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:

 

Review: Andean Quinoa Workshop | Learning from the Bolivian Chef: "It's all about being creative"

People from London, Argentina, Colombia, Mexico, Peru, Spain, amongst others, where eager to find out more about the revolutionary healthy Andean grain : quinoa. And everyone enjoyed tasting dishes as well as asking many questions to the Bolivian Chef, at the Super Food Workshop held in London.
 

Franz, the Bolivian chef who traveled from La Paz to London the day before (as he had a few mishaps with his flight), with all his humbleness, started the workshop thanking everyone and saying "Jallalla Bolivia".

Before the workshop, I had the pleasure to meet, greet and find out more about Franz, (a chef, a dad and a very humble man) as I started talking to him, he kindly responded my questions, at the same time concentrating on the food, ( he was preparing the food prior to the workshop for everybody to taste it), almost everything was ready, there was one lady helping him. Only the final touches were needed. Which I observed and admired.. The attention to detail, the precision, the care that he put in towards the dishes, only made me come to the conclusion that a good chef cooks from his heart, professionally and always thinking about the people.

And it was the case of the Bolivian chef who won the hearts of everybody with his food and his humble personality. 

He briefly told us where his talent has taken him, precisely : around the world! Meeting important people and cooking a fusion of dishes.. If he was in China, for example, he would prepared quinoa sushi.

The people started to arrive, soon the room was full. On the first workshop he told us how to prepare majao (a dish from Santa Cruz -Bolivia normally with rice, which he replaced with quinoa) everyone tried  it and loved it !!!

tasting Majao with quinoa made by Franz ( Bolivian Chef)

The audience started to ask questions which were mostly in Spanish, and he responded happily.

Something that he mention, that is most important, and important for him, is to be creative, trying different recipes, trying to do something different. Perhaps not always following a recipe from top to bottom, but changing it, experimenting..... -"be creative"

On the second part of the workshop, he prepared crepes ( pancakes) made with quinoa flour. Some of us stayed for the second part, and other people arrived and again the room was full. This time the workshop was being, very well translated in English, by Emma.

He talked us through the process of making the pancake and he then, made the sauce. Everyone was looking forward to taste it !!........ well... specially me !!

And it was delicious !! everybody enjoyed it. And afterwards everyone thank the Chef, and praise him, for his talent, for teaching us, for being so kind. And also people were encouraging him to write his own recipe book, people would love to see it happening, and I'm sure that one day, I will not only be learning from his book, but also I'll be writing about about it.

I really hope I get the chance to meet him again, I wish him all the best, I'm sure that he will continue to share his talent from his heart with his humbleness that distinguish him.

lindsey.funes.obleas@gmail.com

Video : Highlights of the Andean Quinoa workshop and Exhibition in London:

    With the Bolivian Chef.

...:::: FREE FOOD for London MARATHON runners!! ;) ::::...

In the run up to the London Marathon taking place on the 13th April. Mayfair Pizza Co are offering official runners a complimentary carb-loading feast to optimise endurance.!! 
All you need to do is provide your valid Marathon number and your appetite, through out this week.

Check out their Facebook Page and website and good luck to everyone running the Marathon and buon appetito to everyone enjoying their free complimentary meal :)

Monday 7th April - Saturday 12th April
4 Lancashire Court, New Bond Street
W1S 1EY

Facebook page: https://www.facebook.com/MayfairPizzaCompany
Website: http://www.mayfairpizzaco.com/