We are back to the way things used to be pre-Covid & Brexit. We can now heat all our deli food at the front of the cafe so you can “grab and go” quickly..
So you can have a quiche, sausage roll, panini, wrap, daily special etc heated up at our deli counter.
Our soup is now in an urn at the front counter and readily available .
We have started making soups again and we are starting with a creamy mushroom this week🥣.
French Toast with caramelised apple, cinnamon cream and maple syrup.
2 poached eggs on a bed of baby spinach with cherry tomatoes, bacon pieces & sliced mushrooms with a mustard dressing and served with sourdough toast.
With charred cherry tomatoes, toasted pitta pieces and a mint & dill dressing .
Ingredients
2 tbsp strong black coffee
175g butter
175g caster sugar
3 large eggs
½ tsp vanilla extract.
225g self raising flour
A good pinch of salt
2 tbsp milk
2 tbsp cocoa powder
Utensils
1 cup
2 Bowls (medium/large)
1 cereal bowl
Hand Mixer
Spoon for mixing
1 fork
2/3 tablespoons
1 teaspoon
1 900g loaf tin greased & lined
Oven
Preheat the oven to 180C/160C Fan/Gas
Make strong coffee with 2 teaspoon coffee granules with 2 tablespoons boiled water. Dissolve granules and then leave coffee mixture in cup to cool.
Crack the 3 eggs into the cereal bowl and beat with a fork, mixing well together.
Ensure butter is soft at room temperature.
Cream the butter and sugar with an electric whisk in a largish mixing bowl until very pale and fluffy.
Add the beaten egg, a little at a time, whisking well after each addition.
Now add and whisk in the vanilla extract.
Sift the flour into your second bowl.
Add the pinch of salt to the sifted flour.
Now fold the flour and salt gently into the butter and egg mixture.
Keep the second bowl to re- use in a moment.
You should now divide the cake batter into two equal portions (about 350g each). This is where you can make use of the second bowl.
Add the milk to one portion of the mixture, stirring in gently until well combined.
Add the cocoa powder to the cold coffee to make a smooth paste.
Add the coffee & chocolate paste to the other portion of the cake batter and mix in until thoroughly combined.
Spoon large spoonfuls of each cake mixture into the tin, alternating the flavours to give a marble effect.
Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean. Our oven runs a bit hot and actually 45 minutes was perfect.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to continue to cool.
Notes
If tin has very good coating no lining required. I did not line the tin.
Serves 2 as a salad or 3 potions as a side dish. Use 50/60 grms bulgar per person as an approx. guide.
Ingredients
100grms bulgur wheat
3 large plum tomatoes, chopped
1 lemon to juice
1/2 large red onion or 1 small red onion, finely chopped
1 frozen red chilli, finely chopped
parsley, chopped
fresh mint, chopped
drizzle of honey
3 tbsp olive oil (extra virgin)
Season to taste: sea salt
freshly ground 5 blend pepper
Utensils
Saucepan & lid
Small bowl
Medium/Large bowl - dependant on how much you bulgar you are cooking.
Chopping board
Knife
Spoon
Grater
Disposable glove
Method
Put 100 grms tabbouleh in a saucepan and add 5 times cold water.
Bring to the boil and then lower heat allowing the bulgar to simmer and don’t forget to add a lid at this point. It should take 12-15 minutes to cook. Just check that it is fully softened.
Whilst the bulgar is cooking you have the time to prepare the other ingredients.
Roll your lemon to soften it.
Cut your lemon in half and squeeze into a small bowl using your other hand to catch any pips.
Put the chopped tomatoes and onion in the medium/large bowl.
Wearing a disposable glove ( otherwise wash hands throughly after handling the chilli ) grate the frozen chilli. Alternatively if you prefer to use a fresh chilli then chop finely removing the seeds.
Add a few sprigs of both parsley and mint which are finely chopped.
Then once your bulgar is cooked add to the bowl and mix together well.
Dress with the olive oil and honey and mix in throughly.
Then season to taste with salt and pepper.
Notes
Perfect for vegans but you can add fresh or grilled halloumi or feta cheese keeping it vegetarian.
Alternatively for fish & meat lovers you can with add and mix in steamed, fried or grilled prawns or salmon or chicken.
Freshly made tabbouleh salad which can be served warm or cold.
Ingredients
175g self raising flour
4 tablespoons of milk
2 large eggs
175g caster sugar
125g softened unsalted butter
2 washed whole lemons (use zest of 1) for juice
5 tablespoons of icing sugar
Oven
Heat fan oven to 180c
Utensils
Scales
1 larger bowl
4 small bowls
Fork/hand mixer / spoons / spatula / pastry brush / fine grater
Loaf tin - greased
Method
Crack the eggs into a smaller bowl and use a fork to break and blend the yolk and whites together.
Zest 1 lemon and keep in one of the small bowls. Then cut the 2 lemons in half and squeeze in the juice avoiding pips. Squeeze through your fingers allowing pips to be caught and less washing up 😉.
Whisk the softened butter and sugar in the large bowl.
Add the rest of the ingredients (except for the lemon juice and icing sugar), one by one - eggs, flour, milk & lemon zest. Gently whisk in well as you add each ingredient to the bowl.
Ensure all ingredients are properly mixed together.
Spoon the cake mixture in to the tin.
Bake for 35 minutes maximum 40 minutes.
We hope you enjoy making, sharing and eating the lemon loaf😋.
Now mix the icing sugar and the lemon juice of the 2 lemons.*
When you take the loaf out prick it all along the top and drizzle the mixture across the whole loaf.
Allow to cool before eating.
Notes
*For a more crystallised icing replace icing sugar with 110g caster sugar.
If you want to add fruit to the cake, add a few blueberries or raspberries to the cake mixture before baking.
Lines achieved by turning cake upside down on a grid whilst still warm.
Ingredients (12 Madeleines)
102g plain flour
1 teaspoon baking powder (actually just under and flattened)
2 large eggs
100g caster sugar
100g lightly salted butter
1 whole lemon, washed
Oven
Heat fan oven to 200C
Utensils
Scales
1 larger bowl
4 smaller bowls
Saucepan or microwave dish
Fork/whisk/ spoons/ spatula/ pastry brush/ fine grater
Madeleine tray
Method
Melt the butter and then pour into one of the smaller bowls to cool.
Take the pastry brush and dip into the butter ( don’t worry about it still being warm for this) and brush the moulds in the madeleine tray.
Take approximately 1 table spoon of the flour then shake a little in to each mould. Then shake from on side to the other to enable a coating of the tray. Then tap out the excess. This now means your tray will be ready for filling.
Zest your lemon and keep in one of the small bowls. Then cut the lemon in half and squeeze in the juice avoiding pips. Squeeze through your fingers allowing pips to be caught and less washing up 😉.
Now crack the eggs into the larger bowl and use a fork to break and blend the yolk and whites together.
Then add the sugar gradually to the egg mix in and whisk ( hand whisk is good enough) until mixed in well and you have a slightly frothy mixture.
Now lightly whisk in the lemon juice and zest.
Gradually whisk in half the flour and all of the baking powder.
Ensuring that the melted butter is cool, add and whisk into the mixture.
Finally, add the balance of the flour whisking it into the mixture gently.
Leave your mixture in the large bowl for 15/20 minutes.
Now fill your moulds in the Madeleine tray. Start of with smaller amounts and then top endeavouring to make them equal amounts. Remember that they will rise.
Bake for 9-10 minutes.
We hope you enjoy making, sharing and eating the madeleines which are best eaten on the same day😋.
Notes
Once cool, you can melt a little apricot jam and brush on top and then dip into shredded coconut.
