I think we'd all agree on a pretty mixed review of Caravan. The loos are unisex, the service we had wasn't great and they have communal tables. I really don't get the concept behind communal tables, or maybe I'm just too anti social?
Otherwise, our food was impeccable. I ordered two of the small plates; quinoa and squash salad and then spiced cauliflower. I've been dreaming of the cauliflower ever since. Charred and dressed with harissa, pomegranate and yoghurt. So dreamy!
The Breakfast Club in Soho for brunch. I was curious to see what the fuss was all about. Most Londoner's have seen their pancake paparazzi on Instagram, so I had to join them!
I enjoyed mountains of avocado piled high onto toast and topped with poached eggs and fresh chilli. Although extremely temped by the pancakes on the menu, I've promised myself another visit.
On Thursday evening, I made home made turkey burgers for Boy and I. We stacked our buns high with double patties and onion rings, and dunked our chips into burger sauce. I couldn't resist making a cherry coke float for me and a caramel milkshake for him.
We finished with a little selection of takeaway treats from my all time favourite, Bea's of Bloomsbury. Cupcakes and townies.
Lower Marsh's food market on my work lunch break. By early afternoon most stalls were empty, always a good sign. I had a little wander and a nose in the shops. Just a few minutes walk from my office, I'm so happy to have found such a brilliant food hub.
As the area has had a recent boom in supermarket chains and coffee shops it's a refreshing change to pop into Greensmith's for a flat white and walk through the market.
Inspired Shrove Tuesday and by my visit to The Breakfast Club (and all the flat whites I consumed over the week), I've made maple syrup cupcakes with a coffee buttercream and pancake topping.
Maple syrup cupcakes, coffee buttercream and mini buttermilk pancakes
(Recipe adapted from Moonblush Baker, makes 12)
Maple syrup cupcakes:
125g unsalted butter, softened
140g caster sugar
3 egg yolks
1 tsp almond extract
100ml maple syrup
195g plain flour
6g baking powder
4g bicarbonate of soda
- Heat the oven to 180 degrees and tine a cupcake tin with cases.
- In a large bowl cream together the butter and sugar until light and creamy. Approximately 5 minutes
- On a medium speed, add the egg yolks one at a time beating well after each addition.
- Add the almond extract and beat again.
- In a jug, mix the maple syrup and milk. Shift the flour, bicarbonate of soda and baking powder in another bowl.
- Fold in a third of the flour mix to the butter. Followed by a third of the milk. Repeat the folding process until smooth.
- Divide between the cupcake cases and bake for 20 minutes, until golden.
150g unsalted butter, softened
500g icing sugar
50ml butter milk
15ml strong coffee
- Cream the butter until very fluffy before adding in half the icing sugar on a slow speed. Add the buttermilk and beat until smooth and creamy. Add the last of the icing sugar and the coffee and beat again until well combines.
100g plain flour
150g self raising flour
2g bicarbonate of soda
4g baking powder
30g caster sugar
30ml rapeseed oil
- Sift the flour, salt, bicarbonate of soda and baking powder into a large bowl.
- In a jug, whisk together the eggs, buttermilk, oil and sugar.
- Pour the wet mix into the dry, and fold until just combined.
- Heat a pan greased with a little oil and drop a few teaspoons of batter into the pan. Cook for 1-2 minutes on each side.
To assemble the cupcakes, I used my faithful Wilton 2d nozzle for the buttercream and a pecan to prop the pancakes up.