RECIPE OF THE WEEK – RHUBARB CUSTARD CAKE

This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by […]

RECIPE OF THE WEEK – SCANDI BEETROOT AND SALMON PASTA

  Ingredients 50g wholemeal fusilli 1 cooked beetroot , cut into wedges ½ small ripe avocado, cubed 2 baby cucumbers , sliced 2 tbsp chopped dill 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water 1 heaped tsp creamd horseradish 50g poached salmon , flaked 30g rocket Method STEP 1 Cook the fusilli following pack instructions, then drain and leave […]

A TASTE OF THE LAKE DISTRICT, CUMBRIA

This week’s travel journey takes us to the stunning National Park of the Lake District. The Lake District is located in the North West of England in the county of Cumbria. At 2,292 square kilometres the Lake District National Park is one of the largest of 12 National Parks located in the UK. It is […]

RECIPE OF THE WEEK – RHUBARB AND CUSTARD SLICES

Ingredients  320g sheet all-butter ready rolled puff pastry 2 gelatine sheets 90g cornflour 125g caster sugar 4 medium free-range egg yolks (see tips) 1 tbsp vanilla bean paste or extract 375ml milk 500ml single cream 50g unsalted butter, chopped For the rhubarb compote Juice 1 orange 2 tbsp golden caster sugar 500g rhubarb, trimmed, split […]

RECIPE OF THE WEEK -PEA, MINT & SPRING ONION SOUP

Ingredients  tbsp of olive oil knob of butter 1/2 bunch of spring onion , sliced, plus a few extra to serve 1 potato , cut into small dice 1l hot vegetable stock 900g frozen petits pois 1/2 small bunch mint , leaves picked, plus a few extra to serve 85g parmesan (or vegetarian alternative), very finely grated   Method  […]

RECIPE OF THE WEEK – POACHED DUCK EGGS WITH ENGLISH ASPARAGUS

This week’s Spring favourite is: Poached duck eggs with English asparagus, cured ham and grain mustard dressing Serves 4. Ingredients 4 duck eggs  2 tbsp of white wine vinegar 16 asparagus spears salt black pepper 25g of grain mustard 50ml of olive oil 10ml of white wine vinegar 1 1/2 tbsp of honey To Plate  […]

PHOTO COMPETITION TIME THEME!

Now that we see the light at the end of the tunnel, we invite you to snap away with your cameras this Spring and coming Summer, to capture a moment in time. The theme being Goostrey village scenes and folks. We would like to know why your picture inspires you, so please send in a […]

RECIPE OF THE WEEK- HOT CROSS BUNS

This weeks Easter recipe is one of Sue’s Spring favourites! Homemade hot cross buns, yum!   Ingredients for the dough 1/2 tsp yeast 225g (8 0z) Strong White Flour 1 tsp sugar 25g (1 oz) butter 1tbsp milk powder 1/2 tsp salt 1 egg 110ml water Additional ingredients required 100g (4 oz) mixed dried fruit […]

WE WISH YOU A HAPPY EASTER!

Easter is a time for new beginnings, new hopes and new joys. We wish all our readers a Happy Easter and may you feel the hope and happiness during this joyful Easter holiday! We will leave you with this quote; ‘Easter comes lifting our hearts with its promise of new beginnings.’     Sarah McNaught […]