Velvet Magazine September 2016

Food
Congee Bowls
The most instagramable food of
the moment, Congee Bowls are
an Asian dish made from a type
of rice porridge. Made with plenty
of water, it is known to be good
for the digestive system and other
organs, and is especially ideal
for the autumn months when
immune systems are down due to
cold and flu viruses. You can add
many ingredients to your Congee
including berries, veggies, meat
or fish. Wash 100g of sushi rice,
add to 500ml of chicken stock and bring to the boil. Cook at a gentle simmer for 25
minutes, you’ll want the rice to look soupy. Season and add the ingredients of your
choice – chicken and ginger are great for this time of year.
Coming soon!
Bourgee
Soon to be opening in Cupola
House in Bury St Edmunds,
Bourgee is a luxurious dining
experience serving classics such as
steak and lobster. With its flagship
in Southend-on-sea, Bourgee
describes itself as a luxe lounge open
for brunch, lunch, afternoon tea and
dinner. We can’t wait to try it!
www.bourgeerestaurants.com
The 19th-25th September is National
Cupcake Week! That’s a good enough
excuse for us to treat ourselves; here are
our favourite local cupcake bakeries and
artisan creators.
1. Inessence Cakes, Great Wilbraham,
Cambridge www.inessencecakes.com
2. The Little Cupcake Company,
Grand Arcade, Cambridge
www.thelittlecupcakecompany.co.uk
3. Dorringtons, Cross Street,
Saffron Walden www.dorringtons.com
Game On
With game season in full swing, try an
alternative to chicken for your Sunday
roast this year. Pheasant or duck are great
for an early autumn dinner with blackberry
sauce, fondant potatoes and kale. The Gog
Magog Farm Shop has an expert team of
butchers that are always willing to help with
cooking tips and advice.
www.thegog.com
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