Now the dust has begun to settle on the Corona Virus situation, I’m finally feeling I can start to adapt to the new normal we are all faced with. I’ve been scratching my head thinking about what to do with my cafe and bistro and the root of my recent inspirations has come from other people in the industry who have been coming up with some fascinating ideas, both around the world and here in Sheffield.
Our little independent business is one of the lucky ones who have a chance of coming out the other side of this pandemic, which we are incredibly grateful for. Reshaping our business model hasn’t been an easy task but it is something which we find ourselves doing in order to ensure we can continue producing delicious and innovative food as well as maintaining our premises where our customers feel valued, looked after and have been a part of our business venture over the past four years.
With a ‘reopening launch’ set for Thursday 11th June we are going to be offering an ordering service, outside social distancing seating and take outs during the day. We will be working with City Grab – a fantastic online ordering app which will bring our food straight to your door.
We will be offering day time cafe favourites as well as our gourmet restaurant evening meals. Please visit our website for more information www.bessiessheffield.com
So with a little more time on my hands than normal during this lockdown, I can safely say that I have been over-indulging my culinary habits! We are a small family so we have been trying to keep our meals cheap, simple but with maximum taste but we are also now starting to watch our waistlines!
Here are a couple of my homemade recipes for grub that will feed the whole family, on budget and without spending hours in the kitchen and will keep your waistline in check!
- Honey Roast Summer Veg
Feeds four people as apart of a main meal
Chop the veg into chunks and roast at 200’c for 45 minutes, shuffling every 15 mins
½ large butternut squash into chunks
1x large carrot cut into batons
2x turnips into chunks
1x red onion sliced
TBSP of olive oil
TSP garlic powder or crush in x3 cloves
Drizzle of honey
Salt and pepper
- Grilled Courgette and Feta Salad with a Parsley Dressing
Feeds two people as a part of a main course
Slice courgettes in 1cm pieces and grill on a high heat for 20 mins turning halfway through. Mix together the parsley, oil, lemon juice for the dressing
2x large courgettes
50g of crumbled Greek feta
Large bunch of parsley chopped
2 TBSP olive oil
Salt and pepper
A squeeze of lemon juice