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.
When my partner (other half, girlfriend, co habit or whatever you call each other when you get to my age) said she was going out for a girly night in the first thing that came in to my mind was
dinner and drinks with the boys. what could I make for her to take with her.
We all know girls love chocolate so I thought a rich raspberry & pistachio brownie with a gooey centre would be a good choice and might even score me some brownie points (no pun intended but is this how that saying came about?).
I’ve made chocolate brownies many times and have posted the recipe for my white chocolate & pecan brownie on the blog before http://wp.me/p4yOty-6m but instead of following this never fail recipe I though I’d try a new one.
I bought a book some years back when I was traveling around America called “Amazing Cookies & Brownies” like most of my cookbooks I haven’t made any recipes from it so I thought why not give it a go and when the first brownie in the book is called ” The ultimate brownie” I thought why not. Continue reading
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.
Week night dinners can be a little boring and with us being told that we should eat to portions of fish a week what better way to up your weekly in take then with this simple and delicious parmesan & herb cod.
Juicy cod with a parmesan & herb crunch that is so good it doesn’t have to be for week night dinners. Use some cod loin and you have a dinner party dish to wow your quest.
4 Cold fillets – You can any white fish if you don’t have cod
250g Panko breadcrumbs – The super crunchy ones you can buy in all the supermarkets
1/2 Lemon – Zested & juiced
1 Tablespoon wholegrain mustard
25g Grated parmesan
Few springs of parsley – You can also use tarragon, thyme or rosemary
Salt & Pepper
This dish is so easy I feel that I should add in a few extra steps to beef it up so you can tell your guests how long it took you but like I said it is a quick week nigh dinner.
Turn the oven on to 180ºc. Whilst the oven is warming up place your fish on a baking tray. If you want to save on the washing up place some parchment paper on the tray. Chop your parsley or which ever herbs you are going to use. In a bowl mix your breadcrumbs, cheese, salt, peppers, lemon zest & parmesan. In another bowl mix your mustard & lemon juice.
Taking a spoon dip it in the mustard mix and spread over the fish (this will work as a glue for the breadcrumbs) Sprinkle your breadcrumbs sprinkle them over the fish.
Place your fish in the oven and cook for around 12-15 minutes until the fish is cooked right the way through (75ºc when probed).
If you want to make this even quicker and using items you have in the cupboard substitute the breadcrumbs, herbs, salt and pepper for a good quality stuffing mix.