Australia Day is next Thursday January 26th, and we think that if you are an Australian who wants to celebrate or impress your friends, or you want to impress an Australian, then one or two of our lamingtons will do the trick very well indeed.
Here at Kaffeine, we will celebrate all week by having an Australian themed menu, including our famous lamingtons, our ANZACS, our vegemite and cheese muffins and Fosters and lamb broth.
Our lamingtons are fairly labour intensive, so if you wish to have some, please do pre-order them with us before Tuesday if possible. If you can't make it into store, we have the recipe here for you.
Lamington sponge recipe:
3 Large Eggs
1/2 Cup Caster Sugar
1/2 Cup Corn Flour
2 tablespoon Plain Flour
1 Teaspoon Baking Powder
Strawberry Icing:
1x135g strawberry jelly
200ml water
25g butter
375g Icing sugar
Chocolate Icing:
25 g Cocoa powder
25g butter
1/2 teaspoon vanilla
150ml water
375g Icing sugar
Extras:
Desiccated coconut
200ml double cream
1/4 teaspoon vanilla
1 1/2 teaspoon caster sugar
Method:
Preheat Oven to 190oC, line at 6 inch by 8 inch sandwich tin with baking paper.
Beat egg whites until peaks fold over when beater is removed. Slowly add caster sugar to the egg white and continue to beat until the mixture is stiff and sugar dissolved.
Add the egg yolks and beat until well blended. Sift corn flour, flour and baking powder three times and fold into egg mixture gently with a metal spoon. Use and up and down movement. Don't stir.
Bake in prepared tins at 190deg C for 15 - 20mins. Allow to cool in the tins for 5 mins before turning out onto a rack. One tray will cut into 16 squares.
Once the sponge is cut peel the brown top off the sponge as it will make less of a mess later on when dipping in icing.
To make icing you will need 2 small pots, in one pot place the strawberry jelly, butter and water and place on a high heat till the jelly has dissolved. In the other pot place cocoa, vanilla, butter, water and place on high heat and stir till the cocoa has dissolved into the water and makes a syrupy paste.
With electric beater place the strawberry jelly mix into bowl with icing sugar and beat till there are no lumps then place aside.
To make the chocolate icing place chocolate mixture into bowl with icing sugar and beat till smooth and runny.
Place in 2 separate 1 litre containers coconut almost fill to the top, one container is for the chocolate lamington the other is for the raspberry lamingtons.
Dip half the sponge squares into the raspberry icing covering all sides, then dip the lamington in coconut coating the sponge with coconut and place aside onto grease proof paper to set.
With the other half of sponge squares dip into the chocolate icing and repeat the same process.
Whip the cream, vanilla and caster sugar till the cream is quite floppy make sure you don’t over beat as this will turn the whipped cream into butter.
To complete the lamington spoon one dollop of whipped cream onto a lamington square and carefully place another square on top, this is a lamington!
Have a great week, and we hope to see you in and enjoying our menu.
Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70
Baked Treats
Blueberry and bran muufins 1.80
Vegemite cheese savoury muffins 1.80
Spiced apple friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Afgan biscuits 1.60
Lunch
Soup 3.50 or 4.00
Fosters and lamb
French retro baguettes 4.50
Chimichurri with tomato, bufala mozzarella and spinach
Italian roast ham with gherkin, dijon, red onion, gruyere, rocket
Foccacias with sea salt and rosemary crust 4.70
Aubergine with sweet chilli jam, goats cheese and rocket
Roast chicken with apricots, brie and spinach
Salads 4.50/5.50
Coppa cotta ham with rhubarb, basil, orange, pecorino, baby spinach
Roast sweet potato with corn, feta and pumpkin seeds
Edamame with sticky chilli and sesame
Tart 4.00 or 6.50 with salad
Tuna and vegetable bake
Showing posts with label lamingtons. Show all posts
Showing posts with label lamingtons. Show all posts
Friday, 20 January 2012
Friday, 28 January 2011
So last week it was Australia day, this week it is the turn of New Zealand with Waitangi day.
Waitangi Day commemorates a significant day in the history of New Zealand. It is a public holiday held each year on 6 February to celebrate the signing of the Treaty of Waitangi, New Zealand's founding document, on that date in 1840.
So last week, Chef Jared, who is from New Zealand, created a wonderful Australian menu, now he has gone all out with a New Zealand inspired menu. Of course lamingtons are on there, but we also have kiwi fruit friands, kumra and sweet chili tart and Jareds famous cheese scones.
New Zealand, who can resist??
Breakfast
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Wheat free muesli with popped corn and compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 2.90
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.00
Croissant with gruyere cheese and plum tomatoes 3.20
Seven seed bakery bloomer toast with homemade preserves 1.70
Honey, milk and almond bread 1.70
Banana Bread 2.00
Porridge with condiments of muscovado sugar, dried fruit, chopped nuts, honey or rhubarb and raspberry compote 2.50
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.00
Almond croissants 2.60
Baked Treats
Lemon and Poppy and Cream Cheese 1.80
Cheese Scones 1.80
Kiwi Fruit friands (wheat free) 1.80
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Raspberry or Chocolate Lamingtons 2.50
Lunch
Soup 3.00/3.50
Pumpkin and Chilli
Foccacias with sea salt and rosemary crust 4.70
Tomato, bufala mozzerella, aioli, basil and rocket
Chicken, grilled apricots, brie and spinach
French retro baguettes 4.30
Pear, blue cheese, onion jam and rocket
Italian ham with gherkin, tomato, mustard, red onion and gruyere
Salads £4.00/£5.00/£8.00
Roast beetroot, red camargue red rice, coriander, feta and mizuna
Coppa cotta ham with rhubarb, kiwi and spinach
Corn in a herb sauce
Tart 4.00 or 6.00 with salad
Whipped with sweet chilli and spring onion
Floor: Peter, Catherine, Emma, Krysty, Justin, Amy, Melissa and Jessica.
Kitchen: Jared, Khan, Melissa as well and Erin
Waitangi Day commemorates a significant day in the history of New Zealand. It is a public holiday held each year on 6 February to celebrate the signing of the Treaty of Waitangi, New Zealand's founding document, on that date in 1840.
So last week, Chef Jared, who is from New Zealand, created a wonderful Australian menu, now he has gone all out with a New Zealand inspired menu. Of course lamingtons are on there, but we also have kiwi fruit friands, kumra and sweet chili tart and Jareds famous cheese scones.
New Zealand, who can resist??
Breakfast
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Wheat free muesli with popped corn and compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 2.90
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.00
Croissant with gruyere cheese and plum tomatoes 3.20
Seven seed bakery bloomer toast with homemade preserves 1.70
Honey, milk and almond bread 1.70
Banana Bread 2.00
Porridge with condiments of muscovado sugar, dried fruit, chopped nuts, honey or rhubarb and raspberry compote 2.50
Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.00
Almond croissants 2.60
Baked Treats
Lemon and Poppy and Cream Cheese 1.80
Cheese Scones 1.80
Kiwi Fruit friands (wheat free) 1.80
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Raspberry or Chocolate Lamingtons 2.50
Lunch
Soup 3.00/3.50
Pumpkin and Chilli
Foccacias with sea salt and rosemary crust 4.70
Tomato, bufala mozzerella, aioli, basil and rocket
Chicken, grilled apricots, brie and spinach
French retro baguettes 4.30
Pear, blue cheese, onion jam and rocket
Italian ham with gherkin, tomato, mustard, red onion and gruyere
Salads £4.00/£5.00/£8.00
Roast beetroot, red camargue red rice, coriander, feta and mizuna
Coppa cotta ham with rhubarb, kiwi and spinach
Corn in a herb sauce
Tart 4.00 or 6.00 with salad
Whipped with sweet chilli and spring onion
Floor: Peter, Catherine, Emma, Krysty, Justin, Amy, Melissa and Jessica.
Kitchen: Jared, Khan, Melissa as well and Erin
Monday, 22 March 2010
Menu - March 22nd
Hello all, we went to the fabulous Columbia Road market on Sunday and it was amazing (and reassuring) to see all the spring flowers on sale down there. We love Columbia road and though it gets packed from 10 am onwards, it's great to get there either at the start or at the end of the day. Finish that off with a breakfast baguette and flat white at the excellent Taste of Bitter Love on Hackney road and the day is sorted. Sundays? Done.
Lamingtons are an Australia/New Zealand traditional cake. Perfect in the afternoon with a pot of tea or perhaps a latte, they are two pieces of sponge, covered in chocolate, or maybe raspberry jelly crystals and then coated with coconut. Two pieces are then sandwiched together with cream in the middle. We make them fresh every day, so limited amounts available. Get them while you can.
Breakfast
Porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit 2.50
Traditional Bircher muesli with rhubarb and raspberry compote 2.80
Wheat free muesli with dried fruit, nuts and popped corn and compote 2.80
Croissants with Coppa cotta ham, plum tomatoes, spinach and talleggio cheese 3.80
Ciabattini with poached egg, english bacon, tomato salsa and rocket 3.80
Seven seed bloomer toast and homemade preserves 1.50
Own made cinnamon and raisin toast 1.50
Baked Goods
Yellow plum and yoghurt muffins 1.70
Tomato, cheese and herb muffins 1.70
Lamingtons (two pieces of sponge, covered in chocolate and coconut with cream in the middle) 2.50
ANZAC, Afgans and Chocolate cookies 1.40
Carrot cake friands (made with ground almonds instead of flour) 1.80
Portuguese tarts 1.70
Super moist chocolate brownies 2.00
White chocolate blondies 2.00
Pastries from seven seed bakery
Croissants 1.60
Pain au chocolat with valhrona chocolate 1.80
Almond croissants 2.50
Soup! 3.00 or 3.50
Turnip and spring garlic (Mon/Tues/Weds)
Bacon and corn (Thurs/Fri)
Foccacia with sea salt and rosemary crust 4.50
Smoked salmon woth spinach, dill, aioli, capers and red onion OR
Bufala mozzerella with tomato, rocket, basil and aioli
French retro baguettes 4.00
Coppa cotta ham, rocket, dijon, tomato, red onion, gruyere OR
Pear, blue cheese, onion jam, spinach
Salads 4.50 or 6.50
Quinoa, black olives, rocket, orange segments, cashews, basil OR
New potato, sugar snap peas, parsley pesto
Tart 2.50 (with salad 5.50)
Carrot, coriander and chilli
Enjoy the spring!
Peter, Catherine, Rhea, Emma, Piotr and Jared
]
Lamingtons are an Australia/New Zealand traditional cake. Perfect in the afternoon with a pot of tea or perhaps a latte, they are two pieces of sponge, covered in chocolate, or maybe raspberry jelly crystals and then coated with coconut. Two pieces are then sandwiched together with cream in the middle. We make them fresh every day, so limited amounts available. Get them while you can.
Breakfast
Porridge with condiments of muscovado sugar, rhubarb and raspberry compote, dried nuts and fruit 2.50
Traditional Bircher muesli with rhubarb and raspberry compote 2.80
Wheat free muesli with dried fruit, nuts and popped corn and compote 2.80
Croissants with Coppa cotta ham, plum tomatoes, spinach and talleggio cheese 3.80
Ciabattini with poached egg, english bacon, tomato salsa and rocket 3.80
Seven seed bloomer toast and homemade preserves 1.50
Own made cinnamon and raisin toast 1.50
Baked Goods
Yellow plum and yoghurt muffins 1.70
Tomato, cheese and herb muffins 1.70
Lamingtons (two pieces of sponge, covered in chocolate and coconut with cream in the middle) 2.50
ANZAC, Afgans and Chocolate cookies 1.40
Carrot cake friands (made with ground almonds instead of flour) 1.80
Portuguese tarts 1.70
Super moist chocolate brownies 2.00
White chocolate blondies 2.00
Pastries from seven seed bakery
Croissants 1.60
Pain au chocolat with valhrona chocolate 1.80
Almond croissants 2.50
Soup! 3.00 or 3.50
Turnip and spring garlic (Mon/Tues/Weds)
Bacon and corn (Thurs/Fri)
Foccacia with sea salt and rosemary crust 4.50
Smoked salmon woth spinach, dill, aioli, capers and red onion OR
Bufala mozzerella with tomato, rocket, basil and aioli
French retro baguettes 4.00
Coppa cotta ham, rocket, dijon, tomato, red onion, gruyere OR
Pear, blue cheese, onion jam, spinach
Salads 4.50 or 6.50
Quinoa, black olives, rocket, orange segments, cashews, basil OR
New potato, sugar snap peas, parsley pesto
Tart 2.50 (with salad 5.50)
Carrot, coriander and chilli
Enjoy the spring!
Peter, Catherine, Rhea, Emma, Piotr and Jared
]
Monday, 15 March 2010
Menu - March 15th
Our menu this week is just about startiung to get into the Spring action. We are very excitied that the sun is getting up before we do these days and that the new produce will start coming through our doors to create even more wonderful menus.
In the meantime, we are still on the edge of winter comfort food. Lets make the most of it while we can.
Breakfast
Organic Porridge with condiments of muscovado sugar, dried nuts and fruit, honey or golden syrup 2.50
Bircher Muesli pots with rhubarb and raspberry compote 2.80
Wheat free muesli with popped corn and rhubarb and raspberry compote 2.80
Ciabattini with poached egg, english bacon, rocket and tomato salsa 3.80
Croissants with Coppa costa ham, spinach and plum tomatoes 3.80
Seven seeded toast with homemade preserves 1.50
Pastries from Seven seed bakery
Croissants 1.60
Pain Au Chocolat 1.80
Almond Croissants 2.50
Baked Goods
Yellow plum and yoghurt muffins 1.70
Parsnip, jalopino and cheese muffins 1.70
Lamingtons 2.50
Super moist chocolate brownies 2.00
Super moist white chocolate blondies 2.00
ANZAC, Afgans and Chocolate Chip cookies 1.40
Carrot cake friands 1.80
Cinnamon and raisin bread 1.50
Portuguese tarts 1.70
Soup!
Celeriac and Agretti 3.00/3.50
Roast Tomato Soup 3.00/3.50
Baguettes 4.00
Suino Salami, dijon, tomato, red onion, rocket
Bufala mozzerella, plum tomato, spinach, aioli, basil
Foccacia with sea salt and osemary crust 4.50
Smoked salmon with spinach, aioli, capers, dill
Coppa Cotta ham, herb ricotta, rocket
Tart 3.00 or 5.50 with salad
Polenta tart with tomato, rocket, goats cheese
Salads 4.50/6.50
Broad bean with tofu
Quinoa with black olive, orange, rocket and cashew nuts
We hope you enjoy the menu and the Spring sunshine.
Peter, Catherine, Estelle, Rhea, Jared, Erin and Emma
In the meantime, we are still on the edge of winter comfort food. Lets make the most of it while we can.
Breakfast
Organic Porridge with condiments of muscovado sugar, dried nuts and fruit, honey or golden syrup 2.50
Bircher Muesli pots with rhubarb and raspberry compote 2.80
Wheat free muesli with popped corn and rhubarb and raspberry compote 2.80
Ciabattini with poached egg, english bacon, rocket and tomato salsa 3.80
Croissants with Coppa costa ham, spinach and plum tomatoes 3.80
Seven seeded toast with homemade preserves 1.50
Pastries from Seven seed bakery
Croissants 1.60
Pain Au Chocolat 1.80
Almond Croissants 2.50
Baked Goods
Yellow plum and yoghurt muffins 1.70
Parsnip, jalopino and cheese muffins 1.70
Lamingtons 2.50
Super moist chocolate brownies 2.00
Super moist white chocolate blondies 2.00
ANZAC, Afgans and Chocolate Chip cookies 1.40
Carrot cake friands 1.80
Cinnamon and raisin bread 1.50
Portuguese tarts 1.70
Soup!
Celeriac and Agretti 3.00/3.50
Roast Tomato Soup 3.00/3.50
Baguettes 4.00
Suino Salami, dijon, tomato, red onion, rocket
Bufala mozzerella, plum tomato, spinach, aioli, basil
Foccacia with sea salt and osemary crust 4.50
Smoked salmon with spinach, aioli, capers, dill
Coppa Cotta ham, herb ricotta, rocket
Tart 3.00 or 5.50 with salad
Polenta tart with tomato, rocket, goats cheese
Salads 4.50/6.50
Broad bean with tofu
Quinoa with black olive, orange, rocket and cashew nuts
We hope you enjoy the menu and the Spring sunshine.
Peter, Catherine, Estelle, Rhea, Jared, Erin and Emma
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