Morrison Street Cafe

Baghdad Eggs

Cafe — Fri, 11 May 2012 02:05:48 +0000

This recipe was on our summer menu and it always drew great comments. Combining cumin, coriander, lemon and mint with lentils and eggs, there’s a lovely mix of flavours. It’s a vegetarian dish that’s suitable for breakfast or lunch, or even a light evening meal. This recipe serves 4.

300gm puy or brown lentils
1 red onion, very finely diced
3 cloves garlic
2 tsp cumin powder
1 tsp coriander
2 lemons, zested
2 tomatoes – cut in quarters, deseeded and diced
1/4 cup chopped mint
1 tsp salt
1 tsp white pepper
Cook lentils in a pot of salted boiling water for approx 25 mins or until soft to the bite
Strain and refresh in cold water. Strain well again
Saute onion and garlic in a frypan until soft
Add spices and lemon zest. Cook for another 2 minutes
Add tomatoes and mint
Remove from heat. Add lentils and stir well.
Lemon & Cumin Butter
100gm butter
1 tbsp cumin
60ml lemon juice
put all in a microwave-proof dish. Microwave till melted
To Serve Up
Cut 2 pita breads in half through the middle and toast under a grill
heat lentil mix in the microwave
melt cumin butter and lemon juice together in a frying pan
add the eggs and cook (like frying) until the egg white is cooked and the yolks are soft
Place 1 pita bread on each plate, put the lentils on top, then add the fried eggs, with a little of the cumin butter on top
Serve

Cherry, Raspberry & Coconut Slice

Cafe — Fri, 04 May 2012 00:41:06 +0000

This sweet fruity slice has been really popular since it came on the menu.

The recipe fills one swiss roll tin and cuts to 12 – 15 slices. It’s also wheat and gluten free.

It’s a 3-step process with a soft base, spread with the fruit, then covered with a soft macaroon-style topping

Base:

140gm soft butter
60gm caster sugar
1 egg, beaten
1 tsp vanilla essence
100gm rice flour
75gm tapioca flour
1 tsp baking powder
1 tsp guar gum
50ml milk

cream butter and sugar in a cake mixer until white, gradually adding the sugar and beating after each addition
add egg and beat, then add vanilla essence and beat again
carefully add dry ingredients and milk. Mix lightly – the mix will be quite soft
line a sponge roll tin with baking paper
spread base mixture evenly in the tin. Dust your hands with rice flour to make this easier

Filling:

175gm raspberry jam – warmed in microwave
1 jar well-drained sour cherries, or fresh if you have them (around 200gm)
spread raspberry jam carefully over the base with a spoon
chop the cherries and spread on top of the jam

Topping:

100gm soft butter
150gm caster sugar
2 eggs, lightly beaten
225gm desiccated coconut
60gm rice flour

cream butter and sugar in a cake mixer
slowly add beaten eggs
add coconut and rice flour and beat till combined
spread evenly over the cherry and raspberries
bake at 180C for 40 -50 minutes or until brown all over and firm to touch
Chill before cutting

Pumpkin, Burghal Wheat & Rosemary Soup

Cafe — Wed, 02 May 2012 23:10:12 +0000

Here’s one of the soups we’ll be featuring over winter as a Soup of the Day. It’s dairy-free and serves 4 and has plenty of warming spices for those winter days.

Make it for an easy lunch or light dinner, served with thick crusty warm bread.

1 medium white onion – finely diced
2 med carrots – peeled and chopped
400gm pumpkin – peeled, seeded and diced
2 cloves garlic – finely chopped
1 tbsp rosemary
1 tbsp grated fresh ginger
2 tsp ground cumin
1 tsp cinnamon
1/4 cup burghal wheat
1 litre vege stock

saute onion, carrot and garlic in a little oil in a pot until soft
add rest of ingredients except the stock. Saute for another 5 minutes
add vege stock and simmer for 30 minutes or until everything is cooked
season with 1/2 tsp each of salt and white pepper
serve with warm bread

April 12 newsletter

Cafe — Fri, 27 Apr 2012 03:26:35 +0000

welcome

Our Winter menu has finally launched this week. It seems an age since we first announced it, but good things take time, so here we are. This selection brings back some lovely warm comfort foods like the Rustic Porridge, Soup of the Day and a Mediterranean Melt. And new dishes like the Marinated Lamb with Smashed Potato, the steamed Pork Buns and a Smoked Fish Kedgeree will also help keep winter at bay.

And after a while in development we are now ready to introduce our new coffee, Morri Minor, blended and roasted here in Nelson especially for us by Emma Markland-Webster. This has been a very exciting time for us and we appreciate your patience during this transition.

coffee card draw

Congratulations to: Colin Wright

Mara McIntyre

Bring this newsletter in to the cafe during the next month to receive a bag of our Morri Minor coffee, ground to your needs.

what’s hot

The Pancakes – we always have a pancake selection on the menu. These are lovely light wholemeal pancakes, with three to a serving. This time round they are served with blueberries, ricotta and lemon, and a small jug of maple syrup on the side. They are also available on the kids menu in a reduced size, with banana and maple syrup, and make a nice healthy breakfast or lunch for the children.

our allergy-free foods

A good number of dishes on our menu are wheat, gluten or dairy free, or vegetarian. For those who enjoy a soy milk coffee we use a soy milk which is lower in fat and sodium, has no added cane sugar, and is organic and gluten-free. Ask to see the menu allergy sheets if you want to know more about a dish.

upcoming exhibitions

22 Apr – 12 May Larisse Hall, Karen Anker

13 May – 2 Jun David Chadwick, Tania Bostock

morrison’s recipes

Here’s one of the soups we’ll be featuring over winter as a Soup of the Day. It’s dairy-free and serves 4. Make it for an easy lunch or light dinner, served with thick crusty warm bread.

pumpkin, burghal wheat & rosemary

1 medium white onion – finely diced
2 med carrots – peeled and chopped
400gm pumpkin – peeled, seeded and diced
2 cloves garlic – finely chopped
1 tbsp rosemary
1 tbsp grated fresh ginger
2 tsp ground cumin
1 tsp cinnamon
1/4 cup burghal wheat
1 litre vege stock
saute onion, carrot and garlic in a little oil in a pot until soft
add rest of ingredients except the stock. Saute for another 5 minutes
add vege stock and simmer for 30 minutes or until everything is cooked
season with 1/2 tsp each of salt and white pepper
serve with warm bread

our retail area

Take home a pack of our cafe-made muesli, W&GF bread, ciabatta or sourdough breads, hummus, cashew nut & capsicum pesto or our mayonnaise. Try the Kakariki EV olive oil, our own Morri Minor coffee or Fair Trade dark hot chocolate powder. Or the new Nelson Arts Guide or the Coffee Carafe and Pouring Kettle.

Marinated Chicken Salad

Cafe — Fri, 30 Mar 2012 03:27:15 +0000

This simple salad has been on our latest summer menu, and has been very popular. It’s also very easy to make.

500gm chicken thigh meat – thinly sliced
100ml coconut cream
1 tbsp red curry paste
1/4 tsp each salt & white pepper
whisk everything except the chicken together
add the chicken and mix well
marinate for at least 4 hours
heat 1 tbsp oil in a frypan and cook chicken till brown on each side and cooked through

Pineapple and Yoghurt Dressing
1/4 cup plain yoghurt
1/2 cup coconut cream
2 tbsp freshly chopped coriander
1 tsp ground coriander
1/2 tsp each salt and white pepper
1/4 fresh pineapple – skinned, cored & finely chopped
mix all ingredients together

Putting It All Together
place a pile of mesclun and lettuce on a plate. Add cherry tomatoes, sprouts, avocado, cucumber, carrot or other salad veges. Spoon plenty of dressing over the salad and top with warm chicken.

March 12

Cafe — Fri, 30 Mar 2012 03:10:53 +0000

welcome

It’s been a busy month here with lots of changes and new things happening. Miriam is back as FOH manager, sorting systems and keeping everyone on their toes. Nick, Ben and Aoife have moved on and we now have Noel, Anita and Andrew to carry on for them. We start our winter hours after Easter, closing at 4pm each day.

No doubt you will have noticed our beautiful new La San Marco coffee machine, all black and shiny and making lovely coffees. And our new black cups and stripped-back takeaway cups with their plain paper and simple stamping. The staff have new t-shirts and aprons to mark the change of seasons and we have had a soft launch of our new coffee, designed and roasted specifically for us by coffee specialist, Emma Markland-Webster.

Our autumn menu has been rescheduled to launch on April 19 with a tasty selection of cooler season flavours and even that will have a new, easy-to-read format.

coffee card draw

Congratulations to: Julianne Topp

Judy Treadgold

Bring this newsletter in to the cafe during the next month to receive a bag of our coffee, ground to your needs.

what’s hot

The wholemeal bagels are a staple menu item and stay on year-round. You can choose to have them either sweet or savoury, with options like our pesto, ham, tomato, avocado, hummus, smoked salmon, cream cheese or raspberry jam to choose from. They’re served heated, with three half bagels to a serving (kids get 2 halves).

our allergy-free foods

upcoming exhibitions

11 – 31 Mar Susan Riesen 1 – 21 Apr Jesse Ashton, Kathryn Furniss

morrison’s recipe

This fresh summery dish has been really popular over summer. There is a series of pics on our Facebook page showing how to put it together – see 6 March.

marinated chicken salad

500gm chicken thigh meat – thinly sliced
100ml coconut cream
1 tbsp red curry paste
1/4 tsp each salt & white pepper
whisk everything except the chicken together
add the chicken and mix well
marinate for at least 4 hours
heat 1 tbsp oil in a frypan and cook chicken till brown on each side and cooked through
Pineapple and Yoghurt Dressing
1/4 cup plain yoghurt
1/2 cup coconut cream
2 tbsp freshly chopped coriander
1 tsp ground coriander
1/2 tsp each salt and white pepper
1/4 fresh pineapple – skinned, cored & finely chopped
mix all ingredients together
Putting It All Together
place a pile of mesclun and lettuce on a plate. Add cherry tomatoes, sprouts, avocado, cucumber, carrot or other salad veges. Spoon plenty of dressing over the salad and top with warm chicken.

our retail area

Take home a pack of our cafe-made muesli, W&GF bread, ciabatta or sourdough breads, hummus, cashew nut & capsicum pesto or our mayonnaise. Try the Kakariki EV olive oil, our own coffee or Fair Trade dark hot chocolate powder. Or the new Nelson Arts Guide or the Coffee Carafe and Pouring Kettle.

Sue at NZ Travel Brokers – Nelson can help with all your travel – family, leisure, business, adventure

ph 021 555836 www.travelgallery.co.nz

W&G Free Date and Cheese Scones

Cafe — Wed, 07 Mar 2012 21:13:15 +0000

We have a lot of customers who enjoy our wheat- and gluten-free foods, and one of the more popular options is the w&g free cheese and date scones. We share the recipe, which makes 15 scones, with you here.

1 1/4 cups potato flour
3 3/4 cups arrowroot flour
1 1/4 cups rice flour
5 tsp guar gum
5 tsp baking powder
200g cold butter – finely diced
5 eggs – whisked
approx 2 cups milk

Cheese

1 1/2 cups grated cheese
1/2 cup parmesan cheese
1 tsp salt
1 tsp white pepper

Date

3 cups diced dates
1 1/4 cups sugar

In a large bowl rub the butter with the potato and rice flours, arrowroot, baking powder and guar gum until it resembles fine breadcrumbs.

Add cheese or date scone ingredients and eggs. Mix a little to combine.

Slowly add the milk a little at a time, mixing until the dough comes together with no dry patches.

Make into small mounds and place on to a tray lined with baking paper.

Bake at 200C for 20 mins.

Hummus

Cafe — Thu, 01 Mar 2012 01:01:37 +0000

It’s always handy to have a few staples in the fridge and this hummus is no exception. Great as a dip or a spread, in dressings or added to increase the protein in vegetarian dishes, it’s a very versatile food. And it keeps well.

1 can (420gm) chickpeas
2 cloves garlic, crushed
1 tbsp cumin
2 tbsp sweet chilli sauce
2 tbsp lemon juice
1 tsp coriander, chopped
1/4 tsp black pepper
1 1/2 tsp honey
1 tbsp tahini
3/4 cup olive oil

Place all ingredients except the olive oil in a food processor and blend until well mixed.

Slowly pour in the oil to mix.

Makes about 1 1/2 cups.

Enjoy.

Lemon Slice

Cafe — Mon, 27 Feb 2012 04:10:36 +0000

This moist sweet slice has been on the menu since the early days of the cafe and is very popular. It can be munched straight out of the cake tin or served more elegantly with a side of cream or yoghurt.

Base:

225gm butter – softened
70gm icing sugar
275gm flour

Place butter in a cake mixer bowl, whip until white

Add icing sugar and whip again till light and fluffy

Add flour and mix till it comes away from the sides a little

Line a swiss roll tin with baking paper

Press the base dough evenly into the tin

Bake at 180C for 15 minutes until the dough starts to colour slightly

Topping:

400gm sugar
4 eggs, beaten
6 tbsp flour
1 tsp baking powder
150ml lemon juice
2 lemons, zested or grated rind only

Place sugar and eggs in cake mixer bowl, mix on low speed for 1 minute

Add flour and baking powder, mix gently. Add lemon juice and zest or rind, mix again. Leave to stand for 10 mins then pour on to the pre-cooked base

Turn oven down to 160C and cook topping for 35 mins. It should be firm to touch. Cool

Sprinkle with icing sugar to serve

Fish Cakes

Cafe — Mon, 27 Feb 2012 04:03:03 +0000

These fish cakes are the same as the ones on the Lunch menu. They’re easy to make at home and are made with a potato base. Serve with green salad and lemon wedges. Makes enough for 4 people.

500gm mashed potatoes
1 tbsp butter
500gm flaky fish (we use tarakihi)
1 large onion (thinly sliced)
a few parsley stalks
1 bay leaf
5-6 anchovies
1/2 cup chopped parsley
1 tsp ground black pepper
1 tsp salt
3 tbsp capers
1 lemon, zested

Coating:

2 eggs – beaten
1/2 cup white breadcrumbs

Simmer potatoes in salted water until very soft. Strain. Mash with butter then cool slightly

At the same time place fish, onion, bay leaf and parsley stalks in a pot and cover with water

Bring to the boil and simmer for 2 mins. Remove from the heat and let fish cool in the liquid

Remove cooled fish and put in a large bowl. Add all other ingredients. Mix well

Shape into 8 equal-sized cakes

Dip each in the egg mix, then in the breadcrumbs

Heat oil in a pan and fry cakes until golden brown on both sides and hot in the middle