Waveney Mushrooms, Flixton, Bungay

Waveney Mushrooms

English Mushroom Producers

Waveney Mushrooms produce, sell and deliver hand picked English mushrooms to retailers, caterers & wholesalers nationwide.

The Mushroom Farm, Flixton, Bungay, Suffolk NR35 1NR
Tel: 01986 782571

www.waveneymushrooms.co.uk

Beccles Farmers Market, Beccles Heliport 1st & 3rd Saturday Monthly

Beccles Farmers Market

1st & 3rd Saturday Monthly
9:00 am to 1:00 pm

NEXT MARKET 5th July

We have an average of 30 stalls,
selling products that include:

meat, game, poultry (including organic), fish fresh & smoked,
milk, yoghurt, cheese, fresh vegetables, bread, cakes, pies,
hen & duck eggs, take away food, pickles, chutneys & local crafts

PLEASE VISIT OUR WEB SITE FOR A LIST OF
STALLHOLDERS AND THEIR CONTACTS
FOR PRE ORDERS

www.BecclesFarmersMarket.co.uk

Café & BBQ

Ample parking

The market takes place inside a hangar at the Heliport site on the Ellough Airfield on the B1127 road

Beccles Farmers Market
Beccles Heliport
Ellough Airfield
Beccles
Suffolk
NR34 7UH

Google Map

Tel: 01502 476240

* * N E W S * *

Next Market Sat. 5th July


* * N E W S * *

please view our web site for more images of the market

www.BecclesFarmersMarket.co.uk

Gingerbread Bites - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Gingerbread Bites

100 g (4 oz) Butter
350 g (12 oz) Castor Sugar
1 egg, beaten
250 g (9 oz) Self-Raising Flour
5 ml (1 level tsp) Ground Ginger
Lightly greased tray

* Pre-heat oven to 150 C, 300 F, Gas Mark 2.

* Whisk the butter and sugar together until mixture is pale and fluffy.

* Beat in the egg, a little at a time.

* Sift the flour and ginger into the mixture.

* Work in with a fork until you have a fairly firm dough.

* Roll the dough into small balls and put them on the tray.

* Bake for 40-45 minutes until crisp, well risen, hollow and golden.

* I sometimes add a few chocolate drops to the mixture.

* Enjoy them when they are still warm.

Cheese Straws - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Cheese Straws

100 g (4oz) Self-Raising Flour
50 g (2oz) Margarine
75 g (3oz) Grated Cheddar or Red Leicester Cheese
1 Medium Egg, Beaten

* Heat oven to 180 C. 350 F. Gas Mark 4.
Lightly grease a baking tray.

* Rub the margarine into the flour.

* Add the grated cheese and stir well.

* Stir in the beaten egg until you have stiff dough.

* Roll out to the thickness you require and cut into strips.

* Place onto the baking tray and cook for 10 to 15 minutes.

* Enjoy and don’t forget to share!

Barsham Farmers Market, Hall Road, Barsham, Beccles

Barsham Farmers Market

Held on the last Saturday of every Month
between 9:00am and 1:00pm

at the Grange Farm Centre,
Hall Road, Barsham,
Beccles NR34 8JN

CLICK HERE FOR NEXT MARKET DATE:
SATURDAY 9am-1pm

Click here for This Months Market Producers:

Fresh Seasonal Vegetables and Fruit

Poultry, Pork, Beef, Lamb and Venison

David Barnard with his beef and lamb


Various Crafts and Cards

Tea Coffee Cakes Savouries

MARYBELLE
Award winning Ice Cream, Milk, Cream & Yoghurt available in

Esmeralda’s

Delicious homemade refreshments and lots more

Honey, Chutney, Pickles, Eggs

Tea, Coffee, Cakes, Savouries

New Thresholds
selling Garden Furniture etc

BBQ
Beefburgers & Bacon Butties

Helpful, Friendly and Fun

Ample FREE Parking

Waveney Valley Model Railway Club

and lots more!

Any Questions?

email: liz@dmfs.co.uk
or
Tel: 01502 575218

Please click above image to view/download a pdf file of our leaflet

Local British Produce

David Miller Farm Services website

Rice Pudding - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Rice Pudding
Serves either 2 large helpings
or 4 smaller ones!

50 g (2 oz) Short Grain Rice
1 Pint Milk
25 g (1 oz) Butter
1/4 - 1/2 teaspoon of Ground Nutmeg or Cinnamon
1 litre (1 3/4 pint) oven proof dish

* Preheat oven to 150 C. 300 F. Gas Mark 2.

* Put the rice, milk and butter into a lightly greased oven dish.

* Stir contents carefully.

* Sprinkle the nutmeg or cinnamon on top (this is optional - my family prefers not to have this added).

* Place into oven on a flat tin (to catch any thing that may overflow).

* Cook for about 2 - 2 1/2 hours until the rice is cooked and it looks a lovely golden brown on top.

* Enjoy!

Giant Stuffed Mushrooms - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Giant Stuffed Mushrooms
Serve 6 people

6 Large flat mushrooms
2 Slices of Bread, crusts removed
2 Tablespoons of Milk
Pepper
Large bunch of flat leafed fresh Parsley
2 Garlic cloves
50g (2oz) freshly grated Parmesan Cheese
2-3 tablespoons Brandy (optional)

* Wipe the mushrooms and remove the stalks.

* Soak the bread in the milk.

* Heat 2-3 tablespoons of oil in a large frying pan.
Add the whole mushrooms and fry for 5 minutes or until just tender, sprinkle with pepper and turn them over once.

* Arrange the mushrooms, stem side up, in a flame-proof dish.

* For the stuffing finely chop the mushroom stalks and parsley
(or if you prefer use a food processor).

* Squeeze the bread dry and add to the mushroom mixture and mix well (or process a little longer).

* Put the mixture into a bowel.
Crush the garlic and add with the Parmesan cheese and pepper.

* Moisten with brandy to taste with 2-3 tablespoons of
olive oil and mix together.

* Pre-heat the grill.

* Press a little stuffing mixture into each mushroom cap
and grill for about 5 minutes until golden.

* Serve hot and enjoy!

Flapjacks - Susie’s Favourite Recipes

Susie’s Favourite Recipes


Flapjacks

300 g (12 oz) Oats
100 g (4 oz) Margarine
50 g (2 oz) Soft Brown Sugar
50 g (2 oz) Golden Syrup

* Heat oven to 180 C. 350 F. Gas Mark 4.
Lightly grease a baking tray.

* Melt margarine, sugar and syrup in a pan over low heat.

* Take off heat and stir in oats.

* Pour mixture into the baking tray and firm down with the back of a wooden spoon.

* Bake for 20 minutes or until golden brown.

* Cut into squares as soon as it is out of the oven.

* Enjoy and don’t forget to share!

Victoria Sponge - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Victoria Sponge

100 g (4 oz) Margarine
100 g (4 oz) Castor Sugar
100 g (4 oz) Self-Raising Flour
2 Eggs

* Preheat oven to 180 C, 350 F, Gas mark 4.

* Cream together margarine and sugar until light and fluffy.

* Beat in eggs one at a time with a little flour.

* Place mixture into two greased 18 cm sandwich tins.

* Bake for 20 - 25 minutes.

* When cool, fill with jam and/or cream.

* Lightly dust the top with icing sugar through a sieve.

* Enjoy!

Cauliflower Cheese - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Cauliflower Cheese

1 Cauliflower
40 g (1 1/2 oz) Butter
45 ml (3 level tbsp) Flour
300 ml (1/2 pint) Milk
100 g (4 oz) English Cheddar Cheese
Freshly Ground Pepper

* Trim and rinse cauliflower.

* Grate cheese.

* Cook cauliflower in fast boiling water until just tender. Drain and place in an oven proof dish.

* Melt the butter in a pan, stir in the flour and cook gently for 1 minute.

* Remove from the heat and gradually stir in the milk.

* Bring to the boil, stirring until the sauce thickens.

* Add 3/4 of the cheese and season to taste.

* Pour sauce over the cauliflower and sprinkle remaining cheese on top.

* Put under the grill to brown.

* Enjoy!

Crusted Marble Cake - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Crusted Marble Cake

175 g (6 oz) Margarine
175 g (6 oz) Sugar
3 Eggs
125 g (5 oz) Plain Flour
15 ml (3 tps) Baking Powder
2.5 ml (1/2 tsp) Vanilla Essence
25 g (1 oz) Bournville Cocoa
20 ml (1 tbsp) Milk
75 g (3 oz) Plain Chocolate

1 18 cm (7 in) square deep cake tin lightly greased

* Preheat oven to 190 C, 375 F, Gas Mark 5.

* Beat the margarine and sugar.

* Add the eggs one at a time.

* Sieve the flour and baking powder together and fold into the mixture.

* Put half the mixture into another bowl.

* Mix the vanilla essence into one amount.

* Mix the cocoa and milk into the other.

* Place alternative spoonfuls into the prepared cake tin.

* Smooth over the top and hollow out the centre.

* Melt the chocolate in a bowl of hot water.

* Spread the chocolate over the cake mixture in the tin, don't worry if it spreads a little.

* Bake for about 40 minutes.

* Leave the cake in the tin until the chocolate is hardened enough to handle.

* Cool on a wire tray.

* Enjoy!

Scrumdiddyumptous Bites - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Scrumdiddyumptous Bites

Base
25 g (1 oz) Caster Sugar
125 g (5 oz) Plain Flour
100 g (4 oz) Butter or Margarine

Filling
100 g (4 oz) Butter or Margarine
100 g (4oz) Light Soft Brown Sugar
40 ml (2 tbsp) Golden Syrup
1 Small Can of Condensed Milk
2.5ml (1/2 tsp) Vanilla Essence
175 g (6 oz) Plain Chocolate
If you do not like dark chocolate use milk chocolate instead

18 cm (7 in) Square Cake Tin

* Pre-heat the oven to 180 C. 350 F. Gas Mark 4.

* Lightly grease the cake tin.

* Mix the flour and sugar together and rub in the butter, until it resembles breadcrumbs.

* Knead slightly then press the mixture into the tin.

* Bake in the oven for about 25 minutes. Allow to cool in the tin.

* For the filling stir the butter, brown sugar, syrup and condensed milk in a pan over a gentle heat, until dissolved.

* Boil for 7 minutes but keep stirring to prevent the fudge from sticking to the bottom of the pan.

* Take the pan off the heat and add the vanilla essence and beat with a wooden spoon until cool and shiny.

* Pour over the base in the tin and allow to cool.

* Melt the chocolate over a hot bowl of water and spread over the fudge.

* When cool cut into squares.

* Try to share these if you can!

* Enjoy!

Chocolate Roulade - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Roulade

100 g (4 oz) Plain Chocolate
4 Eggs
100 g (4 oz) Caster Sugar
300 ml (10 fl oz) Fresh Double Cream

* Cut a 30.5 (12 in) square of non stick paper. Fold up 2.5 (1 in) all the way round. Snip into the corners and secure with paper-clips to form a free standing paper case. Place onto a baking tin.

* Separate the yokes from the whites.

* Break the chocolate in a bowl and melt over a pan, leave to cool.

* Whisk the yolks and sugar until thick, then stir in the cool melted chocolate.

* Whisk the egg whites until stiff and gently fold into the mixture.

* Pour the mixture into the prepared baking tray.

* Bake at 180 C, 350 F, Gas mark 4 for about 15 minutes.

* Cover with a dampened tea-towel and leave overnight.

* Remove the tea- towel and flip the roulade onto a sheet of sugared greaseproof paper.

* Whip the fresh cream until softly stiff.

* Spread onto the roulade and roll up using the sugared grease proof paper.

* You may wish to decorate with whipped cream and chocolate flakes.

* Enjoy!

Images of India, Traditional Indian Meal, Bungay Rotary

Rotary Club of Bungay Presents

Images of India
Traditional Indian Meal

with entertainment by

The Natyapriya Dance Group

Sights and sounds of India
by Lyn and Desmond

Tuesday 29th April 2008
at 7pm

£15 per person

The Fisher Theatre, Broad Street, Bungay

Tickets on sale at the theatre or Chris Staines 01986 781267

All proceeds to:
Ghoraphur Girls Orphanage and School India
Akaash Ganga Home for Displaced / Abandoned
Children in Zamabad (salt pan area)

Bungay Rotary Web Site

Drop Scones - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Drop Scones
(Scotch Pancakes)

225 g (8oz) Self-Raising Flour
15 ml (1/2 level tbsp) Caster Sugar
1 Egg
300 ml (1/2 Pint) Milk
25-50 g (1-2 oz) Melted Butter
(Makes about 24 scones)

* Sift flour into a bowl and add sugar.

* Mix to a smooth batter with the egg and half the butter.

* Stir in remaining butter.

* Lightly brush a griddle iron or a heavy frying pan with melted butter and heat.

* Drop small rounds of scone mixture from a tablespoon into the pan.

* Cook over a moderate heat until bubbles show on the scone surface.

* Carefully turn over and cook for a further 2 minutes.

* Repeat until all the mixture is used up.

* Keep scones warm and serve immediately with butter and jam or a topping of your choice.

* Enjoy!

Chocolate Sauce & Profiteroles - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Sauce with Profiteroles

Profiteroles
65 g (2 ½ oz) Plain Flour
50 g (2oz) Butter
150 ml (6 fl oz) Water
2 Eggs, Lightly Beaten
150 ml (6 fl oz) Whipping Cream, Whipped

Chocolate Sauce
150 ml (6 fl oz) Double Cream
50 g (2 oz) Butter
50 g (2oz) Vanilla Sugar
175 g (7 oz) Plain Chocolate
2 tbsp Brandy


Profiteroles

* Heat oven to 200 C. 400 F. Gas Mark 6.

* Sift flour into dish.

* Melt the butter and water in a saucepan and bring to the boil.

* Remove from heat and tip the flour in all at once and beat with a wooden spoon until smooth.

* Cool for 1 to 2 minutes then gradually beat in enough of the beaten egg to give a piping consistency. Beat well until glossy

* Pipe small balls of the mixture onto a dampened baking sheet.

* Bake for 15 to 20 minutes or until crisp.

* Make a slit in the sides and cool on a wire rack.

* When they are cool fill a piping bag with the whipped cream. Add some into each profiterole.

* Put onto a plate or dish.


Chocolate Sauce

* Heat the cream, butter and vanilla sugar in a bowl over a saucepan of hot water. Stir until smooth. Take off the saucepan.

* Break the chocolate into the cream mixture and stir until it has melted and thoroughly combined.

* Stir in the brandy a little at a time. Leave to cool to room temperature.

* Pour over the profiteroles, leaving the remaining sauce to serve separately.

* You can double the ingredients if you want more to go round.

* Enjoy!

Vegetarian Nut Roast - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Vegetarian Red Wine and Nut Roast with Brie
Serves 4/6 people

1 Red and 1 Green Pepper, diced
1 Fat Clove of Garlic, crushed
2 Large Leeks, chopped
75 g (3oz) Margarine
100 ml (4 fl oz) Red Wine
100 g (4oz) each Brazils, Cashews and Almonds
(roasted and coarsely ground)
350 g (12oz) Wholewheat Breadcrumbs
Handful of Fresh Parsley, chopped
3 Leaves Fresh Sage, chopped
5 Eggs, Beaten
Tomato Juice to moisten
225 g (8oz) Sharpen Brie, sliced

* Heat oven to 170 C. 325 F. Gas Mark 3. Prepare a deep dish or tin by lightly greasing it.

* Sauté Pepper, garlic and leeks in the margarine for about 10 minutes.

* Add the red wine and simmer for another 5 minutes.

* Stir in the nuts, crumbs and fresh herbs.

* Remove from the heat and beat in the eggs.

* Add the tomato juice until mixture is soft but not runny.

* Spread half the roast mixture into the bottom of the dish. Put the brie on top and then add remaining mixture and press down lightly.

* Bake for about 45 minutes.

* Enjoy – it’s delicious!

Chocolate Hedgehog - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Hedgehog

Cake Ingredients
175 g (6 oz) Margarine
175 g (6 oz) Caster Sugar
3 Eggs
150 g (5 oz) Self-Raising Flour
5 ml (1 tsp) Baking Powder
25 g (1 oz) Dark Cocoa
1 Oven proof Basin

Decoration
100 g (4 oz) Butter
175 g (6 oz) Icing Sugar
30 ml ( 1 large tbsp) Dark Cocoa
2 Large Packets of Chocolate Buttons
1 Glaze Cherry
2 Seedless Raisins

* Lightly grease the basin.

* Preheat the oven to 140 C, 275 F, Gas mark 1.

* Cream the margarine and sugar really well.

* Sieve the flour, cocoa and baking powder.

* Beat in the eggs one at a time with a little flour.

* Fold in the remaining flour.

* If the mixture is too dry add a little milk.

* Pour the mixture into the basin and cook for about 1 hour. Test that it is cooked using a knife or skewer.

* Leave the cake in the basin until it has cooled then turn out.

* To Decorate the top beat the butter and icing sugar together.

* Dissolve the cocoa in a little boiling water and mix into the butter icing.

* Spread the flat, top side of the cake with butter icing.

* Cut down the middle and sandwich the two butter icing ends together.

* Spread the cake with the rest of the butter icing.

* To make the nose of the hedgehog put a little more icing at one to form a snout.

* Place either halved or whole chocolate buttons over the hedgehog to make the spikes leaving the area around the hedgehogs face clear.

* Mark the face with a fork and add the cherry nose and raisin eyes.

* Enjoy!

Easter Nests - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Easter Nests

Children will enjoy helping you make these.

1 x 200 g (8 oz) Bar of Milk Chocolate
Bag of Mini Chocolate Eggs
Shredded Wheat or Cornflakes
1 tin lightly greased

* Melt the chocolate in a bowl over warm water.

* Add the shredded wheat or cornflakes and mix well.

* Lay out portions on to the tin and mould until you have a nest shape.

* Leave in the fridge to cool.

* Lay a few of the mini eggs inside each nest.

* Don't forget to share with your children!

* Enjoy!

Hot Cross Buns - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Hot Cross Buns

250 g (8 oz) Self-Raising Flour
Pinch Salt
25 g (1 oz) Sugar
50 g (2 oz) Margarine
1 Egg
100 ml (4 tbsp) Warm Water
15 g Fresh Yeast (1/2 oz) or 3 x 5 ml Spoons Dried Yeast
1 x 5 ml Spoon Mixed Spice
25 g (1 0z) Sultanas
25 g (1 0z) Currants
25 g (1 0z) Cut Mixed Peel

Sugared Glaze
100 g (4 oz) Icing Sugar
15 ml (1 tbsp) Warm water

* Mix the flour, salt and sugar in a bowl.

* Rub in the margarine.

* Add the fruit and mixed peel.

* Add the yeast liquid and beaten egg to the flour.

* Knead well.

* Leave to rise in a warm place for 45-60 minutes.

* Turn the dough on to a lightly floured surface.

* Knead again lightly.

* Divide dough into about 8 pieces and shape into buns.

* Place on a greased baking tray and leave in a warm place until they double in size.

* To make the crosses on top you can either indent the tops with a knife or mix a smooth paste using flour and water and pipe onto the top.

* Bake in 220 C, 425 F, Gas Mark 7 for 15 - 20 minutes.

* While they are still warm brush the tops with a hot sugar glaze.

* Enjoy!