#12 – Tamu’s Cafe, Brunch With Licia Florio And Francio Ferrari, LF’ Shoes
posted on Monday March 23rd 2015
Welcome back to Tamu’s Cafe! Today we have the sweetest couple of shoe designers, Licia Florio and Francio Ferrari of LF Shoes as our special guests. Grab a chair and a cup of something hot as we’ll be talking shoe design while whipping up a yummy brunch of cranberry scones and avocado toast with poached eggs. Sounds delicious, right? Enjoy the goodness!
On the menu today:
-4 cups whole-wheat flour, plus more if needed
-2 tablespoons baking powder
-1 teaspoon salt
-8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
-1 cup packed light brown sugar
-1 cup raspberries
-1 ½ cups buttermilk, plus more if needed
1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it’s all combined, it will resemble large bread crumbs.
2. Use a wooden spoon to mix in the brown sugar and raspberries, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it’s too dry, add more buttermilk, 1 tablespoon at a time, until it’s wet enough.
3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.
1. Select one ripe avocado and cut it into two halves.
2. With the skin still on, slice avocado into cubes and scoop cubes into a bowl.
3. Add salt, pepper and a dash of lemon to taste.
4. Toast two slices of your favorite bread.
5. Spread avocado onto toast and enjoy a slice of paradise.
1. Bring a pan half-filled with water to a boil and add 1 tablespoon vinegar.
2. Stir vigorously to create a whirlpool in the center and immediately break an egg into the whirlpool.
3. Continue to stir gently for about 1 1/2 minutes.
4. Lift out the egg with a slotted spoon, holding a paper towel under in to catch the excess water, then turn over onto a plate.
5. If the white looks a little straggly, you can trim it if you like.
6. Poaching one egg at a time is pretty much fail – safe but you can cook several in the same pan – just make sure that they don’t touch.
Source: How to Boil an Egg, Rose Garrarini – Rose Bakery