Monday, 27 October 2014
Sunday, 5 October 2014
Introducing Nadia Mahmud-Salvisberg - the prospective Parliamentary candidate for Hackney Wick
It may have come to the attention of many of you that I have been hugging many babies of late. And this can only mean one thing: I am running for parliament.
(PLEASE NOTE: it is the bigger one in both photos who is the parliamentary candidate, and in neither cases is it the baby.)
The Nadia Manifesto
- build beautiful drinking-water fountains in every town.
- employ architects to analyse and redesign empty spaces in London as affordable housing/accommodation.
- introduction of petrol rationing in London.
- no-one can earn more than £75 000 per year. All the rest goes to the state. (entrepreneurs and artists are excluded due to erratic incomes, and as reward for the service they make to the country which requires extreme personal risk-taking.)
- it will be illegal to pay farmers less for their produce than what it cost them to produce it.
- unpaid interns will be able to claim benefits.
- emotional abuse and controlling your partner via emotional or financial abuse will be a criminal offence.
- more money will be allocated for women fleeing domestic abuse. In particular more provision for hostel beds will be made available.
- televised debates will be held on green issues - which will feature politicians, scientists, sociologists, celebrities, and members of the public debating various green issues.
- more money to be invested in a raft of green energy sources.
Vote for Nadia?
Saturday, 5 July 2014
I was like totally like in Pizza Express using my Tesco vouchers to eat lasagne verde with my work colleague, and honestly I was impressed. So I went home and recreated it:
|layers of chargrilled courgettes, capers, and bechamel |
sauce, between sheets of spinach lasagne,
|mozarella cheese is really hard|
to grate, which is why I buy it
already grated from Lidl, £1.19
- green lasgane sheets
- 3 courgettes
- 400ml bechamel sauce - (if in doubt follow Delia)
- 2 tbsp capers
- 2 tbsp olives (any will do really - if you don't have any hanging about leftover - use the cheap tinned ones)
- 2 handfuls grated mozarella
- 2 handfuls gran moravia or parmesan or commensurate hard flavoursome cheese
Start the steeping for your bechamel sauce: Put 400ml of whole milk in a small/medium saucepan. Add a piece of carrot, a piece of celery, bay leaf, 1 teaspoon of peppercorns, mace blade, half a shallot, few stalks of parsley, and slowly bring to the boil, and simmer gently for a few minutes. Switch off heat and leave to steep.
Chargrill your vegetables: Line a large roasting tin with foil, and switch the grill onto a medium heat. Slice your courgettes length-wise into ribbons. place on the tin and brush with olive oil all over, and sprinkle with sea salt, and grind some pepper over. Now put the roasting tin under the grill and keep a casual eye on the vegetables. Turn them when needed, and when done take them out with tongs or a fork and put them on a plate to cool a little. If you have more vegetables left to grill, then do these now.
|this is a sauce whisk|
Assemble the lasagne: butter a deep oven dish. then pour a thin layer of bechamel sauce on the bottom. Cover with a layer of the green lasagne sheets - breaking if necessary. Add another thin layer of sauce, then add a layer of chargrilled courgettes. Roughly chop the capers and the olives, then sprinkle half of each over. Put a layer of lasagne sheets over. Add a layer of courgettes, then the rest of the capers and olives, then a layer of grated mozarella cheese. Then a layer of bechamel sauce. Top with another layer of lasagne sheets. Finish with a layer of bechamel sauce, and gran moravia sprinkled over the top.
Bake for 30 minutes at 180*C - or until golden.
Sunday, 25 May 2014
a cake for summer
- 250g softened butter
- 250g white sugar
- 2 of the best oranges you can buy
- 4 eggs
- 55g ground almonds
- 200g self-raising flour
Grease and line a 23cm springform tin. Pre-heat the oven to 190*C.
In a large bowl, cream the butter and the sugar together until light and fluffy. Add the zest of the oranges, and then the juice. Add the eggs one at a time, beating in as you go. Then fold in the almond and flour.
Pour batter into tin and bake on middle shelf for 40 minutes or until done.
Saturday, 24 May 2014
- medium/large bunch of basil
- 50g pine nuts
- handful of grated parmesan cheese
- zest of a lemon
- clove of garlic
- extra virgin olive oil
- slosh of white wine (or just water)
- small squeeze of lemon
You will need a blender (an immersion blender in a tall pyrex jug is fine). wash your basil and put it in the blender. In a dry saucepan - lightly toast your pine nuts - put them into the blender too. grate some parmesan cheese into the blender, then the zest of a lemon. roughly chop the garlic clove - add that too. generously pour olive oil, slosh a little white wine (or water) to loosen the texture, and squeeze some lemon juice. Now blitz.