s fro e p i c e with r Oliver! Jamie
Sustainable Eating check out those super useful tips!
ideas for your perfect mezze picnic
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Finally! Summer is here! This means long summer nights that we will spend outside with our friends and family. And there is plenty to do. From meeting for a picnic lunch in the park over a cosy barbecue in the evening to simply lying on a blanket outside in the middle of the night to watch the stars. But one thing is for sure: our life will mainly take place outside. This issue will provide you with some of the cutest must-haves for this summer, some lovely recipe ideas for an impressive mezCover Illustration: Liz Forester ze picnic and some useful tips bout susEditor: Muriel M.Magon tainable eating. We also met Jamie Oliver Art Editor: Muriel M. Magon to get some inspiration about what to do Food Editor: Muriel M. Magon with leftovers. All in all, I hope you enContributors: Sorcha Faulkner, joy reading this month’s issue and make Liz Forester, MaitÊ Franchi, some delicious meals. Georgina Luck, Jamie Oliver
Disclaimer: This magazine was made for educational purposes by a Writing in the Media student at University of Kent in Canterbury, UK.
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Illustration: Kate Mills
contents
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SUMMER FAVES those lovely kitchen accessories will brighten your day
This big mug is just charming! With its spots and the yellow rim, this mug is the perfect balance between quirky and elegant. The mugs are made in Portugal and decorated by hand, which makes each one of them unique. They are also available with a stripy pattern and in a lovely turqouise glaze. So go wild and mix them up for more fun in the kitchen! Mug, £8, habitat.co.uk.
This Italian coffee grinder is the perfect accessory for all you coffee connoisseurs! Freshly ground coffee beans will give you an incredibly tasty brew. This practical and stylish, sophisticated coffee grinder is just too beautiful to hide it in a cupboard!
Meet a true modern classic from Denmark! The Krenit Bowl.. Designed in the 1950s to be beautiful, functional and decorative all at once. We simply love the minimalistic shape, the delicate steel material and the bright and glossy yellow interior which contrast perfectly with the matt black exterior. Used as a salad bowl, it’s true eye candy! Bowl, £29, scandinavianshop.co.uk.
Coffee grinder, £64.95, cloudberryliving. co.uk.
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What’s in season? Summer is here!
See it! Smell it! Taste it!
E very day, more and more long missed summertime classics can be spotted at farmer’s markets all over the country. Not only are strawberries, asparagus and rhubarb back on the shelves, but we can finally enjoy juicy tomatoes in all colours of the rainbow: from red and orange over yellow to even black.
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lovely courgettes! June also marks the beginning of courgette season. Courgettes are cucurbits, which means that they belong to the same family as cucumbers, melons and squash. They can be sliced up, marinated in garlic and herbes de Provence and baked in the oven, wrapped around feta and grilled or cooked in a rich tomato sauce. Spiraled into courgetti, they serve as a healthy alternative to pasta.
Try courgette in a simple salad with cherry tomatoes, grilled halloumi and herb dressing. And don’t forget the beautiful courgette flowers. They can be stuffed with ricotta and herbs,
yummy aubergines! Aubergines are at their best in June as well. They can be sliced and fried with Baharat. Combine those fried slices with smashed avocado and tahini sauce to make a delicious vegetarian burger or enjoy them as a side to a lovely quinoa and pomegranate salad.
Try Italian parmigiana, layers of thin aubergine slices cooked in tasty tomato sauce and topped with softly melted buffalo mozzarella. Aubergines can also be turned into smoky baba ganoush, a Middle Eastern mezze classic and an absolute must for every picnic.
divine peppers! Another welcome guest at any summer table is the pepper. Not only are they super tasty when you stuff them with quinoa, spinach and taleggio, peppers also go perfectly with other seasonal veggies such as aubergines, courgettes and tomatoes. Stewed together, those ingredients make an amazing pepperonata, which can be served with oven-roasted ciabatta and olive oil.
some more seasonal delights apricot blackcurrant cabbage carrot fennel gooseberry lettuce peas potato radicchio radish raspberry redcurrant runner bean spinach watercress
Oh, and our beloved artichokes are back as well! Cook them on the whole and dip their tender leaves in lemony garlic sour cream and enjoy them with new potatoes or turn them into a lovely salad with parmesan and olive oil dressing. They also go very well with any kind of grilled fish. With so much colourful vegetable goodness and so many finger-licking recipe ideas at our choice, we will have to make the most out of this blooming month.
Let’s invite our friends over for garden dinner parties, meet them for a lunch picnic in the park or enjoy the mild evening breeze barbequing with our loved ones.
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Illustrations: Georgina Luck
Or turn them into another mezze classic: muhammara, a paste made from roasted peppers and walnuts.
amazing artichokes!
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time for a
Meet your friends for a moonlight picnic in the park!
Co
Buys for extra cosyness.
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This simple and timeless picnic blanket is made in South Africa and thanks to its polyester filling, damp bums are ancient history! Lightweight and easy to transport, roll this nifty little number up and keep it together with the attached tie strings. Blanket, ÂŁ75.00,urbanara.co.uk.
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We simply love this little barbecue basket. Not only is it super handy, it also looks super cute and comes in a bright minty colour. Barbecue Basket, ÂŁ30, dille-kamille.de.
tip
Be the star of the picnic and bring homemade flavoured butter! It’s easy, quick and the results are just delish. Be creative and go wild! Mix butter with whatever herb or spice you like.
Try
refreshing lemon and thyme classic garlic and herbs mediterranean sundried tomato
Pic nic bo ho
chic
Durable melamine cup with pretty pattern. Check out all the other different styles and do some mix and match. Just fab! Cup, £4.99, ricebyrice.com.
This cute boho cushion is a true colour explosion. It’s the perfect accessory to get cosy on you picnic blankie. You can either sit on it or use it when you are leaning against a tree-trunk. Cushion, £34, maisonsdumonde.com.
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Grill in style with this beautiful hen apron.
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Apron, £30, amara.com.
What a fantastic way to bring three different dishes to a picnic! This handy lunch box is an Indian tiffin and it is perfect to pack a nice Middle-Eastern mezze or Italian antipasti platter. Tiffin, £25, johnlewis.com.
We love this yellowy hipster cooler bag! It may look like a courier or office bag, but it actually keeps ice packs frozen for up to eight hours. Just perfect to hump some cool beverages or a lovely strawberry tiramisu. Cooler Bag, £99.00, brassicamercantile. co.uk. 9
Photo: halfbakedharvest.com
ONE
THOUSAND and ONE NIGHTS Wow your friends with this amazing mezze picnic!
MUHAMMARA
This slightly sweet dip tastes even better if you leave it in the fridge for a day. Just don’t serve it too cold. Enjoy it with any sort of flatbread or just eat it by the spoonful. serves 4 • 3 red peppers • 50g fresh breadcrumbs • 1 tbsp pomegranate molasses • 1 garlic clove, peeled and pressed • ½ tbsp lemon juice • 1½ tsp baharat • 1 tbsp chilli flakes • 50g walnuts, finely chopped and toasted • 2 tbsp olive oil, plus extra to finish 1. Preheat the oven to 200°C. Put the peppers on a tray and roast for 30-35 minutes Muhammara until they are cooked and the skin is blackened and blistered.Turn occasionally. 2. Put the peppers in a bowl, the sun ruining our meal. An- cover with cling-film. Wait We still can’t get until cool enough to handle. enough of that Mid- other bonus is that they can Peel off the skin and remove dle-Eastern cuisine! be prepared a day ahead. Not only is that super handy, the seeds and the stem. 3. Chop the peppers roughly but especially the dips like and put in a mortar. Add the he fantastic mix of spices baba ganoush or muhamand textures gives us that mara taste even better when breadcrumbs, lemon juice, molasses, baharat, chilli and certain holiday feel. But not they’ve been sitting in the garlic. Work the ingredionly is the taste great, the fridge for a day (the garents with a pestle until well dishes are also perfect for lic becomes more intense, combined. picnics and barbecues as mmmh!). All right folks, 4. Put everything in a bowl; they can easily be eaten no more talking! Let’s start add the walnuts, salt and the cold. Plus: they usually don’t cooking and surprise our olive oil. Drizzle with a little contain dairy (or only a teefriends with a lovely picnic. olive oil and serve at roomny tiny bit) which means that temperature. we don’t have to worry about
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Enjoy!
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BABA GANOUSH
Enjoy this smoky aubergine dip with homemade taboon or maneesh flatbread. Don’t have the time to make your own flatbread? Scooping it with a shop-bought naan is just as delicious. serves 4
Photos: thymeandhoney.com (left); foodblogon.tumblr.com (right)
• 2 aubergines • 3 garlic cloves, pressed • ½ lemon, juice only • 2 tbsp tahini • 3 tbsp olive oil • black pepper, to taste 1. Preheat the oven to 200°C. Prick the aubergines with a fork and bake them until the skin is charred and blacked and the flesh feels soft when you press it. This will take approximately 20 to 30 minutes. Just keep on checking them. 2. When ready, take the aubergines out of the oven, put them in a bowl, cover them with clingfilm and let them cool down. 3. Mix the garlic with the lemon juice, tahini, olive oil and pepper. If you like, add some ground cumin. 4. When cool enough to handle, cut the aubergines in half and scoop out the flesh. If the chunks are too big, just slice them into small dices. Then, mix with the remaining ingredients in a bowl, season with salt and finish with a drizzle of olive oil. Decorate the baba ganoush with pomegranate seeds!
Baba Ganoush
TABOON FLATBREAD
This lovely soft and chewy flatbread is perfect for dipping hummus, baba ganoush or muhammara. It can also easily be turned into a heavenly falafel and halloumi wrap. The preparation might take a little while, but the results are absolutely worth it! makes 6 flatbreads
• 500g plain flour • 1 tsp dry yeast • 325ml warm water • 1 tbsp sugar • 1 tsp fine salt • 2 tbsp olive oil • 1½ tbsp za’atar 1. Mix flour, yeast, sugar, za’atar and salt. In a separate bowl mix the warm water and oil together before adding to the dry ingredients. Mix until you have a soft, sticky dough then cover with a cloth and set aside to 13
start to develop. This might take 5 to 15 minutes. Just keep checking the flatbreads while they cook, but leave the oven door closed to avoid cooling the oven. 8. Let the flatbreads cool down a little bit before serving them. They are best when they are still warm.
LEMONY CHICKPEA AND LENTIL SALAD WITH HALLOUMI This easy summer salad is so colourful and refreshing, everyone is going to love it. If you take it to a barbecue, grill the halloumi just before serving the salad. This way, the halloumi will still be warm and it will have a nice smoky twist.
Taboon Flatbread
prove. 2. After 10 minutes, knead the dough for another 10 minutes until you have a soft and shiny dough. You might have to add some more flour. 3. Oil a bowl. Turn the dough all around to coat with the oil. Cover with a cloth and set aside to prove for about an hour in a warm place. It should be double its size. 4. Divide the dough into six equal pieces and form each piece into a ball. Cover with 14
a damp tea towel and let it rest for another 10 minutes. 5. Roll each ball out into a fairly thick circle. Don’t worry about the shape; they don’t have to be perfectly round. 6. Preheat the oven to maximum temperature. Place a roasting tray on the middle to lower shelf and leave it to heat up for 20 minutes. 7. Bake two or three flatbreads at a time until they are puffy and brown spots
serves 4 • 200g Puy lentils • 400g can chickpeas, drained and rinsed • ½ raw beetroot, grated • 5 tbsp capers, very roughly chopped • 1 lemons • 1 red onion, finely sliced • 3 tbsp extra virgin olive oil • ½ tsp ground cumin • ½ bunch of parsley, roughly chopped • ½ bunch of coriander, roughly chopped • 1 pack halloumi, sliced • 60g walnuts, roughly chopped • 1 tsp honey
Red Lentil Kofta
Photos: foodandtravel.com (right); themothercooker.com (left)
1. Cook the lentils. Meanwhile, zest the lemon and set the zest aside. Then, squeeze the juice from the lemon into a bowl. Add the onion, capers, parsley, coriander, olive oil and cumin. Scrunch together with a pinch of salt and set aside. 2. Heat a frying pan on medium heat and roast the chopped walnuts. They are done when it smells nice and nutty. Keep an eye on them, they burn easily. 3. Drain the chickpeas and when the lentils are ready, mix them together in a large serving bowl. Toss with the mixture that you prepared before, then toss through the beetroot. 4. Heat a frying pan and fry the halloumi until each side is golden brown. Just before the halloumi is ready, add the honey and let it caramelise briefly. Then, place the halloumi on top of your salad and sprinkle the lemon zest over it.
• 2 cups red lentils • 1 cup fine bulgur • 1½ tbsp tomato paste • ½ tsp hot pepper flakes • 1 tsp ground cumin • 1 tsp paprika • 3 cloves garlic, pressed • 1 small red onion, fine dices • 1 cup parsley, finely chopped • ½ pomegranate, seeds only
take 15 to 20 minutes. 2. Add the bulgur and mix it with the lentils. Turn the stove off, cover and leave to sit for 5 minutes until the rest of the water is absorbed and the bulgur is cooked. 3. Add onion, garlic and parsley to the lentils and bulgur. Add sea salt to taste. Let the mixture cool down. 4. When cool enough to handle, roll the mixture into little 1. Cook the red lentils with 4 balls and put them on a tray. When the kofta are ready, cups of water, tomato paste, take a few pomegranate paprika, ground cumin, hot seeds and put them on top of pepper flakes and salt. Wait until the water is almost com- the kofta. pletely absorbed. This might
Chickpea Salad
This tasty Turkish dish is just the perfect starter! They taste even better when prepared a day in advance. Eat the kofta with flatbread or wrap them into lettuce leafs and enjoy them with a yogurt, olive oil and lemon dip. serves 4
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Photo:foodmappin.com
RED LENTIL KOFTA
l u f use ps ti
Sustainable Eating
Nowadays, caring about the environment becomes more and more important as we have to deal with pollution and climate change. It is therefore essential that we all act more environmentally cautious. We collected some useful tips to get you started with a more environmentally friendly way of cooking and eating. Sometimes it only takes a few twists here and there in order to get into the habit of choosing your foods more consciously. It’s not as hard as you might think.
improves our carbon and water footprint significantly. Start with one meat free day a week and if that goes well, why not trying vegan days?
local beauty
Instead of buying fruit and veg that needs to be imported from remote parts of the world, go for British products. Especially when it comes to fruit and veg that can easily be grown here. Not only do you reduce your This is probably the most important part of sustainable own carbon footprint. Also, the transport is much shorteating as the production of er, which means that fruit meat, dairy and eggs needs and veg are picked when huge amounts of water and pollutes the air massively with they are ripe and tasty. So, you will end up eating much carbon. nicer carrots, potatoes and Eating less animal products
Go plants!
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strawberries. Just check the packaging in the supermarket
The chang e starts on our plates!
or go to a local farmer’s market. You will taste the
seasonal yumminess The logic consequence of eating local products is to buy seasonal fruit and veg. This means no tomatoes or strawberries in winter! Even though this seems really hard, it’s worth it. Seasonal fruit and veg are just so much tastier and they usually contain more nutrients than those picked when not quite ripe.
Love organic Organic farming uses significantly less pesticides than conventional farming. Monocultures are avoided by crop rotation which secures the fertility of the soil. All this leads to organic fruit and veg being lower in pesticides than conventional fruit and veg. That’s not only better for the environment, but also for your health. But: think before you buy! There’s no point in buying organic potatoes from Egypt if you could opt for local ones which might not be organic.
No moo, soy and palm oil Those three commodities contribute to a deforestation of land as big the size of Northern Ireland and Wales each year! Soy is mainly cultivated for feeding pork, poultry and dairy cows, palm oil can mainly be found in processed foods. As a consequence, this means: less or no meat, eggs and dairy and no processed foods. Avoiding the latter also helps to reduce unnecessary packaging.
work they put in the making of their products, but also influencing the minimisation of unsustainable farming methods. Good for the environment and for the people! Usually, Fairtrade products cost only a few pennies more, but those pennies really make a difference. Just check your cocoa, coffee and tea for the logo!
Know your fish! Don’t buy fish like tuna, salmon or plaice. These species are highly endangered due to overfishing and should be avoided. Instead, you could go for smaller fish like mackerel, sardine or trout. Also, don’t buy farmed fish. Aquafarming pollutes the surrounding waters with antibiotics, pesticides and other chemicals. If you want more information about which fish to eat and which not to eat, check out www.mcsuk.org. Don’t forget to look out for the MSC logo which certifies that the fish has come from a sustainable and well-managed
No packaging
can send a message to companies that we prefer alternative packaging or no packaging at all. There are so many products in the supermarkets that don’t even need packaging. Think about it! As soon as we return from the supermarket, most packaging will go straight into our bins anyways. We all could easily avoid bottled water, buy loose fruit and veg (no plastic produce bags either!) and opt for condiments, oils and spices in glass jars.
waste-free Every Brit throws away food worth £180 every year! But this careless attitude is not only a waste of food and money, but also a huge waste of resources. Let’s take a pack of cheese as an example. Think of all the resources that go into raising the cows, processing the milk, transporting the cheese, refrigeration, the fuel we use to drive to the shop to buy it. It’s a lot of energy, time and care that goes straight into the bin if we throw away a pack of cheese. Binning less food is not too difficult. It’s all about planning your shopping and using leftovers.
Enjoy Fairtrade
Unnecessary packaging is something we all should be more aware of! Buying Fairtrade certified And by buying fewer prodproducts means supporting farmers and valuing the hard ucts covered in plastic we 19
LOVE YOUR
leftovers
with Jamie Oliver
We all know it! That tiny carrot rotting at the back of our fridge, the oven-roasted potatoes that we had for dinner two days ago or that half a bag of Brussels sprouts that we bought feeling all Christmassy (in spring!). All those leftovers are now sitting in our fridge waiting to be eaten. But what if we can’t think of anything to do because sometimes, we just don’t feel creative enough? Well, our food editors had the exact same problem and they said to themselves: why not ask Jamie Oliver then? This man is full of great ideas and he also doesn’t like binning leftovers. So here it goes...
Three smart ways of giving a second life to your leftovers.
quesadilla feast This is just a lovely leftover recipe! You only need whatever leftovers you have (roasted veggies, cold turkey,…), tortilla wraps and loads of cheese. If you want to give it a posh twist, serve it with guacamole, sour cream and refried beans. Yum! serves 4 • 8 soft tortillas • leftovers of your choice
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• 200g cheese of your choice • a few sprigs of fresh herbs 1. Lay out 4 tortillas and spread them with 2 tablespoons of cranberry sauce, then shred up and divide the turkey between them. 2. Slice the camembert as thinly as you can and spread out evenly over the turkey and scatter with thyme leaves. Top each with a final tortilla. 3. One by one, dry fry the tortillas in a large frying pan over a medium heat. 4. Once the underside is crisp and golden (about 2 to 3 minutes), gently flip over
and fry for a few minutes, then slide onto a board and cut into wedges.
bruschetta, baby!
Illustrations: Maité Franchi,Photo: jamieoliver.co.uk
Mmmmmh! Crusty bread, olive oil, garlic and any kind of leftovers. Try roasted veggies, leftover salad or smoked fish. serves 1 • 1 slice sourdough bread • Roasted veggies • sea salt • freshly ground black pepper • extra virgin olive oil • balsamic vinegar • 1 clove garlic , unpeeled and halved • 2 sprigs fresh flat-leaf parsley • 1 handful mixed salad leaves , washed and spun dry • 1 sprig fresh mint , leaves picked • 1 lemon • Parmesan cheese
1. Pop the bread on a hot griddle pan and toast it on both sides. 2. While that’s happening, use the back of a fork or knife to roughly mash up the vegetables on a wooden board. Season with salt and pepper, drizzle over some extra virgin olive oil and a little splash of
balsamic, then mash again. 3. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top. 4. Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. 5. Finish with a drizzle of olive oil.
green veggie fritters This recipe works with all sorts of greens, and any cheese left on your cheeseboard. A soft variety, such as brie or reblochon, works particularly well.
• 1/2 a clove of garlic • 1 lemon • a few sprigs of fresh dill • 50 g leftover cheese • 3 large free-range eggs 1. Put the shredded sprouts and greens into a bowl. Crumble in the cheese, add the garlic, dill and lemon zest and a good pinch of sea salt and black pepper, and mix well. 2. Crack in the eggs and mix to combine. 3. Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties. 4. Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked. 5. Halve and serve the remaining lemon on the side for squeezing over.
serves 4
• 250 g leftover cooked Brussels sprouts • 2 handfuls of leftover cooked greens , (100g) 21
coming in
on sale 1 july
Beetroot, figs and cavolo nero are in season!
Oh làlà! Tarte Flambée! French yumminess for a lovely night in with your friends!
Mmmmh!Fruity goodness!
Indulge in that huge variety with some colourful summer desserts 22
Photos: Nina Olsson (top), Omar Allibhoy for delicious magazine (bottom)
We love purple fruit and veg!