Erma Bombeck

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-Dessert Menu- *Chef Recommends Lemon Sponge Cake Served with a complimentary shot of Limon Cello £6.50 Fruit Coulis, Chantilly Cream (D) (E) (SD) (MI) Bread and Butter Pudding* – The traditional way, served with Vanilla Ice cream (D) (E) (CE) (MI) £7.00 Eton Mess Strawberry, Meringue, Cream, Ice Cream, Tarragon (D) (E) (MI) £7.00 Sticky Toffee Pudding – Caramel Sauce, Vanilla Ice Cream. (CE) (E) (D) (MI) £7.00 Fondant*- Chocolate Sponge, Molten Chocolate Centre, Vanilla Ice Cream, Port Mulled Berries (Please Allow 15 Minutes) (D) (E) (MI)) £9.00 Cheesecake ‘Ask for today’s flavour’ served with complimentary pairing liqueur (CE) (D) (SD) (MI) £7.50 Sharing Board * - Lounge Desserts in Miniature for the Table (Based On a Table of Four Sharing) (D) (E) (CE) (MI) £19.00 Cheese and Biscuits- Selection of Cheeses, Biscuits and Chutney (Pair with Grahams Fine Ruby Port £3.00 per serving) (CE) (SD) (D) (MI) £9.95 Movenpick Ice Cream Scoop – Please Ask Your Waiter for our Movenpick Flavours (E) (MI) £2.00 per Scoop Mini Dessert and a Cocktail (the perfect balance) Bread and Butter Pudding and Pornstar Martini £7.50 Cheesecake and Kir Royal £7.50 Eton Mess and Strawberry Daquiri £7.50 3 Macarons and Dry Martini £7.00 After Dinner Drinks and Coffees Pot of Tea £1.60 Illy Coffee £1.70 Illy Espresso £1.65 Liqueur Coffee (Baileys, Tia Maria, Grouse Whisky) served with Whipped Cream £4.50 Martini Espresso £6.50 Brandy Alexander £6.50 Mudslide Cocktail, Kahlua, Vodka, Baileys £6.50 Pacharan Liqueur £3.00 Baileys Liqueur £3.40 Tia Maria Liqueur £3.40 Limoncello Liqueur £3.00 Kahlua Liqueur £3.20 Please ask your server for our selection of Brandy and Whisky “Seize The Moment. Remember All Those Women on the Titanic Who Waved Off the Dessert Cart” - Erma Bombeck .

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Sticky Toffee Pudding Orange, Whisky Bread and Butter Pudding White
Sticky Toffee Pudding Sticky Toffee Pudding Hot Butterscotch Sauce Hot Butterscotch Sauce 5.95 5.95 Spotted Dick Orange, Whisky Bread and Rich Vanilla Custard Butter Pudding 5.75 Rich Vanilla Custard 5.95 White Chocolate Chip and Raspberry Cheesecake 5.95 White Chocolate Chip and Raspberry Cheesecake Classic Bramley Apple Crumble 5.95 Clotted Cream Ice Cream and Custard 5.75 Classic Bramley Apple Crumble Clotted Cream Ice Cream and Custard Dark Chocolate ‘Millionaire’ Layer Cake 5.95 Pouring Cream 5.95 Dark Chocolate 'Millionaire' Award-Winning Ice Cream and Sorbet Layer Cake Please ask for today's selection Pouring Cream 5.00 5.95 Award-Winning Ice Cream and Sorbet Please ask for today's selection All allergen information is available upon request, but please note that we are not a gluten or nut free kitchen 5.00 our deliciously tempting desserts are all handmade in our café royal bakery, located in the heart of newcastle upon tyne all allergen information available upon request but please note that we are not a gluten or nut free kitchen Single/Double Espresso Finely ground coffee, with hot water poured through under pressure 1.90/2.10 Americano Hot water and Espresso; available with milk or cream 2.40 Cappuccino Espresso, hot milk and steamed milk foam, with an optional dusting of chocolate powder 2.70 Caffè Latte Espresso, steamed milk, and a small amount of milk foam 2.70 English Breakfast Tea Traditional black tea 2.05 Earl Grey Traditional black tea with a distinctive citrus flavour 2.20 Flavoured Tea Various Teas available; please ask for selection 2.20 Hot Chocolate 3.35 Caffè Mocha Espresso, chocolate powder and steamed milk 3.05 Liqueur Coffee Various liqueurs available; please ask for selection from 5.05 Syrup Choose from Vanilla, Caramel, Hazelnut or Gingerbread 0.60 all of our coffees are available decaffeinated .
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Bread and Butter Pudding by Hovis and Tesco
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Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
Jamie Oliver's new cook book for free! How good is this..... Cook book = £20 Ingredients = £10 Getting sacked for "accidentally" releasing the book to the entire planet before it even hits the shelves = PRICELESS! It seems that someone at Jamie Oliver's publishing company sent a word document version of his 2nd book to one of their mates this morning. Unfortunately for the poor sap who sent the word document, it is now flying around the web at a rate of knots. So print what you like AND please spare a thought for the poor bugger that originally sent it, while enjoying the food you make from the recipes!!! The deal of the day - Jamie Oliver's latest cook book. RRP £20 at most participating book stores. Yours for nothing! Enjoy & Pass it on!! JAMIE OLIVER THE NAKED CHEF 2 WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD ................................... 7 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON ................................. 8 WOK-COOKED FRAGRANT MUSSELS ......................................................................................................... 9 CRÉME BRÛLÉE - THE WAY I LIKE IT ...................................................................................................... 10 STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE ................................... 11 OLIVER’S TWIST ............................................................................................................................................... 12 CELLOPHANE NOODLE SALAD ..................................................................................................................
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Cooking with Leftovers Why avoid food waste? We all generate food waste – at home, in school, at work and on the un…everywhere. early all this food is thrown in the bin, and while some is composted most ends up in the landfill! About 1/3 of all the food we buy gets thrown out! On average, wasted food costs each Irish household €700 a year. For some Irish households this can be over €1000! The food we throw away is a waste of valuable resources as it is expensive to buy and expensive to dispose of. Food has a high carbon footprint as energy is used to grow, harvest, transport, process, package, prepare and sell it. The main types of avoidable food waste are: · Bread · Apples · Potatoes · Salads · Meat and fish · Yoghurts and milk · Spreads and dips Lovely leftover recipes Scrumptious Starters Cheddar Cheese & Bacon Scones Vegetable Soup with Ginger Magnificent Mains Braised Chicken Thighs in Chunky Vegetable & Tomato Sauce Leek & Bacon Pie with Potato Topping Spicy Salmon Fishcakes Decadent Desserts White Chocolate Bread & Butter Pudding Mini Apple & Mixed Berry Crumbles Scrumptious Starters Cheddar Cheese & Bacon Scones I adore these scones as a bread option for a dinner party but also as lunchbox fillers. You can have as much fun and variation as you like by playing around with the ingredients to change the flavour. Ingredients Savoury Scone Mixture: 1lb/450g plain flour 1 rounded teaspoon baking powder Pinch Salt ½ teaspoon cayenne pepper or paprika 3oz/75g grated cheddar cheese 3oz/75g butter 1 large egg Approximately 7floz/200ml buttermilk Flavouring: 5oz/150g cooked bacon-cut into chunks 2 teaspoons of freshly chopped thyme Glaze: 1 egg 3 tablespoons milk Pumpkin Seeds Method Preheat the oven to 180C/350F/Gas Mark 4.
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Bread and Butter Pudding
Bread and Butter Pudding Bread and Butter Pudding is a traditional family favourite Nutritional information per portion (187g): calories fat saturates sugars salt which is economical to make as it uses up old bread and can 331.9 11.2g 5.3g 20.5g 0.9g be cooked in a microwave. The pudding should be crispy on 16% 27% 23% 15% the outside and light and fluffy on the inside, and is delicious of an adult’s guideline daily amount served with custard or crème fraîche. OR Wheat/gluten, dairy and egg Equipment Ingredients Weighing scales Serves 4 Spreading knife 25g butter OR polyunsaturated margarine Ovenproof serving dish (at room temperature) (approx. 1 litre, not metal) 4 slices white, wholemeal OR granary bread Chopping board 50g currants, raisins, LGC285 Bread knife sultanas OR mixed dried fruit Measuring spoons Copyright © Children’s Food Trust Copyright © Children’s 25g sugar Measuring jug 1 x 5ml spoon grated nutmeg Fork 300ml semi-skimmed milk Oven gloves 2 medium eggs Pan stand Top Tips • This pudding is an economical way of using up bread that has passed its best and is slightly stale. Make sure that the margarine is suitable for baking. • When baked this is crispy and delicious; the microwave version will be pale in colour and if you want to give it a browned, crispy finish it can be placed under the grill for a couple of minutes. • The timings for microwaving the pudding are based on an 800w microwave, so you may have to adjust the timings based on the wattage of your microwave.
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Bread and Butter Pudding Recipe
Bread and butter pudding You will need: Top tips Stale bread works really well Basic mixture Use wholemeal bread for a higher fibre 4 - 6 slices bread dessert Butter or margarine For a creamier dessert, substitute some 300ml milk of the milk for cream 2 eggs Use brioche instead of bread, for a Nutmeg (optional) more decadent dessert Sugar (optional) Additional flavour suggestions Any dried fruit Marmalade Mincemeat (great for Christmas!) Allergens Banana and chocolate chips Gluten in bread Butter Milk D E S S E R T Spread the butter / margarine on one side of the bread If you're using a spreadable filling, such as mincemeat, chocolate spread or marmalade, spread this on top of the butter / margarine Cut each slice of bread into four triangles Layer the bread triangles into a greased baking dish Tuck any ingredients, such as banana slices or dried fruit, in between the layers Mix the eggs with the milk and pour over the bread slices Press the bread slices down slightly, so they're all coated in the egg and milk mixture Sprinkle the top with grated nutmeg and / or sugar (both are optional) Leave for 10 minutes, so the bread can soak up the egg and milk mixture Preheat the oven to 160°C / Gas mark 3 Bake for approximately 30 minutes, until set firm and golden brown This is delicious served with custard, ice cream, fresh cream or creme fraiche For more recipes, visit www.wisherefordshire.org/cooking.
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The Pudding Club
FOOD & DRINK The Pudding Club It was while I was visiting my aunt and choice of seven puddings (hot and cold). the earliest recipe books: The English uncle in Gloucestershire that I first heard At the end of the evening, they then vote Huswife, Containing the Inward and of the Pudding Club. As we drove through for the best pudding of the night. Outward Virtues Which Ought to Be in a Mickleton, a small, picturesque Cotswold Puddings date back to medieval times in Complete Woman by Gervase Markham, village, my uncle pointed out the Three Britain. Steamed puddings, bread puddings which was first published in 1615. Back Ways House Hotel and told me that he’d and rice puddings are all listed in one of then, puddings often meant a dish in recently been there to take part in the which meat and or sweet ingredients, ‘Pudding Club’. Intrigued, I wanted to find often in liquid form, were encased and out more. then steamed or boiled to set the con- It turns out the Pudding Club was thought tents, these were often savoury dishes up in 1985 by the then-owners Keith and such as: black pudding, haggis, steamed Jean Turner, who felt that British puddings beef pudding or Yorkshire puddings; and it were disappearing and all that was offered has only been in the past century (around after a meal was cheesecake and black for- 1950) that it came to mean any sweet est gateau. They wanted to bring back tra- dish at the end of the meal. I imagine it ditional British puddings that were starting must be somewhat confusing for first time to fade in to history, puddings such as: visitors to the United Kingdom to look at spotted dick, treacle tart, summer pudding, a menu where they could be served a college pudding and many more.
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