Archive for January, 2013

Apologies, we had to cancel the scheduled Nigerian food session this Saturday. Instead, you can learn to make simple and light Japanese food: miso soup, Tamago-Yaki (rolled egg omlet), white rice and quick pickles. 


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The latest discovery from Saturday’s Food Heroes session, pannacotta with nutella sauce – a sweet and creamy Italian dessert.

Alessandra (2)We had a new visitor, the lovely Begonia, who shared with us some tips on power breakfasts. Already tested and it worked!

Nutella sauce is what you can see her holding on to.

Alessandra (1)

Pannacotta itself is soft, made using cream. What keeps it in shape is gelatine. Apparently, it’s not always easy to get it out of the mold in one piece but it worked this time!


We will soon update you with Alessandra’s recipe.

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Yummy cakes for all those special occasions (also those, when you sit at home alone and bored and that bit of sugar can change your life). Order from the Little Cat Cafe’s very own master baker, Monique! Call or text: 07984 519425.

FB cakes

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Remember Rosi who made coxinha a couple of months ago? She has come back to Myatt’s Fields to show us how to make some more Brazialian dishes.


Feijoada, Brazilian Black Bean Stew Recipe

Prep time: 10 minutes Cook time: 5 hours


1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks

1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves


1 14.5 ounce can (411 grams) of crushed tomatoes



1.  Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4. Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

And for pudding…

Coconut Kiss (Beijinho de Coco)


1 (14 ounce) can sweetened condensed milk

1/2 cup dried coconut (I like to use the unsweetened kind)

1 tablespoon butter


Put all the ingredients in a heavy saucepan over medium heat and mix constantly with a wooden spoon (about 15 minutes). When mixture begins to thicken and begin to loosen from the bottom of the pan when you scrap it with the wooden spoon you know the mixture has completed the cooking cycle. Remove from heat and transfer to a greased plate and cool for 15 minutes. Grease your hand very well and roll into 1 inch balls. Drop balls into a plate full of sugar and completely cover.

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This week’s take away menu:
MEAT DISH: Stir fry chicken with yellow curry powder
VEGETARIAN DISH: Mixed vegetable green curry
RICE: steamed fragrant rice

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How wonderfully resourceful our star Food Heroes, Anzela and Lahnah are! They made this beautiful lunch with barely any preparation covering for a sick Food Hero. Stars!

Here’s Lahnah washing spinach.


And then food just magically appeared!


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Pork panang curry
Tomyum mushroom
Steamed Thai jasmine rice
To pre-order text Monique on 07984 519425 or just turn up and buy your food from noon on Friday or all day on Saturday at the Little Cat Cafe in Myatt’s Fields Park, se59RA. We look forward to seeing you there!

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