Spring salad recipes

It’s warming up and spring is almost here. Here are some super easy and delicious salad recipes from our friends over at Bake and Brew.

Caesar Salad

Bake and Brew’s Caesar salad and potato salad

 

Caesar salad recipe

Caeser recipe

 

Ingredients:

  • 1 whole Cos lettuce (washed and sliced)
  • 6 rashers of bacon (with rind removed and chopped)
  • 50g Shaved Parmesan cheese
  • 8 Boiled eggs
  • 4 slices of toast to make croutons
  • 100mL of Caesar dressing (Zoosh brand)
  • Parsley (optional)

Method:

1. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.
2. To boil eggs, place 2-3 eggs in a saucepan and cover with warm water. Cook on high until the water starts to boil, then remove from the hot plate and cover with a lid for three minutes (set a timer). Once three minutes is up, transfer the eggs to cold water and leave there until cool enough to peel.
3. Toast and butter the bread, before cutting into small squares for croutons.
4. Combine the lettuce, croutons, bacon and half the Parmesan in a salad bowl.
Drizzle over the dressing and top with the remaining Parmesan.

5. Sprinkle parsley over the top if desired.

Potato salad recipe
Potato Recipe

Ingredients:
  • 1kg potatoes (quartered)
  • 6 rashers of bacon (with rind removed and chopped)
  • 1 whole red onion (finely chopped)
  • Six pickles (chopped)
  • 200mL Coleslaw dressing (Zoosh brand) OR mayonnaise
  • Parsley (optional)
  • Balsamic glaze (optional)
  • Salt and pepper

Method:

1. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.

2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.

3. Mix potatoes, coleslaw dressing, bacon, pickles, onion, salt, and pepper together in a bowl until all combined. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

4. Drizzle with balsamic vinegar and parsley if desired, prior to serving.

 

Recipe: winter warmer veggie soup

 

soup 2

I don’t know about you, but this weather makes me crave soup: packed full of flavour and healthy veggies, served hot with a buttery piece of bread or a savoury scone… yum!

The cafe here at the Library, Bake & Brew, were kind enough to give us their recipe to share with you all. Happy soup-making!

Ingredients:

2 Turnips

2 Swedes

1 Pumpkin

2 Zucchini

1 Celery head

4 Carrots

6 Potatoes

Vegetable stock (the amount of stock will be the amount of soup liquid you get)

(This the Bake & Brew suggested veggie combination, but the great thing about soup is that you can chuck so many different ingredients in! Experiment with different veggies if you like)

Note: The veggie amounts in this recipe is for a big serve of soup, if you are cooking for a small group of people, adjust the recipe for less veggies and less stock.

 

Method:

1: Dice all veggies in even sizes.

2: Take pumpkin, swedes, carrots, potato, celery, turnips. In a large saucepan or pot big enough for your soup, saute off in a little butter.

3: Add stock. Bring to boil, then reduce heat and simmer until tender. Add zucchinis in last few minutes.

4: Season with salt and pepper to taste, and top with fresh chopped parsley. Serve with savoury scone or bread with butter if you like.

5: Enjoy!

Soup 1

Recipe: Pumpkin, Haloumi, & Chickpea Fritters

IMG_6938

Meatless Mondays just got a whole lot more exciting thanks to these easy, healthy (but more importantly) tasty Pumpkin, Haloumi, & Chickpea fritters! The cafe here at the Library, Bake & Brew, were kind enough to give us their recipe to share with you all. Happy cooking!

 

Ingredients:

1/4 Pumpkin, grated

200g Haloumi, grated

1/2 tin chickpeas, drained and rinsed

1 egg, lightly beaten

1 cup self-raising flour

 

Method:

1: Combine pumpkin, haloumi, chickpeas, flour, and egg in a bowl. Season with salt and pepper if you like.

2: Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.

3: In batches of 3, spoon a heaped tablespoon of pumpkin mixture into the pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side, until golden.

4: Serve with garden salad and capsicum mayo*, and drizzle patties with balsamic vinegar if you like.

*Capsicum mayo is a mix of capsicum puree and mayonnaise: you can buy capsicum puree and mayonnaise from groceries, or you can make them yourself.

The simple, but delicious scone

Who doesn’t enjoy a Devonshire tea, with warm scones fresh from the oven, topped with lashings of thick cream and jam?

The simple but delicious scone is loved around the world. In Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolates, confectionery and desserts, celebrated pastry chef Aaron Maree writes that scones come in many flavours and varieties. In America, scones are known as biscuits or soda biscuits and they can be served with both savoury dishes and sweet toppings. The scone is a cousin of the Scottish bannock, a flat disk baked on a hot griddle plate, which is then marked into triangles.

“A good scone should be of uniform colour and size, lightly golden brown on the base and top, but with white sides. The interior should be light, soft and white.” He stresses that in order to ensure that your scones are soft and well risen, you must always rub the butter into the dry ingredients lightly. Never overwork the dough and do not knead it at all.”

Next door to the Library is our cherished cafe Bake and Brew, who bake delicious scones daily. And! We have secured the recipe from Sue the pastry chef.

Scones

Oh sweet scones, how graceful you sit. Your fluffy, subtly sweet texture melts in our mouths on these days we toil. We honour and give thanks to you, heavenly light beings.

 

Here it is:

World’s Best Scone Recipe

Ingredients:

  • 3 cups of self-raising flour
  • ½ teaspoon baking powder
  • 50g butter
  • 500mL milk
  • 1 dessertspoon cream

Method:

Sift the flour into a large bowl and add the baking powder.

In a microwaveable jug add butter, milk and cream and microwave for three minutes on low.

Add this liquid mix to the bowl.

Mix gently and then turn out onto a lightly floured surface. Knead gently and pat like a baby’s bottom.

Use a scone cutter or glass to make round scone shapes and put them onto a greased oven tray. Ensure the scones are placed close together, as they give each other support as they cook.

Cook in a 180° oven for 15 minutes.

You can also borrow Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolates, confectionery and desserts from the Tea Tree Gully Library.

Recipe: Cornflake Cookies

There’s truly nothing better than a Cornflake Cookie from Bake & Brew cafe to go down with a hot cup of tea or coffee. Made fresh on-site next door to the library, these biscuits are made from a simple recipe, with the perfect combination of sweetness, cornflake-y crunch and juicy sultanas.

Cornflake Biscuit

Get your daily dose of cornflakes from these sweet babies

The Cornflake Cookies are made by Sue the pastry chef, who inherited the recipe from her mother. Sue recalls the recipe originally appearing in an old Lutheran Church cookbook, but wasn’t sure which one! No matter – she knows this recipe by heart as she makes a fresh batch every week. They are for sale $4 each – and now that Sue has generously passed on her recipe – you can have a go at making them yourself!

Cornflake Biscuits

A fresh batch of Sue’s Cornflake Biscuits not long out of the oven.

Cornflake Biscuits – makes 24

Ingredients (NB quantities have been converted from Imperial measurements)
230g butter
340g sugar
2 eggs
455 g self-raising flour
2 cups of sultanas
1 bowl of cornflakes

Method
Cream the butter and sugar. Add eggs, SR flour and sultanas. Stir until mixed. Roll dessert spoonfuls of the mixture into balls and then roll them in the bowl of cornflakes, gently pressing the cornflakes into each ball.

Put the balls on a baking tray and gently press them down with your hand. Bake at 160 degrees for 15-20 minutes or until golden. Let the biscuits cool on a wire rack.

Dried apricot bits and choc chips also work well in this recipe – simply substitute them for sultanas.

Thanks again Sue for sharing your recipe!

Treats for kids at The Topiary Pantry

Sweet treats at The Topiary Pantry

Yum – these colourful funny face biscuits are only $3.50 each!

Mums and dads, why not enjoy lunch at The Topiary Pantry when you come to the library with your children. There are some fantastic $6 lunch specials for little people at the moment. Such as:

  • Ham and Cheese Croissant
  • Kids Grazing Plate
  • Kids Penne Pasta

The Topiary Pantry also has a wide variety of freshly homemade sweets like the funny face biscuit little Elijah is holding in the picture above! They are $3.50 each and go perfectly with a tea or coffee.

Like the Topiary Pantry’s Facebook page and view more of their regular specials.

The Topiary Pantry – A Hidden Gem in Tea Tree Gully

Our guest blogger, Lauren Hunt from Teacher Types  a blog ‘where teachers and parents of young children can be inspired’, has recently written about the Topiary Pantry – the cafe based in the Library foyer.

Topiary 1
Manager Liz at The Topiary Pantry

‘If you like toys, books, a playground and grassy ovals with your coffee, cake & lunch then this little gem might be the place for you! Nestled within the Tea Tree Gully Library/Council building, The Topiary Pantry is a beautiful and child friendly spot. In one outing with your little one you could attend Baby Bounce & Rhyme at the Library, borrow a book, borrow from the Toy Library, have a coffee & lunch and then wander across Civic Park to play at the playground. It has everything! Plus Tea Tree Plaza is just across the road.

 

Topiary 2
Some of the great meals and desserts on offer

At a glance:

  • High Chairs – Yes
  • Change Facilities – Yes in the Library Foyer area
  • Room for prams – Yes
  • Kids Menu – Yes
  • Play Area – no but Civic Park and the playground is right outside.
  • Activities Provided – not in the café but the Library and Toy Library do!
  • Healthy Kids Meals – Yes
  • Kids Eat Free Deals – No
Topiary 7

I’m just a little bit addicted to hazelnut flavouring in my coffee, and Topiary didn’t disappoint. And of course my little miss got a babychino and made a huge mess!

I’m just a little bit addicted to hazelnut flavouring in my coffee, and Topairy didn’t disappoint. And of course my little miss got a babychino and made a huge mess!

I ordered a delicious salad (pear, parsnip, cos, celery, walnut, feta, bacon & avocado) and house-made banana bread for my little one. The food at the Topiary Pantry feels that little bit more fancy that your regular café. Lots of other yummy choices too and some tasty kids menu treats!

Topiary 6

The great view from the Topiary Pantry

If you like ‘High Tea’ or feel like a Mum & Dad date night out – try the Topiary Café (owned by the same people) at 1363 North East Road, Tea Tree Gully, based at Newman’s Nursery.. Perhaps not as child friendly as the ‘Pantry’ but I’ve heard the food and atmosphere is amazing. It’s on my to-do list!’

You can visit Lauren’s blog here for tips on Early Learning and activity ideas for your little one. The Topiary cafe website is here, and they also have a Facebook!