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Healthy way to prevent cancer World Cancer Research Fund is dedicated to the prevention of cancer through the promotion of healthy diet and nutrition, physical activity and weight management. Eating out, eating in Yummy scrummy Restaurant reviews are a popular feature of East End Life. If you would like to advertise on this page, call our ads team on 7364 4940 Winter warmer of butternut & barley AS the first charity to create awareness of the link between diet and cancer risk, World Cancer Research Fund produces all kinds of healthy recipes – including offerings for the Great Grub Club, a free club for 4- to 7-year-olds in Tower Hamlets and Hackney. On joining, kids receive the Passport to Good Health membership pack and a free quarterly magazine to help them develop healthy habits. For more information visit www.greatgrubclub.com or to sign up call 7343 4200 or email food smart@wcrf.org. Turkey, butternut squash and barley casserole – serves 4 Ingredients Olive oil spray 2 tsp olive oil 1 green pepper, diced 1 large onion, chopped 220g pearl barley, rinsed 1 tsp dried sage Freshly ground black pepper Method 1. Coat a medium-sized baking dish with the olive oil spray. 2. In a large saucepan, heat the olive oil over a medium-high heat. Add the green pepper and onion. Sauté for 2 minutes. Add the barley, sage and black pepper and stir well. Add the stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes. 3. Add the cooked turkey breast and butternut squash and continue 550ml low-salt chicken stock 450g cubed cooked or leftover turkey breast 1 large butternut squash peeled, de-seeded and cut into 2.5cm (1 inch) cubes 200g crumbled feta cheese to simmer for 15 minutes more or until all of the stock is absorbed and the squash is tender. If the mixture seems too dry, add an additional 140ml of stock or water. 4 . Preheat the oven to 180°C/350°F/gas mark 5. Transfer the mixture to the prepared baking dish and top with the cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden. www.wcrf-uk.org A Peruvian paradise BY GORDON BLUE IT’S hard to keep up with the merry-go-round of new and exciting places to eat in Shoreditch, but how could you not go and try a Peruvian restaurant? The concept is based on the family-run Picantarias in the Andes, and the general all-arewelcome vibe is tangible as soon as you enter. The lighting is perfection at Andina, candles and copper emitting a warm glow. The menu is at least 50 per cent vegetarian, and healthy, nutritious ingredients are sure to hit the right notes for the abstinent. The cocktail menu is inspirational and eccentric, imbibing far-flung ingredients such as marigold, greengage and quinoa milk (more on that later). We kick off with quinoa croquetas (no prizes for starting to see a theme) and yucas (fried cassava root vegetables with a nut and herb dip). Perfect bitesized portions of tasty morsels, which sharpen the appetite alongside the rather delicious chardonnay and cabernet. There’s a whole separate menu for ceviches, which sound A high end culinary experience awaits at Andina stunning in the raw and fresh glory. I only stop obsessing about trying everything when I’m promised a return visit. My main of quinoa burger (oh yes, now you’re seeing it) was better than any burger I’ve had. Chilli mayo, papaya, mint and kiwi allow the quinoa to sing. The quinoa grain is one of those funny ingredients that on its own doesn’t really amount to much, but with careful flavouring and preparation through marinating can easily become the star of the show, particularly to those veggies among us. Our other main of causas amantani (potato cakes topped with hake, scallop and trout) was a thing of beauty. Delicious and lovingly prepared, this is a piéce de resistance. We were too full for pudding even though the menu included such tempting offerings as quinoa chocolate brownie (I know), filo pastry filled with dulce de leche (which is the kind of ingredient I could happily pipe straight into my mouth) and pumpkin donuts with vanilla ice cream. Even typing that I’ve started to salivate like a Pavlovian dog. Two courses and wine for two totalled just over £50 including service, which in my book is a billy bargain for such a high end culinary experience. This is certainly the Machu Picchu of Peruvian restaurants, if not of London in general. Andina is at 1 Redchurch Street, E2. Tel: 7920 6499. WEEKEND ISLAMIC SCHOOL Al-Ihsan ACADEMY FOR BOYS AND GIRLS AGED 4-16 YEARS Al-Ihsan Academy provides an Islamic, child-friendly and structured learning environment for children. OPEN Refreshments Sunday 23 Feb 2014 QAIDA | QURAN | ARABIC are given to the DUA | ISLAMIC STUDIES pupils Time: 10am to 4pm during break times DAY STORIES | MORALS & MANNERS on a daily basis. Venue: Al-Ihsan Academy, 101 Commercial Road London E1 1RD & EXHIBITION OPEN DAYS are a great opportunity to visit the school, see the learning environment, meet teachers, find out what and how we teach the curriculum and much more… Al-Ihsan Academy, Duru House, 101 Commercial Road, London E1 1RD T: 020 7426 0911 E: info@alihsanacademy.org W: www.alihsanacademy.org Head Teacher: Saleh Ahmed 07903 726607 HOW TO ENROL Call 020 7426 0911 Visit Al-Ihsan Academy Sat-Sun 9am-5pm SPACES ARE LIMITED Enrol your child today! Register Online at www.alihsanacademy.org 17 – 23 FEBRUARY 2014 N E W S F R O M TOWER HAMLETS COUNCIL AND YOUR COMMUNITY 23


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