Feta Stuffed Burgers

It's a familiar scene for everyone - peering into the fridge only to be uninspired, to the freezer to be even less inspired, to the cupboard, er, yeah, don't even go there. Back to the fridge - mince! Feta! Surely I can do something with them?

Burgers it was. The mince, cayenne pepper, chopped garlic, soy sauce, nutmeg and some breadcrumbs all went into a bowl and in went my hands. I mixed it all together and shaped as many burgers as the mix would allow. Then I pushed a couple of large cubes of feta into each and sealed by pressing the meat over the hole.

I flash fried the burgers in a hot pan on each side for a minute each and then grilled until cooked.

Serve with whatever you want, I had coleslaw and grilled tomatoes. Mmmmmmmm!

This is not a recipe.

It’s a solution. The problem? The after-dinner sugar craving. After every evening meal my body has a desperate need for a dessert. And, as I sit there (watching The Soprano’s which really doesn’t help as, in every other scene, the characters eat yet another plate of Italian scrumminess) all I can think about is what pudding I can have. However, like many of you I am health- and weight- conscious which makes desserts a tricky, and guilt-ridden, area. The following recipe is healthy, quick and cheap to make and, I think, delicious. It’s probably good for kids too, but as I don’t have kids I didn’t have any of the wee ones to try it out on. And my cat turned up his nose to it. Enjoy.

1 tsp orange juice (fresh is better if you have it)

2 tsp agave nectar or honey

pinch of ground ginger

pinch of ground cinnamon

2 tbsp roughly chopped dates

2 tbsp roughly chopped walnuts

2 tbsp roughly chopped brazil nuts

a few linseeds

Mix the orange juice, agave or honey and spices together. Combine with the dates and nuts. Scatter the linseeds on top. It’s that simple – another reason why I can’t really call this one a recipe!

Street Style

If there's one thing Brighton has been lacking, it's somewhere you can get quick, authentic Thai food. So when the Edible team found out a new place called Street Thai had opened in Brighton Square, we booked a table and got down there to try it armed with camera and notepads. 


Brighton Square itself has been crying out for something to lift it food wise - it's had all manner of failing cafes that never get it quite right. The square itself is lovely, housing Rounder Records and a few boutiques (let's not mention the teeny bopper Claires. Oh, I did). On a Saturday lunchtime this little square is buzzing with Brighton visitors discovering the tucked away areas of our great city or Brighton residents buying records from Rounder. I've often thought that it needed a really good lunch place with a twist.



Street Thai sits in the space that I think, though I'm not sure, was an Ask or something uninspiringly similar. The appearance of it is modern and fresh, despite looking like it belongs to a brand. Though we visited at night, I instantly thought about how good it would be to sit in the window and watch the world go by in the day. When I walked inside I was pleasantly surprised - the wooden decor is modern and inviting without being at all pretentious and there is a great vibe. A great addition is the Thai street art on the walls which is the creation of a friend of the manager. There is also a large upstairs area where you can hold private parties. 

The music policy is very Brighton, with the music featuring a various selection from the K&D Sessions and Grand Central amongst other similar sounds. What struck me most though is how passionate all the staff are about the food. When given the menu, we asked for recommendations and the staff were full of ideas and their faces lit up when talking about the food. I can't tell you how happy that made me. 

The menu is laid out very much like a Wagamama menu, which isn't necessarily a bad thing as everything is clear and easy to find. The choice is excellent with good descriptions. When ordering, the staff ask how hot (spicy) you want your food which I really liked. There is also optional chopped chillies on the table. 


We all ordered our meals and the staff were very accommodating for me as I am on a special diet. Actually, they couldn't have gone further out their way to make sure I was catered for. We got chatting to the manager at this point, an attractive Thai lady named Booki who used to run a Thai cookery school on Lorna Road. Naturally inquisitive, I talked with Booki on what drove the Street Thai idea and I couldn't help thinking if the food was as genuine as she was then we were on to a sure fire winner. 

And win we did. Our starters came out and looked wonderful. The food at Street Thai is quick but attractive and there is no sparing on taste either. I opted for Moo Ping - BBQ pork on skewers with sweet chilli sauce - and I didn't regret it, the pork was beautifully seasoned. Steve had Chicken Satay which was far from your standard fare of satay, it came accompanied with lovingly prepared satay sauce and cucumber relish. The real show stopper was the Bhuu Nim Tort Prik Thai Dam (fried soft shell crab to you and I) - a great big pile of succulent crab with a delicious garlic and black pepper sauce. We also had the recommended Yum Mamuang Koong Pao - a delicious, zesty mango salad topped with grilled tiger prawns, coconut flakes and cashew nuts.

Fast is the name of the game at Street Thai and we received our mains as soon as our starter dishes were taken away. Amy and Steve both had the Pad Kra-Prao Gai Krob, stir fry crispy basil leaves with chicken, green beans, pepper, chillies and garlic. This large dish comes with an accompanying bowl of soup and Booki has recommended they have the egg on top which was beautifully cooked. The rice is included with the dish which is good to see, I never get why Thai restaurants have it as an extra order - who wants to eat Thai curries and stir fries without rice? I opted for a salad - the Larb Gai, translated as chilli-laced minced chicken on leaves. Despite my food envy for the other two, I enjoyed my salad immensely. 












Dessert was the real clincher for me - I am fond of crunchy, sweet things so the pandan Crepe really had me going - beautiful, toasted coconut flakes in a pandan leaf crepe. The green tea cheesecake is made in the Street Thai kitchen and is oozing with authenticity and the coconut ice-cream was amazing. 


I finished with a pot of pandan tea - pandan is a Thai leaf that is not standard fare in Thai restaurants in this country. The leaves are steeped in the pot and the result is a sweet tea that is perfect as a dessert tea. 

We chose the Wits End Sauvignon Blanc at around £13 for a bottle, quite honestly it was the nicest low/mid price Sauvignon Blanc I've had for a long time. Most starters at Street Thai come in at about £4.50 and mains about £7.00. As mentioned, rice comes with most of the dishes and you get a choice of rice or roti with the curries. 


We left the restaurant full of praise for our Street Thai experience and we talked about it lots with friends we met at a pub afterwards. Should you be wandering through Brighton Square on Saturday you'll probably spot me in the window, I can't wait to get back for more. 

Stand and be counted.

Just a little snippet for Sunday - Edible has come across some amazing bespoke cake stands. Word has it Due South put in a large order and we can see why, we love them!


See them here.

Loving food and hating waste.

It's Friday and Edible issue 2 went to print this week so I shan't hang about but I just wanted to let you know of a few demonstrations the Love Food Hate Waste council campaign are holding. 


This holiday season, you can be eco-friendly and wallet-friendly by cutting back on food that gets thrown away at home. Stop by to sample delicious dishes made from leftovers and to pick up free tools and resources. Learn about simple ways to reduce food waste, including meal planning, proper food storage, and easy recipes that use up commonly wasted food.

The next event is on Sunday 21 November from 11.30am to 2pm at Asda in Brightion Marina (this is the one time Edible will suggest you visit Asda)

You can find out more at -  http://www.brighton-hove.gov.uk/lovefoodhatewaste


Edible is thoroughly behind what the Love Food Hate Waste Campaign are doing and we suggest you get behind it too! 

Mocha-licious Darling

This delectable little treat is your coffee and cake all in one. Rich cocoa, dark chocolate and a smack of coffee, this is one for the grown-ups. Sexy, sumptuous, it hits all the right spots. Perfect for the end to a romantic evening when a tiny bite of naughtiness is what you’re after.

Makes 12 cup cakes or 24 petit four

Base;

50g soya margarine

150 ml soya milk plus 1 tbsp

6 tbsp agave nectar

4 tsp frieze dried coffee granules

100g gluten-free flour

1 tsp gluten-free baking powder

2 tbsp cocoa

½ tsp bicarbonate of soda

200g dark chocolate, at least 70% cocoa for the topping to be the right consistency

250 ml single soya cream

8 tsp coffee granules in a little hot water or 8 tsp Kahlua for extra naughtiness!

A little grated chocolate for decoration

Optional;

Soya cream

Preheat the oven to 180C

In a saucepan heat the margarine gently, add the milk, coffee granules and agave nectar. Give the liquid a stir now and again until the margarine has melted. Sieve the flour, baking powder and cocoa into a bowl. Mix the bicarbonate of soda with the tablespoon of milk. Pour the margarine mixture and the bicarb mixture into the dry ingredients and mix thoroughly. The mixture should be a pouring consistency like custard, if it is too thick add a little milk, if it is too runny add a little flour. Now pour the mixture into silicon cup cake, or petit four, cases. It is much better to use these instead of paper cases as they are easier to remove and retain a good shape to the cake. Bake for 15 minutes in a standard oven, 10 minutes in a fan oven. Allow the cakes to cool completely before adding the topping.

Melt the chocolate in a bowl in a pan of boiling water. Use a little of the melted chocolate to make the handles - on a piece of greaseproof paper use a small spoon to shape several handle shapes, you will need to do more than you need as they can break. Put these into the fridge whilst you make the topping. The handles can be a little tricky to make but they really give it a chef-y edge.

Mix your coffee granules in a little hot water, if all of the granules do not dissolve simply strain through a sieve. Take the bowl of melted chocolate out of the pan, add the Kahlua or coffee and cream and mix thoroughly. Refrigerate the mixture for 30 minutes until it has firmed up, it should be stiff but still pliable. Put the mixture into a sandwich bag and squeeze down into one corner. With a pair of scissors snip off the very corner of the bag. Pipe the topping onto the cakes, then put the cakes into the fridge for 10 minutes.

Take the cakes out of the fridge for 10 minutes before serving as you do not want them to feel too cold. Just before serving take the handles out of the fridge and carefully take them off the paper and add to the side of each cake, you will need to be quick in doing this as the longer they are out of the fridge and you are touching them the more they will melt. Sprinkle the cake and plate with grated chocolate. As the cake is quite rich you may like to serve some soya cream on the side. Now the cake is ready to be devoured!

Sticky Chocolate Goodness

Here's the third and final recipe from Lisa Faulkner, Masterchef Champion 2010 - a beautiful, rich favourite that will be a massive hit with kids and adults alike. What I love most about these recipes is that they're easy to do and don't contain masses of pretentious ingredients. I'm still dieting so you owe it to me to make and enjoy this! Do let us know if you tried any of these recipes and what you thought. 

Chocolate & Walnut Torte

Rich & sticky favourite with all the family

Serves 8

Preparation time 15 minutes. Cooking time 45 – 50 minutes

Ingredients:

120g chopped walnuts

80g Chopped dates

80g Chopped ready to eat died Apricots

80g crystalised pineapple

180g Caster sugar

3 tablespoons of plain flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

2 large free range eggs

80g grated dark chocolate

Method:

Preheat oven to 150 c Gas mark 3

1 Beat the eggs until pale and fluffy

2 Sift the sugar, flour, baking powder and cinnamon and fold in.

3 Add the walnuts, dates, apricots, pineapple and grated chocolate and mix well.

4 Grease a 22cm loose bottomed cake tin

5 Pour in the mixture evenly.

6 Bake for 45-50 minutes until golden brown.

7 Allow to cool on a cake rack before serving.

Say cheese!

Never have I seen so many drunk teenagers in one place as Lewes bonfire night. In the true spirit of someone who's tackling their thirties with a large dose of misery guts, I retreated back to the house in the centre I was staying at and drank gin and tonic in the safety of the four walls.


It was this decision that enabled me to get up and experience a bit of Lewes on a Saturday morning after a leisurely swim (I know, get me). Breakfast at Bill's was, as ever, wonderful but the main delight for me was the farmers market that is held on the first Saturday of every month.


Despite being rather full after my brekky, I'm not one to turn down the offer of a free taste of cheese (it's not calories if it's a sample, right?) especially when it's being offered as small squares of cheese on toast. "The best cheese on toast you'll ever eat" the woman holding the plate exclaimed. I inwardly thought that was quite a claim, clearly she's never had any of MY cheese on toast. But, cor blimey, was she right. Seriously. The. Best. Cheese. On. Toast.


Naturally, I'm going to delve further into this little haven of creamy goodness. Upon talking with Rob Bookham, it transpires that what makes this cheese on toast so amazingly good is the 'Sussex Charmer' cheese it's made with. Simply, it's mature cheddar blended with parmesan. Why on earth haven't I heard of this before? Beautifully creamy with that lovely vintage cheddar kick, yet a little crumbly in texture.


Trading for 18 years, Bookham's is a creamery residing in Arlington, a small village that lies between Polegate and Lewes and they source their milk from a farm in Rudgwick. Rob clearly had a lot of passion for his trade and is a real 'smile with the eyes' character.


I highly suggest you get yourself a block of this amazing cheese, it's available at Infinity Foods, Coriander, Terre a Terre, Fanny's of Hanover, Grasmere and the Tin Drums or order direct off the Bookhams website which I suggest you have a look at anyway.


Mmmmm.... cheese.

Getting figgy with it

In the second instalment of my current fig obsession, this chickpea, feta and fig salad is everything you need when it's crisp and sunny - it's fresh, it's healthy, it's full of protein and it's been kissed with a little bit of winter. 


It's perfect for a light lunch that's really quick and easy to throw together but it will also work as a fuss free, attractive starter.


It's pretty self explanatory so I won't patronise you by going into a full ingredients list: I dressed salad leaves with balsamic vinegar and fresh lime juice (you can use olive oil too), I topped with chick peas, kalamata olives, figs and crumbled feta. I then squeezed a bit more lime over it. Be creative, you can add red onion or baby plum tomatoes. You could also serve some nice artisan bread on the side if you're needing the carb hit. 


This is another Slimming World friendly recipe too (on extra easy and green) but just don't use oil and weigh your feta (42g) as one of your healthy extras. 

Warm your cockles

Brrrr! The evenings have drawn in, we've started putting our heating on and we're in need of warm, homely food. In the second of our recipes from Masterchef champion 2010, Lisa Faulkner runs through how to make the delicious lamb shanks you've always wanted to know how to make. 

Moroccan Lamb Shanks

A warming winter dish which is quick and easy to prepare in advance and left to cook, whilst enjoying time with the family.

Serves  4

Preparation time : 20 minutes.  Cooking time : 2 ½  hours

Ingredients:

4 large lamb shanks

2 tablespoons of olive oil

1 teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon All spice

½ teaspoon ground nutmeg

1 large red onion – finely diced

400g tinned chopped tomatoes

250ml chicken stock

Salt – season to taste

2 tablespoons of chopped Flat leaf parsley

Method:

Preheat oven to 150 C, gas mark 3

1 Trim any excess fat off the lamb shanks

2 Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks.

3 Take out and add the spices and onion to the same oil and fry for 3-4 minutes.

4 Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover.

5 Season to taste

6 Bring to the boil, cover and put in the oven for 2 ½ hours.

7 Take the lamb shanks out of the pan and cover with foil to keep hot.

8 Put the casserole pan on the hob and lightly boil the liquid until reduces slightly.

9 Add back the lamb shanks to reheat.

10 Add the chopped flat leaf parsley and serve

Mellifluous

This is the word of the week on one of my favourite radio programmes. And what did I think when I heard this word – Agave Nectar. And why? Well, mellifluous means honey-like and that is exactly what agave nectar is. It’s produced from the agave plant, found in Mexico. It’s the perfect substitute for honey or sugar and much healthier in that it doesn't affect your blood sugar in such a way, so it’s great for vegans and people watching their weight, especially those on low-GI or low-GL diets. I use it to replace sugar or golden syrup in baking and actually find it can improve the consistency or try adding to porridge or coffee.

Fig-uring it out

Hurumph. Nearly two weeks of being extra good, no booze and lots of exercise and I've not lost a single pound. 


Wandering round Taj, I wondered what I could cook with my pork steak that I'd bought from the butchers earlier that could cheer me up (and not ruining my diet that I seem to be immune to). And then I saw them. Beautifully ripe figs just sat there shouting at me. So I bought two. 


I sliced an onion, browned it and added the insides of the figs I'd scooped out. Then I added some hot water, a teaspoon of honey and a splash of balsamic vinegar and reduced to a lovely fig sauce (you know what would make this sauce special? Alcohol. Port possibly). I served on top of my pork that I'd roasted in the oven on a low to medium heat for half hour and took a photo just for you. 


The figs produce a lovely, sweet but crunchy sauce. And the sauce goes perfectly with the savoury pork. I served on some crushed sauteed potatoes (Slimming World people - I used Fry Light for this) and with a token bit of broccoli. 


Here's hoping for a more successful slimming week next week. 

Master Halloween

I love Masterchef. And judging by how many Facebook statuses I see about it, so does the rest of the country. What better on an evening to cuddle up with the cat and watch the Masterchef contestants battle it out concocting amazing food? So in my quest to bring the Edible blog readers some wonderful things, I was stoked to be offered some recipes from Masterchef Champion 2010, Lisa Faulkner. 

Before you get your saucepans at the ready, I just wanted to touch on the Hotpoint Campiagn for Cooking Confidence – a campaign encouraging us all to become more adventurous in the kitchen. Lisa is leading it and check out Lisa’s confident approach to cooking, plus a whole range of tips and advice at www.hotpoint.co.uk/vitalingredient 

This first recipe couldn't be more fitting this week with Halloween at the weekend and lots of carved out pumpkins to use up. I do hope you're not throwing out the delicious insides! Plus the weather has been miserable this week and this recipe will be sure to warm your cockles. 

More recipes to come over the next few weeks. Thanks Lisa! 

Warming Pumpkin Soup

A seasonal favourite for all the family.

Serves 4.

Preparation time : 20 minutes, Cooking time: 8-10 minutes

Ingredients:

2 tablespoons Olive oil

½ teaspoon coarse ground coriander seeds

½ teaspoon coarse ground fennel  seeds

1 teaspoon turmeric

1 Large red onion, finely diced

2 cm piece of fresh ginger, peeled & finely diced

2 fresh red chilies, deseeded & finely diced

2 cloves of garlic, finely diced

2 lemon grass stalks with the ends crushed

2 tablespoons of freshly squeezed lime juice

1 kg fresh pumpkin, peeled and cut into approximately 2cm square pieces

600ml vegetable stock

400ml coconut milk

Salt – to season

Fresh coriander – chopped to garnish

Method:

1 Heat the olive oil in a large solid based pan.

2  Lightly fry the coriander and fennel seeds, and turmeric together for 2 minutes

3 Add the diced onion, ginger and garlic, and fry for a further 3-4 minutes

4 Add the stock, pumpkin, diced chilies and lemon grass, stir well, gentle bring to simmering point and cover.

5 When pumpkin is semi soft, add the coconut milk and simmer further until the pumpkin is totally soft.

6 Take out the lemongrass, add the lime juice, put in blender until smooth.

7 Serve with fresh coriander to garnish

Slimming World Frittata

'Dieting' and 'foodie' aren't two words that go together well, however after months of calorie counting to no avail I've found myself on the Slimming World plan after a few friends have successfully lost a few stone each on it.


The concept is simple enough - you have your 'free' foods: as many fruit and veg as you like, fish and meat too as well as potatoes and rice. You then have two lists - a and b. A is the dairy products that are limited and b is cereals and breads - you're allowed one carefully weighed item from each of these lists a day. Then there's your third list - a list of food that have a 'syn' value. The aim is to eat or drink between 5-15 of these syns each day and with wine weighing in at about 9 syns for a large glass, I'm a little concerned - especially as I was starting to become quite accustomed to a bottle of wine a night most weekdays. But no pain, no gain (well, the opposite of gain hopefully).


Looking at these lists, I was actually quite inspired. Considering I cook everything from fresh anyway, it didn't seem too much of a problem but then I thought more about it - no olive oil, very limited cheese and bread, even some stock ate into my syn allowance. Time to get inventive.


The first week was all about finding different ways to cook things - I've discovered Fry Light which is really rather genius and I've been using lots of spices rather than stock.


Running around being a photographer and editing Edible deems me a busy lady. I wanted to find something I could have for lunch that I can cook the evening before that I can eat on the go. I also had a load of eggs that came in my vegetable box and some veg I wasn't sure what to do with. Enter the humble frittata.


A frittata is so easy to make and you can chuck anything in them. I fried onions until browned and added sliced sweet potato and cabbage, I then added about a cm of boiled water and covered to let the vegetables soften (this is termed steam frying). Next I beat four eggs and added half to a smallish and deepish ceramic roaster. I then added the rest of the veg and covered with the rest of the egg, roughly mixing it all in and seasoning. Because the frittata will be lasting me two days, I doubled my allowance of feta (42g is my daily amount) and crumbled it on top, finishing off with some thinly sliced tomato. You can add anything to the mix - olives, Prosciutto, chorizo etc (just don't let me smell it if using chorizo, it's my favourite and is banned from my life - the horror).


After 25 mins in the oven on a medium heat, et voila, here it is straight from the oven. Frittatas are best eaten at room temperature so allow to cool before eating. And just so you know, I had it for lunch today - as my two year old niece would say 'mmmmmmm... delic-li-lus!'

Crawford Calling.

When I heard that Brighton was getting it’s very own food (foodie) magazine I thought 2 things instantly; 1. It’s about bloody time, and 2. I have to write for them. I met Emma through our shared interest in taking photographs, we got chatting about photos then food photography then just food! And so here I am, writing for Edible, popping up every now and again to chip in my two penneth’ worth. I am Danaliese Crawford, Pastry Chef, Food Photographer and I confess that I am obsessed by food.

“Food. Food. Food. Is that all you think about? ” berates a spotty John Gordon Sinclair in my hubbies favourite film from his teenagehood. I had always thought of my interest in food as just that, an interest, a hobby, something to do in my downtime. I had no inkling that it would completely alter the path my life would take. About three months ago, just after 5:30am, I realised that this was no ‘healthy interest’, I was obsessed. And how did I know this? Because I had awoke thinking about a dessert of my own invention, that I had invented in a mid-dream, half-sleep state. And from that dessert I went on to create a handful of others and all as the July sun was just dawning, the light creeping in through my blinds. Not one to do things by halves I dived headfirst into working in food, making it, taking photos of it, talking about it. But what I want to know is, Why are we so interested in food?

TV is peppered (if you’ll pardon the pun) with programmes about cooking. From daytime cooking competition programmes (one which has a regular chef with a highly suspect Italian accent, I think you’ll be able to figure out who I mean), to the ‘here’s how to cook’ programmes (although Delia pouring a jar of pasta sauce over pasta does not, I think, constitute what I would call cooking!) to a comedy programme about chefs which I daren’t watch (well, the BBC doesn’t have the best track record with comedy!) to Gordon Ramsey pitting curry houses against each other and doing some weird candid camera stuff to them whilst shouting and looking like some took a potato masher to his forehead. Cookbooks are regaining the popularity they had in the days of Fanny Cradock. Supper clubs are popping up everywhere. ‘Foodie’ will now get you 30 points in scrabble if you get it on a triple word score as it is now in the dictionary and, what’s more, it’s a term that a large percentage of us identify with, particularly us Brighton and Hove-ers. I had thought that in a time of excess and abundance a society will naturally make more fine the finer things in life. So, art, fashion, food will be celebrated and indulged, such as Damian Hirst’s hideous diamond skull. However, recent events (which I will not mention as we are so very, very tired of hearing about it) have disproved this theory.

It was only when I reminded myself of my love for giving people birthday presents and gifts that I stumbled on what I think is the reason why we, well, at least why I, am obsessed with cooking. Making a meal for someone is to give them your time, your thought, your care and all to give them nourishment and the comfort of a full and satisfied belly. So, as you would give a gift to a friend on their birthday we get the same selfless feeling of giving when we make food for others. It is a simple yet poignant act (all the best ones are). That I can do this whilst also being creative and making stuff look pretty (something which is as essential to me as breathing!) is the ultimate experience for me. And its something we can all have a go at. Ya got tastebuds? Yes? Well, go ahead, have a go. You can do it on a shoestring or splash yer cash, so money isn’t a factor. And it makes me proud, we are finally shedding the reputation of a nation with poor cuisine, although I suspect this was a rumour started by the French but to be fair we did pale in comparison to our neighbours for, well, a couple of centuries.

So, I call my fellow Brighton and Hove-ers to arms, garlic presses and blow torches at the ready!

Aloka-ka!

You'd be forgiven for never hearing of Aloka, you'd also be forgiven if you had heard of Aloka and thought it was just a yoga studio. Residing almost opposite Terre a Terre on East Street, Aloka is by rights a wellness centre offering yoga classes and a range of alternative therapies but also selling crystals and organic skincare ranges. It's also a cafe, I've had lunch there before and it was a weigh your food buffet type affair offering healthy, vegan food - perfect for many of the health enthusiasts that reside in Brighton. So when I was invited down to try a new menu for their upstairs restaurant I wondered if there was anything Aloka didn't do. Upon hearing the food was all raw, I headed down with a few doubts and a back up of carby type nibbles in my bag.


The decor at Aloka is bright and airy (though slightly bordering on clinical) with various uplifting colours dotted around. The chef at Aloka is clearly very passionate about what he does and speaks of his food in a way an artist would talk about their prize work - except also knowing where every material came from and what benefits it can have. The menu itself looked impressive in type but it couldn't have prepared me for the food that was to come - I can honestly say parts of the menu were some of the best food I've had in Brighton and certainly the most attractive. The chefs use a lot of nuts in their creations, using dehydrators to convert into beautifully creamy sauces and 'pastries'. A huge standout for me was the beetroot gazpachio - melt in the mouth creaminess with a real tangy after kick.


Everything Aloka does has your mood and well-being in mind, right down to the glass coloured water sticks in the complimentary filtered water jugs that apparently enhance your mood in different ways depending on what colour you have. Most surprising was how reasonable the food is at Aloka, taking into consideration the precision and passion put into it. I couldn't help but feel the restaurant should be it's own entity - it seems far too good to be tucked upstairs at what seems at first to be a yoga and alternative therapies centre.


Check out their website for more information on the food and special offers, I wholeheartedly recommend a visit, I promise it will blow any preconceptions you may have about raw food out the water.


I came out feeling comfortably satisfied, no need for those stashed nibbles then.

Slowly Does It

Autumn is well and truly kicking in and as we consider turning our heating on and digging out our winter duvets, we're also looking for hearty, warming food. I know I am anyway!


You can pick a slow cooker up pretty cheap these days - I got mine on offer for a tenner. Having one changed everything for me - I stick a load of things into it before I go off and get my day done and come home to beautifully tender food and a delicious smelling flat.


My favourite thing to put in the slow cooker is lamb - try it with dates, chickpeas, stock (I use bouillon for ease), onions and some Moroccan spices (cumin and coriander maybe). Beef is also amazing in the slow cooker, especially with ale. Make sure you brown meat first though. Try also chilli, Bolognese or chicken with mushrooms.


If you've got any favourite recipes please share them with us!

Colour me good

Working from home can be quite isolating, so I'm always on the look out for cafes and coffee shops to work in. I haven't really settled in any one until I came across Add the Colour.


Add the Colour is a new breed of coffee shop that has found it's home in the old parking information office on North Road. The idea is 'coffee, images, colour' - basically it's a place to drink good coffee and tea while surrounding yourself with some of Brighton's photography talents. It's an amazing spot for local photographers to showcase their work and whats more, they often congregate here and there are regular photography talks. It's definitely not just a place for photographers though, people from all walks of life come and go as I sit and work here throughout the day.


Coffee comes from Edgcumbes, I can't really comment on the coffee as I've been caffeine free for 2 years (natch) but the teas are amazing - from The London Tea Company and available in a wide range of flavours.


The food choices seem to increase each week and there's lovely local made quiches and bread of which Add the Colour have a delivery of each morning (not that I spend a lot of time here or anything). There's also some amazing brownie type things, I swear they're taunting me.


Best about this place though is Dan who owns it, he's always got some interesting to say and is clearly passionate about what he has to offer. Get yourself down there and say hello if you spot me.

Edible gets fired up

I have a lot of male friends and we all know men like to out do each other with 'manly things'. So of all the events of the Brighton & Hove Food Festival, I knew I had more chance of getting them down to this. I was right. 


So, on Sat 11th and Sun 12th Sept following a Facebook status stating where I was off to, I met up with a group of friends and checked out what delights the Fiery Food Festival had to offer. As a photographer, I love this kind of event - it poses a wide range of things to capture and you often get a lot of banter with the stall holders. The event itself offers lots of things for everyone to do though. Littleuns were well catered for, with lots of activities for them to get involved in/be entertained with while Dad outdoes his mate Dave with the Satan's Shit. The bar kept my rabble of friends happy, as did the array of hot food (particularly the jalapeno sausages with bum burner sauce), though I did feel some of it was slightly overpriced for what you got. The range of foods was pretty broad - Thai, BBQ food, indian cuisine and some impressive pans full of tagine. Personally, I was blown away by BBQ Shack's ribs - marinated in a whole host of sugars and spices and slow cooked over many hours - delicious.  


There was an array of stalls, offering tasters of their wares and we all know how the general public love free things. Particularly good was the Chilli Pepper Pete (having a cheerful man behind the stall means everything) stall. Also I was really impressed with the range of cheeses on offer from Simply Gorgeous Cheeses Ltd and a snip at 3 huge blocks for a fiver - though I wasn't as taken with the belgium chocolate Wensleydale as I had thought I'd be (why I thought it was a good idea in the first place is beyond me).


At the end of both days comedy acts entertained in a big white tent, which was a bit hit and miss but nowt you could grumble at for a 3 quid entry fee. Following this were the chilli eating competitions, which was enough to make your toes curl - the horrified audience watched while some very red faced men and women ate some of the hottest chillies in the world, so hot that I thought one of Sundays' winners (it was a draw) was going to turn into a mythical serpent with some of the moves he was busting.


All in all, a really enjoyable two days (night time drinks in the nearby Fitzherberts may have contributed to this though) - the sun was out, friends came and went and  there were lots of things to try and buy.


I've posted a selection of photos here but you can a larger selection on my photography Facebook page or the whole set of almost 200 here. 

Welcome!

We love doing Edible, mainly because we get to talk about so many of the amazing things Brighton has to offer with food and drink. As a seasonal magazine, we often have things that crop up that we want to share with you but that didn't quite make deadline or we couldn't squeeze into a corner of the magazine. That's the idea of this blog, it's a place for us and some of our food loving friends to ramble about the things we love, what we think you should love and what we didn't love so much. Alongside that, our photographer has many photos that she'd like to share with you that we simply don't have space for in print.

We hope you enjoy our witterings and our visual offerings and please get in touch if you have ideas or recipes you'd like to contribute.