Sunday, 13 July 2014

Week beginning July 14th - Our own Peanut butter & Almond milk

This week at Kaffeine we are quite literally going nuts, for nuts. Last Friday we tweeted about several new products that we now make ourselves, our social media went Tonka-nuts with excitement and feed back. 

For the last 4 years we've been serving Whole Earths peanut butter that was until someone recently pointed out that they use palm oil to blend the peanuts. As you might know palm oil has been given a bad reputation lately for destroying rainforest in Asian and almost driving the orangutans to extinction. The brand Whole Earth is very misleading. So this got me thinking about making our own nut butters, we started using an American girls nut butters and they were great, until she decided to move back to the states and took the recipe with her. Then I though maybe we can make our own. After some research I started playing around with some recipes until we perfected the peanut butter and almond butter that we now use. 

I must admit I had a traumatic experience growing up with peanut butter. My brother Ben who is a year younger than me was obsessed with peanut butter as a kid (he still is obsessed) he ate so much of the spread that he smelled like peanut butter. Often we would go on long car trips through New Zealand and he would fall asleep on my shoulder snoring and drooling peanut butter breath on me. Even though he was slightly younger he was bigger than me and had a temper when woken up suddenly, I learnt this the hard way many times with a dead leg. Ever since I've not been a fan of peanut butter. So after testing several batches of peanut butter with Claire the nut butter connoisseur/manager, we have perfected our own blend. We have also perfected almond butter, which is much more to mine and Peters (also suffers from peanut butter phobia) liking. Very simple to make and 100% natural ingredients. Like the jams we make we will also have jars of our nut butters for retail.

In other nut news and probably the most interesting is we've started to make our own almond milk, this is another dairy free option instead of Bonsoy. Drinking high amounts of soymilk has been linked to breast cancer and early puberty in children, whether any of this true is still to be determined. Almonds are a hot topic this year as many models and actors are on raw almond based diets for their rich source of protein, monounsaturated fats which is link to reducing heart disease, and rich is vitamin E. In fact raw almonds are considered one of the healthiest foods in the world. It is a taste preference but I personally prefer almond milk to soy in my coffee, and it makes amazing latte art and doesn’t split in coffee unlike soy milk.

So please come in and sample our new nut products and let us know what you think. All feedback is welcome. This week’s menu is also nut themed, hopefully our staff can contain their inner nuttiness for your serving pleasure. 

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: Rainbow carrot cake and walnuts (V) 2.40
Savoury Scone: Tomato and pesto (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

French retro baguettes 5.00
Ham, heirloom tomato, gruyere, pommery mustard and rocket.t
Saute mushroom, roasted butternut, mature cheddar, red onion and spinach (V)

Foccacias 5.30
Bresaola, nectarine, mozzarella, basil and spinach
Tuna melt with caramelised onions and rocket (F)

Salads: 5.50/6.90
Chicken satay with cucumber, mint, coriander, crushed peas, chilli and gem lettuce (GF)
Roasted beetroot with fresh cherries goats curd, saffron cashews and rowan berry dressing (V, GF)
Yellow beans with red onion pickle and toasted hazelnuts (VE, GF).

Tart: 4.50 or 7.90 with salad
Lamb, almond, prune and olive pie.

Weekend Menu 28/6, 5/7, 12/7
Salads 5.50/6.90
Spicy chicken with carrots, red peppers, red onion, cucumber, coriander and peanuts
Nectarines with tomatoes, avocado, olives, mozzarella, rocket and basil dressing
Roasted beetroot with pecan nuts, marscapone cheese and watercress

Tart 4.50 or 7.90 with salad
Spring green vegetable quiche

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