For the summer I’ll be working as a food blogger to represent universities in Glasgow for the Co-op. The first instalment of this collaboration was to celebrate the end of university with food, friends and booze. Because we’ve been blessed with such good weather (God, that sounds like it’s straight out of The Handmaid’s Tale), I decided to do this alfresco. Sadly for me, and my fellow postgraduates, our studies technically do not finish until September, with the submission of our monster dissertation. So here’s me pretending to be a graduate again, without a care in the world, laying in the beech in my bikini, sipping beer and munching on Co-op picnic deals. When in reality my predicament aligns a little more with Dustin Hoffman…
I took my two brilliant vegan friends to the beach for the day, to capitalise on the Co-op’s 3-for-2 party food bargains, including a merry amount of hummus and olives. This was the result…
We had smoked tofu, with torn sourdough bread, copious amounts of hummus and all the essential salad bits. I love mixing my salads up a bit by adding fresh, juicy strawberries with basil. Sadly Co-op guccamole is not vegan, and this was only a discovery made after its consumption. Shockingly though, their custard (and jam) donuts are though, and were a rather delicious sweet end to it all…
The Open Eye Gallery, an independent and commercial gallery in the heart of Edinburgh, exhibits and sells walls worth of postcard-sized artworks by artists from all corners of Scotland. The delicate and tiny artworks range in subject and style, but when arranged all together they collude to form something beautiful and grand-scale. Though not explicitly intended to be in juxtaposition, somehow it seems that the paintings always intended to be in conversation; when an individual piece is sold, something new will take its place. The experience of cross-examining all these individual pieces is immersive, but I had a certain predilection for the simple still-life artworks which depicted objects from the kitchen, like lemons, pots and pans, and chopping boards.
From the sight of my food posts and the inside of my kitchen cupboard, it is safe to say that I have a slight obsession with amalgamating pretty and unusual pieces of crockery – thankfully Exeter’s charity shops never fail to intrigue. Since my trip to the Open Eye Gallery, I’ve invested in a heap of 5×7 inch canvas boards, and am busy painting quaint kitchen scenes with acrylic. Using mostly earthy colours, and uneven block shapes, the painting style is not what I’m accustomed too.
I’m not only suspicious about BMW commissioning artist Esther Mahlangu to design and paint the 12th Art Car, I’m also suspicious about its place in the British Museum. I may be 26 years late to the debate, but after seeing the BMW 12th Art Car on its (stationary as it isn’t to be driven, only exhibited) tour around the globe, I thought the topic deserved a rant.
Firstly, BMW have been running an “art project” in which they commission internationally renowned artists to paint the exterior of their latest, greatest and fastest model. Thus far the company have commissioned 19 artists, and unsurprisingly of the impenetrable art world, only two of which are female. The cars have previously been designed by the likes of Andy Warhol and David Hockney, but in 1991, to mark the end of apartheid regime in South Africa, BMW appointed Mahlangu to design the 12th. There are a few issues with marketing this project as “art” as such, because the cars tastefully obscure what is a very clever commercial ploy. The designs inscribed on cars epitomise the failings of aesthetic value in capitalist modernity, because the main signifier of the ‘artwork’ is the BMW, not the work of the artist. For the BMW Art Project, the artist’s relationship to the artwork can be articulated in Marxist terms: the artist becomes a worker employed to do a task, estranged from the products of her/his labour. This is not to suggest BMW omits all artistic freedom, although the company does project an ideal end product onto the artist and the BMW, implicating that the artist does not have free-reign of the “canvas” that is the car’s surface. This is not to suggest that Mahlangu was a mere victim of BMW’s exploitation – before the project she was successful as an artist and continues to be today. In some ways, the car marks progress in the art sector as it draws attention to artists that may be unrecognised or categorised as “non-Western” in the art world.
In a world increasingly defined by aspirational consumption, the BMW has powerful purchase in the socialised and globalised imaginary. To own a BMW is an indication of power, wealth and status which represents physical, social and economic freedom available only to a minority. With speeds of up to 225 km/h, the BMW Art Car propels past the standard BMW. Thus the BMW “art project” exemplifies the privilege of car owning. The 12th of the series is unlike anything BMW have encountered nor exhibited before. Dubbed the first “African Art Car”, Mahlangu was employed to paint the car according to traditional Ndebele painting. The bold, geometrical and colourful patterns of the BMW Art Car originate from the Ndebele people in the 19th century, who encountered a defeat against the Boer-settlers. Forced into a life oppression, the Ndebele people began using expressive symbols to communicate on the walls of their home; the designs became an expression of cultural resistance and identity. Once imprinted onto the BMW, the art of this traditional culture is blended with capitalist exploitation, in a way that both obscures and celebrates South Africa’s colonial past. When the Ndebele paintings are appropriated by an affluent company like BMW, the art itself becomes a commercial advertisement, and its original harrowing meaning is belittled. This is not dissimilar to how Coca Cola conveys an image of global unity which actually serves as a marketing ploy for consumer countries.
Traditional Ndebele houses
Onto the BMW
I travelled specifically to the British Museum, London, to see the Ndebele BMW Art Car in person; this accentuates how effective BMW have been in their artistic subterfuge. The car is currently being exhibited under the curated collection “South Africa: the art of a nation” in the capital city. Whilst Ndebele art originally employed the exterior walls of houses as an artistic resource, allowing inhabitants and Ndebele passersby to contribute to its meaning, the Ndebele BMW is an extravagant art project to be overseen by a privileged few – currently by those who live near or can afford to travel to London. For significance to be drawn from Ndebele art, it should not be on a BMW, nor be placed in an exhibition, a private collection, or in a gallery. The displacement of the Ndebele house paintings onto the exhibited BMW, raises problems for justifications of the museum that appeal to the purported uniqueness and power of the work it contains. Ndebele house paintings was traditionally determined by its cheapness to create and freeness to experience. By contrast, museums contain art that is extremely expensive (to make and own), costly to experience, and to be overseen and critiqued by an elite. The disconnection of the Ndebele pattern from cultural house painting and the Ndebele people, onto the branded BMW, and into the gallery, impedes on its original meaning.
The 12th Art Car’s place in the British Museum relates to Benedict Anderson’s theory that the museum shapes the way the British colonial state “imagines its dominion” and legitimises its ancestry, as demonstrated by the artefacts Britain owns and museumifies. The national collections essentializes a multitude of cultures’ history, including Britain’s own Imperial past which implicated South Africa.
This year I’m lucky to have a wild rosemary bush growing in my garden, and though I knew wanted to make orange brownies, I wanted to add something that would make the flavour more experimental. After once sampling a stilton brownie at a food festival, I thought a little rosemary wouldn’t be overly adventurous. Next time I would like to bake with lemon and basil – but I’m unsure the brownie base would suit – fortunately, it does for this.
Orange, rosemary and dark chocolate browniesvegetarian; makes approximately 10 portions
50g brown sugar
2 small sprigs of fresh rosemary
1 tsp cinnamon
150g dark chocolate, broken into pieces
175g butter for baking
275g caster sugar
130g plain flour
2 large free-range eggs
1 tbsp cocoa powder
Begin by making a sugar syrup for the crystallised orange slices which will embellish the brownies. To do this, dissolve the brown sugar in water on the hob over a medium heat. Bring to the boil and stir until all the sugar is dissolved. Reduce to a low heat, and a slices of 1 whole orange, cinnamon and sprig of rosemary. Leave to crystallise for approximately 7 minutes on each side. Remove the slices from the pan and place on kitchen roll, and then in the fridge to set whilst making the brownie batter.
Preheat the oven to 17o°C. Put the chocolate and butter in a heatproof bowl of a saucepan of simmering water (be sure not to let the base of the bowl touch the water). Stir occasionally until melted and incorporated.
Remove from the hear. Add the sugar and mix in well, followed by the flour and the cocoa powder. Stir in the eggs. Grate the zest of the second orange, and pop in with a handful rosemary trimmings, and stir into the brownie mix.
Spoon the mixture into a prepared baking tray with baking parchment. I used a square tin (23cm x 23cm x 5cm) for mine. Partially bake in the preheated oven for 15 minutes, the remove from the oven and add the crystallised orange slices. Place back in the oven and bake for a further 20 minutes. Leave to cool completely before removing before removing from the tray.
I completely failed to blog the festive hype; I was exhausted in the lead up to Christmas and by the time I felt recovered I was celebrating at my family home – and my parents have an oven that can only be set to one temperature (180°C) and one operating hob that actually ignites out of six – if you’re reading this mum and dad, this is a plea to invest in a new cooker. I’ll cook you nice things in thanks.
My exhaustion was probably a remnant of the utter shambles 2016 has been – politically, not personally – on a global widespread scale. We’ve lost many heroes: David Bowie, Leonard Cohen, George Michael, Carrie Fisher, to name a few. We’ve been defeated by a scare-mongering racist campaign dubbed “Brexit” enacted by the Tories and UKIP. And a clueless bigot named Donald Trump has gained the title of the most powerful man in the world, though with no appropriate credentials apart his privileges as a white male and the luck that he was born into excessive wealth. To ease us into 2017, to cushion us from the triggering of Article 50 and when Trump takes over presidential office, comfort cooking is surely the way forward.
I blame the political turmoil of 2016 for why I didn’t cook AT ALL over the Christmas period. With special thanks to my lovely mum for buying me the M&S butternut squash and pecan nut roast for Christmas dinner to compensate. The cat Christmas crackers from Paperchase were also amazing.
My cat Sancho sniffing out the crackers
I did, however, manage to squeeze in a little creativity over the holidays. For presents I made loved ones personalised baubles for their trees, featuring my favourite photos of them, with added jewels and sparkles.
One for my mum…
And one for my boyfriend.
I also went on festive film photography trips at Knole Park, a National Trust deer park, which is luckily only two miles from my house.
Processed with VSCO with p5 preset
So this blog post is more concerned with post-christmas blues, my apprehensions and intense excitement for the New Year. Thus far, I’ve had to throw away my chilli plant, and I’ve managed to buy a calendar (in the sale, it pays to be disorganised) and I’ve made it back to my kitchen in Exeter in one piece.
A few things I would like to achieve this year:
Write short fiction
Write blog posts with greater sentimental value
Pick up the paint brush again
More pressing concerns:
Obtain a graduate job
Pay off that hefty student loan
In terms of this blog, I intend to combine my burgeoning predilection for art history alongside food journalism. So watch this space…
Mango and Asian mushrooms teriyaki sobavegan; serves 2
don’t be skeptical of the combination of shiitake, enoki and oyster with ripe, juicy mango
300g Asian mushrooms (I’ve used shiitake, enoki, and oyster)
1/2 large fresh mango, chopped into cubes
2 garlic cloves, crushed
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sesame seed oil
1 tbsp curry powder
2 bundles of soba noodles (approximately 180g)
In a frying pan, heat a little vegetable oil on a medium heat and sauté the mushrooms for 2 minutes.
Boil a pan of water and cook the soba noodles.
Whilst the noodles are cooking, combine the dark soy sauce, light soy sauce, sesame seed oil, garlic and curry powder. Pour onto the sautéing mushrooms, and add the chopped mango. Fry for a further minute.
Serve up piping hot, and with sriracha sauce, if an extra kick is needed.
Porridge is a gentrified phenomenon that has become a hipster trend in the past twelve months or so. And I’m so on board with it, because I’ve been fuelling on the gruel since before it was cool. As a child I strangely always associated the grain with cartoon adaptations of Dickensian inmates in Victorian England, as unappealing gruel sloped into bowls, eaten for the sake of energy and calorie intake. It has been a staple food throughout history, typically associated and eaten largely by peasantry; now it has been transformed and consumed at brunch by hipster Londoners in Neals Yard and Brick Lane. There’s something a bit wrong with purchasing a bowl of porridge at £6.50, for the sake of Instagram. I’m guilty here. A 1kg Tesco’s own bag of porridge oats will cost you 99 pence, containing on average 25 servings, as cheap as rice. The packaging even suggests to cook with water, not milk. Firstly, who does this? You shouldn’t. But imagine how inexpensive breakfasts would be if you were to. The packaging advises for a more “indulgent” and “creamy” texture, use milk in replacement. Secondly, take up that suggestion and ALWAYS use milk. Allow yourself that “indulgence”.
Once I taught myself breakfast was brilliant, and the foundation for a positive day (it’s now my favourite meal of the day in fact, because a fresh day promises so much) porridge became an addictive strategic routine. I had an awfully disruptive first year at university, in which I moved halls of residence accommodation twice, living in a total of three different flats across the academic year. During the first few months I had no home, no space to call my own, no actual flat mates, and most importantly, no supply of porridge oats. My appetite and diet went array, and consequently I felt immensely lost due to my askew concentration. I distinctively remember one day when I was physically moving my belongings from my old halls to my new final room, that by the end of the day I had eaten a single yoghurt. This was a clear indication that I was not healthy, caring for myself, or showing myself any self-love. It didn’t get much better when I settled in; I lived off peanut butter and jam on toast for breakfast and dinner, and lunch was just not a plausible nor a convenient thing. From the sight of my food blog, my recipes and my extensive supply of bizarre and unnecessary ingredients such as carob syrup and rose water, you would not imagine that buttering toast used to be an ordeal in itself. Of course, I would not have thought to have document the dreariness of my toast dinners on Instagram – and this is why social media is so lethal: it represents the beatific aspects of existence, censoring and ignoring the unplanned and miserable occurrences in the everyday. I always loved cooking before university, and I’m glad I’ve managed to retain and rekindle that passion. And of course, I am lax with cooking sometimes – I don’t eat like an aspiring food writer everyday – and I always take a detour on my way home from a drunken night out to the kebab shop to get cheesy chips, with its copious amounts of plastic, grated cheese that almost certainly isn’t cheese.
Back to porridge. My most vivid memory of porridge is from first year at university, on a day when I had eaten very little, due to lack of food supplies, and by evening I felt very weak. I went to visit my friend in his flat, who noticed my tiredness and lethargy, and asked me what I eaten that day. When I couldn’t recall, he left me to rest, and returned with a big steaming bowl of porridge, an extremely creamy one – made with whole milk – and generous dollops of strawberry jam. It was the greatest thing I could ever have been given: a cure to my severe unhappiness at eighteen years old. It was a signifier of hope and sustenance, ensuring that the best things were yet to come, and deterring me from giving up on my degree course.
That life-altering meal was made from Everyday Value porridge oats, whole milk and 29p strawberry jam. Don’t tell the chef I told you so but the proportional quantities were terrible, it was stodgy and it was over-microwaved, but it tasted divine because of what it represented.
Stirring porridge always evokes a very personal and meaningful nostalgia within me. The process reminds me I deserve to be nourished and it has since fuelled much happier, more productive and stimulating days. It also reminds me of my Dad. When I lived at home, I would wake up every morning to a scraped out saucepan which was hours earlier filled with rollicking porridge, abandoned on the hob in the kitchen, for the house fairy to clean up (my poor mother). We’ve never owned a microwave due to my dad’s stubborn fear of the machines as unnatural and cancerous, so porridge has always been cooked on the hob – and that’s the way it should be – the texture of the porridge is not the same when cooked in the microwave. My dad would leave at 5.30am every morning to get to work, thankfully on a stomach content from a bowl of slow-releasing porridge. Thank you dad for working hard.
So here’s two porridge recipes I eat rarely due to time and effort but when I do with it gives me great pleasure:
Measure 50g of porridge oats with 250ml milk, and pour into a saucepan, add the frozen blueberries, raisins, and dried lavender. Cook over a medium heat on the hob, stirring continuously for 3 minutes. The frozen blueberries will give the porridge a beautiful lilac colour.
Once a thick and creamy consistency, and heated through, pour into a bowl. Dollop on cold lemon curd, lemon zest and sprinkle on poppy seeds. Eat immediately, but not before taking a photo for Instagram and pretending you have your life entirely together.
Cypriot porridge: figs, carob syrup and cacao nibsvegetarian; serves 1
50g rolled porridge oats
250ml semi-skimmed milk, or a soya alternative
1 fig, quartered
1 tsp carob syrup, to serve
1 tbsp cacao nibs, to serve
Measure 50g porridge oats with 250ml milk, pour into a saucepan and cook over a medium heat on the hob, stirring continuously for 3 minutes.
Once cooked, like above, remove from the heat, pour into a bowl and assemble. Add the sliced fig, drizzle on carob syrup and sprinkle over cacao nibs.
My first impressions of The Oddfellows are from comedy and cocktail nights in the upstairs speakeasy; the vintage interior offers sophisticated quirks and charms that are a luxury for students, and the vast array of spirits and ales are incredibly exciting. The cocktails are an absolute delight – these experimental and delicious concoctions are overshadowed by popular and inexpensive cocktail bars in the city, attracting students from the deep, dark depths of their deadlines. If you’re in need of a cosy space for an uninterrupted first date, then students, leave the sugary, syrupy cocktail pitchers at Firehouse and head across the road to The Oddfellows. If conversation is sparse you can discuss the eccentric decor, like the giant pine cone chairs, or the animal heads hanging from the walls.
Sometimes I just hate breaking the news that I’m vegetarian to the restaurant owners overseeing my reviews, particularly after first-glance at a lavish meat feast of a menu consisting of duck breast, black pudding mousse, chorizo couqettes…the chefs certainly know how to curate a menu according to season. So when my lovely server, Ryan, recommended the last of the venison on today’s specials board I didn’t want to announce “I’m afraid we’re (referring to my lucky reviewee partner and myself) vegetarian”. And that’s made awkward more so by the fact that the only vegetarian main on the menu was a risotto, albeit a luxurious, al dente, creamy risotto. Although, I do prefer it when a menu is composed of a few extensively and passionately designed dishes. Situated on a table with full view of the happenings of the kitchen, the solo chef on this Monday evening knew his way round the elaborate yet tempting menu, juggling the orders for hungry diners.
The dish that deserves the spotlight from this three course is surprisingly a simplistic vegetarian starter, which merely thinking about is making my mouth water. On paper, it’s rather unexciting: Goats cheese mousse, quince purée, and butternut squash. This restaurantcertainly loves its mousses and purées. The goats cheese mousse melted in the mouth – it wasn’t overpowering or too rich like you’d expect it to be but was the perfect, soft accompaniment to the crunchiness of the butternut squash – which there were only three cubes of – a tad ungenerous, if not to emphasise the mousse as centerpiece.
An additional vegetarian starter on the specials board also caught my eye: salad of roasted heart of artichoke, giant caramelized shallots, served with a concentrated spinach and basil dressing, and a sprinkling of pumpkin seeds. This was a wholesome and more filling starter compared to the first. But starters aren’t meant to fill you up, they’re there to whet your appetite for the next courses, and the goats cheese mousse was incredibly exciting, making me anticipate the what would come next.
Up next was unfortunately the only vegetarian main up for grabs: creamy roasted cauliflower risotto with truffle oil. It didn’t disappoint in taste and appearance however; the charred cauliflower with truffle oil against the luxurious base of al dente (cooked to perfection in my books) risotto rice really worked. If you prefer less rich, less creamy risotto then this may not be for you – it’s truly indulgent.
I’ve never had parfait before, so the dessert was an appealing excuse to try it I’m also a sucker for all the components of this dessert: peanut butter, caramelized banana and salted caramel sauce. I thoroughly enjoyed the way this was assembled, rather than merely plated; it was similar to the artistic arrangement of the winning starter.
On average starters and desserts were priced at £5.50, and mains ranging from £13 to £19, so it’s a student treat, or somewhere to take when the parents visit for graduation perhaps. I would definitely go again if the options for vegetarians were increased and more varied, there’s much more scope for experimentation in the non-meat dishes. Otherwise I’ll just have to order three of the goats cheese mousse starter.
Rose petal and pistachio cakevegetarian; serves 10
Bottled rose water and dried rose are incredibly exciting ingredients. I bought them about a year a go for a mere couple of pounds from an International food supermarket, and they’ve been a little neglected at the back of my cupboard, amongst the things I told myself I’d always get round to using. And once I practised this recipe to perfection, they were all gone.
225g baking butter, softened to room temperature (I am forever loyal to stork)
225g caster sugar
225g self-raising flour
2 large free-range eggs
1 tbsp rose water
40g unsalted pistachio kernels, chopped
For the icing:
125g sifted icing sugar
2 tsp rose water
2 tbsp warm water
1/2 tsp pink food colouring
40g unsalted pistachio kernels, chopped
Dried rose petals (optional)
Pre-heat the oven to 170°C and prepare a non-stick loaf tin with baking parchment or butter.
In a mixing bowl, cream together the baking butter and caster sugar. Gradually sift in the self-raising flour, add the eggs one at a time, and combine well.
Stir in the rose water and pistachios so the flavours are evenly distributed through the cake mix.
Pour the mix into the loaf tin, and even out the surface with a spatular. Bake in the oven for 50 minutes, or until a knife through the centre comes out clean.
Once cooled take the cake out of the tin. Create the icing by combining the sugar with rose water, warm water and pink food colouring. Smoother the top of the cake with it. Sprinkle on pistachio kernels, and dried rose petals if you’re feeling decadent.
Upon entering Truffles Pizzeria, the air was pungent with the luxurious smell and quality of truffle oil – as one of my favourite cooking ingredients, this was a good indication of what was to come.
Opened as a pizzeria only a year ago, amongst the dainty throng of local independents on Magdalen Road, business seems to be prosperous. Even on a Wednesday evening, tables were occupied or reserved; popular with local families, companionless individuals perhaps in need of a restful meal and some quality time to themselves, young 30-something couples and people popping in for a hump-day takeaway order. All students tend to migrate towards The Old Firehouse when pizza is fancied, but I recommend this restaurant for a more relaxed, intimate atmosphere, and for a greater selection of elaborate toppings.
Truffles Pizzeria is sadly lacking in a website and an accessible menu online, so I couldn’t do my favourite, unspontaneous habit and peruse the menu and decide what I was going to have beforehand. But its TripAdvisor profile, rating it #24 in the whole of Exeter, and at a stable 5 stars from over 100 happy customers, reassured my qualms concerning the menu. I can vouch that the pizza menu is extensive, for vegetarians and meat eaters alike, featuring experimental toppings like blue cheese, honey and walnut (without a tomato base) to the classic pepperoni. Pizzas are priced at approximately £11.50 each.
Typically I’d go for the most experimental, i.e. the blue cheese, honey and walnut combo, but I’ve seem to be recreating these same flavours again and again for my own recipes (like my pear and stilton flatbreads) because blue cheese and walnut are the recipe for a perfect marriage. On this occasion my reviewee date and I went for ‘The Autumn’, to enjoy the current seasonal flavours, and ‘The Vegetarian’. ‘The Autumn’ is apt for those with luxurious and expensive tastebuds as it was laden with mushrooms, pine nuts and truffle oil. The flavourful ‘Vegetarian’ option featured tender artichokes, sun dried tomatoes, green and black olives and caramelised onion. Both were a real treat, but ‘The Autumn’ was particularly distinct in flavour due to the drizzling of truffle oil and the abundance of toasted pine nuts.
The owner Chris is cheerful and welcoming, and the way he runs the restaurant truly reminds me of No 1 Polsloe’s style, as it has a lovely, personal touch which comes with independent businesses. For example, Chris recently invited in local primary school children to propose their own perfect pizzas, and the winning design made its way onto the menu. The walls are decorated with exceptional prints and drawings by local secondary school students, too.
I apologise that my photos aren’t up to my usual standard as the restaurant was romantically lit by candlelit, so the pictures do not do the pizzas justice. I would encourage you to try out Truffles whilst you have the chance before entering graduate life; it’s a perfect location for a cosy date. Alternatively, you can experience the pizza in the comfort of your own home with Deliveroo…