A little Mexican feast by Guy Bower

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Everyone likes a chilled sunday lunch, fuss-less help your self, build a meal, child friendly. Delicious!! Don’t let Mexican food scare you, just keep it simple. Find some flavours you love and mix them, experiment. You need a form of taco, some fillings, a good guac and salsa. Chillies are always a good idea. Here are some images from a Sunday Mexican feast. Guy cooked for a bunch of friends.

Veg nachos to start, large plates with different dipping sauces and guac, lots of cheese easy peasy. Good way to get people to enjoy their drinks and get into a little conversation.

Pork belly, slow cooked short rib, fried chicken done in butter milk. Apple slaw, cheese, tomato salsa, pineapple and habenero salsa. Fried tacos, soft shell tacos and so on, all the food was put on the table and everyone built their own tacos.

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Two fried eggs with barley chili by Guy Bower

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Two fried eggs. Eggs for breakfast, eggs for lunch, eggs for dinner. A great source of protien.

We love a soft fried eggs and there are so many ways to eat it. Our favourite is soft. We have made a fresh tomato, chili and barley ragu with leeks and fennel. Slow cooked in a small pot. Put it in a bowl and top it with a fried egg or two.

Banana Bread by Guy Bower

Banana bread

Banana bread

Best thing post a big bicycle ride.

Here a great recipe if you wanna make a loaf at home.

INSTRUCTIONS

  1. Heat the oven to 180 degrees and prep the pan. Arrange a rack in the bottom third of the oven and heat to 180 degrees. Line a loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

  2. Melt the butter. Melt the butter in the microwave or over low heat on the stove. 

    → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.

  3. Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined. (Or cream the softened butter and sugar in a mixer until fluffy.)

  4. Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.

  5. Add the milk and vanilla. Whisk the milk and vanilla into the batter.

  6. Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

  7. Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

  8. Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.

  9. Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.

  10. Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.

  11. Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

  12. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.


INGREDIENTS

  • Spray and Cook

  • 8 tablespoons (1 stick) unsalted butter

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 3 medium bananas, very ripe

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

Tofu, planted based deliciousness by Guy Bower

Deep fried Tofu, with a sticky plum sauce and Jasmin rice

Deep fried Tofu, with a sticky plum sauce and Jasmin rice

Meat -Free Monday.

Once a week. Come up with a new meat free Monday dish once a week, this is our challenge.

This is pretty simple, soak your tofu in coconut milk, then roll it in flour and sesame seeds and fry in nut oil. Clarke’s make an amazing sticky plum sauce, I really like the hot one. Warm it up in a pan and toss the fried tofu in it with spring onion, serve with Jasmin rice and top with finely chopped baby spinach for a top up of iron.

Simple Quick Nachos by Guy Bower

Simple Quick Nachos

This is the beginning of a new series of simple recipes. 

This recipes feeds two people. These are delicious veggie nachos. Buy your favourite corn chips one bag is enough for 2 people. half a bag of cherry tomatoes, one pepper 250g of cheddar or mozzarella, both or one of them but 250g in total. one avo, 1 lemon and half a small tub of plain full cream yogurt, and a bunch of coriander. 

Put the oven on at 180 degrees. Foil a large roasting dish, deep or shallow. Place the bag of corn chips on the pan, cut/slice the pepper, red onion and cherry tomatoes and scatter these on top of the corn chips, then sprinkle the granted cheese on top. Place the baking tray in the oven and close the door. Should take 6-8 minutes for the cheese to melt. 

While this is happening smash the avo, add salt and pepper to the avo and a bit of the fine chopped red onion. 

Squeeze half a lemon and a bit of lemon zest into the yogurt. 

Take the pan out the oven, pull the foil out with the nachos and place on a large plate. Chop and scatter the coriander over the nachos, then drip the lemon yogurt and avo over the nachos. Place remaining lemon on plate and squeeze as required. 

Eat whilst warm and cheese is still gooey. 

Best enjoyed with an ice cold beer of your choice. 

 

Ingredients

bag of store bought corn chips

250 grams of grated cheddar and mozzarella 

12 cherry tomatoes

half a red onion 

1 sliced red or yellow pepper

1 avo

1 lemon

150ml plain yogurt 

1 bunch of coriander 

Open for Business by Guy Bower

Tomorrow we one for business at all three stores. We look forward to feeding all of you. 07h00 sharp, see you then. 

Experimenting by Guy Bower

We never stop experimenting, it's a very important part of our business. Creating, fixing and testing dishes and menus. 

A simple home favourite or a fancy dish seen on a cooking show or the internet. We think about it, research it a little and then we test, test and test some more. The best way to do this is make the dish multiple ways and eat it. Then eat it at other restaurants.  

Then do it all over again. Until we are all happy. 

Kick back and relax by Guy Bower

Time to kick back and relax. 

One of Guy Bower's favourite adult beverages is a gin cocktail. 

There are so many great ways to make a gin cocktail.

We will be sharing recipes in the new year. How to make great cocktails simple snacks and some treats to entertain the kids while you work. 

We are super excited and we hope you are to.