My 7LR

The Art of gargling

This was originally posted in March 2018, in our previous 7LR blog. It is still so topical.

March 2020 has just slipped away, but instead of having the sun burning on our faces and instead of wearing our ‘Martis’ bracelets, according to the Greek myths, we are fighting off sore throats and ‘the severe cold that the Beast from the East has sent to rest on the London scenery….’

7LittleRubbers is fighting off this with a bit of art in mind….

Our Inky Gargle

Half a lime (only the juice)
A pinch of salt
A pinch of ground pepper
10ml water
1/2 tbs Turmeric

Mix: Mix them together….
Act: Improvise your gargles
Drink: If you are brave, you can drink wisely some of it….
NB:
1. The main photo features most of our ingredients, along with our ‘Spots’ inky art painting (soon available to buy from our shop)
2. According to an ancient custom and Greek tradition everybody in Greece wears a handmade bracelet that is made with red & white threads for the month of March… Traditionally this welcomes Spring (wishful thinking today in London) and protects from illnesses and the Spring sun!
3. If you are allergic to any of the ingredients or their combination, do not gargle or drink. We bear no responsibility. Treat this as any other natural home remedy to ease the symptoms of a soar throat. If you have severe soar throat issues, consult your doctor.

7LR’s signature Curcurma Juice

Nothing beats the morning blues better than our fresh & spicy 7LR juice…
Inspired by our inky impromptu mood of the day, below is our secret…ssh…ssh..

Simple to make, lovely to taste..

INGREDIENTS

Fresh ginger root (add a small piece, after you peel the skin off)
Fresh turmeric root (add one or two small pieces, after you peel the skin off)
Two red apples
4 small oranges (keep the juice only)
50ml Almond milk
2 large tbs of kefir organic yoghurt
1/4 lime juice

PREPARATION

Cut & peel the fruits & roots, as required. Add all the ingredients, including the milk, juices & yoghurt in a blender & press the smoothies button…. After 2 minutes, you are free to enjoy!

7LR’s Lime & Ginger cake for lovers..

**7LittleRubbers’ lime & ginger cake is the perfect cake for lovers- it will take you through the weeks of staying at home & you will crave for moments of love & bitter-sweet cake bites…**

**INGREDIENTS**
**100g wholemeal flour**
**100g organic plain flour**
**4 brown eggs**
**200g organic lightly salted butter**
**150g light brown sugar**
**zest of 2 limes**
**juice of 2 limes (1/2 for the cake- 1/2 for the syrup)**
**2-3 tsp ground ginger**
**1tsp madagascan vanilla liquid**
**1tsp baking powder**
**1 tbsp fresh trimmed ginger**
**1tsp greek cognac (or any good quality cognac)**

**FOR THE SYRUP**
**1tbsp greek honey (or any good quality honey)**
**1/2 of the lime juice mentioned previously**
**1 tbsp water**
**1tsp ground ginger**

PREPARATION
**Mix sugar & melted butter together in a large bowl & stir well**
**Separate the yolk from the white** (keep white separately)
**Add one by one the yolk from the eggs in your large bowl (of sugar & butter) and stir well until fluffy**
**Zest the two limes & add the zest in the mixture of sugar/butter/yolk eggs**
**Add in the same mixture the vanilla , the ginger (fresh & ground ginger) & stir well**
**Whisk the whites separately in a different bowl to create your fabulous m**eringue
**Add the two different types of flour in your main mixture**
**Lastly add the meringue (egg whites) in the mixture & stir well**
**Then add the liquids (cognac, juice of 1 lime) & continue stiring**
**Finally add the baking powder & give a final soft stir**

**BAKE TIME**
**Grease a rectangular cake tin with some olive oil (or some sesame oil: NB not if you are allergic!)**
Add the mixture in the cake tin & place it in the oven (approximately 45-50 minutes: 180*
**When the cake is almost ready, prepare the syrup**

**SYRUP**
**In a small pan or small pot dissolve the honey in water**
**Add the juice of one lime & 1tsp of ground ginger & stir**
**Heat to simmer for 2 minutes**

**FINAL TOUCH**
**When the cake is ready, remove it from oven, slightly slice it & drizzle it with the syrup all over**
**Let it cool down &**

**ENJOY!**

Antarctica & the Pomegranates (organic pumpkin soup)

Our son observed that this recipe is about the Antarctica served on a plate..

The pomegranates are the bears..

The soup is warm and cosy in such a setting..

ENJOY!

Let’s start..

INGREDIENTS

4 ORGANIC PUMPKINS (2 SMALL & 2 MEDIUM SIZED)
2 MEDIUM SIZED POTATOES
OLIVE OIL (GREEK)
1 LARGE ONION (CHOPPED)
2 GARLIC CLOVES
A HANDFUL OF CORIANDER LEAVES
POMEGRANATE SEEDS
SALT & PEPPER
GINGER POWDER
BUKOVO (CHILLY FLAKES)
1 CHICKEN CUBE/STOCK (KNORR OR AN ORGANIC ONE)
WATER FOR THE STOCK
GREEK FETA CHEESE

PREPARATION

Peel the pumpkins (and remove the seeds) and peel the potatoes
Cut them in smaller pieces (not too small)
Prepare the casserole, by adding some olive oil and heat the pan
Add the chopped onion & crushed garlic and cook for five minutes or until softened
Add the pumpkins & potatoes & stir well for five minutes whilst adding the salt, pepper, bukovo & ginger powder
Add the water and the chicken cube (and make sure the ingedients in the casserole are covered by the water)
Boil and cook until everything has softened
Add the coriander leaves
Use the electric mixer to smash everything and make it look nice, soft & creamy (the more water you have added in the previous steps, the more watery the soup may become)
Taste to allow for more salt & pepper if required
Cook for another 5-10 minutes
Soup is ready to enjoy
Serve in your favourite bowls and add the feta cheese & the pomegranates

7LR’s signature carrot cake

Olive oil at its best..

INGREDIENTS

5 eggs
1 cup of spelt flour
1 + 1/4 cup of white self-raising flour
2 large grated carrots
1 red skinless & grated apple
1 + 1/2 cup of brown sugar
2-3 tsp cinnamon
1/4 trimmed fresh ginger
1tsp powder ginger
A pinch of salt
1 cup of olive oil
1 tbsp baking powder
1 tsp cognac

PREPARATION

Are you ready & all handy?

Mix sugar and flour together in a large bowl
Stir well the dry ingredients
Add the grated carrots, apple, ginger, salt & cinnamon to the dry mixture
Separate the yolk from the white of the eggs
Whisk the whites separately in a different bowl to create your fabulous meringue
Whisk the yolk of the eggs in a separate bowl
Add first the yolk to the rest of the mixture and stir well
Then carefully add the meringue to the rest of the mixture
Add the cognac
Add the b.powder
Lastly add the olive oil (tip: if too oily, you may need to add some more self-raising flour, so overall the self-raising flour will be approx. 1+ 1/2 cups)
Stir everything well

BAKE TIME

Grease a cake tin with some olive oil
Place the cake tin in the oven (approx.45 minutes to an hour: 220* for the first 10-15 minutes; then 180* degrees)

NB: Instead of a large cake tin, you could prepare the cake in two smaller ones as in the photos!