the alex (a)

Have you ever heard of the Reuben sandwich? It a sandwich with 1000 island (or russian) dressing, pastrami, sauerkraut and swiss cheese.

In the sandwich world, there is much debate about who invented the reuben. Was it Reuben Kulakofsky from Omaha nebraska, who invented it in the 1920s as a late night snack for him and his poker buddies or

Arnold from NY, who sold the reuben at his deli (reubens deli) in 1928?

The mystery has never been solved.

The more important issue at hand is that I would like to claim copyright on 'the alex' (watch out guys this is gonna be big). Invented in my mothers kitchen in 2011, my brothers and I have been eating a version of this sandwich for the past few years (paul is probably gonna say he invented it but he didnt...i did) but I have finally perfected it.

Once I have my cafe, the alex will be a staple menu item. As that future is a while away, I will share the recipe with you :) because thats how nice I am. And because you will never get it perfectly right because you wont have exactly the same ingredients that I use - and my special secret ;) MUAHAHAHHAHAHA!!!

The alex

1 piece fillet steak

3 pieces grill haloumi

1 pickled cucumber

1/4 avocado

1 turkish pocket

tomato sauce

Cook the fillet steak and haloumi.

Layer the ingredients in the sandwich, starting with tomato sauce on the bottom, steak, haloumi, cucumber and avocado.

Enjoy with a cold beer :)

rhubarb crumble cake (a)

I am the eggman, they are the eggmen.
I am the walrus, coo coo catchoo coo coo catchoo...


i think that across the universe has to be one of my favourite movies of all time. bono singing 'i am the walrus' is pretty epic. i just looked up the lyrics to this song and realised there is alot of food references in it...


anyways, made something delish this morning, and a little bit out of this world, so you may feel like a walrus when you eat it (no it has nothing to do with fish). its rhubarb crumble cake. smelt so good in the oven and OH EM GEE when you taste it...its like...buttery and spongy on the bottom and a little bit lemony then the rhubarb is moist and oh so tart then the crumble ontop is sweet and crunchy. the perfect mix of sweet and sour with textures to boot. 



so i suggest you cook it up for dessert, or lunch...in fact, im going to eat some more while i write this, gah it is soooo good.


Rhubarb crumble cake

sorry the measures are all in g, but it doesnt translate to cups very well...
185g SR flour
1/2 tspn baking powder
185 butter diced and room temperature
185g castor sugar
zest of 1 orange
3 eggs beaten
juice 1/2 lemon
3 stalks rhubarb, cut into 2cm pieces
1 tablespoon raw sugar


crumble topping
50g butter cubed and chilled
40g plain flour
40g demerara sugar (i used brown sugar)
40g flaked almonds


Preheat oven to 180 celcius and grease 22cm spring form cake tin.
Sift flour, baking powder and a pinch of salt into a large bowl.
Add softened butter, sugar, zest, eggs and lemon juice. Beat well until just combined (may be easier with a mixer but i cbf)
Spoon mixture into cake tin.
Mix rhubarb pieces with raw sugar and then spread evenly over the top of the cake mixture, pushing it into the batter slightly.
To make topping, rub butter into flour and sugar until crumbly (like bread crumbs) then mix in almonds.
Spread the crumb mixture over the rhubarb ontop of the cake and press down lightly.
Bake for 65-75 minutes or until golden, risen and firm to the touch.
Allow cake to cool for 10 minutes before removing from tin.
Keep in an airtight container.
Serve warm, dusted with icing sugar and a dollop of thick cream.


Tips
DO NOT EAT THE CRUMBLE or you will eat it all and get sick. trust me.

toasted coconut bread with ricotta, honey and cinnamon fried bananas (a)

This...is just because everyone should eat something yummy on saturday mornings. i want to inspire you to eat delish foods on the weekend - its the weekend. time to relax, read the morning paper, and indulge in some good tasting healthy foods.
And its a good way to use up the coconut bread 
(see: http://cafe-couture.blogspot.com/2011/04/coconut-bread.html)


Toasted coconut bread with ricotta, honey and cinnamon fried bananas (for 2)

4 slices of coconut bread
2 bananas
1 tspn cinnamon
2 tbspns ricotta
honey


Heat frypan.
Toast coconut bread.
Slice banana in 3rds and each 3rd in half.
Lightly oil frypan and place bananas in pan (flat side down). 
Cook for about 4-5 minutes on low heat, or until lightly browned.
Flip bananas over. Sprinkle cinnamon evenly oven the bananas and cook for another 2-3 minutes.
Place coconut bread on plate. Spoon ricotta overtop and drizzle honey ontop of that (prob only need about 1 tbspn).
Place bananas ontop.
Serve with OJ and ice.


Best saturday morning breakfast EVER.


Tips
Coconut bread is pretty filling, so you might only need 1 slice each.
Use peaches, nectarines or berries instead of bananas.
Make honey ricotta (add 2 tbspn honey to a tub of ricotta) if you really feel up to it.