Summer at last
It seems that summer has finally decided to arrive and with it the prospect of food outdoors, be it picnics, barbecues or sipping coffee and watching the world go by. Here at Peter's Yard we've been busy opening our new Stockbridge bakery and café in Edinburgh, planning for some food shows we will be attending over the next few months and searching out new topping recipes for you.
As ever, the new topping recipes are shared with newsletter subscribers first, they will be on the website later this week in our recipe section to make it easy to find them in future.
New bakery and cafe in Edinburgh
Our new Stockbridge café and bakery opened on Thursday, 18 July. It's open from 8am to 10pm weekdays and 9am to 10pm at the weekends.
Our assortment is based on recipes from partner and master baker Jan Hedh. We've a wide range of food and drink for you to choose from, all freshly made on site. There's all the favourites that regulars will know from our Quartermile bakery including fresh bread from 8am in the morning (9am at weekends), pastries, ice cream, chocolate and our no compromise sourdough pizza, which can also be ordered to take away.
We've great coffee, teas from Betjaman & Barton in Paris (including lots of Japanese teas to choose from) and delicious Cuddybridge apple juice.
Carys and her team hope to see you around and we're looking forward to being part of the Stockbridge community.
Our Opening Hours in Stockbridge are:
Weekdays: 8am – 10pm
Weekends: 9am - 10 pm
You can find us at 3 Deanhaugh Street (next to Pizza Express) down in Stockbridge. Our number is 0131 332 2901.
You can find the team in Edinburgh on Facebook here:
www.facebook.com/PetersYardEdinburgh
Summer recipes
We are always on the look out for peoples' favourite toppings for our crispbread, here are a few that have been shared with us recently. All are perfect for summer eating whether you are entertaining friends or just treating yourself to a tasty lunch.
Ways with beetroot, Ailbhe from Simply Splendiferous
Food blogger and designer Ailbhe loves creating easy to cook dishes that let the flavours of the ingredients sing. Baby beetroots have just come into season and have a great earthy sweet flavour. Ailbhe also loves sketching so as well as photos she shared her delightful sketches of the finished dish with us.
Beetroot, Feta & Walnut
For 4 people (plenty)
250g cooked beetroot
3 - 4 tablespoons freshly squeezed orange juice
2 tablespoons olive oil
salt & pepper
feta cheese
2-3 tablespoons walnut pieces
Start by toasting the walnuts in a dry frying pan. Be careful not to burn (no need to remove skin). When they are beginning to take on some colour remove from heat and allow to cool. Crush roughly with a pestle and mortar until like fine breadcrumbs but not paste.
Roughly chop up the beetroot and place in a food processor (I used the attachment to my handheld blender). Add the orange juice, the olive oil, salt and pepper and blend in pulses. The aim is to make a rough puree of the beetroot but that it still retains some texture. Add more orange juice if needed. Test for seasoning and adjust if required.
Crumble the feta.
Now build your crispbread. Smear a generous dollop of beetroot, scatter the top with feta then some crushed walnuts. Find dark corner of a room to enjoy. A drop or two of olive oil over each or a dribble of orange juice intensifies the pleasure.
Alternative topping: Beetroot & Fennel
Make a puree of the cooked beetroot as above.
Finely slice some fennel bulb into translucent slices. Chop some chives and fennel (or dill) leaves.
Smear the beetroot puree on Peter's Yard crispbread and top with fennel, herbs and a drizzle of orange juice.
Avocado & Curry Leaf chutney style dip, Sheba Promod of Absolute Indian
Food writer and cookery teacher Sheba shared this recipe with us after trying our crispbread recently. Sheba calls this a chutney but its more like a spicy dip. Sheba told us that although avocadoes aren't thought of as Indian they are grown in Kerala. She also said:
'This recipe does not have the usual luscious, sticky like characteristics of a so called 'chutney' and more to the point, it needs to be prepared as close to the serving time as possible due to the discolouring of the flesh. I had added the urad dal as an optional ingredient here. By no means should you feel that the chutney will be incomplete in its flavour should you omit; that's far from the truth. However the urad dal gives an additional nuttiness and delightful crunch that is almost reminiscent of popping candy. With or without, both are addictive in equal measure.'
Sheba served this with our sourdough crispbread at a recent dinner party as a light canapé and they were gone in a flash.
Ingredients
¾ tsp black mustard seeds
2 dried, whole red chillies
1 medium, ripe avocado
1 tbsp vegetable or coconut oil
½ tsp uncooked urad dal (optional)
¼ medium onion, finely chopped
1 clove garlic, crushed
6-7 curry leaves
½ green chilli, finely chopped
2 tbsps fresh coriander leaves, finely chopped
1 tsp lemon juice
¼ tsp salt
¼ tsp coarse black pepper
Heat the oil in a small pan and fry the mustard seeds, whole red chillies, curry leaves and urad dal if and fry for 5-10 seconds until the mustard seeds have popped. Add the onions and garlic and fry on a low-medium heat for 8-10 minutes until they are soft and sweet; be careful not to brown them as this can result in a slightly bitter chutney.
Once fried, transfer the mixture to a large bowl and leave aside for a few minutes to cool. Once cooled, scoop out the avocado and add to the bowl along with the chopped coriander, salt, pepper and lemon juice. Using a fork, smash the avocado, ensuring that the fork runs through the rest of the contents in the bowl whilst you are doing this. This just helps to release the sweet and warming flavours of onions and mustard seeds.
Serve immediately with crispbread.
Using Fruity Vinegars, Rupert Parsons of Womersley Fruit & Herb Vinegars
Rupert owns award winning artisan producer Womersley Fruit & Herb Vinegars and he shared these recipes with us after he'd first tasted our mini crispbreads and got enthused about how well they would work with some of his favourite recipes using his own vinegars.
Smoked Mackerel Pâté
Rupert adapted this from a recipe his Mum gave him, adding extra tang with the vinegar to cut through the mackerel's natural oiliness.
Ingredients:
2 Smoked Mackerel Fillets, boned and flaked
3oz Cream Cheese
1 tsp Horseradish Sauce
2 tsp Womersley Lemon, Basil, Bay & Juniper dressing
Black Pepper
Method:
Place all ingredients into a blender and blend until achieving a smooth consistency. You may need to add a little more Horseradish or Lemon Dressing to get the taste to your liking.
Serve with Peter’s Yard “minis” or fresh crusty bread.
Bite size fruity desserts
Rupert told us 'the taste and texture of these crispbreads is so divine that they deserve to be matched with something special, so I thought I would have a go at a little fruit compote: something sweet on those sourdough minis!'
Compote:
200g Strawberries, stalks removed and sliced
100g Blueberries
70ml Womersley Strawberry & Mint Vinegar
15g Granulated sugar
Peter’s Yard mini Crispbreads
To decorate:
Sliced strawberry
Blueberry
1 Tsp Crème Fraiche
Method:
Bring the compote mixture to the boil, reduce heat and simmer until it becomes a well reduced jam (approximately 30 minutes)
Remove from the heat and allow to cool.
Chill overnight.
Spoon carefully onto a crispbread, add the crème fraiche and fruit decoration.
Serve before it all slides off!
If you've got a favourite topping you'd like to share with us then email linda@petersyard.com and if we feature your recipe we will send you some crispbreads as a thank you.
Food shows
We will be taking our artisan sourdough crispbread to a few shows and food festivals over the coming months. We hope that some of you will be able to come along and join us to meet the team and find out more about the story of our crispbread.
We will be at:
Shrewsbury Flower Show: 10-11 August, The Showground Shrewsbury (we will be in the food hall)
Ludlow Food Festival: 7-9 September, Ludlow
Thame Food Festival: 29 September, Thame, Oxfordshire
Cheese and Wine Festival: 12-14 October, Southbank, London
This is the first time we have attended any food festivals so we are looking forward to meeting lots of fans and new faces.
If you want to keep up with whats happening at Peter's Yard you can find us on Facebook and Twitter here:
www.facebook.com/PetersYard
http://twitter.com/PetersYard
Whatever you have planned for your summer we hope you have chance to try the topping recipes or visit us in Edinburgh or at a food show.
Wendy
Credits:
All recipes and photographs and pictures are copyright the contributors and are used here with their kind permission.
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