Cookies & Scream Bakery + Expresso soyshake recipe

GOSH!

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I really don’t know why I’ve never been before as I’m living close to it. It was on my list of “Need to go to” but I’m glad I checked it and I will definitely go again.

Cookies & Scream Bakery

Cookies & Scream is a vegan bakery located in Camden Town, near the Camden Lock bridge. Everything is vegan and gluten free and seriously addictive.

Its’ in the stalls, so there is a lot of people but not that much queuing I think as it was a Saturday afternoon and I was expecting a lot more. Compared to other stands next to it, it was the most crowded (Of course it’s for vegan treats!). Don’t forget to bring cash as they don’t accept cards. There is a cash machine near the bakery but prepare yourself to queue a long time for this.

Anyway back to food. You have different choices of cakes, donuts and other desserts which change all the time. The most exiting are the milkshakes: I shared one with my boyfriend and it was delicious.

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We took the Espresso Shake as you can see above. As far as I can remember, there are also Peanut Butter, Brownie, Cookie Dough, etc..I want to try all of them now. A shake is £3,50 which isn’t really pricey considering you have a lot a places in London offering juices or smoothies for £4 to £5 (which is damn expensive).

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I’m such a bad blogger as I don’t remember the names of the cakes we had.

Mine was a chocolate one (ahem no surprise here) with crisped rice. Okay and for the first time in my life (okay maybe not) I couldn’t finish it and had to bring it home. I think it was £3 for the cake but I saw the donuts were at £2 for example.

Don’t go to London without visiting this place! It’s all you can ask for. For those who don’t have the chance to live in London, I tried to recreate the milkshake I had there. Mine is more liquid but you can add more ice cream if you’d like it more thick!

Espresso Soyshake

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Ingredients:

– 3 scoops of Vegan vanilla ice cream (I use Swedish Glace brand)

– one shot (75ml approx) of espresso (ambient temperature)

– 200 ml of vegan milk (fresh)

Method:

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Blend everything. Add one scoop of ice cream on the top to decorate.

DSCF7222 DSCF7225(This one was today – Peanut Butter & Chocolate cake and strawberry cake)

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Aubergines ivres à l’étouffée

Hi,

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I was not really inspired for this title so I just write it in French (If you translate it to English and it means nothing to you, don’t worry it’s the same in French).

I wanted to recreate the taste of tajine without having a tajine; I only had to use a wok for this recipe. You need to let it stew, so it’s not the kind of meal you can do if in a rush.

Aubergines ivres à l’étouffée

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Ingredients: (for 2 persons)

– 4 small potatoes

– 1 aubergine

– 1 onion

– 1 carrot

– 1 cup of red wine

– 1 cup tomato sauce

– 1 tablespoon of paprika

– Soy sauce (optional)

Method:

Thinly sliced the onion; cut potatoes in medium chunks and your aubergine in quite thin slices. Dice the carrot.

In a large wok, sauté onion in a dash of olive oil. Add Paprika and soy sauce to your taste.

Add to the wok the potatoes and aubergine and pour wine and tomato sauce; stir well, lower heat and cover.

Let it cook for 15 minutes, occasionally stirring, then add carrot. If it’s too dry, don’t hesitate to add more wine.

Let cook for 15 to 20 minutes more or until potatoes are soft.

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Enjoy!