Food & Drink
New Manchester cafe is serving pots of crumble with unlimited custard
Glittery crumble with unlimited custard? Say no more…
New opening alert: A trail-blazing new cafe is selling pots of traditional fruit crumble with an option for unlimited custard.
Crumbled, launched and run Manchester-born fashion model, Chloe Peers, has just opened as a pop up inside Wolf Italian Street Food in Spinningfields where it’s proving to be a huge hit already.
Using fresh British produce, Chloe offers a whole array of different crumble varieties – both traditional and contemporary – on a constantly changing menu.
The crumble pots, priced at £5 each, can also come sprinkled with marshmallows, rose petals and even edible glitter – a truly glitzy makeover on the classic dessert.
@crumbleduk / Instagram
And, to make this pop up even more enticing, customers can load up on unlimited custard for just £1. Unlimited custard, just in case you missed it at the back.
Chloe decided to reignite her passion for baking during last year’s lockdown when her modelling career was brought to a temporary halt.
In an interview with the Manchester Evening News, Chloe said: “Ever since school days I’ve loved baking and always made loads of desserts, and I used to add glitter and sprinkles to anything I made.
“My parents used to laugh at me when I put loads of glitter on top of my cakes and said ‘one day you’ll end up doing this as a job’ – and here I am.”
@wolf.spinningfields / Instagram
Chloe believes that the key to her product is good old-fashioned home baking – but with a contemporary twist.
“I’m hand making everything, and the key thing will be daily changing flavours and quirky flavours like prosecco and peach, but ultimately it’s still a traditional nostalgic crumble and there will be classics like apple crumble and rhubarb and strawberry.
“I thought I could add a bit of theatre to it too with the option of blow-torched marshmallows, Oreo crumb and rose petals.
“It’s a little bit different and very instagrammable.”
@crumbleduk / Instagram
Chloe explained that all of her ingredients are fresh and homemade to ensure ‘good old school nostalgic flavours.’
“I’ve been doing everything so far, all the prep, and buckets and buckets of fruit. I want to have that quality control because it’s my baby. I’m incredibly excited for people to come and try it.”
You can find Crumbled inside Spinningfield’s Wolf Italian Street Food on Wednesdays, 12pm-5:30pm, and Thursdays-Saturdays 12pm-6pm.
Visit the official Instagram account to stay up to date with menu changes.
Food & Drink
Manchester has a new Indian bottomless brunch with fizz and cocktails like mango mimosas
The Indian bottomless brunch combo we never knew we needed is here
Big news in the foodie world: Mancunians can now feast upon an Indian Delhi brunch with bottomless cocktails and fizz.
The Delhi House Cafe, located in the Corn Exchange, is marking its first birthday this week and, to celebrate, has launched its brand new bottomless brunch offer.
Available every Thursday to Sunday between 12pm and 4pm, guests can choose one starter, one main and then receive ninety glorious minutes of bottomless booze for just £31.95 per person.
On the drinks front, diners will get the choice of fizz, lager or some of Delhi House Cafe’s notoriously impressive cocktails, such as their Spiced Bloody Mary, Mango Mimosa and Rose Sangria.
And their food menu boasts an equally impressive selection: For starters, there is a choice of Dahi Poori; a popular street food snack of puffed puri shells filled with a mint and tamarind yoghurt, A.A.C; a tasty fried avocado and potato dish, and Moong Dall Ladoo; sweet lentil fritters served with radish and a tamarind yoghurt.
And as for mains? Diners will be able to choose from one of five dishes from Delhi House Cafe’s menu, including their famous ‘Not My Burger’; a tandoori chicken tikka naan sandwich served with chips, salad and homemade curry mayo, Creamed Chicken or Achari Paneer Kathi Rolls; rolled in a crispy paratha and served with salad and chips, or the Masala Chicken Scrambled Eggs served with hash browns and a toasted bun.
This epic brunch menu launches TODAY, so make sure to get down to try it out for yourself.
For bookings and more information, visit the Delhi House Cafe website here.
Food & Drink
Recreate the iconic school dinner cake at home with this simple recipe
The best pudding in the world is making a comeback
Remember those really tasty and sugary puddings dished up during school dinners? You know, the one’s you’d get before Jamie Oliver had stuck his nose in?
Well, there’s a new recipe that will enable you to recreate the iconic vanilla sponge cake from the comfort of your own kitchen.
Rekindling those childhood memories, Instagram baker @cakeontherun recently shared her recipe for a vanilla traybake, complete with icing and sprinkles on top.
@cakeontherun / Instagram
The recipe for Laura’s vanilla cake tray bake uses no eggs, so a vegan version can easily be made using dairy-free milk. So, what are the rest of the ingredients?
All you’ll need is 400g self raising flour (or all purpose flour with 1 tsp extra baking powder, or gluten free flour), 250g caster sugar, 200g margarine, 200g vanilla or plain yoghurt, 200ml milk, 2 tsp vanilla essence/extract, 1 tbsp baking powder, a splash of lemon juice, 400g powdered icing sugar, a splash of cold water and sprinkles for the icing.
The method is straight forward, too: Firstly, you’ll need to pre-heat your oven to 180C/350F/ gas mark 4 before creaming the margarine and sugar together in a large bowl. Then, you’ll need to sift in the flour and add all of the other ingredients.
Mix together until combined – though be careful not to over mix! Once this has been done, line a baking dish with parchment paper and bake for thirty minutes (or when the top is golden and the sponge is cooked in the middle.)
@cakeontherun / Instagram
Then, remove the cake from the tin and paper and leave to cool on a wire rack. You can then make the icing sugar by slowly adding water to the powder in a deep bowl. When it’s runny and the cake is cooled, pour over the top and then scatter sprinkles. Then, you can cut into chunks and serve with custard to live out your primary school dream.
Other fun twists you can try is coconut (using coconut milk and desiccated coconut instead of dairy and sprinkles), almond (with almond milk and almond slices) and lemon.
Make sure to follow Laura’s Instagram page for more baking inspiration.
Food & Drink
Manchester kebab joint launches seafood kebab with deep-fried calamari, soft shell crab and octopus
If you’re wanting one of the best kebabs in Manchester, look no further…
BAB, the Northern Quarter gourmet kebab joint after all our hearts, has launched its new menu and as you’d expect, it has some incredible new kebabs up for grabs.
BAB’s August menu boasts a number of new additions to its famous mezze dishes, including a Spinach and Feta Stuffed Flatbread with a feta and mozzarella dip for £6.50, Prawn Saganaki,£7, Octopus Terrine, £8.50, and Moussaka Croquettes filled with spicy minced lamb, aubergine and feta cheese, £6.50.
But, perhaps most excitingly, the new menu has brought with it a seafood version of their massively popular Mixed Kebab.
The new Seafood Mixed Kebab, priced at £15, features deep-fried calamari, soft shell crab and octopus, alongside a staple kebab shop salad, a creamy coriander and lime dressing and BAB’s special sauce.
It joins the OG Mixed Kebab, which comes topped with lamb adana, aleppo chicken and a portion of cheesy chips, all costing £14.50.
Also new on the menu is a vegan King Oyster & Mixed Mushroom Shawarma for £10, Octopus with a butternut squash tarragon puree, priced at £13.50, and a Chickpea Shawarma with huge fried halloumi chips, costing £10.50.
You can still also get BAB’s famous Flat Iron Steak Kebab, their Greek Fries and the always popular Scotch Bonnet Chicken Wings, and they’ve even added a Cookie Skillet (£6) that perfect for sharing, and a Pistachio Frangipani (£5.50) to the desserts.
For bookings, the full menu and more information, visit BAB’s website and official Instagram page.
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