Talofa Lava – it’s another beeeaaautiful day in paradise. Spring is coming and it’s time to awaken and reach up out of that winter slumber. Rise and shine sleepyheads, there’s a world out there waiting for you.

booooiiiing booooiiiing

Please excuse the random placing of the photos … learning curves don’t always bend where you hope !

Sister Rasela donning the apron and headphones today, an unusual yet exciting combination mixing music, interviews and other unique ingredients together to bring you radio you can taste … just use your imagination. 

 Track 1 : Bob Marley ~ Is this Love  http://www.youtube.com/watch?v=CHekNnySAfM

We start with a little story i found in the in flight magazine en route to Samoa a few (too many) weeks ago. It’s about the latest food movement known as the ‘Food Rave’ http://www.nytimes.com/2011/04/15/us/15rave.html  which is basically where locavores and food fetishists gather under the cover of night to cook, sell and eat foodstuffs from pop-up market stalls. Just like the illegal rave/dance party explosion that took off in London the late 80’s, no-one knows where it is, when it’s going to happen or in fact if it even did, for the next day there is not so much as a paper napkin as evidence of a midnight meandering munch.

All night binging on wholesome goodness ... now that's a turn around !

It began in San Francisco as a way for food geeks to gather and sell their wares without paying high vendor fees, health permits or liability insurance and it seems to be growing into a form of underground indie movement that can be found as far afield as London and Amsterdam. I wonder how long it will be until it hits the star strewn back alleys of Australia. Soon i hope. It’s a movement similar to guerrilla gardening, knit-graffiti and pop-up food trucks. It’s a very hipster response to economic downturn and the fast food generation. Most of what is sold is homegrown, homemade and gives buyers a taste of something fresh amongst the dimly lit streets of these ‘invisible’ markets. It’s an urban phenomenon fuelled by social media, conscience and never ending hunger.

 It’s fast gaining momentum as markets grow in size gathering memerships from thousands of willing participants with huge appetites and the passion for creativity in all areas of food supply. In the words of Chef Christopher Lee who started up a pop-up food market in California – “It’s about stripping away … the externalities and artificial things. It’s about getting rid of the wall that separates the kitchen and the dining room” uummm if you live in a house big enough to have a wall between the two of course !

So keep an ear out for talk of such a movement in cities around Australia and be sure to let us know here in the belly kitchen won’t you ?? ssssshhhhh secret squirrel like .. ya know ?

A bellysister raving illegally til daybreak

 Track 2: Give a little Love ~ Aswad http://youtu.be/X_0mlZIW1_0 

Over these past few weeks of August during our annual Major Subscriber Drive we have pleaded with you in so many ways to subscribe to your “Community Radio Station” – ” The Voice of the People” so i thought OK, lets hear from some of those voices, the people that make up a part of our food loving community, the ones you might live up the road from, stand behind in the cue at the post office or sit in front of at the movies, the ones you smile at as you pass on the streets of the Shire, you know, people just like YOU.

Both of my guests today share a passion for good food akin to that of a first crush … and perhaps food is the first thing we fall in love with and the one emotion that stays in our hearts every day from the moment we are born. Whatever your tastes, whatever fills your shopping bag, pantry shelves, fridges, fruitbaskets, mouths and belly’s LOVE and GOOD FOOD should go hand in hand and it’s something we can never get our fill of here on belly.

Pepa and Oliver are two passionate belly’s of the Shire and they each shared stories about their fondness for food with mouthwatering mumblings and a recipe or two all stirred simmeringly into your marvellous Monday morning.

Track 3 : Piece of my heart ~ Barry Briggs from Reggae Love Songs. Can’t find it on you tube so heres the live Janis Joplin original http://youtu.be/-7JVxE2SYxo 

**WARNING – THIS SHOW MAY MAKE YOUR BELLY RUMBLE**

The lovely PEPA and a story or two …

As you will all know inside out and back to front by now, our major subscriber drive ended on 21st August and on that particular Sunday we all had a bit of a knees up at the station. Well, we did make it to 21yrs so we had good reason to celebrate … i mean with a cake like this how could you not ??

Our birthday cake … lasted about half and hour before it dissapeared into thin air … errr … make that happy belly’s

The 100 or so volunteers who all help to make this station move and groove have all been acknowledged along with supporters and subscribers near and far but i thought in particular Pepa should be thanked for she lovingly fed all of our hungry belly’s throughout the afternoon and evening helping us to soak up all that bubbly mineral water we were all drinking.

When i arrived, i instantly gravitated towards the food table (a habit of mine) and was in awe of the display of vibrant, wholesome food that was layed out like a family feast. Actually. it’s not all that uncommon to turn up to a BayFM gathering of some description to discover that the person who has volunteered to organise the food has made it themselves, sometimes even grown it !! Many a BayFM management meeting has been encouragingly enhanced by the tasty treats for tea from Carrie D (The Cowboy Sweetheart) and the succulent sweets brought in by Quentin (Q’s Jazz and Blues) Watts courtesy of her talented sister, are almost reason enough to join the committee and stay for a very long time … mmmmm management meetings never tasted so good.

a i r w a v e s o f l o v e

So a huge thanks to Pepa for all the love, energy, time and thought that went into what could easily have been a few plastic containers from the supermarket full of fast machine produced junkfood. Alot of people thanked her on the night as we each stood in front of the table for long periods chatting and munching and mmmmmmming and ooooooohing trying to pretend that we were  there to talk to each other which was actually physically impossible due to the fact that our mouths were so full we couldn’t !!

A wanna be presenter for next season getting a taste for it

Track 4: Last war ~ Berres Hammond http://youtu.be/tS70kgpWbH8 

Pepa shopped locally from markets and local grocers, noticing that one of the hardest things was to obtain any form of receipt for the petty cash records as it’s not a market thing to ask or recieve dockets for purchases. She ended up getting intials and signatures instead. Great, another way to help save this planet, the trees and the amount of uncecesary packaged waste and rubbish that usually comes with a shop at a big chain supermarket.

We talked about taking the time to think about what it is you are going to make a few days before you invite guests over or before you prepare for a gathering. Allow yourself a day or two for purchasing, soaking, preperation and creativity. Make sure you have the time to put a little (or alot) of loving energy into what you make. The place that you prepare the food should be chilled and calm and you shouldn’t be rushed and hurried with anxious energy flying around. Whatever we touch carries our energy and that energy in the food we make is part of what is used to fuel our bodies. It’s going inside your precious body so it makes sense to prepare food with love and care if that’s what you wish for your body. Think about the reason you are inviting your friends and lovers over or volunteering to feed people in any situation, even if you eat alone. It’s a chance to spread some real good lovin and what better way to spread it than in a dip ?!

Three of the easy to make dips that Pepa prepared for us all were Guacamole, Blackeyed Bean Dip and Tabouli and she has very graciously provided us with the mouthwatering recipes. I highly recommend all three … although i must say i think the Blackeyed Bean Dip won me over if i had to choose my favorite.

Quantities of ingreients depend on the amount you want to make and what is readily and closely available. Of course it’s going to taste different to the last one, keep food entertainingly varied. It should be stimulating and sustainable, calming and comforting. A smooth ride through the day. Eat intuitively and when your body tells you to. Keep it fresh and alive. If your food is then you will be too. Believe me, i’m living it here in Byron snd i’m  feeling more alive than i ever have. Gotta find the balance that suits your own body. You, me and everyone else are all uniquely beautiful individuals and what suits you might not suit me right now Learn what your body needs not just what it wants. Big difference. Honor your own needs. Make it your own way.

Track 5: Baby I Love your way ~ Big Mountain http://youtu.be/iT6Uc-dYKyg

MEXICAN GUACAMOLE – Garlic Free. Cool, sweet, smooth and juicy.

Guacamole

• Avocados
• Red onion
• Corriander
• Green  Chilli
• Red Chilli
• Lemon Juice
• Olive Oil
• Tomatoes

Chop tomatoes, salad onion, chillies and corriander. Cream the avocados then add to the rest of the ingredients. Add lemon juice and olive oil. Season with salt and pepper.

BLACKEYED BEAN DIP

Blackeyed bean dip

• 1 cup blackeyed beans
• Garlic peeled and quatered
• Olive oil
• Lemon Juice
• Cumin pinches

Soak beans overnight. Boil until cooked. When nearly ready add salt. Strain and place into small bowl. Add garlic, cummin, lemon and olive oil. Blend to your desired smoothness, Season to taste.

  Fresh an’ wild TABOULI … can’t ya just taste it ?

Tabouli

• Parsley x 1 bunch flat or curly
• Tomatoes x2
• Spring Onions
• Burgal 
• Lemon Juice

Soak Burgal/Buckwheat overnight. Drain then place in a clean cloth and wring out any excess water. Finely chop tomatoes, spring onions and parsley. Combine all ingredients then dress with lemon juice, salt pepper and olive oil.

Might i suggest you make all three of these dishes, get some fresh seeded bread, fresh leaves of rocket or lettuce, switch on a sunny Spring day and get some picnic tunes going. Find somewhere as beautiful as you can find that day and share all of that loveliness with others. Bring back the lazy days of feasts in the gentle warming rays of Spring. Ignite flames of awareness …  back into the light.

Track 6: Dedicated to the One I Love ~ Bitty McLean http://youtu.be/VMTLDKbmlEs 

Remember to love yourself on the inside and the outside will take care of it’self. Think about how much money and time is spent on maintaining and decorating the outside of your body and then tell me again that you can’t really afford to eat unsprayed organic food instead of chemical ridden poison.

Happy Springtime shennanigans ...

SEVILLE ORANGE MARMALADE RECIPE – by Judy McDonald

7 Seville Oranges
10 cups of water [2.5 litres]
cc 8 cups of sugar [1.6 kg]

1.Wash oranges, scrub clean if necessary, cut out any imperfections in the skin.
2. Cut oranges into quarters and remove and save the central membranes and all pips [the source of pectin needed for a good set].
3.Slice oranges finely and put in a large ceramic or glass bowl and cover with the water.
4.Collect all the pips & membrane in a muslin bag [with string attached] and leave to soak with the fruit and water over night [24 hrs].
-soaking overnight will help tenderise the skins and reduce the cooking time in the first stage.
5.Next day, put the fruit, pips etc  [in the muslin bag tied to jam pan handle] into a large cooking container /preserving pan.
6.Bring to the boil slowly and simmer for around 45 minutes until the skins are tender.
7.Use a metal spoon to press all the pectin out of the muslin bag and into the fruit mix.
8.In the meantime it is recommended that you warm the sugar [reduces the time taken to bring the fruit pulp back to the boil in stage two] and thoroughly clean and prepare your jars and lids.
9.Measure the fruit pulp by the cup and then put back into the preserving pan with the equivalent cups of sugar [ie one cup of pulp =one cup of warmed sugar].
10.Stir and dissolve in the sugar with a wooden spoon and bring the mixture back to the boil quickly on a high flame and boil for up to 40 minutes.
12.Stir with a wooden spoon pretty constantly to prevent the marmalade sticking to the bottom of the pan and burning.
13.Whilst it is boiling skim off the scum with a metal spoon.
14.Start testing from about 20 minutes after it has boiled, to see if the marmalade has set [see note below].
15.Leave the jam rest for 5-10 minutes before putting into hot jars [ pre-heated in the oven to sterilise them] to ensure that the fruit sits evenly in the jars rather than rising to the top.
16.Wait for the jam to cool before putting on the lids to avoid condensation forming which can cause mould to form on the top of the marmalade. Cut rounds of baking paper inserted in the lid can help.

Setting point
-you will notice the mixture becoming more viscous, wrinkly skin will begin to form on the sides of the pan, sticky drops will fall from your wooden spoon when it is held up on its side.
-another test is to have a cold plate [put in freezer before etc] and when you think the marmalade[or jam] is beginning to set, put some ‘drops’ onto the plate.
It is set when the the skin wrinkles,or you when you can run your finger cleanly through the centre dividing the drop.

-freshly picked fruit will reach setting point more quickly, sometimes only 20 minutes of boiling is required.
-the longer you boil in the second stage,the darker the marmalade [or jam] will become and you’ll lose the fresh fruit flavour[as well as possibly ending up with over dense /hard set marmalade].

-don’t pick your citrus for marmalade in wet weather [it can adversely affect the process].
-don’t try and reduce the sugar ratio it will affect the setting process and the marmalade will not ‘keep’: it will not be ‘preserved’ …

Seville Orange Marmalade

7 Seville Oranges 
10 cups of water [2.5 litres]
cc 8 cups of sugar [1.6 kg]

1.Wash oranges, scrub clean if necessary, cut out any imperfections in the skin.
2. Cut oranges into quarters and remove and save the central membranes and all pips [the source of pectin needed for a good set].
3.Slice oranges finely and put in a large ceramic or glass bowl and cover with the water.
4.Collect all the pips & membrane in a muslin bag [with string attached] and leave to soak with the fruit and water over night [24 hrs].
  -soaking overnight will help tenderise the skins and reduce the cooking time in the first stage.
5.Next day, put the fruit, pips etc  [in the muslin bag tied to jam pan handle] into a large cooking container /preserving pan.
6.Bring to the boil slowly and simmer for around 45 minutes until the skins are tender.
7.Use a metal spoon to press all the pectin out of the muslin bag and into the fruit mix. 
8.In the meantime it is recommended that you warm the sugar [reduces the time taken to bring the fruit pulp back to the boil in stage two] and thoroughly clean and prepare your jars and lids.  
9.Measure the fruit pulp by the cup and then put back into the preserving pan with the equivalent cups of sugar [ie one cup of pulp =one cup of warmed sugar].
10.Stir and dissolve in the sugar with a wooden spoon and bring the mixture back to the boil quickly on a high flame and boil for up to 40 minutes.
12.Stir with a wooden spoon pretty constantly to prevent the marmalade sticking to the bottom of the pan and burning.  
13.Whilst it is boiling skim off the scum with a metal spoon.
14.Start testing from about 20 minutes after it has boiled, to see if the marmalade has set [see note below].
15.Leave the jam rest for 5-10 minutes before putting into hot jars [ pre-heated in the oven to sterilise them] to ensure that the fruit sits evenly in the jars rather than rising to the top.
16.Wait for the jam to cool before putting on the lids to avoid condensation forming which can cause mould to form on the top of the marmalade. Cut rounds of baking paper inserted in the lid can help.

Setting point
-you will notice the mixture becoming more viscous, wrinkly skin will begin to form on the sides of the pan, sticky drops will fall from your wooden spoon when it is held up on its side.
-another test is to have a cold plate [put in freezer before etc] and when you think the marmalade[or jam] is beginning to set, put some 'drops' onto the plate.
 It is set when the the skin wrinkles,or you when you can run your finger cleanly through the centre dividing the drop.

-freshly picked fruit will reach setting point more quickly, sometimes only 20 minutes of boiling is required. 
-the longer you boil in the second stage,the darker the marmalade [or jam] will become and you'll lose the fresh fruit flavour[as well as possibly ending up with over dense /hard set marmalade].

-don't pick your citrus for marmalade in wet weather [it can adversely affect the process].
-don't try and reduce the sugar ratio it will affect the setting process and the marmalade will not 'keep': it will not be 'preserved' ...