cuchara about a relaxed lifestyle, healthy living and fashion
about a relaxed lifestyle, healthy living and fashion.
cuchara magazine was created for individuals that appreciate a different lifestyle, value good food made from fresh, healthy and organic products and try to find a little bit of peace in in their lifes. in this issue youâ€™ll discover where to find great coffee in east london, how to make delicious and quick recipes for when you have some friends around and also a bit of fashion for this autumn/winter. so sit back, free your mind and enjoy!
Born in 1984, Antonio Rueda Nateras is a surfboard and handplanes maker. He is based in the south of Spain, a city called Malaga. When did you start surfing and why? Well, I started skateboarding when I was a kid because my cousin started doing it and he was like a role model to me. After that, I began playing around with bodyboards and then surf... but when I turned 18 and I got my car I started taking it more seriously. Why did you start making boards? The idea of making surfboards came from the fact that the shaper in Malaga didn’t make the surfboards I always liked; really retro boards with inspiration from the late sixties and seventies. These surfboards are the ones Californian surfers use as their waves are small and beach breakers (like in Malaga), which are completely the opposite as like the Hawaian waves which are perfect, point breakers and strong. What do you rather make, surfboards or handplanes? Handplanes without a doubt! They are easier, quicker and more fun to make! What do you think is special about your boards? Well, I think the fact that they are all handmade is pretty special. What did you do before this? I made some handplanes in wood but mostly keels. I’ve done some in wood, fibreglass, tinted resins… Now I’m working more with polyurethane foam as its easier and more effective to work with. So you like working with your hands then, what else do you do? I love cooking! I love baking and obviously, mechanics. Everything that has to do with motorbikes and cars is my obsession. What do you like to do in your free time? This is what I do! I surf whenever I can but in Malaga theres not that many waves.
coffee Coffee is real good when you drink it it gives you time to think. Itâ€™s a lot more than just a drink; itâ€™s something happening. Not as in hip, but like an event, a place to be, but not like a location, but like somewhere within yourself. It gives you time, but not actual hours or minutes, but a chance to be, like be yourself, and have a second cup. -Gertrude Stein
Luke is 31 and comes from Lincolnshire. He works at the Pavilion as a supervisor. Why did you move to London for? I moved to London in 2006 because I finish university and wanted to make music and be in a band. Why did you start working here? I used to work across the road and the guys at the Pavilion used to come there so we got to know each other. I used to come here every morning to get my coffee and one day they just asked me if I wanted to work here. What’s your favorite product? We are really good in both coffee and food here, that’s the thing we focus on the most. With the coffee we have really good equipment and we get special training as well. The coffee roastery is just around the corner in Hackney Wick, its called Square Mile and they are amazing and really local. We are trying to get people to try the fresh brew coffee, making black coffee but with a different machine, not the espresso, so the coffee is light and tastes like fruit, or bubblegum… really crazy and really good coffee. The food we have is all seasonal, local… people come here for the breakfast mainly! We get our bread made in Hackey too. Simple but delicious. What do you think is special about the Pavillion? The location is amazing, we got this beautiful park around us, the lake… that straight away it something different, there’s nothing like that in the whole east London.
What about the people that come here? Local people, during the week a lot of mums and babies, east London people, young people… real mix! Tea or coffee? Coffee! But we have great tea too. What did you do before? I started a band, went touring did that for a few years, started working in a pub for money and eventually started doing both at the same time. What you like to do in your free time? Still do a lot of music stuff, I now have a band called Dark Bells and we are playing Field Day Festival. I also volunteer at a hospice one day a day because I do reiki healing, is a Japanese hands-on energy healing. What’s your favorite moment here? There’s a few, I got a lot of great moments with the regular customers, you kind of build a friendship and you can just sit and have a chat and catch with them. Another great moment is doing something really simple like getting out of your way to help a customer, go to the kitchen and add that little something extra. Say for example that you are vegan; I will make sure you have a wicked breakfast. Also, when snows here in the lake, having a beer with my colleagues at the end of the day… I don’t know! There are so many! Crown Gate West London E9 7DE 020 8980 0030
Alice is a 24 years old girl from south London and she is the café manager at Kahaila.
Joe is 26 and she lives in London but she is originally from Brighton.
What’s your favorite product? The cakes but the coffee is amazing too, I love it all!
What’s your position at the shop? I work as a part of the café staff but I also handle a part of the charity side of it at a prison.
What do you think is special about this place? That we are community focus, we are not for profit. We are trying to build a community and I think that is quite different, obviously coffee shops already have that vibe anyway but we are quite intentional by trying to get to know all the people that come in and give the people a nice experience and a bit of a community feel to it. What kind of people comes here? It varies, a lot of tourist but its 50/50. A lot of people that are studying and or have move to London to work, so not Londoners or British by nationality but people that now live here. At the weekend a lot of tourist that come on Sundays for the market.
Why did you start working here? I was part of the charity beforehand and I knew I wanted to start prison work but I needed money! So I started working here! It’s a way to join both things up. Your favorite product? I really like all the cakes! And the coffee! And the soup I’m a big fan of too. What is for you special about this place? I think its very friendly, cozy and I guess the charity side of it it’s a bit unusual as well. Tea or coffee? When I’m here coffee, at home tea.
Tea or coffee? Depends if I want a cuddle on a mug or a kick on the butt side. Haha!
What did you do before? I was a student for quite a long time, and then I did a lot of internships in politics and things like that.
What did you do before? I was a youth worker. What do you like to do in your free time? I dance and me and Joe are starting a band!
What do you like to do when you are not at work? The free time I have I like to watch films a lot and hang out with my housemates.
What’s your favorite moment at the shop? I love when people feel like they can open up to us. They just sort of find a space here where they can
What’s your favorite moment here? We put live events in the shop, sort of live exhibitions. We’ve done two of them and they went down
be themselves, be open and honest.
really well! 135 Brick Ln London, Tower Hamlets E1 6SB 020 7998 1388
46b espresso hut
Dominic is 29 from Durham and Eva is 36 and she is from Greece. Together they run 46b Espresso Hut. What was the inspiration to build this place? It was a natural step for Eva because she spent 9 years in the coffee industry working as a barista, so after a certain time you reach a point where you start thinking where to go from there… So about 3 years ago we decided it will be a good idea to run a coffee shop learning from the guys at Square Mile that were the initiatives of the coffee revolution in London, taking them as a example doing the best we can with local products. Is something that we have always been passionate about, respected and appreciated in other places before. Finding the right place and getting the best resources we can find from our area and serve it to people the best way we can. Is always been coffee focused then? Yes, it was always coffee focus with snacks and foods that will complement the coffee. What you guys think is special about it? I don’t think is for us to say! I think its for our costumers and people that come in to say. What about the people that come in? People that work in the hospital, that live around here… not necessarily people from a certain culture or economic bracket, just people that recognizes excellent coffee. We even had some people coming in from
How would you describe it in one word? Hut! What did you do before? My background is in contemporary art, creating and drawing. And Eva’s background is in coffee working as a barista for several different companies. She also works as a photographer and has done exhibitions in Poland, Greece and London too. How do you guys enjoy your free time? The little free time we have we like spending it going to other coffee shops that we respect and restaurants where they put their heart in what they do. We go to museums, exhibitions… London stuff. Favorite moment? There are lots of amazing moments! One that was really touching was that every Friday we started to get the dust bin men, they will stop in the morning and get their coffee from here, they could go anywhere but they choose to come here, after a while they became regular costumers. I think quality speaks beyond any boundaries. 46b Brooksby’s Walk, E96DA
China just to try our coffee, so it’s a real mix!
Claire Ptak is 38, originally from California and she is the owner of Violet. What was the inspiration to build this place? I had a market stall in Broadway Market and I did that for about 5 years. I was desperate to have a place that was there all the time, that didn’t have to set up and take down every Saturday. We still have the stall but it feels a lot easier having the shop so I think it was the natural progression from having the stall. What’s special about Violet? We bake everything here, its really a bakery, its small and open but all the cakes that we bake comes from this tiny kitchen and that’s pretty cool. Its on a really small quiet street, and people come and find us here from all over the world; from Japan, the US, its quite nice that people actually come and find us just right in the street I live in! What kinds of people come here? All kinds! People that are actually interested in nice food made from great ingredients. Also people that want appreciate coffee and that like the feel of the shop, feels really homey, cozy and warm! Tea or coffee? Coffee. I always think that I should be a tea person but I drink a lot of coffee! Double shot espresso and I little bit of milk, no sugar. I get the sugar for the cakes! What’s your background? I was a pastry chef in California, then I started doing the stalls and also I work as a food stylist. What do you like to do in your free time? I love walking my dog! What’s your favorite moment in the store? One thing I was really excited about was when Todd Selby came and photographed the store. He has become a really good friend since that, and got chosen to be in his book, which it was something I really admired.
47 Wilton Way, London E8 3ED 020 7275 8360
recipes â€œThere is no love sincerer than the love of food.â€? -George Bernard Shaw
a quick starter Fried quail eggs with spanish ham on toast.
6 mini toasts 6 slices of spanish ham or parma ham 6 quail eggs coarse salt olive oil
main Chicken thighs with lemon, garlic, wine and rosmary.
8 bone-in skinless chicken thighs coarse salt and ground pepper olive oil 4 cloves garlic, thinly sliced 1 cup dry white wine 1 spring of rosmary 2 lemon 2 potatos, to make chips for garnish (optional)
Crush the garlic with the lemon juice in a bowl and add the wine with a spring of rosmary until everything is well mixted together. Pour the blend over the chicken and add two tea spoons of olive oil. Cover and cook in the oven for 30-35 minutes. Cut the potatoes in slices and fried them in olive oil as a garnish.
an option for pescatarians Octopus with paprika, salt and olive oil.
boiled octopus in slices paprika coarse salt olive oil Slice the octopus and place it on a plate.Let it cool down in the fridge for 30 min. Spread the paprika all over it and add a little bit of olive oil. Serve it with a good red wine and bread.
dessert Yogurt sponge with chocolate bits.
1 cup natural yoghurt 2 cups sugar 3 cups flour ½ cup oil 3 eggs 1 ½ teaspoons baking powder 1 pinch of salt 1 grated lemon Mix together all ingredients in a large bowl. Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
fashion Style is the answer to everything. A fresh way to approach a dull or dangerous thing To do a dull thing with style is preferable to doing a dangerous thing without it To do a dangerous thing with style is what I call art [...] - Charles Bukowski
autumn â€œThe leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter woods.â€? -Henry Beston.
Fred Perry jumper.
Shore Leave shoes.
Rayban sunglasses, Drop Dead jacket, Leviâ€™s trousers, Nike trainers.
winter Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home. -Edith Sitwell
Supreme cap, Leviâ€™s jacket, American Apparel trousers, Nike trainers.
Vintage hat, Zara jumper and scarf. 70
H&M blazer and t-shirt, Marc Jacobs necklace, Monki trousers, Opening Ceremony shoes.
Vintage cardigan, Topshop shorts.
little things We all seem to forget, the little things in life. In fact, it seldom enters our mind. It never occurs to us, to be grateful. Why are we, so blind? We’re quick to complain, if we’re unhappy. It’s then, we make sure to be heard. On the other hand, if something good should take place, we never say a word. It’s been said, it’s the little things in life, that count. If we were able to add them up, it would reach a substantial amount. In life, we set the standards on what we expect and are solely responsible, how it turns out to be. If we pay more attention, the little things in life, will bring us health, happiness and prosperity! -Audrey Heller
1. J.W.Anderson x Topshop jumper. 2. Mark Borthwick ‘Not in Fashion’ 3. Casio watch. 4. Her mum’s old belt. 5. Aësop body cream. 6. Paxina 35. 7. Pentax K 1000.
1. Chocolate candle. 2. Luellaâ€™s Guide to English Style. 3. Suede American Apparel cluch. 4. The Village Green polka dot shirt. 5. His favourite sunglases. 6. Vogue Japan.
1. Cutting Edges, Contemporary collage. 2. CĂ¨line bag. 3. Ikea candle holder. 4.Vintage scarf. 5. Chanel 461 Blue Satin. 6. Chanel 08 Pirate.
1. Vintage leather backpack. 2. After Eight mint chocolate. 3. Morning tea. 4. Les sablĂŠs Gourmands de la MĂ¨re Poulard biscuits tin. 5. Yankee Vanilla Candle. 6. Armani sunglasses. 7. Superga shoes.
1. Fresh flowers. 2. Jottrr. sketchbook. 3. Muji pen. 4. Zara hat. 5. Topman bag. 6. Marc Jacobs necklace. 7. Chanel blush.
thank you The Pavillion, Kahaila, 46b Espresso Bar, Violet, Antonio Rueda Nateras, Felicity Kinsella, Kerry Francis, John Handford, Jessica Easting, Alex Burgess, Chris Whale, Alicia Tore, Joaquin Garcia-Cabrera, Adriana Ruz, Nicolas Ruz, Lola Mata.
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Published on Nov 1, 2013