Lots of exciting news this week – first of all I set the official date for the launch on my poetry book. But, more on that later!
Speaking of poetry – next I want to introduce Trap-ease – this is going to be a physical theatre performance (Wi111ow) with live music (Fuzzhoneys) and the actors will be using my poems as a script. It’s hard to explain the effect this makes without watching it. However, we do need your help!! We’ve created an Indiegogo page to be able to collect some funds towards that will go towards bringing you the best possible performance. This is the chance to immerse yourself in a theatrical, poetic and musical experience Click the link above, every little helps and is immensely appreciated – plus you get a little gift made with lots of love <3
Read my article about olives and how to make an olive and caper dip using fresh, local products.
1 can white beans, drained
1 onion, finely diced
1 can chickpeas, drained
700ml vegetable stock, heated
1 teaspoon turmeric
1 teaspoon paprika
3 inch Parmesan rind
2/3 cup quinoa/buckwheat mix, rinsed under running water
1 can tomato pieces
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 cup wine
2 tablespoons olive oil
1 carrot, finely diced
salt and pepper to taste
In a deep skillet, heat the olive oil and fry the onion. Add turmeric and paprika. Do not let the onion burn or brown, if necessary add some water or wine.
Add the carrot and stir frequently. When the onion becomes translucent, add the wine, chickpeas and beans. Continue to stir. Add the Parmesan rind.
Add the diced tomatoes, apple cider vinegar and sugar and slowly add the stock.
Stir and cover for 5 minutes.
Add the quinoa and buckwheat, mix your soup and cook for a further 12 minutes until all ingredients are cooked. Remove the Parmesan rind before serving.