Spring into the Foxford Cafe

February is drawing to a close and we are welcoming the new season with a Spring in our step!

Our Foxford Cafe and Stores are a hive of activity at the minute. Our stores are transitioning into springtime colours and designs and our Cafe has been busy stocking their larders with jams, jellies, marmalade and chutneys for the year ahead. 

yellow foxford woollen mills throw

 

Online we have been busy adding our new products for 2019 starting with our bedlinen. We adore the fresh, clean style of our new collections, which you can find here and for a limited time get 40% off them! 

pink foxford bedlinen

 

Our Head Chef Kathleen gives us a little peek into what's happening behind the scenes in our Foxford Cafe recently...

 

 

Springtime Jamming

For the past month we have been busy bees in the Foxford Kitchen. We have been stocking up our larders with jams, jellies, chutneys and marmalade for the year ahead. I am starting to see jars in my dreams at this stage, but jam making is something I actually enjoy to do, the hand-labeling of hundreds of jars on the other hand!

 

jam

 

 

We have been testing some sourdough recipes and hope to offer some for sale on Saturdays in the coming weeks. We know you all love our brown bread which is baked daily here in our cafe, so we hope you love our new additions just as much! Date, walnut and honey sourdough is our favourite so far.  We also hope to extend our preserve range with some new additions, so watch this space! 

We are getting back into the swing of things with our first workshop of 2019, I will be showing each attendee how to create gluten free breakfasts and desserts and how to add some spice to your lunchboxes. The demo takes place this Saturday March 2nd at 11am in our Foxford Cafe.

To book a spot call our cafe on 0949256104

Finally I am asked daily in the Cafe what the recipe of our very popular cucumber pickle is, so I have decided to share it with you all!

 

Cucumber Pickle

 


cucumber pickle
Makes 2 x 450g jars

        INGREDIENTS       
1kg of cucumbers
1 red onion
250g of granulated sugar
1 level tsp of salt
200ml of cider vinegar
1/2 tsp of chilli flakes    
                                  
METHOD
Slice the cucumber thinly.
Mix all other ingredients in a bowl.
Pour over the cucumber.
Store in cool, sterilized, sealed Kilner jars.
Keep in the fridge.
Leave for 24hrs before using.
Keeps for 1-2 weeks in the fridge.

Enjoy 😊 Until next time, Kathleen Head Chef Foxford Cafe.

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