GF Eats: Vozars, Brixton

Vozars is a former GF bakery turned GF restaurant in Brixton market. The ever-changing menu is small, but affordable, and they’re completely GF, including GF beers, and repeat visits entailed great home cooked food and friendly service. Excellent value for money despite being GF. Approximately £10-15 per head including drinks (a slightly ropey glass of £3 rose for me)

Menu changes daily, so you won’t be as lucky as me to have….

Pork belly and luscious mash, £8.50 (I know… what??!!! :p)

vozars-porkbelly2

Chicken strips sandwich was somewhere around the £6.50 mark, on repeat visits, there was different bread, which is no mean feat for a GF restaurant, and a treat (in London, anyways), for those who are genuine coeliacs, to actually have a wealth of choice.

vozars-chickenstrips

Eat here! GF or not, it’s yummy

Vozars on Urbanspoon

GF Eats: Carnaby Burger Company, W1

carnabyburgerco

For the hungry coeliac in Soho, Carnaby Burger Co is a relatively safe option. I won’t write a lot as the food was kinda bland. Photos were non-existent (yes, even worse than my normal amateurish nonsense), as the lighting’s pretty bad. We also had macaroni cheese (with a lot of bacon, yum, and chicken breast, sarcastic yay), and nachos.

Things were definitely GF-safe, proved so on repeat visits, but also massive portions and tbh kinda bland, get bored about half way through (although I am of spoilt, asian multi-dish eating culture). Burgers (eg. below) are definitely the best option, as they’re actually quite delicious.

carnabyburgerco-burger

Side note: Leave a big tip! This restaurant is the most poorly planned/ designed restaurant I have ever been to. I think it may be run by new graduates. It’s a horrible rabbit warren, and the worst day of the shittiest job I’ve had (and I’ve had some shitty shitty jobs), would be better than working here. The staff here are lovely and helpful and understandably frazzled. They deserve a lil extra for putting up with this crap.

Carnaby Burger Co. on Urbanspoon

Honest Burgers, Soho: Gluten Free haven

GF and non-GF burgers

GF and non-GF burgers

There are scores of reviews for this restaurant, so you know it’s ace. However, I have a really REALLY good friend who is highly sensitive to gluten, so places like Honest Burgers are great, because they are actually knowledgeable and will look out for you in a reliable but non-pushy way. And will be v tolerant of a friend who is uber paranoid since a near poisoning with Colman’s mustard (contains flour :( ) .

Non-GF (bacon cheese) is in the front, GF (chicken)n is in the back. The buns are from a deservedly reputable bakery in Brixton, the GF was not as fluffy as the non-GF however, the taste of both burgers was great. As ordered, chips crispy and nice too.

Bill all in about £30 for two, including a green salad (simple, fresh, lovely, can’t go wrong unless you don’t like vegetables, weirdo) and a fair bit of wine.

Waiting staff are awesomely cute, lovely and helpful too, so tip loads ;)

Honest Burgers on Urbanspoon

Most Random Airline food ever: Lufthansa Mun -> Ldn

Looks yucky, eh

Seriously, I’m asian. Chinese-origin asian. We eat some fucking weird shit. We joke about it, the rest of the world envies us/ chastises for it.

But this…. I really think food should be simple on airlines. Nothing too freaky. At least make it relatively easy to identify. Is it carrots? Is it plastic? Even the lady next to me chucked the pack straight in with the inflight evacuation guide.

Strips of cured salmon, on potato salad w/ remoulade based dressing, and mini crackers shaped like toasts as big as your thumbnail.

So all is all a billion times more edible than all the things I’d guessed it was.

British Airways outbound was better mainly due to Johnnie Walker Red Label (can’t remember the edibles, some choice of damp sandwich).

Review: Bouchon Bakery cookbook

BB-devils-food-cake

The night after this book was delivered, I SLEPT WITH IT.

This is the next level of baking. As many of the recipes stem from a more commercial and skilled working environment than the average home kitchen, equipment above and beyond the bog-standard bowl and wooden spoon is required. As the book’s primary market is American, a Kitchen-Aid/ stand mixer is used in many of the recipes. Adapt for whatever you have at home/ can afford to upgrade, the results will be worth it. Depending on the recipe, hand mixing/ kneading etc is possible, it just takes MUCH longer…

A necessity though will be jeweller’s/ drug dealer’s scales, as everything is measured, even eggs, usually to the accuracy of 1 gram, for which standard kitchen scales will not suffice.

There are recipes for every level of baking, from simple cookies to macarons to bread, and for me, who does not have the funds or space for silicone moulds/ piping equipment, there is still plenty to try out and heaps more to aspire to. As well as baked goods, there are confections, frostings, sauces, and numerous accompaniments such as streusel toppings, nougat. This is the type of recipe book to sit on the couch with on a Sunday afternoon and dream.

The cake in the pic above was made for my Ma, who requested a cake that ‘looks like chocolate’ but doesn’t contain chocolate (she is allergic to chocolate). So the Devil’s Food cake contains carob, not cocoa. This I would not normally do, as, to be quite frank, carob makes for satanically shaded ablutions, but it turned out well. The cake mix used mayonnaise instead of butter/ oil and was incredibly moist and light.

Please note that the book itself has far more advanced suggestions for cake constructions, this particular delight was cobbled together myself from various parts of the book mainly selecting elements that suited my skill level (slightly moronic) and the equipment available (eg too drunk to find sugar thermometer).

The french buttercream was incredible, it tasted like the most decadent, melt in the mouth, frosting I’d ever had, what angels would munch on if they wanted to up a couple of cup/butt sizes. And that was when I’d put in 1/3 of the butter….

The cheat I used that wasn’t from the book was using Bonne Maman Wild Blueberry compote to flavour the buttercream, which is (I’m guessing) why the buttercream looks kinda gloopy…. If you do this, use the book’s recipes for purees, and don’t get squiffy with the mixer (my elbows were running out of grease by that point), but, it still tasted AMAZING. And heaps better than anything bought in (in London, anyway, as Bouchon Bakery don’t deliver here :( )

If you have ever dreamed of clouds made of cookies, made friends smile with cake, strived for culinary empowerment…. BUY THIS BOOK!!!!.