Half marathon on behalf of Second Sight

Posted on by Sofia Larrinua-Craxton
Reply

I need your money and with that to help restore the sight of millions of people in rural India.

Last October my husband Oliver finally got a place to run the London marathon and in solidarity I started training again, this time the training happened with my friend Paula who had done very little running in the past.  We did a programme that begins with one minute jog and it stretches to complete a whole marathon.  I had decided to train with Paula and hopefully get her to like jogging, and also I wanted to do all the training with Oliver as well.

What began as a solidarity campaign, has become a challenge that I feel I need to complete on behalf of Paula and Oliver!  At this point Paula is unsure she can join due to personal issues and Oliver is not able to compete for health reasons.

This means that I am training more or less alone and this is quite challenging…, now the running has more meaning, I am doing this to get funds to help second sight

To run 13 miles is nothing compared to the daily challenges that blind people have to endure to live a normal life.  There are millions of people in rural India who are blind due to cataracts, they don’t need to be and they won’t be if you help to sponsor Second Sight, you can do this by sponsoring my run, by buying this book or from your own initiative.

Twenty pounds is enough to buy a round of drinks at a pub, a meal at a mediocre restaurant or to restore somebody’s sight in India.   If you want even more for your money you can give twenty pounds and get this very inspiring book that tells you the story of this interesting charity.  ALL the money raised goes towards restoring people’s sight.

So come on! Like Bob Geldof once said GIVE US YOUR MONEY and restore the life of somebody by giving back their sight.   To make it extra easy, click here and donate.

 

Thank you.

This slideshow requires JavaScript.

 

Caldo Verde or something delicious to do with a Savoy Cabbage

Posted on by Sofia Larrinua-Craxton
Reply

Wintertime is cabbage time and here is a recipe that is says simplicity all over: Caldo Verde.  This is a very simple Portuguese soup that uses Savoy cabbage which is abundant at this time of year, you can also use spring greens, Cavolo Nero, and plain or curly kale for this.

This is a meatless version, if you want to add meat, try some pan fried pancetta, chorizo or some sausage.  Delicious winter warmer, cheer me up type food!

Serves 4 – 6

Medium sized Savoy cabbage about 400 g

1 kg potatoes

3 garlic cloves, peeled and made into a puree

2 large tomatoes, peeled, seeded and finely chopped

1.5 litres of vegetable stock

½ tsp pimenton –maybe more according to taste

salt and pepper to taste

Garnish with finely chopped parsley that is pounded with olive oil and pimenton –if you want you can add a little garlic to this mix.

Prepare the cabbage by removing the outer leaves and cut into quarters, then core and slice very finely.   Peel and dice the potatoes and put in a pan with the garlic, tomato, pimenton and stock.  Bring to a simmer and cook for 15 minutes and break the potatoes to a rough puree.  Season with salt and pepper and add more pimenton if you want.

Just before serving, add the sliced cabbage, bring to a simmer and cook for about 5 minues or until the cabbage has cooked.

Make a garnish by putting some finely chopped parsley, pimenton a clove of garlic and some olive oil, pound and mix until it resembles a puree.

Serve in bowls and put a teaspoon of the garnish.

A wine event

Posted on by Sofia Larrinua-Craxton
1
François Rabelais University, Tours, France
and the European Institute for the History and Cultures of Food, Tours, France (IEHCA)
announce the Ninth summer school in Tours, France
August 28 to September 4, 2011
Wine, economy and social norms
In most cultures, alcoholic beverages have a symbolic function. For various reasons, the place of wine is quite special. Consumed regularly, wine has profound economic and cultural connotations. The choice of a wine defines the nature of an occasion (solemn, official, convivial or intimate) and the relationship between drinkers. Whatever the occasion, the social and cultural meanings of various wines and “crus” are quite complex, following subtle rules (connected to ordering and context, etc.), such that the drinking of wine has given rise to its own vocabulary and related discourse. As a powerful marker of social status, wine choice and consumption may also be used as a means to identify oneself with a community, or nation. Drinking wine is therefore a means of affirming ones identity, as well as communicating, associating, and sharing with others.
Following on the proliferation of historical, anthropological and sociological works on the production, trade and consumption of wine, this Summer School will view wine through the lens of the long-term, exploring a range of methods and concepts while encouraging interdisciplinary approaches.
Thibaut Boulay, Maître de conférences, ancient history, University François-Rabelais, Tours, France
Allen J. Grieco, Senior Research Associate, Harvard University Center for Italian Renaissance Studies, Villa I Tatti, Florence, Italy
Marc Jacobs, Director FARO, Flemish interface centre for cultural heritage, Brussels, Belgium,
Peter Scholliers, Professor of History, Vrije Universiteit Brussel, Brussels, Belgium
Harry West, Professor of Anthropology, Chair Food Studies Centre, SOAS, University of London,
If you are interested, please contact Marie-Claude Piochon at: mc.piochon@iehca.eu who will forward a program (latest update) and the registration forms.

Calendar of Cookery Classes January – May 2011

Posted on by Sofia Larrinua-Craxton
2

Calendar of Cookery Classes:

At Books for Cooks

Fresh, Fabulous & Fuss-Free Vegetarian

Saturday 29th January  11am  £40

Ditch the winter stodge with this collection of sophisticated seasonal vegetarian recipes from Sofia Craxton and a class that makes all diners welcome with sumptuous and satisfying dishes for vegetarians, meat lovers and everyone in between.

Slow Cooking

Thursday 17th February  11am  £40

Slow cooking makes a nice change from the frantic pace of everyday life. It can be done pleasurably, at leisure, well in advance. Slow-cooking gives great depth of flavour and transforms everyday, cheap cuts in truly exceptional dishes for friends and family.

Cook Now, Dine Later

Saturday 19th March 11 am  £40

Cookbook author Sofia Craxton presents an essential class that places speed and ease at a premium with a smart, stylish menu that can be prepared ahead of time so you can relax and enjoy the dinner party!

Vegetarian Mexican Street Food

Saturday  2nd April  11am   £40

Mexico simmers with intriguing dishes and nowhere is its rich storehouse of flavours more evident than in the colourful open air mercados. These little meat-free dishes of Mexico are fabulous served as appetizers or in combination to make a meal. Broaden your culinary horizons ad bring an authentic taste of Mexico to your table with Sofia Craxton.

At Divertimenti

Tex Mex – Hands On Masterclass

Tuesday 25th January   18.30 pm.  Brompton.  £105   SOLD OUT

Join Mexican chef Sofia Larrinua-Craxton for an authentic Tex-Mex masterclass. Learn how to make real Chilli, Slow Cooked Lamb Barbacoa, Corn and Flour Tortillas for Quesadillas, Tex-Mex Sopapillas, and Grilled Salsa. So don your sombrero, park the mule outside and stroll into this class with a swagger worthy of John Wayne.

Lebaneasy – Hands On Masterclass

Tuesday 8th February 11 am.   Marylebone.   £105
With its easy to make zingy salads, grilled meats and preserved lemons, Lebanese food is quickly becoming one of the nation’s favourite cuisines. Join Sofia Larrinua-Craxton and learn how to prepare a selection of authentic Lebanese dishes, including cheese based Labneh and Shanklish and street foods like Shawarma. You’ll also learn how to make Syrian bread and some of the most popular mezze salads such as Fatoush and Tabboule

World Street Food – Hands On Masterclass

Tuesday 29 Mar 18.30 pm.  Marylebone £105

The rise in popularity of global street food is at the forefront of modern dining trends. Affordable and authentic, street food provides an insight into a country’s culinary influences and is enjoyed by all sections of the population. Join Sofia Larrinua-Craxton and learn how to prepare an international selection of dishes including Vietnamese Pho and Summer Rolls, Turkish Lahmacun and Ezme Salad, irresistible Indonesian Nasi Goreng, Malaysian Laksa, and Mexican Corn Cake.

Tapas – Hands On Masterclass

Tuesday 12 Apr 18:30 pm.  Brompton £105

Whether eaten as a bar snack or as a main meal, Tapas is a Spanish culinary tradition that the UK has really taken to. Join Sofia Larrinua-Craxton for a Tapas hands on masterclass and learn how to create a delicious selection of sharing plates including Txangurro (Crab from San Sebastian) Galician Empanada & Tapas de Tierra (such as Albondigas or Meatballs),and Rare Sirloin Steak with Duck Pâté and White Grape Sauce.

At Cookery School

Mexican Masterclass

Saturday 15 January 10am £130.                            SOLD OUT

Learn how to make spicy and delicious Mexican street food with the wonderful Sofia Craxton. Sofia will show you how to make salsas and marinades, tamales, tortillas, quesadillas and sopes – fabulous foods that is sold on Mexican streets and in local markets. The day will include grilled fish in Yucatan style recado served with habanero relish; Morelia grilled chicken in guajillo adobo served with sauteed country potatoes; corn tortillas; tamales; quesadillas; steak and flame grilled pepper tacos with chargrilled salsa; Shepherd style tacos served with drunken salsa and a spicy prawn broth. You will be welcome with a Cookery School breakfast on arrival. Organic red and white wines will be served with the meal.

Mexican Street Food
Monday 21st March 6.30 am £ 90

The day will include grilled Morelia grilled chicken in guajillo adobo served with sauteed country potatoes; corn tortillas and steak and flame grilled pepper tacos with chargrilled salsa; Shepherd style tacos served with drunken salsa a spicy prawn broth and wild mushroom tamales.

London challenged to become world‚s first Sustainable Fish City

Posted on by Sofia Larrinua-Craxton
Reply
Although I am not the author of any of this, I thought of passing this on, because this press release looks very interesting:

Rosie Boycott, Chair of London Food [1], has challenged citizens and businesses to make London the world‚s first Sustainable Fish City.

„Taking a sustainable approach to fish is critical to the food security of our city,‰ said Rosie Boycott. „It is shocking to think that within our lifetimes, we could lose some of our favourite species from the seas forever. Everyone who buys food in London, whether as a consumer or a food business, can help secure a sustainable fish future.‰
London has already taken the first steps to becoming a Sustainable Fish City. In 2009, the London 2012 Olympic & Paralympic Games committed to using only sustainable fish in catering for the Games. [2] Following the Olympic lead, the Greater London Authority announced in December it would adopt the London 2012 food standards, including a commitment to sustainable fish. This will result in sustainable fish being served to London‚s police, transport workers, the fire brigade and GLA staff. [3]
Today, several other major London organisations promised to help London become a Sustainable Fish City by pledging to specify sustainable fish in their catering contracts and to promote sustainable fish to their customers. [4] This includes the National Trust; five top London universities (City, Goldsmiths, Greenwich, Imperial College and SOAS); the D&D group of London restaurants; Moshi Moshi; Wahaca; the Duke of Cambridge gastropub; and one of the largest caterers in the UK, Sodexo, which provides food for public and private sector organisations, including many of London‚s attractions such as the HMS Belfast, the Cabinet War Rooms and the Chelsea Flower Show. [5] To protect fish stocks and marine ecosystems, these have pledged to follow the campaign‚s simple advice: „Exclude the worst, promote the best and improve the rest.‰
„Londoners spend over £1 billion on fish every year, [6] which is a vital opportunity to invest in sustainable fishing practices and support those fishermen who are doing their best to protect precious fish and ocean environments,‰ said Jon Walker, coordinator of the Sustainable Fish City campaign, which is run by a team of food and conservation groups. [7] Sustainable Fish City will help London‚s local authorities, schools, universities, caterers, shops and tourist attractions to serve sustainable fish, and London‚s citizens to buy fish responsibly. The aim is for London‚s boroughs and large food businesses, including fish suppliers, to serve sustainable fish by 2012. [8]
The Sustainable Fish City challenge comes on the day when a major new investigation is being launched by celebrity chefs Jamie Oliver, Hugh Fearnley-Whittingstall and Gordon Ramsay into the plight of fish stocks, and what should be done to save fish for future generations to enjoy. Fish Fight, is a new Channel 4 television series calling on chefs, restaurants, caterers, food buyers and consumers to buy fish responsibly. [9]
For press enquiries, please contact Jon Walker or Kath Dalmeny, Sustainable Fish City, tel: 020 7837 1228; email: fish@sustainweb.org. See the Sustainable Fish City website at:www.sustainablefishcity.net
Follow Sustainable Fish City on Twitter @FishCities: http://twitter.com/FishCities
Notes for editors
1.      In September 2004 the Mayor of London established the London Food board to lead on food matters in the capital. Rosie Boycott was appointed as Chair of London Food to help improve Londoners’ access to healthy, locally produced, sustainable and affordable food. See: http://www.london.gov.uk/londonfood/
2.      See the London 2012 catering commitment in their Food Vision (sustainable fish, p18): http://www.london2012.com/documents/locog-publications/food-vision.pdf
3.      Rosie Boycott announced this commitment at the 2010 Responsible Procurement Awards, see: http://www.sustainweb.org/news/gla_food_procurement/
4.      The Sustainable Fish City pledge (signed by these organisations) can be downloaded at: http://www.sustainweb.org/pdf/11/Sustainable_Fish_City_Pledge_1.pdf
5.      The list of organisations who have signed up in advance of the public launch are: http://www.sustainweb.org/sustainablefishcity/whos_working_on_it/
6.      Around £800m is spent by people in the London Metropolitan area, estimated from Office for National Statistics average yearly spend on fish and fish products by UK households, 2008/09, and data from the Marine Management Organisation on UK expenditure per person:http://marinemanagement.org.uk/fisheries/statistics/documents/ukseafish/2009/tables/4-1ab.xls. Given that Londoners spend additionally more on eating out than other people in the UK, we estimate that expenditure on fish eaten outside the home brings the total to over £1 billion.
7.      Sustainable Fish City is run by a group of not-for-profit organisations working on sustainable seafood issues, listed at:http://www.sustainweb.org/sustainablefishcity/about/ The group includes: Good Catch; Seafood Choices Alliance; Marine Conservation Society; Marine Stewardship Council; Pisces Responsible Fish Restaurants; Environmental Justice Foundation and Sustain: The alliance for better food and farming (which coordinates the campaign)
8. Targets for declaring London the world‚s first Sustainable Fish City are shown at: http://www.sustainweb.org/sustainablefishcity/fish_targets
The campaign will aim to make significant progress on these targets by 2012, in time for the London 2012 Olympic and Paralympic Games.
9.      Channel 4‚s Fish Season starts on 11th January. For details of the Fish Fight series that launches the season, with Hugh Fearnley-Whittingstall, see:http://www.channel4.com/4food/on-tv/fish-fight-extras/hughs-fish-fight

Chefs, caterers and restaurateurs will gather at London’s Billingsgate Market on 2nd March 2011 to find out how they can help London become a Sustainable Fish City. Attendees will also learn about the issues they need to consider in order to source sustainable seafood, and will taste a number of less familiar seafood species which can be served as alternatives to over-exploited favourites. This workshop is being hosted by the Billingsgate Seafood Training School (http://www.seafoodtraining.org/) and organised by the Good Catch initiative (http://www.goodcatch.org.uk/), which aims to help restaurants and caterers navigate seafood sustainability and which is one of the organisations behind Sustainable Fish City. For more information or to book a place, contact Charlotte Jarman on 020 7837 1228 orcharlotte@sustainweb.org.

Seville Orange Marmalade / Mermelada de Naranjas de Sevilla

Posted on by Sofia Larrinua-Craxton
Reply

For those who happen to live on northern latitudes, January can be seen as a bleak month, when after all the jolly of Christmas, we are left over with extra pounds of belly fat, with short days that seem to take an eternity to become longer and with a desire for something exciting and new to happen.

The appearance of Seville or bitter oranges (citrus auriantium) at fruit stalls and markets certainly is no cure for winter nostalgia, but it can be seen as some kind of first aid: their bits of green/yellow and orange colour, provided by these fruits can be added to our seasonal cooking palette.  These fruits become like the first rays of sunshine, coming to our rescue from those winter blues.

And rescue they do.  Seville oranges are only available for roughly a period of six weeks from early to mid January and they are used mainly for making marmalade because they have a high pectin content and also because they are very sour and bitter as a fruit.

Gorgeous it is to see these oranges at the shops and glorious is the smell they produce when they are turned into conserve.   To make a large batch of marmalade every January not only gives you enough stock to spread on your toast for the rest of the year, it also gives you a sense of seasonality.

It is fun to turn the kitchen into a production line, invite friends and family and make large batches of marmalade, you can achieve a lot by sharing jobs and have a great time during the process.

So when you see Seville oranges at the shops buy loads, don’t eat them as a fruit, instead turn them into marmalade.  This in time will become something that will make you appreciate January.

Recipe for Seville Orange Marmalade

This recipe comes from Stephanie Alexander’s cooking bible: The cook’s companion

Makes 1.5 – 1.8 litres

1 kg Seville oranges

3 large lemons

2 litres water

2 kg sugar

old jam jars and lids

labels

Begin by peeling the rind of the oranges and lemons using a potato peeler, then cut into long strips or julienne.  Juice the fruits and reserve the pith and seeds –this is important, the seeds are full of pectin that you will need later on.  Place these inside a muslin bag or cloth and tie well.  Put the juice, muslin bag, water and zest into a non-reactive saucepan [stainless steel] and bring to the boil;  as soon as this happens, reduce to a very gentle simmer, partially cover the pan with a lid and cook for one hour, stirring from time to time.  You want to reduce the liquid to about half of its original volume.  Take off the heat and leave covered overnight.

The day after, begin by squeezing the muslin bag very well of any liquid/pectin, remember any pectin is valuable, so you want to really squeeze as much liquid as possible from the bag.

Add the sugar to the citrus mix and stir well, heat up gently, stirring all the time, up to boiling point.   Once it begins to boil, stop stirring and leave to bubble for about 7 minutes or until it comes to setting point.  Test for setting using a thermometer, it should reach 104 C, if you don’t have a thermometer, just place a blob of marmalade on a cold plate and leave for a couple of minutes, push your finger into the marmalade, it should separate in two halves; this is setting point.  If this does not happen, continue boiling for a bit longer and test until you are able to do so.

Sterilise your glass jars: Wash jars and lids in hot soapy water and rinse well in hot water.  Submerge  into a large pan full of boiling water for 10 minutes, carefully take out of the bath and place upside-down over a clean tea-towel to drain.  Dry well by putting them inside an oven at 150 C.  Take out of the oven and avoid touching the insides of the jars and lids.  While these are still hot, fill them with hot marmalade and then screw on the  lids.  Do this with care.

Leave them to cool down, a vacuum should be created, you can tell this by feeling the concave shape of the lids when they are cold.  Label and date the jars… when you open a jar in July and see the date, you will remember the day you made this!

Stop cow factory farms!

Posted on by Sofia Larrinua-Craxton
Reply

Big companies are planning to build huge ‘mega-dairies’ in Lincolnshire. These huge, US-style factory farms keep cows inside all year. The cows aren’t even fed on grass.

The local council will soon be voting on the cow factory farm plans. The deadline for the petition is the 11th January – on that day we need to present the council with a sky-high pile of signatures!

It would be a disaster to let these US-style factory farms come to the UK. These plans are bad for cows, bad for climate change, and bad for local farmers. There would be an increased risk of disease spreading, and the huge amount of waste that the cows produce can create real problems for the farm’s neighbours. And smaller, traditional dairy farmers could be put out of business.

If enough of us come together and sign the petition, we can push the local councils to kick out these plans. That would stop this particular plan in its tracks, and would help stop these kind of cow factory farms spreading across the UK.

Please sign the petition now, then ask your friends to get involved too:

click here or go to : http://www.38degrees.org.uk/page/s/factoryfarm

Rosca de Reyes / Galette des Rois / Epiphany Bread

Posted on by Sofia Larrinua-Craxton
1

… On the twelfth day of Christmas my true love left his shoe by the door and waited for the three wise men to leave a present.

Yes this is what happens on Epiphany night in many countries.  In Mexico many people celebrate this night almost as much as Christmas eve, because this night is also loaded with symbolism, it is the night when the three wise men finally arrived to give gifts to the baby Jesus; and as such it is expected that the men will arrive and deliver a present to children… you just need to leave your shoe by the windowsill or by your bed or by the Christmas tree and the morning after there will be something there for you.

Of course this follows the previous night of families gathering to drink hot chocolate and cut the ‘rosca’. This is a bread/cake that is made on this night and it has the shape of a large ring, inside of which there is a token like a bean, a coin or even a plastic baby or person.  When you cut the bread, if you get the token, that means that you have to host a party on the 2nd of February that usually features tamales.

These breads used to contain one or two tokens or babies, as the world keeps turning, it seems that these have reproduced and now at least in Mexico City  roscas’ you can find as many as ten or more.  Personally I prefer the cakes that contain one or two tokens because then, the one who gets it, becomes ‘special’ a king for a day I guess.

This is not an exclusive Mexican tradition, it is an adaptation from other countries like Spain and France where they eat Roscon de Reyes and Galette des Rois, respectively.

Below is a simple recipe for a Mexican Rosca, this is followed by one for Galette des Rois.

This is another excuse for getting together, gather on the last night of this period, drink hot chocolate and have a slice of this bread, if you get the token, then make tamales at your place and invite more people.

Mexican Rosca

For the Bread

500 g strong white flour

100 g caster sugar

10 g salt

100 g softened butter

3 medium sized eggs

2 sachets or 14 g easy blend yeast

200 ml water

zest of 1 lime

zest of 1 lemon

zest of 1 orange

2 plastic babies for the rosca, or substitute with a dried bean

100 g acitron [this is a candied cactus] if you can’t find this, substitute with candied fruits

Cover:

100 g soft butter

100 g icing sugar

150 g flour

2 Tbsp caster sugar

In the bowl of  an electric mixer, add all the powdered ingredients for the bread mix, then add the softened butter and cream, add the eggs, water and the zest of the citrus fruits, mix using the bread hook for three minutes at a slow speed, increase to a medium speed and mix for six minutes or until the dough is very elastic, you need to develop a lot of gluten here, leave to rest for 30 mins or 1 hour is your kitchen is cold.

Take out of the bowl and roll into two balls that you are going to shape into two long saugages that you are going to link into a ring, don’t forget to insert the tokens.

Place on baking trays that are covered with greaseproof paper.

Mix the ingredients for the cover by beating them in a bowl to fully incorporate.  Decorate the roscas by alternating the candied fruits and placing strips of the bread cover.

Leave to prove for another hour and place on greased in a medium hot oven 160 C fan, 180 C conventional Gas Mark 4 for 35 minutes.  The roscas are ready if they sound hollow when their bottoms are gently tapped.

Galette des Rois

Make about 250 g puff pastry [or rather buy...] and roll it out into two round shapes about 2 cm thick.  Place these on a baking tray that is covered with greaseproof paper.  Push a bean into the dough. Sandwich them together with frangipane cream before baking.  Trace a pattern on the top of the dough with the pint of a knife and brush it with egg.  Bake in a very hot oven at 250 C conventional oven, 230 fan oven, Gas Mark 9, until the top is golden brown.

Below is a simple recipe for frangipane:

125 g butter

125 g sugar

2 eggs

200 g ground almonds

½ tsp vanilla essence (optional)

Cream butter and sugar until white and fluffy

Add eggs one at a time add vanilla essence and fold in almonds

With thanks to Ingrid Vargas-Cessa for giving me her version of this recipe for Rosca de Reyes that I have adapted.

Galette des Rois Taken from Larousse Gastronomique

December

Posted on by Sofia Larrinua-Craxton
Reply

Month Sow indoors Sow outdoors When to harvest Jobs to do  
December Autumn/Winter Cabbage 

Chard/Swiss Chard

Kale

Parsnip

Spinach

 

 This is a time of harvesting brassicas and of cleaning tools, a yearly oiling of tools will do wonders.  Look for seed exchange events in the near future.

November

Posted on by Sofia Larrinua-Craxton
Reply

Month Sow indoors Sow outdoors When to harvest Jobs to do

November Broad Beans Garlic

Onion autumn sets

 Autumn/Winter Cabbage

Chard/Swiss Chard

Kale

Leeks

Parsnip

Pumpkins and winter squashes (if a warm autumn)

Spinach

 

 if you want to do some permaculture you can work on the soil by adding sand and sprinkle  some chicken pellets on bare soil, then cover with horse manure and spent mushroom manute, cover with cardboard and dark plastic.  Leave until spring