A Little Coffee Shop- Fernandez and Wells

With college up in London, I rarely feel like travelling up at the weekend to "explore" nah, lets just call it shopping because honestly, that's what it actually is. In the holidays after a few "down" days, I like traipsing back up, with my mum and sister to do a little bit of shopping, without worrying about train times and if I'm going to get to college on time. 

We usually go up early, which means the shops aren't open until about an hour. To fill in time we normally go to this independent coffee shop, there are only three. This one is located 43 Lexington street, on a small street behind Hamleys. Conveniently, there is also one at somerset house so you can watch all the extremely fashionable people from around the world, come and go for fashion week.

Now, onto the food and drink, to accompany your chat with friends, or just something so you don't look like a weirdo starting at incredibly beautiful, and fashionable people. A selection of squares and cakes some good for you, others incredibly indulgent.

The croissants are always so tempting, not just to eat but they look totally instagram worthy as well. Sadly, I've never tried one as I'm always still full from breakfast, but if you have tried one, let me know if there good.

A hot drink is always on the cards. I had the hot chocolate, which was disappointing as it was watery, and wasn't as chocolatey as I had hoped.

My mum had the Piccolo which is her favourite, and something i would recommend if you like stronger coffee.

My sister had her very first coffee ever, which was good. Unfortunately, her standards are now set pretty high (higher than Starbucks or cafe Nero, and now doesn't understand how people drink them).

My sister and I shared the banana loaf. The banana loaf had a nice flavour but was slightly dry and had quite a thick edge.Personally, i prefer mine and is probably the same price to make and tastier. 

Have you been? What did you think?

Emma x

Dairy-free Coconut Spelt Pancakes

 The Sunday Post- 

Hmmm pancakes....Who doesn't love pancakes on Sunday? But guess what...? Pancake day is this week! and that means pancakes on a Tuesday( *does an exiceted little dance*), whats not to love? On a Sunday we normally have crepes, as thats what my sister likes to make, but since it's Pancake day soon, i thought i would try something different. 

These are made of spelt flour, which is higher in protein and lower in gluten than regular flour, which leaves you less bloated.The spelt flour also has a lovely nutty taste. These are also dairy free. Personally, these are healthy enough for me, without straying to far away from the normal pancake; I'm not convinced by the egg and banana malarkey.

I served them with berries and Greek style yogurt, but i think coconut yogurt or soya yogurt would also work well, if you wanted it entirely dairy free. Since they are lighter style, i think any fresh fruit would work well with these.

serves 4

Ingredients

100g spelt flour
150ml coconut milk
2 eggs
berries and yogurt to serve

1. mix together the flour, milk and egg yolks.
2. in a separate bowl whisk the egg whites until stiff peaks.
3. gently fold in egg whites
4. heat pan up with coconut oil or any flavourless oil
5. when hot enough spoon mixture in, 2 tbsp
6. cook for 2-3 minutes on each side, or until golden brown on both sides
7. serve with berries and coconut yogurt 
8. enjoy

Chickpea and Carrot Spiced Warm Salad

With the new year in full swing. * looks at calender* its February! Wait. what? When did that happen? It feels like 2015 is flying by. Into February, means I'm almost settled into a healthy-ish routine, just trying to get rid of the last dregs of the Christmas chocolate(I'm a saver if you couldn't guess, not a eat all at once kinda gal). One thing, which i have been particularly enjoying is making salads for lunch, but not your usual lettuce, cucumber and tomato ones.

Its probably fair to say that carrots are my favourite vegetable. I'm like a rabbit sometimes, with a pot of hummus, its just so hard to stop(please tell me I'm not the only one). They're fast becoming a staple in my salads, this recipe here ; is another favourite. I love them roasted, as it brings out their sweetness, and coated in cumin, there just incredible. Luckily, sometimes i can tear myself away, so they can last at least few lunches. 

This recipe is easily adaptable, add feta for a tang and creaminess. I like to add quinoa to it, with a little vinaigrette mixed in to add bulk to it; so it's more filling for lunch, if I have a long day, or want the carrot and chickpea salad to last longer.Serve warm or cold.

Ingredients

5 large carrots

1 tin chickpeas

Small handful coriander 

Cumin powder

1 1/2 harissa paste

Small handful almonds

1. Preheat oven to 180.

2. Chop up carrot into even sized pieces, toss in olive oil and cumin powder,

3. Roast until soft and starting to caramelise.

4. When the carrots are done, add the rinsed chickpeas and harissa paste.Mix.     Roast until warmed through. 

5. Add chopped almonds and coriander( add cooked quinoa if using)

6 . Serve or take to work/school.