We have been treated to an Indian summer indeed this September  which really doesn’t make you feel as if its “back to school” time at all. 
Its been great going to the markets and scooping up eggplant, the little skinny red peppers or “kapia” and of course lots of courgettes and sweet tomatoes. I’ve tried to capture the late summer bounty in this week’s menu with a roast red pepper soup that is wonderfully sweet, smoky
 aubergines with yoghurt like I used to eat in Turkey (a kind of sharper, lighter kind of “salata de vinete”) and some sausages and mash but these are our sausages and they have decent amounts of Feteasca Neagra in them and the mash is half potato and half celeriac.  This week’s dessert is a light wibbly wobbly cheesecake with a peach and amaretto compote to keep up the vitamin C content.

Finally Richard Fox and I (ably assisted by Rob Marshall) have the 6 WEEK WINE COURSE ready for you to sign up to.  You can see the full content here plus what you will learn and who it is targeted at.  I really appreciated learning the theory and techniques behind wine tasting this summer when I did my WSET Level II course  and I think many regular quaffers will really enjoy this “study” too  and besides its always a pleasure to listen to Richard talk wine. We start on 8th October and to make sure you all have the right level of attention its only 12 students per class – so form an orderly queue please! 
More wine…this time prosecco …. We thought we could sneak in one more wine & food evening at the Bistro and have a gorgeous bubbles evening this Thursday with some bites that match well . So book up and come and try the Bernardi bubbles with us

THURSDAY 26TH SEPTEMBER 7.30pm The London Street Bistro  125 Ron
See all the details here and please email us at to make sure you have a place.  You can also buy wines on the night at a good discount:
  • Conegliano DOCG Dry Millesimato     RRP 50 Ron, Your price 40 Ron
  • Prosecco DOC DRY Arnere                RRP 50 Ron, Your price 40 Ron
  • Manzoni Spumante Brut                      RRP 45 Ron, Your price 36 Ron
  • Rose Spumante Brut                           RRP 40 Ron, Your price 32 Ron
  • Glera Spumante IGT                           RRP 35 Ron, Your price 28 Ron
  • Prosecco DOC Treviso Brut                RRP 40 Ron, Your price 32 Ron
 Here is this week’s menu  for you to come and enjoy here at the Bistro or Call us on 0736 933 531 for Take Out food in a DOGGY BAG all packaged up in special “bio” packaging to lessen your guilt. Delivery is free on orders 100 Ron plus within this area.

To start
  • Roast red pepper & tomato soup with coriander drizzle(Supa de ardei si rosii coapte cu sos de coriandru) VG LF GF  15 Ron
  • Eggplant & Yoghurt salad with mint. Served with vegetable batons.(Salata de vinete cu iaurt si menta servit cu batoane de legume) V GF 15 Ron
  • Broccoli & Parmesan frittata with basil sauce served with mixed salads(Frittata de broccoli cu parmesan cu salata mixta)  GF LF V 25 Ron
  • Feteasca Neagra Sausages with red onion gravy and celeriac mash(Carnati cu feteasca neagra cu gravy de ceapa rosie si piure de telina) GF 30 Ron
  • Buffalo Yoghurt Cheesecake with Baked Peach & Amaretto Compote(Cheesecake cu iaurt de bivolita cu piersici coapte cu amaretto) V 17 Ron
SET LUNCH 12-4pm Monday to Friday
  • Two Courses from the weekly menu 20 Ron with a glass of house wine or prosecco 30 Ron  (Doua feluri 20 Ron cu un pahar din vinul casei sau prosecco 30 Ron)
  • Three courses from the weekly menu 30 Ron with a glass of house wine or prosecco 40 Ron (Trei feluri 30 Ron cu un pahar din vinul casei sau prosecco 40 Ron)
It’s not really a recipe as it depends on personal taste but here is how I make the “Patlican yogurtlu salatasi” that is on the menu this week:
First smoke your eggplants until they look blackened and charred and you worry that you overdid it a bit. They are going to take on that all important smoky taste. Peel off the skins and let the flesh “weep” a little – I usually place mine in a fine mesh sieve over a bowl.  You can leave them in the fridge overnight like this.  Then smash up a garlic clove..oh yes quantities…about four big eggplant rendered down need one garlic clove.  Stir through gently good yoghurt and I mean good yoghurt – the Cedra 7% is quite ok, any good Greek thick yoghurt with a higher fat content is good and I will dream about the Turkish suzme yoghurt that I used to blend into salads and purees all the time…anyhow…u  I chop some fresh mint, add salt and pepper and then I like to garnish with sumac.   Give it a try – its really a lovely refreshing take on “salata de vinete”.
Thanks folks and see you soon
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