Its been a while since I last posted. To be more accurate its been a few days short of 2 months.
I’ve been busy during these two months. Not too busy to cook because I’m always cooking but I’ve just not had any time to shoot and write about any of it.
The reason for this lack of time? I’ve bought a coffee shop.
If you’ve followed my blog during 2014 you would have seen my posts about my love (& addiction) of coffee and cake so naturally the next step was to do what I love and buy my own coffee shop.
Let me be the first to say its not the biggest coffee shop in the world, it’s not even the biggest coffee shop on the street (and there’s 5 others on the same street) but what makes this coffee shop so special? it’s mine and I’m going to do what I love to do.
It would be a bold statement for me to say that my coffee shop is going to be the best on the road but this is my plan. Our coffee comes from Oxford. It’s wood roasted, fair trade & organic, our tea’s are loose leaf and produced in Cheltenham. Our cakes are not from a packet, they are made on site fresh everyday by whisking eggs, beating butter and folding in flour and our sandwiches are made fresh daily using artisan breads with chutneys from Stroud.
Unfortunately this means the time I have for Custard or Cream will be reduced but if you like what you’ve seen here follow me over on twitter at @bakeandbrewhq for all the latest news, views & recipes.
It wasn’t until I went to London that I tried Avocado Toast in a nice little café called Le Pain Quotidien (http://www.lepainquotidien.com/).
Avocado Toast isn’t ground breaking in anyway. It only has a few ingredients and its method is so simple that anyone could put it together. So why is Avocado Toast filling up your Twitter, Pintrest & Instigram timelines?
Because its healthy, quick and full of flavour.
Bread – Take your favourite unsliced bread, gluten free, sour dough, bloomer.
1 Avocado – Ripe and ready to eat
1 Red onion
1 Spring onion
8 Cherry tomatoes
Pinch of Coriander
1 Red chilli
Slice your favourite bread in to chunky slices and toast. You could se your toaster or grill to toast the bread but I prefer to use a chargrill pan. Whilst toasting half your avocado, remove the skin & the stone. Cut the avocado in to 1/4’s and smash a 1/4 avocado on to each piece of toast. Dice your tomatoes, red onion, chilli & spring onion and sprinkle over your toast. Chop your coriander and sprinkle over the top along with some salt & pepper.
Food critics have had it wrong all these years. The only way to compare restaurants and chefs is by choosing the same dish at each establishment they visit. To be able to compare “apples with apples” is nigh on impossible due to chefs wanting to cook their own food, the chances of finding two chefs cooking the same menu is slim to none (unless you visit a chain restaurant).
This is why when I go out I have opted to choose one dish to judge all restaurants by:
The burger. Give me time and I’ll explain.
What have the French ever done for us? “They gave us French bread”
Apart from bread what else have they done for us? “They gave us croissants”
Apart from croissants what else have they done for us? “They gave us wine”
Yes, yes apart from bread, croissants and wine what else have they ever done for us?
“They gave us glacè cherries”
My friend Bob is 6ft 6in, 18 stone and Scottish. Bob is a true scot (I know I’m being stereotypical here but) he drinks whisky, eats haggis nips and tatties, wears a kilt and used to be a chef. So when he rang me to tell me that he had a vision and was leaving the life of a chef behind I was shocked, when he told me he was leaving in search of great gluten free products I laughed at him, so when he said he would send me some to try I put the phone down on him.