Monthly Archives: October 2010

Lesley Handford’s Glacier Carrot Cake

8oz plain flour
8oz light soft brown sugar
1 tspn baking powder
2 teaspoons of ground cinnamon
6 fl. oz sunflower oil
2 eggs lightly hit
1lb carrots, cooked and pureed
4 oz chopped walnuts
2 oz dessicated coconut

Mix the dry ingredients (by hand if you wish) → sticky. Beat or hit the carrots in. Fold in the walnuts and coconut. Pour into tin → oven 180ºC for 1 ¼ hours or until cooked – soggy in the middle – and leave to cool.

Frosted runny top:

8oz low fat cream cheese
8oz icing sugar
1 tspn lemon juice

Do not or do (as you wish) put cheese in mixes, add icing sugar and lemon. Pour all over cake even if its hot because it is too boring to wait.

ENJOY with friends

Spire 4 – Pietro Riparbelli “4 Churches”

4 tracks – mp3 download – 42:09
Mastered by Giuseppe Verticchio

Track listing and notes:

1. The Dome, Orvieto

I was in Orvieto for 3 days and recorded some sound during the morning, trying to avoid the tourists. I always try to find the cathedral without too many people but at the same time there must been some, because their sounds allow us to perceive the reverb of the space.
Moreover, I’ve recorded voices from a choir during a celebration and I’ve utilised a sample of the organ of the cathedrals. The Dome of Orvieto is a fantastic gothic church. Orvieto is an Etruscan city and it’s on a hill in which caves were excavated by the Etruscans. During the Second World War the Nazis didn’t bomb Orvieto because of the amazing cathedral that they wanted to take back to Germany!

2. The Basilica, Assisi

I was for one week and recorded sounds within the interior of the Basilica where the relics of Saint Francis are kept. It is a really dark place where there are a lot of passages with stairs to reach the crypt. There are many frescoes by Giotto – really wonderful. It is a place of meditation and there is an incredible silence, although you have to find the Basilica without tourists early in the morning. I was seated in front of the stone of the relics for a long time each day. There are a lot of guards that control everything – especially people like me who were there everyday. At the end of the track you can hear a chant by nuns recorded from within the Basilica. They were behind a window and it was a fantastic experience.

3. The Cathedral of Saint Germain, Paris

This was the first Cathedral of Paris built around 500 A.D.
I found within this cathedral a crazy English woman that was telling stories and laughing to herself. I stayed close to her and she thought I wanted to kill her; so she attacked and punched me. I’ve recorded organs and chanting voices. The distorted sounds are pitched organs.

4. Notre Dame, Paris

This is the least organised composition because it is almost impossible to recorded the reverb of this place because of the tourist that are there all the day at every hour. But I’ve managed to record an organ session and a mass.


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Alice Kim’s Yachaejeon or Vegetable Pancake

Here is the recipe for yachaejeon or vegetable pancake. (We also call this pajeon. Pa means green onions, and yachae means vegetables. Jeon means fried pancake.) This is an all-time favorite dish for Koreans. It often appears on our table, and a lot of Koreans crave this on a rainy day. It goes well with rice, or by itself as well. You’ll notice how you can experiment with what goes into the batter, like adding onions to it.

1/2 cup flour
1 tsp salt
2/3 cup water
1/2 cup green onions chopped in a roughly two-inch length
3 cups Asian chives chopped (or if you don’t have this, just replace with more green onions)
1/2 cup zucchini shredded
2/3 cup shrimp and/or scallops (optional)
eggs (optional)
oil for cooking
1 tbsp soy sauce
1/2 tsp rice vinegar

In a mixing bowl, combine 1/2 cup of flour, 1 teaspoon of salt, and 2/3 cup of water.
Add green onions, Asian chives and zucchini into the flour mixture.
Mix the batter well.
On a heated fry pan, drizzle about a tablespoon of oil and spread the batter, like when you are making pancake. Lower the heat to medium.
Place the seafood on top of the vegetables and press down with a spoon or spatula.
When the pancake is cooked about 70%, with the rim turning brown, beat one egg and spread it around the center of the pancake. Cook a couple of minutes over low heat.
Turn over the pancake with a spatula.
Add more oil as needed.
Serve it with a dipping sauce of soy sauce and vinegar combined.

You can get a video of making this dish here