Archive for November, 2008

Seasonal Local Vegetable Boxes

Wednesday, November 19th, 2008

You can now pick up seasonal vegetable boxes from Gonalston Farm Shop.  Prepared freshly every day, made up from local vegetables and giving you a massive saving of 30%. 

 444o3078.jpg

The boxes cost £4.99 and consist of (seasonal variations may apply):

2kg Potatoes
1kg Carrots
400g Leeks
300g Onions
1 Cauliflower
1 Savoy Cabbage

Posted in Uncategorized | No Comments »

Cranberry Nut Loaf

Tuesday, November 18th, 2008

Serves 4 as a veggie meal or 8 as an accompaniment to Turkey
 

1 clove garlic, crushed
1 small onion, chopped
15g butter
2 tsp Rapeseed oil
1 tbsp sherry
225g shelled mixed unsalted nuts, chopped
125g fresh breadcrumbs
1 tbsp chopped fresh sage
2 eggs, beaten
75g Stilton Cheese
75g cranberries, fresh or frozen
salt and black pepper  

 

  1. Preheat the oven to Gas 4 180oC and butter and line the base of a 700g loaf tin with baking parchment.
  2. Place the garlic, onion, butter and rapeseed oil into a pan and cook gently for 4 –5 minutes.
  3. Add the sherry and cook for a further minute.
  4. Remove from the heat and add the chopped nuts, breadcrumbs, sage, eggs, Stilton and cranberries.
  5. Spoon the mixture into the prepared tin and level the surface and bake for 45 minutes until golden.
  6. Leave to cool slightly and then turn out and slice before serving.

Posted in Recipes | No Comments »

Christmas Pannettone Loaf

Tuesday, November 18th, 2008

tastes-of-britain-002.jpg

Try this as an alternative to Christmas Pudding – quick and easy to make and lighter in texture then a traditional Christmas  pudding.

Serves 6-8

225g Pannetone, thinly sliced
250mls milk
50g sultanas
50g fresh or frozen cranberries
2 large eggs
1 egg yolk
25g golden caster sugar
142mls double cream
½ tsp nutmeg
To serve – Double cream or Custard flavoured with Brandy, Cointreau or Baileys Cream Liquer and icing sugar for dusting

  1. Place the milk, sultanas and cranberries into a small pan and bring up to boil. Alternatively place the ingredients into a small bowl and microwave for 2 ½ - 3 minutes.  Leave to cool slightly.
  2. Arrange half the Panetonne into a buttered 2lb 900g loaf tin.
  3. Lightly whisk together the eggs, yolk, sugar, cream, nutmeg, Baileys and cooled fruit mixture for 1 minute.
  4. Ladle half of the custard mixture into the tin. Top with the remaining Pannetone and then pour over the remaining custard mixture.
  5. Allow the pudding to stand for 15 minutes.
  6. Preheat the oven Gas 4 180oC.
  7. Place the loaf tin into a roasting pan half-filled with boiling water.
  8. Bake for 30-35 minutes until golden.
  9. Leave the pudding to cool down slightly and turn out onto a serving plate.
  10. Serve with  flavoured cream or custard and dust with a little icing sugar.

 

 

Posted in Recipes | No Comments »