2020 will be the 400th anniversary of The Mayflower ship leaving Rotherhite and sailing from Plymouth to America. My school project is to design a logo to mark the 400th year. Rotherhithe, part of modern day Southwark, has a long seafaring and ship building history and was the place where Christopher Jones, the captain and part owner of the ship, and many of the crew of the ship “Mayflower” lived. Read more about Mayflower 400 online at the Southwark council web site: http://www.southwark.gov.uk/heritage-and-local-history/historic-southwark/the-mayflower-and-mayflower-400
I saw this recipe in The Guardian Lifestyle magazine. It is by a chef that I really like, her name is Thomasina Miers and Wahaca is one of my favourite places to eat at for a special treat! I love their kids menu and I also like the steak and salsa.
This recipe was so easy to make that I cooked it on my own for my family (with a tiny bit of help with getting hot stuff out of the oven). You can see the full recipe here. Interestingly, it also features a Sri Lankan cauliflower curry at the top of the page (I am half Sri Lankan!). I have a cauliflower in the fridge but I need to ask my grandma to bring me some curry leaves so I can try out this recipe!
Iris’s school project about the Romans.
I tried making these a while ago but they were a bit fiddly to make, so I was happy to meet Chef Yen from AmthucViet as she showed me all the tricks for rolling the perfect Vietnamese Summer Roll. We used prawns and pork belly as well as lots of delicious fresh vegetables and peppermint, mint and coriander. It’s a very healthy meal and the dipping sauce is so simple to make yet very tasty.
Yen runs supper clubs in South London and I can’t wait to go to the seafood pop-up soon. She also has a vegan Vietnamese club happening soon! Find out more on Facebook.
1 tbsp sugar
1 tbsp fish sauce
1 tbsp lemon juice
2 tbsp water
Finely chopped red chilli (deseeded)
Finely chopped garlic cloves (2)
White rice noodles (soaked)
Prawns / Pork Belly
Peppermint / Vietnamese mint
My favourite snack is this super simple to make Spinach & Oatmeal cookie recipe. It’s healthy, quick and easy to make and unbelievably tasty. When I was sent some Bioglan Supergreen Cacao Boost powder to try out, I added this in to my cookie mix to supercharge it. One 10g serving is equivalent to 14 portions of fruit and vegetables!!
You simply blitz all these ingredients pictured below in a food processor, shape into cookies on a baking tray lined in paper and pop in the oven for about 25 minutes at 180C. Let them cool then eat them all up with lots of delicious chutney!
Here’s a video of the recipe when I made it for the first time with my friend Gita Joshi last year: