April 19, 2014

This week at Cornucopia Cooks

Monday 17th June 2013

  • Today is the second day of the fishing season. Next time you catch a fish consider it’s eating potential. British freshwater fish you can eat.
  • Don’t forget this months dining club, Thursday 27th June – there are a few places left
  • In the mood for a touch of baking, fancy trying a new cookie recipe? Check out these suggestions from Dan Lepard.

Cooking this week:

  • Plenty of soups available in the freezer, check out the list.
  • Lasagne, (ground beef layered with home-made lasagne sheets and bechamel sauce) @ £5.85 per 400g portion (order fresh or frozen)  
  • Pork, dried plum and Armagnac pie (topped with shortcrust pastry – can be ordered as a casserole if wished) @ £6.00 per 400g portion (order fresh or frozen)  
  • Baked cauliflower and broccoli cannelloni @ £5.95 per 400g portion  (order fresh or frozen)

  • Tiramisu (boudoir biscuits soaked in espresso coffee and marsala layered with delcious creamy mascarpone), @ £5.95 each (plenty for 2)
  • “Luxury” Sausage Rolls (order them fresh or frozen) @ £2.20 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 need to be made by 9am Thursday 20th
I always make a bit extra so if you miss the deadline, give me a call…. 
To order call Sandy on 07551876285 or email sandy@cornucopiacooks.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 21st  (3.00pm – 5.00pm)
(collection can be arranged from Golsby butchers if you can’t make these times) 

If you would like to be added to my weekly mailing list, please contact me.
You can follow me on twitter, or like me on facebook
Sandy

May’s dining club

May’s dining club menu

Thursday, 30th May 2013
Thai menu

  • Sum tum (green papaya salad)
  • Thai chicken curry, broccoli and sesame served with jasmine rice
  • Sticky rice flavoured with pandan leaf and coconut, served with fresh mango

January’s dining club 2013

January’s Dining Club menu:

Thursday 31st January
(a celebration of game!) 

  • Pigeon pate, shot of pheasant broth and wholemeal five seed bread
    (vegetarian option – cauliflower, tahini and pomegranate molasses terrine) 
  • Venison cooked 3 ways (braised loin, meatballs and casserole with quince compote
    (vegetarian option – mushroom and barley casserole, with red wine, juniper and orange)
  • Pears poached in cardamom and white wine with a vanilla cream cup
  • Coffee / Tea 
This menu costs £25.00 per person

This week at Cornucopia Cooks

Monday 22nd October 2012

  • ·  There are 4 places left for this weeks dining club, game casserole with dumplings or mushroom casserole and dumplings!   
  • ·  Did you know that Cornucopia Cooks runs party and team building sessions? Click here for more info, or give me a call: 07551876285

Cooking this week:

  • Plenty of soups available in the freezer: click here for freezer list.
  • Game casserole with red wine, juniper,orange and dumplings @ £6.20 per portion (order fresh or frozen, min portion size 450g)
  • Pork baked with dried plums and Armagnac as pie or casserole @ £5.85 per portion (order fresh or frozen, min portion size 400g)
  • Mushroom and barley casserole with dumplings @£5.75 per portion(order fresh or frozen, min portion size  400g)
  • Pear and ginger pudding  @ £4.50 eac (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  (25th October).
I always make a bit extra so if you miss the deadline, give me a call…. 
To order call Sandy on 07551876285 or email sandy@cornucopiacooks.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 26th October (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

Thursday 29th March Dining Club

Dear Sandy – I enjoyed the evening so very much – thank you for the best fish pie ever!!  I do think your ideas for these dinner parties are just great – gastronomically and intellectually stimulating!!  I look forward to many more!!
Jenny Hull Lewis

The forgotten herbivore

And a first – the “Ides of March” being the first *herbivore dining club!
*lacto-herbivore or vegetarian 

A friend recently pointed out how I very rarely overtly provide for “lacto herbivores”. She hit a nerve, I do focus more on the “carnivore”, but being a keen omnivore I do have many herbivore recipes. My impulsive response was that I felt the  use of the word “vegetarian” a bit of a turn off.  Being a well read, vegetarian, Head Teacher, my friend spent 30 seconds pondering my response and then said “herbivore”. I was inspired and 2012 will see advances in a herbivore presence on my website. Thanks Tracey!

Back in the days of hippies, Spare Rib and worthy living, the cooking bibles for vegetarians were Rose Elliot, Cranks and Sarah Brown. Bar the Mushroom Stroganoff in the original Cranks, most the recipes were “heavy”.

In the late 90′s and naughties along came Delia, Leith’s, various generic publishers, BBC Good Food etc with their vegetarian recipe books. Linda McCartney championed veggie ready meals – no comment! For me they were all good but lacked true inspiration. When  I first set eyes on the window of  Yotam Ottolenghi‘s and Sami Tamimi’s first shop in 2002, I had a “Damascus” moment. Their food looked amazing. There was meat and fish, but my senses did not differentiate between herbivore or omnivore dishes – I just wanted to eat and recreate it all.

Yotam Ottolhingi does not differentiate between the main ingredients in his dishes – they just are. I compare his approach to recipes to my approach to feminism. I am a feminist, but I don’t want to be catagorised for it. It does not warrent catorgarising. Men and women are different but we should expect to be treated the same. I feel the same about vegetarians and vegans. They just happen not to eat certain proteins for whatever reason. They or their food does not need to be treated any differently!

Anyway, without wishing to go on too much about Yotam, his books and shop windows are an inspiration, his recipes taste delicious and are very “pleasing on the eye”!

Since Yotam,  Allegra  McEvedy (formerly chef at Leon) has produced yummy, inspirational dishes without animal protein. Hugh Fearnely Whittingstall’s passion has moved from meat to fish  and now to vegetables, plugging into our fervent delight in seasonal and grow your own! His recipes are fab, mostly use ingredients in your storecupboard, and generally work. Curiously most of these recent people have or are contributors to the Guardian food pages.

So, on the back of friends comment:

 

Cooking this week…

Monday September 26th

A few places left for the first evening of the dining club, Thursday 29th September  at 1 High Street, Eynsham…. 
If you would like to know the menu before deciding, please contact me.

 Cooking this week:         

  • Pea and ham soup @ £2.30 per portion (order fresh or frozen)
    (portion size – 450ml)
  • Lasagne (ground beef and rich tomato sauce) @  £5.00 per portion (fresh or frozen)
    (portion size – 350g)
  • Vegetarian lasagne (puy lentils, mushrooms and much more…) £5.00 per portion (order fresh or frozen)
    (portion size – 375g)
  • Garlic bread (the classic Cornucopia ciabatta garlic bread!) @ £3.95 per ciabatta
  • Caramelised apple brioche bread and butter  @ £3.95 (2 person portion size) (order fresh)

•“Luxury Sausage Rolls  (order them fresh or frozen) @ £2.00 each

 All orders in as usual by Wednesday midday (28th September).

To order call Sandy on 07551876285 or email sandy@cornucopiacooks.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 30th September (3pm – 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 (or need!) anything cooking or baking, just ask……

If you need any cooking advice, try the Cornucopia Cooks cooking clinic.

 Sandy

Message from Cornucopia

Monday August 15th

Why not try the Cornucopia Cooks Dining Club held monthly at 1 High Street, Eynsham…. 

 Cooking this week:         

  • Pork baked with cider and apple pie made with short-crust pastry @ £4.95 per portion (fresh or frozen)
    (portion size – min weight 400g)
  • Spinach, ricotta and pine nut filo parcel @ £2.35 each
  • Chocolate pecan brownie @ £1.50 slice 

•“Luxury Sausage Rolls  (order them fresh or frozen) @ £2.00 each

 All orders in as usual by Wednesday midday (17th August).

To order call Sandy on 07551876285 or email sandy@cornucopiacooks.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 19th (3pm – 5.00pm)., or Saturday 20th (10am – 11am)
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 (or need!) anything cooking or baking, just ask……

If you need any cooking advice, try the Cornucopia Cooks cooking clinic.

 Sandy

Cornucopia Cooks Calendar

Below is a list of what is happening at Cornucopia.
If you don’t see a course listed that you are interested in, please let me know and we can try to schedule one at a mutually convenient time.

January 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • The Cellars @ Cornucopia – fine wine dining, (Thurs 19th, 7.30pm for 8.00pm)
  • Dining club (Thurs 26th: 7.30 pm for 8.00 pm)  FULL

February 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • Dining club (Thursday 9th, not last Thursday as usual!).

March 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • Herbivore Dining Club ( Thursday 15th March, 7.30 for 8.00 pm)
  • Dining club (Thursday 29th March, 7.30 pm for 8.00 pm).

April 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • Dining club (Thursday, 31st April, 7.30 pm for 8.00 pm).

May 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • Herbivore Dining Club ( date to be confirmed, 7.30 for 8.00 pm)
  • Dining club (Thursday, 24th May, 7.30 pm for 8.00 pm).

June 2012

Cooking classes

Other

  • Weekly food to order from the Cornucopia Cooks Kitchen
  • Dining club (Thurs 28th: 7.30 pm for 8.00 pm) 

The Dining Club

What is the “Cornucopia Cooks Dining Club”?

  • A relaxing, weekday evening where you can dine on delicious food, cooked by Sandy, at a table with 10 - 14 fellow diners.
  • Come on your own or with friends.
  • If you fancy a drink, bring your own beer / wine etc. (Table water, teas and coffee provided).
  • We eat at 8.00pm, but come earlier if you like and have a chat, drink and tasty nibbles with fellow diners.
  • There are generally two courses, the menu is decided the day before and depends on seasonality and quality of ingredients available. Sandy is happy for menu suggestions!
  • If you are a vegetarian , have food dislikes or  any dietary issues, let Sandy know at time of booking.

If you would like more information, or to book for dinner, please contact Sandy by phone or email.

Please note: prebooking is essential.

The price for nibbles, 2 course dinner and table water / teas / coffee is £16.00 per person