Monthly Archives: March 2015

Mission Possible – brünch in a nutshell and on camera

As part of Lambeth’s Mission Possible Initiative, Tribethink visited me at my home in Brixton to hear more about brünch – how it all started and what brünch is all about.

Check out my interview below and also with some of my fellow entrepreneurs in Lambeth such as Snact, Foodtrade and Streetscape, all of which run amazing businesses in the area I live.

I am also featured in Foodtrade’s interview as I am using the FoodTradeMenu for my brünch pop ups

 

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Yelp Blog School & SETsession – When London’s top food bloggers get together to share tips and tricks

I recently received an email from Angelica Malin, Editor-in-Chief at About Time Magazine, inviting me to join  #YelpBlogSchool on Saturday 7th of March. The invite read : ‘we’re organising a brunch event with Yelp on the 7th March for some of our favourite bloggers in London. The morning will feature talks from 5 of London’s most successful entrepreneurs in the blogging and digital world, Q & A before speed networking with the experts, and then we’re all going to have brunch!’

I had been to one of Angelica’s #SETsessions on how to become a great writer/journalist/blogger before, where I had the pleasure to meet the lovely team behind About Time Mag and many other ambitious and young talented writers and bloggers. It was fantastic. I learnt a lot and it was great to connect with like-minded people, share experiences and support each other.

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My start into the day was gorgeous. It was sunny and I could really feel spring had arrived. I got onto my bike and started by journey from Brixton to the Newman Street Tavern close to Goodge Street, where the event took place.

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I was really excited about a full morning of networking, lovely food and helpful insights into the world of blogging and social media. Upon arrival we were served delicious freshly- pressed juices and coffees and I mingled with familiar faces. After a short introduction, we were then split into smaller groups to meet five of London’s most successful entrepreneurs in the blogging and digital world – @eatlikeagirl (top food and travel blogger),  @symmetrybreakfast (Instagram sensation), @aftrebecca (Daily Telegraph contributor & Editor-in-Chief of About FCKING Time magazine), @angelicamalin (Editor-in-Chief @AboutTimeMag + Editor-at-Large @AFT_mag) and Alex from @yelplondon, which sponsored this event. Our speed networking and Q&A sessions were followed by some lovely breaky and more mingling.

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What I liked most at the event was the passion and energy created in the room. We all had different professional and cultural backgrounds and we came from different parts of the World but we all had one thing in common – we love food and we like to share our passion with others.

If you are an aspiring writer/journalist/blogger and you want to meet like-minded people and learn from other people’s experiences, I really encourage you to attend any of the About Time Mag events.

 

 

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Symmetry Breakfast

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aspiring bloggers/writers/journalists

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Thanks to Yelp and About Time for hosting and inviting me along.

Perhaps I see you at the next event 🙂

x

 

 

 

London’s first Berlin brunch pop up – brünch is launched!

It was only a week to go until my very first Berlin brunch pop up at Salon in the heart of Brixton. I got more nervous but also more excited by the day. Ticket sales via the GrubClub went through the roof and my event was sold out a few days before it was all about to happen. I was running through my excel spread sheets about a hundred times, I read my menus over and over again and I became a frequent visitor at Salon drinking all their coffee from Volcano Coffee Works to calm my nerves. I prepared the seating plans and organised all the decoration. I chose which cheeses to offer from their Deli counter downstairs and we put together a fantastic drinks menu including a power smoothie, Aperol Spritz, Bloody Mary, wines and Prosecco, Berlin White beer and and and

I really enjoyed every second that went into preparing my first brünch event. Finding and choosing my suppliers was probably the best part. I visited a number of local butchers,  farmers markets, fish mongers etc and tasted all their lovely produce!

M.Moen & Sons at Clapham Common is my preferred meat supplier while I get my fish from Moxon’s Fresh Fish in Clapham South. My eggs are Burford Brown Eggs, which in my opinion are the best currently available. The yolk is so rich and the colour so yellow – nothing else compares. My German bread comes fresh from Kamps – a German bread bakery, which only recently opened in London.

Burford Brown Eggs Moxon's Fresh Fish moens sons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The day before my event, I prepared my home-made Amaranth Granola and my German Marble Cake!

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I printed all my menus at the Impact Hub Brixton, where I often work together with many other interesting entrepreneurs. My menu also includes my food and booze stories – where do my ingredients come from, who are my suppliers, what is fritz cola and club mate made of?

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At this point all my Berlin drinks had finally arrived from the German capital and were ready to go …

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… The next morning, Sunday 22nd of March at 8am, my housemate Nele, after only a few hours of sleep, helped me to bring everything to Salon. What a trooper! 😀 And here I was,  super excited with a big smile on my face.

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My friends arrived two hours later to help me set up the venue. We transformed the venue into an exclusive Berlin brunch experience to remember. I could not have wished for a better team. Thank you Jamie, Pete, Ester, Esther and Christie for all your help and support.

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Here are a few more pics from my event and reviews from my guests! If you would like to join my next event, check dates and availability here

‘This was such a lovely brunch! And a nice Berlin surprise in a cute hidden room above a boutique cheese and wine shop! Great atmosphere, great food – and amazing smoothies!’

‘The food was great and served with a smile and the atmosphere helped make new friends of the other people seated with us, which is something rare in London.’

‘Loved it! Top quality ingredients, beautiful presentation, great venue, nice vibe. Will be recommending future events.’

See what ‘Best of Brunch’ via ‘About Time Magazine’ has to say.

 

Coconut Quinoa Porridge with Caramelised Pineapple

Yay!! Spring has arrived!!! 😀

It is yet again a beautiful morning! I love the change of the season – days are becoming longer, birds are waking me up in the morning, the sun makes me livelier and I see a lot more smiles around me. Letting this Winter Blues go now!

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This morning I woke up with a craving for something sweet. Something comforting but healthy to start this gorgeous day! Quinoa has become one of my favourite staples in the house and I am often experimenting what I can do with this amazing Supergrain. It is a ‘pseudocereal’ and a great source for protein.

Picture from http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344

Picture from http://www.thekitchn.com on how to cook Quinoa

 

 

 

 

 

 

 

 

 

 

As my tummy struggles with too much milk and especially warm milk, I started using coconut milk a lot more. I was never a big fan of coconuts when I was younger but over the past two years, I re-discovered its taste and texture and now I cook with it almost every day (ie coconut extra virgin oil, coconut water, coconut milk, flakes, …).

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So this morning, I am making my signature Coconut Quinoa Porridge with Caramelised Pineapple in a Weck Jar It is very easy and takes about 20-25 minutes.

Coconut Quinoa Porridge

Coconut Quinoa Porridge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Porridge

1/2 cup of Quinoa
2/3 cup of Coconut Milk out of a can (the higher the coconut extract content in %, the creamier it gets)
1 cup of Coconut Water
1/2 cup of water
2 Cloves and/or pinch of cinnamon
1 TS of Algarve Honey (as sweet as you like it but bear in mind the coconut has got some natural sweetness to it)

Note: This is a diary free recipe. If you refer the porridge to become a bit richer in texture and taste, you can replace the coconut water with milk.

Topping

Here you can really go wild but below some ideas:

2 slices of pineapple
Brown sugar to coat pineapple
Extra: Toasted seeds, mixed nuts, dried fruits, coulis, berries…

Also delicious with: dried coconut flakes, blueberries, pomegranate, poached peaches – you name it.

Preparation:

  • Preheat Grill at 220 Degrees Celsius
  • Cut the slices of peeled pineapple into five pieces each and generously coat with brown sugar
  • Place coated pineapple on aluminium foil and grill in the oven until golden brown, then leave to cool
  • Rinse the Quinoa with water and mix the water, coconut water, spices and the honey with the Quinoa in a pot and bring to simmer
  • Turn down to medium heat and allow to cook gently for a few minutes until the grain starts to soften and open up (be careful not to overcook the Quinoa at this stage to retain its nutty texture and flavour)
  • Then add the coconut milk. Continue to simmer until the Quinoa has absorbed all of the liquid and has that nice porridge-like texture
  • Add more coconut milk/coconut milk according to your liking (some like it more liquid than others)
  • Allow Quinoa to rest for few minutes
  • Assemble the dish
  • Serve hot or cold

Here is the difference between Quinoa Porridge made with Milk (left) and the dairy free version with Coconut Water (right)

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ENJOY! 🙂

About Coconut Milk (via BBC Good Food)

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat.

Coconut Milk is made from a brew of coconut meat and water. But don’t confuse it with lower- calorie coconut water. Rich and thick and more like cream than milk. (via EatingWell)

Unlike wheat or rice, Quinoa is a complete protein – containing all eight of the essential amino acids. The UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. With twice the protein content of rice or barley, Quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get.

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