July edition

Heat Wave It Is

How to make the best of your summer

Holiday Season Food at your perfect getaway July Edition

Editor’s Note Hi everyone and welcome again!

I know you must be feeling the heat and ge:ng all hot and bothered is almost I'm not surprised due to heat wave that keeps occurring everyday. And just when you thought you could go on holiday, it looks as though the sun has come to you! So the sun is out and your all buying ice lollies, ice creams and cold drinks but remember you need to eat as well and Signature S.O is here to give you all the recipes you need to keep you up and running. We have some great recipes this season and some great getaways places you can go to which will make your holiday experience one you will never forget. If you choose to stay at home this holiday season you can create the holiday experience right inside your own home without having the need to leave (only for ingredients of course!).

Of course we cannot forget the Signature S.O Dessert Night which will be taking place on August 10th 2013, so if you don't want to miss out on some great desserts, the opportunity to taste some sweet safari chicken wings and live should and jazz performances then this is the place All proceeds to enable the Signature S.O team to visit a range of chariNes this summer and will be a rewarding experience for both me and YOU.

So come and join us and enjoy the night, trust me you won't regret it!

When you get the chance check out our newly launched website, subscribe to the mag, and buy your Nckets!

Editor Cheyenne Dwyer-­‐McDowall

In This Issue

Watoto Choir!

Support and donate wri-en

by Feruza Afewerki

Apricot Lemonade

Embrace the coolness wri-en by Editor Cheyenne Dwyer-­‐McDowall

The perfect holiday

Where you can eat on your holiday wri-en by Vicky Knill

We want to see YOU

Send us your pictures wri-en by Editor Cheyenne Dwyer-­‐McDowall

Come and support!

We have some really ExciNng News to Share with you this month, following the Success of our Launch Night, Signature S.O will be hosNng A FantasNc Dessert Night in the Month of August! It is surely not a Night to Be Missed.

Saturday 10th August, we will be holding this fun filled Night at 372-­‐378 Lee High Road, London SE12 8RS.

With a fantasNc number of Live jazz performances Soul, laughter, and joy all filled with a wide range of desserts, from Apple Crumbles, to warm delicious Vanilla custards, Ice creams, Sorbets, Red velvet cupcakes, Macaroons, Honey mango's and many more. We also couldn't leave out our treasured, Sweet Safari Chicken Wings!

Absolutely all proceeds raised will go towards helping the Signature S.O team raise money to visit a range of chariNes within Africa this Summer, including the Watoto Charity that rescue and restore children orphaned by HIV and war. Help Us Change Those Precious & Amazing Lives!

Please Log on to Eventbrite to purchase your Nckets now on: www.signaturesodessertnight.eventbrite.com/

By Feruza Afewerki

Holiday Season Schools are closing and holiday season is kicking, so you want to make sure you make the best of the sun, sea and food. It seems as though the UK is experiencing an impressive summer season so if you can’t afford a holiday then just head to your back garden and get ready to relax and bring the world to you.

Signature S.O have enlisted some great recipes from abroad for you to enjoy and some good restaurants for you to try out if you decide to keep your holiday close (somewhere like Spain I hope!)

Are you thinking of je:ng off to sunnier climes this year? If so, why not Madrid? Not only is Spain’s capital a hive of culture, but it is also home to some excellent restaurants. Here we show you four of the best, and share some recipes to give you a taste of the Iberian peninsula without stepping on a plane.

By Vicky Knill

Asturianos

By Vicky Knill

Offers Menu of the day (Menú del dia) 12 euros (13.50 on the terrace) including two courses, dessert and coffee Available during the week Opening hours-­‐12-­‐5pm, 8:30-­‐ midnight.

Closed Saturdays.

Where: Calle de Vallehermoso, 94.

Metro: Canal

This small, Asturian eatery is run by two brothers, Alberto and Belarmino, and their mother, Julia, who is the main chef. The restaurant’s fame for good-­‐ quality, tradiNonal cooking at reasonable prices has made it as far afield as the New York Times, so you know they must be doing something right!

The menu is chock full of delicious dishes, but there are several that parNcularly stand out. The sardines in cider (sardinas marinadas a la sidra) are an excellent choice for a balmy Madrid evening, while the tradiNonal Asturian bean stew (fabada) is perfect if you are looking for something hearNer. Asturianos also offers a superb selecNon of shellfish, from mussels to cockles.

Don’t use a fork; eat them straight from the shells to blend in with the locals.

Other popular opNons include croqueies made from tradiNonal blue cabrales cheese, bananas and plums (croquetas de queso de cabrales, plátano y ciruelas), as well as potatoes with cabrales cheese. And then there are the desserts… These include a deliciously creamy cheesecake (Tarta de queso; made the Spanish style, without base) and an indulgent chocolate mousse (Mousse de chocolate) with salt, pepper and olive oil (quirky, but exquisite).

Asturianos doesn’t scrimp on the drinks side either. A vast selecNon of wines from around the world awaits you, including several from the restaurant’s own winery (made from syrah and garnacha grape varieNes). Definitely not to be missed.

La Finca de Susana

By Vicky Knill

Opening 1pm-­‐3:45, 8:30-­‐11:45.

This restaurant does not do reservaNons.

Where: Calle de Arlabán, 4, Metro: Sevilla/ Sol Others run by the same team include: Bazaar, Calle Libertad, 21 La Gloria de Montera, Calle del Caballero de Gracia, 10

“It’s a place to impress people,” said my dining companion. She certainly had a point. Whether it’s a business contact or a loved one you want to treat, La Finca de Susana is the perfect place to enjoy a bit of luxury without breaking the bank.

The restaurant is one of a group which trains chefs and waiNng staff, and standards are rigorous.

The simple, crisp white décor makes for a classy atmosphere and ensures that the focus is where it should be… on the food.

We started with a light and creamy guacamole and goat’s cheese salad (ensalada de guacamole y queso de cabra), before moving on to meat balls (albóndigas), which are surprisingly fluffy while maintaining their meaty taste.

Also recommended is the teriyaki tuna with seaweed (atún teriyaki). The restaurant, unlike many in Madrid, has an excellent variety of vegetarian dishes, which includes leak pie and gazpacho.

As for desserts, my companion tried the chocolate cake while I chose the divine coffee ice cream with Bailey’s (helado de café con Bailey’s), which came served in a biscuit bowl. Locals also swoon over the Timbaón dessert-­‐ a sort of crème brûlée/ ice cream hybrid.

All in all, a definite treat.

Sardines (marinated) in cider with tomato soup and mint vinaigreie A taste of Spanish home cooking in your own kitchen (courtesy of Asturianos)

By Vicky Knill

Ingredients

1 kilo Sardines I litre Natural cider ¼ litre Apple vinegar ½ kilo Tomatoes Extra virgin olive oil Handful of mint leaves Serves 6

How to make it

Take one kilo of sardine fillets, cleaned of bones and scales.

Place them in 1 litre of cider and ¼ litre of apple vinegar and leave to marinate for 4 hours and place in fridge.

For the soup, take half a kilo of ripe tomatoes and remove the skin and seeds. Mash them up and add a teaspoon of olive oil and add salt to taste. Sieve the mixture.

For the vinaigreie, take a handful of fresh mint leaves, grind them in three tablespoonful's of olive oil. Leave to marinate for four hours.

To Serve

Place the sardines in the centre of the plate with the cold ingredients, the tomato soup on the sides and a touch of vinaigreie and enjoy!

Apricot Lemonade Sunshine Ingredients

1 cup lemon juice 1 cup superfine sugar 4 1/2 cups water 2 cups apricot nectar

1) To get this perfect lemonade, mix together the lemon juice and the superfine sugar unNl the sugar has dissolved.

2) Pour in water and apricot nectar along with crushed ice and this is how you cool down in the sunshine!

We Want To Hear From You! Send us pictures of your experiences on holiday, what food you’ve had the chance to enjoy and some recipes that you want to tell Signature S.O readers about to admin@signatureso.com and we could feature your pictures in our next issue! Stay tuned

When you get the chance subscribe to the e-­‐magazine on our website www.signatureso.com