Quattro Pasta | Cookery Class

Posted in Kitchen News with tags , , , , , on January 25th, 2014 by liberatethelasagna

Today at Beam Cottage we made pasta and cooked some delicious sauces with six lovely guests. For the pasta we use our own heritage mix of spelt and rivet flour but all the hard work came from our guests… Here is what we made…

Our Pasta Sauces:
Homemade italian sausage ragu made with Beckley pork, garlic and fennel seeds.
Creamed New Forest Sarum (a delicious cheese!) sauce with walnut pesto and local Bucks honey.
Butter, sage and poppy seed sauce.

Pasta & Ravioli:
Tagliatelle & farfalle
Ravioli with endive and homemade goat ricotta
Cansunziei – Sandy Lane Farm organic beetroot & Ambo potato half moon ravioli.

The next cookery course is called ‘A Trip to Tuscany’ and is on Saturday 8th, February. There is a full list of cookery classed here
Hopefully we will see you on one of our next courses!

Cookery Class 4 600Cookery Class 2 600Cookery Class 5 600

 

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Vale Harvest Market | Sat 6th October

Posted in Food Places, Kitchen News with tags , , , , , , , on October 4th, 2012 by liberatethelasagna

We will be at the Vale Harvest Market at the beautiful Orchard View Farm… lots to see and great local produce to buy… we hope to see you there… we will have fresh stock of our Award Winning Pork, Apple & Quince Lasagna and also our Classic as well as Roasted Beetroot & Walnut Pesto and Caponata…

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East Oxford Farmers Market

Posted in Kitchen News, Uncategorized with tags , , , , , , , , , on March 26th, 2012 by liberatethelasagna

East Oxford Community Farmers Market

We continue to love attending the East Oxford Community Farmers Market… it really is one of the best markets around full of really interesting produce and makers. So much so that we managed to convince our friend Roberto to come up from the safety of London to help out on the store for a morning…

Roberto may well be selling our products in London next at a market near the Barbican… but that is future plans…

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Purely Local

Posted in Uncategorized with tags , , , on February 9th, 2012 by liberatethelasagna

We are pleased that Colin is back on the road with Products from the CiCi CoCo Kitchen. Whatever the weather Colin is collecting and delivering local produce. If you live in Bourne End, Beaconsfield, Marlow and Maidenhead give him a call…

Get order form from his site www.purely-local.co.uk

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Sandford Food Market

Posted in Uncategorized with tags , , , , , on November 8th, 2011 by liberatethelasagna

Saturday saw our first visit to the Sandford Food Market… it was a great day and we met lots of fellow food fans. We sold out of our lasagnas at the show and are now introducing an ordering system in partnership with the market.

Orders can be placed with Abi at orders.talkingshop@gmail.com by Tuesday and then the dishes will be ready to be picked up in the Saturday. Find out more about ordering and other delicious food available at the Sandford Market website by clicking here.

We have also introduced a new idea for larger orders. 6 or 8 portions can be ordered from the market and they will be supplied in oven proof ceramic dishes. For a deposit you can cook your dish at home and then return the dish to next week. Saves on packaging and so is good for the environment and good for the taste.

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BBC Food & Farming Awards | 2011

Posted in Uncategorized with tags , , , , , on July 22nd, 2011 by liberatethelasagna

If you are a fan our our products help us get nominated in the BBC Radio 4 Food Awards… we are in the Best Food Producer Catorgory…

Click here nominate us on-line

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East Oxford Farmers’ Market | 23rd July 2011

Posted in Uncategorized with tags , , , , , on July 22nd, 2011 by liberatethelasagna

We are there tomorrow and will be launching out new Roast Beetroot & Walnut Pesto… absolutely delicious…

Recipe:

ROASTED BEETROOT & WALNUT PENNE
Ingredients:
50g Beetroot & Walnut Pesto
400g of Penne pasta
200ml of single cream
To Garnish:
Freshly grated Parmigiano Reggiano
Chopped basil
Chopped roasted walnuts (to taste)

Warm the pesto in a pan with a little extra virgin olive oil. In the mean time cook the pasta ‘al dente’ in salted water.

Add the cream to the warm pesto, stir well and cook for few minutes until the mixture is warmed through (add some milk if the mixture is too thick). Mix the cooked pasta into the sauce until it is well coated. Divide into the plates and garnish with a lot of grated Parmigiano Reggiano, freshly chopped basil and more chopped roasted walnuts. Yummy…

http://www.eastoxfordmarket.org.uk/

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East Oxford Farmers Market | 25th June 2011

Posted in Uncategorized with tags , , , , , on June 7th, 2011 by liberatethelasagna

We are going back on 25th June with lots more vegetarian lasagna…

Hopefully see you there.

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The Start of the Christmas Season…

Posted in Uncategorized with tags , , , on November 11th, 2010 by liberatethelasagna

Bernard Hall

On Saturday, 13th November between 2.00 and 4.30 pm you’ll find us at our local traditional Christmas Fayre in the Bernard Hall in Cuddington. This is the start of the Christmas Season and we are looking forward to indulging in a little Christmas Spirit.

We will also be launching out Winter Season Lasagna at the fayre. We have found some amazing local Wild Venison and combined it with roasted chestnuts and mushrooms to make special winter lasagna.

Along with products from our kitchen there’ll be homemade jams, preserves and sweets, locally bred pork products (from our friends at Pork & Ginger), cards, wrapping paper, gift items, handcrafted jewellery, charity stalls etc.

Entrance to the Fayre is free, as is the car parking at the Playing Fields Club – drop-off zone outside the Bernard Hall to minimise inconvenience to residents and perhaps a “surprise visitor” who might need to tether reindeer or park a sleigh…

We hope to see you there…

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