Magazine feb 15

Riley’s

CUISINE live • breath • food

ISSUE 3 FEB 2015

February HEALTHY LIVING LOOK BOOK Turkey and The perfect gift for courgette koftas that special person

INTERVIEW Dorothy Kern

inside Riley’s Cuisine REGULARS 4 Editors letter

8 Foodie Calender 10 Riley’s Condiments 11 Vegetable of the month 14 Healthy Living 26 Look Book 39 Next Months Cover

RECIPES

12 Fish pie with souffle crouton

Feature Articles

topping 15 Saltes Dark Chocolate torte

Above: Lemon cheese cake

by Dorothy Kern

COVER IMAGE

18 Pumpkin Soup 20 Turkey and courgette koftas 22 Seductive Chocolate Pudding 23 Romantic Cherry Tart

16 Interview: Dorothy Kern Cake baking sensation 24 Interview: Raffaella Palumbo Language Guru and Chef

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FRONT COVER: Sweet chocolate treat; chocolate pudding and cherry tart RILEY’S CUISINE

CUISINE February #Riley’sCuisine LIVE • BREATH • FOOD

@ fideliasancho What’s up friends, itss fantastic article concerning educationand entirely defined, keep it up aall the time. @ intervals6minor You should be a photographer

T

The gooey month of love, is upon us yet again.

Get sweet tooth at the ready, Titanic, Bridget Jones Diaries and Sex and the city on tape (yes I have it on tape, I’m old school I like it that). For all those in love Riley’s Cuisine has heart melting cakes and recipes to impress that special someone.

February isn’t just about valentines day something that has been long overlooked is the new appreciation of same-sex relationships in America February has become a holiday month for Gay Pride. Also this month From January 31 - February 17, 2015, Venice will slough off the winter gloom and burst into life. During the Carnival (Carnevale), this most magical of cities fills with a mass of masked party-goers - posing and preening, dancing and philandering, in a slightly surreal re-invention of a great tradition of the city. If you love the glitz and glamour Fashion Week is also around the corner, we’ve found yourself going along so look out for our posts on Instagram. In other news as Riley’s Cuisine looks towards it’s 5th Addition we are expanding our search of food producers, recipes, restaurant locations, and Chef to Chef; thank to all of Riley’s Cuisine follower over the multitude of online platforms we are pushing forward to print by 2016.

EDITOR - IN - CHEF

Beautiful butterfly prawn @ASKItalian #prawn #seafood #goodfood #Italian #askitalian #restaurant #london #Marylebone #lunchtime

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RILEY’S CUISINE

Riley’s Cuisine Editor-in-Chief Kanndiss Riley

Chef Sub Editor Curtis Ashley

Sub - Editor Saher Malik

Creative Assistant Amna Suhail

Picture Director Elena Musikou

Art Director Dennis Asare

Feature Assistant Yemi Davis

foodie

CALENDER Borough Market and Maltby Street Market Food Tour

Budleigh Buy Local Food & Drink Festival

The second Budleigh Salterton Food and Drink Festival kicks off at 5pm on Friday March 13th with a fantastic line up of culinary expertise from River Cottage HQ, McMillan’s

Deli The local beer festival will open proceedings and some tasty foodie delights will be on offer in the kitchen! Location - Public Hall, Budleigh Salterton, Devon EX9 6RJ

This Coutours tour is a tasty treat for all food lovers, and involves visiting and sampling street food from London’s iconic Borough Market and the small and bustling relative newcomer to the scene, Maltby Street Market. The tour delves into the different foods eaten over the years and looks into how tastes have changed over time. Highlights include the delights of the sea from Richard Haward’s oyster stall, a taste of Pieminister’s British pies, Neal’s Yard British cheeses and bread tasting at Bread Ahead.

Location - Cheapside London, EC2V 6AA 07934 781 056

The Chocolate Festival

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By popular demand, This year much more chocolate.

More tastings. A chocolate café.

Even a Cocoa Spa. So whether

you visit with friends, family or your partner, you’ll find all the ingredients for a chocolicious day out: a chance to taste, shop,

relax and indulge in the yummiest chocolate bars.

Location Business Design Centre London Date 27th - 29th March

RILEY’S CUISINE

Chocolate Tasting Evening

Our experienced hosts will give an introduction to the world of fine chocolates and what we do and how we do it. Some secrets will be shared with you. We discuss the different varieties of beans and how they are made in to chocolate as we know it today. Time – 7pm to 8.30pm Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA. £47 per person.

8 people maximum per class.

BROADSTAIRS FOOD FEST - SPRING FAIR On offer at the Food Fest artisan beers and ciders, Kent cheeses, organic and sourdough breads, stacks of preserves and chutneys and a host of hot food stalls: curries to crepes; pork to pasties. A great reason to make Broadstairs your Easter destination Start Date: 4th April 2015 Location- Pierremont Hall Gardens, Broadstairs

Chocolate Walking Tour of London or Oxford Satisfy your chocolate cravings with a sweet treats learning experience, touring with Great British Tours. The London tour takes you to Mayfair’s finest chocolatiers and boutique confectioners, with seven tastings along the way and visits to Fortnum and Mason, Hotel Chocolat and Liberty.

The Oxford tour also features seven tastings, plus visits to boutiques and chocolatiers, including Ben’s Cookies, The Cake Shop and The Fudge Kitchen, which features recipes dating back to 1830. This delicious tour of chocolate is

Avaible: Saturday - Sunday 3pm The London tour meeting point is outside: The Algerian Coffee Store, 52 Old Compton Street, W1D 4PB.

The Oxford tour meeting point is outside: Hardy’s Sweet Shop, 52 High Street, Oxford, OX1 4AS http://www.greatbritishtours.com/

DON’T MISS THIS Friday 6th & 13th February Cocktail Making with Ping Pong

Learn how to rustle up their signature cocktails and learn a few tricks of the trade, you will also get the chance to create your own drink!

Great Eastern Kitchen,Stratford Westfield near Waitrose festivalchocolate. co.uk

Friday 6th February Pan Fried Mackerel with Cafe Football

Join Café Football and learn how to make Pan Fried Mackerel with Rhubarb, Horseradish and Seasonal Greens.

They will teach you

how to present foodprofessionally.

Great Eastern Kitchen,Stratford Westfield near Waitrose cafe

North Pole Bar & Restaurant Greenwich

This illustrious restaurant is located just a stone’s throw from Greenwich Station, and offers all the sights and sounds of one of London’s most buzzing tourist spots.

Relish a divine menu brimming with European offerings and a charismatic Bellini champagne cocktail as you soak up the suave atmosphere of one of Central London’s finest eating establishments.

131 Greenwich High Road London, SE10 8JA http://northpolegreenwich.com

BOOK

PHOTO ABOVE: North Pole Bar & Restaurant Greenwich

a table...

Great places to eat at great price... perfect for lunch with colleagues

Tossed

‘the healthier eating place’ putting the fun back into healthy eating without the added stress of calucutation. Delicious filling treats low in saturated fat and calories, and full of lean proteins and low GI carbs to boot.

Breakfast item includes combos - omega salmon, massive muscle, fiery eggs, porridges - granola and cranberry, bananas and sultanas, plain honey or jam, toasted avocado on bagel, toasted salmon and cream cheese bagel, toasted lean bacon, or Big Fat Greek Yoghurt Pot. Finf stores at: Stratford Westfield and White City London Westfield http://tosseduk.com

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RILEY’S CUISINE

L’Autre Pied

Located in London’s trendy Marylebone, Michelin-starred restaurant L’Autre Pied allows you to savour the delights of Talented Head Chef Andy McFadden in the chic and sophisticated restaurant. The diverse menu’s are elaborate yet accessible; bristling with exciting flavour and texture combinations that offer diners a delicious taste of London’s rich dining heritage.

5-7 Blandford Street London, W1U 3DB http://www.lautrepied.co.uk

cuppacha

‘Want to try somehting new’ Sweet hot or cold drink orignated in Taiwan. Bright contemporary spot offering an eclectic and fun choice of authentic Taiwanese green leaf tea. Pearl milk tea or known as Bubble tea is tea base mixed beverage with fruit or milk.

This unique drink uses nondiary cream perfect for lactose intolerance.

23 Newport Court London WC2H 7JS Chinatown http://www.cuppacha.com/

ASK Italian

Fall in love with Italian again; a great meeting place for a catch up with friends or brunch brain storm with work collegues.

This modern neche restaurant providing a sensial experience; chique restaurant layout, authentic Italian dishes, and quality ingredients. Bring eat italian into your home with their book or visit restaurant at Baker Street.

197 Baker Street, London NW1 6UY http://www.askitalian.co.uk

CONDIMENTS

CONDIMENTS Cumin is a spice I would hate to be without, especially at this time of year, when flu is on the high the warm comforts of cumin opening up the sinuses. Its warm, orangey, woody notes can be a little addictive, however: the more you cook with it, the more you hanker for its defining touch.

An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family.

Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it’s sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder.

You can buy cumin ready-ground, but I prefer buying the seeds whole, as it propvides a more fuller flavour are easily crushed or ground, and give a much richer, rounder note. I always toast them lightly first, too: a mere minute in a hot, dry pan activates their incredible essential oils and makes them all the more delicious. Roasted roots such as beetroot and parsnip, pumpkins and squashes, be they whizzed into impromptu soups or chucked into chunky salads, benefit from a kiss of this enlivening seed, and it’s a real winner with fried or roasted aubergine, too.

4 Ways To Enjoy Cumin 1. Chili Cumin Stuffed Chicken Breasts 2. Coriander and Cumin Rubbed Pork Chops 3. Curried Cumin Potatoes 4. Slow-Cooker Chicken Tortilla Soup

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RILEY’S CUISINE

Vegetable of the month

Packed with anti-oxidants and vitamins, the mighty leek can help stave off winter colds. It’s also the perfect partner to potatoes and cheese for deeply satisfying side dishes and suppers.

Leeks is a member of the allium family, which consists of vegetables such as onion and garlic . Leeks has a particularly distinct flavour - when eatten raw very young leeks are eaten this way) but, when cooked, very delicate, like a mild onion but with a hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten. The rest of the third is made up of the leaves (flags), most of which is discarded.

GREAT LEEK RECIPE:

Fish Pie With Soufflé Crouton Topping A classic pie of fish in white sauce, topped with a simple bread and soufflé style topping. SEE RECIPE ON NEXT PAGE

HEALTHY LIVING

Fish pie with souffle crouton topping Prep time: 20 mins Cook time: 30 mins Total time:50 mins STEP BY STEP

Ingredients 50g/1¾oz butter 1 tsp Cumin 1 leek, thinly sliced or chopped 50g/1¾oz flour 600ml/20fl oz hot milk 2 tbsp chopped fresh dill 2 tbsp lemon juice

350g/12oz fresh haddock, skinned and cut into evenly sized cubes 350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes 3 hard-boiled eggs, each cut into 4 or 8 wedges

METHOD 1. Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter.

2. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured.

3. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat.

4. Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm.

5. Preheat the oven to 200C/180C Fan/Gas 6.

6. To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes.

7. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment.

8. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer.

9. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake.

10. Leave to stand for five minutes then serve with salad or green vegetables.

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RILEY’S CUISINE

NEXT MONTH: Fennel

Look Book.

10 of tHE BEST COOK BOOKS/MAGAZINES

Tom Kerridge’s Best Ever Dishes

by Tom Kerridge £13.60 WHSmiths.co.uk ISBN: 9781472909411

by Lisa Faulkner £13.60 WHSmiths.co.uk ISBN: 9780857206169

by Ina Garten £20.00 WHSmiths.co.uk ISBN: 9780593064009

By: Gino D’Acampo £11.19 WHSmiths.co.uk ISBN: 9780857832115

by Moderne Cafe £13.60 WHSmiths.co.uk ISBN: 9781909342743

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by Nigella Lawson

£10.00 WHSmiths.co.uk ISBN: 9780701181857

by Jamie Oliver £11.89 WHSmiths.co.uk ISBN: 9780141043005

by Aine Carlin £10.49 WHSmiths.co.uk ISBN:9780857832528

by Ghillie Basan £11.89 WHSmiths.co.uk ISBN:9781849754323

Both a Guide for Beginners and a Tried and Tested Recipe Collection for Life by Delia Smith £22.75 WHSmiths.co.uk ISBN: 9780563539070

RILEY’S CUISINE

RECIPE FROM BOOK: Tom Kerridge - Best Ever Dishes Saltes Dark Chocolate torte Ingredients

175g digestive biscuits 85g butter, melted 397g can Toffee Fudge (we used a use honey also) 1 tsp sea salt, plus extra to serve 300g plain chocolate (70% solids), broken into chunks 600ml tub double cream 2 tsp vanilla extract single cream, to serve (optional)

Method 1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.

2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.

3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.

4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved Toffee, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.

5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.

6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice.

Eat with a drizzle of single cream, if you like.

TIP

Blending ideas with Dorothy Kern We got to speak to baking wonder Dorothy Kern

about Cookbook, Dessert Mash-Ups: Tasty Two in One Treats.

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RILEY’S CUISINE

INTERVIEW

Riley’s Cuisine: When did you first start your website?

Dorothy Kern: I first started my blog in September 2010.

RC: Do you recall a significant baking experience you have had?

D: Since I started my blog, I think my most significant (and super cool) experience was getting to bake in the Pillsbury Test Kitchens at General Mills.

Q: Your home is San Francisco; in this big world which country would you love to visit? And why?

A: France. I’ve been to Paris and fell in love with it, so I can’t wait to go back. Also, to eat all the candy and macarons!

Q: What advice would you give to bloggers on managing a website and life?

A: Well, not sure if I’m first and foremost on that front. My blog overtakes my life! But try and step back occasionally, be sure to have life experiences as well as internet ones. Turn off the phone and just be involved in life as much as possible.

Q: Tell us a little about yourself?

(Journey of being a patisserie) A: I have no background in baking or food. Growing up I wanted to be a teacher. I got a BS in Mathematics from the College of Notre Dame (in CA, not the famous one!) in 2000 and I started teaching High School math after that. I taught for 6 years and then I had my daughter. At that point

it made sense for our family for me to stay home, so I did. I loved some parts of teaching but I no longer had passion for it. When my daughter started Kindergarten I started the blog and the rest is history. I’ve always loved baking, always spent hours in the kitchen, so this is a natural progression. And I still am teaching, in a sense.

Q: What is your favourite patisserie that you have baked?

“I love a meal out as much as the next person, but it’s why I like to make my own.”

A: I have too many favorites to choose. But my apple pie is my most “famous” recipe (in my family, at least).

Q: Is there one patisserie that sums your childhood?

A: Sugar cookies. My Nana made them for me all the time. I found out when I was in college that they were actually Pillsbury sugar cookies, not homemade like I thought!

Q: Do you prefer savoury or sweet cakes?

A: Sweet, always!

Q: What inspired you to create a cookbook?

A: I’d been wanting to write a book for awhile, and the topic was so perfect for me. It was a natural progression of what I do every day.

Q: Can you explain the title of your cookbook: Dessert Mash-Ups: Tasty Two in One Treats?

A: The book is a collection of dessert mash-ups like a S’morescake - a s’more and a cake. Or a Lemon Bar Cheesecake - a cheesecake topped with a lemon bar. Two desserts in one!

Q: What is your top 3 favourite recipes in your cookbook and why?

A: The Lemon Bar Cheesecake, the Milky Way Pie, and the Death By Chocolate Brownie Cake.

Q: What was your first interview with Woman’s Day Magazine Online like?

A: Surreal. The fact that they wanted to use my Peanut Butter Football Dip was such an honor!

Q: How do you feel about the shocking sugar figure in Innocent smoothies (has as much sugar as 3.5 Krispy Kreme Original Glazed Donuts)?

A: I’m not surprised. When you buy any food at a restaurant, especially fast food, they’re going to jack up the sugar or calories. I love a meal out as much as the next person, but it’s why I like to make my own. My recipes have tons of sugar, but it’s not hidden, I know it’s there, and I can omit it or reduce it if I want to.

P U M P K I N

Ingredients Pumpkin soup 1kg of pumpkin, ‘iron bark’, ripe 4 banana shallots, peeled and thinly sliced 50g of unsalted butter 5kg of chicken stock 100ml of double cream 1 nutmeg 1 tsp. of table salt 1 dash of oil Pumpkin seeds 50g of pumpkin seeds

S O U P 18

Sprinkle of Salt Whiskey cream 100 ml of whipping cream 50ml of bourbon whiskey

To serve Extra virgin olive oil

RILEY’S CUISINE

Method

chicken stock to just cover the

1. Preheat the oven to 170ËšC/gas

pumpkin

mark 3.5 2. Carefully peel and deseed the pumpkin, cutting it into small/

5. Bring to a simmer and cook for 5 minutes 6. While the pumpkin is

medium-sized chunks. Scatter

simmering, place the pumpkin

the pumpkin onto an oiled

seeds on an oven tray and

baking dish and place in the

roast for 8 minutes at the same

oven for 50 minutes until the

temperature as the pumpkin

pumpkin softens but is not too

(170ËšC)

coloured

7. Transfer the contents of the

3. Meanwhile, heat a heavy-

saucepan to a blender and blitz

based saucepan over a

until very smooth. Pass through

medium heat. Melt the butter

a fine strainer into a pan over

and gently sweat down the

a low heat, add the cream and

shallots. Microplane or grate

stir to combine. Season to taste

the nutmeg onto the shallots,

with salt and hold the soup over

sweating until the shallots are

a low heat to keep warm while

translucent and the nutmeg

finishing the other elements of

has released its soft aroma

the dish

4. Remove the pumpkin from the

8. Remove the pumpkin seeds from

oven and add to the saucepan

the oven, season with salt and

with the shallots. Stir to

leave to cool

incorporate and add enough

9. Remove the whipping cream from the fridge and whisk to soft peaks, slowly adding the whiskey until you have reached your desired strength. Set aside in the fridge until ready to use

HEALTHY LIVING STEP BY STEP

Ingredients 500g pack turkey thigh mince 1 garlic clove, crushed 2 tsp ground cumin zest and juice 1 lemon 140g courgettes, coarsely grated ½ pack flat-leaf parsley ½ pack mint, leaves only, finely chopped 85g half-fat crème fraîche 50g Greek yogurt 1 small red pepper, halved, deseeded and thickly sliced 4 carrots, grated 140g cherry tomatoes, halved 2 flour tortillas, each cut into 8 wedges 1 tbsp olive oil

METHOD 1. Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic, cumin, lemon zest, courgettes, half the mint and parsley, and some seasoning.

Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.

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2. Meanwhile, in a small bowl, mix together the crème fraîche, yogurt, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside.

RILEY’S CUISINE

Turkey and courgette koftas Prep time:30 Cook time:16 Total time:46

3. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.

4. Heat the grill and line the rack with foil. Toast the tortilla pieces for 3 mins on each side or until crisp. Brush the koftas with the oil and grill for 14-16 mins, turning until browned.

Serve the koftas with the salad, minty dip and tortilla crisps.

Valentines Day Dessert special

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RILEY’S CUISINE

Seductive Chocolate Pudding

Prep time: 10 min | Cook time: 25 min | Total time: 35 min

Ingredients

100g butter or margarine, plus extra for the bowl 2 tbsp golden syrup 100g dark muscovado sugar 150ml/Âź pint milk 1 egg (large or medium) 1 heaped tbsp cocoa powder 225g self-raising flour, minus 1 heaped tbsp 1 tsp ground cinnamon Âź tsp bicarbonate of soda 5 cubes of toffee (I used rum fudge, just because I like the taste) To serve - Chocolate sauce 4 tbsp milk 4 tbsp cream 1 tbsp golden syrup 100g good-quality dark chocolate

Method

1. Turn the oven to 180C/160C fan/gas.

2. Butter the inside of a 1.2 litre mini vegetable pot or pudding bowl and line the base with a disc of buttered greaseproof paper.

3. In a large mixing bowl add the cocoa, self-raising flour, cinnamon and soda.

4. Beat the butter with the sugar using a wooden spoon or electric beaters.

5. Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick

to fall off the spoon.

6. Spoon the mixture into the tins or moulds and level the tops.

7. Put the puds in the oven for 20-25 mins. Add the toffee cubes 10 minutes into the pudding baking.

After 25 mins leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.

8. While the pudding is baking, melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg.

Romantic Cherry Tart

Prep time: 10 min | Cook time: 15 min | Total time: 25 min

Ingredients

1 tart dough 1 pound fresh cherries, pitted 4 tbs sugar 5 tbsp Kirsch 1 tsp vanilla extract 100g Chocolate

Method

1. Preheat the oven to 375 F. 2. Place your rolled out tart dough into a greased tart pan.

3. Line the tart shell with a large piece of aluminum foil, that you previously greased with butter. Bake it for 10 minutes and remove from oven.

4. Put the cherries into a bowl and pour enough kirsch so they are floating 5. Prepare the filling: Wash and drain the cherries. Now put 1/3 of the cherries, about 0,3 pound,

in a blender and add 2 tbs sugar and vanilla extract and blend until smooth. Remove the aluminum foil from the tart pan and spread the mixture over the tart shell, leaving an 1/3 inch edge on the outside.

6. Arrange the remaining whole cherries in the shell in a circular pattern. Sprinkle the cherries with the remaining sugar.

7. Bake for 15 minutes, or until the shell is golden brown.

Interview: Raffaella Palumbo Over joyed and excited about our interview with Raffaella Palumbo. A twitter webmance, I was given an insight into teaching food and language.

Riley’s Cuisine: How did you come up with the name for your company?

your job different to any other?

R: My job is varied I need to deal with multiple tasks being on my own managing Languages Alive, from planning, organising and execute private tuition and teaching Italian through cooking.

Raffaella Palumbo: After the tuition I was giving, I felt alive, so there is the name Languages Alive.

RC: What was it like studying a joint Honours Bachelor's Degree in Spanish and Frenchor was this, an alternative path you took from previous career?

R: I wanted to learn more languages as I am very keen on them. It was my main pattern I have been a linguist since high school. I also got a Ma in intercultural Communication.

RC: When did you first set up Languages Alive?

R: I set up Languages Alive in 2010

RC: Tell us a little about yourself?

(Journey of being a photographer) R: I used to teach part time back in 2006 in the evenings after my day job in the city. Then I realised I enjoyed teaching more than the office job.

“Our mission is to revolutionise the concept of learning, by teaching

RC: What is significant about your experience managing Languages Alive?

languages and introducing

R: The most significant experience is to keep existing clients happy, but also the team of freelance tutors working for me.

adults and children in a fun

their respective cultures to and proactive way”

R: Can you cook? What do you like to cook?

R: From my family, I cook their recipes.

R: I can cook traditional Italian food.

Cooking relaxing me and of course I like eating.C

RC Your home is England; Where Would you return to? And why?

RC: Is there one dish that sums your childhood?

R: Lasagne and parmigiana aubergines.

RC: Where did your passion for cooking come from?

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R: I am from Italy, I have been here since 1995 on and off. I have seen more than 30 countries. I would go back to Brazil and Cuba, because of their people, cuisine and beauty.

RC: Advising as a manager of an online media platform what makes

RC: Your cooking and teaching programs focused on language and Cuisine knowledge. What led you to this?

R: The idea is to promote the Italian language as it is not requested as much as French or Spanish for instance, however, everyone loves Italian food and this is why I created these events for adults but also for children.

RC: What project in 2014 did you really enjoy being part of?

R: My online program Italian and food, plus a video we shooted for an interview to a well know professor in bilingualism and multilingualism RC: From the people you have met through your teaching programs was there a significant change in their relationship with food?

R: They pretty much enjoyed it and they realized they do not need to be Chefs to cook healthy meals. Every so often they send me pictures of dishes they replicate.

RILEY’S CUISINE

Food Just Mad About FOOD

Riley’s

CUISINE March

INTERVIEW Paul A Young

26

LOOK BOOK The perfect gift for that special person

HEALTHY LIVING Grilled Salmon and Fresh Salad RILEY’S CUISINE