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.
The shorts have been swapped for jeans, the tee-shirts and flip-flops have been long packed away and the memories of running in the light evenings with the sun shining have been filled with dark rain soaked evening runs.
So summer has gone and the long nights are drawing in but before we replace our light evening meals with hot stodgy food lets have one more go at extending summer with this simple Pesto & Potato Salad.
When I had the idea of starting my blog back in April I planned to write 1 post a week, so by my calculation I worked out that I would have got to 50 posts somewhere in March 2015.
I’d given myself a target of one post a week not because I don’t have the recipes (I have 1000’s in a drawer waiting to be cooked) or the fact that I don’t get time to cook (I cook everyday. If I don’t cook at work I’m always cooking at home) but for the simple reason I just didn’t know what I was doing.
Along the way I’ve learnt a
little lot (At the begin I knew nothing so I’m in a better place) so post 51 is a look back at my favourites from the first 50 posts.
Salads don’t have to be boring and this recipe is no exception.
The Americans has their classic Cobb salad, Us Brits have the Waldof salad and the Mexicans have the Black Bean & Corn salad.
I know the summer is a distance memory of sunny days, beers in the garden and BBQ’s but salads aren’t just for the summer. If you move away from limp leaves, cucumber & tomatoes salads can be enjoyed 365 days a year and one of my favourite salads to eat is the Mexican Black Bean & Corn Salad.
This super quick and easy salad takes almost no time at all to make and can eaten on its own, with chicken or as a side dish with a Mexican meal.
2 Tins black beans
2 Large red Onion
2 Corn on the cob
2 Red Pepper
1 Red Chilli
3 Lime – Juiced & zested
20ml Olive oil
2 Garlic cloves – Chopped
Open the tin of black beans and rinse. Place in to a large mixing bowl. Peel and dice the red onion and place in the large bowl with the black beans. Dice your red pepper& red chilli and add to the bowl. Remove the corn by running your knife down the corn on the cob. Chop your coriander and add with the other ingredients. In a separate bowl make your dressing add the oil, lime juice, lime zest, salt, pepper & chopped garlic. Pour your dressing over the salad and store in the fridge until needed. Just before you serve halve your avocado, peel and dice and add to your salad.