This week at Cornucopia Cooks

February 6, 2012 By Sandy

Monday 6th February 2012

Hone your cooking skills, expand your repertoire – join one of the great cooking classes at Cornucopia Cooks. There are 2 places left for: Gluten free cooking on Saturday 17th March, and Malaysian dishes explored on Friday 23rd of March.
This weeks dining club is fully booked, if you fancy joining one of the evenings, there are still places left for the “veggie” dining club on Thursday March 15th and dining club on Thursday, March 29th.
Cornucopia Cooks kitchen will be closed from Friday 10th February until Monday 5th of March. Stock up on ready meals to cover this period. Remember there is also a great choice of dishes in the freezer.

Cooking this week:

Carrot and coriander soup @ £2.25 per portion (portion size 240ml)
Fish pie made with fresh market fish and topped with creamy [email protected] £6.00 per portion (portion size min400g)
Beef bourgignone @ £5.80 per portion (portion size 350g)
Steak and kidney pie topped with shortcrust pastry @ £5.80 (portions size 400g)

all above can be ordered fresh or frozen.

“Luxury” Sausage Rolls (order them fresh or frozen) @ £2.00 each
Cornish pasty – the original Cornucopia pasty (order fresh cooked or frozen uncooked)@ £2.00 each

If you don’t see anything you fancy, but would like a quick fix, check out what I have in the freezer. Click here

If you have any specific requests, please get in touch.

All orders in by 9am Thursday (9th February).

I always make a bit extra so if you miss the deadline, give me a call….

To order call Sandy on 07551876285 or email [email protected]co.uk.

(If you email, your order will be confirmed by email, but please leave a telephone contact number).

Payment by cash or bacs (Barclays bank. Sort code: 20 65 18. account number: 40242438).

Collection will be from 1 High Street, Friday 10th February (3.00pm – 5.00pm).

If this time does not suit you, let me know and we can arrange an alternative time, or collection from the butchers.

Sandy

1 High Street 1 High Street Eynsham 5 seed bread 72% chocolate Abel and Cole afternoon tea ale Allegra McEvedy allotment vegetable growing almond Alsace Alsace Riesling American cup Anthony Worrall Thompson antioxidant antioxidants Anton Mossiman apple apple and blackberry crumble apple and plum custard apple crumble apples apricot apricots arancini Arborio arrabiata artichokes asparagus asparagus and sage tortilla asparagus spears Australian cup autumn menu baby spinach bain marie bake blind baked cauliflower and broccoli cannelloni baked vanilla cheesecake baking baking blind baklava balsamic onions balsamic vinigar Banana banana apricot and walnut loaf banana cake bananas barley basic ingredients basil basmati rice batter bay BBC food bechamel sauce beef beef and olive meatballs beef Bourgiginone Beef Bourguignon beef brisket beef burgers beef dishes beef lasagne beef massamam curry beef mushroom and ale pie beef shin beef shin osso bucco beef tagine beef Wellington beet leaves 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