All posts filed under: Food and Drink

Crab & Lemon Linguine Recipe

Crab is absolutely at its best from May until November so now is the time to try this wonderful recipe. If you don’t have linguini it also works well with spaghetti or fettuccine. Instead of crab meat you can use peeled, cooked prawns. Crab & Lemon Linguine Serves 4 Preparation time 10 minutes Cooking time 10 minutes Ingredients ·       400g (13oz) linguini ·       400g (13oz) dressed white crab meat ·       1 long red chilli, finely sliced ·       1 clove garlic, crushed ·       Grated zest of 1 lemon ·       2 tbsp Filippo Berio Extra Virgin olive oil ·       2 tbsp torn chervil leaves ·       Juice of half a lemon   Instructions 1.     Bring a large saucepan of salted water to the boil.  Add the pasta to the pan, stir well and boil rapidly for around 8-10 minutes, or until al dente. 2.     Meanwhile, combine the dressed crabmeat, chilli, crushed garlic and lemon zest in a bowl.  Stir the extra virgin olive oil into the mixture, and season well with sea salt and freshly ground black pepper.  Mix …

Spring Tacos with Mushrooms Recipe

We have been experimenting with Tacos this month, to be served as evening food for a wedding couple with a Mexican connection. This traditional Mexican dish is composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. This easy recipe with garlic, mushrooms and melted cheese couldn’t be simpler, it is meat free but has amazing flavour and is the perfect dish to serve as the warmer weather arrives. Spring Tacos with Mushrooms Serves 4 Preparation time 10 minutes Cooking time 10-20 minutes Ingredients 25g (3/4oz butter) 2 tablespoon olive oil 250g Oyster Mushrooms, sliced 250g Chestnut Mushrooms, sliced 250g Button Mushrooms, sliced Sea Salt Black Pepper 1 tablespoon Truffle Oil (optional) 2 Shallots, finely chopped 2 Cloves of Garlic, finely chopped Small handful thyme, chopped  To Serve 4 Soft Tacos (we made our own but you can buy ready made) Small handful of parsley, roughly chopped Grated …

Eat Peckham Vegan Week 15th – 20th May 2017

Eat Peckham Vegan Week is a celebration of all things vegan to make Peckham healthier and more environmentally friendly. During the week of May 15th the non-profit group Peckham Vegans will be giving away 250 free meals, promoting businesses with our vegan map and sharing four locally sourced recipes. Never tried vegan? – now is your chance! Join us for a caribbean buffet at Zionly Manna Rastarant in Peckham. Get your free tickets at www.londonvegansocieties.com/eatpeckhamvegan If you are already vegan and have experienced the joys of a plant based diet, will you chip in £10 to pay for 3 vegan meals? What better way to share the experience – go to www.gofundme.com/eat-peckham-vegan Peckham has a massive vegan offering. Watch our video guide to eating out in Peckham and see how many eateries you can tick off our vegan map. Local delights include delicious dumplings from Jahson’s Zionly Manna ‘Rastarant’, a fantastic falafel wrap at Persepolis by pink haired Sally and a sumptuous nut cheese salad by Kate at Nutkin cafe. Can you lend your skills and time …

Gluten free fruit seed bars recipe

Friday 7th April is Walk to Work Day. In this age of growing awareness about how bad a sedentary lifestyle is for our health, walking to work can make a huge difference in our lives, our lifespans, and if enough of us do it, our environment. Here is a recipe to help you on your way! Makes 18 Bars Preparation time 15 mins Ready in 20 minutes Ingredients 60g sunflower seeds 60g sesame seeds 60g pumpkin seeds 60g flax seeds (also known as linseeds) 60g Pine Nuts 100g semi-dried cranberries 100g semi-dried blueberries 100g gluten-free porridge oats 2 tablespoons soft brown sugar 5 teaspoons ground cinnamon 5 teaspoons ground coriander 1 x 397g tin condensed milk 150g unsalted butter, cut into small cubes Method: Preheat the oven to 1800C/3500F/gas mark 4. Line a 24cm square baking tin with baking parchment. Place the seeds, fruit, oats, sugar and spices in a large bowl and mix well. Put the condensed milk and butter into a bowl and place over a pan of gently simmering water. Melt together …

Triple Ginger Cheesecake with Poached Rhubarb recipe

It’s that time of year when I fall in love with pink again, even though it isn’t the best colour for my complexion. Beautiful, pink, forced Yorkshire Rhubarb at it’s best! Triple Ginger Cheesecake with Poached Rhubarb Serves 8-12 Preparation time about 30-45 minutes Cooking time approximately 30 minutes in total plus chilling minimum 3 hours Ingredients for the base 100g Duchy Original Stem Ginger Biscuits or Ginger Nuts Finely Crushed 50g Digestive Biscuits 60g butter, melted You will also need a 20cm (8”) spring form tin, greased Ingredients for the filling 4000g forced rhubarb trimmed and cut into 2.5cm batons 50g caster sugar (for the rhubarb) 1 tbsp grated stem ginger 1 tbsp stem ginger syrup from the jar 800g cream cheese (or full-fat soft cheese such as Philadelphia) 75ml double cream 200g caster sugar (for the filling mixture) 1 vanilla pod, split in half lengthways and seeds scraped out 2 whole eggs 2 egg yolks Method For the base, place the biscuits and butter in a bowl, stir well and then press into the base …