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This guy

Friend of Fish

Thank you Alexa for naming our new fishies!!! Everyone say hello to Pepper, Goldie, Bubbles, Cheeky and Nibbles 🙂

Alexa remember your free Hot Chocolate the next time you come to say hello to your fish!! And maybe I’ll sneak in some ice-cream too 🙂

Hope to see you and your mommy again soon!

Happy days!

RicoIMG-20131119-00670

For Suggestions, Complaints or Compliments – contact this guy…

We really strive to make you feel like a special guest at our home – if you have any suggestions on how we can achieve this, please let me know. And if you felt a bit neglected, we would also like to hear about it… we will try our best to make up for it!

Yours in Deliciousnessfooty footer Rico

At Home Coffee Tip #2

How to use a  plunger.

Right… so you have your fresh, filter ground coffee and you have your plunger ready… Now, here is what you do. Miss one step and you might as well go to your garden, take one tablespoon of fresh soil, add it to some boiling water and drink that. Well, thats how I feel about it.

– Boil the kettle

– Pour a little bit of boiling water in the plunger and in your cup to pre-heat (important because coffee is sensitive to changes in heat)

– Swirl the water in the plunger around and pour it out

– Use only one heaped tablespoon per (small) cup you want to make – add to plunger.

– Now, either wait 15 seconds, or pour half a cup of cold water into the kettle (why, coz you don’t want to pour boiling water onto fresh coffee)

– Using the same size cup, fill it with your kettle water, and pour only that into the plunger (if you are making two cups, pour two cups of water in, etc…)

– Stir vigorously from left to right, just for 6 seconds or so, and put the plunger in… but do not plunge yet.

– Wait another 30 seconds and plunge… but veeeeeery slowly, making sure no ground beans escape to the top.

– Chuck the hot water from your cup and pour the coffee in… hmmmm, nice!

Sounds like a process, but you get used to it… and in no time you will be a Plunger Pro!! 🙂

Lastly... fill your plunger with dishwash liquid and hot water, put the parts together and let it stand for a minute before rinsing it out properly. If you don’t do this you will be drinking potsoil again the next time you try to use your plunger.

 

 

 

How to make Scrambled Eggs the proper way.

Have you ever received a plate of scrambled eggs and wondered… was this pre-chewed? …did they leave this in the sun yesterday? …what is this stuff? Well, I think most of us have. So here is to setting the records straight. Our method is as follows:

– Crack two large eggs into a big, round,  salad-size bowl, preferably a stainless steel one for better handling.

– Add half a cup of full-cream milk

– Use a proper hand-held whisk

– Whisk for half a minute …make sure to introduce air into the mix.

– Pre-heat a flat, thick-based pan with a slight smear of butter to a medium heat

– Add you egg mixture

– Wait a few seconds for the egg to heat up

– Now here is the trick most people get wrong: Don’t use a spoon or any other foreign object… use a Spatula …and PUSH the egg mix forward whilst folding it over slowly as it stiffens up – do not stir the eggs. Try to keep the egg mixture as close together as possible… and as the bottom part heats up and stiffens, push it forward, lift it and fold over onto the other parts.

-And here is the other trick: When the eggs still look a little runny in parts – take it off the stove! Now fold it over a few more times and by the time you have reached your plate they will be perfect. Moist, soft, fluffy …delicious!

Basic Bistro Scrambled Egg

Basic Bistro Scrambled Egg

At Home Coffee Tips

If you clicked on this post it means you love coffee – and so do we!! But seeing that most of you out there are most probably not trained Baristas, my wish is to educate the at-home coffee lover with some tips on making great coffee at home with ordinary, uncostly equipment. Feel free to email us or comment any random questions you may have.

Tip #1: The  ‘easiest, best and quickest’  way for the average Joe to make a good cup at home is to use a plunger – yep, a plunger. All-in-one at home machines get dirty with coffee residue and is often impossible to clean properly. Remember, coffee beans has natural oils in them, and oil sticks to things, like coffee machines, and become rancid over time. That’s why professional machines have special chemicals and cleaning techniques to remove residue and keep each cup tasting fresh.  If you are already using other equipment, like a Mocha Pot, please email me if you would like to know how to use them in the best manner. And if I don’t have the answer, I will do my best to find it for you!

Tips to follow: How to use a plunger, the things you got wrong all along;  Choosing the correct grind;  Grinding yourself versus buying beans pre-ground;  Correct brewing temperature, and more…

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