cafe kino

Valentine's Day is arguably the most commercial day of the year. I'm pretty sure Saint Valentine would not be standing back proudly if he could see what his day has become; the truly tacky gifts, the exaggerated bouquets, the set Valentine menus that restaurants churn out, hiking the price up an extra 10 percent while they're at it. The true intention of Valentine's Day has surely been lost amongst the gimmicks, only to be replaced by stressed-out couples made to feel guilty if they so much as... gasp!... forget the obligatory 'heartfelt' card.

This is all making me sound very unromantic and against all things sentimental. I can assure you that I am none of the above, I just don't like feeling forced into it. Indeed, myself and my boyfriend exchanged said cards and paid homage to the day by treating ourselves to dinner out. We were careful in our choosing though and settled on recently-relocated Cafe Kino in Stokes Croft, Bristol. No set menus or heart balloons in sight.

Cafe Kino is a vegan, not-for-profit co-operative. It hosts poetry evenings and discussions about feminism which verges on conceitedness but the food and general ambience of the place does a good job of dispelling any notion of this. Don't go to Kino if you are looking for an extensive menu of fancily assembled bite size morsels of flavour fusions. The food here is simple, wholesome and packed with lentils and healthy goodness. I chose the falafels served with a pitta, homemade hummus and a 'kino salad', whilst my boyfriend went for the spicy vegan burger with hand cut chips. Washed down with Organic Westons cider and accompanied by 1920s Ragtime tunes, this was the perfect antidote to a day that revolves around schmaltzy fakery. And all for less than a tenner each. I recommend you try it.

say cheese

I spent last night eating. A lot. My friend Kat invited me over for an evening of wine, gossip and food. Fully aware that Kat does not do dinner parties by halves, I had prepared myself for some full-on feasting. Nibbles kicked the night off, followed by a huge portion of pasta (homemade - very impressive), pudding (a choice of three. I had all three) and cheese. Too full to even speak, the cheese course came accompanied with groans of protest. But it wasn't long before we were tucking into this impressive array. Creamy, hard, blue, smoked, chutney, grapes, bread, crackers.... I woke up this morning with a 'food hangover', still full from the gluttony of the previous evening, yet strangely hungry. It’s true what they say about cheese giving you weird dreams too. Mine involved carrying my parents' talking cat around in a rucksack.

One of the puddings came courtesy of myself. This lemon and polenta cake tastes light and fresh and finishes a meal off nicely. More of a pudding than a teatime cake due to its creamy filling. I gave it a retro twist by decorating it with sugary lemon slices.

lemon and polenta cake
for the cake
3 eggs
110g caster sugar
1 lemon
50g polenta
30g ground almonds
for the filling
300ml double cream
250g lemon curd
Preheat the oven to 180C.
1. Separate the eggs and whisk together the yolks and sugar until pale and creamy.
2. Finely grate the lemon. Add the juice of the lemon to the yolks and sugar a little at a time, whisking continuously until it thickens.
3. Mix the lemon zest, polenta and ground almonds together. Stir this into the mixture.
4. Beat the egg whites until almost stiff and fold them into the mixture.
5. Pour the mixture into a greased and lined 20cm cake tin. Bake for 30 minutes.
6. Once the cake is completely cool, carefully slice it in half horizontally.
7. To make the filling, beat the cream until it is firm and mix in the lemon curd. Cover one half of the cake in the cream, lay the other half on top and use the rest to cover the entire top and sides of the cake. Decorate as you like.

it's a cookie day

Whenever I find myself at a loss as to what to do with my time, baking is often up there at the top of the list (and invariably wins over such activities as hoovering the flat.) On my day off yesterday, I found myself with a spare hour ahead. With this limited amount of time, cookies sprang to mind. These are a great thing to make when you haven't got long and you're not feeling up to sourcing unusual ingredients or tackling complicated techniques. Mix the ingredients, bung in the oven, 10 minutes, done. I'm talking big, fat cookies. The kind that is soft, chewy and best served with a big mug of tea.

This is a recipe from one of my favourite books, The Hummingbird Bakery. There are so many varieties of cookie you could make. I had a tub of peanut butter in the cupboard and some leftover chocolate lying around so it seemed the obvious choice. This recipe calls for 400g of sugar (a mix of brown and white) but it seemed such a huge amount to me so I used 300g of light brown and they are definitely sweet enough. Because this makes 24, I have frozen some of the cookie dough to use on another day.  
peanut butter and chocolate cookies
225g unsalted butter
200g caster sugar
200g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 tsp bicarbonate of soda
1/2 tsp salt
75g dark chocolate, chopped
 Preheat the oven to 170C.
 1. Cream together the butter and sugar until light and fluffy. You can use an electric hand whisk for this.
2. Add the eggs one at a time, mixing well.
3. Beat in the vanilla extract and the peanut butter.
4. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed.
5. Stir in the chocolate.
6. Arrange balls of the dough on a greased baking tray, making sure that they are well spaced to allow for spreading. I only managed to get about 6 cookies on each baking tray so you will need a few!
7. Bake in the oven for 10 minutes or until golden brown and quite flat.
8. Leave the cookies to cool on the tray slightly before turning out onto a wire cooling rack to cool completely. Or eat them straight from the oven - delicious!

out with the old...

              
This was the scene after my latest bout of baking. My beloved Mason Cash mixing bowl smashed into 11 pieces (I counted them). For once, this breakage was not a result of my inherent clumsiness. The bowl was simply old and very tired and fell apart in my hands. Given that this bowl was passed down to my mum from my Gran, who then handed it over to me, I'd estimate that it has served around 60 years of culinary duty. It's seen a hell of a lot of baking in its days. Luckily, the disaster occurred post-washing-up, so no mixture was harmed.

However, my heartbreak was short lived. My mum kindly bought me a  newer, shinier, black version of this Mason Cash classic. Now what to christen it with…?   

                                       

hello february

Today is the first day of February. Today is the day that we can all rejoice in saying goodbye to the misery that is January for another 11 months. Today is also the day that I can once again indulge in a large glass of red wine. Not an alcoholic drop has passed my lips since New Year's Eve and I have to say I'm feeling pretty smug about that. Granted, it shouldn't have been difficult to abstain for just 31 days but giving up actually highlights those moments when only a G&T will do. On the odd occasion when I've found myself in a bar I've mostly sat nursing a hot drink while my friends indulge in their chosen tipple. So to commemorate my month on the wagon, here's a photo of one of my most memorable booze-free beverages - this delicious hot chocolate I treated myself to at Goldbrick House in Bristol. Don't be fooled into thinking that giving up alcohol cuts calories – clearly not so! Anyway, isn't red wine supposed to be good for you....?

a bit of something different

Today I went to a life drawing class at Bristol Drawing School with my boyfriend, Ian. It was refreshing to spend a Saturday doing something a little bit different. Before today I think the last time I picked up a piece a charcoal was during my school days. Ian's clearly the artist in the relationship, but for me it felt good to be doing something creative and has inspired me to invest in a good set of drawing pencils. I recommend giving it a go! Here's a couple of our sketches...



extremely proud of my talented boyfriend!

one of my charcoal attempts



oreo brownies

A good brownie is something to behold. I am very specific about what constitutes a good brownie and very few satisfy my requirements. I learnt a long time ago not to go near the pallid cellophane-wrapped ones that adorn so many cafe counters, plonked on a plate next to the till, each one identical to it's neighbour. You can practically see the moisture being squeezed out of them as they sit there. A good brownie is one which is handmade, contains as little flour as possible (I have been known to make a delicious gluten-free variety, replacing the flour with ground almonds) and eaten whilst still warm from the oven. A brownie should have a pale brown, crisp layer on top which cracks easily to reveal a dark, dense, thick, gloopy, squishy, damp (I could go on) interior. This recipe, that I received from my friend Carol, didn't disappoint. I added half a packet of Oreo cookies to give it a twist, something that I saw Lorraine Pascale do on her TV show 'Baking Made Easy' last week (I love it). I like that it looks a bit like a brown swamp with Oreos for stepping stones. It's tastier than a swamp though (probably).

oreo brownies
125g butter
50g cocoa powder
60g plain chocolate in small pieces
2 medium eggs
1/2 tsp salt
250g light brown sugar
125g self raising flour
85g chopped walnuts
1/2 packet Oreo cookies
Preheat oven to 180c
1. Melt the butter in a saucepan, stir in the cocoa power, add the chocolate and stir until melted. Remove from the heat.
2. Whisk the eggs, sugar and salt until light and frothy, then whisk in the butter and chocolate mixture.
3. Sift the flour into the mixturea and fold in lightly with large metal spoon.
4. Roughly break up the Oreo cookies and stir into the mixure, along with the nuts.
5. Pour the mixture into a greased and lined 7inch square baking tin.
6. Bake for 30-40 mins – the brownie should be slightly undercooked.
7. Cool in the tin, cut into squares, and enjoy.