The Story of May and my Rhubarb loaf.

The Story of our May (our coffee camper).

Let me introduce you to May, our beautiful 1965 Volkswagen Coffee Panel Bus. A LHD, ’65 European import sliding door panel van with 1600 twin carb engine, slightly lowered, IRS rear set up & with EMPI wide 5 wheels (in the VW world this kind of detail is important).
She began life in Wolfsburg, Germany as a bread delivery vehicle for the local byckerei (German bakery). She then became a family camper in Poland, before being shipped over to England in 2005 to reside in Malvern. There she was restored by a VW enthusiast and spent several years as a show car. Her  transformation to the charming, helpful van she is today started in 2013 and included a 70 inch roof cut, full roll cage skeleton with top side hinges & gas struts to open & close the roof. Still fire engine red at this point, she was then wrapped in chocolate brown & cream vinyl and branded The Split Screen Bakery by Kate and Ash, who now run The Steamhouse Cafe (http://steamhousebagels.co.uk) in Leamington Spa.  May then came to us in Nottingham via Kate and Dan from Sleaford.   I rebranded her and started the business The Split Screen Coffee Company.  When I jump into the driver’s seat I always have a little smile; the padded bench seat, the steering wheel you can slouch over, the pinch and slide windows… all so appealing, all so tactile.  It is the most personified object I own –  May and I are a team.

However,  May’s comfortable is where the list of creature comforts ends.  No heating on cold days, no air con on hot.  She leaks on raining days, and on snowy days I discovered this winter, the seat belt has only one setting which is tight and then very tight when I’m layered up and even that lovely leather bench seat I keep banging on about has an evil side – think hot days, long drive and bare skin.

But despite all this we are so looking forward to the start of another season and can’t wait to make the trip to London this weekend for the wonderful Classic Car Boot (http://classiccarbootsale.co.uk) in King’s Cross.  One of the coolest things happening in London this weekend and one not to be missed if you are into your vintage and classic cars.
Hope to see you there.

 

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My rhubarb loaf recipe – adapted from https://www.olivemagazine.com/recipes/rhubarb-pistachio-soured-cream-cake/

‘Tis the rhubarb season.  So abundant in our allotment at the moment, there are so many ways to use rhubarb but here is the recipe I use for my hugely popular rhubarb, soured cream and pistachio loaf.

Ingredients:
150g butter (softened)
125g soured cream
3 eggs
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200g caster sugar
2 tsp vanilla extract
75g of chopped pistachios
100g of thinly sliced rhubarb

Method:
1. Line a loaf tin with parchment paper and preheat oven to 180C/160C fan
2. Use a hand mixer to beat together softened butter, sourced cream, eggs, flour, baking powder, bicarb, sugar and vanilla until smooth.
3. Stir in most of the pistachios with all of the rhubarb and then pour into the lined tin.
4. Scatter over remaining pistachios and bake for 50-55mins until a skewer comes out clean.  I cover with tin foil so it doesn’t browns too quickly.
5. Cool on in tin and then wire rack.

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We’re reducing our plastic and luxury hot chocolate recipe for raining (where the hell is Spring?) days.

The Split Screen is going green.

Having not yet completely lost hope in humanity’s ability to make the world a better place and finding inspiration from Blue Planet 2, the most watched TV programme in 2017,  we made a little silent pledge to use less plastic.
We have always offered a 50p discount to anyone who has brought us a reusable mug but we are now teaming up with other cafes in and around Nottinghamshire in the hopes of building up a movement away from disposable cups.  Visit http://www.ecocuppa.org.uk to check out all the participating cafes. 992feac1-f1ee-4375-953a-c98f4688d044

Luxury Hot Chocolate.

Spring and the warming sunshine are taking their time this year so we are having to find an alternative heat source.  Our hot chocolate sauce is going down a storm and it couldn’t be easier.  All you need is good quality cocoa, sugar, salt, vanilla, water and a spare 10 minutes.

Here’s how:
Mix 250g unsweetened cocoa with 250g of caster sugar.  Add 250ml of cold water and 1/4 tsp of salt and whisk over a medium heat until boiling stirring constantly.  Allow to boil for 3-4 mins.  Taste and stir in an additional 1/4 tsp of salt of required.  Remove from heat and stir in 1 tbsp of vanilla extract.  Allow to cool before storing in a sterilised airtight container.  Will keep for up to a month.

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