September Edition

Busy work routine?

Don’t worry Signature S.O has the answer

Signature S.O University Tour Something you don’t want to miss

HELLO AUTUMN!

In  This  Issue  

Tired from work? Signature S.O !avour is the answer By Cheyenne Dwyer-McDowall

Easy food, scrumptious food! Healthy 5 a day meals By Charles Bognanni

Sweet Safari Tour coming to your University By Feruza Afewerki

Busy work life! Spice up your cooking with the Spanish menu By Vicky Knill

Editor’s  Note    Hello Signature S.O readers! So work has started again, everyone is back at university, gloomy autumn is coming and everyone is beginning to settle into their normal routines. So busy, busy, busy! But not to worry signature has it all under control, so don't get too overwhelmed with work but you need to remember that the key to not being so exhausted is eating right! Don't worry you don't have to diet because that is not the key the trying to be healthy just having good healthy tasty meals that can feel your stomach and keep you going for the day. But I guess you still want meals that are easy to make and sustainable, well Signature S.O has the answer to that . You can maybe even get Signature S.O's food in your house and then you would have no worries. Even better you may even "nd it somewhere near you. Sweet Safari Chicken Wings have arrived at Surrey’s University’s prestige restaurant. If you want to try out some !avoursome wings then I suggest you head to Surrey’s Hillside restaurant. Something I know you Signature S.O readers will love! You can create so many different meals, mix and match and join in on the fun creating meals for everyone (well not everyone) and if you are bored of the same meals all the time bring the Spanish menu to your kitchen and it will keep you going for de"nite! I know you are busy at work and don’t really want to be too caught up in the cooking faze but get your apron on, your cooking gear ready and your food because your about to have a lesson on great in good timing. When your not cooking you’ll have time to jump on the University tour and taste some of those delicious wings. Yum yum! Editor Cheyenne Dwyer-McDowall        

Sweet  Safari  Tour  It’s that time again, to go back to our University campuses and for some attend their prospective universities for the "rst time. We know this can be an exciting time to experience new things and leave your mark. So We Are Excited to Announce $at Signature S.O will be taking part in the Sweet Safari University tour, whereby we visit Universities sharing our story and the delicious Sweet Safari Campaign. $e Sweet Safari Sauce for those of you who don’t know is a sweet BBQ sauce, blended with delicious herbs spices and sugars from all over Africa. It prides itself on it’s source of Fair-trade ingredients. Making for a great testament of Signature S.O’s authentic brand, and love for people of all nations. $e sauce oozes !avours that create a beautiful chicken wings recipe and serves as a beautiful delicious addition to any savoury meal. $e Sweet Safari Tour is university tour runs with the vision to Empower people with the knowledge that money is indeed a vote, a powerful vote. Every purchase seemingly big or small, aids as an endorsement to support the brands we see on the shelves in our supermarket and local stores. If any Universities would be interested in our Sweet Safari Package or want an African choice of Cuisine At Your university please feel free to request us at your Student Union, ACS or any society on your campus. We’d love to hear from you at admin@signatureso.com

Sweet  Safari  Chicken  Wings  Arrive    At  Surrey  University  

We also have some Exclusive News For You! Our Treasured Sweet Safari Chicken Wings Will Be On Sale at the University of Surrey, Hillside Restaurant as well as Heart + Soul and Wates House. So make sure you head down and taste these delicious Chicken Wings!

A Mediterranean lunch idea courtesy of Taberna Badila Courgette and Carrot Omelette Ingredients 4 courgettes, 3 carrots, 2 onions, 3 leeks, 200ml cream 6 eggs, Vegetable stock cube, butter (for frying), salt , Black pepper   Sauce Philidephia soft cheese Vegetable stock Lemon zest Saffron (optional) Serves 10 How to make it Slice courgettes, carrots, onions and leeks into thin strips. Soften them in a pan with the butter. Crumble in the stock cube. Add a sprinkling of pepper, remove from the heat and cool in the fridge. Beat the eggs and mix in the cream. Add the cool vegetables to the mixture. Place the mixture in a buttered baking tray. Cook in a bain-marie for 30-40 minutes. For the sauce, whip the soft cheese and add the vegetable stock and lemon zest while heating gently for 8 minutes. Optionally, you may add a little saffron to give the mixture a yellow tint. By Vicky Knill

Bring  the  Spanish  Menu  to  your  Busy  Work  Life!  

Affordable  5  Day  Meals  After an enjoyable summer of eating burgers, hotdogs and ice-cream it is time to get back on track with better food choices. I know going back to work and university, you may not have any time to indulge in some good food and for your buck, but in fact you do! Adjusting to a new lifestyle can be daunting but no need to worry. You can look back at Signature S.O’s previous editions and see some great meals for a cheap price and this can keep you going for your long day ahead. Signature S.O have recipes which can even be homemade, giving you the option of being able to experiment with a lot of different !avours and appeal to your taste buds. Fruits in the morning is always one of the best options and will "t in well with your busy schedule. $is will also provide you with the energy you will need until your next meal! So if you don’t have time to eat anything too time consuming in the morning, just cut up some fruit and make a fruit salad. Let’s use the !e Seasoned Farfelle Pasta with Mussels and Mint recipe. $is recipe exudes extremely strong !avours and can all be bought on a budget! Budget can also mean buying food at a slight expense but the quality can last you a lifetime (Not really but you know what I mean!). Although, you may feel spending money on a load of ingredients is breaking your bank but just a word of advice, spending money on ingredients to make a meal may also give you a bigger portion than what is being provided for you in the supermarkets such as the ready meals which are not "lling enough and can eventually become expensive. So spending money on the right food is what should be your concern. Rather than trying to cut corners, these foods also can be just as quick, easy, high in protein and some of the best food you will make during your busy work schedule! By Charles Bognanni

Seasoned  Farfalle  Pasta  with  Mussels  and  Mint  Ingredients Seasoning of your choice Dill weed Basil $yme Mint leaves Fresh coriander 1 medium onion (Red or White) Deep Red wine of your choice 500g of fresh Mussels (servings for 2) 350g Tomato and Basil sauce (Lyod Grossman is highly recommended) 200g of Farfalle Pasta

How to make it Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Boil the pasta for 10 mins. Drain any extra water. Add in Lyod Grossman Tomato and Basil sauce and mix with the onions to give more !avour and a hint of red wine Tip in the mussels and cook for 5 mins until open (discard any that don’t). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs listed above and serve with your mint leaf added on top  

Pepper  CourgeGe  and  Onion  Pizza  Bread  with  assorted  Meats  

How to make it Preheat the oven to 200°C, fan oven 180°C, Gas Mark 4. Heat a non-stick frying pan and mist with cooking spray. Gently fry the onions over a low heat until very soft, adding a splash of hot water, if needed. Pre-heat a char-grill pan or the grill. Mist the courgette slices with cooking spray, then char-grill or grill them until tender. Spread the pesto sauce over the pizza base and top with the onions and courgette slices and assorted meat with Black pepper added to them. Sprinkle with the dried oregano and season with a little salt. Bake in the oven for 8-10 minutes, then serve, topped with shavings of Parmesan cheese and basil leaves.

1 spray(s) Cooking Spray    1 medium Onion, All Types, thinly sliced    1 medium Courgette, thinly sliced diagonally    2 tablespoons (level) Pesto Sauce, red    1 medium Pizza Base, $in & crispy, 9 inch    2 teaspoons (level) Oregano, Dried    1 teaspoons Black pepper    15 g Cheese, Parmesan, shaved    8 leaf/leaves Basil, fresh Black pepper   Meat of your choice (semi-prepared before oven cooked)

Different  sides  to  choose  from  With  the  choice  of  garlic  bread  with  pistachio  nuts  or  Greek  Salad  with  olives    

How to make it (Garlic Bread) 1 Preheat oven to 350°F. 2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. 3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. $e bread can easily go from un-toasted to burnt. 4 Add Pistaschio nuts over the top for 30 seconds -1 minute so not to burn 5 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately. How to make it (Greek Salad) 1 Mix all ingredients together and add olive oil for !avour

Garlic Bread with pistachio nuts 300g dried tagliatelle 1 large onion, "nely chopped 2 tbsp olive oil 150ml dry white wine 200ml tub crème fraîche 2 x 500g or 1lb 2oz packs mussels in garlic butter sauce good handful !at leaf parsley 2 tbsp fresh chopped tarragon

Greek Salad with Olives 50g Green Kalamata Olives 3 diced medium tomatoes 1 diced cucumber 1 diced Red onion 6 leaves of Parsley 150g Feta cheese 3 tbsp of Red Wine vinegar 1 small, "rm cos lettuce, chopped into rough cubes lengthways Olive oil