New Location for Anja Jane & Coffee

Anja Jane & Coffee launches this weekend in the secret garden at Penny Fielding Gallery & Interiors offering sensational coffee, teas cakes and lunchtime snacks every Saturday 10-5pm Sunday 11-5pm.

34 Orford Road, Walthamstow Village, London E17 9NJ
Phone – 020 8509 0039

Nicola Tree takes some photos

http://nicolatree.com

Folded Cherry Cheesecake

I am obsessed with cherries and lucky for me my neighbour Rose has a beautiful Cherry tree.  As my arms and legs are long I am at an advantage so with a brimming bowl I decided to make a cake. Based on a waitrose cheesecake,  the pastry acts like a calzone pizza and folds over the creamy cherry filling, delicious!  Its really easy to make your own vanilla sugar. Add a used vanilla pod into a jar of granulated sugar and shake! It tastes delicious dusted over cakes or sprinkled over your morning porridge.

 

 

 

Preparation 35 Mins, plus chilling

Cook 50 Mins

• 225g self raising flour
• 200g salted butter (room temperature)
• 250g icing sugar
• 4 medium egg yolks + 1 tbsp beaten egg white to glaze
• 400g full fat soft cream cheese
• 300g pitted cherries plus more for decoration
• vanilla sugar to sprinkle

• Rub the butter into the flour then add only 200g of sugar and egg yolks mix into a dough. Wrap in clingfilm and chill for 1-1 1/2 hrs
• Preheat oven to 180°C Beat the cream cheese in a bowl with the remaining icing sugar. Grease a 22cm round tin.
• Roll out 375g of dough on a lightly floured surface until slightly larger than the tin so it with fold up the sides. Lift into tin and press into the edges filling any gaps.
• Spread the cream cheese mixture into the base and press in the cherries.
• Roll out the remaining dough and place ontop securing the two layers of dough.
• Brush with egg white and bake for 50mins or until crisp and golden.
• Leave in tin for 1 hour before transferring to a serving plate. Scatter with cherries and vanilla sugar.

Swing Night 5th April

Thursdays at Wood Street Indoor Market are now late night shopping nights! As part of the regeneration scheme shop holders have been asked to curate events to get the historical market back into the swing of things!!!

And speaking of SWING… join Jerome Anderson from 7 pm for a dance lesson so you can Lindy hop,skip and dance your way to some mighty fine shopping including vintage clothing, shellac 48′s, second hand records, home wares, collectables, art, illustration, jewellery, craft and lots more!

Tony Tunes will also be on the decks cranking up the music to get you in the mood while Anja Jane gets the Cocktails flowing in her café gallery.

Plus Craft Guerrilla are hosting a very special Vintage inspired craft workshop from 7pm so come down to Wood Street and Lindy hop your way into some fab late Thursday night shopping!

Please pre book your tickets here:

dance lesson:

https://bookwhen.com/8agsq/201204051900/7w9

 

craft workshop:
http://bookwhen.com/szhdr

 

Free entry!

Thursday 5th of April6pm to 8pm

Market open from10 amto8pm

Please visit the web site for further information:

http://woodstreetmarket.com/visiting/

 

Juicy Stem Ginger, Apricot and Walnut Flapjacks

Ingredients

• 6 tbsp golden syryp
• 150g salted butter
• 150g rolled porridge oats
• 100g dried apricots
• 75g stem ginger
• 75g walnuts

Cooking method

1. Preheat the oven to 180C
2. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks, the first mistake I made was making the flapjacks too thin avoid hard crunchiness by making them at least an inch thick)
3. In a large saucepan, melt the golden syrup and butter together over a low heat, stirring until well combined.
4. Remove the pan from the heat and stir in the oats, walnuts, apricots and ginger.
5. Pour the flapjack mixture into the prepared tray and press it down gently.
6. into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top.
7. Score the flapjack into pieces whilst still hot, and allow to cool in the tin before turning out.

I Love Stationery Feature

Thanks to Charlotte Rivers for featuring my screen printed owl card in her wonderful book new book. Despite digital technology dominating the way we communicate and record information, the stationery industry today is thriving, and is home to some of our most interesting examples of illustration and design. I Love Stationery is a luscious collection of the very best of these, from gift wrap to greetings cards, notebooks, journals, invitations and much more.

Charlotte Rivers is a freelance writer and contributor to a number of international design magazines. Her previous books include The Little Book of Letterpress, Reinventing Letterpress and Handmade Type Workshop. She lives and works in London.

www.charlotterivers.blogspot.com

Recipes – Laura’s Nutty Afternoon Bars

Many people have been asking how to make my delicious cakes so this week I will start by introducing you to Laura my friend, spiritual/yoga bud who on a quest to reduce her dairy, gluten and sugar intake came up with these delights! These are going to feature on my weekly cakes menu.

Read about how she makes them in her blog.

‘On my recent quest to reduce my intake of  dairy, gluten and sugar, I was finding my afternoons hard. The usual order of large sugared tea and kit kat was definitely off the menu….but I didn’t want to feel deprived and was getting tired of eating peppers with hummus! So I made it my little mission to find something that was healthy and tasty. These little bars are great pick me up mid afternoon, packed with nuts and linseed, feel free to play around’.

Nutty afternoon bars

Ingredients

½ a cup of almonds, pecans & walnuts crushed

2 cups of gluten free, organic, crispy rice

2 tablespoons of linseed & pine nuts

Zest of an large orange*

1 heaped tablespoon of desiccated coconut

200g if no added sugar, dairy free chocolate, made with xylitol

Squirt of agave syrup

4 drops of natural vanilla essence

Knob of butter (avoid if looking to avoid dairy)

4 tablespoons no sugar or salt peanut butter

1. Mix the nuts, crispy rice, linseed, pine nuts, orange zest and coconut in a large glass bowl
2. Melt the chocolate and add the rest of the ingredienst in a bowl positioned over a pan of boiling water
3. Pour the chocolatey mixture over the nuts and rice and stir well to coat it all through.
4. Line a deep dish of your choice with some baking paper (so you can pull out when ready easily) and pour the mixture in.
5. Press the mixture in to all the corners and then put another dish over the top that will ress the mixture down whilst it hardens
6. Pop in the fridge over night to harden up, then in the morning take out of dish using the baking paper to help pull outstanding
7. Cut in squares and enjoy!

*Can be substituted for different flavours – mint leaves, lemon zest, cinnamon, chilli!

Anja Jane & Coffee OPEN!

Thanks to all my family and friends for helping me launch in under a week!  Here’s to a new coffee chapter, come down to the newly regenerated Wood Street Market, London E17 3HX

Thanks to Laura for all her painting, enthuasiasm, recipes and giving me a home. If you want to experience some of her positivity check out her fantastic pilates studio in Shoreditch.  Brie dee’s design eye capturing some lovely photos, Sophie for being there from the start, Molly for making me into a baking queen, Amy for lengthy coffee chats in India, Dad for being a more rational member of the Sheriden  family and mum for banana cake and my beautiful planchest! And of course Carol and Tom for being the last ones standing! Thanks guys

Work, shop and drink coffee

This feels like the start of something special. After a whirlwind year of travel, beautiful crazy India started to feel like home. It was on a beach in Gokarna that I learnt my studio, shop, coffee idea was happening, I had my new unit! After a long flight my body adjusted easily from balmy warmth and bare feet to freezing blue skies and crisp dry days.

Moving from the saturated coffee heaven – Broadway market to an empty unit within a stones throw from my house. After hours of internet research and lots of help from Andrew of Upper Crusts and my new internet angel ‘coffee chap’ I feel a coffee lover is a little closer to serving up that extra special cup. Please don’t hate me if it takes a while to perfect the art! I know how many coffee snobs are lurking… Its a work in progress

.