Pen-y-lan Pantry  

I have so much love for this lovely café, deli, shop, meeting place and community hub. It’s like a little slice of home and like you’ve just walked into a mate’s café, as the staff are so friendly and passionate about what they have achieved. It has a real community feel, with partnerships with other independent shops such as the Bottle Shop in Penarth, plus a whole other Facebook page dedicated to their events. There is a real buzz about the place and there is always something going on. They also deliver veg boxes to the local area, by bicycle, this place has it all right?

This cafe, pantry and all round dynamite of a place earns a full stamp of approval and place in my heart as one of the best cafes in Cardiff. It is nestled at the end of Kimberley Road in Roath, and you can’t help but be drawn into it it by the flowers outside, lanterns and various signs. 


As followers of my blog will know, I am partial to a sausage roll, and this place fulfills my sausage roll dreams, as they serve a variety of posh sausage rolls, including my favourite pulled pork. As well as a wide variety of specials that are updated and an ever changing menu, depending on the season. I balance out the sausage roll with one of their super salad bowls, so that order is restored. Their menu is a bit fancy, but actually just relies on good wholesome ingredients, I love the roasted tomatoes on toast. AND oh my god their cakes, they are baked in store, or by local producers, and again are seasonal. I love the nature of this place, that it is ever changing and evolving, so that there is always something new to taste and feast on.

The delicious deli section/ come corner shop / come pantry boasts all local producers, and supports the community and the environment. All items have been lovingly chosen to fit in with the ethos of the place. You can pick up some basics like eggs and Welsh milk, to yummy chutneys, jams and chocolate. Their seasonal icecream is a real treat, and not to be missed, unless it’s winter (sad face). Try the roasted peach and lavender, it’s amazing! Fear not those reading this that don’t live in Cardiff, as they do deliver and have an online shop, the bicycle can make it to you across the oceans. 

Events include pop up Supper Clubs, Master Classes and meet the producer days, one recently being where Coffi Bank took over for the day, where they set up a cool little bar and served their coffee all day. This place really shouts out loudly and proudly about independent businesses working together. 

Check out this beaut of a place at 72 Kimberley Road, Cardiff, Cf23 5DN

 www.penylanpantry.com 

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Egg-travagant Mushroom Brunch 

This is a bit extravagant and it looks really fancy too, as the egg balances in the portebello mushroom. But never fear, it is easy, and I’m mega clumsy and  I can still manage to pull this one off.  This is also quick and a one pan wonder. This brunch is satisfying for my eyes and my belly. The tomatoe and basil are a match made in food heaven and a mushroom with an egg on top are delicious too, and then the pine nuts just finish it off all nicely, if someone offered lots of money of this dish, I’d have a hard decision to make, I would obviously take the money, and then just buy the ingredients and make it anyway, win-win!

Serves: 1

Ingredients:
1 free range egg

1 portobello mushroom

6 cherry tomatoes 

Sprinkle of pine nuts

6-7 leaves of basil ripped up

Pinch of black pepper

Method:

Place the oven in 220 deg C.

Whilst your waiting for the oven to heat up get all of your ingredients ready and cut the tomatoes in half. 

Turn the portobello mushroom to a baking tray, so that the flat surface is on the top, bake for 5 minutes.

Then turn it over and add the tomatoes and pine nuts, add a sprinkle of salt and bake for another 3 minutes.

Then crack on egg onto the portobello mushroom and pop back in the oven for 5 minutes.

Using a spatular carefully transfer the egg to a plate and give a sprinkle of black pepper.

There’s Not Mushroom for Brunch

As I’ve mentioned, I like brunch to be relaxing, this to me, means minimal dishes and effort. This brunch of dreams ticks all the boxes, healthish, tasty and easy. 

All the fats and juices intertwine and make everything even tastier than it would be.

The haloumi ontop of a portebello mushroom means that it absorbs the taste and moisture from the mushroom, on the bottom, but still stays crispy ontop. 

You can change the sausages for thick cut, good quality bacon, or veggie sausages. There is something about baked sausages rather than fried or grilled, that makes them all gooey and succulent. Also crack an egg into a spare corner 3-4 minutes before serving, basically you can add and experiment with this dreamboat of a brunch. 

If you’re making this for a group of people just up the portions and use a bigger pan. 

The vase in the background is from the equally delicious Carpanini’s in Abergavenny:

Serves: 2

Ingredients:

6 chipolata sausages

6 asparagus, ends cut off

10 cherry tomatoes, cut in half

2 portebello mushrooms

4 slices of haloumi 

Handful of fresh basil, or any soft herbs you have 

Sprinkle of pine nuts

Method:

Preheat the oven to 200 deg C.

Get a baking tin and place the sausages in a row, then add the portobello mushrooms with the haloumi cheese on top. 

Bake for 10 minutes, then add the asparagus, tomatoes and randomly sprinkle the pine nuts over. Add some sea salt to the veg.

There is no need to add oil as there will be enough from the meat and mushroom.

Bake for another 10 minutes.

When you serve rip and put basil all over.

Thanks a Brunch, Egg-cellent Bacon and Sausage Muffins

These egg muffin beauties are as delicious as they look. When I told my 10 year old nephew about them, he said “what, like a McDonald’s egg McMuffin’, to which I was fuming, more that McDonald’s had stolen my idea. I went for tradional ‘fry up’ ingredients of bacon, sausage and mushroom, with, of course, some chilli jam and some sunflower seeds sprinkled on the top, I am very aware that the last two ingredients aren’t going to be added at a greasy spoon cafe, but in my household this would be the norm. My lovely friend also said that she does a variation that she freezes and quickly pops in the microwave before doing the school run and dashing out for work, impressive Mum skills right there. Plus I’d serve these if you have a house full of guests all wanting breakfast, they will be impressed by the fanciness plus you can be smug at not slaving over a hot stove serving individual full English’s. You can just pop them in the middle of the table for your guests to devour. 

If you have any left overs they are great for up 2-3 days later. Lush right? Plus there are many variations that you can do and play about with. My other fav is goats cheese and mint, yum yum. Don’t bother using any butter etc to line the tins, so long as you have non-stick muffin tins.

Serves: 9

Ingredients:

6 free range eggs

4 mushrooms, cut up into small pieces

6 chipolata sausages, cut into small pieces

6 rashers of bacon, get some scissors and cut up into small pieces

Dollop of chilli jam in each

Sprinkle of sunflower seeds on each muffin before cooking

Method:

Cut up all the ingredients into small pieces, I use a pair of scissors for this part.

Place the sausages in a frying pan, for 3 minutes, followed by the bacon and the mushrooms. They all take about 10 minutes max in total to cook.

Whisk 6 eggs and add some pepper.

Then add the mixture, filling about half way, then top up to nearly th stop of the muffin tin.

Add a dollop of chilli jam and a sprinkle of sunflower seeds.

Bake for 15 minutes on gas mark 220 deg C, until egg is golden brown around the edges and fully cooked inside.

Get the out by hinging them out with a spoon underneath.

Roll With The Brunches

Probably my favourite meal to cook and eat is brunch. It makes me instantly day dream of slippers, a paper and feeling relaxed, sigh. I love all the possible ingredients and you can’t beat the smell of sausages and bacon. Brunch simply makes me smile and happy. I show my love for people through food, so if I’ve made you brunch then you’ve made it into my heart. So if you’re brain is fried or scrambled from your busy week, then it’s no yolk, so take this egg-cellent chance to try some of these cracking recipes, I CANT STOP! 

The best discovery I made to accompany all brunches is chilli jam, I discovered this in an amazing cafe and deli in Brixton, London called Rosie’s. I have been told that the chilli jam had to be renamed as there were customers spreading it on their toast and not being too pleased, numpties, so they have renamed it chilli relish. Transform your scrambled eggs, bacon butties, or even pop some on salmon. The zingy, sweet and hot jam is just heaven.

The best one I’ve found, other than homemade, is Mrs Darlington’s sweet chilli relish, it’s British, comes in lovely packaging and tastes great. Making homemade chilli jam means making a large quantity so you would have to give it out as presents, I can sample any needed, or if you have made too much I’ll take 3 jars off your hands! You can buy this marvellous stuff at: http://www.mrsdarlingtons.com/

This week I can finally use all the egg puns going, my dreams have come true.

Brød

Brød, meaning bread, is a busy, lovely Danish cafe nestled in Canton/ Pontcanna. It has managed to  encapsulate a Danish culture, taste and decor, and brings something new and unique to Cardiff. There is a really friendly and cosy environment, where you can stay for hours or quickly pop in for a pastry or loaf of bread. 

It has a modern, simple, rustic and stylish decor, from the brick walls to the wooden counter, and from the milk bottles, with delicate flowers in them, to the rolling pin wall. The attention to detail means that you really feel that you are in an authentic Danish bakery. I also love the lighting and the bird houses in the toilets. 

The menu is host to many traditional Danish breads, pastries and cakes. All of which is translated from Danish, into English and Welsh. I love the breakfast roll, which is a lovely crusty roll with Swiss cheese, so simple and delicious. Also, the Danish take on a sausage roll, or pølsehorn, can’t be missed. The cakes include corgette cake and dream cake, both equally as luscious. You are spoilt for choice which is why there is also various amazing, artisan breads and pastries to take away, all displayed in the window. 

The tea and coffee here is amazing, all served in stylish navy crockery. So if you do just want a cuppa then this is perfect.

The kitchen is at the back of the cafe and is open plan, you can see that everything is cooked freshly on site. The owners passion for baking came from her Grandad who was a baker, she then learnt to bake and has also passed this onto her children, this family passion is very apparent at this cafe. 

The staff are knowledgeable about the menu and origins, aswell as being really friendly and efficient. When we were chatting they were saying that in Denmark you would always go and buy a pastry or cake to take with them when popping to a friends house etc, and that bread is a huge part of their daily lives. Hence,the variety and take away options. 

I love this little slice of Denmark and love the ambience, food and the effort that the owner has gone to, to make sure you feel the important connection between his cafe and the Danish concept ‘hygge’.

A little cwtchy corner to read a book or people watch.

Very child friendly, with a bag of dinosaurs for little ones to play with, plus changing facilities. 

The very tasty Tomat oh Oste Snegl (tomatoe and cheese snail), this has lots of herbs and flavour.

Chokolade Kugie (chocolate ball), which has a gooey, doughy like texture, there is also a rum version of this.

You can find this gem at: 126 Wyndham Cres, Cardiff CF11 9EG

For more information visit: http://www.thedanishbakery.co.uk