All posts filed under: Food and Drink

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 …

Cake Decoration Demonstration with GBBO contestant Flora Sheddon

Village Books are delighted to welcome cookery writer (and Great British Bake Off Star) Flora Shedden on Saturday 18th March for a cake demonstration and chat about her new book Gatherings: recipes for feasts great and small. Flora will share tips and advice needed to produce a decorated cake worthy of the Great British Bake Off and answer any questions you have on cake decorations and all things baking. The book signing will take place after the event. 2pm in The Lounge at St Barnabas Church on Calton Avenue, Dulwich. Tickets are free but should be reserved in advance. Book via the website www.village-books.co.uk or via email dulwich@village-books.co.uk, via phone on 020 8693 2808 or pop into the bookshop on Calton Avenue, Dulwich Village. Flora is 20 and lives in Highland Perthshire, Scotland. Having worked as a gallery assistant, researcher, photographer, costume seamstress and waitress she likes to keep busy. Currently however she has returned to her favourite pastime: writing. And cooking. And photographing. This is the first time she has published her work since creating …