Saturday, 16 February 2013
Due to the fact that some of our customers are intolerant to wheat or gluten, we thought it would be a good idea to experiment with some recipes using different substitutes for flour and sugar. We settled on brownies, as these had always been a popular choice. For the first batch, we found a recipe for bean brownies. These turned out pretty well, although some customers commented that they had an unusual texture. Using the bean brownie recipe as a starting point, we developed our own recipe, substituting beans for sweet potato, agave nectar for maple syrup and coconut for ground almonds. After a few attempts, we finally got the proportions right. The end result was a deep, rich, deliciously moist brownie. Some customers commented that they were almost truffle like in texture. Quite literally, the icing on the cake was the addition of a sticky coco ganache drizzled on top, sprinkled with some chopped pistachios. These brownies are irresistible not only for those who are wheat intolerant; even we find it hard to keep our fingers off them. And with them being sugar free and wheat free, we don’t even have to feel guilty about it! Pop down to The Kiosk to sample these treats, along with all our other mouth watering offerings
Wednesday, 6 February 2013
You have probably noticed the shipping container on the terrace of the Kiosk. Loads of people have seen it and most likely think it is just going to stay as a metal shelter. Well It’s not. We (the landlord Mike (and team), Simon and I) are going to convert this metal shell into an urban eatery.
As you may know I wanted a temporary but unique shelter for the Kiosk during winter (admittedly it’s a bit late), this will enable me to open whatever the weather and in the evenings. I wanted the space to be different and to provide the diners with an experience. So to give you an idea of what it will look like when it’s finished I have made this illustration hope you like it.