Le Monde, Surry Hills

Decisions.Deciding what to eat is never an easy task in my book. I always end up loitering over the menu, scrutinising each option with considered thoughtfulness, hoping against hope to find the perfect meal.There is much to deliberate over at Le Monde, a hip and light-filled Surry Hills cafe where patrons dine with oversized sunglasses and the barista's arm is covered in tattoos.I love the menu

Comments

Post a Comment

Popular posts from this blog

Kammadhenu, Newtown

Egg hopper $3 The crispy bits are always the best part. That's what makes the hopper — a popular Sri Lankan breakfast or dinner — so delicious. It's nothing but crunch, a thin batter that is delicately lacy around the edges. The batter is fermented from rice flour and coconut milk, giving a slightly sour taste similar to sourdough. Hoppers can be cooked as plain or sweet, but we like ours with
Read more

North meets South: Lingonberry and Coconut Friands

Image
Friands again. I wrote about these dainty Australian cakes just a short time ago when posting a recipe for blueberry and lemon friands . This is the same basic recipe, but I wanted to use coconut this time and paired the pure white coconut with bright red  lingonberries . The combination worked like a dream! I am pretty sure that lingonberries - while widely available and used here in Estonia - are hard to come buy Down Under, so in a way it's a North-meets-South fusion recipe :) Again, it's an excellent recipe for using up those egg whites, when you're tired of making meringues and mini-Pavlovas. Coconut and Lingonberry Friands ( Pohla-kookosefriandid ) Makes 8 regular-sized friands 100 g unsalted butter, melted 125 g icing sugar/confectioner's sugar 30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp) 50 g finely ground almonds 50 g grated/desiccated coconut 3 medium-sized egg whites a very generous handful of lingonberries Preheat the oven to 200C. Generously...
Read more

Meatless Monday: Chickpea and Tomato Soup with Pimentón

Image
I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook" . I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder. While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday . Chickpea and Tomato Soup with Smoked Paprika ( Kikerherne-tomatisupp, kergelt suitsune ) Serves four 1 Tbsp extra virgin olive oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks,...
Read more