I’ve really taken to Blake’s Kefir and now have it most evenings before bed. I originally started drinking it to see if it might help with my heartburn and indigestion, and I’ve personally noticed a huge difference. I really enjoy the fresh, tangy taste too, which is a bonus. It’s definitely become one of my favourites and something I’m very happy to recommend.  Review by Annmarie

Luiza recently made Kibe, a popular Brazilian dish, and I was lucky enough to try it. It was absolutely delicious and a lovely opportunity to experience a taste of Brazilian food and learn about a dish I hadn’t tried before.

One of the nicest things about food is how it brings people together and gives us a chance to discover different flavours, traditions and ways of cooking. After enjoying Luiza’s Kibe so much, I asked if she would share her recipe with us so that others could try making it at home too.

Thank you, Luiza, for sharing a little taste of Brazil with us. We hope you enjoy it as much as I did!

INGREDIENTS

• 1kg minced meat
• 500g bulgur wheat

• 2 large onions, finely diced
• 1 bunch fresh mint, finely chopped
• Salt, to taste
• Black pepper, to taste
• 1 pinch za'atar seasoning
• Juice of 1 lemon
• Juice of 1 lime
• Butter, for greasing and baking

METHOD

1. Soak the bulgur wheat in water for at least 3 hours.
2. Drain the bulgur thoroughly. Squeeze out as much excess water as possible using a sieve or clean cloth.
3. In a large bowl, combine the minced meat, bulgur wheat, onions, mint, salt, pepper, za'atar, lemon juice, and lime juice. Mix well until all ingredients are evenly combined.
4. Lightly grease a baking tray with butter, using just enough to coat the base.
5. Transfer the mixture to the tray and spread it evenly, pressing it down to create a smooth, level surface.
6. Using a sharp knife, score the mixture into diamond-shaped portions.
7. Place a small amount of butter (about 1 tablespoon in total, divided between the cuts) over the scored surface.
8. Bake in a preheated oven at 200°C for 40 minutes, or until the top is golden brown and the meat is fully cooked.
9. Allow to cool slightly before serving.

 
 
Serving Suggestion
Serve warm with a fresh salad (labneh – or strained yoghurt), or a squeeze of lemon juice.

Luiza Verillo
 
Picture source: receiteria.com.br

October often brings an abundance of apples, whether they’re picked from the garden, shared by a neighbour or bought because they were simply too good to leave behind. The challenge is using them before they start to soften. The good news is that an apple doesn’t need to look perfect to taste delicious.

Slightly bruised or softer apples are ideal for cooking. Chop them into porridge, stew them with a little cinnamon, make apple sauce or add them to crumbles and cakes. You can also slice and freeze them for later baking, or dehydrate thin slices into naturally sweet apple snacks. You can even leave the peel on for many recipes, saving time and reducing waste.

If you have far more than you can use, share them with family, friends or neighbours. A bag of home-grown apples left on a doorstep can be a lovely autumn gift.

Simple Apple Compote
Chop 4 or 5 apples, removing any damaged parts and the cores. Place in a saucepan with a small splash of water and a sprinkle of cinnamon. Cook gently until soft. Leave chunky or mash to your preferred texture.

Enjoy with porridge, yoghurt, pancakes or granola, or serve warm as a simple dessert.

Zero waste doesn't always mean finding complicated solutions. Sometimes it's simply making the most of what is already growing around us.

Geraldine Fitzpatrick