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
I really start to struggle with finding good light for taking my food photos this time of year, when the days are getting shorter and the sun is finding its way differently in the sky.
It always takes me a few weeks to adjust to it all. I find myself having to cook my food much earlier in the day. These days of adjustment are not my favorite days! Oh well!
I hope you won't let poor photography dissuade you from baking what is a really lovely cake. I adapted the recipe from one I found on a site called Once Upon a Chef.
It looked really nice and I had picked up a couple of punnets of purple plums at the shops as they were on offer.
I adore plums, they are one of my favourite fruits. I was quite disappointed in the plums we bought the other day. They were mealy.
I hate mealy fruit. It is so disappointing. The only way to really use them was to cook them, hence the cake.
I'll be honest here and say I think its really bad that you should buy punnets of mealy fruit at this time of year when fruit is so fresh and readily available!
Bad. Bad. Bad. Shouldn't happen! I don't understand why it is so difficult for our shops to get in perfectly grown and ripened fruit? How do they do that!
Mind you, checking the label, upon closer inspection I see that they came from Spain. Why are we importing plums from Spain??
Especially at a time of the year where fresh plums are ripe and ready for the picking and eating here in the UK? So disappointing! Again, it shouldn't happen!
I shake my head when I think of it all. It is such a disappointment. We are a country that grows beautiful stone fruits, especially down south.
Cherries, plums, apricots. Admittedly we don't get the sunshine for good peaches, but our plums in the UK are gorgeous.
When we lived down South in Kent on the Manor Estate where I worked there was an abundance of beautiful deep purple plums. The trees in their orchard drooped under their weight.
It was a rush to get them picked before the wasps took over. Wasps really love ripening plums. I can't say that I blame them!
Anyways, this is a really lovely cake. I am afraid I over-cooked mine a
tiny bit. The skewer kept coming out looking like it wasn't cooked in
the centre.
I kept popping it back in for a few more minutes. So my edges got a bit crispy, but not in an unpalatable way at all!
It was actually quite nice . . . the crisp finish on the edges.
As my husband was eating it he kept mumbling all the while, this is a really good cake . . . love this cake . . . more cake please . . .
He could not get enough of it. Served warm with lashings of cold cream.
He is a very lucky man. He can eat cake until it comes out his ears . . . and pour cream all over it when he does.
And he never has to worry about any of it sticking to his thighs, like I do.
Or anywhere else on his both. I swear to God the calories in anything just slide off him. Not like me.
I only have to sniff things like this and I gain ten pounds. Seriously.
He can eat and eat and eat and none of it sticks to his bottom, or his neck, cheeks, arms, etc. . . . I really don't think its fair, but it is what it is!
I am sure there must be a simple reason for this, but I am damned if I can figure it out. If I could I would be a millionaire!
This is a beautiful cake . . . filled with the lovely flavours of cinnamon, nutmeg and cardamom and that almost jammy fruit, which is tart and sweet at the same time.
For brunch or for dessert, this is one cake you won't want to miss out
on . . . and the perfect way to use up less than perfect plums!
If you are a fan of cooking with plums you might enjoy these other recipes I have shared through the years:
PLUM & HAZELNUT CRUMBLE SLICE - This slice has a nutty buttery base almost like a pastry, and then a layer of hazelnut cake, stogged full of lovely plums. The whole thing is topped with a crunchy nutty streusel. Moreishly scrummy!!
PLUM FUDGE PUDDINGS - Delicious single serving puddings made with simple ingredients. Fresh bread crumbs, thinly sliced fresh plums, butter, cream, honey and a bit of brown sugar and spice. After making a very simple fudge sauce of butter, cream and honey . . . you simply layer everything up in little ramekins . . . and then bake.
Yield: 8
Spiced Plum Cake
A beautiful cake that is perfect served for brunch with hot cups of coffee or as a dessert with scoops of vanilla ice cream.
ingredients:
- 210g plain flour (1 1/2 cups)
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp each ground nutmeg and ground cardamom
- 1/2 tsp salt
- 115g butter softened, plus more to butter the pan (1/2 cup)
- 190g white sugar, plus 2 TBS, divided (1 cup + 2TBS, divided)
- 1 large free range egg
- 1 tsp vanilla
- 120ml whole milk (1/2 cup)
- 1 pound fresh plums, pitted and quartered
instructions:
How to cook Spiced Plum Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch spring form pan really well and dust with flour, shaking out any excess. Set aside.
- Sift together the flour, baking powder, cinnamon, nutmeg and cardamom. Stir in the salt. Set aside.
- Cream the butter and 190g/1 cup of the sugar until light and fluffy. Beat in the egg and vanilla, adding a spoonful of the flour mixture if it starts to curdle. Add the milk alternately with the flour mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pan, levelling it off. Scatter the plums over top decoratively. Sprinkle with the remaining 2 TBS of sugar.
- Bake for 60 to 70 minutes, until golden and a skewer comes out clean when inserted into the cake.
- Run a knife carefully around the edge of the cake to loosen, and then loosen the sides of the pan. Leave to cool on a wire rack. Cut into slices to serve. You can dust this with icing sugar if you want to pretty it up a bit!
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: theenglishkitchen@mail.com
You are absolutely going to fall in love with this cake recipe that I am sharing with you today. It is a dense and delicious pound type of cake that goes beautifully with a hot drink.
I confess, little slivers of it are lovely washed down with milk. (Yes, I am naughty that way.)
I treat myself to little slivers, telling myself its only a sliver . . . until I have slivered a whole slice away and enjoyed it.
Oh well . . . once a glutton, always a glutton I suppose.
I love baking Bundt Cakes . . . they always come out looking like a pretty celebration without even having to do anything to them!
And to be sure this cake is fabulously tasty and dense . . . with a rich butter golden batter flavoured with lovely ground cardamom, swirled together with a tasty coffee/cocoa batter . . .
Oh so pretty don't you think? And very easily done!
This cake is a feast for the eyes on the surface, especially with that lovely coffee glaze icing . . .
And a feast for the eyes in the centre with those beautiful rich swirls . . .
Its a simple thing, and very easy to do . . . and what a pretty result!
I love cakes like this . . . dense and rich . . . they go so well with drinks . . .
I toasted some walnut halves to decorate the top of the cake. I thought it would be a really pretty addition, and I think I was right . . .
They make it look a bit like a tasty crown!
The recipe is an adaptation of a pound cake recipe found in Rose Levy Bernbaum's Cake Bible for Perfect Pound Cake.
Coffee & Cardamom Bundt Cake
Yield: 10 - 12
prep time: cook time: total time:
This beautiful cake is an adaptation of the Perfect Pound Cake recipe found in Rose Levy Bernbaum's Cake Bible. Its rich, dense and delicious with a wonderful cardamom batter swirled with a tasty coffee and cocoa swirl. This is a cake that gets better tasting with each day that passes.
ingredients:
For the cake:
- 90ml whole milk, room temperature (1/3 cup plus 1 TBS)
- (you will also need an extra 1 1/2 TBS)
- 6 large free range eggs, at room temperature
- 2 tsp vanilla extract
- 200g self raising flour (scant 1 1/2 cups)
- 100g plain flour, plus more for dusting (scant 3/4 cup)
- 1/2 tsp salt
- 300g caster sugar (1/2 cup plus 1 TBS)
- 300g unsalted butter, barely softened (scant 1 1/3 cup, or 11 ounces)
- 1 1/2 tsp freshly ground cardamom
- 1 1/2 TBS instant coffee granules
- 2 tsp cocoa powder (not drink mix)
For the glaze:
- 1 1/2 TBS instant coffee granules
- 45 ml warm full fat milk (3 TBS)
- 240g icing sugar, sifted (scant 2 cups)
- 30g butter, softened (2 TBS)
- Toasted walnut halves to decorate (optional)
instructions:
How to cook Coffee & Cardamom Bundt Cake
- Preheat the oven to 195*C/375*F/ gas mark 5. Butter a medium bundt tin and dust well with flour, shaking out any excess.
- Place the first quantity of milk for the cake along with the eggs and vanilla into a bowl and whisk together just to combine. Set aside.
- Sift the flour and salt into a mixing bowl. Add the sugar and briefly whisk together. Add the butter and half of the egg mixture. Mix on low speed until all of the dry ingredients are incorporated. Increase the speed to medium and mix for about 1 minutes, scraping down the sides. Slowly beat in the remainder of the egg mixture, making two additions and making sure the first is completely incorporated before adding the second. Scrape down the sides and then remove half the batter to another bowl. To the first bowl add the cardamom, folding it in to combine. Heat the milk and then whisk in the coffee granules and cocoa powder. Stir together to give you a smooth paste. Stir this into the second bowl, mixing all well together.
- Layer the batters alternately into the prepared bundt pan, making two cardamom and two coffee layers, beginning with the cardamom. Once you have them layered in the pan take a thin knife or skewer and swirl through the batter once to make a zig zag pattern. Don't be tempted to overdo it or you will ruin it.
- Bake in the preheated oven for 40 to 45 minutes or until the cake tests done. (It has a tendency to dome in the centre, so you can trim that bit off if you want it to sit properly on a serving plate. )
- Let the cake cool in the pan for 10 minute before loosening and removing the cake and allowing to cool completely on a wire rack.
- To make the icing combine the coffee and warm milk in a mixing bowl until smooth. Add the sifted icing sugar along with the butter and beat together until smooth and thick. You will want a glaze that drips unevenly down the sides of the cake. Spoon the glaze over the cake and allow to set completely before serving. You can decorate the top with some toasted walnut halves if you wish.
I really hope you will bake this delicious cake. I think if you do you will agree with me that it is one you will want to repeat often, bound to become a family favourite!
Up tomorrow: Quick Bolognaise and 9 easy Pasta Sauces
Have a great day!
I couldn't wait to share this delicious dessert recipe with you today. It is just fantastic and so simple. It makes an excellent dessert for when you are entertaining.
I have to say most people are delighted when they see you coming with a plate of pancake for them as dessert! The sauce is to die for!
Of course this is blueberry season now. Our berries are ripening on our bushes at the moment and we are enjoying them!
These pancakes are really light and fluffy. Try not to over mix the batter.
The secret to their fluffiness is not to mix it anymore than necessary. A gentle hand is the key.
The batter contains a quantity of flour and cornmeal. You could use fine polenta if you wanted to.
I happen to have cornmeal in my larder. I buy the Quaker brand from Skyco.
You will need to separate your eggs for these. The yolks get mixed into the batter and the whites are beaten just until soft peaks form.
You don't want the egg whites to be dry.
I don't think frozen berries will work in these. I would use fresh if you have them.
You will want enough to sprinkle a few on top of each pancake as you are cooking them, and some to serve with the cooked pancakes when done.
The real star of this show is that sauce . . . .
It is TO DIE FOR!
Seriously TO DIE FOR! Okay I know . . . I said that twice, but I can't stress that point enough!
This sauce will not only be delicious on these pancakes, but it would also be fabulous on ice cream as well . . . .
Rich and sweet . . . highly flavoured with maple . . . do use the real thing . . . there is no substitute for the real thing . . .
The richness comes from the addition of cream . . . yummy . . .
Just look at how it gilds and drips off the edges of these little crisp edged fluffy sweet pancakes . . .
If that isn't enough to encourage you to make these, then I don't know what will!
I suppose you could make them go even further to feed more people by only serving each person half the number of pancakes and adding a scoop of vanilla ice cream or some whipped cream. Both would also be delicious!
Blueberry Cornmeal Pancakes with a Maple Caramel Sauce
Yield: serves 4 to 6
Serving pancakes for dessert is unique and people love them. Especially when they are as delicious as these light and fluffy blueberry cornmeal buttermilk pancakes. The Maple Caramel sauce is to die for.
ingredients:
- 105g plain flour (3/4 cup)
- 80g yellow cornmeal (1/2 cup)
- 2 TBS granulated sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp ground cinnamon
- pinch fine sea salt
- 2 large free range eggs, separated
- 240ml buttermilk (1 cup)
- 3 TBS melted unsalted butter, plus more to grease the pan
- 1 tsp vanilla
- 2 TBS soft light brown sugar
- 100g fresh blueberries (1 cup)
For the sauce:
- 240ml pure maple syrup (1 cup)
- 1 TBS vanilla extract
- 2 TBS heavy cream
instructions:
How to cook Blueberry Cornmeal Pancakes with a Maple Caramel Sauce
- First make the sauce. Put the maple syrup into a saucepan along with the vanilla. Bring to the boil, then simmer over low heat until it thickens. Whisk in the cream and set aside.
- For the pancakes, measure the cornmeal, flour, baking powder, soda, sugar, cinnamon and salt into a bowl. Whisk together until well combined. Whisk together the buttermilk, egg yolks, melted butter and vanilla. Using an electric whisk, beat the egg whites just until soft peaks form. Stir the buttermilk mixture into the dry mixture, mixing all together thoroughly. Fold in the egg whites, just to combine.
- Heat a large griddle pan over medium heat until it is hot. Brush with melted butter. Spoon the pancake mixture onto the hot pan in TBS. I can make about 5 at a time. Sprinkle the top with a few berries and some brown sugar. Cook for several minutes until bubbles appear and the bottoms are golden brown, flip over and cook for one to two minutes on the other side, again until golden brown. Scoop off and keep warm. Repeat until you have used all the batter up.
- Serve the warm pancakes sprinkled with a few more fresh berries and a drizzle of the Maple Caramel Syrup. Enjoy!
TASTES YOU CAN LOOK FORWARD TO IN THE COMING WEEK
(always subject to change as and when the mood hits)
Sunday - A delicious Cardamom & Coffee Bundt Cake
Monday - Quick Bolognese along with Nine Other Easy Pasta Sauces
Tuesday - Pan Seared Salmon with a Sweet and Spicy Asian Glaze
Wednesday - Curried Chicken Saute
Thursday - Proper Welsh Rarebit
Friday - Lemon & Caper Dressed John Dory
Saturday - Raspberry & Chocolate Ice Cream Parfait along with Nine other Parfait Ideas
As you can see I have a lot of tastiness planned for the coming week, God willing! I hope you will pop back to see what's happening!
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!
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
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