* “S.U.M.O. Rebounces” worldwide release May 30th!
* “Living my life underground” 12” out May 27th!
* Heya Hifi goes digital
* Say hello to new booking partners
* Raw Artistic Soul rebounced!
* Fresh dj-mix from Alf Tumble
* Claude Monnet in the kitchen

 

NEWS:
* Finally! “S.U.M.O. - Rebounces” hits the streets May 30th. Packed with
S.U.M.O.’s best remixes of artists like Blaze, Trüby Trio, Claude Monnet
and Rasmus Faber. It also features several exclusive and prevously
unreleased versions.

* Next vinyl release is “S.U.M.O. Album Sampler Part 2” and features
4 exclusive rebounces of the Detroit house classic Living My Life Underground
by Mindreaders. Timeless vocals by Malik Hart. Release date May 27th.

* Heya Hifi recently signed deals with download music providers:
Traxsource, Karma Download, Beatport, Nufonix, Click Groove and
Vibe 46. The first music available for purchase will be “S.U.M.O. Rebounces”.

* Connected to the release of the remix album, S.U.M.O. get backed up by
some good people within the booking business: Club Culture (Italy),
Music2Production (North America) and Player Management (UK).

* This weekend Alf Tumble goes to London for gigs at Market Place,
Plan B and Soulmates @ AKA. Next weekend S.U.M.O. bring the Brazilian
singer Simone Moreno and percussionist Thomas Eby to Ireland and
the famous Cork-club Go Deep! Hope to see you around.

* Next single from Raw Artistic Soul’s new album is the title track
“What about love”. S.U.M.O. have made two interpretations of this track.
Check the website for audio clips.

* On the website you’ll also find the latest Ratatouille mix by Alf Tumble.
Here’s the tracklist:

RATATOUILLE 5 BY ALF TUMBLE [S.U.M.O.]
01. A Bossa Electrica - Veja o sol (Spiritual South rmx)
02. Blaze - My Beat (S.U.M.O. Dub + Beats Tool)
03. Laid - Punch up
04. Mr. V - Something with Jazz
05. The Deep & Fred Melosax - Dom Dom 05 (Frankie Feliciano rmx)
06. Geoffrey Oryema - Piri Wango Iya (Jephte’s Tet-kapella)
07. Franck Roger & Alix Alvarez - Dub-H
08. Claude Monnet - Bahia Groove (S.U.M.O. rmx)
09. Dj Rasoul - Get Nasty
10. House of Gypsies - Change is what we need
11. House of Gypsies - I like you
12. Raw Artistic Soul - Felipes dubstyle
13. Recloose - Dust
14. Bah Samba - Everybody get up

heyahifi.com

 

GIGS:
26/5: S.U.M.O. @ F12, Stockholm
27/5: Alf Tumble @ Mixed Feelings, Cocktail Club, Stockholm
28/5: Alf Tumble @ Market Place, London
28/5: Alf Tumble @ Plan B, London
2/6: Alf Tumble @ AKA/Soulmates, London
5/6: S.U.M.O. + Simone Moreno @ Go Deep, Cork
8/6: Alf Tumble @ Café Opera, Stockholm
10/6: Alf Tumble @ Fashing, Stockholm
11/6: Alf Tumble @ Good, Malmö
17/6: Alf Tumble @ Cocktail Club, Stockholm
18/6: Alf Tumble @ F12, Stockholm
27/6: Combo @ Plastilin, Moscow TBC
16/7: Alf Tumble @ F12, Stockholm
3/9: S.U.M.O. @ Garito Café, Palma
4/9: S.U.M.O. @ Weekend, Madrid TBC
29/10: S.U.M.O. @ Coco Loco, London

US-tour in September TBC.

 

CHARTS:
Alf Tumble - Top 9 for the sun of May
Henrik Schwarz - Leave my head alone brain (Sunday Music)
Unknown - Afroheat#3 (Unknown)
Povo - Hi Fly (RAW Fusion)
Wagon Cookin - 70's Samba (Lovemonk)
Franck Roger & Oliver Portal - Me, myself & I (Seasons)
Isoul8 – Happy (Stagioni/Neroli)
Reel People - The rain (Papa)
The Yorkshire Rapper - Erotic botty spank (Unknown)
Colonel Red - Moving On (Alex Attias rmx)

 

FOOD:
* In the kitchen this month we say welcome to our French/Italian
friend Claude Monnet for some serious Gnocchi-cooking.

Gnocchi di patate al ragu by Claude Monnet

Per I gnocchi
* 1Kg potatoes
* Salt to taste
* 150 g white flour

SCRUB the potatoes and place them, unpeeled, on a vegetable
rack set over - but not in - a large pot of boiling water. Steam until
tender all the way through but not falling apart (a kitchen knife
passes all the way through with some resistance). You can also
boil them to the same tenderness.

IT'S important that the potatoes not be overcooked. (Overdone,
they will absorb too much water and take up so much flour that
the gnocchi will sink like heavy little stones to the bottom of
the stomach.)

AS soon as the potatoes are tender enough to push through a
vegetable mill, remove them from the rack and when they can be
handled, but while they're still hot, peel them and pass them through
the vegetable mill into a large bowl. (Don't be tempted to try a food
processor for this; it will turn them to glue.)

ADD a healthy pinch of salt and all the flour to the potatoes, working
in the flour with a wooden spoon; then knead the dough gently for
about 5 minutes on a lightly floured board or wooden work surface.

TASTE and knead in more salt if you wish, but be careful not to
overwork the dough - it should be soft and supple.

DIVIDE the dough into 5 or 8 equal pieces.

ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10
inches long. Cut each snake into regular pieces about 3/4 inch long.
Continue until all the dough has been rolled and cut.

IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over
the large holes of a cheese grater or along the tines of a fork to impress
the soft dough with a pattern.

BRING a large pot of lightly salted water to a rolling boil and drop
in the gnocchi. (Do this in two batches if it's easier.)

BOIL the gnocchi until they rise to the top, then remove them with
a slotted skimmer and transfer them to a heated platter or bowl.

SERVE immediately, with a my Bolognaise Sauce or “ragu”

SPOON half of the sauce over the gnocchi and mix gently, then garnish
with the remaining sauce or ragu' and a little grated pecorino chesse,
if desired.

Per Il ragu (or bolognese sauce)
* 5 spoon olive oil
* 50g butter
* 1 large onion, finely chopped
* 2 stalks celery finely chopped
* 2 carrots finely chopped (size of a wooden match head)
* 2 bay leaves
* 1/2 pinches of dry oregano (more to taste) 1 tsp fresh
* 25cl red wine (optional)
* 1Kg cans tomatoes (36 oz all together) or 10 fresh tomatoes
* 1 pinch of sugar
* 500g meat, good quality beef, minced
* 200g ground pork or Italian style pork sausage broken up in small pieces
* salt
* chili pepper or pepperoncino, small piece (more to taste)

IN an earthenware pot or the heaviest, deepest pot you have, heat the
oil/butter. Add the chopped onion and saute briefly over medium heat
until just translucent. Add the celery, carrot and optional hot pepper
and cook gently until softened, about 2 - 4 minutes.

ADD the minced beef and the pork sausage, breaking it up with a fork.
Add salt to taste, stir, and cook only until the meat has lost its raw,
red color. Add the wine, turn the heat up to medium high, and cook,
stirring occasionally, until all the wine has evaporated.

ADD the tomatoes, the oregano and the bay leaves and stir thoroughly.
When the tomatoes have started to bubble, turn the heat down until
the sauce cooks at the gentlest simmer, just an occasional bubble.
Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally.
Taste and check for salt. (If you cannot keep an eye on the sauce for such
a long stretch, you can turn off the heat and resume cooking it later on.
But do finish cooking it in one day.

USING FRESH TOMATOES: Plunge in hot water, peel and de seed
as much as possible, simmer in a little water, covered, until soft, then
process briefly to a coarse sauce consistency before adding.

Basically, that’s it.

More fantastic recepies by our favourite music people to be found at:
heyahifi.com

 

That’s all for now. Talk soon.
The HEYA HIFI crew