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Archive for April, 2013

This weekend the Little Cat Cafe will be open on Friday, Saturday and Sunday 10.30am-5pm.  Saturday and Sunday should be marvelous so come down to get some sun and fresh air. The Thai menu for this weekend will be:

stir-fry chicken with basil

vegetable green curry

steamed rice

Portions each serve two people and cost 5 for meat dish and 3.50 for vegetarian. With every order over 10 you will get a free pot of daffodils and this weekend we have two varieties!

Post-sleepover gathering 007

This Saturday, 9am till 4pm we will be participating in Camberwell Food and Drink Festival. Our cafe manager, Monique, will demonstrate how to make patties at 10.30am.

We will also have a stall where Orn, our Food Hero and a guest chef at the Little Cat Cafe, will be selling Thai curry, patties and various cakes.  In addition to the regular cafe offer, we will also have lemonade, strawberry lemonade, tamarind drink  and beetroot and carrot juice. They will be sold cold (as Saturday will be a hot summer day;) from our ice-cream bicycle.

Come for a day of fun for the whole family which launches a week of activities under the umbrella of Camberwell Food and Drink Festival.  Saturday, 20th April, 9am-4pm, Camberwell Green, SE5

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Stir Fry Vegetable and Noodles with tasty meat free Chicken Style Pieces

Ingredients

Garlic

Carrots

Baby corn

Green pepper

French beans

Tender stem Broccoli

Dried Noodles

Ginger

Chilli pepper

Coriander

Spring onions

Light Soy Sauce

Olive oil

Chicken pieces

Method

  1. In a pan, bring water to boil, add pinch of salt and 2tbsp olive oil, when it begins to boil, take off heat and add noodles and separate with a fork, strain under cold water and set aside.

  2. Chop all the vegetables in bit size and set aside.

  3. Chop ginger, garlic, chilli pepper, coriander and spring onions, set aside.

  4. In a wok add a little oil and when it is hot add, ginger, garlic, chilli pepper and stir fry for about 1 minute, set aside.

  5. In the same wok add a little oil and add chicken pieces, cook for 2minutes and set aside.

  6. Add chopped vegetables and stir fry with a little oil for 2 minutes and begin to add all the other prepared ingredients, little by little, until it is all mixed together.

Add some chopped coriander spring onion and chilli on top when serving.

Apple Tarte Tatin

Ingredients

375g puff pastry

165g caster sugar

50g unsalted butter

8 Cox’s apples

1 tsp. ground cinnamon

Method

 Preheat oven to 190C/170C fan/Gas5.

  1. On a floured surface, roll puff pastry into a fairly thick, 25cm circle, then refrigerate until needed.

  2. Heat the caster sugar, in an ovenproof frying pan or heavy cake tin. Keep the heat medium-low and don’t stir; let the sugar melt until it turns to liquid, swirling by tipping the pan. Bring to the boil and cook for a few minutes until its caramel in colour.

  3. Remove from the heat and whisk in unsalted butter, cut into pieces, until well combined.

  4. Arrange cox’s apples, peeled, cored and cut into quarters, in concentric circles until they filled the pan/tin, fitting snugly.

  5. Sprinkle with ground cinnamon then top with the pastry and cut 3 slits in the centre.

  6. Place the pan on a baking tray and bake for 40mins, then remove and rest for 5 mins.

  7. To serve, place a large plate over the pan and quickly but carefully invert the tart to turn it out.

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This weekend get a free pot of daffodils grown in our greenhouse from the Little Cat Cafe with any order over £10.00! Try our delicious Thai menu: lamb masaman curry, chicken masaman curry, vegetarian red curry, steamed fragrant rice. Friday to Sunday, 10.30am-5pm. Sunday will be a beautiful sunny day, come out to the park!

daffodils 005

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This lunchtime our Food Hero, Cleber, brought us a vibrant example of the food fusions so common in many cultures around the world – the classic French dish of fricassée, but with a jazzy Brazilian twist.

When most people think of Brazilian cuisine, the thing that springs to mind, or my mind anyway, is meat. Lots of perfectly juicy and gigantic steaks. However, and obviously depending on which region you’re in or from, the cuisine is incredibly varied and there are clearly a variety of European influences. In this case, the classic French influence is obvious given the popularity of this very traditional dish, fricassée.

Fricassée, according to the bible of old school french cuisine, Larousse, is an old fashioned dish of stewed chicken, ‘a preparation of white meat or poultry, sautéed in butter without browning, cooked with a white creamy sauce’. For interest, Larousse also suggests that in Belgium, fricassée is a fried egg served with bacon and, in Louisiana, a roux-based sauce.

Interestingly, the Brazilian version, Ximxim de Galinha, is a typically Bahian meal and is also one of the national dishes to make up part of the Candomblé religion’s ritual food.

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Frango Fricassé

 Ingredients

2 kg of chicken breast

1 tin of sweetcorn

200g of fresh tomatoes

1 onion

1 jar of red pesto

1 jar of green olives

30g of butter

1 cup of fresh cream

2 soup spoon of sauce flour

a bit or drizzle of oil for frying

1/2 jug of tomato juice or pure of tomato

Some fresh herbs

2 kg of Basmati Rice

2 or 3 pacts or bags of green salad

Method of preparation in 6 Steps

Step 1;  Boyle approximately 1 litre of tap water in the big pan with all the chicken breast a bit of salt, black pepper  and any herbs of your preference. (I suggest some bay leaves or parsley)

Step 2; Over low heat, pour a generous glug or two of oil into a frying pan and add the chopped onion and chopped tomatoes

Step 3 ; Rip the cooked chicken breast (when still warm ) and add into the pan with the fried onion, tomato & the olives followed by half of the fresh cream and a bit of the water from where the chicken was cooked.

Step 4 ;   Meanwhile, in other small pan fry the 2 spoon of butter with the 2 spoon of flour to create the Roux together with a bit of the water that you boiled the chicken breast and the other half of the fresh cream and a bit of salt & pepper

Step 5 :  Take an oven dish and put some of your roux sauce first followed by the chicken plus another (the rest) of your roux sauce drizzle some parmesen or grana padano cheese on the top and put in the oven for 20min approximately

Step 6 :     Take out the oven after 20min and cover it with some Brazilian/Portuguese potato crisp and serve it with plain rice and green salad. Bom Apetite!!!

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Green pancakes?!

Imagine how surprised the children from Loughborough Primary School were when our food manager, Fiorella convinced them to make green pancakes. And they loved it! They were also very popular at Friday breakfast club for parents with children…so why not give them a go at home?

Picture 007

GREEN EGGS and Ham Pancakes Recipe:

Ingredients

75 grams pesto
1 medium egg
75 grams plain flour
150 ml semi skimmed milk
1 splash of oil for frying
Optional: 5 slices ham

Method

Blend or whisk together the pesto, egg, flour and milk to make a batter.
Oil a crepe pan or heavy-based frying pan, wiping away any excess oil
with some kitchen paper, and place over a medium heat.
Ladle in approximately 100ml of batter, swirling instantly to gain a
paper-thin crepe.
Once the top becomes dry and the edges lift away, flick it over with a
thin rubber or wooden spatula to cook the other side for about 30
seconds.
Layer the pancakes between pieces of baking parchment or greaseproof
paper as you go, and when you have finished making them, lay a slice
of ham on each one and roll up or fold into triangles – or however you
like!

This recipe came from Nigella Lawson’s website. Thanks, Nigella, we’re glad you’re there! 🙂
http://www.nigella.com/recipes/view/green-eggs-and-ham-57

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