Baked Bacon & Tomato Salad

Did you know that if you're sitting comfortably in the statistical average, colours play an important role in how you act, think, and feel. Blue is known to up your creativity levels, yellow gives a green light for joy and optimism, green is known to rid of stress and induces a state of calm. Colours, and their presentation, can even alter how your food tastes. Powerful stuff. With the day of Saint Valentine swiftly approaching, we had little choice than to go with red as our weekly theme here at Cafe Pump.

Red. Rosso. It's bold. It's powerful. It signals things with a defined and definite statement which cannot be misconstrued. It stands for love, danger, stop signs, sacrifice, blood, courage, and in some places, happiness. After all, it is the first colour in the rainbow. It's also been proven to enhance your attention span, make you hungry, and bolster your sex drive. Here at Cafe Pump we noticed we haven't braved the cold Dutch winter and taken the bikes out since the warm Mallorcan days of Christmas vacation, so we're hoping that the desire to cycle is bolstered as much as the sex drive.

Anyway, first up for this week's specials is this simple yet satisfying 'Baked Bacon & Tomato Salad'. At first glance it might look much fuss about nothing, but while it will never be a hearty and true 'cyclists lunch', it is a testament to that Italian philosophy that with good, fresh ingredients, less is more.

Ingredients: Tomatoes, fresh basil leaves, red pepper, salt, pepper, olive oil, mayonnaise, Dijon mustard, red onions, hot sauce, chilli, and cayenne pepper.

Method: In a large bowl, toss the tomatoes, basil, sliced onions, red pepper, salt, and pepper, and leave to stand for a few minutes. Pre-heat the oven to a warm 220c, and spread baking paper on the tray. Bake the bacon for 15mins, turning half-way through. In the meantime, mix the dressing by whisking the mayonnaise, mustard, garlic, lemon juice, cayenne pepper, chilli, and hot sauce. Serve with a fresh drizzle of oil, and basil leaves.

Tips: Baked bacon = more taste and (slightly) less fat.

Music: Little Red Rooster - The Rolling Stones

Thai Prawn & Vegetable Broth

This Englishman is a converted fellow. At the outset of this week he was under the illusion that any 'one-pot wonder' would have to be almost earthy dark in colour, filling to the point of trouser un-button-ing, and heavy with both calories and flavours. This Asian dish proves quite the contrary. The lighter tones of prawns compared to read meats, the crisp taste and texture of the veggies, and the bright colours (enhanced by the beautiful simplicity and colours of a perfectly boiled egg) state this is the opposite to an English style stew. Yet, it carries all the flavour, warming qualities, and with just the right amount of 'being-full-up-ness'. Ours is slightly adapted from the X original. Enjoy...

Ingredients: Tin of coconut milk, lemongrass stalk, 2 garlic cloves, 1cm piece of ginger, 1 cauliflower, 2 carrots, 4 lime leaves, 2tbsp tomato puree, 1 tin of plum tomatoes, 1 yellow bell pepper, 2 birds eye chilli, 2tbsp fish sauce, 2 boiled eggs, and large prawns.

Method: For about 5mins, simmer a third of the coconut milk in a large pan with lemongrass, ginger, garlic, and chilli. Add the cauliflower, carrots and tomato puree, with another third of the coconut milk, and continue to simmer for approx. 10mins. Next, add the tomatoes, peppers, fish sauce, and the rest of the coconut milk. Simmer for another 10mins. Throw in the prawns 5mins before serving, and serve with half a soft boiled egg, and a generous smattering of fresh coriander.

Tips: Serve with iced water.

Music: Hot Love - Marc Boman & T Rex

Prune & Almond Slow Cooked Lamb

We couldn't let 'One Pot Wonders' week pass without using the tagine. Combined with the more delicate flavours of Mediterranean/North African cooking, the tangine lends a stew an air of sophistication. As with many stews, this one would be absolutely perfect after a fresh winters day on the saddle.

Lamb, naturally, is the focal point of this recipe, and is therefore an area where corners shouldn't be cut. Adapted from a David Tanis recipe, this one calls for the very best lamb shank you can find and/or afford. The lamb shank has become almost chic in recent years, so there wont be too much bother in finding what you're looking for. However, if budget or unavailability get in the way, a lamb shoulder cut into small chunks will also do an admirable job.

As this dish really does have it all, we don't recommend serving it with anything but a generous glass of wine, and bread as fresh as you can get it.

(to serve 4 adults)

Ingredients: Lamb shanks (or shoulder), generous knob of butter, 2 onions, pinch of saffron threads, 4 garlic cloves, thumb-sized piece of ginger, 1 cinnamon stick, coriander, cumin, cayenne pepper, 100g gold raisins, 150g pitted prunes, 500ml chicken broth,150g chopped tomatoes, 100g blanched almonds, salt, and black pepper. 

Method: First, pre-heat the oven to 160c/325f, and melt the butter in a large pan. Once melted, add the onions, saffron, and a pinch of salt. As the onions begin to brown, remove from the heat and stir in the garlic, ginger, cinnamon, coriander, cumin, cayenne pepper, the raisins, and half the prunes. After a couple of minutes gentle stirring, return to the heat, and add the lamb. After a couple more little moments, add the tomatoes and broth, and slow cook in the oven for approx. 2 hours. When ready, remove from the oven and add the remainder of the prunes and increase the heat to 200c/400f. Leave the lid off to gently brown the meat, and return to the oven for 15mins. Serve with gently fried almonds to garnish.

Tips: Be ready to adapt, and try it with beans and/or spinach for another twist.

Music: Ben L'Oncle Soul - Soul Man

Fennel & Orange Fish Stew

For the second successive morning, we had to scrape ice off the bike saddles this morning. The commute is still in darkness, but at least the chill in the air serves to awaken the body from a cosy slumber. Cycling to work in the winter can be tough. Cycling home, again in darkness, can be even harder. As January turns into February, and spring remains a distant wish, here at Cafe Pump we've declared it 'One-Pot Wonders' week. After a long 9-5 it can be difficult to summon the energy, resources, and time, for a nourishing and hearty evening meal, which means that these quick, hearty, and tasty feasts are more than ideal.

To kick us off, Monday's special was an adaptation of a Marian Burros recipe. The orange flavours lend this one a light zesty, tone, and even a gentle reminder of summer months, while at the same time serving it's warming purposes as a winter stew.

Ingredients: Olive oil, 1 onion, 2 garlic cloves. 185ml dry white wine, i can chopped tomatoes, 3tsp tomato puree, fennel seeds, 1 orange, bay leaf, thyme, and white fish fillets. Plus good bread and/or boiled potatoes to serve.

Method: Heat the olive oil in a large pan/Dutch oven. Chop the garlic and onion, and fry till browned in the pan. Add the wine, grated zest of the orange, fennel seeds, tomatoes, puree, salt, pepper, fennel, and thyme, and cook with the lid on for 10-15mins. Stir gently and add the fish (chopped into 4cm cubes), and cook for a further 5-8mins. Serve over boiled potatoes, or with some nice bread.

Tips: Make enough for leftovers, as like any stew, this one is better the next day.

Music: Memphis Soul Stew - King Curtis & The Kingpins 

Boiled Egg and Soldiers

Mum would always get the eggs just right, with perfect yellow and runny yolks. The bread, a standard white loaf in our house, would be lightly toasted. Firm enough for a good crunch, and warm enough to tantalisingly absorb a spread of butter. Here at Cafe Pump, we take great pride in re-living a childhood throwback. We've grown up and changed our tastes a little, so there's a wholegrain bread, and some fresh, sharp, sweet peppers to offset the warming softness of the egg. If you like your egg yolk runny, see our tip below...

(to serve him and her)

Ingredients: 2 eggs, 4 pieces of bread, pepper, 1 red pepper

Method: Boil the eggs and pop the bread into the toaster. Chop some pepper. Plate up. Simples!

Tips: For the perfect boiled egg... bring a small pan of water to the boil (the eggs should have their tops just poking above the water's surface). Only put the eggs in once the water is boiling. Leave on the boil for 3mins, then remove from heat, keeping the eggs in the hot water for a further 2.5mins. Rinse under cold water, and serve.

Music: How Do You Like Your Eggs in the Morning? - Dean Martin and Helen O'Connell

Heart Pancakes and Forest Fruits

After yesterdays French-inspired fancies, this morning it was back to basics. The humble pancake. When the beauty of simplicity is the over-riding factor, efforts to 'dress up' should be minimal. We plumped for a heart-shaped mould (Cafe Pump has it's foundations placed firmly in love), and a tiny side of forest fruits & blueberry yoghurt.

Ingredients: 2 eggs, some flour, some caster sugar, a pinch of brown sugar, a few drops of milk, maple syrup, yoghurt, and a selection of berries.

Method: We never weigh our pancake mix, we just know. Whisk it, fry it, and serve it.

Tips: There's no need to flip it.

Music: Glenn Miller - In The Mood

French Toast Croissants with Forest Fruits & Greek Yoghurt

The second day of Farmhouse Breakfast Week saw Emily rise early for a shift in the kitchen. Proving that 'fancy' doesn't always equate to spending a significant amount of time slaving over fine details, this delicate smattering of flavour took only 20mins to prepare. However, on a slightly contradictory note, 20mins of the previous evening were spent whipping up the sweet orange syrup which serves to hold the pieces of this subtle feast together. From France, toasted brioche bread plays the lead role. From Greece, natural yoghurt lashed with honey is the trusty sidekick,  and supporting cast is played by German forest fruits.

Ingredients: 2 croissants, Greek yoghurt, honey, personally selected forest fruits, crushed walnuts, and mint leaves to garnish. Syrup: fresh orange juice & zest, vanilla, sugar and water.

Method: The ingredients for the syrup should be made the night before, and left at room temperature to set. Soak the halved brioche or croissants in the egg, with a pinch of black pepper, and fry gently on a low heat. In the meantime, plate up the fruits, and a generous glob of Greek yoghurt. Drizzle with a good quality honey. Serve the brioche as soon as it's browned, and garnish with mint leaves.

Tips: Brioche bread should be used for optimum results.

Music: Belleville - Rendezvous