Showing posts sorted by relevance for query Cardamom and Coffee Cake. Sort by date Show all posts
Showing posts sorted by relevance for query Cardamom and Coffee Cake. Sort by date Show all posts
Hooray for Strawberry Season!! My favourite time of year! I know we can get strawberries pretty much all year round here, with berries being flown in from Africa and Spain, but . . .
Let's be honest here though. They are not a touch on the flavour of a freshly picked home-grown English Strawberry.
The warmth of the sun still resting on it's sweet red flesh and pieces of straw still clinging to it's bright green leaves . . . ok, so you will only get that if you pick your own, but still . . .
A berry that has only just been picked and transported a few miles tastes infinitely better than one that's been flown thousands of miles and held in a cold warehouse for days before it reaches the store shelves!
I just can't get enough of them!! I love them fresh and eaten out of hand . . .
sliced and sprinkled with a bit of sugar and then doused in cream, dipped in chocolate, baked into pies and cakes, made into jam, crushed and dolloped on top of fresh scones . . .
oh the possibilities are endless!!!
One of my favourite ways is to bake them into this delicious, moist tea bread.
There is no tea in it, that is just what we call a quick bread over in North America. I reckon that's because they go so well with a cup of tea . . . in my case herbal tea . . . Mint tea is lovely with it!
It smells heavenly when it is baking . . . the cardamom is so sweetly fragrant . . . the lemon drizzle adds just an extra touch of sweetness.
All in all it is a real winner. I guarantee!
*Strawberry Cardamom Bread*
Makes one 9 by 5 by 3 inch loaf
Printable Recipe
A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze.
4 ounces unsalted butter ( 1/2 cup)
150g granulated sugar (3/4 cup)
3 large eggs
1 tsp vanilla extract
280g plain flour, sifted (2 cups)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
(remove the seeds from green cardamom pods and grind them
with a pestle and mortar or a coffee grinder if you cannot find it already ground)
175g sour cream (1/2 cup) or plain yoghurt
55g toasted walnuts (1/2 cup), coarsley chopped
300g of fresh strawberries, chopped (1 1/2 cups)
For the glaze:
the juice of 1/2 lemon
enough icing sugar to make a drizzable glaze
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and lightly flour a 9 by 5 by 3 inch loaf. Set aside.
Beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla.
Whisk the flour, baking soda, baking powder, salt and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix only to combine. Gently fold in the chopped strawberries and the nuts.
Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean. Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool.
Whisk together the lemon juice and enough icing sugar to make a drizzle glaze. Drizzle over the cake. Let set.
Serve warm or at room temperature. This bread also freezes very well.
The strawberries are coming fast and furious now and we are trying to get our fill of them while they last. It is a race to see who gets them first . . . the garden slugs or us. Most of the time we win. I thought it would be fun this morning to showcase some of my favourite strawberry recipes, the ones which we enjoy year after year without fail. My tried and true berry recipes. Enjoy!
Did you know that berries, especially strawberries have a special affinity for Balsamic Vinegar? They do and this is the perfect way to highlight that beautiful marriage.
*Strawberries With Balsamic Vinegar*
Serves 4
Printable Recipe
If you are looking for a dessert that is fresh, easy and delicious, then look no further. This tasty dish fills the bill on all counts!
750g of ripe small strawberries
60g of caster sugar (superfine sugar)
2 TBS good quality balsamic vinegar
125g of mascarpone cheese
Wipe the strawberries clean with a damp cloth, and then carefully hull them. If your berries are somewhat on the larger side, cut them in halves or quarters. Place them all into a glass bowl. Sprinkle the caster sugar on top and toss them gently to coat. Let sit, covered loosely with a cloth, for 2 hours to macerate. After 2 hours, drizzle the balsamic vinegar over top. Toss gently again, then refrigerate for 30 minutes.
Spoon the berries into 4 glass dishes. Drizzle each with some of the syrup left in the bowl. Spoon a dollop of mascarpone cheese on top of each and serve.
This is a delicious bread that I make at least once every strawberry season. It's not a great keeper, and needs to be eaten up within a day or so, but that's never been a problem around here. I usually send half of it to my good friend Doreen and we enjoy the other half ourselves. If you have a family it will be inhaled in no time at all. Great for elevensies, and for any time really. Note, it also freezes well, so you can also freeze what you don't eat for a later date.
*Strawberry Cardamom Bread*
Makes one 9 by 5 by 3 inch loaf
Printable Recipe
A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze.
4 ounces unsalted butter ( 1/2 cup)
150g granulated sugar (3/4 cup)
3 large eggs
1 tsp vanilla extract
280g plain flour, sifted (2 cups)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
(remove the seeds from green cardamom pods and grind them
with a pestle and mortar or a coffee grinder if you cannot find it already ground)
175g sour cream (1/2 cup) or plain yoghurt
55g toasted walnuts (1/2 cup), coarsley chopped
300g of fresh strawberries, chopped (1 1/2 cups)
For the glaze:
the juice of 1/2 lemon
enough icing sugar to make a drizzable glaze
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and lightly flour a 9 by 5 by 3 inch loaf. Set aside.
Beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla.
Whisk the flour, baking soda, baking powder, salt and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix only to combine. Gently fold in the chopped strawberries and the nuts.
Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean. Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool.
Whisk together the lemon juice and enough icing sugar to make a drizzle glaze. Drizzle over the cake. Let set.
Serve warm or at room temperature. This bread also freezes very well.
I usually like to make a special breakfast at the weekend and during strawberry season these buttermilk pancakes are a real favourite of ours, especially when I serve them with my special honey and vanilla butter! The Toddster just loves these and I reckon the Toddster in your life will too!
*Strawberry Buttermilk Pancakes with Honey & Vanilla Butter*
Serves 4
Printable Recipe
In honor of fresh berries and strawberry season. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well!
100g self raising flour (14 1/2 TBS)
1 tsp baking powder
25g caster sugar (2 TBS)
pinch fine sea salt
2 large free range eggs,separated
175ml butter milk (scant 3/4 cup)
40ml whole milk (3 TBS)
45g sweet butter, melted (3 TBS)
In honor of fresh berries and strawberry season. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well!
a handful of fresh strawberries, chopped
First make the butter. Tip all of the ingredients for the butter into a bowl and simply beat together with an electric mixer until pale and creamy. Spoon into a small bowl and cover. Chill in the refrigerator for about an hour to firm up.
Sift the flour, baking powder, sugar and salt into a bowl. Whisk together the egg yolks, buttermilk and milk. Make a well in the middle of the flour mixture. Tip in the wet ingredients along with 15g of the butter (1 TBS). Whisk together until smooth. Whip the egg whites until they form soft peaks. Fold these into the pancake batter.
Heat a large non-stick skillet over medium heat. Brush with some of the remaining melted butter. Add 3 to 4 large spoonfuls of the batter, spacing them well apart. Scatter the tops of each with a few slices of berry. Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown. Flip over and cook for another minute until cooked through and golden brown on the underside as well. Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all.
Serve hot at the table with the butter. Delicious. Crisp slices of streaky smoked bacon go very well! (It's that sweet and salty thing you know . . . )
Note: If you really want to be decadent you can add crumbled crisp meringues and then call them Eton Mess Pancakes!
You just have to have strawberry shortcake at least once or twice during the season. I showed you my mom's the other day, and here today I want to show you another delicious version which uses elderflower and black pepper. This is fabulously delicious! You pepper the berries and infuse the cream with elderflower cordial, but don't worry if you can't get the elderflower cordial, you could also use rose water and it would be just as gorgeous!
*Strawberry Shortcakes with Black Pepper and Elderflower Cream*
Serves 4
Printable Recipe
A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream.
4 large buttermilk biscuits, topped with some demerara sugar before baking
(I use my recipe which you can find here)
1 pound (16 ounces) fresh strawberries
3 TBS caster sugar
freshly ground black pepper to taste
For the cream:
225ml of double or whipping cream (1 cup), well chilled
3 to 4 TBS elderflower cordial
3 TBS caster sugar
Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste. Set aside to macerate for about 15 minutes.
Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial.
Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries. Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Serve immediately.
Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices. You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture.
Rock Cakes may be one of Harry Potter's favourite teatime treats, but I have news for you. They are one of our favourites too, especially these fresh Strawberry Shortcake Rock Cakes! These . . . pardon the pun . . . quite simply ROCK!
*Strawberry Shortcake Rock Cakes*
Makes about 3 dozen
Printable Recipe
Tender, sweet and chock full of sweet strawberries! As with any rock cake, they are best eaten on the day, but will keep in an airtight container for up to one day.
12 ounces fresh strawberries cut into 1/4 inch dice (about 2 cups)
1 tsp fresh lemon juice
9 TBS granulated sugar, divided
8 1/2 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp fine seasalt
6 TBS cold butter, cut into small bits
5 1/2 fluid ounces double cream (about 2/3 cup)
demerara sugar for sprinkling
Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with parchment paper. Set aside.
Stir together the diced berries, lemon juice and 2 TBS of the sugar. Set aside.
Whisk the flour, remaining sugar, baking powder and salt together in a bowl. Drop in the butter and then rub it into the flour mixture with your fingertips, until the mixture resembles coarse crumbs. Stir in the cream just until the dough begins to come together and then fold in the berry mixture until combined.
Drop the dough onto the prepared baking sheets by heaped tablespoons, leaving some space between each one. Sprinkle with some demerara sugar.
Bake for 20 to 25 minutes, until well risen and golden brown. Transfer to a wire rack to cool completely before eating. Your family will love you.
A good crumble never goes amiss. We do love our crumbles and this Strawberry Rhubarb Oat and Walnut Crumble is one of the best, I kid you not! Lashings of custard or cold ice cream . . . or if you are feeling a bit indulgent, clotted cream are a MUST!
*Strawberry, Rhubarb, Oat and Walnut Crumble*
Serves 8 to 12
Printable Recipe
This is worth waiting all year for. Delicious, delicious, DELICIOUS!
For the Crumble Topping:
3.75 ounces plain flour (3/4 cup)
2 ounces rolled oats (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
3 ounces of chopped toasted walnuts ( generous 1/2 cup)
1/2 tsp fine sea salt
2 ounces butter, melted (1/4 cup)
For the filling:
7 ounces granulated sugar (1 cup)
2 TBS cornflour
16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
16 ounces strawberries, cut in half (a generous 6 cups)
1 TBS pure vanilla extract
Pouring cream to serve
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a large glass baking dish and set aside.
Make the crumble first. Mix the flour, oats, sugar, salt and walnuts together in a bowl. Pour the melted butter over top. Stir and press together to make a few clumps. Put in the freezer while you make the filling.
Stir together the cornflour and sugar, mixing it together well. Add the fruit and vanilla. Toss together gently to coat. Pour into the prepared baking dish. Remove the crumble from the freezer and sprinkle over the top.
Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes before serving.
Spoon out into bowls to serve and pass the cream!
Note: This is best eaten on the day. You can halve the recipe quite successfully if you don't want to make that much. Chill any leftovers, wrapped in the refrigerator. They're quite nice eaten for breakfast the morning after. *blush*
This is a lovely dessert of simple pan roasted berries served warm with a nice dollop of softly whipped honey cream. Sometimes it's the simple things in life which bring us the most joy, and this certainly is one of those!
*Roasted Summer Berries, with Honey Whipped Cream*
Serves 4
Printable Recipe
One of the tastiest of summer treats!
500g of English Strawberries (about 1 pound)
2 TBS butter
4 TBS soft light brown sugar
1/4 tsp ground cardamom
For the Cream:
225ml of double or whipping cream (1 cup)
2 TBS runny honey (I like wildflower or clover)
a few drops of vanilla extract
Preheat your oven to 190*C/375*F/ gas mark 5. Wash and then gently dry the berries with some paper towelling. Hull them and if they are large, cut in half.
Whip the cream with a wire wisk until it just starts to peak. Stir in the honey and vanilla. Set aside and keep cool.
Melt the butter in an ovenproof skillet. Add the sugar and cardamom and stir to melt the sugar. Once the sugar is melted, turn off the heat and add the berries, tossing them gently to coat them in the mixture. Bang the pan into the oven. Roast for 2 to 3 minutes, give them a stir, and roast for a further 2 minutes. Remove from the oven.
Spoon the roasted berries into serving dishes and top each serving with a dollop of the honey cream. Drizzle any juices over top. Serve immediately.
We don't just eat them for desserts either. You can't beat a delicious salad, especially when it's composed of lovely ripe berries, proscuitto, rocket and mozzarella! This always goes down a real treat. The pickled shallot dressing is a winner/winner! We love THIS fresh and tasty salad!
*Strawberry and Mozzarella Salad*
Serves 4
Printable Recipe
A delicious salad, which is not only simple and quick to make but makes a great and unsual use of seasonal berries.
2 TBS Apple Balsamic Vinegar
3 TBS extra virgin olive oil
1 tsp caster sugar (fine sugar)
2 shallots, peeled and thinly sliced
Freshly ground black pepper
2 X 80g packs or Italian Proscuitto Crudo (about 8 thin slices)
1 ball of Buffalo Mozzarella Cheese, drained and torn (about 1/4 pound)
250g of strawberries, rinsed, hulled and sliced (1/4 pound)
2 X 50g packs of wild rocket leaves, washed and dried (about 4 cups, arugula)
Whisk the balsamic vinegar, olive oil, sugar and shallots together in a large bowl. Season well with black pepper. Set aside.
Divide the proscuitto between 4 chilled salad plates. Scatter with the mozzarella. Toss the strawberries and rocket into the bowl with the dressing. Toss gently to coat. Divide equally amongst the salad plates, placing it on top of the meat and cheese. Drizzle any leftover dressing over top . Serve immediately.
Note - You won't need any salt as the proscuitto is quite salty.
I hope that I have wet your berry whistle and that strawberries will be on your menu this weekend like they are going to be on ours!
If you are looking for a fabulous dessert to finish your Christmas celebratory meal with I say look no further! This wonderful Christmas Gingerbread Roll fits the bill on all counts!
Not only is this really delicious but it is also very simple to make.
I am not sure what it is about those warm baking spices and gingerbread. They go together with Christmas like peas and carrots!
The smell alone speaks Christmas to me!
The cake smells heavenly when it is baking . . . the scent of Christmas . . . ginger and cinnamon, nutmeg and cloves and a bit of ground cardamom for good measure . . .
Gets your tastebuds to tingling . . .
I think Mary Berry herself would be very proud of the distinct roll I achieved, don't you?
I was rather well pleased with how it turned out.
Flavoured and sweetened with warm, earthy molasses and fragrant vanilla . . . mmmm.
I love anything with molasses. As a maritime Canadian, molasses runs through my veins . . .
That filling is lush and moreish . . . light . . .not in the least bit heavy or cloying.
Its simply whipped cream mixed with lemon curd . . . perfectly flavoured.
Lemon and Ginger are perfect partners.
Not too sweet, not too tart . . . just perfect with the sweetness of the cake.
You could also stir in a TBS of ginger syrup from a jar of preserved stem ginger if you wanted to inject even more warmth and flavour, but I can assure you it is pretty perfect just as it is.
It cuts beautifully into lovely slices . . . a light dusting of icing sugar is the only adornment it needs . . .
Oh this would be lovely with a hot cup of something like coffee, or tea . . . herbal or otherwise . . .
This is the perfect finish for any meal, be it on Christmas Eve or on Christmas Day . . .
I can't think of anyone who wouldn't be happy with a slice of this set before them, can you?
Yield: 10
Christmas Gingerbread Roll
This makes for a delicious light dessert. Spicy gingerbread rolled around a lush lemon cream filling. Its a lot easier to make than one would suppose.
prep time: cook time: total time:
ingredients:
For the cake:
- 105g plain flour (3/4 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp each, ground cloves, ground nutmeg and ground cardamom
- 1/4 tsp salt
- 3 large free range eggs, at room temperature
- 145g caster sugar (3/4 cup)
- 50g soft light brown sugar (1/4 cup, packed)
- 1 tsp vanilla extract
- 80ml molasses (1/3 cup)
- 65g icing sugar, sifted (for rolling) (1/2 cup)
- 30g icing sugar, sifted for dusting at the end
For the lemon cream filling:
- 480ml double cream (whipping or heavy cream, 2 cups)
- 115g good quality lemon curd (about 1/3 cup)
instructions:
How to cook Christmas Gingerbread Roll
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 10 by 15 inch Swiss roll tin and line with baking paper. Butter the baking paper.
- Sift together the flour, spices and salt. Set aside.
- Whisk the eggs with an electric whisk, slowly adding the caster sugar until light and fluffy. Whisk in the brown sugar, vanilla and molasses, continuing to whisk with the electric whisk until the mixture becomes thick and billowy. This will take about 3 minutes. Fold in the flour mixture with a rubber spatula until combined and no white streaks remain. Spread the batter evenly in the prepared baking tin. Tap gently on the counter to allow the mixture to settle.
- Bake in the preheated oven for 16 to 18 minutes, until the cake bounces back when lightly touched.
- While the cake is baking lay out a large clean tea towel on a flat surface. Dust lightly with half of the first amount of icing sugar.
- Tip the baked cake onto the dusted tea towel as soon as it comes out of the oven and carefully peel off the paper. Dust with the other half of the first amount of icing sugar. Make a tiny cut along the width of it at one narrow edge about 1 inch in. Using the tea towel as a lever and beginning at that end gently roll up the cake tightly. Place onto a wire rack to cool completely.
- Once the cake is completely cold. Place the whipping cream into a chilled bowl. Whisk with your electric whisk until it doubles in volume and starts to form soft peaks. Fold in the lemon curd. It will continue to thicken when you add the lemon curd.
- Unroll the cake carefully and spread completely with the lemon cream. Carefully re-roll. Trim off the ends and place onto a serving plate. Dust with the remaining icing sugar. Keep, covered, in the refrigerator until you are ready to serve it. Cut into slices to serve.
This will probably be the last sweet recipe I post before Christmas. I think most people's menus have probably already been decided now and you can only eat so much sweetness. I may post one or two quick ideas for suppers, but we will see how it goes! In the meantime, don't forget to take some time to relax a bit and to enjoy the sweet spirit of these final few days before the big day itself. If you are like me, its all done now and you can breathe a bit easier until the big day itself! I am doing the Easy Turkey from Piper's Farm this year so all I have to do is cook the side vegetables. The turkey comes with stuffing and bacon wrapped sausages and stock for gravy. All I have to do is pop it all into the oven. Easy peasy. Since there is just the two of us, I am taking the easy route this year!
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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