Produce

APRIL | 2017

PRODUCE FOR MORE THAN JUST THE TUMMY WORLD FOOD EDITION

PRODUCE FOR MORE THAN JUST THE TUMMY

Issue 01 is about FOOD: journey with us around the world and discover how food can be used before, after and in between a meal!

FOLLOW US www.facebook.com/producemag instagram.com/produce_mag twitter.com/produce_mag www.producemag.com/youtube PRODUCE, M.C.R. 2017 | All rights reserved www.producemag.com | info@producemag.com Cover photo: Alex Holliday

CONTENT | APRIL EDITORIAL

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COOK International food recipes Recipe of the month

VEGAN How to shop, cook and stay vegan

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THINK Aesthetics food art Add a nutritious boost to your diet

GO Eat, drink and explore

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DO Gathering: Cookbook club Lemon Hacks Household tips and tricks

BUY Home style, KitchenAid Finding the right cookbook Produce Gift subscription

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COOK

Recipes that you have to try

Photo by Dina Said - CC BY-SA 4.O

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KLADDKAKA text, styling & photography: Alex Holliday ARE YOU LOOKING FOR A NEW DESSERT RECIPE? TRY THIS SWEDISH PALETTE PLEASER, SURE TO SATISY THAT SWEET TOOTH!

DIFFICULTY: medium

This popular Swedish recipe for Kladdkaka, a gooey, rich chocolate cake is a mainstay of most cafes in Sweden.

TIME:

Give it a go and you will definitely see why!

1 hour 45 min WHAT YOU WILL NEED: 8-inch pie plate Sieve Spoon Bowl ½ cup all-purpose flour ¼ cup unsweetened cocoa powder 1 pinch salt 2 eggs 1 1/3 cups white sugar 1 tablespoon vanilla extract ½ cup butter, melted

INSTRUCTIONS: Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Lightly grease an 8-inch pie plate.

Sift together the flour, cocoa powder, and salt; set aside.

Stir the eggs into the sugar until smooth. Then, add flour mixture, and stir lightly until combined. After that, pour in vanilla extract and butter; stir until well combined. Pour mix into prepared pie plate.

Bake on the lower rack of the preheated oven for about 35 minutes, or until the centre has slightly set. Allow the cake to cool for 1 hour in the pie plate.

Serve warm, or refrigerate overnight and serve cold.

TIP: Vanilla ice cream and raspberries both make a perfect accompaniment to Kladdkaka!

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FALAFEL text & styling: Hanya Hassan | photography: Alex Holliday

ARE YOU THINKING WHAT TO HAVE FOR BREAKFAST? TRY COOKING FALAFEL: THANKS TO IT YOU WILL FEEL FUELED AND ENERGETIC!

DIFFICULTY: easy TIME: 40 min to 1 day (depending for how long you need to soak the fava beans) WHAT YOU WILL NEED:

frying pan blender plate spoon 500g dried split fava beans big bunch fresh wet and dry coriander 1 red onion 1 clove of garlic pinch of salt pinch of pepper 1 tsp ground cumin 1 cup of vegetable oil

It is our ancestors who started cooking falafel, also known as taĘżamiya and made it a traditional Egyptian breakfast.

Try this method and you will be surprised how you will get addicted to it.

INSTRUCTIONS: Drain the split fava beans in a sieve for 12 hours, when it is completely drained place them into a blender. With the rest of the ingredients except the dry coriander, blitz them until rough paste is created.

Divide the paste into several batches. Add the dry coriander and with your fingers take part of the paste and make a small golf sized ball, press them down to make small patties.

Fill the frying pan with vegetable oil and heat it for about 2 minutes. Turn the heat down and start by cooking the falafel for about 4-5 minutes, or until it is brownish gold then flip them to the other side.

TIP: To achieve the golden-brown colour on the outer layer and cooked well from the inside try adjusting frying time or the temperature. For best result try in the first batch.

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NASI LEMAK text & styling: JazLyn Tan | photography: Alex Holliday IS YOUR STOMACH GROWLING FROM HUNGER? TRY COOKING NASI LEMAK: THANKS TO IT YOU WILL HAVE A HEALTHY BALANCED MEAL!

DIFFICULTY: medium TIME: 45 mins WHAT YOU WILL NEED: 2 cups of rice 3 pandan/screwpine leaves (tie into a knot) Salt to taste 1 small can of coconut milk Some water Tamarind Juice 1 cup of water Tamarind pulp (size of a small ping pong ball) Sambal(Hot Sauce) 1/2 red onion (cut into rings) 1 clove of garlic 4 shallots 10 dried chillies 1 teaspoon of belacan (prawn paste) 1/4 teaspoon of salt 1 tablespoon of sugar Other ingredients: 1 cup of ikan bilis (dried anchovies) 2 hard boiled eggs (cut into half) 1 small cucumber (cut into slices and then quartered) 100 g salted peanuts

Coconut rice is the national dish of Malaysia and it is eaten throughout the day in the country. Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, it is usually served with accompaniments.

INSTRUCTIONS: In a saucepan over medium heat stir together the coconut milk, a pinch of salt, pandan leaves, rice and some water.

Cover and bring to boil; reduce heat and simmer for 20 to 30 minutes, or until done.

Meanwhile, in a frying pan heat 240 ml of the vegetable oil over medium high heat. Stir in the peanuts and cook briefly, until lightly browned. Once done, remove the peanuts with a slotted spoon and place on kitchen towel to soak up the excess grease; return frying pan to stove. Fry anchovies until they turn light brown and put aside.

Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. Soak the tamarind pulp in water for 15 minutes. Later, squeeze the tamarind constantly to extract the flavour into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.

Add in the onion rings and stir well. Followed by tamarind juice, salt and sugar. Simmer on low heat until the gravy thickens.

Dish up the steamed coconut milk rice, pour some sambal on top of the rice and serve it with some cucumber slices, hard-boiled eggs, anchovies and peanuts.

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SIMNEL CAKE text, styling & photography: Alex Holliday CELEBRATE EASTER IN STYLE WITH OUR SCRUMPTIOUS RECIPE OF THE MONTH

DIFFICULTY: medium TIME: 2 hours 30 min WHAT YOU WILL NEED: 20cm springform cake tin 100g glace cherries 500g mixed fruit 175g soft unsalted butter 175g caster sugar 1 lemon zest 225g plain flour 1 tsp baking powder ½ tsp ground cinnamon ¼ tsp ground ginger 25g ground almonds 3 eggs 2 tbsp milk 1kg yellow marzipan for decoration Icing sugar for rolling 1 tbsp apricot jam, melted 1 egg white

INSTRUCTIONS: Preheat oven to 170C. Butter and line bottom and sides of cake tin with double layer of brown baking paper. Chop cherries and add to rest of fruit Cream butter and sugar until very soft and light, add lemon zest. Measure flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

Add 1 of the eggs to the creamed butter and sugar with 2 tbsp of the dry flour-and-spice ingredients, then beat in the remaining eggs the same way. Beat in the rest of the dry ingredients and finally fold in the fruit.

Lightly dust a surface with icing sugar and then roll out around 400g of marzipan. Cut into 23 cm circles which will fit in the middle of the cake later.

Spoon half of the fruit cake mixture into the tin, smoothing it down, lay marzipan circles on top of it before spooning the rest of the fruit cake mixture over the top, smoothing down again.

Bake for 30 minutes then turn the oven down to 150C for another 1 ½ hours or until cake has risen and is firm on top.

Leave to cool completely.

Unwrap the baking paper. Then, roll out another 400g of marzipan, paint the top of the cake with the melted apricot jam and then place marzipan circle on top.

Using the remaining marzipan, make 11 apostle balls, roughly 2.5cm in size, use beaten egg white to stick apostle balls around the edge of the cake, Optional: Paint whole of the cake with egg white then use blow torch to scorch marzipan slightly.

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THINK

Be creative, be healthy

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PHOTO: CCO Public Domain

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THE ART OF FOOD text, styling & photography: Hanya Hassan

SPRING IS HERE AND WE ARE ALL THINKING OF EASTER CELEBRATION. DISCOVERING OUR ART SKILLS THAT WE NEVER HAD TIME FOR DURING THE WINTER. SOME OF US LOVE DRAWING AND PAINTING, OTHERS MIGHT ENJOY FOOD ART. HOW DO YOU STAY BUSY ON A LONG WARM SPRING EASTER EVENING ?

Ornamenting food with different design ideas give it a new look and make it look more delicious. Our authors think of food as both a source of nourishment and a means of showing creativity. Produce present a simple and tasty food with a twist to make it more fun. We explore new techniques, pay tribute to traditions and cultures, and sometimes change people’s perspective about food. You do not have to be talented, a professional chef or even know how to cook you just need to wear our free apron, enter the kitchen and express yourself. Learn more at www.producemag.com or scan the QR code below.

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A GLANCE TO THE PAST...

Whether you like cooking or not, I am sure food art will make you fall in love with it. Food Food art originated in Ancient Rome then spread all across the world. Food art is the act of modifying and decorating food to enhance its aesthetic appeal.

Different food artists have different styles and that’s what makes it interesting. Food artists such as Giuseppe Arcimboldo who was born in 1526 and considered to be a legend food artist. His style depends on using fruits and vegetable to create imaginative portrait. Following his lead the Los Angeles citizen Jason Mecier uses food to create large-scale mosaic portrait for celebrities.

As food art became part of the world culture, there are several youtubers who are creative, talented and willing to teach others too. Cupcake Jemma channel uploads a weekly cake and cupcake recipe with tips and tricks for essential decorations. As well as if you have any upcoming event she is a London- based purveyor! If you do not have a sweet tooth or want to keep it healthy don’t worry we got your back. Head to ItalyPaul channel to get lost in the art of fruits and vegetables that he creates.

Regardless of how those artists became inspired to use food to create artistic pieces, they have created fascinating foodscapes that are mouthwatering and stomach turning.

Those masterpieces prove that art has no limits, it just needs dedication, patience and a wide imagination.

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PENGUIN

OLIVES, CARROTS AND CREAM CHEESE ARE THE PERFECT COMBINATIONS FOR A HEALTHY SNACK FOR KIDS OR AN APPETIZER FOR ADULTS.

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YOU WILL NEED A TOOTHPICK TO SECURE THE POSITION OF THE PENGUIN HEAD. YOU CAN GET MORE CREATIVE BY USING A GREEN ONION AS A LITTLE SCARF ON THE NECK.

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PALM TREE

THIS HEAVENLY TREE WILL BOOST YOUR ENERGY LEVEL AND MAXIMISE CONCENTRATION.

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ONLY THREE INGREDIENTS AND A PLATE IS NEEDED, SIMPLE AND FRESH. LET’S GET THOSE VITAMINS IN!

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SPIKY MAN

CHILDREN CAN BE PICKY EATERS SO CREATING A TASTY AND CREATIVE SCHOOL LUNCH IS THE ULTIMATE SOLUTIONS

Photos by Stacey Spensley - CCO Public Domain

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THIS GOOD LOOKING GUY IS MADE OF TOAST, BANANA, CARROT, ALMOND AND PEPPERONI. YOU JUST NEED A CUP TO MAKE THE ROUND FACE AND THAT’S SIMPLE AND QUICK ISN’T IT!

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PHOTO: CCO Public Domain

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A PAGE FROM AN ARTIST LIFE text: Hanya Hassan

FROM A COUPLE OF YEARS AGO USING FOOD TO CREATE A PIECE OF ART WAS LIKE SAYING THE SKY IS RAINING MONEY.

Food Art is becoming the new trend, some universities are even thinking of adding it to their undergraduates degree. As it is becoming an important kind of art in our society I decided to interview one of the most talented Food Artist in England, Carly Oliver.

How and when were you introduced to making art out of food ?

I can’t remember when exactly but I think I was introduced to food art during my first year of university. As a fine art student I already had a passion for art and I used to draw on tables, clothes and even walls. One time I was cooking my lunch and I thought of trying something that I saw on the internet which was setting my rice to look like a bunny. For me this was totally new and unusual I tried it and it looked amazing, since then I started practicing my food art skills during my lunch breaks.

How did your background in fine arts develop into a career in food art?

I worked as an artist for several years, and in my spare time, I used to try preparing my food in a creative way. I began with simple recipes and I used to show them to my family and friends. I was just trying to make something new and people started telling me you are a food artist. From there I decided to develop my unique style and commit to that role full-time.

Would you like to offer a word of advice to all the new food artists out there?

Well I have plenty of them but the most important one is believing in themselves first.

Everyone is talented in their own way, it is just about discovering this talent and working on it. My advice is not for the food artists only it is for everyone trying to achieve their dream don’t let anyone put you down or demotivate you. Being different is unique and getting rejected is not the end of the world. Set a goal and work towards it who know how this dream can change your life.

Learn more about Carly by scanning the QR code below.

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PHOTO: CC0 Public Domain

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SUPERFOODS text: Alex Holliday ONE OF THE BIGGEST FOOD TRENDS OVER THE PAST FEW YEARS HAS GOT TO BE SUPERFOODS, WITH MORE AND MORE PEOPLE TRYING TO INCORPORATE THESE NUTRITIOUS FOODS INTO THEIR DIETS.

Despite there being no actual legal or medical definition of a ‘superfood’, they are seen as any foods with very high levels of anti-oxidants, polyphenols, vitamins and minerals.

Superfoods are believed to help ward of illness and disease and even prolong your life.

We spoke to nutritional science student and personal trainer Katie Curzon, to get her take on the benefits of Superfoods.

What exactly is a superfood and is there any science behind them?

To my knowledge there isn’t any real concrete scientific evidence behind superfoods, however they are basically foods which are extremely good for you and packed full of nutrients. Foods with a lot of antioxidants too, these are also superfoods because they’re super healthy for you!

How can people benefit from including more superfoods in their diet?

Getting the right amount of vitamins and nutrients in your diet is absolutely essential to leading a healthy life. I always encourage people to look for foods which are very high in antioxidants and nutrients because they can have a hugely positive affect on your health. Not only from a physical perspective but eating right and getting lots of healthy food in your diet can also improve your mood and overall quality of life.

What are some top tips you would give to someone who is looking to include more superfoods in their diet?

I would say do some quick research beforehand, it’s quite easy to find lists of foods with high nutrient or antioxidant content, so just do a quick google search before your next food shop and come up with a list of things you can grab when you’re next in the supermarket. They’re very easy to find and you may be surprised by some of the things that are classed as ‘superfoods’! I would also say start slowly, don’t go overboard trying to cram as many high nutrient foods in your diet as possible because it usually isn’t sustainable. That’s the biggest mistake a lot of people make when trying to be healthy and improve their diet, biting off more than they can chew. So I always tell people to be realistic about what they can manage and what they can sustain for a long period of time, so in terms of superfoods I’d say pick out a couple and look up some easy recipe ideas you can incorporate into your current lifestyle and diet.

Learn more about Katie by scanning the QR code below.

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WANT TO ADD A NUTRITIOUS BOOST TO YOUR DIET? WELL HERE’S A LIST OF COMMON SUPERFOODS AND SOME TIPS ON HOW TO GET YOUR FIX!

BLUEBERRIES Blueberries are full of phytonutrients that neutralize agents that cause ageing and cell damage. These tiny berries are also packed full of antioxidants helping to ward of disease!

So why not kick-start your day with a bowl of blueberries mixed into some delicious Greek yoghurt (another superfood!)

Just one bowl of oatmeal a day can give you a huge nutritional boost. High in fibre and antioxidants this superfood has been shown to lower cholesterol levels, help digestion and even improve metabolism!

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Photos by Keegan Evans - CCO Public Domain

OATMEAL

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SALMON

Photos by Ruth Hartnup - CC 2.0

This tasty fish is full of omega-3 fatty acids, something the body cannot produce by itself. These fatty acids can reduce inflammation, improve circulation and improve the ratio of good to bad cholesterol. Salmon is also a rich source of selenium, which helps prevent cell damage. Salmon can easily be included in your diet for those sushi lovers out there, but if not why not try adding some smoked salmon to your scrambled egg in the morning? Or try it in a fish cake!

AVOCADOS Full of healthy fat, avocados help your body to absorb other nutrients. They are also one of the most nutritious foods on the market, high in fibre and ounce for ounce top of the list of fruits for levels of potassium, vitamin E and magnesium. For lunch why not have a healthy and nutritious tuna & avocado brown rice bowl? Quick and easy to make, tasty and delicious to eat!

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CHOCOLATE Yes, you read that correctly, chocolate! Research into cocoa have found it to harbour high levels of flavonoids, these are antioxidants which have been shown to lower blood pressure, improve blood flow and boost your overall heart health. Make sure to choose wisely though! Opt for chocolate that is at least 70% cacao or cocoa to make sure you’re getting the full benefits.

Finishing on one that isn’t technically a food, but it’s hard to compile a list of nutritious treats and ignore green tea. Looking for a drink to help you shed those excess lbs?

Then look no further than green tea! The combination of powerful antioxidants in green tea work to help your body fight fat and burn more calories during the day, whilst being completely calorie free at the same time!

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Photos by CC0 Public Domain - CC0 3.0

GREEN TEA

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DO

Putting food forward

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COOKBOOK CLUB text: JazLyn Tan | styling & photography: Alex Holliday WHERE READING GROUP MEETS A SUPPER CLUB, THIS IS A WAY TO BRING TOGETHER FRIENDS AND RECIPES FOR A DAY OF CULINARY FUN DURING FREE TIME! A new kind of bookclub is on the rise today, where members meet to discuss a specific book, but in this case a cookbook and it is quite similar to regular book clubs. However, cookbooks don’t lend themselves solely to discussion of characters, plot, or theme.

Instead cookbook clubs eat their way through chapters. Pick a recipe collection, agree what each guest will bring, then sit down to chat over a meal cooked, collaboratively, from one author’s work. Conversation flows as freely as the wine, while you and your fellow cooking enthusiasts bond, as only foodies can, over shared love of food. We asked the founder of iMunch cookbook club, Helen Leendertz to describe her cookbook club journey so far.

What was the motive behind you starting a cookbook club?

It started out a few years ago, when I was waiting for my daughter at a dance class and met Lucy (co-founder of iMunch). We would have conversations about our love for cooking and sharing new recipes with each other every time when we meet. Then, we were both sharing recipes with many others at the dance studio and next thing we know, we decided to form a club, where we would share recipes and try cooking based on a cookbook. It was quite silly of us to think that we were the only people in the world to form such a club, where we would talk only about food until one of us google it.

Did you have any idea how large you wanted the group to be?

No, not at all, we started out with 5 mothers from the dance studio, where someone would volunteer to host the club meeting. And after a few meeting, we expanded the number of members by inviting people from our neighbourhood or work that share the same passion as us. Right now we have 20 people on the list, which is such a big group, but also the best thing ever because we can have a variety of dishes every time.

What have you learned along the way?

If you are the chosen organiser, do not freak out about how your home looks or will you have enough chairs for people to sit. I never want someone to feel pressured to host a bunch of people during the meet up, so Lucy and I are always ready to host if no one else wants to. And if you are attending iMunch, don’t be surprised if we start without you because we do not want everyone to eat cold food, it will lose the original taste, but we will welcome you no matter what time you arrive.

Do have any advice for other people wanting to start cookbook clubs?

I think if you are interested in cooking and eating something new, this would be the right thing for you. It does not cost much as we are always sharing. You will get to know a lot of new things from the people around you. Also if you think of starting one, just do it, you do not have to go all out and have 10 people in your club as a starting point, just start small and you will find your way from there.

Wonder how Helen runs her cookbook club? See the next page for more...

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HOW TO ORGANISE A COOKBOOK CLUB...

YOU WILL NEED: A group of willing cookbook enthusiasts A home in which to hold your cookbook club Time to each prepare a dish in advance Tupperware to take home leftovers (tomorrow’s lunch)

1.

Identify fellow foodies and put the message out. Social media is great for this. Start small, but once your cookbook club is up and running, Instagram your event and new recruits are bound to come out of the woodwork, angling for an invitation to the next one.

2.

Four to six members is a good amount to start with, guaranteeing you enough different dishes without overwhelming clashes of flavour or conversation. But more could work, if your table and appetite is large enough.

3.

Agree to the rules-will next month’s host pick the book? Or is it a communal decision? Will you be discussing over new releases or opt for an old classic that everyone has on their shelf? How many starters, main courses and desserts do you want to cook? How many can you realistically eat? Any food allergy to take into account? What drinks will go with the dishes?

4.

Keep a chain of contact in place. Group chats are fine, but in today’s digital age, converse by email is even better to agree recipes in advance-this ensures members can stay in the loop and learn about any last minute changes.

5.

During the meet up when everyone arrives, some dishes may need warming up or finishing touches applied, so allow some time at the start for this. Then, set dishes down on the table for everyone to help themselves. Talk about why you choose your recipe, how difficult or easy it was to cook or prepare, what you think of the flavours, where you like the way the author writes about food.

TIPS: Use a shared Google document for a sign-up sheet so members do not double up on an item and the meal is well-balanced, as well as making sure the same dishes is not being cooked twice.

Learn more about Helen by scanning the QR code below.

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THE WONDERS OF LEMON text, styling & photography: JazLyn Tan

WHEN LIFE GIVES YOU LEMONS, YOU START SQUEEZING THEM! Lemons are a key ingredient in many favourite dishes and it can certainly make us shriek from their sourness, but these bright yellow fruits are worth their weight in gold from the benefits they possess and the many uses they provide. And no we are not talking about cooking this time! Lemon juice can become a natural disinfectant and a nutritional powerhouse, as the flavonoids within it is acid and contains antioxidants. As well as it can be added to water to make it look prettier and tastier. With a single lemon, you can clean your home from top to bottom and even treat yourself to a manicure after that. Plus, lemons can be used to create a simple battery to power small devices and they are extremely cheap and eco-friendly. Check out more amazing tutorial by scanning the QR code below and learn more at www.producmag.com .

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REMOVE STAINS

CLEANING THE CHOPPING BOARD

Squeeze lemon juice on the affected area and let it dry in the sun for an extra bleaching boost before washing.

This works well for coffee, tea, chocolate stains and tomato based substances.

Tired of looking at those pesky food stains on your chopping board, despite how often you rinse them?

Cover the stains with salt, then rub a cut lemon on the surface and allow to soak for 20 minutes before rinsing.

GET A MANICURE

NATURAL ANTISEPTIC

Skip the nail salon, make your own remedy, by soaking your fingertips in a shallow bowl of lemon juice for two minutes to help whiten stained or cure the dryness and brittle.

Lemon juice can have antibacterial property. Simply squeeze a few drops of lemon on to the affected area, after cleaning them first.

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Photo by Lauren Mancake - Unsplash CC0

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GENIUS KITCHEN TRICKS text: JazLyn Tan & Hanya Hassan styling & photography: JazLyn Tan CREATIVE WAYS JUST TO KEEP YOUR FOOD A LITTLE BIT LONGER !

Tired of buying food, only to know they have gone bad before you manage to eat them.

Keeping them fresh can be a challenge, but Produce may have found your solution and even tested them out, where it actually works! Here are some ways to extend the life of your most produce, without losing its freshness and this can help you save some serious cash and to avoid waste.

MAKE A BROCCOLI BOUQUET

Simply put the broccoli stem in fresh water and water should be changed regularly. Storage life: 5-7 days

KEEP BANANA FRESHER

Wrapping bananas with plastic wrap will keep it fresh for longer and preserve its natural moisture. It is best to keep them at room temperature instead of the fridge.

Storage life: 3 - 5 days

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AN ONION CUT IN HALF

To maximise the shelf life of a chopped onions, wrap them tightly in an aluminium foil or plastic wrap, then refrigerate it. Storage life: 1 week

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STORE BAKING INGREDIENT

After purchasing flour from the store, wrap it well or pack it in a ziplock bag, then freeze it for several days to kill weevils and insect eggs. Storage life: 4 - 6 months

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OUR FAVOURITE HOME CLEANING HACKS Most homes today are usually full with toxic and polluting substances designed to clean your home faster and easier. Just to make your life a little greener and to help you to clean your home, we have found some amazing homemade substitution that will save you money and time. The following cleaning tips and tricks are so simple and do not worry, we have personally tried them, so what are you waiting for?

CLEAN TILES

Round up baking soda, with some lemon juice and a toothbrush and start brushing. It will come out faster than you think it takes !

OVEN

Mix 1/2 cup of baking soda and 2 tablespoon. Then, using a gloved hand start spreading the paste all over the oven. Now, close it up and let it sit for 12 hours or overnight.

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COFFEE STAINS

Mix a tablespoon of liquid dish soap, 1 tablespoon of white vinegar and two cups of water. Works well for clothes and carpets.

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REFRIGERATOR

Combine 2 cups of hot water, 1 cup of white vinegar and some lemon juice to scrub the inside of your fridge

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VEGAN

Your ultimate guide

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BANGERS & MASH text, styling & photography: Amy Stott NEED A WARM AND HEARTY MEAL TO KEEP YOU TOASTY ON A COLD BRITISH NIGHT? THIS PERFECT BANGERS AND MASH RECIPE IS FOR YOU.

DIFFICULTY: medium TIME: 30 mins WHAT YOU WILL NEED: 8 British potatoes 2 carrots Half a floret of broccoli 1/6 of a small bag of peas 4-6 Linda McCartney Vegetarian Rosemary and onion sausages 7 baby new potatoes for roasting 3 cloves of garlic Salt, pepper, oregano and gravy Olive oil

INSTRUCTIONS: Place the oven on 200 degrees. Peel the British potatoes and carrots, then cut the potatoes in half to reduce boiling time. Cut the carrots into desired shape/size and separate the floret of broccoli into sprigs. Cut in half the baby new potatoes in preparation for your roast potatoes.

Place the British potatoes, carrots and broccoli and peas in a separate pan, and pour the water over them, adding a small amount of salt to the water once all the veg is covered.

Allow both to boil for 15 - 20 minutes.

Put the sausages into the oven and leave them for 15 – 20 minutes. Place your baby new potatoes into a pyrex dish, add salt, pepper, oregano, 3 cloves of garlic and cover them in olive oil. Place them into the oven and cook for around 15 - 20 minutes.

After the British potatoes have boiled, drain them and place them back in the pan. Add Vitalite margarine and soya milk to them and mash until there are no lumps present.

Drain the other pan containing the vegetables. Check the sausages are fully cooked on the inside before removing from the oven.

Add 3 – 5 teaspoons of gravy granules to a jug and pour in boiling water until you reach your preferred consistency.

Check roast potatoes to ensure they have a crispy outer skin and a fluffy inside before removing them from the oven.

Serve everything on a plate and pour on the gravy.

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PHOTO: CC0 Public Domain

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VEGAN VS VEGETARIAN text: Amy Stott

VEGANISM HAS RISEN BY 360% IN THE UK ALONE IN THE LAST TEN YEARS, BUT DESPITE ITS GROWING POPULARITY, MANY PEOPLE STILL MAKE THE MISTAKE OF THINKING VEGAN AND VEGETARIAN ARE THE SAME THING. The difference is simple. Vegetarians don’t eat meat but they still consume other animal products such as dairy and eggs and still wear clothing made from animals, like leather, fur and wool.

Veganism is a step up from this. Vegans don’t eat anything that comes from an animal, whether that be meat, food created by the animals themselves such as milk and eggs and they don’t wear anything derived from an animal.

There are three reasons why someone may choose to become vegan. The first are ethical reasons. Many people who were previously meat eaters see footage of animals being exploited and killed within the animal agriculture industry and decide to stop consuming anything that comes from an animal.

Vegetarians acknowledge that killing an animal for meat causes it to suffer and feel extreme pain. However, vegans further see that breeding animals for them to spend their short lives being kept in enclosed spaces with little to no sunlight in the majority of cases, being repeatedly made pregnant, only to have their babies taken away from them, is wrong.

Another reason for someone may decide to go vegan, are the environmental reasons.

Documentaries such as Cowspiracy shed light on the environmental impact, breeding animals for food and human use is having on the planet.

45% of Earth’s land is taken up by the animal agriculture industry. It is responsible for 91% of Amazon Rainforest destruction. This causes habitat loss and species extinction as these animals have no where else to go. Many animals that don’t die and are deemed predatory are gunned down from helicopters or torn apart by trained dogs to make room for the livestock that will be kept on that patch of land.

More than one fifth of the global population do not have access to clean drinking water.

The clean water is mostly given to animals who are being raised to later become food: •

• • •

More than 80% of water in the United States is given to animals in the animal agriculture industry.

One pound of beef requires 2,500 gallons of water.

One pound of eggs requires 477 gallons of water.

One pound of cheese requires 900 gallons of water.

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Veganism has the potential to end world hunger. 82% of children who are starving, live in countries where food is fed to animals. These animals are eaten by western countries.

It has also been estimated by Worldwatch Institute that at least 51% of annual worldwide emissions are produced by farmed animals and their byproducts.

The third reason a person may choose to be vegan, are the health benefits. Cutting out animal products from your diet has been scientifically proven to halt the growth of cancer cells in the body and cause cancer tumors to shrink in some cases. Veganism has been shown to cure heart disease, arthritis, diabetes and eczema, to name but a few conditions.

A balanced vegan diet is rich in protein, iron and calcium along with a variety of other essential vitamins and minerals. Although these can be found in animal products, the plant based alternatives are usually low in saturated fats, high in fibre and antioxidants.

It’s a common idea amongst vegans that being vegetarian simply isn’t enough because it’s not just animals who are raised for the sole purpose of becoming meat that suffer. In the egg industry, day old baby chicks are ground up alive if they’re male, because they are unable to produce eggs for profit. In the dairy industry, baby calves are separated from their mothers when they are just days old. This is to prevent them from drinking their mother’s milk, which again is taken to be sold for profit.

It’s also a common belief that animals killed for food are done so humanely, but this simply isn’t true. All living creatures fear death. Regardless of whether the animal lived a full and happy life or whether they lived a life of misery, they still end up in the same slaughterhouse, meeting the same fate. They all feel the same fear when it comes to being slaughtered.

Vegans see that every time we buy food in the supermarket or dine out in a restaurant, that we all have a choice to make. People can choose to contribute to environmental destruction, the suffering of animals and our own health, or we can choose to align our beliefs that animal cruelty is wrong, with our actions, as well as take responsibility for the environment and our own health.

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PHOTO: CC0 Public Domain

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PLACES TO BUY THINGS FROM text: Amy Stott

For new vegans or people considering veganism, knowing where to look for food and what food to look for, can be overwhelming. Here is a short list of just some of the great shops to check out.

Health food shop Holland and Barrett is full of vegan options that you won’t find in the supermarkets. They stock a variety of vegan cheeses from brands such as Violife and Bute Island. They also stock vegan egg products such as vegan mayonnaise and Follow Your Heart Vegan Egg, which can be scrambled or just as an egg substitute in baking recipes. Holland and Barrett also sell a variety of mock meats such as sausages, turkey, duck, bacon, chicken and beef.

ASDA and Tesco have extensive ‘Free From’ sections, which have some vegan options.

These include vegan Easter eggs, chocolate bars, cakes, sweets, savory snacks and cooking sauces, to name but a few items.

Morrisons have fridges and freezers full of vegan ready meals, mock meat ‘beef’ burgers and ice creams, pies and much much more.

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A selection of vegan cheeses - perfect for pasta dishes, jacket potatoes and pizza.

PHOTOS: CC BY-SA 2.0, CC BY 2.0, CC BY 2.0

There are lots of dairy free chocolate options available in supermarkets. Dark chocolate is a popular option amongst vegans.

Supermarkets stock lots of frozen vegan foods to reduce preparation and cooking time for you.

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PHOTOS: Instagram- @robcryptx

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HOW TO GO & STAY VEGAN text: Amy Stott VOCAL VEGAN ROB CRYPT OFFERED TO SPEAK TO PRODUCE ABOUT THE VEGAN LIFESTYLE AND OFFERED SOME OF HIS TOP TIPS ON HOW TO GET THE MOST OUT OF IT. Rob also has his own business called Mr Crypt’s Curiosities. He creates his own art pieces, which he sells online, many of which promote veganism and include keyrings, mugs and phonecases.

How did you first find out about veganism and why go for it?

My main introduction to it was through the punk and hardcore scene, which has a fairly huge vegan collective. I even have a vegetarian/vegan starter kit signed by members of Goldfinger from 2004! That was when I first tried it. I failed miserably. The thing that first stood out to me was the health benefits. That was when I was 15/16, but as I entered my 20s and I researched it more the environmental and animal rights impact took over.

What was your diet like before you went vegan and what’s it like now?

Oh man, my diet was TERRIBLE. I’d go to KFC or the pub for lunch at work more or less every day. I started making minor changes to try to be “healthier” which I guess led me back to veganism through my research. Nowadays I’m still probably classed as a junk food vegan - I eat a lot of cake and pasta. There are some really good resources out there for vitamins and in what foods they can be found. After 3 years I have that more or less memorised so I’m still able to balance it!

Is there anything difficult about being vegan?

Sometimes dining out with friends and family can make me come across as fussy or pedantic, sometimes I have to call ahead to make sure there’s something I can have or if certain products or ingredients are ok. This is being addressed in more and more places though, and I’m finding myself inviting friends to more places that have either released new vegan menus or added to their existing ones!

How do you stay motivated?

I think that goes back to my encouragement to have a strong “why” - I know that for me it’s the best way for me to live. Physically, I’ve never felt better, and I know it’s better for the planet, animals and human rights. Whatever your beliefs, it always seems to be the most logical conclusion to reach.

If you could give new vegans any advice, what would it be?

Do your research.You don’t have to read endless articles or watch the documentaries, but having a strong “why” behind your decision and knowing what products you can and can’t use is always really helpful.

You can review more about Rob’s work by scanning the QR code below.

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Photo by Michael Stern - Flickr CC0

Photo by Michael Stern - Flickr CC0

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Discovering places

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Photo by Audrey - CC 2.0

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EAT, DRINK & EXPLORE HÁKARL ICELANDIC MIDWINTER FESTIVAL text: Alex Holliday

The Icelandic midwinter festival, known to locals as Thorrablót, is a historical celebration of Icelandic culture. Originally a time for honouring and giving sacrifices to the ancient Norse gods in pagan Iceland, the festival was abolished during the country’s time of Christianization but resurrected in the 19th century as a midwinter festival. These days families and friends will gather together for events ranging from informal dinners to large organised parties and regional festivals. The festival is held during the month of Thorri, according to the old Icelandic calendar, which begins on the first Friday after January 19th (the 13th week of winter).

During the festival, one of the most famous Icelandic dishes to be served up is Hákarl.

This traditional Icelandic food is made from shark meat. The meat is buried in gravel to remove any moisture, then fermented and cut into strips before being hung out to dry.

The preparation can take several months and is described as an ‘acquired taste’ by most due to its strong flavour and aroma. Usually accompanied by large quantities of Brennivín, which in English means ‘burned wine’. This clear and unsweetened schnapps is one of Iceland’s most popular liquors and a traditional part of special occasions.

After the dinner traditional songs, games and storytelling are accompanied by dancing, continuing into the early hours of the morning.

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Photo by Tanya F. CC 2.0

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MASLENITS PANCAKE FESTIVAL text: Alex Holliday

Of all the ways to celebrate the end of winter, the Maslenitsa Festival in Russia has got to be the most delicious. Believed to be the oldest surviving Slavic holiday, Maslenitsa is a sun-festival and in Christian tradition is the last week before the start of Great Lent.

It is the last week during which milk, cheese, eggs and other dairy products are allowed to be eaten and is also the last chance to take part in social activities such as parties, dancing and festivals before the more spiritual and introspective period of Lent begins.

On the last day of Maslenitsa, known as “Forgiveness Sunday”, relatives and friends will come together to exchange gifts and ask for forgiveness. Effigy’s of Lady Maslenitsa will be created and paraded around the local community with the weeks celebrations culminating in a bonfire, where the ashes are buried to fertilise the crops and bring good luck and a good harvest for the upcoming year.

Maslenitsa can also be called “Crepe week” or “Pancake week” after the traditional food of the holiday bliny. These are thin, golden pancakes traditionally made using buckwheat flour and served with a range of different toppings and fillings, including butter, jam, sour cream and even caviar. Families and friends will gather together and prepare stacks of bliny’s and an assortment of accompaniments for one last celebration before Lent.

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Photo by misbehave - CC 2.0

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MOONCAKE FESTIVAL text: Alex Holliday

Known also as the Zhongqiu Festival, this mid-autumn celebration of lunar worship is particularly popular with those who harbour a sweet tooth. This ancient festival can be traced all the way back to the Zhou Dynasty (1046-246 BC) and began as a celebration of the moon, as this was the time when the moon was at its largest and roundest, and a time to give thanks for a good harvest. The ancient Chinese noticed a trend between the movement of the moon and the changes of the seasons. Since then it has also become a celebration of family and friends.

According to the Chinese calendar the festival falls on the 15th day of the 8th month of the year. It is the second grandest festival in China after Chinese New Year. On the day of the festival, family members will gather to offer sacrifice to the moon, express appreciation towards other family members and far away friends, and eat moon cakes.

Moon cakes are a Chinese delicacy made by filling golden pastry with lotus-seed paste (or other sweet pastes) and are believed to portend to good fortune. The four-inch-wide cakes are meant to symbolise the glowing moon and are decorated with characters of longevity and harmony. The round shape is to symbolise the reunion of family and can be presented to relatives and friends to wish them a long and happy life.

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ZIZZI RESTAURANT REVIEW text & photography: Amy Stott

ITALIAN CHAIN RESTAURANT ZIZZI, SERVE AFFORDABLE, FRESHLY COOKED FOOD ACROSS THE UK AND IRELAND, WITH OVER 140 RESTAURANTS ACROSS THE NATION. EACH RESTAURANT HAS AN OPEN KITCHEN AND ITS OWN UNIQUE DECOR, SPECIFICALLY DESIGNED TO COMPLIMENT THE ENVIRONMENT OF THE LOCAL AREA. ZIZZI CATERS TO A VARIETY OF DIETARY NEEDS AND HAS FULL DAIRY FREE, GLUTEN FREE AND VEGAN MENUS.

I visited their restaurant at the Corn Exchange in Manchester to sample their vegan menu. Arriving at the restaurant, I was seated in a booth and ordered a pint of Peroni.

All alcohol at Zizzi is described as vegan and any non-vegan options were helpfully explained by the waitress.

For my starter I chose garlic bread, which was served with chunks of fresh roasted garlic on the top.There were two vegan pizza options to choose from for my main course. I decided to opt for the slightly more expensive one, the Vegan Rustica Margherita, which is served on a ‘big, thin and crispy’ base. It won the PETA Vegan Food Award for ‘Best Vegan Pizza’ last year and rightly so – it was exquisite. I was surprised at how real the dairy free cheese tasted as a lot of vegan cheeses I’ve tried on pizzas in the past have been tasteless and rubbery, but this one made with coconut oil, was delicious.

I was too full to eat a dessert and even struggled to finish my pizza, but Zizzi has a small vegan dessert menu, which includes coconut based ice creams and a chocolate and fruit calzone.

Zizzi’s the perfect place to dine out for a family meal, even with small children or just with friends. It’s also a great place for couples as the atmosphere and lighting is very intimate and private. I’d highly recommend taking a trip to your nearest Zizzi restaurant – you won’t be disappointed. There are always special offers on, offering you discounts on meals. Be sure to check out Zizzi.co.uk and visit the ‘Offers’ tab before you plan your trip.

Exchange St, Manchester M4 3TR

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MAZZO RESTAURANT REVIEW text & photography: Amy Stott

Situated in the heart of Royton, just outside of Manchester, Mazzo is serving authentic Italian dishes in a warm, relaxing environment. They have a range of vegetarian and gluten free options on their menu, as well as a variety of dishes containing meat and fish. It is a small restaurant that is lit by fairy lights and candles in the evening and large open windows allowing sunlight in during the day. The decor is classic, yet modern with mahogany furniture, with food being served in large plain white bowls and plates.

When I arrived I was given a complimentary glass of prosecco to sip whilst I ordered my food. I ordered garlic pizza bread for my starter and a vegan Pasta Genovese as my main course, and although the portions were small, they were delicious. My penne pasta was covered in a green pesto made from pine nuts and was topped with roasted tomatoes.

Although Mazzo’s does not have a vegan or vegetarian specific menu, there are plenty of options available to suit such dietary requirements and all tastes.

The restaurant has a friendly atmosphere, with happy staff who are always happy to help and chat with you. I’d recommend Mazzo to couples and families. It’d be a fantastic place to host birthday and engagement parties. Menus with some of the drinks and food Mazzo had to offer can be found at www.mazzorestaurant.co.uk .

43 Radcliffe St, Royton, Oldham OL2 6QL

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Treat yourself

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Photo by Ryan Snyder - Flickr CC 2.0

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FOOD APPLIANCE HISTORY KITCHENAID text: Alex Holliday

The KitchenAid has been a staple of most kitchens since its introduction back in 1919.

Produced by The Hobart Corporation, the initial idea for a stand mixer came from the engineer Herbert Johnston who was inspired after seeing a baker mix dough, prompting him to search for an easier method. In 1914, the first “H� model mixer was launched.

Originally targeted at industrial work, the H mixer began to be used on Navy battleships, eventually becoming standard equipment on all U.S navy vessels.

A few years later the companies first home model was introduced and the first to have the KitchenAid name. The new ten-quart C-10 model went on sale in 1918, being sold door-to-door to begin with, after the company found it difficult to convince retailers to take on the product. The KitchenAid model continued to develop and remained popular despite factories closing for the duration of World War II. In January 1986, the company was purchased by the Whirlpool Corporation who remain the owners to this day. The KitchenAid brand expanded into other products such as refrigerators, blenders and other small kitchen appliances. Establishing themselves as one of the largest and most popular kitchen appliance brands in the world.

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COOKBOOK FOR EVERYONE text: JazLyn Tan

FOR THE HAPPY FAMILY

FOR THE MILLENNIAL TRENDSETTER

Bjarbo is a food blogger, while Ask is a dietician, which makes the perfect team in our opinion, this cookbook is aimed at parents hoping to build a more inventive, family friendly repertoire of nourishing meals.

Supermodel turned food blogger, Chrissy Teigen’s book spotlights delicious dishes and this is not your typical celebrity cookbook out there, as she share her family recipes, including husband, John Legend’s special spicy fried chicken wings to her mother’s Thai classics.

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FOR THE KITCHEN MANTRA

Jamie Oliver’s food stylist, Georgina Hayden teaches us to slow down and enjoy the lost art of cooking in her latest cookbook, Stirring Slowly. This cosy tome is full of recipes to restore and revive each cook by choosing a dish they have forgotten how to enjoy and fallen in love with the cooking process all over again.

FOR THE HOMEBODY

Youtube cooking chef, Laura Vitale debut her cookbook for foodies that have just a little time to spend in the kitchen or want to create an impressive feast. With more than 100 recipes, this cookbook is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.

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