking about peanut butter and jam –or ‘jelly’ to our American cousins. As if this combo isn’t frightfully fabulous enough, when the Missus proclaimed she was going to use these flavours in a BATTENBURG CAKE, I was elated. You may have had Battenburg before – beautiful little fancies dressed in pink and vanilla, encased with apricot jam. Imagine that with peanut butter and strawberry flavours and tell me you’re not excited! The Battenburg cake was reportedly named in honour of the marriage of Princess Victoria (a granddaughter of Queen Victoria) to Prince Louis of Battenburg in 1884. 24
Extremely British and extremely yummy, it does require a bit of faff but is definitely worth the effort. INGREDIENTS 200g unsalted butter, softened 200g caster sugar 1 tsp vanilla extract 3 eggs 200g self-raising flour 1 tsp baking powder 2 tbsp peanut butter 1 tbsp cocoa powder 1/2 jar strawberry jam 1 pack ready-rolled marzipan METHOD 1. Preheat the oven to 180/160C fan. 2. Grease a square baking tin (we like to use silicone) and create a makeshift divider using foil and baking paper to separate the tin into two equal halves. Cibare Magazine
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3. Use an electric whisk to beat the sugar and butter together with the vanilla extract until pale and fluffy. 4. Fold in the flour and baking powder and mix until combined. 5. Separate the mixture into two bowls and add the peanut butter and cocoa to one bowl. Now you should have one vanilla mixture and one with peanut butter/chocolate. 6. Put each mixture into a different half of the lined baking tin. 7. Bake for 25 to 30 minutes until a skewer comes out clean. Allow to cool completely. 8. Trim the sides and top of each cake and cut in half lengthways. Use the
jam to stick the long edge of one vanilla slice and one PB slice together. 9. Spread the top with jam and repeat with the other cake pieces to create the classic Battenberg checkerboard. Spread the top with jam. 10. Lay out the marzipan on baking powder and dust with icing sugar to prevent it from sticking. Place the cake (carefully!) jam-side down and brush the remaining edges with jam. Using the baking paper for assistance, roll the cake in the marzipan so it wraps around the entire cake. Trim the ends to neaten. 11. Serve and enjoy with a lovely cup of British tea.
FOOD
Vegan Lemon Drizzle Cake By Emma de Sousa
Here’s a classic lemon drizzle cake without any dairy whatsoever! I promise you it’s as awesome as any other drizzle cake you’ll bake. The easy recipe takes hardly any time to make and only a little time to bake. You can just chuck it in a bowl without any fancy folding. The ground almonds* give it that bit of extra luxury but if you have a nut allergy, replace them with extra flour. INGREDIENTS For the cake 200g self-raising flour 150g golden caster sugar (or white will do) 70g of ground almonds* 1 tsp baking powder Pinch of salt 125ml good quality vegetable oil (I use rapeseed-based vegetable oil) 175ml unsweetened plant-based milk (I use soya for baking) 2-3 lemons 26
For the drizzle 2 unwaxed lemons 100g golden caster sugar METHOD 1. Pre heat the oven to 175C and pre-line a loaf tin with parchment paper. 2. Put all dry ingredients into a bowl and mix well. 3. Zest and juice the lemons (not the drizzle ones at this point) and add 50ml of juice + zest to the dry ingredients along with the oil and milk. Mix well. 4. Put batter into the lined loaf tin and bake for 30 minutes or until a knife comes out clean. If the cake starts to go too dark, lightly cover the top with some extra parchment paper for the last 10 minutes. 5. While the cake is in the oven, make the drizzle. Zest and juice the remaining lemons. Mix in the sugar until it dissolves – I usually pop it in the microwave for 20 seconds to give it a hand. Cibare Magazine
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6. When the cake is done, take a skewer and poke holes all the way through it, then drizzle the juice evenly over the top. Leave in tin to cool, then lift the cake out holding the parchment paper. I like to dust mine with some icing sugar.
FOOD
Guilt-free Chocolates By Samina Iqbal
With Easter having filled our supermarket aisles with every chocolate imaginable, what’s an allergy-challenged girl to do?
70g dates soaked and drained (to soften them) 1 ripe organic avocado
The Free-From sections in shops hosts a range of chocolate treats, but they don’t always taste great. More importantly, they don’t give that decadent indulgent taste-bud sensation we all crave. And when you’re on a health kick, keen to avoid eating ingredients you can’t pronounce, it’s time to get creative.
METHOD 1. A silicone ice cube tray is the best equipment to use. It saves lots of time by making it very easy to remove the chocolates. 2. Put all ingredients in a blender and mix until combined – it should look like a smooth cream. 3. Using a spatula, empty the contents into the ice-cube tray. Keep running your spatula over the tray until the mixture has filled each of the moulds. 4. Freeze for 2 hours. 5. Remove from freezer and squeeze each chocolate out into a glass container. Eat as many as you want then place the remainder back in the freezer. They’re best kept frozen and eaten immediately whenever you take them out.
The first time I made these, they all disappeared within a day. So I’d recommend double quantities, maybe hide them and definitely don’t share. Decadent Truffles INGREDIENTS 1 ½ tbsp melted organic coconut oil 1 ½ tbsp organic coconut flour A tiny pinch of sea salt 35g dark cocoa powder 28
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FOOD
Chickpea Cookies By Dani Gavriel
INGREDIENTS 1 tin of canned chickpeas, rinsed 2 tsp vanilla extract 1/2 cup crunchy natural peanut butter (regular peanut butter comes out too oily) 1 tbsp honey 1 tsp baking powder 1/2 cup dark chocolate chips METHOD 1. Mix all the ingredients together and mash until nice and smooth. 2. Add in chocolate chips. 3. Form into little balls and press down into a flat shape. 4. Use parchment paper to avoid sticking. 5. Bake for about 10 minutes at 180C The cookies are super soft when they come out of the oven. Enjoy! 30
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FEATURE
Cheese and a Pair By Sam Wilkin
It’s April, not quite into summer, but my God we’ve earned the right this winter to dream of long days, warm sun on our necks and a glass of something cold and delicious! This is an unashamedly summery pairing and one that draws inspiration from that great British classic, strawberries and cream.
I’m pairing Stracciatella with a sparkling red, an underrated style of wine. With delicious sweet strawberries to the fore, the Brachetto d’Acqui DOCG from Giacomo Bologna at 5.5% is eminently quaffable. It’s an Italian take on strawberries and cream, and totally delicious!
2014 could rightfully be called the summer of Burrata. It was the year when swathes of chefs discovered this decadently creamy Italian classic, the shredded Mozzarella and creamy filling encased by the lightest of Mozzarella skins. Whether served with Heritage tomatoes or a ripe pear, it was delicious.
• Stracciatella is available from Waitrose or you can find recipes online – it’s effectively shredded Mozzarella in cream. • The Brachetto d’Acqui DOCG from Giacomo Bologna is from Tanners Wines at £13.70.
A couple of summers later these same chefs caught on to the reality that it was the filling everyone loved, Stracciatella. Delicious, decadent, oozing and – importantly for chefs under pressure – much less expensive! A new menu item was born. 32
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Huski Home is an award-winning, family-run company that puts sustainability at the top of the priority list.
Biodegradable | Eco-Friendly We proudly utilise what is biodegradable and earth-friendly, by repurposing rice husks and other bi-products to create our own unique homeware collections. O ur Products Include: Travel Coffee Cups made from recycled rice husk Coconut Bowls made from coconut shells Hand-Carved Coconut Utensils made from the wood from c oconut trees 100% Grass Straws made from bullrush stems
To discover more about the Huski Home family,and to purchase our eco-friendly products online, visit our w ebsite: huskihome.co.uk
REVIEW
The Cheese Truck By Eve Tudor
Do you remember going out? I do. God, I miss it!! Part of me loves staying in whilst the other part relishes the sweet memories of all the fun we had. Just being out in town. Seeing friends and, you know, touching my face! But one of my favourite places to go would be the Cheese Bar! I mean. It’s a bar and I eat cheese there. But this place is genius! Each cheese is paired with something extra! So you can pick your cheeses and they come with special accompaniments. What that will be who knows, but they work together like magic in your mouth. Sometimes it’s chutney, sometimes it’s a pickle, and sometimes it’s a biscuit!! Whatever it is, it’s amazing! And they do the same with charcuterie too. Delicious plates of meats paired with all sorts of flavour combinations! It’s really exciting. Part of the excitement is that it’s no 36
ordinary bar. All the food arrives on a conveyor belt of dreams!! Rather than the now norm of having sushi on it, you can actually get your cheese and charcuterie delivered to your seat! You have your little menu with the plate colours explaining which cheeses and charcuterie you can find and away you go. With all these pairings we can’t forget the booze! After all, where would we be without the perfect wine, beer or cider to go with our choices? But have no fear! They have all of that covered too, for our pleasure! So you can go and have a great meal with friends and family enjoying a simple yet incredible feast with all that you need. (Has a small cry) But wait!! As the sweet memories of good times gone by are slightly crushed under the weight of not being allowed out at all, there is a beautiful light bursting through Cibare Magazine
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the windows and that light is shining off a big yellow truck. The Cheese Truck to be precise! The Cheese Bar started its life as the Cheese Truck, going round markets and food festivals and, well, it’s made a comeback big style! Whilst we isolate in our homes dreaming of cheese, we can simply get on line to get our fix. You can place an order for incredible British cheese, charcuterie and of course wine, beer and cider and have it delivered to your door! You barely have to move from your sofa except to pick it up from your doorstep on your very special delivery day. POW!!! The cheese night is back in the room!! They have a great selection and did I mention IT’S ALL BRITISH CHEESE!!! So whilst we sit in our homes to save the NHS, to save our friends’ and families’ lives potentially, we could be ordering British produce to save these small producers from going out of business whilst looking after The Cheese Bar/Truck too! It’s never been easier to buy local and British as it is right now and they have such an amazing variety of cheese and charcuterie that why would you go anywhere else? PICTURE CREDITS: Nic Crilly-Hargrave
But! Enjoy your nights out whilst being in. Get your mates or partners to order some too and make an online party of it. Why not! Get online now at thecheesebar.co.uk and enjoy!
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FEATURE
Something special for summer By Gillian Balcombe
It’s very hard to ignore the uncertainty and anxiety that’s gripping us all in these challenging times. But one thing is very sure, as I sit writing this. The skies are blue, the sun is shining and summer is most certainly on its way. So here’s a dessert that will bring a smile to your face – either in lockdown or when we’re all out and about again, celebrating! It’s a special ‘cake’ my mother used to make for any party and now I use the recipe, adapted slightly. An absolute favourite among friends and family, it’s gluten-free too. Raspberry Meringue Gateau INGREDIENTS For the meringue: 4 large egg whites Pinch of salt 180g caster sugar 1 tsp lemon juice 125g ground almonds 40
For the filling and topping: Fresh berries of your choice: raspberries, strawberries, blackberries or a mix 300ml carton double cream 1 tsp vanilla essence 1 tsp lemon juice 1 tbsp caster sugar Freeze-dried raspberries or strawberries METHOD 1. Take two 8”/20cm sandwich tins and line the sides and bases with parchment paper. 2. Preheat the oven to 160oC / 140oC Fan / Gas Mark 2-3. 3. Whisk the egg whites with a pinch of salt until they form stiff peaks. Add half the sugar to the beaten egg whites, a tablespoon at a time, whisking at each addition, then add the lemon juice and whisk again until very stiff. 4. Mix the remaining sugar with the ground almonds and fold gently into the meringue mixture. 5. Divide the mixture between the Cibare Magazine
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two prepared tins and smooth the tops. 6. Bake for approximately 45 minutes or until the tops feel crisp to the touch and the colour is changing. Turn off the oven and leave the layers inside to cool. 7. Once cooled, carefully peel away the parchment paper and place the meringues on a wire rack. They should be crisp outside and slightly soft and chewy inside. 8. Whip the double cream with the vanilla essence, caster sugar and lemon juice, taking care not to overbeat or the cream will split. 9. Spread about half of the whipped cream over one layer of meringue, then place a layer of berries on top. Spread another thin layer of cream over the berries and sandwich on the top layer of meringue. 10. Smooth the remaining cream over the top of the cake and decorate with a few berries or a scattering of freeze-dried berries for a lovely intense flavour. Or do both! Serve and enjoy... NO-WASTE TIP: Remember you can use up those egg yolks making delicious goodies – such as chocolate truffles, mayonnaise, coconut pyramids – so they don’t go to waste. -Editors Note If your meringue doesn’t work out the way you hoped, it will still taste incredible! I promise.
GARDENING
Grow Your Own By Emma de Sousa
April is a busy month in the garden. The first signs of spring have already sprung, green shoots are popping up everywhere (along with weeds!) as the days get longer and the weather starts to warm up in preparation for the days ahead. So long, storm season We’ve had one of the wettest winters I can remember. Some parts of the UK have had a really hard time with rain that seemed to fall non-stop for weeks on end. That may not be entirely correct, but I’m sure that’s how it felt for some folk! My garden is on heavy clay soil and each winter the water sits on the surface of the ‘lawn’ (to be honest, it’s more of a mud patch at this time of year) and this winter’s been no exception. We’ve had to wade to the top of the garden and the dogs don’t even want to walk on the grass – they hate getting their feet wet! The poor old chickens have had 42
mud boots on their feet pretty much all winter. And the grass has churned up more as the months pass, so my annual grass-sowing has been delayed. But as the days lengthen and get drier, a sense of hope and joy starts to creep in. All the jobs that have been left over the winter (believe me, there have been many) now seem urgent, especially with those pesky weeds popping up. The benefits of raised beds The raised beds I put in a couple of years ago make it much easier to keep on top of everything, including weeding. We cleared most of them at the end of last year, except the Portuguese cabbage we grow year-round for our favourite Portuguese Green Soup, and to feed our rescue hens. We weeded, mulched and topped them all with a good layer of nutrient-rich compost to help the soil recover over the Cibare Magazine
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The other good thing about raised beds is that they’re easy to cover with membrane to suppress weeds, if you want to be super-efficient. Covering your beds early on lets the soil warm up faster, so planting tends to be easier and more successful because the soil’s that bit further along, rather than too cold. It’s not too late to get growing Hopefully by now you’ve planned what to grow this year, already started seed sowing and have some plants on the window ledge or greenhouse. If you haven’t got around to it yet, or lack time or space, buy in some plug plants. It’s a quick, easy way to get ahead of the game and cut out the initial legwork. If you grow in a small space, it’s also a great way to grow exactly what you need. Once the weather really warms up, there’s no reason you can’t sow directly into pots and beds without the need for a greenhouse. Keep an eye out for frost Don’t be fooled by longer days and warmer weather. We can still get hard frosts in April so if you do any direct sowing, watch the forecasts and fleece things if need be. I don’t tend to plant out my greenhouse seedings until after the second week in May. There’s nothing worse than getting out those plants and seeds, only to lose them all to one night of frost! I have a stack of old plastic water bottles (the really big ones you get in workplaces) with the bottoms cut off, which I use as a 44
cheap alternative to a cloche. I inherited mine from my old allotments and have had them for years. I store them on a bamboo stick in the ground next to my compost bins, then slip them off as I need them. THINGS TO DO THIS MONTH • Keep on top of the weeds. They’ll appear all over the place, so the longer you leave them the worse it’ll get. Run a hoe along beds between planting/sowing and get them while they’re small! • Sow in succession to ensure a constant crop throughout the coming months, especially ones such as lettuce, rocket and micro leaves, which are all best picked and eaten while the next batch is on its way. You can even plant them in old guttering. • Plant marigolds in your greenhouse to repel greenfly. Companion planting is great for keeping aphids away and attracting beneficial insects which feast on them, such as ladybirds, lacewings and hoverflies. Other good companion plants include mint, thyme, lavender, garlic and chives. Some repel, others attract good insects and pollinators to your garden. Plant mint in a container or it’ll take over. • Keep composting! I always go on about this but it’s really one of the best things you can do if you have the space. It’s an ideal way to use all those garden cuttings, kitchen peelings, even shredded cardboard – and get the most nutritious compost to feed your beds. Remember: the key to good compost is Cibare Magazine
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PICTURE CREDITS: Emma de Souza
winter months, let the worms do their thing and get them ready for planting.
If space is tight, how about investing in a wormery? It’s a fast, efficient way to get great nutrients into the garden or on to the allotment. Visit the RHS website for more information. • Invest in a small shredder. We have a fair-sized garden and I’m also a florist, so I have lots of waste to shred and add to the compost heap, or use the woodier stuff to cover paths. It doesn’t just look good, it’s a great way to suppress weeds – and it means nothing goes to waste! Be careful to avoid putting anything you suspect has been sprayed on the compost heap. We grow our own flowers here, or buy in from other growers who don’t use chemicals. On that note, I’m a great believer in organic growing. If you build up a good little eco system in your garden or allotment, pests are mostly kept under control and you know you’re growing the healthiest food possible. Sometimes they get the better of you, but just move on and learn what does/doesn’t work.
• Make safe places for wildlife. Hedgehogs are also on the decline, so make safe areas for them to live and ensure they can travel between properties via little walkways under fences. Leave wild areas of logs and leaves where they can forage for food – they’re great at eating slugs! Be mindful when lighting bonfires or strimming grass, and PLEASE don’t put down slug pellets or rat poison as these kill them. • Make a pond! It doesn’t have to be huge. Just a washing-up bowl sunk into the ground with some pond plants, stones and logs for wildlife to hide in/ under will do. It also encourages more creatures into the garden to eat up those slugs… • Feed the birds, even during the warmer months – and don’t forget to provide water. Those are just a few things you can do to help biodiversity in your own green space, whatever its size!
PICTURE CREDITS: shutterstock_Coatesy
air! Keep your heap ventilated, turning it every now and again, and make sure you have a good mix of brown and green matter. Scrunched-up cardboard can help ensure the air circulates.
• A wonderful way to make your garden eco-friendlier is by growing flowers. Bees and insects love them – and anything we can do to help bees thrive is a good thing. It also encourages other beneficial insects into the garden, to eat up the pests that seem to do nothing but ruin all your hard work! 46
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WINE
Kingscote Estate Into the Vines By Katie Goodchild
Kingscote Estate is focused around a seven-year old barn you’d be forgiven for thinking is much older, as it’s partly constructed from an original 15th century tithe barn. It’s a vision of beauty. Outside, you’re welcomed by large church doors. Inside, 15th and 21st century oak blend together and an old converted milk cart at one end displays the goods to buy. At the other end, one can relax in leather chairs atop the mezzanine, enjoying a glass of wine and a charcuterie board. During its short lifetime, Kingscote Estate has had two owners. Drawing inspiration from Nyetimber, 20,000 vines were planted in 2011. The first planting consisted of the three classic Champagne varietals: Chardonnay, 48
Pinot Noir and Pinot Meunier. This was followed by a planting of Bacchus in 2012. Kingscote Estate’s first harvest proved triumphant. They produced two wines, a still Chardonnay from the 2014 harvest and a Blanc de Noirs from 2013. Both were entered in the world-famous Decanter World Wine Awards and both emerged with awards. Taking great wine to the world In 2017 Kingscote was bought by the Dixon family. Mark Dixon’s mission was to grow its humble, beautiful beginnings into something greater, to enable more people to enjoy the estate and its wines. 90,000 vines were planted in 2018 and they expect to build a new winery within the coming year to cope with the increasing demands of winemaking. Wine production has grown from the two bottles entered in the DWWAs to four still wines, four sparkling wines and Cibare Magazine
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PICTURE CREDITS: Nic Crilly-Hargrave
Sometimes you experience things in life that make you stop in your tracks and take notice. Tasting Kingscote Estate’s 2013 Blanc de Noirs was one such experience for me.
To prepare for the influx of grapes the team will pick and process in 2020, they’ve been buying in additional grapes from local growers. Choosing to work with growers from the start of the season has made the winery team as aware of activity in their growers’ vineyards as what happens in their own. The vineyard and winery follow sustainable practices and practiced organic farming in 2019. Having to abide by specific restrictions in the vineyard is incredibly tough. They found they were spraying vines to protect them from damage, only for all their hard work to be washed away by the next bout of rain. A pattern which seemed to continue throughout the year. All along, winemaker Andy Cooper has nurtured their original wines while introducing new styles. • Blanc de Noirs 2013 A few cases of Blanc de Noirs 2013 still remain, which I thoroughly recommend you snap up. The sparkling wine, made entirely from Pinot Noir grapes, has undergone extended lees ageing, followed by further ageing in bottle. As a result, it has a wonderful complexity of flavours: expect brioche, butter, red plum and forest fruits. • Chardonnay A still Chardonnay, their other first, is wildly impressive. The nose offers nothing of that on the palate. The wine 50
was fermented in stainless steel, yet protests to have been matured in oak, with rich notes of butter, pastry and peach. Tasting the wine, it resembles a young Chablis – crunchy green apples with hedgerow notes and a crisp acidity. • Bacchus There are two styles of Bacchus, a grape variety that has become England’s signature white grape. Both hail from the 2017 vintage. One has been fermented solely in stainless steel, resulting in a wine with zippy acidity and notes of lemon, gooseberry, elderflower and freshly-cut grass. The other, Fat Fumé, has been aged for three months in oak barrels with the aim of producing a softer style of Bacchus. It is fuller-bodied with aromas reminiscent of peaches and cream, followed by buttery notes and a prominent but mellow acidity on the palate. • Sparkling Two Charmat style wines, a Brut and Rose, have been made from the 2018 harvest. Charmat is the winemaking process used in the production of Prosecco and, unlike the large majority of English sparkling wines or Champagne, it’s a lighter, refreshing style of sparkling wine designed to be drunk at a young age. Thanks to 2018’s glorious sunshine, the grapes were in abundance and picked with ample acidity and fruity notes – ideal for this style of winemaking. The Rosé Brut 2018 is made by a blend of Bacchus, Pinot Meunier, Chardonnay and Regent. Fruit dominates. It’s a delight of red fruits – strawberries, cherry and raspberry. Cibare Magazine
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PICTURE CREDITS: Nic Crilly-Hargrave
a sparkling ‘cyder’. A healthy 120,000 bottles were produced in 2019 and they expect production to reach 250,000 bottles in 2021.
Treat yourself to a winery tour All of this and more is available to taste at Kingscote Estate. Much like the New World wine regions of Australia and New Zealand, England’s wineries are throwing opening their doors to the public. Besides a wine tasting – you’re welcome to visit unannounced on any day of the week – the estate offers a wealth of activities to explore. Tours run Thursday to Saturday and are followed by a tutored tasting. If you choose (and I’d recommend it), cream teas or lunch platters are available for grazing afterwards. Come the summer, tour goers will also be able to enjoy a picnic within the grounds. Demand has led the estate to increase tours to three per day, so book in advance to avoid disappointment. A wonderful place to spend a day – or more At the nights warm up, Jazz on the Lawn will be making a return and, new to the estate, monthly chef masterclasses. But perhaps the most exciting to come are pop-up events bringing visitors from London to Kingscote via steam train.
feels a shame. Luckily, those keen to immerse themselves in the English wine scene will soon be able to luxuriate in a stay at the estate’s two-bedroom cottage. I’ll be back As my afternoon drew to an end and I sipped my glass of Blanc de Noirs, I sat watching people coming through the doors. Couples with dogs, ramblers sodden from the rain, a Master of Wine – and us. All there for the same reason: Kingscote Estate offers something truly special. This includes wines that sing to the likes of myself, MWs and Cibare readers, and beautiful surroundings for those who want to explore. The generosity and warm welcome of the staff has stayed with me. In an industry that can appear all too stuffy, Kingscote Estate has forged a remarkable business devoid of British stiff upper lip.
PICTURE CREDITS: Nic Crilly-Hargrave
Discover the peaceful countryside on self-guided walks through vineyards and an apple orchard, or head to the famous Stone Farm Rocks and Bluebell Railway. There are also two fishing lakes brimming with carp and bream. Do as three ramblers did during our visit and make a mid-walk pitstop at the barn for a cup of tea or coffee - though a glass of wine makes much more sense. The estate has a tranquility to it, so only being able to enjoy it for an afternoon 52
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HEALTH AND NUTRITION
Now you really CAN have your cake and eat it! By Suzanne Purton
The position that we find ourselves in actually makes this method of Flexible Dieting easier. As the large majority of us are forced to spend more time in our homes, it actually puts people in more in control of their nutrition as most of us are preparing meals at home. So this is a perfect time to be organised with shopping, and start a new, healthy habit and relationship with food! Now that the days are finally lighter and the weather’s getting a little warmer, these are two positive contributing factors that help people continue with their workout schedules. And with the summer months not far behind, there’s the prospect of wearing less clothes, trips to the beach and so on. These are all motivators to keep up with training. However, what many tend people to neglect is their nutrition. It’s often said that to make weight changes, 80% of what we do should focus 54
on nutrition. There are many diet plans out there, and many work. Don’t eat any carbs, fats are bad for you, definitely no cakes or treats… But are they sustainable? Yo-yo dieting has proven time and again that they’re not. This is not a healthy or happy way to lose weight and keep it off. So I stay away from that kind of dieting misery and introduce clients to the Flexible Dieting method – also known as If It Fits Your Macros (IIFYM). This plan promotes the idea that no foods are bad and you can choose the ones you like, as long as they fall within your macronutrient needs. It’s not so much a diet as a healthy lifestyle. And it‘s becoming a popular way of controlling calories because it doesn’t eliminate any foods. So yes, you CAN still eat all the foods you love – as long as they fall within your macro and calorie ranges. Cibare Magazine
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So what are macros? Your macros comprise of carbohydrates, fats and proteins, the three nutrients most important to us.
weight maintenance or weight/muscle gain. Then your macros are split into percentages which add up to your total calorie target.
• PROTEINS Proteins are vital for processes like cell signalling, immune function and the building of tissues, hormones and enzymes. They’re also important building blocks of bones, muscles, cartilage, skin and blood. Protein recommendations vary depending on body composition goals, age, health and more.
First, work out your Total Daily Energy Expenditure (TDEE) – the total number of calories you actually burn in a day, including through activity. You can find handy TDEE calculators online. The general recommendations are: to lose weight, subtract 20% from your TDEE and to gain weight or muscle, add 20%.
EXAMPLES: Eggs, poultry, fish, tofu and lentils • FATS Your body needs fat for energy and critical functions, such as hormone production, nutrient absorption and body temperature maintenance. EXAMPLES: Oils, butter, avocado, nuts, meat and fatty fish • CARBOHYDRATES Carbohydrates include sugars, starches and fibres. Most types of carbs are broken down into glucose (or blood sugar) which your body either uses for immediate energy or stores as glycogen in your liver and muscles. EXAMPLES: Grains, starchy vegetables, beans, dairy products and fruits Calculate your calorie and macro targets Many flexible dieting websites can help you work out your calorie and macro nutrient needs. (Better still, invest in a personal trainer!) What you need is a target based on your longterm goal. This could be weight loss,
Here’s an example of an 1800 calorie plan: • CARBS = 4 calories per gram | 30% of 1800 = 540 Kcal • PROTEIN = 4 calories per gram | 35% of 1800 = 630 Kcal • FAT = 9 calories per gram | 35% of 1800 = 630 Kcal Track your foods Keep track of your calories and macronutrients using online apps such as MyFitness Pal. These apps have huge food databases and a barcode scanning facility that’s easy to use with your phone. You also need scales so you can accurately measure and weigh any foods you input manually. It’s quite an interesting journey to learn about the calorific value of foods. It can really help you become accountable for what you eat and embrace a healthier lifestyle. For example, a couple of biscuits could equal the same calories as a healthy plate of nutrient-dense vegetables and salad. Eat the biscuits if you stay within your calorie target, though obviously this isn’t the healthier option. But now and then
it’s fine to enjoy the things you love. And this is the secret to Flexible Dieting – nothing is forbidden! Keep an eye on your weight But do NOT become obsessed with the scales. Everyone can easily fluctuate by a couple of kilos from one day to the next for various reasons, including dehydration, sleep patterns or poor bowel movements. However, it’s good to record your weight over a period of time. I like clients to commit to a minimum of 5 months with me so we can see a change over time, because changing habits is a journey and should be done in a safe, healthy way. The fit of your clothes is one of the best indicators of weight and body change – or try taking pictures every few weeks for a good overview. I often have clients who show very little movement on the scales, but see a visual change in how their body looks and how their clothes feel. Make adjustments if need be If you find that weight isn’t moving you can always reduce calories by another 50 or so, but make sure these come from carbs or fats. It’s important to keep a good level of proteins in your diet, as these are the building blocks to help repair and maintain muscle. Flexible Dieting can be a great way to teach food balance and help people understand where most of their protein, fats and carbohydrates come from. Allowing all foods also removes some of the pressure and guilt linked to more restrictive diets, making the whole experience more enjoyable.
Food is to be enjoyed, not to be seen as the enemy. And when I say enemy, I’m referring to the cakes and treats we often desire but won’t let ourselves have, resulting in dieting misery! That’s why I introduce my clients to the 80%-20% rule. Eat 80% of healthy nutrient-dense foods and 20% of what makes you happy. That’s what makes this eating plan sustainable. If that treat makes you smile or feel better, it’s done you a positive service at that moment. It’s not the enemy! And if you’re still not convinced, make your own treats so you’re control, because you know what’s gone into them. You can find countless recipes online. Food is our health and therefore is our wealth. Let’s treat it with respect. Banana & Blueberry Cake INGREDIENTS 3 ripe bananas 180g ground almonds 1 tsp vanilla extract 1 tbsp of honey/maple syrup 3 large eggs 2 tbsp coconut oil, melted 150g blueberries METHOD 1. Preheat the oven to 180C for a fan oven. 2. Line a baking tin with greaseproof paper. 3. Mix all the ingredients together, folding in the blueberries last. 4. Cook for approximately 30mins, or until golden brown.
BUSINESS
THE KIDS’ TABLE By Sarah Frow
Sarah Frow, founder of this ingenious pop-up children’s corner service for pubs, restaurants, food halls and shopping centres, tells us all about her business and how its going to help us have a great meal whilst we are out and about. How did The Kids’ Table get started? I came up with the idea when my son was about three and a half. He’d reached the age where he was out of a high chair and into everything. Gone were the days when I could go for lunch with friends, as I did every week in my pre-parent life. Many a time we’d attempt a lunch out and bail early because he was getting restless, as there was nothing more than a menu and half a wax crayon to keep him entertained. Then we tried the few places out there that offer somewhere for parents to eat alongside a soft play area – but quite 58
frankly they’re just not the kind of places I want to hang out in in my spare time. So I thought, ‘What if I could create a pop-up kids’ corner service for the places where my friends and I want to hang out?’. The adults would be able to have a good time and take a break from entertainment duties while the kids have fun too. After a year of honing the idea, setting up the business and pitching to pub chains and restaurants, The Kids’ Table was born! How does The Kids’ Table work? We pop up on a weekly basis at our pub and restaurant ‘residencies’. We take over a table and chairs in the corner of the venue and our team keep an eye on the nippers while they enjoy craft, games and face-painting. Which means Mums and Dads can enjoy a long leisurely lunch... and finish a sentence. Cibare Magazine
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It’s also a boon for non-family groups who can reclaim their adult space and not be bothered by restless children running around, knocking their chairs and using under their table as a dinosaur den. The venue staff also thank us for ridding them of the problem of kids venturing behind the bar and tripping them up! The fun is for 3 to 10 year-olds. During quiet periods, younger children are welcome to join in if accompanied and supervised by a parent or carer. Do parents need to book? No – the service is first-come, firstserved and free to the venue customers. Simply book your table as normal and let them know you’ll be wanting to use The Kids’ Table so they can seat you nearby. We’ve never had to turn anyone away as there’s a natural rotation with children returning to their parents to eat. What’s next on your agenda? Now we’re looking at all aspects of parents’ leisure time that are compromised when kids come on the scene. Any parent will tell you two main things you sacrifice when becoming a parent are the chance to socialise and exercise as much as you’d like. So we’re speaking with fitness studios to give parents the opportunity to work out while the kids have fun too. We’re also branching into shopping centres with our ICON at The O2 partnership. Ultimately our dream is to have a network of like-minded parents running their own Kids’ Tables at venues in their local areas across the nation, so this year we’re starting to franchise.
FEATURE
KEEP THE KIDS ENTERTAINED AT HOME By The Kids’ Table
FIRE-BREATHING DRAGONS INGREDIENTS • One paper cup • Coloured card or paper • Tissue paper – ideally in ‘fire’ colours: yellow, red, orange, blue • Wiggly eyes, eye stickers or a white address label • Craft pompoms (not essential) • Gluestick or glue dots • Scissors METHOD 1. Cut the base out of your paper cup. 2. For the spikes: a. Cut a strip of card about 2cm wide and little shorter than the length of the cup. b. Cut out small triangles from the strip (the points of your cuts shouldn’t go further than halfway into the width) to form spikes to run down the dragon’s back. c. Fold in half lengthways and glue
along the top centre of your cup 3. For the eyes: a. Use your wiggly eyes or eye stickers – or make your own by cutting circles out of a white address label and drawing on the pupils with black felt tip. b. Glue each one on to a small pompom. c. If you don’t have pompoms, cut two small rectangles of coloured card (about 1.5cm tall x 1cm wide) and cut them into a rounded shape at the top. Stick your eyes on to the rounded part at the top, fold in half under the eyes and glue on to the top of the cup, near the base 4. For the nostrils: a. Stick two pompoms on the top, evenly spaced apart at the mouth end of the cup. If you don’t have pompoms, make them from card the same way you made the eyes in No.4 5. For the flames: a. Cut strips of tissue paper for the flames – roughly 1cm wide x 15cm long. Make them long enough to fill the inside
edge of the mouth of the cup. b. Glue the strips next to each other all the way round the inside of the mouth of the cup 6. Decorate your dragon any way you like – you could add scales with felt
tips or stick on tissue paper patterns. 7. Place your mouth at the base end of the cup and blow to make your dragon breathe fire!
BOOK REVIEW
SWEET By Yotem Ottolenghi and Helen Goh By Rebecca Stratton
I’m a huge fan of the Ottolenghi books and delis and this marvellous book covers all the cakes, pastries and delectably sweet treats they are so known for. If you’ve passed any of the delis, you’ll no doubt be familiar with the huge meringues that pile high in the windows. Cookies and biscuits The photos in this chapter are stunning. Rhubarb and Custard Yo-Yos are a cute play on custard creams. Cranberry, Oat and White Chocolate Biscuits are hearty flapjack-style cookies with a thick coating of white chocolate, something I’ve enjoyed from the deli before and look forward to creating at home. Amaretti with Honey and Orange Blossom will use up those pesky egg whites we’re often left with when cooking. Soft Date 62
and Oat Bars are super-healthy date and seed-filled flapjacks for breakfast onthe-go. Mini cakes These are another speciality the delis are known for. Tahini and Halva Brownies sound amazing and the accompanying photo only confirms my hunch. If you’ve never had tahini with something sweet before, it’s to die for! The recipes for Mini Bunt Cakes, or tea cakes as they call them, have appeared in previous books but we get some new flavours here. Lemon, Blueberry and Almond Cake and – for chocolate fans – Hazelnut Crumble Cake with Nutella Icing. Also a special mention for one of our five-a-day, Banana with Rum Caramel, heaven... There are plenty of gluten-free recipes too, including a flourless chocolate version of the tea cake. Cibare Magazine
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PICTURE CREDITS: Yotem Ottolenghi and Helen Goh
I was thrilled to hear that cakes and desserts were a theme for this issue. I’ve had this book on the shelf for a while, waiting for the opportunity to share it!
Cakes This chapter on big cakes has some really interesting recipes, such as Beetroot and Ginger Cake with Sour Cream Icing. Apple and Olive Oil Cake with Maple Icing is one of the shop’s signature cakes and bestsellers, and it’s easy to see why. See also Pineapple, Pecan and Currant and the more unusual Grappa Fruit Cake, which I’m sure some of you lovely readers would love to indulge in. Lemon and Blackcurrant Stripe Cake is a rustic homemade showstopper that’s sure to impress. The next recipe on my list is Pistachio Roulade with Raspberries and White Chocolate – the colours look so appetising! Cheesecakes Many people would choose cheesecake as their favourite dessert, my other half included! Passionfruit with Spiced Pineapple, Chocolate Banana Ripple and Fig, Orange and Mascarpone are just a
few of the delicious recipes on offer. Tarts and pies This chapter includes Chai Brulée Tarts and Fig and Pistachio Frangipane, mmm. Dessert As I write, the rain’s pouring outside so the Rolled Pavlova with Peaches and Blackberries makes me yearn for summer! Ginger Crème Caramel is a fun twist on a classic and there’s a great recipe for a Knickerbocker Glory – not just a favourite with little kids. The last two chapters cover confectionery and a huge reference section on techniques and ingredients. It’s lovely to just sit down with and flick through while having a coffee – don’t tell me I’m the only one who does this with cookbooks instead of novels? This book not only has great recipes and ideas, but is also beautifully presented and photographed.
PETS
Confectionery’s not so sweet for canines By Roz Lishak
Spreading the word about ‘crossover’ products – the art of incorporating everyday ingredients into a shared human and hound diet – is a subject close to my heart. In recent years, the humanisation of the pet world has reached an all-time high, and the consequences of not learning the limits of safe food-sharing are reaching an alltime low. Stay in the know, stay safe As owners discover more ways to include their dogs in every aspect of daily life, the vital feeding need-to-knows often get lost in the excitement of being a new pet parent. Birthday parties, ‘gotcha days’ for rescue dogs, Valentine’s Day, Pancake Day, 64
Easter, Christmas – and that list doesn’t even include family celebrations – what’s the one thing they all have in common? They all include food, and when it’s a celebration you can be sure there will be cake! Confectionery for canines is an absolute minefield Both chocolate and xylitol (the artificial sweetener found in many sugar-free sweets) can be toxic to dogs. Why? Chocolate contains theobromine, a substance that can cause a dangerous drop in blood sugar (hypoglycaemia) in dogs. So ‘sugar-free’ is not a green light to share sweets with your dog. In fact, it takes a lot less xylitol than you find in chocolate to poison a pet. For a small dog – a toy breed such as a Yorkshire Terrier – eating just 0.05g of Xylitol could be lethal. Cibare Magazine
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PICTURE CREDITS: shutterstock oksana2010
Thank you Cibare for this month’s sweet theme – it plays right into the palm of my puppy dog paw. I may even have to grab a ladder to climb down from my soapbox!
Share the love, NOT the sweets The dangers of sugar for dogs are also alarming in that canine issues with tooth decay, diabetes and weight all mirror those in the human world. So if you’re tempted to share treats with your pet, consider that you’ll be sharing far more serious health concerns too. So before you give in to those puppy dog eyes, the begging, possibly whining and definitely endless staring, stop, think – and don’t.
Team Links Despina Mina - @forkedldn Emma Walton - @supperinthesuburbs Jon Moore - @beerinthesuburbs
Margot Henderson - @margotehenderson Dhruv Baker -@dhruvbaker1 Sam Wilkin - @cellarmansam Charlotte Benbow - @charlotte.benbow Katie Goodchild - @heritagewinesuk Emma de Sousa - @theurbanflowerfarmer Ying Bower - @yingenough Dani Gavriel - @dani_gavriel Penny Langford -@peneoplepeer Roz Lishak - @yourpupparazzi Rebecca Stratton -@cakerebecca Gillian Balcombe - @gillianbalcombe Jo Farren - @jo.farren Samina Iqba - @samina.i Sarah Frow - @thekidstableuk Suzanne Purton - @suzanne4fitness Eve Tudor - @editoroffood Eileen MacCallum - www.aweebirdie.com Theo Michaels - @theocooks www.theocooks.com
Jack at @jacksmeatshack
Viners Cutlery @vinerscutlery
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