Tuesday, 27 May 2014

Week beginning Tuesday May 27th - VE, V, GF, F

This week we will be focussing our menu on vegetarian, vegan, raw and gluten free. We are noticing now more that ever a growing demand for these items on the menu, and as the weather warms up the variety of produce available makes these diets more sustainable. Also on our menu blog and display cards you’ll find universal symbols to help you decide which foods are good for you.

(V) vegetarian
(VE) vegan
(GF) gluten-free
(F) flexitarian, my new favourite word...

In the last of our recipes during the month of May we will be sharing our chocolate laminations. As it is the end of the month and our famous Pay-Day Lamingtons will be available from Thursday to Saturday. Once again if you do make this please send us a tweet picture to @kaffeinelondon and we will retweet your successful bake. 


3 large eggs
1/2 cup caster sugar
1/2 cup corn flour
2 tablespoons plain flour
1 teaspoon baking powder

Chocolate Icing:
25 g cocoa powder
25g butter
1/2 teaspoon vanilla
150ml water
375g icing sugar

500g desiccated coconut 
200ml double cream
1/4 teaspoon vanilla 
1 1/2 teaspoon caster sugar

Preheat Oven to 190oC, line at 6 inch by 8-inch sandwich tin with baking paper. 
Beat egg whites until peaks form when beater is removed. Slowly add caster sugar to the egg whites and continue to beat until the mixture is stiff and sugar dissolved. 
Add the egg yolks and beat until well blended. Sift corn flour, flour and baking powder three times and fold into egg mixture gently with a metal spoon. Use an up and down movement, don't stir.
Pour sponge mixture into sandwich tin and bake for 15 - 17mins. Allow sponge to cool in the tins for 5 minutes before turning out onto a rack. Once cooled trim the edges and cut the sponge 4x4 making 16 pieces.

To make icing you will need a small pot, place cocoa, vanilla, butter, water into pot and place on a high heat and stir until the cocoa has dissolved into the water and makes a syrupy paste.
Place chocolate mixture into bowl with icing sugar and beat till smooth and runny.
In a separate bowl place coconut, dip the sponge squares into the chocolate icing then coconut, coating all sides of the sponge with coconut. Place the lamingtons onto grease proof paper to set.

Whip the cream, vanilla and caster sugar till the cream is quite floppy make sure you don’t over beat as this will turn the whipped cream into butter.

To complete the lamingtons spoon one dollop of whipped cream onto a lamington square and carefully place another square on top, they are now ready to eat.

Please enjoy this weeks menu, as we will enjoy bringing it to you.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Summer berries and white chocolate (V) 2.40
Savoury Scone: Apple, mustard, thyme, cheddar (V) 2.40
Apricot friands 2.40 (V, GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

French retro baguettes 5.00
Roasted red peppers, courgette, butternut with pesto and camembert (V)
Ham, bubblegum berries, gorgonzola, basil and rocket

Foccacias 5.30
Pancetta, mushroom, grapefruit soft cheese, rosemary and spinach
Tomato, avocado, periperi mayonnaise, mature cheddar and rocket (V)

Salads: 5.50/6.90
Grilled marinated tofu with soba noodles, edamame, carrots, spring onion and lemongrass (VE, GF)
Roasted sweet potato with sea beet flowering tops and satay dressing (VE, GF)
Baked round courgette salad with rosey garlic flowers, pineapple and wild rocket dressing (VE, GF)

Tart: 4.40 or 7.90 with salad
Spring vegetable gratin with fat hen (foraged herb), grilled apricots and pistachio (VE, GF)

1 comment:

  1. loved the tart and salads this week. more veggie weeks please :)