Cooking etc. this week….

September 24, 2012 By Sandy

Monday 24th September 2012

Entertaining, looking for menu inspiration, how about one of these delicious Autumnal suggestions?
Thinking about a venue for your annual festive: book club, knitting group, office party? Why not try Cornucopia’s private dining! (special menus to be posted soon)
Mechoui lamb (slow cooked, Moroccan, spiced) is on this weeks dining club menu menu, Thursdays Dining Club, one place left!

Cooking this week:

Beetroot and horseradish soup @ £2.30 per portion(portion size 240ml)
Curried parsnip soup @ £2.30 per portion (portion size 240ml)

Lasagne (delicious, made with ground beef in a rich tomato sauce) @ £5.25 portion (order fresh or frozen, min portion size 400g)
Puy lentil, mushroom and tomato lasagne finished with [email protected] £5.45 per portion (order fresh or frozen, min portion size 400g)
Cornucopia’s fish pie (with North Atlantic cod and Scottish salmon @ £6.50 per portion (order fresh or frozen, min portion size 400g)
Potatoes Daupinoise @ £3.50 per portion, plenty for 2.
Sticky pear and ginger pudding @ £4.50 per portion, plenty for 2, enough for 3

“Luxury” Sausage Rolls (order them fresh or frozen) @ £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 (27th September).

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 28th September (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.

If you would like to be added to my weekly mailing list, please contact me.

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 beetroot beetroot and bramley apple soup beetroot and goats cheese risotto beetroot and goats cheese salad beetroot and horseradish soup beetroot cake beetroot horseradish and Swiss chard soup beetroot juniper and orange cake beetroot soup belly pork berries Big Bang bird blackberry cheesecake black pepper boiled fruit cake bolognaise bolognese sauce Bonners borage flowers borage leaves Boston baked beans braised red cabbage brandy brass bread bread and butter pudding bread crumbs bread sauce brioche bread and butter pudding British cup broad bean broad bean and mint soup broad bean pea and mint risotto broad bean pea and mint soup broad beans broccoli brownies bruschetta buffets bulgar bullace butter butter bean and smoked bacon soup butterbean leek potato and goats cheese bake butternut sqash and sage risotto butternut squash butternut squash and chickpea tagine butternut squash coconut and lemon grass soup butternut squash spinach and chick pea tagine butternut squash sweet potato 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chocolate pot raspberry frangipane ravioli Readers Digest ready meal ready meals reblachon Recipes red cabbage red cabbage and apple redcurrants red onion beef and barley soup red onion relish red onions red peppercorns reheating relax rhubarb rhubarb and ginger rhubarb and ginger crumble rhubarb crumble rhubarb custard crunch rhubarb ginger meringue pie rice rice pudding ricotta Riesling ripe tomatoes risotto risotto rice roast roast chicken roast chicken with lemon and garlic roasted cherry tomato roasted new potatoes roasted nuts roasted ratatouille and buckwheat pancakes roasted red pepper and tomato soup roasted root vegetable and barley soup roasted summer vegetable and ricotta pie roasted summer vegetable strudel roast potatoes roasts rocket roly poly root vegetables Rose Elliot rosemary rosewater rosewater and pistachio meringue rosti rough puff pastry roux Royal Wedding rum saffron sage salad salad dressing salads salami Sally Moyes salmon and spinach filo parcel salmon en 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