WorkJoy
Welcome to my bi-monthly blog and what I have been up to in the last couple months. I did a few corporate team building events and one was with a commodity trading co. There were x11 on their team and we made plant-based dishes, consisting of making the seitan, cauliflower buffalo wings, and matcha green tea energy balls in a gift bag to go. Was very full on but lots of fun with a big team!
I also hosted a networking event for Chiswick Business Network for happy hour so wine was supplied and I made nibbles of beetroot, broccoli and carrot falafel’s with tahini dip. The above photo is the beetroot falafel’s about to go into the oven! Recipe below.
I shall be filming for the Spring MasterCard event very soon and shall be making Asian spiced mixed grain bowl with chicken & Cauliflower tabbouleh.
I have signed up for a couple new platforms. One is a new Co called Needi https://needi.co.uk/ and the other one which is established mainly in Australia called Class Bento https://classbento.co.uk/ so exciting to be part of a few partnerships.
KitchenJoy
Lots of variety on classes including FODMAP, gut health, vegan online, vegan (in person), gluten-free and a new course on breads online. For the breads I wanted to share with people, breads without using yeast. We made Goat’s cheese, onion and potato bread with thyme, Rye, hazelnut and pumpkin seed and last but not least Soda bread with fennel seeds & dried cranberries. They can all be popped into the freezer, already sliced to use as well. The gluten-free classes, I always bake some bread for clients to enjoy when they arrive and last week I made a different one cheese and chive soda bread which just gives people ideas and generally the gluten-free shop bought loaves are quite heavy and not so tasty. I also experimented in making cauliflower cheese bites dipped in panko breadcrumbs which were delicious!
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 tuition. This also applies to online private cookery classes and team work building sessions.
SocialJoy
I had my birthday in April so lots of celebrations! Starting with a mini break at Cabu in Hythe Kent. These are really cool cabins and the marketing says for people that couldn’t get into Soho Farmhouse and it really was a replica ! https://holidays.cabu.co.uk/cabu-by-the-sea
We had a dip in the hot tub whilst sipping prosecco and bought some steaks to cook in the communal bbq area with “flamed” heated tables. We were right on the beach and was very lucky with the weather so we did lots of long walks with Rhubarb jumping the waves. On my actual birthday went to RA to see Francis Bacon exhibition which was Bacon’s unerring fascination with animals, how it shaped his approach to the human body and distorted it. Both powerful but dark. Off to Noble Rot restaurant in Soho afterwards for a very long delicious lunch of smoked eel, roasted monkfish and English fizz. https://noblerot.co.uk/
I also celebrated with the girl’s making porn star passion fruit martini’s at my house, followed by an outing to our local curry house, what is there not to like!
It was the boat race end March and always good to view from Chiswick side and very buzzy at the pubs and dogs galore! Cold but a fun afternoon :)
Easter was celebrated with the usual chocolate eggs (still unopened in fridge!) and roast lamb + rhubarb crumble with the family and lots of doggy walks :)
Beetroot falafel’s
Serves 6
Ingredients
1 tbsp olive oil
2 onions , chopped
2 tsp ground cumin
2 x 400g cans chickpeas , drained
500g raw beetroot , peeled, trimmed and coarsely grated
100g fresh breadcrumb
1 egg
1 tbsp tahini paste
vegetable oil , for brushing or frying
Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.
To serve
1 tbsp tahini paste
2 x 150ml pots natural yogurt
pinch of sugar
. 🙂
Enjoy ……..
