Papadeli catering & hampers

Papadeli catering & hampers
Papadeli - delicious food in Bristol

Wednesday, 30 November 2011

Papadeli Christmas pop up shop!

Papadeli pop-up shop - Thursday 15th December 6-8.30pm

Studio Amour's original & stunning scarves & cushions for Christmas

Aimee Greaves, textile designer who has designed for  Nicole Fahri, has created a range of stunning, hand printed scarves and cushions that will be for sale upstairs at Papadeli for one evening only.


Jess Townsend's beautiful prints inspired by Cornwall, nature and the sea

Bristol printmaker, Jess Townsend will be exhibiting her wonderful prints which are always incredibly popular.

To see more of Jess's work, please look here

Papadeli Hampers, exquisite fair trade wooden bowls & candelsticks, Portuguese ceramics and traditional Christmas treats
Papadeli downstairs will also be open for a glass of mulled wine and a browse amongst the mouthwatering array of delicious treats and beautiful gifts.

 Papadeli hampers can be sent by courier anywhere in the UK.

Tell us your budget, or what you'd like in it eg Spanish foods, chocolates, cheeses, charcuterie, Christmas goodies etc and we'll make it all look lovely and send for you.

To order Papadeli hampers online, go here

We look forward to seeing you on the 15th!

Wednesday, 9 November 2011

Papadeli Christmas wine tasting

Papadeli Big Fine Wine Tasting for Christmas

Wednesday, 30th November 7.30pm £40

Need some new ideas for wines this Christmas? Fancy learning a little more about some big reds and sparkling wines?
Do you fancy spending an evening tasting and learning about these wines and feasting on Parma ham, figs, panettone, cheeses, meats, crab, prawns, pates.....

Held upstairs @Papadeli's top floor space, feast on delicious foods and taste fabulous festive wines.
And learn something new about wine.  Suitable for all levels of food and wine fans.
Could make a lovely gift for someone?

To book email us or ring 0117 973 6569

Friday, 4 November 2011

Papadeli banana & maple syrup cake

Papadeli cakes
Banana + maple syrup cake

A deliciously more-ish sticky cake from Papadeli.

150g unsalted butter
55g soft brown sugar
60ml maple syrup
3-4 bananas, peeled and cut in half lengthways
230g castor sugar
4 eggs
1 teaspoon natural vanilla extract
160g self raising flour
1 tspn baking powder

This cake both looks and tastes beautiful. Serve with some vanilla ice cream or crème fraiche.  Some like it warmed a little so that the ice cream melts deliciously over it!


Preheat oven to gas 4.
Melt  the 50g of butter, brown sugar and syrup in a small saucepan.  Heat until golden brown.
Pour into a cake tin (9 inch).
Arrange the bananas  flat side down in the tin.

Beat the remaining sugar and butter until creamy. Beat in the eggs one at a  time, then mix in the vanilla.  Fold in the flour and baking powder.  Spoon the mixture into the cake tin to cover the bananas.

Bake the cake for 35 minutes.  It is a good idea to place on a baking tray in the oven just in case the syrup escapes!

When golden brown, remove from the oven and leave in the tin to cool a little.  Transfer to a large plate. 

Papadeli orange and cinnamon cake

Papadeli cakes
Orange and cinnamon cake

 People just can’t get enough of this deliciously moist orange cake. It is superb with crème fraiche as a pudding or on its own with a big mug of coffee. The other great thing about it is it uses stale bread – what better use could it be put to! Once tasted, never forgotten!


2oz slightly stale white breadcrumbs.
3-4 oz ground almonds
7 oz caster sugar
1 large teaspoon of baking powder
7fl oz sunflower oil
4 eggs
1 whole lemon’s zest, finely grated
1 whole orange’s zest, finely grated

Citrus syrup
Juice of one whole orange
Juice of one whole lemon
3oz sugar
1 cinnamon stick
2 cloves
cream or Greek yoghurt

Grease and flour an 8inch tin. Line the base with greaseproof paper.
Mix the sugar, breadcrumbs, almonds and baking powder.
Whisk the oil into the eggs, and add to the dry ingredients.
Pour in the orange and lemon zest.
Spoon the mixture into the tin. Put into a cold oven and turn on the heat to 180 degrees centigrade/350 degrees Fahrenheit or gas mark 4.
Bake for 45-60 minutes (until it’s golden brown).
Cool for about 5 minutes and turn out onto a plate.

To make the citrus syrup, put all the ingredients into a saucepan.  Bring to the boil gently, stirring until the sugar has dissolved.  Simmer for 3 minutes.  While the cake is still warm, use a skewer to make holes and pour the syrup into the holes.  Leave for a little and then spoon on excess syrup until it’s all used.
Use the cinnamon stick and clove to decorate the cake.