February 2015 Foodies Magazine

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A celebration of fine food and drink

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  • FOODIES

    A CELEBRATION OF FIN

    E FO

    OD AND DRINK

    FEBRUARY 2

    015 IS

    SUE 62

    ELLA with love

    BAKING WITH MAW BROON MOTHER INDIA RECIPES COCKTAILS

    A CELEBRATION OF FINE FOOD AND DRINK

    DIVINE DAVINA

    Healthy and hearty

    ISSUE 62 FEBRUARY 2015SCOTTISH EDITION FREE

    WINA LUXURY

    FOODIEBREAK

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  • WELCOME

    foodies 3

    DESPITE BEING the shortest month of the year, there is much to love about February, especially for self-confessed foodies. The Oscars, Valentines Day and Chinese New Year are all great occasions, and excuses, for a true feast. But, as TV star Davina McCall and food blogger Ella Woodward demonstrate in this issue, feasting on delicious food can be a healthy affair if you dont believe us, try out Davinas chicken and chorizo casserole or Ellas dairy-, sugar- and gluten-free Key Lime Pie, and youll see what we mean!If you are planning on throwing an Oscar themed party as you watch the

    stars walk the red carpet, this months deliciously glamorous cocktails are the perfect guilt free refreshment to get your sparkle on. We asked the award-winning mixologists at Edinburghs Treacle for the healthiest way to enjoy a cocktail, and they didnt disappoint. Theyve even suggested a beetroot cocktail that could help your stamina at the gym now thats an exercise regime we can get behind!This month, you dont have to stress about where to dine on the (sometimes

    dreaded) 14th February as we have put together our pick of the best restaurants for Valentines Day on p. 51, so you and your other half can sit back, relax and enjoy the romance. More than anything else, this month, we want to take it easy, so many of our

    recipes can be cooked in a single pot. Health is a huge factor, but so is comfort, and you will fi nd both in all our recipes this issue. Sue Hitchen, Editor

    Published by theMedia CompanyPublications Ltd21 Royal Circus,Edinburgh EH3 6TLTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

    CONTRIBUTORS

    Davina McCallis well-known for her exercise videos and presenting Big Brother. Now shes going sugar-free

    Katie & Giancarlo Caldesiare Italian food experts and have written a new book about Venice

    Monir Mohammedis the chef-patron of the iconic Mother India restaurants

    Ella Woodwardabandoned her unhealthy eating habits and documented it on her vegan blog

    Love yourself, love your food

    EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina Whyte

    Advertising DesignCharis Stewart

    ADVERTISINGBusiness DevelopmentSharon Little

    SUBSCRIPTIONSReceive a copy of Foodies every month. Only 15 (regular price 24) for12 issues delivered to your door call 0131 226 7766or email the editor:sue.hitchen@gmail.com

    sugar- and gluten-free Key Lime Pie, and youll see what we

    WINONE NIGHT STAY

    AT FAIRMONTST ANDREWS

    Foodies

    Front cover imageDavinas 5 Weeks to Sugar-Free, Orion Books, 16.99

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  • CONTENTS

    foodies 5

    COMPETITION 6

    SHOPPING 7NEWS 9

    BOOKS, TV & WHATS ON 10

    DAVINA MCCALL 12The TV personalitys tips to ditch sugar for good

    VALENTINES RESTAURANTS 21Dont fret are we have your date sorted

    MOTHER INDIA 24Replicate the iconic restaurants dishes

    GIN 31The very best Scottish craft gins

    DELICIOUSLY ELLA 32The famous food blogger shares three of her healthy recipes

    VENICE 40Add a little Venetian fl are to your cooking with the Caldesis top tips

    SPRING BREAKS 47Give spring a warm welcome at one of these lavish hotels

    MAW BROON 50Scotlands favourite matriarch shares her baking secrets

    COOK SCHOOLS 55

    INTERIORS 56Add a touch of vintage to your kitchen

    SPAS 59

    COCKTAILS 61Every sip is deliciously refreshing, and healthy!

    NEW BARS 64

    OUT & ABOUT 66

    7

    35

    5621

    63

    44

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  • 6 foodies

    F ANCY HAVING a luxurious break in one of Scotlands most historic locations? Foodies magazine is offering a lucky reader the chance to win an overnight stay for two at fi ve star resort Fairmont St. Andrews. The stay includes accommodation in one of

    the Deluxe Sea View Guestrooms, as well as a Full Scottish Breakfast in The Squire Restaurant and a delicious three course dinner in one of its three highly acclaimed restaurants.There is plenty to do to keep you entertained

    during your stay, as the Fairmont hosts two championship Golf Courses. If, however, you are looking to relax and unwind, you can pay a visit to the sumptuous Signature Spa. Take a dip in the luxurious water facilities or visit the relaxation room for some down time.

    Nestled in a 520 acre estate, the award winning establishment perfectly encapsulates luxury, elegance and comfort. Surrounded by the rich and beautiful Scottish countryside and with breath taking views of the stunning St. Andrews cliffs and North Sea, youll be truly mesmerized by the beauty of the landscapes.

    For your chance to win, all you have to do is answer the following question:How many golf courses does the Fairmont St. Andrews have?To enter you must like our Facebook page and send us a message with the answer, your name and your email address. Alternatively, you can send your details to enter@foodiesfestival.com

    Win a Luxury Overnight Stay

    T&Cs: Valid until the 22nd of December, excluding Saturdays. Prize is non transferrable and there is no cash alternative. The winner will be contacted on 2nd March 2015. The editors decision is fi nal.

    WIN

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  • SHOPPING

    foodies 7

    Roses are Red

    Treat your sweetheart to the perfect Valentines giftfrom this bright selection

    Ellie small heart baking tin,3.50, Ellieellie

    Retro Red Sweetheart Apron,

    24.99, thesundaygirl company.co.uk

    Cranham tea for one,30, Cath Kidston

    Guzzini love pan stand,12, www.rockcandy.co.uk

    I love you bowl, 22,www.marbletree.co.uk

    Jelly and cakeoven gloves, 27,

    Annabeljames.co.uk

    Cranham 3 tier cake stand, 35, Cath Kidston

    Sagaform Hear Bowl with Ladle, 32.50,cloudberryliving.co.uk

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  • .

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  • FOODIES NEWS

    All-exclusive getawayGreeces Ikos Resorts will be kicking off their new concept, the Infi nite Lifestyle promise, a lux take on the all-inclusive holiday. Start planning your break and indulge in Michelin-starred chef dishes and Anne Semonin spa treatments.www.ikosresorts.com

    Costllo and Hellersteins exquisite chocolate truffl e masterpieces are the perfect Valentines gift for the foodie in your life. With mouth-watering fl avours such as Hazelnut Praline or Raspberry and Coconut, they also make perfect alternatives to Easter Eggs. www.costelloandhellerstein.co.uk

    TRUFFLE LOVE

    This month sees the launch of Edinburgh-based boutique gin Daffys, a London Dry Gin made with the fi nest quality botanicals, including exotic new varieties such as Lebanese mint. Distilled in the same way as whisky, the crisp gin is great to sip and enjoy straight over ice, paired with a tonic or used in gin-led cocktails. www.daffysgin.com

    DAFFYS GIN

    Sweet bitesShow your sweetheart you care with Lily OBriens fantastic selection of delicious chocolates. The Petit Chocolate Indulgence box is the perfect treat, as

    it showcases Lily OBriens most delicious collection of recipes, including Brazilian orange truffl e, Praline Perfection,

    Luscious Chocolate Mousse and Sticky Toffee, amongst others. www.lilyobriens.ie

    ISLE OF SKYE WHISKYIsle of Skye Blended is launching two new limited edition whiskies, an 18 and a 21-Year-Old. The delicious fl avours, including a gentle peat on the nose for the 18yo and a nutty and rich fi nish for the 21yo, are sure to tantalise. isleof skyewhisky.com

    All-exclusive

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  • BOOKS, TV AND WHATS ON

    10 foodies

    WHATS ON

    KINGUSSIE FOOD ON FILM FESTIVAL5th-8th February,

    Kingussie, PH21 1ESwww.kingussiefoodonfi lm.co.ukReturning for its eight edition, the Kingussie Food on Film Festivals promises to be an exciting event for foodies and fi lm buffs alike. The exciting line up has a wide array of activities, from foodie fi lms to creative events. A visit to the famous Food Hall is defi nitely in order, its foodie haven!

    IRANIAN COOKERY CLASS8th February, Nawroz

    Restaurant, 26-30 Potterrow EH8 9BTwww.ediranfest.co.ukIn celebration of the Edinburgh Iranian Festival, Nawroz Restaurant is putting together a one off two-hour cookery class to teach how to make delicious Iranian bread as well as experimenting with traditional spices.

    URBAN MARKETEvery Sunday, 85 Drygate, G4 OUT

    If you are a fan of farmers markets and artisanal food but also fancy yourself a bit of hipster, the Urban Market in Glasgow is the ideal spot for you. Thequirky curated market, which celebrates the curious, original and creative for a taste of unique food, will defi nitely become your favourite Sunday morning hangout!

    Rachel Khoos Kitchen NotebookRachel Khoo, Michael Joseph, 20.00Packed with a hundred original recipes and the authors very own food

    and places sketches, Rachel Khoo is back with her unique and quirky style.

    COOKING THE BOOKS

    Mary Berrys Absolute FavouritesMary Berry, BBC Books, 25.00Following the success of her recent show, the baking goddess is back

    with her favourite recipes compiled in this deliciously stunning volume.

    My Busy KitchenAlex Hollywood, Hodder & Stroughton, 25.00Paul Hollywoods wife will inspire you with her simple yet delicious recipes, whether you are

    after a quick mid-week supper or a lazy weekend dinner.

    KINGUSSIE FOOD ON FILM FESTIVAL5th-8th February,

    Kingussie, PH21 1ES

    IRANIAN COOKERY CLASS8th February, Nawroz

    Restaurant, 26-30 Potterrow

    URBAN MARKETEvery Sunday, 85 Drygate, G4 OUT

    If you are a fan of farmers

    The Big EatFood Networks latest show, The Big Eat, sees Matt Tebbutt and Lisa Faulkner reunite at last to cook up a storm. Joined by some of the countrys best chefs and renown foodies, theyll be whipping up fabulous food and dishes to die for that will truly inspire you in the kitchen. Whatever the occasion, Matt and Lisa have a vast array of easy-to-cook recipes that are guaranteed to impress, with bundles of foodie chat stirred into the mix and tips for making the most of delicious, everyday dishes. From simple suppers and Saturday Nights In to lush lunches and tantalizing tapas to enjoy with your mates, The Big Eat has it covered. Everyday at 9am on Food Network Freeviewchannel 41, Sky

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  • Spoil your loved one with a stunning gift ,choose from romantic roses or elegant bouquets ,Belgian chocolates in heart

    shaped boxes , champagne and hampers.Order online now or why not pop into

    our shop in Morningside.

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  • No more Big Mother

    Big Brother presenter Davina McCallhas given up her greatest vice - sugar

    MEET THE CHEFS DAVINA MCCALL

    Hi, my name is Davina and Im a sugar addict.Whenever Id had a sugar pig out, I felt

    rubbish; so angry and disappointed with myself. Id have huge slumps in energy, I gained weight and my clothes felt uncomfortable. Even my skin felt prickly I hated it. Then I started reading about all the health benefi ts of cutting back on sugar, and not just for me for my family too! Could we do it?Lets get one thing straight right

    from the beginning: I LOVE food. Im half French need I say more? I love cooking and eating nice family grub and I want to enjoy every moment of it. I also want to eat well and healthily, and feed my family food that they like and does them good. But I dont want to become obsessive about it and be so busy weighing out sunfl ower seeds that all the fun goes out of mealtimes.Im a busy woman, working and

    looking after my kids, and I have to admit, I do glaze over a bit when I try to take in all the confl icting dietary advice from seems to fi ll the media. Eat carbs or cut carbs? Should I be eating low-fat or not? Cut out wheat? Stop dairy? OMG what do I do? I just want a sensible, healthy way of eating, with the minimum of fuss.Im no expert . . . but Ive found

    people who are and Ive got a plan. A plan thats worked for me and could work for you too. Ive talked to dieticians and a wonderful cook and weve come up with a way of eating that suits me and my family, cuts back on sugar and keeps us trim and in tip-top health. Weve put together a collection of recipes and a 5-week meal plan that Im so excited about.These recipes have transformed my

    eating habits and helped me to lose weight and ditch my sweet tooth. I want to wean my kids off the white stuff too (as much as I can completely seems almost impossible and unrealistic), so the recipes are family friendly. A treat for the children every now and again is great, but with so many health concerns surrounding sugar, I want them to lose that taste for sweetness.What I love, love, love about these

    recipes:Theyre simple and delicious!No long lists of ingredients whos

    got time for that?The ingredients are available in all

    good supermarkets.Now heres the thing: cutting back

    on sugar means cutting out processed foods. If you buy and cook food thats had as little done to it as possible, youll eat well and live well.

    Davinas fi ve weeks to sugar-free by Davina Mccall published by orion books, 16.99

    12 foodies

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  • FOODIES DAVINA MCCALL

    14 foodies

    CHICKEN WITH CHORIZO, CHICKPEAS AND KALEThis is a fantastic one-pot dish and I love anything with chorizo. Kale is the new broccoli everybodys doing it but you can use other greens, as long as they keep their shape and dont go mushy. Spinach doesnt work. You might fi nd two cans of chickpeas slightly too much, but one can isnt enough, so save any leftover chickpeas to put in a salad

    Serves 41 tbsp olive oil8 chicken thighs or other pieces, with skin and bone2 cooking chorizo sausages, sliced into rounds1 onion, sliced2 garlic cloves, fi nely chopped2 x 400g cans of chickpeas, drained and rinsed1 x 400g can of tomatoes200ml chicken stockLarge sprig of thymeSmall bunch of kale, thickly shreddedSalt and black pepper

    Preheat the oven to 200C. Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute. Add the chickpeas (as much as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour ov...