Fresh Start

Breakfast Waffles

Breakfast Essential at Yellow Submarine
Inspired by the Beatles’ song ‘Yellow
Submarine’, the cafe initially began as a small cart selling waffles. Keeping true to its retro beginnings they now have multiple outlets in the city. It is the ideal place to indulge in various types of waffles and toppings, to get you going in the morning.  

2 cups flour
½tsp salt
4tsp baking powder
1½tbsp white sugar
1tbsp brown sugar
2 eggs
1½ cups milk
1/3 cups of melted butter
1½tsp vanilla extract

Mix flour, salt, baking powder and sugar in a bowl. In a separate bowl whisk the eggs, milk, butter and vanilla. Don’t over beat it as this will break up the air bubbles. Pre-heat the waffle iron, pour a ladle of batter and let it cook until golden on both sides. Serve with cream and maple syrup.

Savoury Waffle with Pesto Tuna

2 cups flour
1tsp salt
4tsp baking powder
½tbsp of white sugar
2 eggs
1½ cups milk
1/3 cups melted butter
1tsp of paprika
Chilli sauce
1/3 cups of sesame oil mixed with 2tsp of chilli flakes with a hint of salt
Pesto Tuna
40g canned tuna with the oil squeezed out.
1tbsp mayonnaise
1tsp honey mustard sauce
1tbsp ready-made pesto
Lettuce leaves
Grated Parmesan cheese

Prepare the waffles by mixing the ingredients together and cooking it over a pre-heated waffle iron. Cut the waffles in quarters and set aside. Mix the tuna filling ingredients together. Spread it onto two quarters, top it off with lettuce, a sprinkling of Parmesan cheese. Brush the other two quarters with chilli sesame sauce. Sandwich it together and serve.

Breakfast Muesli

The Boho Sanctuary at Meraki
When looking for an escape from the busy Dhaka life, Meraki offers the perfect chill. Be it reading a book in a quiet corner or strumming a guitar under a tree, dining with friends or sipping coffee by yourself, the café seems to cater to all our moods and moments. Serving both breakfast and high tea, it’s an ideal cafe to catch a bite throughout the day.

1 ¼ cups Swiss Alpen muesli
2/3 cup milk
2/3 cup plain yoghurt
1tsp vanilla extract
2/3 cup fresh orange juice
¼ cup honey
½ cup chopped almonds
1 cup chopped fresh fruit (apples, grapes, strawberries and peeled oranges)

Mix the muesli, milk, yoghurt and vanilla in large bowl. Let it stand for five minutes to soften. Whisk orange juice and honey in medium bowl. Stir in the almonds and chopped fruit. Add the fruits and nuts into the muesli and stir. Set aside in a refrigerator for a few hours before serving.

Blueberry Crumble

Crust500g icing sugar
300g butter, 800g flour
50g milk powder, 2 eggs
160g oil
2/3 cup sugar
2 tbsp cornstarch
1tsp lemon zest
24oz blueberries
2tbsp lemon juice
1/2 cup cream cheese
2 eggs
Crumble Topping
2tbsp flour, 3tbsp sugar
100g butter, melted
Pinch of salt

Crust: In a bowl, whisk the icing sugar with the butter until smooth. Stir in flour, milk powder, eggs and oil. Mix the ingredients together to form a dough like consistency. Line the dough into greased pie molds and bake for 50 minutes in a pre-heated oven at 170c. Once done, transfer to rack and let it cool.
Filling: Whisk sugar, cornstarch, and lemon zest in a bowl. Add the berries and lemon juice. Toss to coat evenly and let it stand for thirty minutes. Beat cream cheese with eggs and set aside.
Crumble: Mix flour, sugar, and salt in a bowl. Add melted butter and mix with fingertips to form a crumble.
Assemble: Fill the tarts with the cream filling, berry and top it with the crumble and bake for 15 minutes at 170c until it becomes golden in colour.

Victoria Sponge Cake

Old English Charm
Stepping into A Restoran transports you to a quintessential British aristocratic surrounding. The interior takes you to a nostalgic time when tea houses serving scones and sandwiches ruled the roost. To experience the best of high tea culture a treat at A Restoran is a must. 

150g butter
150g flour
150g sugar
2tsp baking powder
3 eggs
1tsp vanilla extract
1 cup strawberry jam, beaten

Beat butter, sugar, eggs and vanilla together in a bowl. Sift flour with the baking powder and set aside. Gently fold the flour mixture into the butter. Once well combined, pour onto greased cake tins and bake in a pre heated oven at 180c for 20 minutes.
Once cooked remove from the oven, turn the cake out of the tins and set it on a wire rack to cool. Next, cut it through middle and add the jam. Sandwich it together and serve it with tea.

Classic English Scones

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g Butter
3tbsp caster sugar
175ml milk, warm
1 tsp vanilla extract
2tsp lemon juice
A beaten egg for glazing
Jam and clotted cream, to serve

Sift flour, baking powder and salt together. Mix in the butter with your fingertips and add in the sugar. Mix the warm milk with vanilla and lemon juice and set aside. Add the milk mixture with the flour and knead well on a well-floured surface until smooth. Roll the dough approximately to a height of 4cm. Take a 5cm diameter cookie cutter and cut out circles. Pre-heat the oven to 220c. Brush the tops with beaten egg, then carefully place onto a pre heated baking tray and bake for ten minutes or until golden in colour. Serve with jam and clotted cream.

Photographs by Abu Naser@Station

Staying within the fringes of mainstream cultures, Aidha Cader, ICE Today’s culture connoisseur has inculcated an appreciation for food, history, travel and art beyond her comfort zone.