Posts Tagged ‘Nicky Clinch’

Bean, Vegetable and Kale Stew

Posted in autumn, concord institute, courses, mastery of cooking on November 2nd, 2015 by Kevin – 3 Comments

A hearty Bean, Vegetable and Kale Stew – prepared after completing an online session with Jean as part of the Mastery of Cooking course last week. A mix of Cannelini and Pinto Beans, pressure cooked with Bouquet Garni. Onions, Leeks, Carrots, Swede and Pumpkin diced and cooked in Ghee with a drop lid. Beans and Vegetable Stock added. Cooked further, then transferred tothe oven for more slow cooking – 2hrs at 170. Kale blanched separately, and added towards the end. Some seasoning, and a small amount of Tamari to finish. Served with a Sauteed Brussel Sprout, Lambs Lettuce and Pomegranate Salad, and Toasted Sourdough with Olive Oil, Rosemary and Sea Salt. Sour Cream and Parmesan shavings round it all off. Images thanks to Nicky Clinch.





Transform your Diet, Transform your life

Posted in courses on June 21st, 2014 by Kevin – Be the first to comment









Announcing a new series of ‘Transform your Diet, Transform your Life’ cooking classes run by Nicky Clinch at The Made in Hackney Local Food Kitchen in Stoke Newington. Needless to say, I can vouch for these classes wholeheartedly. Nicky is not only a fully qualified Macrobiotic and Wholefood Cook and counsellor, but a committed home cook schooled in creating nourishing, delicious meals for the home and family. Of course being a recent Mother, her training has been augmented with firsthand experience cooking nourishing foods for the whole family, and establishing a supportive and celebratory relationship to food, for ourselves and our loved ones.

The evening series takes place over six weeks on Tuesday evenings (apart from 30 July) on 1st, 8th, 15th, 22nd, 30th July and 5th August. The cost is £365 for the full series, and there are only eight places available – so if you have any interest in taking part, I’d encourage you to contact Nicky quicksmart. For more course details, check out the event facebook page.




Family home cooking

Posted in autumn on September 10th, 2013 by Kevin – Be the first to comment

A selection of meals prepared since the arrival of baby Teia. With time a little more limited, we’ve been relying on a few staples, and a few quick-and-easy-to-prepare dishes.

Aduki Bean Stew, Rice & Barley, Sprouted Broccoli, Arame with Carrot and Corn Chips.

Home made Vege burger: Aduki Bean pattie served in a Pitta with Salad leaves, Avocado, Tomato, Fried Onions, Tomato Salsa and Mustard.

A house favourite: Nicky’s Congee with Short Grain Rice, Shiitake, halved Prawns, topped with steamed Pak Choy and Broccoli with Garlic, and a sprinkling of premium Furikake condiment.

Couscous and premade Falafel with grilled Zucchini strips, Roasted Red Pepper, Red Onion & Tomato, dressed Salad leaves and Hummus.

Grilled Salmon Fillet with Teriyaki Sauce; Short Grain Rice with Furikake; Arame, Carrot, Onion and roasted Hazelnuts; stirfried Leeks and Blanched Sprouted Broccoli.

Nicky’s Mum chipping in with a classic Malaysian Chicken Curry, steamed Jasmine Rice and Sauteed Cabbage with garlic.

Another Teriyaki Salmon dish with Short Grain Rice, Stirfried Greens with Garlic and Shoyu and Grated Daikon.


Veggie Burger

Posted in summer on August 4th, 2013 by Kevin – Be the first to comment

A delicious DIY Veggie burger prepared by Nicky Clinch, with Aduki Bean & Herb pattie and assorted fillings: pressed Carrot, Radish and Daikon Salad, Steamed Asparagus, Lettuce, Avocado, Tomato & Cucumber.

Transform your Diet, Transform your Life

Posted in courses on June 11th, 2013 by Kevin – Be the first to comment

Images from class four of six, of the inaugural ‘Transform your Diet, Transform your Life’ six week cooking series led by Nicky Clinch. The classes held at the Made in Hackney Local Food Kitchen in Stoke Newington offered a practical introduction to wholefood cooking. This session featured Vegetables from Land and Sea, in a variety of cooking techniques and combinations. For enquiries about upcoming classes, contact Nicky Clinch.

Happy Birthday Nicky!

Posted in desserts on May 30th, 2013 by Kevin – Be the first to comment

Macrobiotic Chef, Counsellor (and fiancé) Nicky Clinch prepares to make a wish and blow out the candles on her Orange & Almond Birthday Cake. This is a recipe which has graced these pages previously, and is always worth revisiting. Dead simple to make, moist and delicious to eat. To quote Nicky, after this shot was taken: ‘It’s the best cake I’ve ever had!’ Thanks to Jessica Lehmann, who passed on this adaptation from the original Claudia Roden recipe.

Orange and Almond Cake

2 Oranges
6 Eggs
250 g (8.8oz) Ground almonds
Rice Syrup/Maple Syrup
1 tsp Baking powder
butter and sprinkling of flour for the cake tin

White Almond Butter
Vanilla Essence
Orange Rind
Oat or Rice Milk
Maple Syrup

Wash and boil the oranges unpeeled, in water to cover for 1 1/2 hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.

Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible.

Bake in a preheated moderately hot 190ºC oven for about 30 mins. If it is still very wet leave it in the oven for a little longer. Turn out of tin and leave to cool before Icing.

For the icing, heat Almond Butter in a Saucepan with Vanilla, Orange Rind and a little sweetener. Add Oat or Rice Milk. Leave to cool in water bath, before spreading on cake.


Two places left!

Posted in courses on April 18th, 2013 by Kevin – Be the first to comment

You’ve seen plenty of evidence of Nicky Clinch’s talents in the kitchen on these pages. There are two places left on her inaugural ‘Transform your Diet, Transform your Life’ wholefood cooking course, which I wholeheartily recommend. To follow is an invitation from Nicky:

‘There are only two spaces left on the evening course which begins on Wednesday 1st May. SO GET BOOKING NOW!!! Below are all the details you’ll need. You will find dates, times, location and course content. No previous cooking skills required at all and beginners are most welcome.

My intention for the course is for each student to leave the 6-weeks feeling much more confident and competent to cook wholesome wholefood dishes for themselves and others and to have fun with it at the same time. We will also be looking at our relationships to food and our bodies aiming to deepen our understanding of ourselves throughout the 6 weeks. The course is one session per week with a few homework assignments in between.  The course schedule is stated below.

If you’d like to get a glimpse of some of the food/dishes that I make and teach have a look on the course event page on Facebook. Here’s the link – if you click to join the event you will receive all updates and feeds. There are also more details about me and what I do on there.

Please email me if you’d like to secure your place on the program.

All the best,
Nicky x

Transform your Diet, Transform your Life
6 week Wholefood Cooking Course

Evening Program
7–10pm (3 hours cooking or demonstration and a sit down meal):
Dates: Wed 1st, 8th, 22nd & 29th May, 5th & 12th June
Cost: £270 per person (includes all 6 classes, dinner/snacks, handouts of all recipes & notes)
Venue: Made in Hackney – Local Food Kitchen, 3 Cazenove Road, Stoke Newington (In basement of Food for All health food shop) 2min from Stoke Newington Station

* If you are student on this cooking course and want to book a one-to-one Macrobiotic Consultation with me or a Bespoke Private Cooking Class get 10% discount off your 1st session.

Deposit, Refunds & Payments
*Cancellations 1 month or less from start date no deposit refunded
*Full payment of course required no less than 14 days from start date of the course
*Cancellations 10 days or less from start date of course full course payment is non-refundable

Course Program
Week 1 – Introduction to Wholefoods – Basics & kitchen staples, Setting up your
kitchen and Knife skills
Week 2 – The Magic of Wholegrains
Week 3 – Powerful Beans & Meat-Free Proteins
Week 4 – Energising Vegetables, Soups & Sea Vegetables
Week 5 – Scrumptious Sugar-Free Desserts
Week 6 – Family & Party Cooking – Lets share what we’ve learnt with the people we love!

**Bring tupperware to take home any delicious left-overs!!

Transform your Diet, Transform your Life

Posted in courses on January 28th, 2013 by Kevin – Be the first to comment

I’m pleased to pass on news of a six week series of Wholefood Cooking classes led by Nicky Clinch, launching in April. The classes will be held at the Made in Hackney Local Food Kitchen, an exciting new purpose-built community kitchen in the basement of the Food For All Health Food store in Cazenove Rd, Stoke Newington. I can personally vouch for Nicky’s cooking. She combines in-depth training in wholefood and Macrobiotic cooking with a heartfelt intuition for creating delicious, nourishing meals. Here’s what she has to say about the course:

‘Come and learn how to cook beautiful, nourishing healthy wholefoods and bring the sparkle back in to your health and life.

A wholefood plant-based diet is the most life affirming way to empower your health, give you optimal energy levels and keep your emotions in beautiful balance. It allows your body to find its natural weight and to stay that way without the pains of yo-yo dieting.

I will be teaching. I am a qualified macrobiotic chef, food & health advisor and soon to be macrobiotic counsellor. I have over 7 years of wholefood & macrobiotic cooking experience and am passionate about the connections between the food we eat and how we feel. As well as creating utterly delicious and magical dishes that are totally guilt free!

With one cooking session a week for 6 weeks we will cover everything from wholegrains, meat-free dishes, scrumptious sugar-free vegan desserts and party/family cooking- all for you to take home and try out yourselves and for your friends and loved ones.

With two courses running at the same time I wanted to make this available to everyone. One morning session for those who have flexible schedules and one evening session for those who work 9-5 hours.

The course will be run from The Made in Hackney – Local Food Kitchen in Stoke Newington, 2min from Stoke Newington station and Church Street. There are only 8 spaces available on each course, so get booking!

For full dates, times and costs contact me on’

Nicky Clinch Home Cooking

Posted in dinners, winter on January 28th, 2013 by Kevin – Be the first to comment

Dish 1: Shiitake Miso Broth with Udon Noodles, baked Mugwort Mochi croutons & shredded courgette. Black sesame seeds for garnish.

Dish 2: Butterbean Puree, Leeks cooked in Ume paste, Sweetcorn & Red Pepper Fritters & an Arame Seeweed salad with creamy mustard dressing.
Specifically good for relaxing the stomach and solar plexus and create a softer, relaxed feel in the body and emotions.

Dish 3: Creamy Cauliflower Soup served with a baked Mochi Crouton. Fried rice with Arame & Tempeh, Pickled Carrot & Daikon Salad, Blanched cabbage with an Ume dressing.

Christmas Day lunch

Posted in lunches on December 28th, 2012 by Kevin – Be the first to comment

Christmas Day lunch with Nicky: Salmon and Mushroom en croute (Salmon Fillet and Sauteed Mushrooms wrapped in Puff Pastry) served with Jasmine Rice and leftover veg from our pre-Christmas lunch: Red Cabbage, Apple and Sultanas and Brussel Sprouts with Toasted Walnuts.