Sunday, 17 February 2013

Food Glorious Food - The Hunt is on!

So last week the cafe launched our new delicious cheesecakes, in Berry, Passionfruit and Peppermint Crisp and sold out pretty quickly once we announced it!

Our Cafe is now undergoing it's Make Over and we need your help!!!

If you are a home baker, you will know that nothing quite taste as good as home made and that is what we want to bring to you and were are hoping you will bring to us!

As we slowly move into making our own food, we actually want it to be your food too. We are looking for your favorite recipes so that people all over Christchurch can taste something that well - tastes likes home.

More than anything we want the The Make Cafe to be a community place, a place to come together to chat, craft and enjoy the little things - like your gran's famous cherry loaf!

These cheesecakes will always remind me of our dear friend Gary in the UK, once he got this recipe he went wild adding all sorts of flavours, including a couple of entire slabs of Cadbury's chocolate even to the base, it was fine the first night - but impossible to cut the next day!

So if there is something you are always wishing you could enjoy in a cafe, or if it's time to honor someone special then send me an email or leave a comment below. Who knows you could be surprised to find your recipe on our menu!

We will need your first name for credit in the cafe so please label your recipe accordingly and let us know the history, why you love it or what it reminds you of!


  1. Cool idea. I'll email you the chocolate chip cookie recipe I designed which I always make for feeding mothers. So good - get's lots of positive feedback. Could also give you my dark chocolate and pumpkin muffin recipe if you want??


  2. 1 1/2 c. whole wheat flour
    1 3/4 c. rolled oats1 tsp baking soda
    1 tsp salt
    3/4 c. almond butter or peanut butter (I used peanut because it's cheaper.)
    1/2 c. butter, softened
    1 c. whole ground flax seed3 T brewer's yeast (found at your local healthfood store)
    1/3 c. water
    1 tsp cinnamon
    1/2 c. sugar
    1/2 c. brown sugar
    1 tsp vanilla
    2 large eggs
    2 c. (12oz) chocolate chips (I recommend organic or chips made with non-GMO soy lethicin.)
    1 c. chopped nuts of your choice

    Combine flour, baking soda, cinnamon and salt in a bowl.
    In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax and water until creamy.
    Mix in eggs.
    Gradually beat in flour mixture. Mix in nuts and chocolate chips. Add oats slowly, mixing along the way. Place balls of dough onto greased baking sheets or baking stones.
    Press down each ball lightly with a fork.
    Bake 12 minutes.
    Allow to cool.

    love these cookies taste soo good i found this on a website a few years ago and there great!

  3. Danish Prune Batter Cake

    This recipe has been tested three times to ensure success on every level. You can use imported plums, well drained canned plums or substitute other fruit. This is a reward for keeping the food processor on the bench.

    For the cake
    200gms caster sugar
    150gms SF flour
    1 tsp BP
    150gms unsalted butter
    2 large eggs
    1/2 cup milk
    1 tsp vanilla essence

    For the Topping
    10 stoned prunes
    4 plums, stoned and quartered
    80 gms shelled walnuts or pecans
    60 gms raw sugar
    1 tsp cinnamon
    40 gms butter

    Preheat oven to 160oC (fan bake)
    Butter a 26cm non-stick ring cake tin
    In the food processor, place sugar, flour and baking powder and pulse for a few seconds to aerate.
    Add the eggs, butter, milk and vanilla essence and process until smooth. – About 20 seconds – scraping down the sides of the bowl as you go

    Pour the batter into the cake tin, then dot with prunes and plum pieces.
    Mix the sugar, cinnamon, walnuts and sprinkle this mixture over the fruit.
    Dot with butter. Bake for one hour or until golden brown and crisp. Serve warm with a little thick cream, flavoured with nutmeg if you like. Enjoy Robin

  4. You just have to try this recipe, it is by far the best chocolate cake recipe I have ever tried.

    1 1/4 C plain flour
    1/4 C cocoa powder
    3/4 tsp baking powder
    3/4 tsp baking soda

    2 tbsp hot water
    1 tsp instant coffee powder/granules

    1 C Sugar
    150g softened butter
    2 eggs
    1 tsp vanilla essence

    3/4 C water

    Sift together flour, cocoa powder, baking powder and baking soda. Set aside.

    Dissolve coffee with hot water. Set aside.

    Beat butter and sugar until light and fluffy. Add eggs one at a time. Beat Well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture, alternating with the water. Start and end with the flour mixture.

    Pour the batter into a greased baking pan. Bake at 180oC for 35-45 minutes (until a skewer comes out clean)

    I check at the 35 minute mark and it seems to be fine then, but it depends on the size of the pan too.

    1. Top with a ganache or icing of your choice!