Mexican Day of the Dead comes to St. Albans- Hertfordshire !!

The popular tradition of Day of the Dead or 'Día de Muertos’ originates from Mexico and is celebrated all over Latin America. It is a celebration of our loved ones who have passed away and is fast becoming a global phenomenon that’s now on your own doorstep.

Here are a few!! :

Day of the Dead at the St. Albans Clock Tower.

Wed 29th October and Sat 1st November  10am - 2pm. 
 
A small display which introduces Day Of the Dead and gives visitors the opportunity to compare it with modern Halloween as well as attitudes to death in Medieval Europe. There is also the chance to vote in Day of the Dead VS Halloween. In the Clock Tower there is also a place in which visitors can leave  reflections on their deceased loved ones.

THE BIG DRAW for ADULTS at the Museum of St. Albans

Saturday 1st. November 7pm -10pm
Fancy Dress and Face Paint is encouraged but not compulsory.

This is a very informal event at which there will be an opportunity to sketch from human remains. There will also be live music and a small drinks bar. It costs just £5 per person! to book call 01727819340. At the event there will also be the opportunity ( although they don't have to) for visitors to record a video message about your feelings around death and the way it is marked around the world.

MEXICAN CRAFT WORKSHOP 

Sunday 2nd November 1pm-5pm
SAFW HQ French Row, St. Albans.

Part of St. Albans Fashion Week, Hattie and Flora will be running a colourful workshop, to learn about Mexican craft and you will also be making your own Ojo De Dios.
This is a FREE event, and all ages are welcome !


Your weekend in St Albans Sorted!
Don't miss the opportunity to learn more about Mexican culture!
See you there ! Saturday and Sunday !! ;)

FREE: Mexican FOOD this Saturday... !

Chilango is opening a new branch in Camden Town and to celebrate, they are giving away FREE Burritos !! ..

And yes it has been a while since we heard about Free Offers, so If you are around Camden Town this Saturday 11th of October from 12pm -5pm.. pick up a mexican treat !! ¡si! ¡si! ¡si !

Saturday 11th October 2014
12pm - 5pm
Chilango , 102 Camden High Street NW1 0LH
www.chilango.co.uk

The Art Of London.... In Pictures: London Open House...

Open House London 2014 (20^th -21^st September) It’s probably the busiest weekend in London. People can visit remarkable buildings, which are normally not open to the public. And best of all its free!

This year with over 800 buildings to visit, I chose: The Royal Albert Hall, The Foreign and Commonwealth Office, The St. Pancras Chambers, The Argentine Ambassador’s residence.. Amongst a few. 

This weekend it’s the perfect opportunity to visit amazing buildings in London.. However you must prepare your journey.. as some places required ballot tickets which you have to apply for, in advance.. and for some of the most popular buildings you have to cue for couple of hours !!

This time I decided to choose buildings which mean something to me.

For instance as a performer, a building which would be a dream to perform in: The Royal Albert Hall. My favourite station in London: St. Pancras International, the connection between home and London. And being from Latin America I chose:  The Argentine Ambassador’s Residence, which hosted a photography exhibition.

The Royal Albert Hall 

The Foreign and Commonwealth Office

The St. Pancras Chambers

The Argentine Ambassador’s Residence:

Pictures were not alowed inside. However .. Amazing building and beautiful Exhibition "Buenos Aires- Coppola + Zuviria", met the Argentinian Ambassador and the Artist : Facundo de Zuviria.

Postcards given as gifts to visitors, from the Coppola + Zuviria Exhibition on the day.

All photos  ©2014 Miss Obleas.

Peru and Britain fuse together.... :Pachamama comes to London..

The craze for Peruvian food is taken London by storm, and now "Pachamama will be London’s newest addition to the Peruvian restaurant scene, presenting a sharing-style menu with a British twist."

Pachamama is set to offer “Peruvian inspired, modern British dining”. Diners can expect to find “dishes that reflect the spectrum of influences in Peruvian cuisine using the finest of locally-sourced, seasonal British produce dishes that reflect the spectrum of influences in Peruvian cuisine using the finest of locally-sourced, seasonal British produce.”

The head chef Tom Catley,previosly worked as head chef  of Ottolenghi.
Pachamama is set to seat 120 with 3 private dining rooms in an atmosphere that feels like the faded colonial home of an eccentric Peruvian family.

Much anticipation for the oppening in October !!

Already looking forward to a Pisco cocktail at the bar...

Pachamama London  

18 Thayer Street  

W1U 3JY

http://pachamamalondon.com/

Traditional Bolivian Cuisine | Recipe : Pasteles de queso.

Pasteles in Bolivia are typically eaten in the morning, I remember having them as breakfast when my family used to travel to Cochabamba, they served the Pasteles with Api morado (which is made from purple corn, flavored with sugar and cinnamon), and its delicious. 

In La Paz, I also used to eat them often!even in the afternoon!...Therefore  I had to try to make them in the UK, how could I not ?! and after few attempts I was happy to finally have this recipe! And every time I make them... they take me back to Bolivia ! ;)

Pasteles De Queso ( Para Api)

220g of Cheese .. 

Dough:
1 ½ cup all purpose flour
2 tbsp Lard / vegetable lard
1 egg
1/4 tsp salt
1 ½ tbsp sugar
30ml boiling water.
1 Tbsp Icing sugar

Sift the flour in a large bowl, heat the lard t. Add the hot lard to the flour and mix with a wooden spoon.

Add the egg salt and sugar and mix. Slowly add the hot water until you had a soft dough easy to roll.Divide the dough in half and each half in half until we have 16 little ball. Aprox.

Rolled with a rolling pin each of them and once flat add the cheese in the middle and fold the pasteles in half press carefully the edges to close and seal them, Do the same with the others.

Heat 1 cup of vegetable oil and when is ready cooked each of the pasteles until golden. turning them ( they will almost doubled its size)
Cool them in a kitchen paper towel and once cooled sprinkled with some icing sugar.

And enjoy!!

lindsey.funes.obleas@gmail.com

FREE : Walkers Crisps from three London bus stops !!

Walkers is asking customers to tweet to get their hands on a free packet of crisps, giving people a chance to sample one of the six finalist flavours in its “Do us a flavour” campaign.

Walkers has turned three London bus stops into tweet-activated vending machines, two at Oxford Street and one in Clapham Junction until 11 September 2014. Each one will give away 260 packets a day, with the machines topped up before 11.30am and 5pm each day.

You simply have to tweet @walkers_busstop and add the special code, to get your hands on the free packets.

The contents will rotate so that Londoners have the chance to try all six new novelty flavours: Sizzling Steak Fajita, Chip Shop Chicken Curry, Pulled Pork in a Sticky BBQ Sauce, Cheesy Beans on Toast, Hot Dog with Tomato Ketchup and, um, Ranch Raccoon…

The Do Us A Flavour competition kicked off in January and the winner will be announced in October.

www.walkers.co.uk

Great British Shake Sale : £2 Shakes at Shake Shack/ Covent Garden

Shake Shack - in Covent Garden are offering their £5 shakes for £2 ! the whole of August .. and it's all for a good cause !!
So basically : donate £2 to help Childhood Hunger (Action Against Hunger) and get a **free** shake !!

Their menu looks like this :

Monday :    Caramel Praline Cake
Tuesday :     Lemon Meringue
Wednesday: Buttery Sugar cookie
Thursday:     Oatmeal Creme pie
Friday:         Banana bread
Saturday :    Chocolate Cheesecake
Sunday :      Black And White Cookie.

Friday 1st. August - Sunday 31st August
24, Market Building, The Piazza , Covent Garden , London ,WC2E 8RD
http://www.shakeshack.com/location/london-covent-garden/

 Covent Garden, London WC2E 8RD
www.shakeshack.com - See more at: http://londontheinside.com/2014/07/28/2-shakes-at-shake-shack/#sthash.G1mK7Wvj.dpuf

FREE entry to Madame Tussauds on the 29th of August

If your birthday lands on the 29th of August, the same date as Liam from 1D, you'll get free entry !! If you are not lucky enough to be born on the same date.. the ticket will be reduced to £19.99

The freebie is to celebrate Liam's 21st Birthday and as an extra to your visit on that day you will get to hang out with the boys (well, waxwork figures of them) in a ‘specially themed room’ . You also get to see a preview of ‘the lads” new Where We Are tour-inspired outfits.

So a treat ... if you are a fan ..

 
Fri 29th Aug
Marylebone Rd, London, NW1 5LR
www.madametussauds.com

s.com#sthash.YtHEuZNh.dpuf

Lanzamiento de "Big Dance" festival de Danza, con Boris Johnson ( Alcalde de Londres) y Darcey Bussell.

La Embajadora especial, Darcey Bussell, y Boris Johnson, alcalde de Londres, lanzaron Big Dance 2014 el miércoles 02 de julio, en el City Hall de Londres, junto a bailarines de distintas procedencias artísticas y nacionalidades.
  
Big Dance: fundado en 2006, es ahora la celebración más grande del mundo de la danza y el baile, este año fue la edición especial de la Commonwealth.

Saludando al Alcalde de Londres, Boris Johnson

Mi amiga y yo (Bolivian Heritage-bailarinas) estabamos encantadas de conocer Boris Johnson, el alcalde de Londres y Darcey Bussell, bailarina de ballet Inglesa. Fue una experiencia increíble poder conocer también otros bailarines y para ser parte del lanzamiento para el evento de este año, frente a varios medios de prensa, y poder representar a nuestro país Bolivia.

Con la bailarina de Ballet Inglesa: Darcey Bussell 

Con los demas bailarines que participaron del lanzamiento.

El alcalde de Londres, Boris Johnson, dijo: "Estoy encantado de apoyar a Big Dance, que se ha convertido en un fenómeno internacional de danza. Más de 68.000 personas en 24 países ya han mostrado sus movimientos y con los acontecimientos de la capital, el Reino Unido y en el mundo, 2014 promete ser otro año emocionante para la celebración más grande de la danza en el mundo. '
Jacqueline Rose, directora de Big Dance, dijo: "Estamos orgullosos del apoyo sostenido que Big Dance ha proporcionado durante los últimos nueve años a las comunidades a participar en la danza de todo tipo. Big Dance comenzó en Londres en 2006 con el apoyo de la Alcaldía. Estamos muy agradecidos a nuestros socios, las organizaciones de danza y comunitarios más importantes de este país, que han trabajado con nosotros hasta el final, hasta la fecha, llegando a más de 9 millones de personas a través del programa. Este año, los Consejos de las Artes, Creative Scotland, Get Dancing Escocia y el programa mundial de escuelas en línea del British Council están detrás de nosotros para la XX edición de la Commonwealth de Big Dance. Con su continuo apoyo que estamos apuntando hacia una colaboración para Río 2016, marcando diez años de Big Dance."

lindsey.funes.obleas@gmail.com

Big Dance Launch with Boris Johnson and Darcey Bussell In London.

  
Big Dance Special Ambassador, Darcey Bussell, and Boris Johnson, Mayor of London, launched Big Dance 2014 on Wednesday 2 July, at City Hall in London, alongside dancers from different artistic backgrounds and nationalities. 

Big Dance, founded in 2006, is now the world’s largest celebration of dance and dancing, this year it was the special Commonwealth edition.

Meeting, Mayor of London: Boris Johnson.

My friend and I ( Bolivian Heritage -Dancers), were delighted to meet Boris Johnson, Mayor of London and Darcey Bussell, British ballet dancer. It was an amazing experience to meet other dancers and also to be part of the launch for the event this year, with coverage of several media outlets, and most importantly to represent our country, Bolivia.

Meeting Darcey Bussell.

Meeting different dancers, who took part.

The Mayor of London Boris Johnson said:  'I am delighted to support Big Dance, which has become an international dance phenomenon. More than 68,000 people in 24 countries have already been showing their moves and with events across the capital, the UK and globally, 2014 promises to be another exciting year for the largest celebration of dance in the world.'

Jacqueline Rose, Big Dance Director, said:  'We are proud of the sustained support that Big Dance has provided over the last nine years to communities to get involved in dance of all kinds.  Big Dance began in London in 2006 with the support of the Mayor.  We are grateful to our partners, this country’s leading dance and community organisations, who have worked with us all the way through, to date reaching over 9 million people through the programme.  This year, the Arts Councils, Creative Scotland, Get Scotland Dancing and the British Council’s global Schools Online programme are behind us for the XX Commonwealth edition of Big Dance.  With their continued support we are aiming towards a collaboration for Rio 2016, marking ten years of Big Dance.'

lindsey.funes.obleas@gmail.com 

RECIPE: British Berries + Latin Flavor = Raspberry Caipirinha

The English summer arrives and along comes the summer British berries.. one of my favorite: Raspberries.. And, as I luckily, have quite a few growing in the Allotment, I am left wondering what to do with them, always trying to add a little Latin flavor to it.

And nothing more refreshing for summer than a cold drink... specially if its a cocktail!... well I do truly love cocktails!  Therefore I made this Raspberry Caipirinha... using Cachaça from Brazil.

Cocktail Ingredients :

3/4 fresh lime cut into wedges
8 fresh raspberries
2 shots of Cachaça ( I used Sagatiba )
3/4 shots of sugar syrup / or 2 tablespoons of Caster sugar

Method :

Muddle lime and raspberries in the base of the glass, add the sugar, muddle well, fill the glass with crushed ice, then add the Cachaça and stir well. Garnish with a raspberry !

And enjoy !

Review :Coal Vaults, my favourite cocktail bar in London + my favourite cocktail: Bolivia

There is nothing better than finding a nice cocktail bar in London, and even better,  finding a delicious cocktail named after the country I come from: Bolivia.
Coal Vaults is a bar and restaurant tucked away in a renovated, you guess it: coal vault, on Soho's Wardour Street, offering delicious cocktails and tapas-size dishes.

And as you enter through a more or less, hidden door, down into a cosy cove of bare brick walls and low lighting, you discover the mysterious and amazing place, which will become one of your favorite. 

Preparing the Bolivia Cocktail

I was eager to try the cocktail : Bolivia ... and Nat ( the very friendly bartender) explained to me that they use home-made roasted cocoa bitters, and the cocoa they use is from Bolivia. And as he explained more about the cocktail, I listened to him fascinated..

I totally enjoyed the cocktail, it is by far one of my favorites,, and I still need to go back to try the rest !! they've got a selection of unique and creative cocktails.

I wouldn't want to give away more about it... you've got to visit and try it for yourself ;) 
http://www.coalvaults.com/#/home

Bolivia : Cocktail

The amazing Bar , where the magic happens.

lindsey.funes.obleas@gmail.com

Recipe:Empanadas de Queso Bolivianas | Bolivian Cheese Empanadas

Empanadas de Queso Bolivianas. 

3 Tazas de harina cernida
2 Cucharas de manteca/ o mantequilla
3 Cucharillas de polvo de hornear
4 Huevos
1/2 Cucharilla de sal
2 Cucharas de azúcar
Pizca de bicarbonato
Leche - Lo necesario.

Relleno :

3 claras de huevo
un queso mediano.

Mezcla la harina, polvo de hornear, azúcar, sal y bicarbonato, agrega la manteca, mezcla hasta que tome la apariencia  de arenilla, haz un hueco en la masa y anade tres yemas de huevo y amase bien alternando con la leche hasta que forme una pasta suave y compacta que pueda desprenderse facilmente del recipiente. Forma pequeñas bolitas y estirarlas con el uslero dándole forma ovalada.
Para el relleno, mezcla el queso previamente rallado con las (4) claras de huevo batidas a punto nieve, y con una cuchara divides y vas rellenando cada porcion de la masa, de ahi se las cierran bien y repulgando el contorno para darles forma de empanadas.Despues se pinta la parte superior de las empanadas con la yema de huevo restante.
Y en bandejas previamente enharinadas, se hornean a temperatura regular, durante 20 o 30 minutos.

Bolivian Cheese Empanadas 

3 cups sifted flour
2 Tbsp lard./or  butter 
3 teaspoons of baking powder
4 Eggs
1/2 teaspoon salt
2 Spoons of Sugar
Pinch of bicarbonate
Milk -as need

For the filling:

3 Egg whites
A medium cheese.

Mix flour, baking powder, sugar, salt and baking, then the lard, and mix until it takes the appearance of sand, make a hole in the dough and adds three egg yolks and knead well alternately with milk until it forms a smooth, compact paste that can easily detach from the container. Form small balls and stretch them with a rolling pin giving them an oval shape.
For the filling, mix the previously grated cheese with (4) egg whites beaten until fluffy and stiff. With a spoon, start to divide and fill one half of each empanada.
 Then fold and seal the edges, giving them the empanada shape. Finally brush over each empanada with the remaining egg yolk.
Then in previously floured trays, or non-stick trays, baked to medium temperature (gas mark4) for 20 or 30 minutes.

Resumen| Taller de Quinua en Londres: Aprendiendo con el Chef Boliviano: "Hay que ser creativo"

Personas de Londres, Argentina, Colombia, México, Perú, España, entre otros, estaban ansiosos por saber más sobre el grano andino saludable y revolucionario: quinua. Y todos disfrutaron de los platos preparados por el chef, así como hacerle muchas preguntas al chef de Bolivia, en el Super Food taller realizado en Londres.

Franz, el chef boliviano que viajó desde La Paz a Londres, un día anterior (ya que tuvo un par de contratiempos con su viaje)​​, con toda su humildad, inició el taller agradeciendo a todos y diciendo "Jallalla Bolivia".

Antes del taller, tuve el placer de saludar y conocer más acerca de Franz, (un cocinero, un padre y un hombre muy humilde), él amablemente respondió a mis preguntas, al mismo tiempo, concentrándose en la comida, (estaba preparando la comida antes del taller para que todos degustaran), casi todo estaba listo, había una señora ayudándole. Sólo hacían falta los toques finales. Que estaba observando y admirando. La atención al detalle, la precisión, el cuidado que puso en hacia los platos, sólo me hizo llegar a la conclusión de que un buen chef cocina de corazón, profesionalmente y siempre pensando en la gente.


Y fue el caso del chef boliviano que ganó los corazones de todo el mundo con su comida y su humilde personalidad.
Él nos contó brevemente donde su talento lo habia llevado, precisamente: alrededor del mundo! Conociendo a gente importante y cocinando fusión de platos .. Si estuviera en China, por ejemplo, habría preparado sushi de quinua.

La gente comenzó a llegar, pronto la sala estaba llena. En el primer taller nos dijo cómo preparar majao (un plato de Santa Cruz-Bolivia normalmente con arroz, el cual reemplazó con quinua) que todos probaron y les encantó a todos.

El público empezó a hacer preguntas que eran en su mayoría en español, y él respondió alegremente.
Algo que él menciona, que es lo más importante, y es importante para él, es ser creativo, probando diferentes recetas, tratando de hacer algo diferente. Tal vez no siempre siguiendo una receta al pie de la letra, pero cambiándola, experimentando ..... - "ser creativo"

En la segunda parte del taller, el preparó crepes (panqueques) hechos con harina de quinua. Algunos de nosotros nos quedamos para la segunda parte, otras personas llegaron y otra vez la sala estaba llena. Esta vez, el taller estaba siendo, muy bien traducido en Inglés, por Emma.

Él nos comentó el proceso de elaboración del crepe y él entonces hizo la salsa. Todo el mundo estaba deseando probar el crepe!! ........ Bueno ... especialmente yo!

Y estaba delicioso! todos lo disfrutamos. Y después todos dieron gracias al chef, y lo alaban, por su talento, por enseñarnos, por ser tan amable. Y también la gente le estaba animando a escribir su propio libro de recetas, a la gente le encantaría ver que eso pase, y estoy segura de que algún día, voy a estar aprendiendo no sólo de su libro, pero también voy a estar escribiendo acerca de él.

Realmente espero que tenga la oportunidad de volver a verlo, le deseo todo lo mejor, estoy segura de que va a seguir compartiendo su talento, de corazón y con su humildad que lo distingue.

lindsey.funes.obleas@gmail.com 

 Vídeo: Resumen del taller Quinoa Andina y Exposición en Londres: