In The Kitchen With: Nina Mucalov, Photographer
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Nina Mucalov, Photographer.
Author: Marmalade + Kindness
In The Kitchen With: Clare Price, Founder + Director, Guava & Gold
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Clare Price, Founder + Director, Guava & Gold.
Neridah’s Apple Cobbler
Neridah's apple cobbler
August 11, 2020
: 10
: 10 min
: 35 min
: Easy
This week's recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children's books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.
Ingredients
- For the filling:
- 6 apples, peeled and sliced (we used Pink Lady apples)
- 1 cup apple juice or water
- ½ cup brown sugar
- 1 tablespoon cornstarch
- I tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch of salt
- For the batter:
- 1 cup plain flour
- 1 cup caster sugar
- 2 teaspoons baking powder
- pinch of salt
- 3/4 cup of milk
- 5 tablespoons butter, melted
- ground cinnamon (to sprinkle on top)
Directions
- Step 1 Preheat the oven to 180 degrees Celcius (fan force) and lightly grease 9 / 13-inch dish.
- Step 2 Stir together apple juice (or water) with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt together in a saucepan. Stir in apples. Cook over medium heat for 3-5 minutes.
- Step 3 Pour mixture into the greased dish.
- Step 4 In a large bowl, mix together flour, sugar, baking powder and salt. Stir in the milk and melted butter until combined.
- Step 5 Pour the mixture over the apples in the dish. Sprinkle lightly with cinnamon.
- Step 6 Bake for 35 minutes until golden or skewer comes out clean. Serve with vanilla ice cream or cream.
Variations:
- Experiment with the spices by using fresh nutmeg or adding a quarter teaspoon of ground black pepper to the apples. They will add subtle warmth and a savoury note.
- For a vegan variation, replace the butter with vegan margarine (we used Stork) and the milk with oat milk (we used Oatly). Serve with a high-quality vegan ice cream (we used Jude’s Vegan Vanilla Ice Cream).
As we find ourselves in difficult times, we should remember the power of our attitude on other people. Sharing a smile and a kind word can have a really powerful impact on someone else. During these times we need to nurture our friendships. While the cobbler is baking, have a read of the New York Times guide: How to be a better friend.
In The Kitchen With: Neridah McMullin, Author
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Neridah McMullin, Author.
Mushroom Galette with Citrus Crème Fraiche
Inspired by the classic flavours of a traditional creamy pasta – mushroom, thyme, marjoram, parmesan and crème fraiche – we’ve reimagined the dish as a summer-time mushroom galette, served with citrus crème fraiche.
In The Kitchen With: Clare Hopkins, Co-Founder, Balance Me
This week M+K sits across the table with Clare Hopkins, Co-founder of Balance Me, a natural skincare brand. She talks with us about her approach to cooking, creativity and beloved family lunches.
1. My cooking inspiration…
My mother.
2. A meal that reminds me of home…
Sunday roasts – we always sat down to eat as a family for breakfast and supper and our grandmother would come every Sunday for lunch. Our parents have a beautiful dining room that overlooks their garden with a wood behind. We have had many happy meals there with family and friends.
3. A life lesson cooking has taught me…
To cook a meal for someone is an expression of love. If people eat good food they are happy. I remember cooking for 20 with very few ingredients when I was 18 travelling across Africa in an overland truck for five months. With a little extra effort and planning (after a tough day travelling on bumpy roads), it was possible to make a delicious meal with few ingredients. It was there that I learned that I could cook. I also never appreciated how amazing my mother’s cooking was until I left home for the first time and lived in France. It was also a time of growth as I started to become aware of different cuisines and cooking methods.
4. When I want to be creative I…
Bake or make things – recently I have been mastering natural deodorant. I also love cooking with my children. It is a great skill and children love the process and also eating the results!
5. The most transformational book I’ve read is…
On cooking I love Like Water for Chocolate by Laura Esquivel. The main character expresses her feelings through cooking, so that when other characters eat the dishes she makes, their feelings mirror hers. I also love books about travel and other countries and cultures, like ‘A Suitable Boy’, ‘Shantaram’, ‘Girl Boy Other’, ’Half a Yellow Sun’ and ‘Purple Hibiscus’.
6. The routines that keep me grounded are…
Yoga, swimming and walking in nature. I’m not very good at sitting doing nothing so I find my meditation through movement!
7. I recently learnt…
How brilliant my local community is. We’ve all been staying at home but we have wonderful neighbours. In London everyone can be so busy that even though you live next door to each other you don’t see or know each other very well. During Lockdown we have done birthday celebrations over the garden wall, socially distanced outdoor movies and NHS clapping and street dancing – it has been wonderful for us all to have some social interaction.
8. Favourite random act of kindness…
A home-cooked meal. My partner is also really good at packing the car when we go away on holiday!
9. To make a difference in my community I…
The pandemic has really brought our local community together. Often lots of people disappear at the weekend or are busy doing activities/going out/working in London. Because we have all been locked down we have all been around so much more. We now have a road WhatsApp group!
10. Right now, I’m grateful for…
My family – we’ve spent a lot of time together and even though it has been an intense period, I’ve loved it. We’ve really got to know our local park (I normally rush through it to the next child activity, but instead I’ve spent each morning walking with the children before work/home-schooling and really been able to appreciate discovering new parts and seeing trees change from early Spring to Summer. Also, I love outdoor swimming so appreciate that our local reservoir has opened up so I can swim outdoors again and that I live 5 minutes away from a heated outdoor Lido!
Clare Hopkins is one half of Balance Me. Along with sister, Rebecca, they founded Balance Me to manage the skin concerns they had developed after long term stress and fast-paced living. They had developed skin reactions over time from sensitivity to hormonal breakouts. They turned to natural skincare to solve their skin concerns. Rebecca retrained as a reflexologist, while Clare harnessed her passion for aromatherapy, having discovered the power of essential oils as a student, and travelled the world to learn yoga saying goodbye to a successful business career. Fast forward to today and their award-winning, clean formulas restore skin balance for every life stage and age. They have evolved and innovated as they have juggled with work and life, and hit those key life milestones themselves: from the first signs of ageing, through to early motherhood and beyond!
To connect visit:
https://www.balanceme.com/
https://www.instagram.com/balancemeskincare/
https://www.facebook.com/balancemeskin/
https://twitter.com/balancemeskin
https://www.youtube.com/channel/UC0ulqQN5v67xySmfdlgVkfQ
In The Kitchen With: Isabella West, CEO, Hirestreet
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Isabella West, Founder + CEO, Hirestreet.
Watermelon and Fetta Salad
Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.
In The Kitchen With: Rhaya Jordan, Resident Nutritionist, Daylesford Organics
This week M+K sits across the table with Rhaya Jordan, Founder, London Naturopathy and Resident Nutritionist, Daylesford Organics. She talks with us about cooking, creativity and the routines that have grounded her during the pandemic.
1. My cooking inspiration…
Sheila Dillon from Radio Four’s ‘The Food Programme.’ I love her commentary on new food regions and food history… But this was a hard one. Ruth Rogers and Rose Gray of the River Café are also inspirations – their paired back style of cooking reminded me of home when I first came to London.
2. A meal that reminds me of home…
Eating watermelon on summer’s day. Not so much a meal, but definitely an archetypal Australian food memory. Nowadays, making a salad with watermelon takes me back to that memory…also, properly ripe mangoes – they are the taste of Queensland!
3. A life lesson cooking has taught me…
I was going to say patience and slowing down, but there is a bigger lesson for me, and that’s one of hope. It’s that feeling of putting ingredients together (which may look unpromising at the start), but you just know, that after it has been cooked for 2 hours, it will be transformed, into something tasty and amazing. There’s a lesson there in suspending judgment.
4. When I want to be creative I…
Have some alone time. I’ll go for a walk, clear the decks. Or create a sense of calm in my study. Quiet time is so precious.
5. The most transformational book I’ve read is…
Women Who Run with the Wolves by Clarissa Pinkola Estes. I haven’t re-read it for years, but I love the way this feminist classic explores the concepts of wildness and freedom, as they relate to women.
6. The routines that keep me grounded are…
I make sure that the first thirty minutes of the day are mine. I’ll get up early to make that time for myself. I’ll start the day with a morning coffee, and something that slows me down (liking read), but definitely no emails! I think it’s important to start the day with that quiet time.
7. I recently learnt…
How to make Jun tea. I’ve been running fermentation workshops and this is a beautiful fermented tea, made from green tea and honey.
8. Favourite random act of kindness…
Some of my daughter’s friends were recently caught overseas in Paraguay at the start of the pandemic. When they finally came home they had to spend two weeks in isolation. During that time, people were leaving little gifts on their doorstep every day, from meals to plants. I just love the care and generosity from friends and neighbours to make them feel connected during their quarantine period.
9. To make a difference in my community I…
Have been buying all my produce locally and from zero waste shops. I’m really paying attention to my footprint and the choices I make as a consumer.
10. Right now, I’m grateful for…
My garden and being a self-confessed ‘seed nerd.’ I have a veggie patch and it’s been a joy to my strawberries and heritage lettuces flourishing.
Rhaya has been in practice for 30 years. She is a qualified naturopath, nutritionist and herbalist. She was the Naturopathic Director of Blackmores UK, training practitioners and holding seminars for the public throughout the UK. She left Blackmores to join the University of Westminster where she helped write the Bachelor of Science in Nutrition Therapy. At the University, Rhaya was a Senior Lecturer in Health Sciences, teaching Anatomy, Clinical skills, Nutrition, Biochemistry and Complementary Therapies. She was involved in setting up the largest Complementary Health training clinic in Europe and holds a Post Graduate Certificate in Higher Education.
Rhaya returned to London after spending some years back in the Australian sun (with sunblock!). In Australia she gained a Permaculture design certificate and is passionate about sustainable food, working to help establish the Real Food Network, a Community Supported Agriculture company and is currently working as the Nutrition Consultant with Daylesford Organics. These experiences, coupled with her years of teaching and clinic, have shaped her current dedication to helping people normalise their relationship with food.
To connect visit:
https://daylesford.com/cookeryschool/rhaya-jordan/
http://www.londonnaturopathy.com/about/
In The Kitchen With: Felicia Simion, Photographer + Visual Artist
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Felicia Simion, Photographer + Visual Artist.
Vegan Choc Chip and Hazelnut Cookies
These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.
In The Kitchen With: Kelly Smith, Founder, Yoga For You
This week M+K sits across the table with Kelly Smith, Founder of Yoga For You, and host of the iTunes chart-topping podcast, Mindful in Minutes. She talks with us about mindful eating, the routines that keep her grounded and the power of meditation.
1. My cooking inspiration…
Although I don’t have a particular inspiration, I have always tried to be an intuitive eater. I don’t subscribe to any particular meal plan or diet but instead, try to connect with my body and give it what it’s craving so I can feel my best. For me, that means sometimes I’m making a smoothie bowl, and other days I am ordering a pizza. I try to be adventurous in my food, but I end up making a lot of quick and simple meals when I am at home because of my hectic schedule. One person that I have always enjoyed following and using for inspiration is the Minimalist Baker. Her ability to create food that is nutritious, yummy, and beautiful amazes me. Although I am not plant-based I love her recipes to incorporate more veg into my life.
2. A meal that reminds me of home…
Ravioli! It is something that I used to get so excited about when we had it for dinner as a kid and it’s something that my husband and I still like to eat when we need a fun, quick dinner. There is something about ravioli that I always love as a special treat. Also, a bonus if you have some sourdough or french bread on the side. It was my absolute favourite childhood meal, and I still love it.
3. A life lesson cooking has taught me…
It’s ok to try new things- just because a recipe says that it should be done a certain way, doesn’t mean you always have to do it that way. I love to mix it up in the kitchen and try different flavours and variations on meals. The same applies to life as well, try new things, don’t be afraid to mix it up, and just because something has always been done one way doesn’t mean that it won’t be better by going rogue and adding your flare to it.
4. When I want to be creative I…
Turn on some of my favourite instrumental music, meditate for a few minutes to clear my mind and then ask the universe for guidance. I make sure all devices are turned off and I just create. I do my best to just let it flow and not analyse while I create, just let it happen.
5. The most transformational book I’ve read is…
The Yamas and Niyamas by Deborah Adele. This book is such a quick but transformative read, and it made me question a lot of my beliefs and begin to explore yoga beyond the physical practice and poses. This is not only one of my favourite books, but also the one I am most likely to give as a gift.
6. The routines that keep me grounded are…
A daily gratitude and quiet contemplation practice, and time with my dog each day. There is something about slowing down and spending a little bit of time each day thinking about what you are grateful for, checking in and reflecting on how you’re doing and connecting with Mila’s sweet soul that helps to keep me grounded and joyful.
7. I recently learnt…
That you should always open your potato chips from the bottom of the bag to evenly distribute the seasoning. Maybe I’m the last person to learn this but my mind was absolutely blown. On a more serious note, I have also recently learned that it’s ok to slow down and take time to turn inward and focus on yourself. I am currently pregnant with my first child, and a rough first few months of pregnancy that left me nearly unable to function. I began to shift my view on what productive really means, and sometimes you need to slow down or stop altogether to focus on your personal wellbeing.
8. Favourite random act of kindness…
Sending someone a text that I haven’t talked to in a while just to let them know how wonderful I think they are and what a special person they are to me.
9. To make a difference in my community I…
Offer weekly free meditations on my podcast. My hope is that people can use this resource as a way to build a meditation practice and be able to find some peace of mind and moments of stillness in their day- for free.
10. Right now, I’m grateful for…
The health and happiness of the baby boy that I am currently growing inside of me. I have a new appreciation for my body, and also the support system around me as I navigate this life change.
Kelly Smith is an internationally celebrated yoga and meditation teacher, founder of Yoga For You, and host of the iTunes chart-topping podcast, Mindful in Minutes. Kelly believes that there is not a one-size-fits-all approach to yoga and meditation and cultivates an environment that empowers her students to listen to their bodies, explore their personal practice through more than just yoga poses, and to find joy and gratitude for the life they have. Kelly specialises in leading meditations, unique training in meditation, restorative yoga, and yoga nidra and global yoga and meditation retreats. Kelly has been practising yoga and meditation for 15 years and enjoys spending time travelling, writing guided meditations and hanging out with her dog Mila.
To connect visit:
Facebook: https://www.facebook.com/yogaforyouonline/
Instagram: https://www.instagram.com/yogaforyouonline/
Website: www.yogaforyouonline.com
Podcast: https://podcasts.apple.com/us/podcast/mindful-in-minutes/id1295718287
