I’ve cycled past this place probably at least once a week for nearly 3 years. And I hardly ever make enough time to stop – which is a shame because it’s worth it.
Bondi Coffee Sandwiches is one of five stores in Tokyo, offering a similar menu focussed around coffee, smoothies and light meals. Continue reading “COFFEE: Bondi Coffee Sandwiches, Komababa”
Before I left for Tokyo, brunching was a big thing in London. The most popular places would book out in advance – a personal favourite was the Turkish Eggs from Kopapa at Seven Dials, although they now seem to have sadly closed! Or sometimes I would sit outside the Pavillion Cafe enjoying a Full English whilst admiring the lake.
I’m pretty sure that brunching will still continue to be a big thing in London and that the UK hasn’t completely screwed itself over, despite making possibly one of the biggest cock-ups in modern political history AKA Brexit (although do see here for concerns over food security and what the decision will mean for modern diet and health).
But through all the drama – including some epic political maneuvering and backstabbing – there is one thing that us Brits do retain: an eccentric sense of humour.
So when faced with the imminent destruction of the political, economic and social order of our country, we can still have a good laugh.
Firstly, we can view it all as one big farce and read this excellent Buzzfeed summary of events so far (as of Monday, July 4).
Secondly, we can opt for the “oh f*ck that” attitude.
So I did.
“Oh f*ck that, Brexit shit, darling! I am going to brunch on a balcony in Tokyo like I’m absolutely fabulous. Darling.”
I was invited to my friends’ for dinner and wanted to make a relatively quick and simple dessert to say thank you. So I happened upon this wonderful article in the Guardian and followed the fantastically simple Elizabeth David recipe.
Sadly, being a dessert novice, no-one told me the difficulty I would have in whisking the eggs “into soft peaks”. People subsequently said to me, “Oh yeah, that’s really hard work with just a hand-held whisk!”
To which I responded, “But I don’t even own a whisk!”
So, in case you’re as much as a novice as me, trying to use a fork will prove impossible, unless you’re built like Popeye.
The result was wondrously chocolatey, but it was more a dense, chocolate mixture than a mousse. I enjoyed it nonetheless, but I felt a little sorry for my friends who graciously accepted it…
Makes 4
4 medium eggs
120g chocolate (at least 70% cocoa – I used Green and Black’s because their chocolate is fabulous in my opinion)
3 tsp sugar (or to taste)
1. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. When the chocolate begins to melt, turn the heat off. Separate the eggs.
2. Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.
3. Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined (be careful not to overmix), and then put into bowls and refrigerate for at least four hours until set
If you’re feeling fancy, grate some chocolate on top to make it look pretty.
Oh, and don’t forget to continuously sample the chocolate in the process.
Pheebz Eatz 