The May edition of our newsletter is out now.
View it here.
If you want to receive it to your inbox please sign up on the RH sidebar or send us an email.
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/morrison-street-cafe-may-newsletter-out-now/
Apr 18
April newsletter
Our latest newsletter went out yesterday.
Follow the link to read it online – April newsletter.
If you’d like to receive it to your inbox each month then sign up on the form on the sidebar.
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/april-newsletter/
Apr 18
Our new Winter Menu is up today
It’s been a long time coming but our new Winter 2013 menu is up today.
Check it out on the website here
Some of the highlights are
- the Creamy Eggs with Salmon and Capers – we’ve had this lovely dish on before and it’s a real winner with smooth creamy scrambled eggs, chunks of our house-smoked salmon and piquant capers to give it a lift
- the Potato, Mushroom and Chorizo Hash is already proving a winner, on its first day. It’s a real breakfast sizzler with the scrumptious morning aromas of browned potato, chopped chorizo and glistening mushrooms
- the Moroccan Beef & Carrot Tagine brings in a hint of the Middle East to lunch. The beef is slowly braised with dates, carrots, cumin and tomato and its served with a soft couscous sprinkled with slivers of roasted almond
- in addition to the Soup of the Day we also have a Bouillabaisse on the lunch menu. It’s a favourite blend of seafood cooked in a tomato, saffron and fennel broth
- the Chicken Shawarma Pita brings something a bit different as a midday light bite. Marinated chicken, a feta and avocado spread and red onion salsa in a pocket
- and I can’t wait to try the Nanaimo Bars on the sweet treats menu – a chocolate walnut base filled with custard and topped with a chocolate coconut icing
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/our-new-winter-menu-is-up-today/
Apr 10
Honey & Cashew Nut Bars
These tasty bars have been described by one of our regular customers as ‘the best muesli bar she has ever tasted’! We think she’s right. They make a healthy high energy snack to take biking or walking, or can be kept in the fridge for a quick snack anytime. They are also wheat and gluten free. We have included them in our Morrison Street Cafe At Home Cookbook and Food Diary
Put into a roasting pan:
- 1/4 cup cashew nuts
- 1/4 cup sunflower seeds
Roast these at 180C until lightly browned (approx 7 – 10 minutes)
Then add:
- 1 1/4 cups coconut
- 1 1/4 cups sesame seeds
Roast for another 5 minutes
Place nuts in a mixing bowl to cool
In a microwave container melt:
- 125gm butter
- 3/4 cup honey
- 1/3 cup brown sugar
Then microwave in 1 minute bursts for 5 minutes in total. The mixture should be caramel-coloured and bubbly.
Pour this liquid caramel into the bowl of roasted nuts and stir together with a wooden spoon.
Then pour the mixture into a swiss roll tin lined with baking paper.
Spread evenly with a wooden spoon.
Score with a knife into the portion sizes you require. We cut the mix into 12 pieces.
Refrigerate to firm up.
(C) 2013 Morrison Street Cafe
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/honey-cashew-nut-bars/
Mar 25
Rhubarb, Raspberry & Apple Strudel
This lovely strudel has been a baking feature for a while now and it is still very popular. It’s also a lovely way to use up excess rhubarb and raspberries this time of year. We featured it in our latest newsletter and here it is again, this time with some pics to help you make it. The recipe is below …
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- Place the rhubarb and raspberry mix along the centre of the rolled pastry
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- Use a knife to fold the sides over
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- Fold the pastry so it almost meets in the middle
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- flatten with the knife to create an even finish
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- Sprinkle the top with sliced almonds
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- Bake until golden
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- serve with cream or yoghurt, or just as it is
Pastry
- 225gm butter – cubed
- 1 1/2 heaped cups plain flour
- 2 1/4 tbsp sugar
- 2 egg yolks
- 1 1/2 tbsp cold water
Place flour and butter in a food processor
Process till they resemble fine breadcrumbs
Add egg yolks and cold water
Process until the pastry comes together in a ball
Put in a bowl and chill for 20 mins
Filling
- 1 1/2 cups diced cooked apple (fresh or tinned)
- 1 cup diced rhubarb – chopped small
- 1 cup raspberries (fresh or frozen)
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 orange – zested
- 150gm day-old bread – processed in a food processor
Line a flat baking tray with baking paper
Roll pastry out on to the baking paper in a rectangle approx 40 x 28cm
Place 50gm breadcrumbs on the rolled pastry
Spread rhubarb filling down the centre of the pastry leaving 8cm down each side free of filling
Fold the long sides to the middle, over the filling
Beat the egg and brush over the strudel. Sprinkle with sliced almonds
Bake at 180C for 25 – 30 mins till golden brown
(C) 2013 Morrison Street Cafe
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/rhubarb-raspberry-apple-strudel/
Mar 21
Our March newsletter is out now
Our March newsletter went out yesterday.
Front of House manager Andi
Follow the link to read it online – March newsletter.
If you’d like to receive it to your inbox each month then sign up on the form on the sidebar.
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/our-march-newsletter-is-out-now/
Feb 21
February newsletter is now out
Our February newsletter went out yesterday.
Follow the link to read it online – February newsletter.
If you’d like to receive it to your inbox each month then sign up on the form on the sidebar.
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/february-newsletter-is-now-out/
Jan 23
Date, Fig & Apricot Crumble Slice
This moorish Date, Fig & Apricot Slice was very popular when it was on the menu. It’s wheat free and very easy to make.
Fruit filling
- 1 1/2 cups whole dried apricots
- 1 1/2 cups whole dried dates
- 1 1/2 cups water
- 1 1/2 cups dried figs – cut in half
- 1/2 cup brown sugar
Put all the above in a medium-sized pan, bring to the boil, cover and simmer until the fruit is soft and has lost most of its shape – 15 to 20 mins
Leave to cool.
Crumble
- 280gm butter
- 1 1/2 cups brown sugar
Cream the above in a cake mixer until white and fluffy
- 3/4 tsp baking soda
- 1 1/4 cups instant oats
- 1 1/4 cups barley oats
- 1 cup potato flour
- 1 cup rice flour
Add the above to the butter/sugar mix and mix together.
Line a swiss roll tin with baking paper.
Press 3/4 of the crumble mix into the tin and spread the fruit mix evenly on top.
Spread the remaining crumble loosely over fruit.
Bake at 180C for 40 minutes until golden brown.
Cool completely before cutting into 12 slices with a bread knife.
(C) Morrison Street Cafe 2013
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2013/date-fig-apricot-crumble-slice/
Dec 19
Coffee, Walnut & Chocolate Slice
This no-cook slice is a real favourite and will make a yummy treat to share with Christmas guests. The biscuit base is sweet and moist and the icing is a rich cream cheese and coffee mix.
coffee, walnut & chocolate slice
- 2 packets wine biscuits
- 1 x 395gm can condensed milk
- 100gm butter
- 1 1/2 cups walnuts – roughly chopped and roasted at 180C for 10 mins
- 1 cup chocolate chips
- 2 tsp instant coffee dissolved in 3 tbsp boiling water
- Pulse biscuits in a food processor until large crumbs then put in a large bowl
- melt butter and condensed milk then pour over the biscuit crumbs
- add chocolate chips and walnuts and stir well to combine
- line a swiss roll tin with baking paper and firmly press in the biscuit mix
- refrigerate for at least 4 hours, preferably overnight
coffee cream cheese icing
- 1 tsp instant coffee dissolved in 2 tbsp boiling water
- 125gm cream cheese – softened
- 50gm soft butter
- 2 tbsp lemon juice
- 4 cups icing sugar
- 1/2 cup roasted walnuts – chopped
- 1/4 cup chocolate chips
- mix cream cheese, butter, lemon juice, icing sugar and coffee in a cake mixer for 2 minutes, until creamy
- spread on cold biscuit base
- spread walnuts and chocolate chips evenly over icing. Press in gently with hands
- chill for 15 – 20 minutes before cutting into portions
(C) Morrison Street Cafe 2012
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2012/coffee-walnut-chocolate-slice/
Dec 19
December 12 – January 13 newsletter
welcome
We want to wish all our customers a Merry Christmas and a Happy New Year. We hope you have a memorable break – if you get one – and get to enjoy lots of good food and great coffee over the next few weeks.
If you’re looking for a great value gift don’t forget our handy Morrison Street Cafe At Home Cookbook & Food Diary. They’re selling well and there are still plenty in stock. Come in to the cafe and check out a copy – they’re in front of the coffee machine.
We’ve also been featured in January’s Cuisine magazine. Check out page 33 when its released. One of our current menu recipes is also featured.
As usual we will be shut Christmas and New Year’s days. And from December 24 to Jan 5 we will run our holiday hours – opening at 8.30 every day except Sundays (still 9am) and closing at 4.30. On Boxing Day and Jan 2 we will work our Public Holiday hours – 9am to 3pm – with no holiday surcharge.
coffee card draw
Congratulations to: Liz Narbey and Mara McIntyre
Bring this newsletter in to the cafe during the next month to receive a bag of Atomic coffee, ground to your needs.
fave foods and wine
The Coconut, Prawn & Chicken Salad is proving to be a very popular dish on the summer menu. Not only does it taste great but it also looks quite beautiful. The chicken and prawns are poached in coconut stock and served on a fresh salad with a coconut and ginger dressing. Try it with a glass of the lovely Anchorage Chardonnay.
our allergy-free foods
A good number of dishes on our menu are wheat, gluten or dairy free, or vegetarian. Ask to see the menu allergy sheets if you want to know more about a dish.
upcoming exhibitions
9 – 29 December Diana Wilkes, Tania Bostock
30 Dec – 19 Jan Larisse Hall, Kathryn Furniss
20 Jan – 9 Feb Pauline Neal, Lesley Haddon
morrison’s recipes
This no-cook slice is a real favourite and will make a yummy treat to share with Christmas guests.
coffee, walnut & chocolate slice
- 2 packets wine biscuits
- 1 x 395gm can condensed milk
- 100gm butter
- 1 1/2 cups walnuts – roughly chopped and roasted at 180C for 10 mins
- 1 cup chocolate chips
- 2 tsp instant coffee dissolved in 3 tbsp boiling water
- Pulse biscuits in a food processor until large crumbs then put in a large bowl
- melt butter and condensed milk then pour over the biscuit crumbs
- add chocolate chips and walnuts and stir well to combine
- line a swiss roll tin with baking paper and firmly press in the biscuit mix
- refrigerate for at least 4 hours, preferably overnight
coffee cream cheese Icing
- 1 tsp instant coffee dissolved in 2 tbsp boiling water
- 125gm cream cheese – softened
- 50gm soft butter
- 2 tbsp lemon juice
- 4 cups icing sugar
- 1/2 cup roasted walnuts – chopped
- 1/4 cup chocolate chips
- mix cream cheese, butter, lemon juice, icing sugar and coffee in a cake mixer for 2 minutes, until creamy
- spread on cold biscuit base
- spread walnuts and chocolate chips evenly over icing. Press in gently with hands
- chill for 15 – 20 minutes before cutting into portions
Sue at NZ Travel Brokers can help with all your travel – check out the travel brochure rack in the cafe, under the noticeboard ph 021 555836 www.travelgallery.co.nz or sue@nztravelbrokers.co.nz
Permanent link to this article: http://www.morrisonstreetcafe.co.nz/2012/december-12-january-13-newsletter/
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