Corn Fritters are inexpensive, fast and simple to prepare and really easy to glam up. Add some grated ginger and coriander and serve Thai style topped with chili jam or serve with vegan sausages, maple syrup and potato hash for a substantial weekend brunch. This recipe is for my daughter Raven, as she spends much of her life living in vans, tents, or caravans. Money is always an issue as well as the amount of cooking time, which equals the amount of gas or fuel needed to cook. Fridges in vans are either non existent or really small, so the more ambient ingredients used the better. All the ingredients in this recipe are ambient, and the flour, baking powder, and cornflour are useful for other quick and cheap meals. Corn fritters were a favourite when Raven was growing up, either as an after school snack or a quick and easy dinner. Currently my favourite version is to top them with Sriracha Mayo and coconut bacon. Raven still prefers them the way she has always had them uncomplicated and fresh out of the pan with lots of ketchup for dipping. Ingredients. 1 small tin of sweet corn 160 gr drained weight (sainsburys basic 35p) 35 grams of self raisin flour (1 espresso cup) 2 heaped tablespoons of cornflour (£1.35 sainsburys) 1 teaspoon of baking powder. 35 mls of water (about 1 espresso cup) oil or coconut oil for frying. Method Add the flour, cornflour and baking powder to bowl Mix in the water, stir with a fork until you get a paste Tip in the drained sweet corn . At this point you can add some seasoning I usually grate in about a teaspoon of garlic and some sea-salt stir the ingredients together. Coat the bottom of a frying pan with oil . Use a tablespoon and drop into the oil Shallow fry for about four minutes each side Makes 6 small fritters. serve right away.
Coconut bacon is made with unsweetened coconut chips and spices. I don't suppose you could fool a bacon fan into believing that it is actually real bacon, especially if you serve it on a plate beside a couple of eggs , but if you want bacon flavour, coconut bacon works perfectly. Coconut bacon is salty,smoky and crisp. It is also veggie, vegan and gluten free. I first made coconut bacon in a coffee shop. Like many coffee shops, it had limited,storage and cooking space. The food we prepared needed to be both casual and easy to take away. Coconut bacon fits this criteria perfectly, not only does it look and taste great but it doesn't take up fridge space. Once baked, it can be stored in a sealed jar. It is a versatile vegan option that can be used to create eclectic and indie style dishes. Coconut bacon is just as versatile for the home cook. More of an ingredient than a spice but with all the convenience of a spice. Try it on top of vegan french toast, salads or add it to your pasta dishes. If you want to make your own coconut bacon there are lots of recipes on the Internet. Most of them use just three or four ingredients, and a combination of soya sauce, liquid smoke and coconut chips.It's easy to play around with these to create different flavours. if you don't fancy making your own coconut bacon you can order some from me here http://tansyskitchen.co.uk/product/coconut-bacon-70g/ Five Ways To Use Coconut Bacon 1. Make your own Hipster avocado on toast. 2. Have an Aussie Style BLAT. 3. Try it in a Breakfast Taco with scrambled tofu. 4. Top a Caesar salad 5. Try it with Vegan MacNcheese
When I moved from Vancouver to Poole in 1993, Sunday dining was about the carvery, and the pub.I was never a fan of the carvery. I always longed for a place to have a lovely late brunch.I think it was culture shock.I had recently left Vancouver you expected to queue at least twenty minutes for a good brunch. If a place did not have a twenty minute wait it was not worth going to. Of course people would get there super-early and get the first tables but that first sitting of brunch never had the same buzz as the second one. The queue was part of the experience, Servers came around with tiny samples of hot coffee, juice, and the tiniest pancakes. Brunch was always gorgeous with flowers in drinks and garnishes that said this meal is special, it's not porridge or a quick bowl of cereal . It's the weekend. A few things that I know about Brunch. Brunch has got to be gorgeous it can't be breakfast at the little chef on the way to the airport. Brunch has got to have some Pancakes,Waffles, French- Toast or sweet stuff. Brunch is not street food. it needs to be eaten from a plate while sitting down. Brunch Pancakes have to be fluffy like clouds or pillows they are not crepes. Brunch Pancakes need Maple Syrup not Golden Syrup or lemon and sugar. Brunch is a perfect excuse to a drink at noon (we have special brunch cocktails ) In England you must have some baked beans in some form somewhere on the brunch menu Brunch involves poached eggs - nobody knows how to make perfect poached eggs its luck As Homer Simpson said "It's not quite breakfast, it's not quite lunch, but it comes with a slice of cantaloupe at the end. You don't exactly get what you would at breakfast, but you get a good meal." For the last four Sundays I served a pop-up brunch at Jalarra the new cafe, bar in the triangle. It was a lot of fun and I loved working with Phyllida Swift, Kiall Douglas Wheatley and Marie, my enthusiastic and exceptionally good helpers. Thanks to Tony and Lisa Perkins for having me. Here are some pictures of the dishes.Thanks to the lovely Phyllida Swift for the pictures We call them Hoovers! Short for Hueveros Ranchers. Poached Egg, Cheese, black beans on a tostada. Served with avocado and fresh fruit salsa French Toast with homemade blueberry Bourbon Syrup Haloumi and Mushroom Sandwich with chili jam & Asian apple slaw. We don't need no Eggs and Bacon ! with Tofu Chic Pea Scramble, Black Beans, Avocado, Guacamole, Asian slaw and Tortillas for dipping. Green Eggs and Jam. Vine tomatoes, Flat mushrooms, Poached Eggs+ Haloumi. Served with Chilli Jam and Basil Pesto. Prickly Pear Vegan Nanna bread with Blueberry Apple Compote & Coconut cream. I will be taking the next few Sundays off then looking for a new place to Pop up. If you are looking for great brunch locally.Cafe Boscanova http://boscanova.com/ is amazing for fluffy pancakes, awesome coffee as well as more traditional but completely lush breakfasts. Camden Ashley and Westbourne will also give you a pancake fix http://www.camdenbar.co.uk// I am also so very much in love with https://www.facebook.com/soulshinecafe?fref=ts Soulshine Cafe in Bridport. They import their own Canadian Maple syrup, make their own sourdough bread and serve amazing juices.
I have been serving brunch locally for ten years. Last year on Pancake day I even had a little interview on Radio Solent about " Pancakes Without" for people who prefer, pancakes without Gluten or Pancakes without Dairy. you can find the recipes here http://tansyskitchen.blogspot.co.uk/2014/03/gluten-free-pancake-day.html This year I work at "Rockets and Rascals" a bike cafe in Lilliput. We have this gluten free version of pancakes on our menu. Sweet potatoes are one of the best sources of carbohydrates for the cyclists. They are high in carbohydrates, but have a relatively low glycemic index which means a slower burn. They are also an excellent source of vitamin A and C, magnesium, potassium, and beta-carotene. Pecan and Apple stacks (Cooking these pancakes in coconut oil gives a slightly tropical taste.) 1 large sweet Potato roasted in its skin until mashed 2 banana's mashed (these replace the eggs and bind the mix) 2tsp wheat free- baking powder 2 cups of almond/soya/ or milk replacement 400 gr doves farm gluten free flour 1-2 tbs of coconut oil 1 tsp cinnamon 1 tsp vanilla essence Remove the skin from the sweet potato and bananas and mash together . Add the flour, baking powder / cinnamon and vanilla essence Mix in the milk replacement of your choice and stir to make a fairly thick batter Leave to rest for for ten minutes then melt the coconut oil in a pan and drop spoonfuls of mix into the pan to make pancake. cook a few minutes on each side . Layer with baked apples,sliced banana and pecans and drizzle with maple syrup or vegan salted caramel. in honour of pancake day we will also be selling Canadian style blue angels with blueberry and bananas. Don't worry if you cant make it in for pancake day. Both styles of pancakes will be on the menu until Sunday.
Why do we eat Pancakes on Shrove Tuesday? Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The recipes for pancakes in this posting both give up something. Serve them for breakfast or for a snack for later in the day. They will definitely satisfy a sweet tooth without having to raid the biscuit tin. Banana Bread Pancakes with Vegan Salted Caramel Sauce (Giving up The Dairy, and the wheat) 175 gr doves farm wheat free flour/ 3 tbs ground almond /1 1/2 tsp cinnamon 1 tsp mixed spice/1/2 tsp nutmeg/3 mashed bananas/ 100ml water or milk substitute Mix the first five dry ingredients in a bowl. In a second bowl mash the bananas. Mix into the dry ingredients add the water and the vinegar and let sit for five minutes. Coat a non stick pan with a little oil or coconut oil. Add 3 pancakes and slice a few bananas into each one. Turn when lightly browned on bottom Serve topped with chopped nuts and Salted Caramel Sauce Vegan Salted Caramel Sauce recipe here http://www.anorganicwife.com/2013/10/recipe-vegan-salted-caramel-sauce.html Skinny Pancakes with Orange or Lemon and Coconut sugar. (Giving up the Dairy, the wheat, white refined sugar and the calories.) Paleo There are recipes for these amazing "Paleo Pancakes" all over the internet. The most shocking thing about them is how simple they are to make and how good they taste. Mash 1 banana with two free range eggs and mix it up. Imagine you are making scrambled eggs with banana. I like to add a small cap of vanilla into the mix. The mixture will be quite thin. Melt a little coconut oil in to a pan add a small ladle of the mix and cook gently for a couple of minutes on each side. Serve with a squeeze of orange or lemon and coconut sugar.
Our Living Room opened as a coffee lounge on March 11th 2012. Prior to that it had been run soley as a bed and breakfast. What a terrible waste it would have been if it had stayed that way! Our Living Room is the family home of Andy and Anna Chamberlain and their two young children. Located at 2 Drury Road, Our Living Room has become a neighbourhood haven for coffee addicts, foodies, and families. Andy and Anna, with their freind and partner Sarah Mitchell, have natured and lovingly worked over every detail of their coffee lounge. For a year before the opening and well before any money was raised for the transformation, the trio held weekend Brunch Clubs, inviting freinds and family. They tested recipes and mulled over ideas. They sipped, brunched and lunched. Closer to opening time they asked for training and expertese on coffee from Joe at Boscanova and Steve from Tina We Salute you . They sought advice, graft and favours from many other freinds and neighbours. Andy, Anna and Sarah set out to create an environment that felt like home, surrounded by friends.They wanted a space that welcomed children, encouraged adults to connect, and for all to feel nurtured and well cared for. I think that the Living Room has become that place. Friends and neighbors drop in regularly for coffee, food , and a chat. Bed and Breakfast guests mingle at breakfast with the locals. I met Andy, Anna and Sarah In February. I am honoured that they chose me to work with them. I am so happy to be cooking here.We have so many exciting plans. Our Living Room serves Brunch from 8-2 Tuesday to Sunday - and stays open from 2-4pm for sandwiches and cakes. Closed Mondays and Bank Holidays for Family time (between us we have six kids!) Brunch Pop Up Jubilee Market at Our Living Room Our Living Room 2 Drury Road Alum Chine Bournemouth BH4 8HA