All posts tagged: food

Afternoon Tea

Suzanne James writes about the importance of a perfect scone recipe for Afternoon Tea. There is nothing like a good Afternoon Tea to lift your spirits!  Here is the perfect scone recipe for you, and if you are feeling really brave you can make your own jam too!   For the Scones; Makes 6-8 good sized scones Ingredients 225g/8oz self raising flour 55g/2oz butter 25g/1oz caster sugar ¼ pint of milk 1 teaspoon of baking powder for rich scones add 2oz dried fruit for cheese scones add 2oz grated cheese plus a teaspoon of English Mustard Powder and omit sugar Method Heat the oven to 180C/360F.  Lightly grease a baking sheet. Sieve the flour and baking powder and rub in the butter with the fingertips. Mix In the sugar (and dried fruit or cheese and mustard if making the rich or cheese scones). Using a knife stir in the milk to make a soft dough. Turn on to a floured work surface and knead very lightly (be careful not to over-knead).  Roll out to a …

High Street Heroes

Times are strange and new to us all, we’ve all had to adapt one way or another. As a photographer I’ve found myself without work but an urge to document the changes around me. I took to wandering the locale and felt that shopkeepers that have been able to adapt and stay open to customers as essential providers deserve some special recognition. This is a gallery of some (by no means all) of the people who have worked so hard to keep Dulwich supplied, fed, refilled and treated during the lockdown. Thanks to you all, you are my highstreet heroes! Here’s hoping that the ones that are closed will be able to reopen soon and we can have the vibrancy back in our wonderful community. I’m continuing to document local life, with portraits of other heroes such as bus drivers and street cleaners, postal and delivery staff and am about to embark on a series of what I’m calling “Pandemic Portraits” of families in lockdown… get in touch if you’d like to photographed! julia@weareoneanother.net Instagram …

June Magazines Out Today!

I am delighted to say that our June magazines are back in print and being distributed today.  It is lovely to get back to some kind of normal.  If you don’t receive your copy through your door, your an always read them right here.  Each magazine (SE21, SE22 & SE23) is available to read as a flipzine.  Please do free free to share them with your friends and family. This month Jill Orr who set up Buy Them A Coffee gives us the background to her wonderful initiative helping the staff at Kings.  Suzanne James is back with a wonderful recipe for scones, perfect for Afternoon Tea.  Janine Winlaw tells us about growing our own fresh herbs, that is definitely one I will be reading. Local photographer Julia Hamilton took to the streets to photograph our High Street Heroes; do take a look and no doubt you will recognise some of our wonderful shopkeepers. Link Age Southwark have just achieved a top quality standard award.  Fantastic news after how they have adapted their services to …

Food & Drink – Burgers

Burgers There is nothing that beats a good home-made burger and these are superb. This is a really simple recipe that guarantees truly scrumptious Burgers! It is very easy to follow and as always, a huge hit with the family! If you don’t have horseradish, use mustard. If you don’t like mustard, keep it simple and leave it out! Add sundried tomatoes to the meat mix and pickles before you serve. It really doesn’t matter, just enjoy them! This is a uber quick and ultra-delicious recipe. Fabulous for a BBQ – at a safe social distance of course. Watch me make them over on my Instagram page.  #cupboardcookeryclasses Cooking time 30-40 Minutes Ingredients 750g minced beef 1 onion (or shallots) – chopped A handful of chopped Parsley 2 clove garlic – crushed 2 large tsp horseradish sauce (can use mustard instead) 1*2 tbsp Worcester sauce 1 egg Up to 2 tbsp breadcrumbs Extra onions to caramelise for the buns 6 burger buns Filippo Berio Extra Virgin Olive Oil Method: Heat Olive Oil in frying pan Add …

Cooking Online In Lockdown

Nena Foster wrote a lovely article for the May issue of SE23 which we are happy to share. As a freelance nutritional chef, my work revolves around working with people; whether it is a cookery class or workshop, working with clients on a 1-2-1 basis or cooking on a set for a cookbook or magazine. My job also revolves around consistent access to food, so it was no surprise, but still came as a shock, that when we ended up in lockdown all my work completely dried up or needed to be delivered without making contact with others. After an initial panic, I decided to take my experience as a cookery teacher, former university lecturer delivering remote teaching sessions and use my limited (but growing) tech skills to move the parts of my business that I could online. The first week of lockdown was spent trying to make sure my family had what we needed and was spent getting up to speed with transitioning to online class delivery. At times it felt completely impossible; juggling …