Piccalilli, Carrot & Currant Pasta Salad

In a time when menus are filled with potato- and tomato-rich dishes this Piccalilli, Carrot & Currant Pasta dish has neither.

Once mixed it will keep for 2 – 3 days in the fridge. The recipe serves 4.

Piccalilli, Carrot & Currant Pasta Salad

Ingredients

  • 1/2 pack small pasta shells
  • 1/4 cup mayonnaise
  • 1/2 cup currants
  • 1/4 cup milk
  • 1 small carrot, thinly cut in to matchsticks
  • 4 tbsp parsley
  • 3/4 cup piccalilli chutney
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Cook the pasta shells in boiling salted water for 12 minutes or until al dente
  2. Leave to cool
  3. Add all the remaining ingredients to the cooled pasta
  4. Mix well
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Skeleton and Magic – our new coffees

You may have noticed a couple of new coffees on the menu - the Skeleton and the Magic.

Although not on many people’s list of traditional coffees like the latte or the flat white the Skeleton and Magic are popular enough to warrant adding them to our hot drinks menu. In short, they are new(ish) names for espresso coffees that have become popular enough to have their own names.

The Magic is a double shot flat white served in a tulip cup, which allows the ‘magic’ formula of 1 part coffee to 4 parts milk.

 

Magic espresso coffee at Morrison Street Cafe

The Magic is a double shot flat white in a tulip cup

 

The Skeleton, on the other hand, is a long black served in a tulip cup with a side of hot or cold milk.

Skeleton coffee at Morrison Street Cafe

The Skeleton is a long black served in a tulip cup with a side of hot or cold milk

Both these new coffees are worth trying. The Magic is supposedly an import from Melbourne but, like the great trans-Tasman pavlova debate, it’s exact origins are a little frothy. There seems to be even less idea about where the Skeleton originated, but whatever its origin, it’s well worth trying. It could even become your espresso of choice.

Here’s two articles that go some way to defining espresso coffee in terms of how we drink it in New Zealand and Australia.

 

(C) Morrison Street Cafe  2014

Cranberry, Feta, Pistachio & Couscous Salad

This fresh, tasty salad uses the natural zing of lemon, pistachios and cranberries.

Making the most of seasonal produce and flavours it provides a substantial winter salad at a time when salad greens are not so available. The recipe serves 6 people.

Cranberry, Feta, Pistachio & Couscous Salad

Cranberry, Feta, Pistachio & Couscous Salad

Ingredients

  • Making the Couscous
  • • 2 cups couscous
  • • 1 lemon, zested
  • • 2 cups cold water
  • • 1/4 tsp white pepper
  • • 1/4 tsp salt
  • Making the Salad
  • • 1 1/2 cups roasted pumpkin
  • • 200gm dried cranberries
  • • 200gm feta cheese
  • • 200gm pistachio nuts
  • • 2 spring onions - finely sliced
  • • 1/4 cup roughly chopped parsley

Instructions

  1. Place all the couscous ingredients into a bowl and mix.
  2. Leave unstirred for 20 minutes or until all water has evaporated
  3. Fluff up with a fork and remove any lumps
  4. Add all the salad ingredients to the couscous.
  5. Add approx 1/2 cup of your favourite vinaigrette
  6. Carefully mix all together
  7. Add other favourite ingredients to the base couscous recipe to suit your taste
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(C)  Morrison Street Cafe 2014

Late Night on Hardy – Children’s Book Reading

Late Night on Hardy – this month is 26th June

Tania Norfolk will be reading her new children’s book – Grasshopper’s Week.

Late Night on Hardy - Grasshopper's Week by Tania NorfolkThis delightful story will intrigue 4 – 7 year olds. After the reading Tania will have a few activities for the children as well.
Copies of the book will be available on the night and we will give a free fluffy (hot drink) with each purchase.

Following Tania’s reading we will have a Poetry reading around 7pm as well.

Come along on the last Thursday of each month and enjoy Late Night on Hardy.

 

 

Vinaigrette

Vinaigrette

Keep a jar of this tasty vinaigrette in the fridge for use with salads, vegetables and platters. Shake well before using. We use this vinaigrette with a number of recipes at the cafe

Ingredients

  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • 1 tsp Dijon mustard
  • clove of garlic
  • salt and pepper

Instructions

  1. Crush the garlic with salt and pepper
  2. Put all the ingredients in a jar and shake together
  3. Let sit for a few hours before using.
  4. Keep the remainder in the fridge for another day.
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(C)  Morrison Street cafe  2014

Roasted Pumpkin, Spinach & Feta W&GF Muffins

Roasted Pumpkin, Spinach & Feta W&GF Muffins

These wheat and gluten free muffins will make a satisfying winter lunch or picnic. Or keep them in the freezer for a handy lunch box snack

Ingredients

  • 1 1/2 cups grated cheese
  • 2 cups rice flour
  • 1 1/4 cups potato flour
  • 150gm melted butter
  • 2 small eggs
  • 6 tsp W&GF baking powder
  • 1 1/2 cups milk
  • 1 1/2 cups roasted/cooked pumpkin
  • 1 cup blanched spinach, roughly chopped
  • 200gm diced cows feta

Instructions

  1. Mix eggs, milk and melted butter together well
  2. Put the remaining ingredients in another bowl
  3. Add together and mix until just combined
  4. Rest mix for 10 minutes
  5. Grease muffin tins and fill till even with the top
  6. Bake at 200C for 20 mins
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(C)  Morrison Street Cafe 2014

Chocolate & Quinoa Cake

This beautiful dark Chocolate & Quinoa Cake is a favourite Cake of the Day selection. It always disappears very quickly.

It uses cooked quinoa as the grain so is suitable for those who are wheat and gluten free, and it’s topped and filled with a sweet cream cheese icing.

Chocolate & Quinoa Cake

Chocolate & Quinoa Cake

Ingredients

    For the Quinoa
  • 1 cup raw quinoa (any colour)
  • 500ml water
  • For the Cake
  • 120ml milk
  • 6 eggs
  • 1 1/2 tsp vanilla essence
  • 245gm melted butter - cooled
  • 2 1/4 cups sugar
  • 1 1/2 cups cocoa powder
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Instructions

    Cooking the Quinoa
  1. Place water and quinoa into a pot. Bring to the boil and simmer for 15 minutes. Take off the heat and leave for 10 minutes to cool
  2. Preparing the Cake
  3. Put the milk, eggs and vanilla in a food processor and blend.
  4. Add the cooked quinoa and butter and blend till smooth.
  5. Add sugar, cocoa, baking powder, salt and soda, then process again till well mixed
  6. Line 2 x 26cm cake tins with baking paper
  7. Divide mixture between the two tins
  8. Bake at 180C for 40-45 mins or until a skewer comes out clean. Chill.
  9. Ice the top of one cake with cream cheese icing and place the other one on top
  10. Ice this one too then sprinkle with raw quinoa to decorate
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(C)  Morrison Street Cafe 2014

Cold Brew Coffee

We now have a Yirgacheffe Cold Brew Coffee on our drinks menu.

Cold brew has become a popular way to have coffee and it has also become a popular item here in the cafe. It gives a strong, smooth flavour with reduced acidity and we serve it mixed with either cold milk or water.

So how does the cold brew process differ from the usual hot coffee process? Instead of using heat to extract the flavours from the beans cold-brew coffee relies on a long soaking period in cold water to do the job. We use a concentrate made using coarsely ground Yirgacheffe beans from Ethiopia which are soaked in cold water for around 12 hours. The resulting brew is filtered through a very fine mesh or cloth and the final concentrate is then bottled.

To serve we fill a glass with ice cubes, add the milk or water to mix, then pour in the cold brew concentrate – it’s a very civilised form of iced coffee.

(C)  Morrison Street Cafe  2014

Chocolate Feijoa Cake

Feijoas are such a seasonal fruit it’s important to have lots of different ways to use them during that time. This Chocolate Feijoa Cake recipe uses them in a delicious cake.

Dress it up with a cream cheese icing and bake it for a special autumn occasion.

Chocolate Feijoa Cake

Ingredients

  • 225gm butter
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 1/2 tbsp cocoa
  • 3/4 tsp ground cinnamon
  • 2 cups feijoas, topped, tailed and diced with the skin on
  • 1 1/4 cup chocolate chips

Instructions

  1. Place sugar and butter in a cake mixer. Cream together till white.
  2. Add 1 egg at a time and mix each in separately
  3. Add flour, cocoa, cinnamon and mix to combine
  4. Fold in feijoas and chocolate chips
  5. Prepare a 26-28 cm spring-form cake tin with baking paper
  6. Pour mixture in to the baking tin
  7. Bake at 180C for 40-50 mins or until skewer comes out clean. Let cool.
  8. Garnish with feijoas or ice with a cream cheese icing
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(C)  Morrison Street Cafe 2014

Cafe Cookbook for Coeliac Week

It’s Coeliac Week here in New Zealand, which is a great opportunity to highlight all the beautiful foods now available for people with wheat and gluten sensitivities.

Morrison Street Cafe Cookbook & Food Diary

 

Here at Morrison Street Cafe we have a big selection of wheat and gluten free food on the menu, ranging from full breakfasts and lunches to lighter snacks and baking. These items are all marked clearly on the menu and there are Allergy Sheets available so you can find out all the ingredients in a dish before you order it.

We also have our Morrison Street Cafe At Home Cookbook & Food Diary which was released in late 2012 and has been selling well ever since. Although not a dedicated ‘wheat & gluten free’ cookbook it has a number of recipes that are either wheat free, wheat and gluten free, dairy free, or all of the above. This includes a good mix of mains, salads and baking.

It is available here at the cafe, if you’re a local, or by mail if you’re not. We are also happy to mail overseas if you’re a long way away.

Price – $27 plus $5.50 (p&p within NZ)

Email us for your copy or pop in to the cafe to pick one up.