Try Boeekos for International Women’s Day

Yifat Castle from Mooka Gelato offers Noni Needs a heavenly smelling, simple and quick and easy recipe from her childhood.

It is called Boeekos pronounced (bo ee kos).

They are a sort of a cheese bun/scone and originate in the Balkan (the recipe is from Yifat’s neighbour who was from Bulgaria).

You will need : 

350g self raising flour 
1 Large egg
200g melted butter 
250g cottage cheese 
100g of grated Cheddar cheese 
100g Parmesan or pecorino
100g Feta cheese

For decoration:
Sesame seeds
An egg or a bit of milk for brushing 

Bowl and a large spoon
Lightly greased Muffin tray for 12 muffins 

Put all the ingredients into a bowl and mix well. You can do this by hand or using a free standing mixer. There might still be few cheesy lumps but as long it’s all incorporated you are good to go!
Divide the mix evenly into the 12 spaces In your muffin tray. It looks like a horrible sticky mess but fear not ! The result is impressive and addictive too.
Brush with milk or egg and sprinkle with the sesame seeds. Bake in an oven at 200c for about 20 minutes. You will know the buns are ready because your kitchen would smell heavenly and the buns would be lightly browned . Cool down and enjoy as a light lunch with a little salad or just as a snack. 
* if you don’t have a muffin tray you can roll out the mix/ dough by hand and put on a baking tray covered in baking parchment. They might look a bit wonky but that’s ok; I look a bit wonky too but still gorgeous.

If you want to get Mooka by the scoop visit Fitzcane’s in Chichester or Shakeadelic in Chichester. You can also buy it by the tub from Madelein’s kitchen in Lavant street.

Get inspired, celebrate Real Breadweek

It’s Real Bread Week: Vicky Christie, talks to Noni Needs about her passion for Sourdough. 

You’ve Heard of a bakers dozen. Do you know about Bakers percentages?

Be inspired to make your own bread. 

Vicky Christie is from The Real Bread & Food company and Junipers on Lavant Street.

Mad Berry cake @the horse-box cafe

Orange, Almond and Mad Berry cake is all the rave in Steep.

Alma Blackwell
chats to Noni Needs about how to make it. 

And Alma tells you how to make that Alma-rita cocktail.

Alma’s Conserveatory is at Steep Village Hall every Saturday from 10 am til 2pm

MadBerry cake
Alma Blackwell’s Orange, Almond and Mad Berry Cake

For Alma’s Orange, Almond and Berry Cake

You’ll need:
200g butter
200g caster sugar
3 eggs – beat together, adding eggs last, one by one

Gently fold this into…
115g gluten free self raising flour
1tsp xantham gum
1tsp baking powder
200g ground almonds

Then in go
Zest of 2 oranges
Juice of 1 orange

Spoon int a 9″x7″tin (or equivalent of)

Then push in as many raspberries or berries into the mix as you like (frozen is ok too!)

Bake at 180°C for 30mins

Whist it’s cooking make an orange syrup from orange juice
2 oranges, splosh of cold water and sugar(about 100g but i do it by eye)

If you have a favourite recipe you want to share email it to Noni Needs c/o

Happy Eating, Petersphere listeners.

Stroganoff, three ways

Creative Commons Flickr by naotakem

James ‘Foodie’ Fairweather explores his Russian roots and chats Stroganoff with Noni Needs.

You can cook it three different ways. Fillet of beef, pork or mushroom Stroganoff are all equally delicious. 

Which one will you choose? Serve with rice or pasta.

And debate the amount of cream you use. Yum.

Veganuary with Vicky Christie’s Mujadra and Dahl

Vickie Christie sitting in Junipers

Vickie Christie loves food. She’s best known throughout Petersfield for her sourdough bread at The Real Bread Company and Junipers, in Lavant Street, Petersfield.

But here, she chats to Noni Needs about her favourite Veganuary recipe – Mujadra and her love of Dahl.

Both comforting foods at their best.

Vickie’s Mujadra Recipe:
It’s VEGAN, highly nutritious, cheap and easy to make, COMFORTING and all the ingredients, except for onions are available in JUNIPER – in the amounts you want – waste free and packaging free! (If you need an onion, get one from Bunches just down the road). Based on a recipe from Ottolenghi’s ‘Jerusalem’ cookbook:

You’ll need:

250 green lentils
4 medium onions
3 tbs plain flour
½ tsp turmeric
1 ½ tsp all spice
1 ½ tsp cinnamon
2 tsp cumin seeds
½ tbs coriander seeds
200g basmati rice
I tsp sugar
350 ml water
Veg oil
2 tbs olive oil
Salt and ground black pepper

Cook the lentils in plenty of salted boiling water for 13 mins. Drain.

Slice onions finely then in a bowl mix with the flour and 1tsp salt to coat

Fry the onions (in a deep sided frying pan with a lid) in plenty of medium hot veg oil IN BATCHES so they are crispy and brown but not burnt. Drain on kitchen paper.

Wipe the pan clean and dry-fry cumin and coriander for about a minute, add the uncooked rice, olive oil, remaining spice, sugar, salt and plenty of ground black pepper. Stir for a minute then add the cooked lentils and the water. Cover with your lid and very GENTLY simmer for 15 mins. With lid still on, take off the heat and leave to sit steaming for a further 10 mins. Scatter ½ the onions over and mix in, then sprinkle the remaining ones on top.

YUM! We’d always love to hear what you think of our recipes and any of your own you’ve tried out.
Contact Noni at

Lucy Lomax talks Free Shop Friday

Lucy Lomax updates Noni Needs on what Free Shop Friday is up to during this January lockdown.

And praising the Community support they receive especially from The Food Bank, The Half Moon in Sheet (making ready meals), Petersfield Lions, all the supermarkets, and food Shops who donate.

Breath, bake, repeat

Vicky Evans, a local pilates teacher tells Noni Needs how to use your breathing to ease your anxiety.

And let’s start Baking circles to support our NHS. Always with a sparkle.

Just keep breathing and baking.

Key Lime Pie

Kate Fairweather shares her Delia recipe with Noni Needs, somewhere near Durleighmarsh, for Key Lime Pie.

A very famous Floridian recipe. That uses Key Limes but other limes will do.

It’s a great citrus treat that accompanies cuisine that isn’t English or European.

key lime pie
Image free from Pixaby By RJ Sinder

Just a note of what you’ll need:
For the base:
3.5 oz (95g)butter
6 oz (175 g) digestive biscuits2 oz (50 g) Grape-Nuts breakfast cereal

For the filling:
I level tbsp grated lime zest (zest of 3 limes)
5 fl oz(150ml) lime juice (juice 4-5 limes)
3 large egg yolks
14 oz (400 g) condensed milk

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep, and a solid baking sheet.

A sweet treat

Let’s celebrate the festive season with a sweet treat.

Lulu Williams tells Noni Needs how to make her favourite sweet treat – Florentines. 

And why she goes to the trouble of making large circular ice cubes.

You’ll need:
Florentines: Makes 40
4oz butter
4oz caster sugar
1 egg
5oz coarsely chopped almonds
3 oz plain chocolate
2oz candid peel
chopped walnuts
1oz cheries
2oz sultanans

Melt butter and sugar in a pan.
Stir in egg.
Preheat oven to 350F(180C).
Put small heaps of mixture onto a grease tray allowing room to spread.
Bake for 10-15mins in moderate oven. Allow to half cool before transferring to wire racks.
Coat bottom with melted chocolate.
Store in refrigerator.


Coming Home for Christmas

Clare Boyd-Wallis chats to Noni Needs about her festive plans with grown-up Children coming home for Christmas and needing to add vegetarian to her cooking repertoire.

Clare shares a favourite aunt’s family chicken and broccoli recipe that can be modified and caters for vegetarians and meat eaters. And pulled out of the freezer when needed.

And Clare talks helpful cooking tips from Bish Bash Bosh, a vegetarian sensation.

Clare B-W’s Chicken and Broccoli in a Mayonnaise Curried Sauce
Serves 6

You will Need:
1 large chicken
1 onion
1 carrot
Bouquet Garni (or a few herbs)
Salt and Pepper
A few whole peppercorns
2Ibs Broccoli
Butter for greasing

For Sauce:
2oz Butter
2oz Plain Flour
1 rounded tablespoon of curry powder
7oz Evaporated milk
2 tablespoons Mayonnaise
2 tablespoons of lemon juice
2 oz Cheddar cheese (a little more to sprinkle on top)
Some bread crumbs

Poach Chicken in large saucepan having covered with water. Add chopped onion and carrot, black peppercorns and Bouquet Garni. Simmer until juices run clear. Leave chicken to cool, while still warm remove meat from chicken and set aside. Keep one pint of the water for your sauce removing veg and Bouquet Garni. Cook Broccoli until tender. Drain and run under cold water to refresh colour. Butter large oven dish and place Broccoli in a layer on the bottom.

Melt butter, flour and curry powder. Cook briefly and then gradually add the stock from the chicken. Once sauce begins to boil remove from the heat and add evaporated milk, mayonnaise, lemon juice and grated cheese. Season to taste. Make a layer of chicken on the broccoli and pour over sauce. Sprinkle grated cheese on top with bread crumbs. When cool dish can now be frozen.

Heat through at 180 degrees until browning and bubbling.

A vegetarian version can be made using Quorn pieces, find them in the freezer section of the supermarket. Roast Quorn on an oven tray and then put over broccoli. Use a vegetarian stock cube to make stock and then do as above.