Food: Brekkieklubben launch

Whilst being here in Malmö, I’ve noticed the lack of breakfast options. Sure, Malmö is a culinary hotpot of different cultures & cuisines, but they don’t really ‘do’ breakfasts here. Sure, there’s the Scandi style cold-cuts frukost and then on the weekend plenty of places offer a ‘brunch’ but, it’s yet again a buffet affair, where people queue up and many miss out to what they want. Seeing the gap in the market, this is where Brekkieklubben (literally, The Brekkie Club) comes in.

Together with my Aussie mate, and fellow Swedexpat, Anya Trybala (who I’d check out her music project & label Ninoosh & Synth Babes Records) came together to bring the best of a Melbourne & British Brekkie to Sweden! And as I’d been listening to a lot of Kate Bush that morning and with Stranger Things 2 (then) on its way to be released, we wanted it to have a cool 80s & early 90s vibe.

We’ve been working together with Gro’up, an amazing community run space & restaurant founded by Nina Christensson (one of the founders of both SMAK & Bastard) and run by the bloody stellar duo of Project manager, Edith Salminen and Head Chef Marcus Schön. They are such a great addition to the food scene in Malmö and conveniently around the corner from our apartment.

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So, myself, Anya and Tom spent from the end September to mid November honing our idea & concept, Tom creating original art for the project with his illustration business, Jom Tones Illustration, myself pitching the idea at Ideon’s ‘Pitcher’s Corner’, until we set the date for our launch on Sunday the 26th of November. Selling Tickets through Eventbrite, we managed to drum up both trade, in the guise of 19 tickets (plus a further 4 walk-in orders) and interest by regularly updating our social media channels. With the menu written up, containing our spin on British & Aussie favourites and classics such as Eggs Benedict that you simply cannot get easily here, we were ready for the launch!

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The prices for the tickets were 146kr for a Brekkie plate (that you ordered, in advance, especially for you), coffee & a special surprise (which were vegan bread & butter puddings, inspired by the very British combo of ‘tea, toast and marmelade’, topped with Oatly fraîche. I Even made my own bitter orange marmelade for them!). We catered to people of all diets with a gluten free ‘Punked Porridge’ option and I made it my mission that most of the dishes were or could be made Vegan Friendly.

 

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On The launch day itself, Edith thankfully helped us through our very first service. It went amazingly well considering, albeit, I’m an accomplished cook and have worked in the service industry, but I had never been this side of the kitchen before. We got the food out, with relative ease and every customer was satisfied, together with some 80s & early 90s hits rocking out on the speakers. Edith then gave us a de-briefing on how to improve next time.

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Check out Brekkieklubben on

Instagram: http://www.instagram.com/Brekkieklubben

Facebook: http://www.facebook.com/brekkieklubben

So, people of Malmö look out for the next opening of Brekkieklubben, very soon!

 

 

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Food: Whole roasted cauliflower

I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!

To make you’ll need:

  • A whole head of cauliflower
  • 3 tbs gravy granules (I used Bisto- Original (red))
  • 3tbs cornflour
  • 1tsp dried thyme
  • 1tbs dried parsley
  • 1tsp mustard powder (I used Coleman’s)
  • 1tsp garlic powder (Available from Flying Tiger Copenhagen)
  • 1tsp onion powder (Available from Flying Tiger Copenhagen)
  • 1tsp ground black pepper

Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit,  until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.

I’d recommend serving it with a medley of vegetables and a classic British onion gravy,  which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!

Enjoy!

 

 

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The roasted cauliflower, enrobed in onion gravy.

 

 

Food: Banoffee Trifle

Here’s a recipe for a fusion of two classic British puddings (and a good way to use up leftovers!)

 

You’ll need:

  • 140g banana bread, ripped up
  • 20ml Amaretto
  • 2 ripe bananas, chopped

For the custard:

  • 230ml double cream
  • seeds of a vanilla pod
  • 3 egg yolks
  • 50g  icing sugar
  • 15g dulce de leche

To Decorate:

  • 200ml  double cream, whipped
  • 1 tsp of vanilla extract
  • 20g icing sugar, sifted
  • 20g flaked almonds, toasted
  • A square of dark chocolate, grated
  • 1tbs Dulce de Leche
  • Splash of milk

 

During the week I made a banana bread, using this trusty recipe from the BBC. With all the will in the world (and plenty of Chai to wash it down!) Tom and I were never going to finish it all – we had a lot leftover. Not wanting to throw it away before it went stale, I wanted to rescue it. It had me thinking about how I could make it into a trifle/banoffee pie fusion – two of my favourite desserts. This is one’s a decadent dessert that certainly isn’t for anyone on a diet. It could easily feed up to 6. Here’s how to make it:

To start, tear up the leftover banana loaf and place into a suitable bowl. It needs to be high enough to take the amount of filling. I’d recommend a clear glass bowl, so you’ll be able to see all the layers.

After tearing up the banana bread, drizzle some Amaretto over it, so it soaks in.

Now, it’s time to make the custard.

First scrape a vanilla pod into the cream and begin to heat until gently bubbling at the edges. You can even put a whole pod in to infuse if you want.

Meanwhile, add the eggs yolks and the sugar and whisk until they’re combined. Here’s the tricky part, carefully begin adding the the cream into the egg yolks making sure you keep whisking as you go – then do it vice versa back into the cream pan. Keep whisking on the heat until it coats the back of a spoon easily. Once made, pour the custard into a jug and leave to cool.

Chop up 2 ripe bananas and place them in a layer on top of the cake.

To the custard, (when cool) whisk in 15g of Dulce de Leche into it until its a light brown colour.

Now with a spatula, spread this tan mixture on top of the bananas. Cover the mixture with a layer of clingflim (to alleviate a skin forming) and leave to set in the fridge for 40 minutes to 1 hour.

While it’s in the fridge add icing sugar and vanilla into a bowl. Add the double cream and whisk until stiff peaks before setting aside.

Toast the almonds in a pan on medium heat until golden brown. Don’t take your eyes away from them, as they can catch quickly.

Once the bananas and custard mixture is set to a firm wobble, take out the fridge and remove the cling. Now it’s time to assemble!

Spread on a thick pillowy layer of cream on the sand coloured mixture. Grate the chocolate on top and sprinkle the golden almonds on top.

For an extra bit of naughtiness, take a tablespoon of Dulce de Leche and a splash of milk into a separate bowl. Mix with a spoon until smooth and pouring consistency and drizzle on top of the dessert. It is now ready to devour.

Enjoy!