Monthly Archives: January 2013

Pepa Ivanova’s Cheese pie, banica, gibanica, burek… and many other names found in the Balkans

2-3 eggs
200-300 grams feta cheese
500 ml yogurt
a bit of oil or melted butter,
a bit of salt if the feta is not too salty
filo pastry
baking pan in any shape you have available
15-30 mins

LOVE!

MIx all in a bowl, and leave the cheese in slightly bigger pieces – I prefer it, because I like to know what I eat (smile).

You can put a bit of the mix on each sheet, rolled and turn it as a big mandala and form in a round baking pan. OR! use a another shape of baking pan and distribute the mix inbetween one or two layers, and be sure you have enough at the edges to do – don’t have them dry after baking.

This one you can cut after baking on squares or triangles for example. Don’t forget to put a bit of oil on the bottom of the pan and sometimes inbetween. If you have left of the mixture, you can put a bit on the top sheets, more for decoration. Before you bake it, use a
fork to make holes here and there from the top to the bottom of the pie.

Bake! 220°C / both sides for around 15 minutes until you get a nice colour on the top. Check if it’s well baked on the bottom with a fork.

Enjoy!

In the Balkans we have this at anytime and with anything.

Another mix. I personally like – apart of the cheese one – you can cook some chopped leek in a pan with a bit of salt and oil/butter and add between the layers too, black olives and nuts go nicely too.

Sweet!

With filo pastry you can make apple, pumpkin, ginger or nuts and cinnamon sweet pie very quick as well

Herz Festival | Greece February 2013

Plenty of Touch-associated artists are taking part in this festival, which runs from February 8th to 9th in Athens.
Biosphere
Ryoji Ikeda
Jacob Kirkegaard
Thomas Köner
Mika Vainio
and of course, the man who put it all together, Novi_sad
www.hertzfestival.com

The Art of Listening 3


with Mike Harding, Sandra Jasper & BJNilsen
Transmedia presents: The Art of Listening 3, Touch’s residency in Brussels, January 21-25 2013. This residency is part of the Masters Degree course at Sint Lucas College (Luca).
1st and 2nd year students from Belgium, Bulgaria, Colombia, Croatia, Greece, Portugal, Russia, Slovenia, Venezuela…
(You can read about last year’s residency here)
The seminar is part of the research project City of Sounds by Joost Fonteyne/Boris Debackere/Steven Devleminck. More on Transmedia can be found here.
continue further reading…

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Touch Special on Swedish Radio | 20th January 2013

Mats Almegård presents a two hour Touch special on Sunday 20th January
“On Sunday at 8 pm local swedish time (7pm GMT) we will broadcast our 2 hour Touch special.”
sverigesradio.se

Maja Wozencroft’s Variations on rice or millet porridge (for babies approx. 6-24 months)

Brown rice (round grain is best) – or millet. Both have no gluten so they’re easier to digest, absorb and tolerate than any other grain. Millet is perfect for infections of any kind – it’s a natural antibiotic. Both are very stabilising, building core energy and gently massaging body and brain – neither of them extreme in terms of energies they sustain and develop. Rice porridge reheats a bit easier as millet can get very jelly when cold. You’ll find your ways…

Grind rice or millet into a powder, initially very thin, later can be thicker. Mix with water or with milk diluted with water and boil, then simmer for at least 20 mins, often mixing. First ratio to experiment with: 1 bottle = 165 ml of milk mixed with 85 ml of water – or simply 250 ml of water (a glass) – mixed with 1-3 flat spoons of ground grains, depending on how thick you want it (1 – watery and easy to drink, 3 – really thick; I never went beyond 2).
It’s okay on its own, but once your baby grows and is ready for more adventures… The milky porridge is great with sweetish flavours for breakfast and supper, the watery one with more savoury, vegy stuff during the day.

Steam/boil locally grown fruit (apple all year around, berries during their season, pear in the summer; add a pinch of cinammon to energetically warm it up) or local veg (carrots, parsnips, pumpkin, broccoli, etc.) topped with few drops of good oil (oil, linseed, pumpkin, sesame).

Add the fruit/veg mash to the previously cooked porridge and mash in the mixer.
“I used to cook a big pot of porridge for approx. 6 bottles at a time every other evening, one bottle for immediate use and the rest to be kept in the fridge for the next 2 days (never in the freezer – it freezes the food’s – and thus body’s – energy), filling 3/4 of each bottle with porridge to leave some room for the fruit/veg mix. Sometimes I’d only add a freshly cooked & hot fruit/veg to a cold bottle (in the summer), at other times I’d gently reheat the porridge too (in the winter). Don’t microwave it (same baddie as the freezer) – just put the bottle into hot water or simply warm it up in a pot, like a soup.” [Magda Raczynska]

@monkeycatman’s Food Bog

Found some plastic bags in the freezer, blended the contents with spices and apple sauce. Cannot be more specific.

Touch Radio 89 | Richard Francis/Rosy Parlane/Rachel Shearer

06.01.13 – Live at The Audio Foundation, Auckland, New Zealand, August 11th 2012 – 22:33 – 320 kbps


Recorded at the Now! Here! Festival to celebrate the launch of the book Erewhon Calling: Experimental Sound in New Zealand. Mastered by Rachel Shearer. Thank you: Zoe Drayton, David Hornblow. Click here for Erewhon Calling‘s website.
Subscribe to the TouchPod podcast of TouchRadio via the iTunes Music Store
Play “Live at The Audio Foundation, Auckland, New Zealand, August 11th 2012”
www.touchradio.org.uk
www.richardfrancis.net.nz
www.rosyparlane.com
www.audiofoundation.org.nz

Mandy H’s Liquid Nails

I tin artichokes
Cup of mayonnaise
Cup of cheddar cheese
2 cloves garlic
2-3 Halapeno peppers

Liquidate (sic) and either put in separate ramekins or in a large dish, sprinkle with parmesan and bake.

Serve with tortilla chips or crudites.

BY APPOINTMENT TO THE ROYAL ELBOW

Touch.30 on Late Junction | January 2013

Fiona Talkington has been playing extracts from “Thirty years and counting”, the Touch.30 CD and double vinyl release for Touch’s 30th year.

You can catch up with Late Junction here and buy the product in the TouchShop. Hurry while stocks last… both formats are limited editions…

Congratulations to Late Junction in their 10th year…

Kari Basile Hildarson Grisey’s Delicious Mashed Carrots

Ingredients:

A few carrots, a drop of cold pressed organic oil

Instructions:

Steam the carrots.
Mash them with a potato masher or in a mixer.
Add the drop of oil.

To thin the mash, take a small amount of water from the steamer and add that…
Serve with a soft spoon.

2013

So after a momentous year…, Touch31 kicks off with a 2 x USB release of recordings from Touch.30 live at Beaconsfield, and restarts the 7″ series, ‘Touch Sevens’ with releases from Rosy Parlane & Sohrab. Jacob Kirkegaard’s first vinyl, Conversion, followed in March. Further releases followed from Bruce Gilbert + BAW, Burkhard Stangl, his first for the label, and a collaboration between Mika Vainio & Joachim Nordwall. BJNilsen’s “The Eye of the Microphone” followed in December.

Meanwhile field trips with Jana Winderen (Scotlland), various talks and presentations (Lincoln University), live events included Anna von Hausswolff and Chris Watson, collaborating for the first time with Hildur Gudnadottir (with programming by Tony Myatt), at Lincoln Cathedral as part of Frequency Festival of Digital Arts. Spire continued its select programming at Kontraste Festival, Austria – releasing Marcus Davidson’s “The Passing” as a download only production, with Charles Matthews on Organ. Bergen Cathedral also hosted Spire at The Festival for Church, Art and Music in Bergen kirkeautunnale 2013 (Norway).

The Touch Mentorship programme opens with Jiyeon Kim (South Korea) and Pepa Ivanova (Bulgaria) as the first two recipients. Jiyeon Kim performs at the Touch live event at Ausland, Berlin.