So, about this drastic switch from sunny and miserably hot to rainy and blah......Wishing that these last few weeks of summer will bring us pleasant days so we can indulge in a few more delicious ice cream desserts by @sandywood ...........though, we can’t pretend as though we’re not looking forward to AUTUMNNNNNNNNN! 😍
Another ice cream 🍨 recipe for you today! This time, Cherry🍒, Almond & Coconut🥥, by yours truly! Click the link in the bio to get the recipe!
“ I wasn’t very keen on traditions related to food until I launched my blog earlier this year. To be honest, I didn’t even bother learning more about my homeland, which is a very peculiar region in Lombardy. But over time I started to appreciate the Brianza region where I live, and curiosity for traditional foods from this area came naturally. Rather than a tradition, I have a recipe that embodies what family and home both mean to me. It is a simple cake made with stale bread soaked in whole milk, cocoa, amaretti cookies, raisins and pine nuts. My dad used to bring his mom’s big pan to the public oven to be baked, and always recalls the sweet smell that flooded the streets of his village. Families used to bring their cakes to cook on a very specific period, and kids were charged to bring them to the public facility. That cake tastes like childhood to him and to my fiancé as well, and also happens to be the most famous cake from Brianza, the region where I grew up. The beauty of it is that there’s no fixed recipe, but as many as the moms and grannies who prepare it. We call the cake “papina”, meaning some sort of gruel, that is the consistency of the cake before baking. Oddly enough, my mom never bakes it, so I feel like I am the custodian of something special.” TSC contributor Chiara Rota of @_chiarabones_ Chiara is not only our cover photographer, she is this season’s feature food writer. You can find the rest of her interview in our “BBQ’s, Picnics & Summertime Parties” issue, now available for pre orders on the website. Find out more about what inspires her in the kitchen and as a photographer, her favourite flavours and her intentions as a food writer. Head over to the website now to secure your copy.
Rekindling Summer - “Come lunchtime, we sat in a circle around our sweet grandmother, who’d mix a giant bowl of rice and curry by hand, expertly shape a handful of it into a ball and place it in our dainty little palms for us to pop into our mouths and wait impatiently as she went around the circle, handing a ball of curry rice to everyone, over and over again until the bowl emptied, leaving us wanting for more. Of course, she told us her magical stories to keep us enthralled, so we didn’t really mind the wait. In this method of communal eating, we always ate more than we would have in our own personal plate, and vegetables that would have otherwise been left behind by picky kids, were snuck into the center of the ball and we didn’t even know we were eating it. Grandmothers can be unconditionally loving, yet devious in their own way! “ TSC contributor Tina Dawson of @loveisinmytummy The recipe for Tina’s “Lemon Rice” can be found in our summer issue “BBQ’s, Picnics & Summertime Parties” Pre order your copy now on the website #thesupperclubmag #hocsupperclub
Salmon Ceviche - “I come from a family of passionate cooks who love putting their personal spin on traditional recipes. My brother Gabriel is one of the best cooks I know – he is intuitive, thoughtful and meticulous in his preparation, and he always seems to take the extra step. His take on ceviche yields a bright, deeply flavorful, multi-layered version that is melt-in-your-mouth delicious. I’m delighted to be able to share it with you. Feel free to play around with the spice to suit your heat tolerance, and if you really enjoy the flavour of ginger, add a bit extra to kick the flavour up. We enjoy our ceviche served with crispy corn tortilla chips for crunch, avocado for creaminess and arugula microgreens for a peppery bite.” TSC contributor Jackelin Slack @jackelinslack The recipe for Jackelin’s Salmon Ceviche can be found in our summer issue “BBQ’s, Picnics & Summertime Parties” Pre order your copy now on the website #thesupperclubmag #hocsupperclub
If you’re looking for a way to use up those gorgeous Straws 🍓this Summer, look no further, just pick up our latest issue “BBQ’s, Picnics & Summertime Parties” and make the recipe for this gorgeous Strawberry pie by Erinn Simon of @thatcakestand, Preorder you copy now on the website, Link’s in the bio. Happy Hump day!
Fish Fry - “The Kolkata (then Calcutta) Fish Fry was developed during the British rule in India when Kolkata was the capital of the country. While working with local, fresh produce to prepare delicacies for the British officers, the Indian cooks often instructed to replicate European food (or British country food) which were favourites among the British. Indian produce and the available ingredients were not enough to bring out the same western taste, so, the Bawarchees (cooks) started to mixing, twisting and seasoning the western recipes according to their understanding and experience with cooking. ” TSC contributor Chandrima Sarkar of @notoutofthebox Get the recipe for Chandrima’s “Fish Fry” in our summer issue “BBQ’s, Picnics & Summertime Parties”. Preorder your physical copy now at a discounted price, Digital copies will be available soon. *Please note: Print copies are limited in number. Preorder yours now to guarantee that you’ll receive a copy. #thesupperclubmag #hocsupperclub
Memories of summertime - “There’s something magical about summer. Whether is the breeze of the sea streaming in our hair and skin or the beauty of sunset’s colors or the long nights spent outside listening to cicada’s songs. As long as I can remember, summer has always been the happiest time of the year for my family. My parents live and work outside the country so this is the time where we catch up the lost time together. Food is the perfect excuse to get everyone around the table to laugh and talk.” TSC Contributor Sónia Pereira of @thehealthysins Read the rest of Sónia’s story and get the recipe for her “Almond Caramel Tart (Portuguese traditional tart)” in our summer issue “BBQ’s, Picnics & Summertime Parties”. Preorder your physical copy now at a discounted price, Digital copies will be available as of July 9th 2018 *Please note: Print copies are limited in number. Preorder yours now to guarantee that you’ll receive a copy. #thesupperclubmag #hocsupperclub
Jamaican Apple Ice Candy by @akitcheninuganda, because with the heatwave like we’re having, these are so necessary. You can find the recipe in our summer issue “BBQ’s, Picnics & Summertime Parties”. There’s a 10% discount on all preorders, head over to the website (link in bio) to secure a physical print copy. Digital will be available as of July 9th.
My love of Picnics - “Hong Kong is a melting pot of Asian and Western influences and the array of food on offer is impressive. I must admit that corned beef sandwiches rarely feature in our picnics these days! Instead, I often include seasonal fresh fruits and light salads, there are wonderful mangoes available at the moment and they are always a favourite. After a busy week, to gather on the beach with great friends, who hail from many different countries, and who all bring their favourite picnic foods makes for a perfect day.” TSC contributor Mhairi Campbell of @theweescottishwhisk Read the rest of Mhairi’s story “My love of Picnics” and get the recipe for her “Spicy Pink Grapefruit Glass Noodle Salad” in our summer issue “BBQ’s, Picnics & Summertime Parties”. Preorder your physical copy now at a discounted price, Digital copies will be available as of July 9th 2018 *Please note: Print copies are limited in number. Preorder yours now to guarantee that you’ll receive a copy. #thesupperclubmag #hocsupperclub