BRING & BUY BIKE SALE – Sunday 4 November 2012 10.30am – 2.00pm

BRING & BUY BIKE SALE – Sunday 4 November 2012 10.30am – 2.00pm

Want to sell any unwanted bike parts and accessories or have been searching for low cost secondhand or new parts, then come along and join us for our first Bring & Buy Bike Sale at Cafe Chez Nous, Boroughbridge.

Cafe Chez Nous offers a warm welcome to cyclists and is open all day for refreshments.

No admission charge. No commission taken. Set up from 10.00am.
Join us on facebook

Our Bring & Buy Bike Sales will be held the first Sunday of every month.

Contact: Freddy Berry

Telephone: 07899 888509

Private Bookings

Incase you haven’t heard,

Chez – Nous are inviting you to have your private parties Chez Nous (with us). Further more you can bring your own Alcoholic drinks!

We’ll  provide great tasting food in the most sumptuous surroundings.

Bring your family and friends and enjoy an evening chez nous…

We look forward to meeting you.

Happy Easter

Happy Easter from Café Chez Nous

Chocolate Fudge Easter Cakes

Makes 16

For the Cakes

280g Butter, soft

280g Golden Caster Sugar

6 Eggs, medium

200g Self-Raising Flour

50g Cocoa, sifted

For the frosting

170g Milk Chocolate

170g Butter, soft

280g Icing Sugar, sifted

Mini Eggs to decorate

Preheat your oven to 190C/Gas Mark 5. Place the butter and golden caster sugar in a mixing bowl, and cream together

Mix in the 6 eggs, and beat in well.

Mix in the self-raising flour, and then mix in the cocoa.

Line muffin tins with 16 muffin cases, and fill each case to just two-thirds full. Bake in the oven for 15-18 mins until risen. Test with a skewer, if when inserted it comes out clean, they are ready. Leave to cool on a wire rack

While the cakes are cooling, time to make the frosting. Cream together the butter and the icing sugar

Melt the chocolate in a bowl, over a small amount of watering simmering in a saucepan. Once melted, leave to cool for a couple of minutes.

Add the melted chocolate into the creamed butter and icing sugar, and mix in well.

Place the frosting into a piping bag, and pipe onto the cooled cakes.

Decorate your cakes with a selection of different treats – maltesers, chocolate eggs or  Mini Eggs.

Please let me know what you think…

Late night shopping Boroughbridge


Shop locally this Christmas. Boroughbridge is hosting a late night shopping event on 30th November 2011 from 5.30pm.  A fantastic opportunity for Christmas shopping. Father Christmas, Christmas Carols, and Roasted Chestnuts – it is a magical night for all the family.


Take the night off from cooking and enjoy your evening.  Come for tea/supper. Our menu of winter soups with crusty bread or open sandwiches and salads are just the winter warmer you need.

Or drop by to Chez-Nous for a hot glass of mulled wine and mince pie or a mug of creamy hot chocolate to boost your energy levels – for further shopping!


Cafe Chez-Nous Date Slice

Ingredients: Makes 12

  • 225g/8 oz stoned (pitted) dates, chopped
  • 30 ml/2 tbsp clear honey
  • 30 ml/2 tbsp lemon juice
  • 225 g/8 oz/1 cup butter or margarine
  • 225 g/8 oz/2 cups wholemeal (wholewheat) flour
  • 225 g/8 oz/2 cups rolled oats
  • 75 g/3 oz soft brown sugar

Method of preparation:

  1. Simmer the dates, honey and lemon juice over a low heat for a few minutes until the dates are soft.
  2. Rub the butter or margarine into the flour and oats until the mixture resembles breadcrumbs, then stir in the sugar.
  3. Spoon half the mixture into a greased and lined 20 cm/8 in square cake tin (pan).
  4. Spoon the date mixture over the top, then finish with the remaining cake mixture.
  5. Press down firmly.
  6. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 35 minutes until springy to the touch. Leave to cool in the tin, cutting into slices while still warm.

Cafe Chez-Nous Carrot Cake



  • 300g plain flour
  • 200g soft brown sugar
  • 200g carrots
  • 75g walnuts
  • 75g pecan nuts
  • 250ml vegetable oil
  • 4 eggs
  • Zest of one lemon
  • Zest of one orange
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 1 tsp. ground mixed spice
  • 1 tsp. ground cinnamon

Method of Preparation:

  1. Roughly chop the walnuts and the pecan nuts. Finely grate the carrots.
  2. Preheat the oven to 150C and line and grease a 20cm square baking tin.
  3. Sift the flour into a large bowl along with the bicarb, baking powder, mixed spice and cinnamon. Stir the sugar into the dry ingredients.
  4. Beat the eggs together with the vegetable oil and the lemon and orange zests.
  5. Stir this wet mixture into the dry ingredients and then fold in the grated carrots and chopped nuts. Once everything is fully together, tip it into the baking tin.
  6. Bake the cake for around one hour and 15 minutes and then check to see if it’s cooked by inserting a skewer into the centre of the cake. If it comes out clean, the cake is cooked. If not, put it in for another 15 minutes.
  7. Either serve warm from the oven or chill the cake and serve it cool.