Monday, 18 March 2013

Week beginning March 18th - Hot Cross Buns, Borscht and baby Christian

Hot cross buns are back this week. This year I will be making them a little bit different from last year. Instead of using dried yeast, I will be making them with a fresh yeast I made about 6 months ago. Fresh yeast gives the dough a more fruity aroma and slightly soured taste. The yeast is created by leaving rasins to ferment in water for a week, then flour is added to turn the liquid into a paste. When the yeast is running low I simply stir in more flour and water and leave the yeast to sit overnight before using it again. 

If you've ever had the soup at Kaffeine you would have had bread made from this yeast. Our fresh yeast hot cross buns are packed with raisins, cranberries and flaked almonds. When ordering a hot cross bun please ask one of our staff members to toast it for you. Best served with butter and our own carrot and lemon marmalade. Seriously the best hot cross buns within the west end.

Once again the weather hasn't picked up, so I shall be making a hearty and comforting Borscht with freshly foraged hogweed streams and leaves. Hogweed gives the soup a slight savoury tarragon and sage flavour which is a lovely contrast with the earthy sweet beetroot. Our Borscht will be meat-free and served with our own soured cream. Lemon added to cream left for a day to set.
After a year's absence, cornbread will be making a return this week, served with a squashed baked tomato on top and garnished with caper sauce, basil and pretty foraged sweet greens called pennywort.

In other news, Peter and his wife Rita welcomed Kaffeine's newest addition last thursday evening. Christian John Dore-Smith was born at 5:15pm and we've been told he's tall like his dad. If you are reading this and have a twitter account please send message of congratulations to @kaffeinelondon it would mean the world to them both.

We hope you enjoy this week's menu as much as we have putting it together and as much as we will enjoy serving it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70 (add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Scone: Ham, fennel leaf and chilli 2.20
Mango friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

Soup: Borscht with hogweed and sour cream 4.50

French retro baguettes 4.90
Aubergine, goats cheese, sweet chilli, thai basil, rocket
Ham, dijon, red onion, gherkin, gruyere and spinach

Foccacias 5.00
Pancetta, tomato, avocado, red pepper salsa, spinach
Pear, red onion jam, blue cheese, chilli and rocket

Salads: 5.50/6.50
Chilli fried squid with pickled red onions, toasted almonds, spinach, lime and garlic dressing
roasted sweet potatoes with coconut curry sauce and coriander
Baby kiwi, pecorino, honey and chickweed

Tart: 4.00 or 7.50 with salad
Cornbread with slow roasted tomatoes, pennywort and caper sauce

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