Food Diary

I’m super excited to be offering hamper fillers this year. Everything is made to order in my kitchen in Hove and will be available for collection or local delivery week beginning 17th December. Every jar includes the recipe so that the recipient (or you) can recreate them at home.

On offer this year….

12oz Jars. Will keep in a cool, dark place for at least 4-6 months (kimchi a little less,
mincemeat a little more, all clearly labeled on jars. Once opended store in fridge and eat within 4 weeks.

Spicy Beer Pickles – Made with Bison Brewery Beer – like boozy gherkins. Great with cold meats, sandwiches, burgers, in a potato salad or just straight from the jar (vg) £6.50

Carrot & Radish Kimchi – A great addition to most meals, amazing in a cheese toastie (vg) £6.00

Roasted Pineapple & Habanero Chilli Sauce – A kick of heat, a touch of sweet. Great sprinkled on most things including in a bloody Mary! (vg) £6.00

Quince & Apple Mincemeat – Made without suet so can be eaten on toast, with granola, straight from the jar with a spoon or used for making mince pies and other Christmas bakes (vg) £4.00B

1L cliptop jars full to the brim with treats, at least 1 dozen in each jar. All best eaten within 2 weeks, apart from granola which will keep for 3-4 months

Rhubarb & Cashew Blondies – A Brilliant Noise favourite I believe! £12.00

Miso White Chocolate Chip Cookies – Trust me!  £8.00

Amaretti w/ Honey & Orange Blossom  – Almond based biscuits with a gentle orange blossom nod £9.00

Christmas Granola– My usual granola made extra specia with all the Christmas spices plus added nuts & dried cranberries (nuts and cranberries can be omitted dependent on allergies and aversions, vegan option available) £9.00

Cut off date for orders is the 14th December and everything is available to collect from 17th-24th December.

To order, just drop me an email to ivana.brdanovic@gmail.com

FEEL & TASTE
Sunday 25th November 11am – 2pm
£35 per person

We invite you to join us for our first Pretzel event. An opportunity to pause, taste & experience. Step away from everyday stresses, put down your mobile phone and enjoy some guilt free indulgence with us.

Located in a beautiful secret location in Brighton. We will guide you through 3 hours of unadulterated fun.

We will start with a yoga workshop about the sense of feeling. Through different breathing techniques and creative, fun and curious asana practice (yoga postures), we will try to create a bigger focus on the sensations of the body and so drawing the awareness inside. If you are familiar with Sandra’s teaching, you know there will be always some laughter, insightful knowledge and unexpected surprises. The long and sweet savasana will leave your body perfectly prepared for the second part of the day.

Where upon we will invite you to follow us downstairs for a hearty autumnal feast prepared by Ivana. Whilst you tuck into the food she will discuss the 5 taste senses and the importance of balancing flavours when cooking. Guests will be sent home with recipes from the meal so they can put these tips and tricks into practice. During the meal, you will also have an opportunity to chat with Sandra and Ivana about any yoga or food questions you may have (they do love talking about there passion)

Our events are very sociable and everyone will be sat together for the meal so its equally fine to come on your own or with friends.

To book simply head to this link. We will then email you to confirm whether you have any dietary requirements.

The location & other details will be emailed to attendees a few days before the event. Space is limited so we suggest reserving as early as you can.

Click here to read more about what Pretzel is all about.

We really hope you can join us!
Much love Ivana & Sandra

You may have seen some teasers popping up on Instagram over the last couple of days and I’m finally ready to confirm that the rumours are true! After a pretty long break – a bit longer than we expected. I am hopping on a train from Brighton to Cambridge so that Jo & I are joining forces again. Do you think #returnofthelickers will catch on? We have both been busy with our own projects and travels over the last 4+ years and are bursting to the brim with ideas. If you’re scratching your head wondering what the hell Platelickers is you can read about some of our previous events here.

The finer details..

On from 7.00pm Friday 17th & Saturday 18th August we will be setting up shop at the idyllic & brand spanking new Paus just outside of Cambridge near Bourn.

Tickets are £35 per person & will go live at 7pm on Wednesday 25th July. They can be purchased by clicking on the button at the end of the post. Spaces are limited so we recommend you book early to avoid disappointment.

In true Platelickers fashion the menu will be kept a secret until the night but you can expect a 4 course Summer Feast with a welcome drink & we’re bringing back the BYO!

Because of the nature of these events we need to know any dietary requirements (vegetarian, pescatrian, gluten free etc) when booking. We will aim to cater for most dietary requirements but if you do have any please tell us as soon as you book by emailing us at platelickersanonymous@gmail.com & we will confirm with you ASAP

Booking

Friday 17th August SOLD OUT

To book for Saturday 18th August

Keep an eye on our instagrams @ivanabrdanovic @afternoontease for more teasers leading up to the dates.

A little while ago I was asked to come up with a Spanish tapas style dinner for a hen party celebration in Brighton. Sharing menus are always my favourite way to not only eat but serve for guests. Maybe I’m just greedy but I really like getting to try lots of different dishes in one sitting.

I think family style sharing menus work really well as they encourage guests to interact and means there will be plenty of variety so that everyone is happy. Plus if any guests have dietary requirements it makes makes it much more accessible for all.

To Start

Pan Con Tomate (vg) (gf)

Honey Glazed Chorizo (gf)

Manchego & Kale Empanadas (v)

Fried Spiced Chickpeas w/ Chopped Salad (vg) (gf)

Mains

Albondigas in a Smoky Tomato Sauce

Grilled Prawns w/ Romesco Sauce

Red Pepper Tortilla (v) (gf)

Patatas Bravas (v) (gf)

Grilled Courgette Salad w/ Pine Nuts & Sumac (vg) (gf)

Dessert

Arroz Con Leche w/ Poached Rhubarb (gf)

Romesco Sauce Recipe

This Romesco sauce is made with just almonds but some recipes do include hazelnuts, so you could use half almond, half hazelnut if you had some knocking about in your cupboard.

You will need-

• A couple of large roasted peppers from a jar or roast and peel your own
• 1 clove of garlic, finely grated or minced
• 55g toasted, blanched almonds
• 3 heaped tablespoons of tomato puree
• 1 tsp sweet smoked paprika
• Pinch cayenne pepper
• 2 tablespoons sherry vinegar
• Approx 120ml olive oil
• Salt & Pepper

To a food processor add the peppers, garlic, almonds, tomato puree, paprika & cayenne pepper. Pulse until everything is a uniform size then add the vinegar before slowly drizzling in the olive oil till it’s the consistency you are after. Season to taste & add more vinegar/oil as needed.

I think it’s particularly delicious with seafood but it would accompany chicken especially well. Or, why not serve it with vegetables? For a substantial vegan dinner roast some cauliflower florets or even a whole head of caulifower and when it’s roughly 10 minutes off being done toss the florets or spread the whole cauliflower in the Romesco sauce and return to the oven. Serve with a simple fresh green salad.