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Opening Hours

9.30 am - 4.30 pm
7 Days

Recipe Search

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2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014

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Recipes

Zucchini Ribbons

  • 8 zucchini
  • 2 ripe tomatoes or a handful of cherry size ones
  • 1 clove of garlic, finely chopped
  • 2 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  • 1 small red onion or spring onion
  • Fresh herbs (optional)
  • Pinch of sugar or a little honey
  • Salt and pepper to taste

Top and tail the zucchini and slice lengthwise into ribbons using a vegetable peeler. Coursely chop the tomotoes and place in a large bowl. Mix the remaining ingredients together well and then pour over the vegetables, mixing to coat.

Roast Mustard Fruits

  • 500 g dried fruits such as figs, prunes, apricots, cherries
  • 3 firm ripe pears
  • ½ fresh pineapple
  • 1 tin of lycees in syrup
  • 2 Tbsp mustard seeds
  • ½ c brown sugar
  • ¾ c dry white wine
  • ½ c white wine vinegar
  • 1 ½ tsp dry mustard
  • 1 c water

Peel and quarter the pears, prepare the pineapple and combine with the dried fruits, sugar, mustards, wine, water and vinegar in a large bowl. Mix well and turn onto a foil lined tray. Bake in a moderate oven or hooded barbeque for about 45 minutes. Can be served hot or cold with your Christmas meats.