The Kitchen Blog
Welcome to our blog created by our Coffee Shop team to keep you up to date with our latest specials, theme nights and seasonal fruit and vegetables that we will be using throughout the month.
For our Blog Recipe Archive Page please click HERE
Welcome to this month’s edition of seasonal snippets.
What a beautiful month May was with plenty of warm sunshine, a little rain, but overall some lovely weather. With most flowers now coming into bloom, our Sculpture Garden here at The Ropewalk is looking fantastic.
We have seen plenty of walkers and cyclists last month stopping for some light refreshments and some well-deserved refuelling.
Just a little reminder as of this Friday, June 2, we will be opening until 8pm on a Friday evening. This will run throughout the summer months and will incorporate a new evening specials menu. This will include up to three vegetarian dishes and one meat dish per week with dishes including Hunters Chicken; Pea, Mint and Asparagus Risotto and our homemade Butternut Squash and Sweet Potato Curry.
This month our featured fruit is the Blackberry (or Bramble) and our vegetable is the Pea. Desserts will include Blackberry Roulade, Blackberry Cheesecake and Blackberry Pie. Our savoury specials will include Pea, Mint and Asparagus Risotto, Power Salad including Peas, Mixed Beans, Apricots and other mixed vegetables, and a Spiced Pea, Chickpea and Sweetcorn Burger.
Pea Mint and Asparagus risotto recipe (serves 4)
300g frozen peas
1 Bunch Fresh Asparagus sliced into 2cm pieces
1 White Onion finely diced
4-5 sprigs of mint finely chopped
250 ml white wine
50g salted Butter
350g Arborio Rice
1ltr Vegetable Stock
- Fry the diced white onion in the butter until soft.
- Add the Arborio Rice and fry for 3-4 minutes
- Add the white wine and stir continuously
- Add the asparagus
- Add a ladleful of stock and simmer, stirring continuously until all the liquid is absorbed. Continue adding the stock until the rice is plump and tender.
- Mix in the peas and the mint and leave aside to rest for 5 minutes.
- Season to taste and serve immediately.
Welcome to this month’s edition of seasonal snippets.
We have some exciting news to bring you this month with the announcement of evening meals available every Friday beginning on June 2nd. The Coffee Shop will be open from 10am until 8pm with main meals served from 11.30am with last orders at 7.15pm.
Running every Friday throughout the summer we will be running our main menu plus an extended specials menu on the evening. We would also like to welcome our new kitchen apprentice Aaron to the team. He will be learning to cook alongside the main chef Caroline and also learning to bake all of our specialities including our delicious scones.
This month our featured vegetable will be the cabbage. We will be using different varieties of cabbage in the kitchen including white, red and Savoy. Cabbages come in many shapes, colours and leaf textures are found in various cultivated varieties of cabbage. Leaf types are generally divided between crinkled-leaf, loose-head Savoy and smooth-leaf firm-head cabbages, while the colour spectrum includes white and a range of greens and purples. We will be braising our red cabbage with lots of herbs and spices to serve alongside our seasonal pies and some of the chef’s specials on our specials board.
Our featured fruit this month will be bananas. The fruit is variable in size, colour and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. We will be utilizing the banana in many different ways in the Coffee Shop including banana bread, banoffee pie and banoffee cheesecake. We will also have our Mr Moo’s Banoffee Ice Cream available.
Banoffee Pie Recipe
- 1 (410g) tin sweetened condensed milk
- 450g crushed digestive biscuits, about 11 biscuits
- 110g butter, melted
- 2 large ripe bananas
- 450ml double cream
- 1/8 tsp ground cinnamon
- 60g dark chocolate, grated
- Pour the tin of condensed milk in a medium saucepan and cook over low heat for about 45 minutes stirring frequently. Be careful not to burn as it sticks to the bottom of the pan. This is called Dulce de leche
- Add the crushed biscuits to a food processor. Pour in the melted butter and pulse until it sticks together and the digestive biscuits get pulverised. Pour the digestive biscuit mixture into a 23cm spring form pan and press with your hands or a measuring cup to evenly distribute on the bottom of the pan.
- Chill to set for about 15 minutes in the refrigerator.
- Pour the Dulce de leche over the digestive biscuit base. Spread evenly. Slice the peeled bananas and arrange over the top covering the entire surface. Whip the cream until firm and spread over the top. Sprinkle top with cinnamon and grated chocolate. Serve.
Welcome to our April edition of seasonal snippets. With Spring finally coming into fruition, we have already seen some glorious days for this time of year. The flowers are starting to flourish in the sunshine and the cold wintery days seem a thing of the past.
So I am thinking the main reason you are here is to read about what is good to eat this month. Our featured vegetable this month is the humble potato. Considered to be the world’s favourite root vegetable the potato comes in innumerable varieties. A member of the nightshade family, it originally came from South America and has been grown in Europe since the 16th century. With so many varieties on offer it is often difficult to choose the right potato. A waxy potato like Charlotte is great for salads while a floury potato like Maris Piper is great for mash and baking.
Our featured fruit of the month is Rhubarb. Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy stalks are treated as a fruit, despite their tart flavour.
Rhubarb grows in two crops. The first, which arrives early in the year, is forced, grown under pots, particularly in what’s known as the “rhubarb triangle” around Leeds, Wakefield and Bradford. Its stalks are watermelon pink, with pale lime green leaves, and it is the more tender and delicately flavoured of the two.
The second, called maincrop rhubarb, is grown outdoors, and arrives in spring. Its stalks are a deeper red, tinged with green, and its leaves a brighter green. It has a more intense flavour and a more robust texture than forced.
All rhubarb is too tart to be eaten raw, so should be cooked with plenty of sugar. It also goes well with both ginger and strawberries.
So, in the Coffee Shop this month we will be creating plenty of different side dishes using the versatile potato. These will include Dauphinoise potatoes, Lyonnaise potatoes, as well as the basic mash, roasties and jackets.
Our cake cabinet will include favourites like rhubarb and custard cake, rhubarb roulade and a rhubarb and custard tart.
We also stock a lovely rhubarb and ginger ice cream from Mr Moos Dairy in Skipsea which will be available from our ice cream counter alongside our other favourite ice cream.
Swiss cheesey potato bake
1kg floury potatoes cut into bite-sized chunks
Knob of butter
1 onion chopped
125ml dry white wine
142ml pot double cream
350g Gruyere cheese, grated
½ tsp smoked paprika
Heat oven to 200°C/fan 180°C/gas mark 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
Melt the butter in a saucepan and gently fry the onion until soft. Mix the onion with the potatoes in the bowl.
Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.