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 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.
I’ve always known if you search Google (other search engines are available) long and hard enough you can find just about anything. Want to find the simplest way to understand the theory of relativity Google it. Want to find the square root of 3650903927 type it in to Google and it will tell you the answer (To save you googling it it’s 60422.7103579).
If googling the square root of 3650903927 is not your sort of thing and food is then the internet is full of delights for you. Search any of the blogs, food porn websites or recipe sites and you see this years trending recipes: Mason Jar Salads.
Why are these salads trending? They look good, their easy to make and they do have practical use, screw on a lid and you can take it anywhere without it spilling.
So instead of reinventing the wheel for my next post he’s my take on the Mason Jar Salad.
20ml Dressing – I used a mixture of 15ml olive oil & 5ml lemon juice
15ml Olive Oil
50g Cooked blacked beans – If using tinned wash and drain them
1/3 Yellow pepper diced
1/3 Orange pepper diced
1/2 Red onion diced
1/2 Avocado diced – With a squeeze on lemon on it
50g Tomato diced
Handful of rocket
If you want your salad to look like it does on all websites place your dressing on the bottom of the jar, layer up in nice neat layers remembering to keep the colours separate on each layer. Once you get to the top place on your rocket. Put on the lid and you can take it anywhere.
If you’re not to worried about how your salad looks place everything in the jar. Place on the lid and you’re ready to take it with you.
This is just one idea for a Mason Jar Salad. You can use any type of dressing, your favourite salad or any ingredients you want.
If you’re looking for something versatile look no further than the humble pickled cucumber.
These little crispy slices of cucumber are great in a burger, in a salad or just on their own straight out the jar.
This recipe needs almost no work but takes a little preparation time. It’s so tasty it’s worth the time it takes to make. I made this with the tomatoes and basil that have been growing in my garden all summer, if you haven’t been slaving away all summer growing tomatoes & basil, shop or market bought ingredients are fine.