Cafe:
Monday - Saturday
Open 8.30am - 4.30pm

Main menu last orders 3pm
Sandwiches and cakes last orders 4.30pm

Sunday Open 10.00am - 3.30pm
Last orders 3pm for all food except cakes
Cakes, coffee and tea may be ordered until 3.30pm

Shop:
8.30am - 5.30pm
Monday - Saturday
10.00am - 4.00pm
Sunday


Dogs are permitted in the outside seating area. However we regret No dogs,except service dogs, inside

May 2014 Recipe

Slow cooked rhubarb, black pepper and orange shortbread with fresh sheep’s yoghurt or curd.

500g Forced rhubarb
25g vanilla caster sugar

Method:

Pre-heat oven to 80 oc. Wash the rhubarb thoroughly. Take each stem and with a sharp knife cut diagonally into lozenges. Place each lozenge onto a baking tray and sprinkle lightly with sugar. Seal the entire tray with cling film so that air cannot escape, and let the rhubarb cook slowly in its juices. Place the tray in the oven and leave for c45 mins or until just tender.

For this recipe we have suggested using fresh sheep’s yoghurt or curd, but if not available Greek style yoghurt would be just as good. Serves 4.

Black pepper and orange shortbread

150g unsalted butter

75g golden castor sugar + extra for dusting

1 tsp fresh cracked black pepper

150g plain flour

75g corn flour

Orange zest 2 tsp (2 small oranges), finely grated (optional)

Method:

Pre-heat oven to 180oC/gas mark 4. Sieve the two flours together and set aside for a moment. Cream the butter and sugar until pale and soft, work in the flours, cracked black pepper and orange zest. It might look dry and in need of liquid, but continue working the ingredients until a soft dough is formed. Remove from the bowl and mould into a log around 26cm width. Whilst keeping the log shape wrap tightly in cling film and put in the fridge for 30 minutes. Once chilled, take out and place on a clean pastry board or worktop. Unwrap the dough and cut into 1cm slices. Place on slightly greased baking tray and bake for 15 - 20 minutes or until golden brown. Timing for fan ovens may vary. Makes 12 - 15 biscuits.

Recipe by Roz Golding, BSc (Hons) Food with Nutrition

©2014 Newton Farm Foods