New gelateria in Soho with claims that is the best gelato in London, and I’d tend to agree..

Why do we love it?

It’s been three crap, drizzly, cold summers in London waiting for this one and the ice cream maker is in full effect once again. When in town it’s important to have a few options – up until Scoop, our new favourite was a little gelato stop in Chinatown (of all places) – I don’t remember the name but it’s right beside Baozi Inn, and their tangerine is tart and perfect after a bowl of fiery noodles.

But now there’s Scoop. I was initially taken by how beautifully they present the gelato but before I had time to think it might be all style, little substance I noticed the flavours, and it became obvious that this place was the real deal. My first try was pistaccio and mango (like eating the best pistaccio ever and maybe even the best mango ever), and I went back later in the day for chocolate sorbet and lemon as a true test of whether they could lay claim to being the best gelateria in London. All were delicious and bursting with flavour and yep, they earn the title. I’ve got my eye on the Indonesian cinnamon and pineapple for next time…

form and function

Where can you get it?

Scoop, on Brewer Street in Soho

Maple syrup is the concentrated sap from maple trees and butter tarts are made with it.

Why do we like it?

Most Canadians will have at some point trudged out to a sugar shack (or cabane a sucre) in the middle of the winter to see the sap from maple trees trickling into jugs, and watch burly men in flannel shirts boil huge vats of the stuff until it becomes a sweet maple syrup for our pancakes, or if you can’t wait, frozen on snow. It’s an institution. Maple syrup adds a deep sweet flavour to more obvious staples such as pancakes or more commonly in our house, to chili and salad dressings.

I’m just back from a trip home where I rekindled my love of another Canadian staple – butter tarts, which are like pecan tarts but without the nuts – and when I came back to London and had a craving discovered that maple syrup adds that familiar note:

Butter Tarts
1/2 cup raisins, 2 eggs, 1/3 cup maple syrup, 1 cup packed brown sugar, 3 tablespoons melted butter, short crust pastry
In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside. In a small mixing bowl, whisk together eggs, maple syrup, brown sugar, butter. Stir in raisins. Pour evenly into prepared tart shells. Bake in preheated 450°F (220°C) oven 5 minutes. Reduce heat to 350°F (180°C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 to 15 minutes before removing from the pan. Roll out one piece of dough, dusting with flour as needed, to about 1/8 inch (3 mm) thick. Using a cookie cutter, cut into approximately 4-inch (10 cm) circles and press gently into muffin or large tart pans.

the real canadian deal

Where can you get it?

It’s way cheaper if you can get to Canada (stock up!) but if not, your grocery store should have the syrup – just make sure it’s pure maple syrup and not some ‘maple flavoured’ rubbish.

Vaseline with rose and almond oil in a handy sized pot

Why do we like it?

When I was 12, my friends and I discovered and became addicted to Body Shop lip balms (I suspect we weren’t the only girls!). Kiwi fruit flavour was my favourite, the operative word being ‘flavour’ since those balms were packed full of sugar, and tasted great. What I didn’t realise was all that harmless and unintentional licking and reapplying would destroy my lips’ natural ability to produce moisture. And despite trying numerous varieties it seems like any balm that isn’t pure petroleum jelly eventually dries out my lips and makes them peel.

So, i’m stuck with Vaseline and innovations make me giddy. The rose and almond oil variety smells great, and leaves a little rosy tint. It’s easy to go ronald mcdonald if you’re used to the clear stuff so beware.

Where can you get it?

Boots!

A combination pen and mechanical pencil.

Why do we like it?

I made the switch to mechanical pencils a few years back – initially to erase, but in hindsight there’s something creative about writing with pencils that I don’t feel with pens. But sometimes you need a pen, and that’s where this pen/pencil comes in.

Muji’s pen/pencil uses a strong lead that doesn’t break easily and has a good eraser. The pen writes in a nice easy way in black ink, no smudges.

It may more girthy than you’re used to – like using a Sharpie. But who doesn’t like using Sharpies?

in action

Where can you get it?

Your Muji store should stock them or get it online.

A truck that serves the best burgers in London.

Why do we like it?

I love the concept of truck or street food – it’s relatively cheap to set up, you can drive wherever you want (permits permitting?) and showcase what is often a very exciting and special tasty treat. On my last trip to NY the most exciting food I tried was from trucks parked around a baseball park in Red Hook, Brooklyn. There are even awards for the best street food in NY and LA.

So having just come back from NY with a renewed sense of food purpose, I heard about this Meatwagon making amazing burgers, but unfortunately in an industrial estate in Peckham (way inconvenient). Luckily he was making guest appearances at a pub in Herne Hill (still south of the river, but doable) and so we made the trek. The first time we didn’t even get to try them because he sold out. So we had to go AGAIN, showed up an hour early, front of the queue and…it was all worth it. If you live in London, track down the Meatwagon and have a tremendous cheeseburger.

the genius at work - he traveled around the states perfecting his meat technique

We can only hope that aspiring chefs in London with a secret recipe up their sleeves follow suit…

Where can you get it?

It’s helpful to follow him on Twitter to find out where he’ll be parked.

A charming ramble from Sandling to Folkestone in Kent along disused railway lines, escarpments, castles, an orchard and a seaside promenade with potential for a swim – all one hour from London.

Why do we like it?

The new Southeastern high speed train takes you from St.Pancras to Kent in an hour. ONE HOUR and you’re ready to ramble in one of the most beautiful parts of the country.

I found this particular walk to be a real treat. It’s part of the TimeOut Country Walks series – all walks are designed to be within easy reach of London, and updates are provided by the dedicated ‘Saturday Walkers Club’. It can be a bit daunting going out on a two hour + walk, especially on your own. The attention to detail in these guided walks is staggering – every potential wrong turn has been anticipated and gentle guidance provided to lead you back to the right one. They also give seasonal guidance like ‘In the summer this path can be rather overgrown with nettles, if it is impassable return to the road corner…etc.’ Brilliant!

There are 80+ free walks on the site and I was drawn to this one because it’s described as a ‘swimming walk’ originally designed to be a stroll of sorts in the morning, getting you to the sea for an afternoon dip (but that’s entirely up to your tolerance of the chilly sea).

I can’t say enough good things about this walk. It made me want to high five, pump my fist in the air, smile at strangers (not that I saw many – you’ve got this walk pretty much to yourself) all day.

Soundtrack Belle and Sebastian’s Legal Man

Where can you get it?

Buy the TimeOut Country Walks series, or you can get this one and 80+ others free online.

A natural sweetener, squeezed from the prickly pith of Mexican agave plant.

Why do we like it?

It has a low GI content – much better than adding sugar for helping balance out your energy levels. And fun that it comes from a plant that looks like this:

I’m using it these days in Tracy Anderson’s kale juice concoction – it sounds way more daunting than it tastes. Like a grassy lemonade:

Blend two big fistfuls of trimmed and cut up kale, the juice of 2 lemons, one tbsp agave nectar, 1/2 cup of cold water. Put through a fine sieve, add more/less lemon and nectar and drink up.

Where can you get it?

It used to only be available in health food shops but now Waitrose (and maybe other supermarkets?) carry it – yipee!

A paste made from umami-heavy ingredients – tomato puree, garlic, anchovy paste, porcini mushrooms, black olives, balsamic vinegar, parmesan and olive oil.

It’s part of the Easy Tasty Magic series by Laura Santinni…who is this woman? I am in love with her.

Why do we like it?

That’s a ton of ingredients that you don’t always have handy. A squirt transforms anything you’d use any of those ingredients in the easiest, tastiest way possible.

As an easy way to get started this is how I make pasta sauce now: Heat oil, add onions and fry until soft, add a can of chopped tomatoes and basil, simmer and reduce, add one tbsp taste no 5, stir. What?

Where can you get it?

Waitrose and Selfridges stock it.

http://laurasanttini.com/ETM.html

The nicest baklava I’ve ever had.

Why do we like it?

Sometimes baklava can be too sweet, syrupy or chalky textured to handle. Not so at Antepliler. Their baklava is so light and airy and filled with the most delicious nuts and spices. Definitely try the cinnamon rounds.

Where can you get it?

Antepliler Baklava Salonari 33A Green Lanes, N16 9BS 020 7226 9409

Why do we like it?
I suspect porridge is a little bit like eggs – everyone has their own particular way of making them and what might be adored by one person is disgusting to another. That’s the way I feel about porridge, and usually refuse the kind offered in cafs because it’s made with the usual melty oats that make a gloopy mess. Jumbo oats on the other hand stay on the whole side.

I make them this way:
Two to one water to jumbo oats in a small milk pan
Cook for about 5 minutes or until all the water is gone
Add berries (frozen ones work well)
Transfer to a bowl and add soya milk and honey, ground flax seeds
Good morning!

Where can you get them?
Waitrose do a good bunch:
http://www.ocado.com/webshop/product/Organic-Jumbo-Oats-Waitrose/19398011