Ten Mile Menu | Launching before Christmas

Posted in Food People, Food Places, Food Stories, Kitchen News with tags , , , on November 24th, 2012 by liberatethelasagna

We met Steve from TenMileMenu a few weeks ago. A refugee from a successful London career, Steve is in the process of setting up an on-line business to source the best local produce from across the South Buckinghamshire Chiltern Hills and deliver them directly to your door. For the next few Saturday’s Steve has a stall at the Leather Bottle in Earlsfield in London where he will be sharing some of the food he has sourced with the London crowd – Starting tonight 24, Nov 2012 and going on for 2 weeks. He will then be launching his new site before Christmas. We are excited to have our products on the Ten Mile Menu so you will be order our food directly from Steve.

Steve came around with his photographer to take some pictures of our food and here is one of the pictures he has shared with us… thick toasted fresh bread, a drizzle of olive oil, a rub of garlic, a generous helping of our Roasted Beetroot & Walnut Pesto and some crumbled Cheshire cheese… delicious.

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AUTUMN SPECIAL | Pork, Apple & Quince Lasagna

Posted in Uncategorized with tags , , , , , , , on September 29th, 2011 by liberatethelasagna

We are busy preparing our Pork, Apple & Quince Lasagna for the East Oxford Farmers Market on Saturday, October 01st. Lots to do but very nice to have the old favourite back again…

£ 7.90 Double Portion | £3.95 Single.

Drop us a line to put your name on one for the Farmers Market on Saturday.

e-mail: thecook@cici-coco.com

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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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