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IMPACT Monday 30th Movember 2009
Features
FOOD FOR THOUGHT: THE ∏ ISSUE
As we’ve decided to bore you on a fortnightly basis, we feel it is only appropriate that we introduce ourselves properly, namely with a photograph and disclaimer. DISCLAIMER: Following a conversation with our parents, during which the idea that we write a food column was ridiculed, it’s perhaps pertinent to point out that we have no culinary background, no formal restaurant reviewing qualifications and no chef’s hats. We do however like food. A lot.
Elinor Huggett and Charlotte McCulloch’s view
SPINACH PIE (Spanakopita)
AS A vegetarian (shock, horror), pies aren’t necessarily the first port of call when it comes to preparing a nice dinner. However in keeping with this week’s theme, I decided to research pies. (This involved calling my mum and using an obscure and little known search engine that begins with ‘G’ and ends in ‘oogle’). I came across a recipe for Greek spinach-pie, which sounds delicious and I vaguely recall having had at some point in the distant past. It is also a very different type of pie to the ones we ate at The Raven. Note: if you do not like spinach, chances are, you won’t like this recipe. If, however, like the majority of male Bath students, you want muscles like Popeye, this could be your lucky day! Buy a kilo of spinach, wash and chop coarsely, then pop in a large frying-pan over medium heat with 2-3 tablespoons of oil. Wash up another pan from weeks gone by and heat 1 large onion and 4 spring onions, finely
chopped, in 1-2 tbsp Olive oil (Oyl?) for 5/6 minutes until soft. Then add the chopped spinach a handful at a time. Cook until the spinach is wilted. After 5 minutes or so you will notice the liquid being released (no dirty jokes please). As soon as this happens, increase the heat and stir frequently until the liquid is evaporated. This should take around 7-10 minutes. Once you have reached this stage, stir in 1/4 cup fresh dill and/ or chopped fresh parsley, according to taste. After two minutes take it off the heat and let it stand until cool enough to handle - this method also works with angry girlfriends - before squeezing it to remove the excess liquid and leave it. In a separate bowl, lightly beat 3-4 large eggs and add the cooked spinach mixture along with: 1/3 lb/ 250-350g drained, rinsed feta cheese crumbled, 5 tbsp of grated hard cheese/ ricotta, a pinch of grated/ground nutmeg, 1/2 tbsp salt and some black pepper. Boozy ingredients optional. Mix well. Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9x13 inch square baking pan with melted butter. Lay 1 sheet of filo dough in prepared baking pan, and brush lightly with olive oil. Do the same again with another sheet and repeat process until
you have 4 layered sheets of oiled filo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. The spinach will release juices, so it may also be worth sticking a handful of rice around the pan. Bake for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. Enjoy! INGREDIENTS • Cooking oil • 1 large onion, chopped • 4 spring onions, chopped • 2 cloves garlic, minced • 2 pounds spinach, rinsed and chopped • 1/2 cup chopped fresh parsley • 2 eggs, lightly beaten • 1/2 cup ricotta cheese/ 5tbsp Grated hard cheese • 1 cup crumbled feta cheese • 8 sheets phyllo dough • 1/4 cup olive oil • If trying to impress Greek nationals, Ouzo is a must!
THE RAVEN - Review MANY AMONG you will have heard of the Raven: in the run up to my visit, I had heard so many good reports of it that I was virtually salivating by the time the hour arrived. After working
The secret diary of a
Elinor Huggett Features Contributor
Via Donna Jenkins and Anni Kasari’s naughty minds
ARE YOU finding it hard not to flutter off to sexual fantasyland whilst your hot lecturer is trying his best to teach you the secrets of international relations theory? Some of you might be brutally snapped out of your daydream by the realisation that the lecturer could, quite frankly, be your dad - whereas others are just drawn deeper into the bubble by the thought of having a scandalous affair with a man of authority. The Sexperts mingled in Happy Hour to find out which of you are open for experimentation with the wrinkledevelopers or admit to being dirty cradle-snatchers. We were quite shocked by the results: it seems that one of you would even go as far as penetrating the Queen! She definitely tops the league of Britain’s
GILFs (for those of you who don’t know your basic sex abbreviations, Grandmother I’d Like to F***) “Without a question”, he says dead seriously, “you’ve got to do your duty for your country”. Others wouldn’t strive to be involved in such affairs: the general consensus was that age limits are hard to draw but your instinct should tell you that getting with anyone older than your parents is “just a bit weird”. For those of you that aren’t in possession of this kind of self control, fourth year Biology student Isabel gives her advice: “grey hair is the limit. Grey hair equals grey pubes!” (eww). To our absolute delight, we found out that most people would make an exception for George Clooney (personally, we’d rock this sugar daddy’s rocking chair anytime!): he even converts the most innocent of Bath’s firm-bottomed freshers: “I’d go for George”, says Jamie, 1st year Politics with IR student, to which his friend, architect Luke adds: ”I’d go for Jamie’s mum - she’s well fit!”. Thankfully, it looks like upgrading is the key trend at Bath University as we failed to come across any kiddie fiddlers: good on you guys, let’s leave the young ‘uns
up an appetite at the gym, the blonde and I headed to Queen Street, where the legendary pub is situated. We went in, and were surprised to find what appeared to be simply an old man’s pub selling real ale: we felt rather out of place. However, on using our eyes more successfully we noticed a sign for the dining room upstairs, and ascended to find ourselves in a comfortable, warm room, with a low buzz of conversation. The atmosphere was relaxed and low-key, and the friendly barman informed us we could sit anywhere we wished, and return to the bar to order. The menu has only seven pies on it, and I believe is changed regularly. My fellow critic went for the ‘Heidi’: a concoction of goat’s cheese and butternut squash, among other things, while I couldn’t quite bring myself to have the ‘Porky Pie’, and so went for ‘Chicken of Aragon’ instead. We both opted for mashed potato (perhaps a futile attempt at healthy eating), and while Charlotte chose a Guinness-based gravy, it was my turn to be a bit girlier, with the red wine and thyme option. The pies arrived alarmingly quickly: I was not surprised when I later discovered they were microwaved before being crisped up in the oven. However, they were still very good. The veggie option was
apparently delicious, if a bit peppery, and Charlotte had to go to the bar for some water. I, on the other hand, like my pies like I like my men: the hotter the better! So I welcomed the chef’s freedom with the black pepper. The mash was amazing, perhaps even perfect, although I have to say there was a little too much for me! The two gravies were also very yummy: not overwhelmingly boozy, but with a good tang to them. We rounded the dinner off with sticky toffee pudding, which, although tasty, was probably not needed after such a huge main course, and we ended up feeling a little sick. All in all, I would say that the Raven is a great place: it does what it says on the tin, and is totally unpretentious with it, despite all its ingredients being locally sourced etc. The two waiters were both cheerful, the food was good, if a little expensive: each pie cost a princely £8.20. I would suggest it as a great place to chill out with friends, or warm up after a rugby match, but not so much to take a date.
The Bath Soup Company
SEXAHOLIC The Age Question: the teen or the Queen?
5
to their GCSEs and concentrate our energies on bedding those secretly gagging-for-it professionals! Calculate your socially acceptable sex age range: Your age ÷ 2 + 7 = youngest acceptable sexual partner Your age × 2 – 7 = oldest acceptable sexual partner
JAMIE’S MUM: A bored housewife
Single Seeking Single THIS YEAR it seems that there are a lot of ongoing matchmaking missions for single housemates. We are keen to put our Cupid expertise into practice and help you fulfil this task. Get in touch with us through Facebook (Bath Cupids) and we’ll get your mission on our Singles Database!
BATH SOUP Company is a new enterprise dreamed up by three recent graduates, who feel that there is a gap in the market for wholesome, home cooked soups. They teamed up with Heather England and Luke Tregidgo of Banter (the University of Bath Entrepreneurs Club) to enter the ‘Apprentice’ style student enterprise competition, in which they were given a £200 float and a day’s use of a shop in central Bath. The winner of the competition was simply the team who made the most money, and in the end the BSC came a very close second. When I received the invitation to go and taste their fares at the Banter shop, I jumped at the opportunity: I love soup, and was also intrigued to find out more about the company. Jason, Will and Ed put their heads together and chose four soups for the Banter event: Carrot and Coriander, Spiced Parsnip, Leek and Potato, and Chicken. While Jason cooked those up, Ed baked brownies, lemon drizzle cake, flapjacks and shortbread. Sadly, the Spicy Parsnip proved too popular, and sold out before I arrived, but I was lucky enough to try the other three, as well as a couple of the cakes. My personal favourite was
the chicken soup: unlike the usual bland versions of this very traditional soup, there was a whole lot of flavour, and the cream and fresh parsley it was garnished with finished it perfectly. The leek and potato soup was chunky and warming, and the carrot and coriander was pleasantly aromatic. I followed this hearty and healthy meal with a couple of the delicious cakes: the lemon drizzle cake was among the best I’ve ever tasted. Thanks to Ed’s mum for that recipe! The overall experience in the store was fantastic: softly lit by candles and fairy lights, the seating was in the form of hay bales and comfortable chairs, and live music was provided by a guitarist and a violinist. Everyone was friendly, and the staff wore farmer’s caps to add to the rustic atmosphere. I wiled away a lazy hour of relaxed conversation without even noticing it! In the long run, the team hopes to run a café in a city centre somewhere, selling their home cooked soups alongside a range of other foodstuffs. For the time being, they plan to start selling to us students: look out for a stall on campus soon so that you can try it for yourself! I chatted to them for a while after eating my soup, and found them to be really genuine, enthusiastic guys with a true passion for good food. Of course, that may have just been the glow arising from a full stomach...