Bringing Local Businesses and Communities Together To Connect
Issue 07 FREE Bi-Monthly
Nov/Dec 2020
The Magazine TW7 & TW8
Published by Goldstar Creative Ltd
Community News | Local Business | History | Services | Events Covering areas: Osterley, Isleworth, Brentford and Syon
WELCOME TO THE NEXT ISSUE OF
THE MAGAZINE TW7 & TW8
I hope you have all been keeping safe and well during these strange times we have been facing. Heading towards the end of the year we reflect upon the bizarre events of 2020. Whilst we have been remaining positive and constantly reminding ourselves ‘this too shall pass’, it has been extremely challenging. We will get through this together and will remain hopeful for the future of our world. This issue is packed with lots of recipes, creative bits and lots of great content to read. Once again a big Thank you to all our readers and contributors of this issue, for without them this magazine would not be possible! I do hope you enjoy reading the articles and connecting with the contents to follow, in some way or another.
Wishing you all A Merry Christmas and a Happy New Year 2021 Suki Chagger (Publisher/Designer)
For advertising in the next edition please contact: email:suki@goldstarcreative.net
Follow us: @goldstarcreative
CONTENTS 3...............CONTENTS 4-5............CORONAVIRUS UPDATE 6-7............FIND YOUR WAY AROUND YOUR MIND 8-9............MR MR PEARCE - BRENTFORD ARTIST 11.............HOME IS WHERE THE STYLE IS 13.............FRIENDS OF CATHJA 14-15........THE RISE OF BAKING DURING LOCKDOWN - BY BRENDA DALY 16-17........TEA PIGS - SNIFF AND SLURP 18.............CARDS AND PUD 19.............THE TRADITION OF THE CHRISTMAS RAISIN 20-21........LOCAL HISTORY - ISLEWORTH STUDIOS 23.............CODEWORD PUZZLE 24-25........CREATIVE CORNER - BY JASMINE 26-27........CURFEW KITCHEN COOK - BY JACQUIE MCBETH 28.............PHOTO CORNER 29.............ADVERTISING RATES
www.goldstarcreative.net Published by: Goldstar Creative Ltd | ©2020 Whilst every care has been taken to ensure accuracy of the information included in this publication, neither the publisher, designer nor the editorial contributors can accept any liability to any party or damage caused by error or omissions resulting in negligence, accident, or any other cause. The Magazine TW7 & TW8 does not endorse any advertising materials included in this publication. No part of this publication may be reproduced, stored in any retrieval system or transmitted in any form without prior permission of the publisher.
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Cover image by Cris Dinoto
CORONAVIRUS
COVID-19
STOP THE SPREAD
HANDS
Washing your hands with soap and water for at least 20 seconds, or using hand sanitizer, regularly throughout the day will reduce the risk of catching or passsing on the virus.
FACE
Coronavirus is carried in the air by tiny respiratory droplets that carry the virus. Larger droplets can land on other people or on surfaces they touch while smaller droplets, called aerosols, can stay in the air indoors for at least 5 minutes, and often much longer if there is no ventilation. Face coverings reduce the dispersion of these droplets, meaning if you’re carrying the virus you’re less likely to spread it when you exhale.
SPACE
Transmission of the virus is most likely to happen within 2 metres, with risk increasing exponentially at shorter distances. While keeping this exact distance isn’t always possible, remaining mindful and careful of surroundings while continuing to make space has a powerful impact when it comes to containing the spread.
Coronavirus (COVID-19): Self-care advice Self-care advice
Treating a cough at home
It’s very important that you stay at home for 7 days if you have symptoms that may be caused by coronavirus (COVID-19), even if you think your symptoms are mild.
You should: •
There are a few things you can do to take care of yourself at home. Do not go to your GP, pharmacy or hospital.
•
Treating a fever at home
•
It’s safe to treat most fevers at home. However, you may be at risk of becoming dehydrated. You should: • • •
•
Wear loose, comfortable clothing - don’t try make yourself too cold
Drink more fluids - you should be peeing (approximately) every 6 hours Monitor your pee colour - a pale yellow colour means you’re unlikely to be dehydrated, whilst darker pee means you should drink more water Take paracetamol if you have a temperature - always follow the manufacturer’s instructions
Keep your room at a comfortable temperature and make sure fresh air is circulating
• • •
Take pain medication such as paracetamol - always follow the manufacturer’s instructions
Drink enough fluids to keep you hydrated - this is particularly important if you’ve woken up Drink warm drinks as they have a soothing effect
To reduce the risk of spreading to others you should:
Cover your mouth when you cough or sneeze Wash your hands regularly
Dispose of tissues appropriately
Sneeze into the crook of your elbow if you dont have a tissue
When to get help You should phone 111 if you develop any of the following symptoms: •
Coughing up blood
•
Shortness of breath that’s new or worsening
•
Chest pain
When to get help You should phone 111 if you develop any of the following symptoms: •
Severe thirst and peeing less
If you need medical advice about your coronavirus symptons, contact:
•
New, severe muscle cramps
England: NHS 111 online coronavirus service Scotland: NHS inform
•
Light-headedness or weakness
You should also phone 111 if your symptoms worsen or if you notice new symptoms.
Wales: NHS Direct Wales Northern Ireland: Public Health Agency
FIND YOUR WAY AROUND YOUR MIND Mind maps are helpful for a wide range of tasks.
Mind mapping is one of the simplest, yet most powerful tools a person can have in their creativity toolbox. It is a non-linear way of organising information and a technique that allows you to capture the natural flow of your ideas.
Graphic organisers similar to the mind map have been in use for centuries, mainly for learning, brainstorming, memory, visual thinking, and problem solving by educators, engineers, psychologists and people in general.
A mind map is essentially a multi-coloured and image-centered radial diagram that represents connections between portions of learned material. It is extremely helpful for a range of tasks such as writing memos, preparing a meeting agenda or trying to get a bird's eye view of a complex project.
However, the claim to the origin of the mind map has been made by a British psychology author, Tony Buzan. He claimed the idea started forming as he wrote An Encyclopedia of the Brain and its Use in 1971. He argues that 'traditional' articles rely on the reader to scan left to right and top to bottom, whilst what actually happens is that the brain will scan the entire page in a non-linear fashion. He also uses popular assumptions about the cerebral hemispheres in order to promote the exclusive use of mind mapping over other forms of note making.
The maps can be drawn by hand either as 'rough notes' - for example, during a lecture or meeting - or they can be a bit more sophisticated in quality. There are also a number of software packages available for producing mind maps.
Radiant Thinking is at the very heart of mind mapping. It means "to spread or move in directions from a given centre" and refers to our associative thought processes. It is the natural and automatic way which all human beings have functioned. Mind mapping is really a tool to capture and develop our natural thought process. Though drawn on a two dimensional page, mind mapping represents a multidimensional reality that encompasses space, time and colour. They may be enhanced and enriched with colour, pictures, codes and dimension to add interest, beauty and individuality. These in turn aid creativity, memory and specifically the recall of information. The maps help you to make a distinction between your mental storage capacity and efficiency. Storing data efficiently multiplies your mind's capacity. It is like the difference between a library with or without an organised system of retrieval. Tony Buzan claims that mind mapping has many applications in personal, family, friends, educational, and business situations, including note-taking (a modified variant of brainstorming) summarising, revising and general clarifying of thoughts. For example, one could listen to a lecture and take down notes using mind maps for the most important points or keywords. One can also use mind maps as a mnemonic technique or to sort out a complicated idea. Claims have also been made - including in some advertising for mind mapping software
and literature - that managers and students find mind mapping to be useful, because the techniques have made them better able to retain information and ideas. There have also been more outlandish claims that mind mapping can help a person find the perfect lover, combat bullying, persuade clients, develop intuitive powers, create global harmony, and tap the deeper levels of their consciousness by using mind mapping techniques. Here are some guidelines for making the perfect mind map. Start in the centre with an image of the topic, using at least three colours. Use images, symbols, codes and dimensions throughout your mind map.Select key words and print using upper or lower case letters. Each word/ image must be alone and sitting on its own line. The lines must be connected, starting from the central image. The central lines are thicker, organic and flowing, becoming thinner as they radiate out from the centre. Make the lines the same length as the word/image. Use colours - your own code - throughout the mind map. Develop your own personal style of mind mapping. Use emphasis and show associations in your mind map. Keep the mind map clear by using radiant hierarchy, numerical order or outlines to embrace your branches. So the next time you're taking notes or preparing that huge presentation for work, try using mind maps to increase your stimulation and unleash a never-ending torrent of memory-boosting ideas.
MR MR PEARCE - BRENTFORD ARTIST Image © Doug Kurn
Brentford based artist, Mr Mr Pearce creates art in his studio on Johnson’s Island. His practice includes painting, printmaking, collage, sculpture, installation and experimenting with new materials and processes. Mr Mr Pearce rediscovered making art whilst training to be a counsellor and became interested in the influence that the unconscious has when making art and how it can communicate through the medium of art. When asked why he was called Mr Mr Pearce, he said “They are my initials M R, I noticed it on the bank cards I was sent which would show MR MR PEARCE, I just liked it”
His focus for 2020 has been creating large collages that consist of many thousands of small pieces of his own artwork that have been shredded and reassembled. Much of this was created during the lockdown and he presented a collection called Peace by Piece over the August bank holiday. He said “at a time of heightened anxiety during the lockdown, these pieces were created through a repetitive and meditative process which brought me to the present moment. Making them helped me to stop worrying about what may or may not happen in the future. I think any form of art or making can have the same effect”. He wanted to share this experience with visitors to the exhibition and they were invited to help create a collective piece of art.
His focus for 2020 has been creating large collages that co pieces of his own artwork that have been shredded and re created during the lockdown and he presented a collectio August bank holiday. He said “at a time of heightened anx pieces were created through a repetitive and meditative p present moment. Making them helped me to stop worry happen in the future. I think any form of art or making can wanted to share this experience with visitors to the exhibi create a collective piece of art.
Collective Art Piece Collective Art Piece
8 | To advertise please email: suki@goldstarcreative.net
Mr Mr Pearce has a few new projects that he is currently w collaboration with a composer which will explore the conn and how this affects moods and emotions.
Mr Mr Pearce has a few new projects that he is currently working on including a collaboration with a composer which will explore the connection between colour and music and how this affects moods and emotions. He has also collaborated with Johnsons Island resident hatmaker Max A Hatter, creating a series of striking mono printed hats.
You can currently see some of the artist’s work in Feather and Heart in Brentford. If you want to see more of his artwork in person, appointments can also be made to visit the artist’s studio.
Alternatively, Mr Mr Pearce has recently launched his online store on his website: www.mrmrprearce.co.uk You can also see more of his art on Instagram @mrmrpearce For more information or collaborations email mrmrpearce@gmail.com
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0800 310 0573 or visit mccarthyandstone.co.uk/ beck-house #Subject to availability. Rental prices are inclusive of the monthly service charge and ground rent. Correct at time of print.
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HOME IS WHERE THE STYLE IS... 'We pride ourselves on finding those amazing treasures that most people only find on the occasional holiday, or by chance in a boutique-style shop off the beaten track', said MD James Oliver. 'We are looking for those really special items that turn an ordinary house into an exceptionally beautiful home.' He and the other Directors are well-travelled (Christine having worked as airline crew for nearly 40 years) so they have a history of bringing back unusual and much-coveted items to the UK.
When the world is in a hurry we all want to come home to somewhere that is comfortable, safe and stylish. That has certainly been the case for the buyers behind Avenue 555 who, after a lifetime of travelling to the far reaches of all continents, know that home really is where the heart is.
Working with their Style Ambassador, Penelope Hartcroft, their products are chosen from suppliers in scores of countries - and are often also commissioned for exclusive sale by Avenue 555. Penelope predicts that the key to a well-dressed home this year will be about boldness, using more natural images such as those of plants and foliage and not being frightened to use colour, fabrics and earthy materials.
Set up by the Oliver family; James, Michael and Christine, the online furniture and accessories shop has a wealth of beautiful pieces, all personally picked and packed to offer exceptional style at ordinary prices.
'There has been a focus on minimalistic interior style over the last few years but we see a trend towards striking colours and contrasting, exotic textures. We are all looking for the antidote to our increasingly stressful urban lives and also a move towards eclectic inclusivity and global inclusivity.'
Whether you are looking for classy lamps, Parisian chairs, exquisite furnishings or unique decorative pieces, it is likely that Avenue 555 will be offering something you cannot get anywhere else.
Avenue 555 officially launched on March 1st 2020 from www.avenue555.com and will be constantly expanding its product list as they discover new and exciting pieces to bring to their showcase.
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FRIENDS OF CATHJA TELEPHONE: 020 8 560 8360 FAX: 020 8 758 1861
www.cathja.org
registered charity number: 1084699
Friends of Cathja is a registered charity that provides a unique service to people suffering from enduring mental health problems.
The Cathja is a fully converted and fully mobile 38 metre Dutch Barge. Situated on the Thames in Old Isleworth, the barge provides space for people who have experienced mental health problems to explore their creativity in a safe and supported environment. Users determine their own frequency and duration of their involvement. There is no expectation to 'produce' so objects created are not judged, analysed or sold. The creation of objects, whether utilitarian or 'artistic', is an inherently healing and restorative process.
The Cathja service has achieved outstanding results in enabling people to grow away from the dependent, patient role. Funding is gained from a variety of sources. Local people can support us in many ways from visiting our two charity shops, Connect Foundation for Mental Health, 68 High Street, Shepperton, TW17 9AU Tel: 01932 254736 and 4 Church Street, Walton on Thames, KT12 2QS Tel: 01932 231959 - Please call to check opening times which are currently adjusted due to ongoing Coronavirus situation, and our pop ups around Brentford and Isleworth, Cathja’s Kitchen Table. We are registered with Gift Aid, Just Giving, Coop Members card and Ebay for charity. There is a constant need for support in order that the service can thrive and grow. Please visit our website www.cathja.org for more information.
The Rise of Baking During Lockdown Are we becoming a nation of bakers? Whatever you achieved this year, the chances are that you turned your hand to some form of baking during the lockdown months. Perhaps you were one of the 45,000 people who posted images of their beautiful bananabread on Instagram during April. Or one of the many thousands captivated by the wonderful world of sourdough. Or more recently one of over 10 million plus viewers watching the opening episode of Great British Bake Off’s 11th series in September. Baking has quickly become one of the nation’s top coping strategies during a time of crisis this year. It can give a wonderful sense of accomplishment, being part of a process with a tangible end, and not forgetting the meditative nature of kneading and shaping dough if you are making bread. Of course, bread making takes time and refuses to be rushed but the end results are always rewarding. And if you are having a bad day it is always worth remembering that everything is better with freshly baked bread. It just is. I run Daly Bread, a microbakery in Old Isleworth, teaching bread-making and baking from my kitchen in the Bread Shed at the end of my garden. During
lockdown I stopped all my teaching classes and wondered how my business would cope during the pandemic. Within days I saw a surge of new customers wanting to buy freshly made bread locally. There were times when I really struggled to keep up with the volume of orders, the increase in new customers, the admin behind this and the neverending struggle to ensure I had enough ingredients in place – not to mention coping with home schooling for two teenagers. I adapted my working practices to cope, offering more bake days, adding an online shop and streamlining the choice of bakes on offer. I am extremely grateful for all the support, encouragement and understanding I received from customers throughout lockdown - the texts of appreciation, the posts on social media, the reviews, the understanding when things didn’t quite go to plan and to those who have remained loyal as I moved house over the summer. As the clocks go back, the days get cooler, wetter and darker – and who knows if we may have further reason yet for staying at home more - it is an ideal time to consider bread making and expanding your baking repertoire. A quick search online is always fruitful for recipes and inspiration. And then there’s Instagram. If you are interested to learn, bonkers about babka, simply must have sourdough or craving cinnamon twirls, consider signing up for a short hands-on socially distanced course.
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They make a wonderful family activity or gift. I am offering COVID safe classes to small family groups and other bubbles from November this year. Do get in touch if you would like to discuss options available.
Brenda Daly:
website: www.dalybread.co.uk email: info@dalybread.co.uk
Sniff & Sl urp. Vol 9. Notes from the teapigs tasti ng room!
When the temperature drops and the urge to mull everything in sight takes over, you know winter has well and truly arrived‌and with it, spiced winter red tea season! Our ultimate Christmas classic, spiced winter combines all the best bits of winter - think mulled wine, log fires and watching Muppet Christmas Carol on Christmas Eve, all rolled into one festive cup of tea. The dream, right!?
what is spiced winter red tea? As the name suggests, spiced winter is a red tea, meaning it has a lovely rooibos base. To give it that festive flavour, you'll also find orange peel, orange blossom, cinnamon, ginseng, cloves and safflower petals mixed in, what is spiced winter red tea? making it an absolute dream team of ingredients for winter. It's naturally As the name suggests, spiced winter is a red tea, meaning it has a lovely rooibos base. To give it that festive flavour, you'll also find orange peel, caffeine-free too, so it's particularly perfect all those orange blossom, cinnamon, ginseng, cloves and for safflower petals mixed in, cosy evenings making it an absolute dream team of ingredients for winter. It's naturally you've in perfect store. caffeine-free too, so it'sgot particularly for all those cosy evenings you've got in store.
how to drink it? To make rooibos tea, simply brew it like you would a normal black tea - use boiling water and let it brew for at least 3 minutes (although I tend to keep the bag in) - it's even strong enough to be drunk with a splash of milk, or turned into a tea latte. Simply brew your tea (around half a cup) and top with hot frothy milk. It also makes a mean hot toddy, why not check out some of the recipes on our website www.teapigs.co.uk . However you decide to drink it, I promise you'll get all the festive feels (definitely from the tea...not the rum).
CARDS AND PUD - THE ORIGINS OF OUR FESTIVE FAVOURITES elaborate. Folded sheets of white paper were ornamented with borders of overlapping lace that lifted to form a raised framework for a central picture. Turkeys, fireside scenes and plum puddings became popular themes. By 1880 the popularity of Christmas cards was such that many prominent artists of the time had their work reproduced in this form. It was also the year that the familiar ‘Post Early for Christmas’ plea was issued for the first time. The origins of the Christmas pudding can be traced as far back as the 14th century. A porridge called ‘frumenty’ was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. This was similar to a soup and was eaten as a fasting dish in preparation for the Christmas festivities. Christmas is steeped in tradition, but how did these habits start and where did they come from? Why did we all decide it was necessary to send cards or eat Christmas pudding?
By 1595, frumenty was beginning to evolve into plum pudding - it was thickened with eggs, breadcrumbs and dried fruit and was given more flavour by the addition of ale and spirits.
The first recognised commercial Christmas card was produced in England in 1843 by Henry Cole, the founder of the Victoria and Albert Museum. A hand coloured print showing a family scene flanked by scenes of Christmas charity was inscribed with the words: “A Merry Christmas and a Happy New Year to You”, and a space was left at the top for the name of the recipient and at the bottom for the name of the sender.
Over the years it became the customary Christmas dessert. However, with the arrival of the Puritans in 1664 it was banned as a lewd custom and its rich ingredients described as being ‘unfit for God fearing people’.
However, it was not until the 1860’s that the Christmas card as we know it came into being. Initially these were small cards with a simple greeting set within an embossed border. However, as demand for Christmas cards grew, they became larger and more
By Victorian times, the plum pudding had evolved into something which more resembles the festive dessert enjoyed by people today. It is now estimated that in the UK over 40 million people will finish their festive meal with a bit of Christmas pud.
Plum pudding was finally restored to the Christmas table in 1714 by George I, who had tasted and enjoyed it, despite some objections by the Quakers.
THE TRADITION OF THE CHRISTMAS RAISIN As we venture nearer Christmas and all its festivities, there will be few of us who could avoid raisins - the mainstay fruit of the season. There is no doubt that the dried grape, thought by some religious experts to be the downfall of Adam when tempted by Eve (and not the apple after all), is very much part of our celebrations. Whether in a mince pie, Christmas pudding or fruit and nut chocolate, this little fruit packs a real punch. The Greek philosopher, Aristotle, wrote informed articles in 300BC about how to get the best from a vine, while the Latin poet, Virgil, was famed for his poem The Georgics, which told how to make raisin wine. History has many references to grapes, both fresh and dried. The earliest cultivated vine was in Anatolia and it is to be believed that Noah landed his ark and sowed the first grape seed on what is now known as Mount Ararat in Turkey. Since much earlier times there have been historical records of the humble grape, such as evidence to support Egyptians cultivating them and hailing raisins as so precious that they kept them in tombs to take to the afterlife. Grapes are used regularly in all forms of art; often seen on ancient stonework and also on Greek urns, which are often decorated with scenes of grape harvests. The 17th Century painting by Clara Peeters - a rarity of the time, being female, - was a Still Life of Flowers and Dried Fruit, indicating the very importance that artists of the time gave to the raisin and its associates.
The love affair with the fruit has never diminished. The raisin has travelled across all walks of life and far and wide across the globe - being used in a range of cultures and also by Queen Victoria. She imported raisins from South Africa and when she opened the gardens of Hampton Court to the general public in 1838, the main attraction was a grapevine planted 100 years earlier in Queen Mary’s exotic plant collection. The technology behind what brings us the raisins we buy in our supermarkets hasn’t changed very much. Still the only way to dry them is in the sun - preferably the Californian variety. With no additions, changes or adjustment to the natural product, the raisin is very much what it was thousands of years ago. What probably has changed is what we are prepared to do with it. Recipes have expanded across generations and cultures to the point where there are thousands of ways of using the fruit in cooking - with many of these variations being particularly good to use at Christmas time. There is even a saying that the first mince pie of the festive season is lucky and it is bad luck to refuse it. This might explain why £50m is spent on buying more than 370 million mince pies over the Christmas period - with every Brit eating an average of 27 mince pies each.
LOCAL HISTORY - ISLEWORTH STUDIOS
Studios, were sold to British Super Films, in which Samuelson retained an interest. However, in 1928, an expensive lawsuit with the American actress Betty Blythe forced Samuelson to sell Worton Hall to British Screen Productions.
Worton Hall Studios 1913-1952 Worton Hall Studios were based on Worton Hall, in Isleworth. This house was built in 1783 and rebuilt and extended in the early 19th century. In 1913, it was acquired, together with a nine-acre estate, by film producer George Berthold Samuelson. The ground floor rooms became dressing-rooms, canteen, wardrobe and other offices; the upper rooms became bedrooms for anyone staying overnight. Filming of Conan Doyle's A Study in Scarlet began in summer 1914 and the studios were officially opened on 1 July. Samuelson gained publicity by producing a fictitious newsreel during the early years of the First World War and over the next few years many silent films were shot here, many based on novels such as Little Women. In 1922, the studios, generally known as Isleworth Film
By 1931 the studios were being used by Fidelity Films. Films produced here included Madame Guillotine, with Madeleine Carroll. In 1934, they were leased by Alexander Korda and in 1936 he produced Things to Come, based on The Shape of Things to Come by H G Wells. Wells wrote the screenplay, Arthur Bliss the music. From 1936 to 1944, the studios were owned by Criterion Film Productions, and afterwards by British Lion. They closed in 1952 and were then used for 20 years by the National Coal Board as a Mining Research Centre. Worton Hall survives and has been acquired by Bovis Homes for conversion into flats. In 1993, part of the building was leased by the Driving Standards Agency and is still used (as of 2011) as the Isleworth driving test centre. Part of the site is used as an industrial estate. Films produced here include Invader (1936) with Buster Keaton; Under Secret Orders (1937) otherwise called Mademoiselle Docteur, with Erich von Stroheim; The Small Back Room (1949); State Secret (1950) with Douglas Fairbanks Jnr. Shooting of The Third Man began here in 1948 before moving to Shepperton. In 1951, shortly before the studios closed, much of The African Queen was filmed here. For instance, the scenes in which Bogart and Hepburn are seen in the water were all shot in studio tanks at Isleworth Studios, Middlesex. These scenes were considered too dangerous to shoot in Africa. All of the foreground plates for the process shots were also done in studio. [1]
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Odeon Isleworth 1957-2001 Isleworth Studio (the former Odeon Isleworth) Began in March 1935 as Odeon Isleworth, one of the Odeon Cinemas.[2] The Bauhausinfluenced building has a Germanic style and was designed by George Coles. It closed in 1957, a victim of the rise in popularity of television. The cinema was then gutted and converted to a studio. Whilst being used as Isleworth Studios, the original Odeon sign was visible up until the early 1990s. Equator Films (now HandMade Films) purchased the studio in 1999 but ultimately sold it. The studios finally ceased operations at the building in 2001 and the auditorium section was taken down the following year. Since 2003, the building has been incorporated into a new block of flats.
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CREATIVE CORNER - BY JASMINE
Send in your photos or pictures of Black Lives Matter. Get featured in our next edition! Email: suki@goldstarcreative.net
Recipe By Jasmine Easy Bread Pizzas
Make your own delicious easy home-made pizzas. It’s a very simple recipe and is really tasty too. All you need to do is follow these steps.... Ingredients:
- Bread of your choice (e.g. rolls, buns) - Tomato puree - Onions - Pepper (any colour) - Oregano (seasoning) - Grated cheese - Any other toppings of your choice - 1 tsp oil
Equipment: - Sharp knife - Blunt knife - Chopping board - Saucepan - Wooden spoon
Top Tips:
- Use different ingredients to suit your family’s favourite toppings! (e.g. mushrooms, pepperoni, chicken olives)
Method:
1) First set your oven at gas mark 5, 190 ̊ C 2) Chop vegetables 3) Fry vegetables in a saucepan with 1 tsp oil 4) Carefully spread tomato puree on to bread 5) Add vegetables or any other toppings of your choice on top of the bread 6) Sprinkle grated cheese over the top 7) Place in oven for 10-15 mins or whenever bread looks good enough to eat. 8) Enjoy your bread pizzas!
Creamy Squash and Spinach baked pasta Easiest dish ever, delivering about 1kg of 4 different veg and a dinner everyone likes. From almighty ottolenghi it's a rough and ready kinda lasagne, but lighter and so much easier. Versatile and virtuous, you can swap in other veg depending on the season(just remember to slice v thinly if it’s on the fibrous side, like thinly sliced courgette or sweet potato). I've even used dried lasagne, but it was a bit chewy (you could dip in boiling water first.. I actually love chewy) You can even let it cool and take it on a picnic. Perfect. Pack Feta (use 1/4 as topping) cheddar will make it heavier Tub ricotta (same as above) or cream cheese 250g fresh lasagne sheets torn up 1 tin chopped toms 2 tbsp olive oil Basil or basil oil 50ml water 1 egg 50g grated parmesan 500g very thinly sliced butternut squash 150g baby spinach Mix it all up and flatten into a lined cake tin, dot a bit of parmesan and ricotta on top, drizzle with oil and bake, covered with foil for 1.5 hours at 170. Remove foil and cook for a further 30 mins. Remove and leave to cool. It can be split 6 ways, but that is rarely the case in our greedy house.
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Popcorn Bars These bars are made with fibre-filled popcorn with seeds for extra oomph. And about 10g sugar per bar which is better than a Bounty. Think of toasted Butterkist with raisins and seeds- delicious (and a bit dangerous) Makes 6 to 8 bars 100g popping corn (popped) 75g syrup and 50g butter (melt together in a jug) A handful seeds (I used linseed and sunflower) A handful raisins 50g chopped nuts (hazelnuts lovely) but omit if children are taking to school. Mix it all up and press into a 20x20cm LINED tin (don't skip this or you'll have to prise it off with a chisel) Bake at 170C for 10 to 15 mins. Allow to cool a bit and cut into bars. Thankfully there'll be lots of crumbs to keep you going.
Recipe by Jacquie McBeth at Made in TW8 Follow them on Facebook @madeintw8 and @curfewkitchen Instagram @curfewkitchen Experts at #gettingkidstoeatkale
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PHOTO CORNER-
Any enthusiastic photographers or snappers out there?...want to show your snapping skills? Email your favourite shots to: suki@goldstarcreative.net
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To advertise in the next edition contact: suki@goldstarcreative.net
Interested in Advertising in the next edition?...
Is your company looking for an effective way to promote your business? Would you be interested in writing an article about something you are passionate about and would like to share with others?
Please contact Suki by email:
suki@goldstarcreative.net
www.goldstarcreative.net
