Showing posts sorted by date for query Cardamom and Coffee Cake. Sort by relevance Show all posts
Showing posts sorted by date for query Cardamom and Coffee Cake. Sort by relevance Show all posts
One of the things I really like doing as a food blogger is being afforded the opportunity to enjoy food in new places and venues. Restaurant Reviews don't happen really often, but when they do, I am always really happy to do try something new!
I was recently contacted and asked if I would like to enjoy a meal at the new Comptoir Libanais which had recently opened up in Cheshire Oaks, which is a huge shopping complex not too far from where I live. I was offered a meal for two on the house. The Comptoir Libanais dining experience promises to bring the delicious flavours of Lebanon and the
Middle East to the the British customer. With a myriad of bright colours
and flavours the food reflects the stunning interiors of all the
restaurants.
Founded by Tony, Kitous, there are a number of Comptoir Libanais restaurants now open in the UK, each one offering a fabulous Lebanese dining experience. It has always been Tony's desire “to create a place for everyone to eat and drink in humble
and friendly surroundings that is affordable for all”, so to see the Comptoir family expand in
England's North West brings much joy to Tony and the team. Comptoir has a strong
presence in the North with restaurants in Leeds and Manchester and Cheshire was the
natural next location.
I brought my friend Tina along with me to enjoy the experience and from the moment we entered the restaurant we were struck by the authentic feel of it, the bright colours, the delicious smells and fabulous atmosphere. It felt just as if we had stumbled onto a wonderful Souk somewhere in the Middle East, with a vibrancy in colour and a truly down home feeling. The colours were a treat for the eyes and everyone was quite friendly and helpful. At first there was some confusion as they weren't expecting us, and didn't appear to know anything about it, but that was quickly sorted by the very capable and friendly staff which showed us to a nice window side table where we could view the whole restaurant from. I loved the colour and feel of the furnishings. Brightly coloured and patterned vinyl seating, and red painted wooden chairs, mixed with a red striped bench seats vie for your attention along with beautiful mosaic tile patterned floors and fabulous pendulum lighting. I found myself wanting some of those light fixtures for my own home. The walls were lined with pictures of famous people wearing colourful Fez's and beautiful handbags which were for sale, silver tea pots, also for sale.
It felt so authentic and real. We both knew instantly that we were in for a real treat. I think about the only thing that was missing was some music. I think a bit of Middle Eastern music playing in the background would be nice, but this is such a busy and happening place and filled with a mosaic of people's, speaking different languages etc. We felt comfortable and at home. Tina remarked that she felt as if she had been dropped into the middle of a lovely Eastern Bazaar. I felt the same.
The menu is made of recipes which Middle Eastern and Lebanese mothers use at home including Tony’s mother. Comptoir is a place that serves food all day from breakfast until dinner. It is a restaurant where everyone can eat casually and the food is served with warm and friendly hospitality, just like back home in the Middle-East and North Africa. Breakfast is an important meal in the Arab culture, the menu includes dishes such as Shakshuka - a classic dish made up of slow cooked tomatoes, red onions and peppers mixed with parsley, coriander and garlic. Topped with a fried egg and crumbled feta and served with pita. Alternatively , Man’ousha flat bread or full Lebanese breakfast.
The all day menu includes a huge variety of different dishes from a large selection of hot and cold mezze which are ideal for a quick snack or to share with friends and family. All the usual dips, salads and dishes are also available, from Baba Ghanuj to Marinated Jawaneh - Chargrilled marinated chicken wings with garlic, lemon & pomegranate molasses. Warm Lebanese wraps (served with a Comptoir salad and pickles) are especially popular, as are the Marinated Grills and Tagines.
No Lebanese meal is complete without something sweet there is a selection of Baklawa and Lebanese desserts, which are delicate, fragrant and delicious, such as Dark Chocolate Orange and Cardamom Cake. Refreshing homemade lemonades such as Romana - orange blossom water and pomegranate lemonade and Rosa - rose, lemon and lime lemonade, as well as Fresh Rose Mint Tea , served in a silver teapot are the perfect accompaniments to the meal as well as freshly squeezed juices, cocktails and a selection of Lebanese wines and beers, specially imported from the Bekaa Valley.
We were really spoilt for choice. They offer a variety of drinks for their customers. Hot drinks such as teas, coffees, chocolates (both European and Middle Eastern choices) along with a variety of wines, beers, spirits, cocktails and cold drinks. We don't drink alcohol, tea or coffee, but were keen to try some authentic Home-made Lebanese Lemonades.
Tina chose for herself a Toufaha, which is an Apple, Mint and Ginger lemonade. (regular £2.95)
For myself I ordered a Roza, which was Lemon and Lime, with Rose Syrup. (Regular £2.95) Oh boy, but both drinks were amazing! We tasted each other's (of course!) and I loved both flavours. The Toufaha was spicier than the Roza, but both were deliciously pleasant and served with plenty of ice and a lovely paper straw! (Yay!)
There is a huge selection of Mezze, both hot and cold, available, along with a variety of Dips, Soups, and Salads. The people next to us were having a Mezze platter for two and it looked fantastic. You can also get a Mezze Platter for one. We knew we wouldn't have room for that, along with a main and dessert.
We didn't want to overly fill up before our main course, so we ordered two separate Mezze to share. All were moderately priced, ranging from £2.95 for a selection of pickles to £6.25 for the Lamb Kibbeh.
Lamb Kibbeh (3 pieces) (£6.25) - Minced lamb cracker wheat parcels, filled with lamb, pine nuts and onion, served with a mint yogurt sauce.
Cheese Samboussek (£5.50) - Pastry parcels filled with Halloumi & Feta cheese, topped with sesame seeds, served with mint yogurt sauce.
I think our favourite of the two was the Cheese Samboussek, but both were delicious. The Lamb was nicely spiced, and not greasy in the least, with a crisp crust and flavourful filling. I love Kibbeh, and this was very good, not too spicy, but well flavoured.
The Cheese Samboussek, had lots of filling and we both fell in love with it. Tina wanted to show you the insides. Both dishes came with a delicious creamy dip and pickles. I wasn't sure what the pickles were, but we both enjoyed them. There was a type of hot pepper, and a crisp green stick with we think was cucumber, but my favourite were the pink ones, which you can't see here because I had already eaten it. It was so good. I saw jars of them for sale, so when we go back (and we will because we want to bring our husbands with us) I am going to buy some for here at home. Seriously tasty! Both Mezze were a nice size and not overly filling, which was a plus for me as I don't want to already be full before my main course arrives. A good Mezze should whet the appetite for what is to come and these did just that!
They are a variety of warm Wraps on the menu ( Falafel Lamb Kofta, Chicken Taouk, Halloumi & Olive) all served with a Comptoir salad and pickles. You can also get a Wrap platter. There are four different kinds of Large Salads, with vegetarian and vegan options. There are also Grill options and Fattets, several favourites, and Tagines along with a variety of sides available.
For our main, we again chose two different options which we planned on sharing. They didn't bat an eyelid when we asked for two separate plates. Let me tell you, it was really difficult to choose only two things. I could easily have eaten everything on the menu. It all sounded very appealing!
One choice was the Chicken Moussakhan (£11.95) - Roasted marinated half baby chicken in pomegranate molasses, walnuts, and sumac onion confit, served with Comptoir salad & Vermicelli Basmati Rice.
THIS WAS GORGEOUS!
The portion was very generous, the chicken was well flavoured and tender. Delicious with a crisp skin. I normally take the skin off my chicken, but I ate the skin, I couldn't help myself. The salad was nice and well prepared with a lovely dressing. (I have had some pretty manky salads in restaurants over here) This salad passed my salad test. I also really enjoyed the rice. I love Vermicelli rice. This had a faint flavour of chicken stock. All told, we were both very pleased with this option.
For our other option we ordered the Lamb & Prune Tagine (£12.50) - Tender pieces of lamb with prunes, butternut squash, roasted almonds and sesame seeds. We chose couscous as the go with.
This was also delicious, with plenty of prunes, lamb, squash and a nice thick gravy. It was nicely spiced with a really fruity flavour, which went very well with the sweetness of the lamb. The lamb was so tender it fell apart.
A variety of sides are also available on the menu . . . rice, couscous, olives, quinoa, Batata Harra (Lebanese spiced fries), Hommos, and a selection of pickles.
There are plenty of options for dessert and the sweet tooth! Dark Chocolate & Red Rose Berries Cake sounded good. So did the Orange and Almond Cake, the Mango and Vanilla Cheese Cake and the Chocolate Brownie. There are also Baklawa and ice cream or frozen yogurt. We wanted something really authentic and light so we chose the Orange Blossom Mouhalabia and a selection of Baklawa.
Orange Blossom Mouhalabia £5.45 - a traditional Lebanese milk pudding with date, fig, apricot, prune and sultana compote.
Can you say TO DIE FOR! This is what we wrote down . . . Smooth, silky, light and satisfying . . . this was a clear favourite. We had no problem polishing it off and the compote went beautifully with it. It almost tasted faintly like Turkish delight. We are so in love with this, that I am now looking for a recipe to make it at home. We want it for our Christmas lunch dessert!
The Baklawa (£4.95) was amazing also. I love, LOVE Baklawa. It is like one of my favourite things on earth. There was a very generous serving of six pieces. It was all delicious. You can also buy the Baklawa in the "Souk" along with a multitude of other goodies.
With an ample Breakfast Menu, a Children's Menu, as well as a Takeaway Menu, there something here for everyone, and every occasion.
We were very happy with our meal. It was well prepared, delicious and the servings quite ample. The service was excellent. The atmosphere was excellent. All-told this was a very positive experience for both of us. Lunch for two, with drinks, excluding tip, came to about £50.00. All in all we gave this dining experience a perfect 10 out of 10! It is a very family friendly restaurant as well. The couples sitting next to us had small children with them. I loved the colour and the vibe of the place. There is also an upstairs. Washrooms are available, both regular on the upper floor, and a Handicapped accessible on the main floor. Very clean.
We will return for sure.
Many thanks to Comptoir Libanais, Cheshire Oaks for this really enjoyable dining experience!
Special notes -
Tony started his entrepreneurial flair from a young age selling lemonades and sandwiches outside his home on the street in Algeria. This drive inspired him to come to London with very little and grow the restaurant business that he has today. The authentic journey of flavours from the regions where Tony spent his childhood and where he still regularly travels now, continuing to source ingredients and decorations that will enhance the intoxicating eating experience of the Middle East.
The food is available to eat in the restaurant or to take home back to the office or to your home. Takeaway food is part and parcel of Middle Eastern culture and so Comptoir Libanais s proud to offer this service to guests at the Cheshire Oaks restaurant. Not only this, but the team will soon be launching an exclusive delivery service with Deliveroo . Comptoir Libanais will, therefore, provide the perfect option for eating at home or for picking up on the way back from work.
The restaurant also offers a large dedicated children’s menu with an activity pack and colouring in section to keep the little ones entertained. Priced at £5.95 it includes a main course, drink and dessert and includes favourites such as Halloumi Halloumi platter with falafel and hommos and Chicken wings with hommos and Lebanese fries.
About Comptoir Libanais
There are 23 restaurants across London and around the country, including Manchester, Bath, Leeds, Reading, Birmingham, Oxford and Exeter. Comptoir Libanais also has a branch in Holland and is in the process of expanding further internationally, with restaurants in Dubai and Abu Dhabi.
Founded in 2008 by Tony Kitous, the name means Lebanese Counter, as it is a place where everyone can eat casually and enjoy Middle Eastern food, served with warm and friendly hospitality, just like back home.
www.comptoirlibanais.co.uk
I first saw this Carrot Cake Roll on La Table De Nana (one of my favourite spaces) back in July of this year.
It looked fabulous, but then everything she makes looks fabulous. Monique is such a talented lady in so very many ways.
As recipes go, she had purloined it from French at Isa's, but also gave a link to an English version to be found here.
It is a fabulous cake in any language.
Carrot cake is my husband's favourite kind of cake. As soon as I saw Moniques, I had in mind to make this for him and that's just what I did today. It only took me two months to get to it, haha.
And then I had to search and search for her photo of it so I could find the recipe. Note to self: from now on pin what you want to make. Just don't take it for granted that you can easily find it again!
So after much searching I found it again and set out to make it for my husband. I used the English version and adapted it a tiny bit.
I have incuded the recipe in both linear and metric measures.
Its a very easy cake to make. There is no fat in the batter, unless you count the eggs. I used large free range eggs. The size had not been specified, but large free range worked perfectly.
There is rather a lot of sugar however . . . almost as much sugar as flour. I am not sure if you could cut that down or not.
I added chopped raisins and toasted walnuts to the batter as well. I like carrot cakes to have raisins and walnuts in them.
I just put them into a coffee mug and chopped away with my kitchen scissors. Easy peasy. Worked a charm.
My filling didn't turn out as solid as the original recipe did. I think that is because of the difference in cream cheese between North America and over here in the UK.
Our has a lot more liquid in it. Not sure how I can fix that either . . . but as far as taste went, it didn't really matter too much.
My husband really, really enjoyed this cake. I would make it again for company. I think its a good solid recipe. Easy and delicious, pretty and much more interesting than a normal carrot cake.
*Carrot Cake Roll*
Serves 12
For the filling:
170g cream cheese, at room temperature (6 ounces)
4 TBS butter, at room temperature
260g sifted icing sugar (2 cups)
1 tsp pure vanilla
You will also need:
icing sugar to dust (optional)
toasted walnut halves (optional)
Preheat the oven to 180*C/350*F. gas mark
4. Line a 10-inch by 15-inch rimmed sheet pan with aluminium foil and
spray it well with non-stick cooking spray. Set aside.
Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy. They should get lighter in colour. Beat in the sugar, salt and vanilla. Sift the flour and spices together. Stir in the raisins and walnuts. Stir this into the egg mixture to combine. Stir in the carrots. Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges.
Bake for 9 to 11 minutes, until just done. The top should spring back when lightly touched, but it should not have browned too much.
While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar. As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel. Carefully remove the foil. (If you have sprayed it generously, this won't be a problem) Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel. Leave to cool completely.
To make the filling beat the cream cheese and butter together until fluffy. Beat in the icing sugar and vanilla.
When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll. Refrigerate for about an hour to firm it up. Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve. Cut into slices to serve.
Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.
Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy. They should get lighter in colour. Beat in the sugar, salt and vanilla. Sift the flour and spices together. Stir in the raisins and walnuts. Stir this into the egg mixture to combine. Stir in the carrots. Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges.
Bake for 9 to 11 minutes, until just done. The top should spring back when lightly touched, but it should not have browned too much.
While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar. As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel. Carefully remove the foil. (If you have sprayed it generously, this won't be a problem) Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel. Leave to cool completely.
To make the filling beat the cream cheese and butter together until fluffy. Beat in the icing sugar and vanilla.
When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll. Refrigerate for about an hour to firm it up. Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve. Cut into slices to serve.
Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.
This made the perfect cake to celebrate the beginning of Autumn and the weekend.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I have never really considered myself to be a baker, per se. My sister was the one who was always very good at baking things . . .
I was probably better at cooking savoury things. At least that is what I always thought. This has changed as I have gotten older however, and in my dotage I am finding that I really do enjoy baking.
Unfortunately I find I also like to eat it rather a bit too much as well. It is a very delicate balancing act for me!
A battle which sometimes I win and sometimes I lose! Mostly lose if I am being honest.
I am not a fiddly baker though . . . I am not great with the fussy stuff. I would never win any sugar craft contests or contests on the basis of how things look.
To me I only care that things taste good, and yes, I do agree that a part of taste is based in the looks, but I am just a simple girl and simple works best for me.
I guess I am what you might call rustic. I leave the fiddly stuff to someone else. This cake is very rustic and not at all fiddly, at least I don't think it is.
After all those years of baking and cooking at the Manor, I lost my taste for fiddly stuff.
This is a cake that is really at home on the tea table . . . perfect with hot cups of tea, coffee or chocolate.
With a tender and moist crumb . . . marbled through with a delicious light cocoa batter, lightly sweetened with molasses, and delicately spiced with the warm baking spices . . .
Cinnamon, nutmeg, ground cardamom, cloves, allspice and ginger . . . mmmm . .. just the smell of those as you mix them into the batter sets my taste buds to tingling . . .
I do so love the warm baking spices.
That buttery crumble topping is very moreish. You will find yourself wetting your finger and dabbing the plate to get up every last crumb.
The topping is also lightly spiced and has the delicious addition of white chocolate chips. This is a keeper.
I guarantee that, while it might not be winning any beauty contests, it will certainly have your family reaching for just one more tiny sliver.
*Crumb Topped Marble Cake*
Serves 6 to 8
Makes one 9 inch cake
Serves 6 to 8
Makes one 9 inch cake
Delcious vanilla cake, marbled through with a lovely spiced batter and topped with a spicy white chocolate crumble. What's not to like?
For the crumble topping:
125g plain flour (scant cup, 1 cup minus about 2 TBS)
75g caster sugar (6 1/2 TBS)
75g cold unsalted butter, cut into cubes (5 1/4 TBS)
75g white chocolate chips (3 ounces)
1 tsp mixed spice
For the Cake:
225g of butter, softened (1 cup)
225g caster sugar (1 cup plus 3 TBS)
4 large free range eggs
1 tsp vanilla paste
250g of plain flour (2 1/3 cup)
2 tsp baking powder
50ml of milk (1/4 cup)
For the spice batter:
1 tsp sifted cocoa powder
1 TBS molasses
1 tsp ground cinnamon
1 TBS molasses
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp each ground nutmeg, ground cloves, ground all spice and ground ginger
First
make the crumble topping. Whisk the flour sugar and spices together in
a bowl. Drop in the butter. Rub it into a crumble resembling coarse
bread crumbs using your finger tips. Stir in the chocolate chips. Set
aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter a nine inch spring form cake tin well, on the bottom and up the
sides. Set aside.
Cream the butter and sugar together
until light and fluffy. Beat the eggs together and then beat in a bit
at a time until thoroughly amalgamated. Beat in the vanilla paste.
Sift together the flour and baking powder. Fold this mixture into the
cake batter. Stir in the milk. Divide the batter in half. To one
half add all of the spice batter ingredients. Place the two different
cake batters into the prepared baking tin, alternating spoonfuls of
the vanilla and spice batters. Using a skewer gently draw swirls
through the batter to marbelize it, taking care not to over do it.
Sprinkle the crumble topping evenly over top.
Bake in the preheated oven for 50 to 60 minutes. Allow to cool in the tin for 10 minutes, then loosen around the edges using a small sharp knife. Release and remove the sides of the tin. Place the cake on a wire rack and allow to cool completely. Carefully loosen the bottom using a fish slice or palate knife and slice the cake onto a plate to serve.
This is also very good with a glass of milk. This is a nice comfortable cake. A sturdy cake. Buttery and moist . . . and most at home with a hot drink or a cold glass of milk. I love these kinds of cakes best of all. Enjoy.
Don't you just love my baking companion?
I know . . . those eyes.
Hard to
resist.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I've been really cracking the whip with myself this month, writing, writing, writing . . . trying to hit the deadline for my new cookbook and write the best book possible for all of you.
Between that and my husband's radio-therapy, this month has been chocker block so far with no end in sight. I did have a chance to bake a really delicious pie today however, that I just cannot resist showing you! Man oh man, this was gorgeous!
It comes from a hand-written recipe that I have had in my recipe binder for some 20 odd years now and which I had never gotten around to baking.
I am not sure why, because let me tell you, after having baked it today I can assure you it won't be the last time! Wowza doesn't begin to describe it . . .
You line a 9 inch pie dish with your favourite short crust pastry and then fill it with a delicious butter cake . . .
Then a spiced apple custard gets poured on top of the cake batter . . . before baking it in a moderate oven and that is when the magic happens . . .
That delicious spiced apple custard somehow sinks to the bottom and gets nestled between that buttery layer of cake and crisp flaky pastry . . .
The custard almost takes on a caramel-like quality . . . mmm . . . some good. SOME good . . .
That cake . . . tender and buttery with a moist delicious crumb . . . that goes very well with the apple custard filling . . .
And then if that all isn't good enough . . . you drizzle a coffee flavoured drizzle icing over it all. MMM . . . hot diggity dog! Eee . . . Haw!
If this isn't the best pie you've ever eaten, I'll eat my hat! But don't take my word for it, bake it. You will not regret it and your family will surely crown you the pie baking Queen of your Castle!
*Spiced Apple Custard and Cake Pie*
Serves 6 to 8
To serve:
whipped cream or vanilla ice cream
Preheat the oven to 180*C/350*F/ gas mark 4.
Roll out the pie crust to fit your pie dish. Fit into the dish. Trim and
flute the edges. Set aside.
Combine the sugar, flour and apple pie spice for the custard in a bowl, mixing together well. Add the remaining ingredients, blending in well. Set aside.
Cream together the butter and sugar for the cake filling. Beat in the buttermilk, egg and vanilla. Sift together the flour, baking powder, soda and salt. Beat this into the creamed mixture until smooth. Pour this mixture into the pie crust lined pie dish, smoothing it out. Carefully pour the custard over top.
Bake for 50 to 65 minutes, until the centre springs back when lightly touched and the top is golden brown. The custard should have sunk to the bottom.
Whisk the icing sugar together with enough coffee to give you a drizzle icing. Drlzzle over warm pie. Let set.
Serve pie warm, cut into wedges, with or without whipped cream or ice cream.
Make Your Own Apple Pie Spice: Mix together 1/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.
If you only bake one recipe this weekend, let it be this! I only had a small sliver myself, trying to be good, but hot damn if I didn't have to go back and have another! I could not resist. Thought I would take a photo like this so you could see all the layers better.
This is beautiful. Scrumptious, Easy to make and oh so delicious.
Some other delicious pies on here that you might enjoy are:
MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie. Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!
BEST BUTTERSCOTCH PIE - My ex-mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake! And who could blame him? Its fabulously tasty!
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