NORTH/FRANKS BAR // Out

NORTH is a quirky cafe located near Colegate and Norwich Cathedral in the ‘North’ of the city, hence the name. It is a sister cafe to the well established franks bar, but has that same laid back feeling and serves drinks, lighter snacks on display like scones and cakes (including vegan options!), as well as breakfast and lunch meals.

I opted for the shakshuka with tofu (also available with egg), aubergines, and served with pita bread. The sauces itself was pretty spicy, but the more neutral, soft tofu helped tone that down. For me the star of the show was the bread, which was the softest pita I have ever had!

We also ordered chips, which are some of the best I have ever eaten. They were just the right thickness, almost wedge like with the skin on, and served piping hot, and salted (my I would ask for slightly less salt next time but a grind of black pepper helped that out).

They also do a range of ciabattas, such as this with carrot falafel, cauliflower/garlic purée and garlic. Again, the falafel did have a kick but the purée was so smooth and creamy, and you could taste the ciabatta was fresh and locally made.

NORTH is much larger than Franks, with seating going outside and attracting young friends meeting for coffee, older couples enjoying cocktails and family’s having hearty lunches.

Unfortunately it does shut Sunday and Monday, but being open from 9am to 10pm (11pm on Friday and Saturdays) means there is plenty of time to try it out. A great cafe in a beautiful part of the city that often gets overlooked as it is not quite in the ‘city centre’ with chain shops etc.

VEGAN CHOCOLATE MOUSSE // Recipe


Mousses traditionally use whipped egg whites, caster sugar whisked with egg yolks, chocolate and whipped cream, so it’s easy to see why this is such a delicious well loved dessert.However, this recipe manages to replicate that airy, smooth perfection using just three ingredients – silken tofu, cocoa powder and dark chocolate.

Silken tofu has less water pressed out of it then the traditional tofu that you would use in stir fries etc, but it’s still a great source of protein as well as have an almost neutral taste making it perfect to add with other flavours.

You can also custom the basic mousse with any flavours you like;

black forest – stewed black cherries with shaved dark chocolate

chocolate orange – add zest of 1 orange and decorate with candied orange peel

matchmakers – add 1/4tsp of mint extracts and decorate with crystallized mint leaves

  

 

Vegan Chocolate Mousse

  • Servings: 2
  • Difficulty: easy
  • Print

A light, airy, yet luxurious mousse completely egg, cream and milk free.

Ingredients

350g silken tofu

4level tbsp cocoa powder (or 2tbsp cacao)

50g dark chocolate, 70% +, melted and cooled slightly

50g raspberries

30g hazlenuts

Directions

  1. Melt the dark chocolate in a glass bowl over a pan of simmer water, or in the microwave in 20 second blasts, until smooth and glossy, then leave to cool for 10 minutes.
  2. Drain the liquid from the silken tofu.
  3. Add to the blender (or nutribullet) with the cocoa and melted chocolate.
  4. Divide between the two glasses or bowls, leave to set for 1 hour.
  5. Decorate as you wish (I toasted some hazelnuts in an oven for 15minutes at 180C, then chopped them and sprinkled them over with some raspberries).

This will keep well in the fridge for up to 5 days.