Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Thursday, 7 July 2016

Beany Green Romance Cafe in Little Venice

Beany Green Romance’s cool canal-side coffee shop in Little Venice is an ideal way to spend an Aussie-style Bottomless Brunch.
When we visited the place, it was a Saturday and it was busy with only a couple of tables empty and things didn't die down till about 2.30pm.  Despite being very busy, the service was friendly and accommodating.  It's an on the bar service, expect a bit of queue before you get your order in.

The venue offers a fantastic revitalising and 'hangover cure' weekend brunch. Situated by the canal in Little Venice, Beany Green Romance Cafe has extended their all-day breakfast throughout the week.
The menu is comprehensive and caters for gluten-free and vegetarians. The ingredients are either organic or free-range,  of high-quality,  healthy grains, fresh fruits, and sweet treats. 

An extensive range of cold and hot drinks are available.  Their coffee is roasted by The Roasting Party in Winchester. Alcohol is also on offer for the die hards!


Our brunch was delicious; I did what I always do -  looked at other tables dishes, before making my decision. The portions were very generous.  There's a 2 hours maximum for the Bottomless brunch, and the whole table must order it.

SUMMER PORRIDGE (Gluten Free*) £8.6
Coconut, Quinoa, Chia & Flaxseed Porridge with Fresh Berries, Activated Almonds, Candied Seeds, Freeze Dried Berries, Flowers & Bee Pollen

Two slices of our Award Winning Banana
Bread loaded w Mascarpone, Fresh
Berries, Flaked Almonds & Honey

Served with Thick Greek Yogurt, Fresh & Freeze Dried Berries, Griddled Mango, Shaved Coconut, Bee Pollen & Pure Maple

Poached Free Range Eggs, Back Bacon, Sausage, Mushrooms, House Made Chilli Pesto & Avocado on Organic Cold Fermented Activated Charcoal Sourdough

 From 10am Mon-Sat
 From Noon on Sundays
£35 per person
- ONE HOT Item
Available for the whole table
only, for a maximum of 2 hours

 Disclosure: I was a guest of Beany Green Romance Cafe - All views are my own

Sunday, 7 February 2016

Quinoa Pancake recipe

Quinoa Pancake
Not too long ago, quinoa was an unknown ingredient, native to the Andean highlands it is cultivated for its rich in goodness seeds.  Hispanics in Latin America pronounce quinoa kee-NO-ah, others pronounce it KEEN-wah. This Andean grain is a crop primarily used for centuries by indigenous peasant communities and regular consumption in Peru, Bolivia, northern Chile.  They are used to prepare different dishes including beverages and processed foods.

Peru is the country where most farmers cultivate, consume and where you have selected a large number of varieties of quinoa. In the region of the valleys, it is grown in fields of corn and beans, or potato crop edge. But it is in the highlands, where maize is not grown,  that the quinoa culture becomes the staple.

How to cook Quinoa

One cup of quinoa to two cups of water.
Place in a pan the quinoa and water, after the mixture is brought to a boil, reduce the heat to simmer and cover. It will take about 15 minutes to cook. Switch off the heat and cover for 5-10  minutes. The grains have now become translucent, and the white germ has partially detached itself.  Ready to eat or to add to a recipe.

For a nuttier flavor, dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes. Do not leave unattended.

I was given by Quinoa Peru a selection of red, white and black quinoa to cook at home and for the first recipe had to be a breakfast one.

Quinoa Pancake recipe

makes about600ml of batter
about 10 pancakes,  9cm diameter

 1 cup of all purpose flour
 1 teaspoon of baking powder
 1 teaspoon baking soda
 1 tablespoon caster sugar
 a pinch of salt
 2 large organic eggs
 1 cup of  buttermilk, 200ml
 1 teaspoon vanilla extract
 3 tablespoons butter, at room temperature
 1/2 cup Peruvian cooked quinoa (any type), 60g
 1 cup of your favourite fruits, washed and diced
 a handful of nuts toasted

 1)Sieve together the flour, baking powder, baking soda, sugar and salt. reserve.
 2)In another bowl, lightly whisk the eggs. Add the buttermilk, the vanilla extract and the oil and whisk for another minute.
 3) Add the flour mixture to the wet ingredients, and quickly whisk together to combine.  Fold in the cooked quinoa. Take to the fridge for 1 hour.
4)Heat a pancake pan or hot plate over medium-hot heat.  Brush it with butter or oil.
5)Drop a ladle full of the batter onto the hot pancake pan. Cook until bubbles begin to break through,  about two minutes then turn and cook on the other side for about a minute more or until nicely browned.
6)Remove from the heat, and continue cooking until all of the batter is used up.
7)Serve hot with butter,  yogurt, maple syrup or honey, fruits and nuts of choice

Advance preparation:
The batter can be made in advance and kept overnight in the fridge or it can be cooked, refrigerated and reheated.

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Thursday, 16 July 2015

Breakfast at Sticks'n'Sushi Canary Wharf, London

Sticks'n'Sushi Canary Wharf
I don't usually venture out Canary Wharf for food or drink until I got an invitation to try out the breakfast at Sticks'n'Sushi, a established Danish chain of Japanese and Nordic fusion restaurants offering all day dining.

The Sticks'n'Sushi has added a dynamic and innovative breakfast menu on their Canary Wharf branch menu, serving fresh and high-quality fare. There are three options on the breakfast set menus: Nordic, Japanese and the Snap breakfast trays and also, individual savouries, light dishes and sweet treats (Danish pastries and cakes).
The Canary Wharf branch is quite large and airy. The decor is a mix of steel, black furniture; glass doors. An industrial feel softened by cream floor-to-ceiling drapes on one side of the restaurant. Modern and very clean lines, bordering sterile, still nice.

When we visited, it was just ending breakfast time, quiet time in this area where the majority of customers are busy at work at their offices in the financial businesses in the quarter. We had the full attention of a very friendly and knowledgeable waitress that served us with grace. The food was delicious and I was glad we had the chance to try both the Nordic and Japanese trays.

The highlights for me was the duck egg tamago (omelette) and the Terbikes; we had seconds with very lovely coffee.
This branch is located in the new part of Canary Wharf that's being developed just off the North Colonnade. Sticks'n'Sushi is one of a kind. Recommended.

Canary Wharf,
1 Crossrail Place
E14 5AR
Breakfast: 7am - 10am [Monday - Friday]

Avocado, lime and ginger smoothie (£3.90/each)
Top: Nordic breakfast tray . Below: Japanese breakfast tray (£15/each)

Organic sheep milk yoghurt with homemade matcha-granola & fruit compote.
Avocado, fresh goats’ curd, pine nuts, cress & tsume soy on toasted
rye bread baked with miso, seaweed & coal and
Smoked salmon, cream cheese topped with trout roe & herbs on
toasted rye bread baked with miso, seaweed & coal and
Duck egg tamago
Avocado, fresh goats’ curd, pine nuts, cress & tsume soy on toasted
rye bread baked with miso, seaweed & coal
Duck egg tamago / Japanese omelet with emmental cheese, pancetta & spinach

O-ha-yoo kimchi a mild morning-kimchi with green apple - delicious! I usually don't like fermented food, but this kimchi was rather good. Futomaki quinoa-rice with vegetables & yuzu vinaigrette
Futomaki quinoa-rice with vegetables & yuzu vinaigrette,
it was very fresh and tasty, the yuzu gave a fresh zing to this dish.
Miso soup with tofu, spring onion & wakame seaweed, it was a warm hug to start the day

Terbikes - poppy seed Danish pastry with matcha crème pâtissière- so delicious we had seconds! (£2.50/each)
 very nice coffee roasted in Denmark, cappuccino (£3/each)
Breakfast at Sticks'n'Sushi Canary Wharf, London

 Sticks'n'Sushi Canary Wharf, London
Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X
disclosure: I was a guest at Sticks'n'Sushi. All views, as usual, are my own.

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Thursday, 18 June 2015

Breakfast, cornbread with orange butter recipe

cornbread with orange butter
When I lived in Brazil I seldom ate cornbread, we call it broa de milho, mainly at friends houses and every time it was a different experience. Every household has its own special family recipe passed from generation to generation and invariably evolving everytime. There are so many delicious recipes out there and many variations on flavours.
Cornbread is a quick and easy recipe perfect for instant gratification. This recipe looks more like a cake, in Brazil we call this type of bread, broa, than a proper old fashion bread. Still, it is delicious and it is the highlight of any bread basket. Enjoy it!
recipe writing made easy with logitech keyboard, an ultra magnetic clip-on keyboard cover, a brilliant gadget that helps me to write and re-write recipe on the ipad as I cook along. I had it for a while now and it's very useful in the kitchen while cooking to display the recipes and when I am recipe testing. Very practical when I travel to type emails and do some blogging on the road. Just love this piece of equipment! 

Cornbread, recipe

2 tablespoons of baking powder (7g)
4 tablespoons (soup) of sugar (70g)
1 cup (tea) milk (200ml)
3 cups (tea) of plain flour (300g)

200g of fresh cooked corn
4 tablespoons (soup) of butter (60g)
2 eggs
3/4 cup (tea) medium coarse cornmeal (110g)
1 teaspoon (tsp) of salt
1/2 spoon (soup) of fennel seed (optional)

150g of grated mature cheddar


1)pre-heat the oven to 180C/fan, butter and flour a baking mould (22-25cm dia) reserve. 
2)Mix all the dry ingredients (yeast, flour, coarse cornmeal, salt)  in a clean bowl. Reserve
3) In a blender add all the wet ingredients (milk, eggs, corn, butter and cheese), blend well.
3) Gently fold together the dry ingredients and the corn batter
4) Add the fennel seeds and place the mixture into the pre-buttered mould.
5)Bake in preheated moderate oven (180C, fan) for 45-55 minutes. Serve immediately.

orange butter, recipe

100g of butter, salted at room temperature
2 teaspoon of orange blossom water
1/2 grated orange zest

Method: mix all ingredients well, serve with bread. 
Enjoy it with toasted cornbread. 
toasted cornbread with orange butter
Until next time why not join me on  InstagramTwitter and Facebook…X

Disclosure: I was given the  logitech keyboard  to test and review.  All views are my own. 

Sunday, 25 January 2015

breakfast week: banana, coconut and Brazil nut bread recipe

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread

This week is Shake Up Your Wake Up, a national awareness campaign highlighting the importance and benefits of eating healthy breakfast and supporting local producers and farmers. It also aims to demonstrate the wealth of wonderful breakfast produce available around the country.  Encouraging  people to think about the most important meal of the day, the  breakfast  and its ingredients come from and support the cereal farmers who produce it. 
Homemade baking is a fantastic way to get up close and personal with food elements, not to mention the satisfaction of producing good  food  without preservatives with the purpose to feeding love ones knowing what is in your and their plate is goodness and love.
There are lots of cornbread recipes out there; I chose this one because it's easy, quick and the ingredients you certainly already have in your cupboard and fridge.

Banana, coconut and Brazil nuts bread recipe
4 medium bananas
2 cups plain (all-purpose) flour, sifted (250g)
1  tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp of ground cardamon
1 tsp all spice
1 tsp of vanilla extract
1/2 cup of coconut milk, 100ml
100g of freshly grated coconut
1/2 cup  sugar, light brown or soft dark (100g)
1/2 cup white sugar (100g)
1/4 cup melted butter (60g)
2 eggs, organic large
3/4 cup Brazil nuts coarsely chopped, (a good handful)

1)Preheat the oven at 180°C (350°F).

2)Grease a bread/loaf pan with butter and line it with greaseproof/ parchment paper. Reserve.

Brazil nuts

3)Mash half of the bananas, the other half cut into chunks, set aside. In a large bowl, whisk the eggs lightly, add sugar, vanilla, coconut milk and melted butter and whisk to combine, add the chunky bananas and mix gently with a spatula. Reserve.

4)In another clean bowl, sift the flour, baking powder, cinnamon, cardamon.  Add the coconut, salt, the nuts and mix again. Pour the wet ingredients into this bowl and mix gently to combine.

5)Pour the batter into the prepared bread/loaf tin

6)Place the tin in the mid hack and bake at 170°C(Fan) (350°F) for about 60 minutes.
This is a quite compact bread. Delicious when toasted!

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread

banana, coconut and Brazil nut bread recipe
 banana, coconut and Brazil nut bread 

Pin for later

banana, coconut and Brazil nut bread recipe

Monday, 5 January 2015

Cashew Milk Shakes

I have recently tried almond milk, the fashionable homemade stuff. It's quite nice and very easy  and cheap to make. The actual process doesn't take long, just a bit of planning a couple of hours to overnight depends on the hardness of the nuts.  I tried making with cashew, and I am hooked!

Soak the nuts, to make then softer and easier to digest. Drain the nuts.
Add the nuts to a blender and top with clean spring water and blend away for about 5-8minutes, strain, if you want to, I don't.  Now add flavourings (vanilla, cinnamon, spices)  at this point you can keep in the fridge and add to coffee, tea or drink as it is. Alternatively,  add fruit(s) of choice. It will keep in the fridge for about 4-6  days.

Downside: it separates! So you need to keep in a bottle and shake before using it.  It's very delicious!

Strawberry and cashew milk shake

Makes: 600ml
2 cups (200g) cashews soaked for 2 hours in water
50g  freeze dried strawberries, two good handfuls
2 1/2 tablespoons of honey
 1 tablespoon vanilla extract
 2.5 cups cold water (500ml)

1) Soak the caju for at least 2 hours. Drain them, reserve.
2 pulverise the dried strawberries in a blender, leave unopened for at least 3 minutes, wait for the dust to settle.
2)Add 1 ½ cup of water to the blender, pour in honey and cashews; blend for  5-10 minutes in high speed. The consistency right now should be of the shake should be smooth, like pouring custard. 
3) Add the rest of the water and continue blending.
4) Chill it in the fridge and serve

Add banana for another extra layer of flavour

Raw chocolate and coconut shake

makes: 500ml

1 cup (100g) raw cashews, soaked for 2 hours in water
 2 cups of cold coconut water (400ml)
 3 tablespoons cacao nibs
 1 teaspoon vanilla extract
 2 tablespoons honey
 pinch of  sea salt
1)Drain the cashew nuts.
2) Combine all the ingredients and blend until completely smooth.
3) It can be stored in the fridge for up to 2 days. Shake well before use.

Wednesday, 26 February 2014

coconut flour pancake with prune syrup recipe (gluten & diary free)

In Brazil, we have a desert called manjar branco, it's a kind of a coconut blancmange, it is pure white and made with fresh coconut, coconut milk and served with poached prunes. It's very traditional and served all over Brazil. I really like the unusual paring of coconut and prunes.  The other day I found coconut flour at a market and I decided to try it out. It is quite delicious and best of all gluten free, low in carbohydrates.  Here is my recipe for pancake day, gluten and diary free. Enjoy it!

Coconut pancakes with prune syrup

gluten and diary free

yield: 10-12 pancakes (approx. 10 cm diameter)

equipment: blender, ladle, frying pan, small pan to poach the syrup

Ingredients and method - Syrup

. 1 can of prunes in light syrup, drain the prunes; add to a pan the syrup and 3 tablespoons of maple syrup and  slightly reduce the syrup in a pan in very low heat. Reserve. You can also use any fresh fruit and maple syrup, if desired.

Ingredients Pancake

  • 4 organic medium eggs, at room temperature
  • 1 cup soya milk  (200ml)
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1/2 cup coconut flour, sieved (55g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coconut oil for frying
  • decorate:  coconut shavings

Method Pancake

1.   start with the wet ingredients: In a blender beat the eggs until light and fluffy for about 1 minute. Add milk, vanilla, and maple syrup, reserve. You should have about 450ml.

2.  Now for the dry ingredients: In a clean bowl, combine the sieved coconut flour, baking powder, and salt, blend with a spoon

3.  Stir 3/4 of wet mixture (300ml) into dry one until all the coconut flour is completely incorporated. Let it rest for 5-10 minutes until it becomes thick.

4.   Now add the rest of the wet ingredients to the pancake mixture.

5.  Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon no more than 10 cm in diameter and fairly dense. Cook for 4 minutes, until the top dry out slightly, small bubbles appear and the bottoms start to brown. Flip and cook for another 2-3 minutes.

6.  Serve hot with prune and it’s syrup, top the coconut shavings, if feeling festive add coconut ice cream, store bought or come back here for a recipe coming soon.
you can make the batter in advance and leave in the fridge, lasts for a couple of days.

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