Cafe Troppo, our local cafe is one of our favourite spots on a Friday night. It's where neighbours and friends gather over wine and conversation and there's usually some live music from a great band in the Adelaide Hills or a local bunch of blokes who have been playing together forever. The people who gather are a mixed crowd but mostly they live around our square and the streets just beyond.
They serve fresh, healthy, whole food made on site. Pizza, dips, homemade pickles, patatas bravas, cheese, kombucha, alcoholic drinks and great coffee. Alex and Maddie run the place and they employ gorgeous gentle young staff. It has a low key, hippy and humane vibe. They care about the earth and this is reflected in the business.
Since the virus, they have adapted and turned themselves into a corner store and veggie delivery service, selling the produce with which they normally cook. This means they can also protect their suppliers, most of whom are also small operators who produce earth-friendly local food.
We'll miss our Friday nights and coffee mornings but we'll do what we can to keep our cafe alive by popping over the road to grab some essentials.
Here is a recipe for a healthy wholesome Sunday night dinner with fresh ingredients and grains inspired by Cafe Troppo!
Asparagus Frittata and Barley salad (sorry I don't have exact measurements- just play it by ear......or mouth)
For the Frittata
Bunch of asparagus
4 organic eggs
Grated parmesan cheese
a sprig of parsley chopped
pepper and salt qb*
olive oil
Fry the asparagus until it is slightly soft in olive oil in a pan where you will make the frittata. Beat the eggs in a bowl and add the cheese, parsley and asparagus and mix together.
Put olive oil in the pan and pour in the egg mixture. Cook one side and then put under the grill to cook the top. Turn out on to a plate.
For the Barley salad**
Barley grains
1 stick of celery
1 red capsicum
bunch of parsley
pine nuts
Soak the barley grains for an hour then boil until soft and chewy.
Finely chop the celery, capsicum and parsley
Toast the pinenuts
Mix together in a bowl and add the dressing. Leave for a while so the dressing can soak into the barley.
Dressing
Pomegranate molasses
Good olive oil
Red wine vinegar
dash of honey
* qb is an italian cooking term - quanta basta or in English add to your taste
** This dish is vegan
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