Welcome to 2019! First a huge thank you to all our
customers for their patronage in 2018, and we hope everyone enjoyed the
Christmas festivities, and are feeling good for the New Year. Until today,
the weather’s been mild and kind to us after a rainy patch, and it was great
seeing all the dog walkers out enjoying the fresh air. (Which reminds me
to bake our dog treats!!).
We're back open in Lemana after a short Christmas break, and have expanded our usual menu offerings to ensure we’ve got plenty of healthy treats and meal options available. We’re also aiming to have more in the front counter unit for both eat-in and takeaway, including various grab-and-go items. Today options included a gluten-free lemon drizzle cake, vegetarian sausage rolls, and our Lemana banana bread for starters. The recipe for the sausage rolls is below, if you fancy trying them yourself – let us know how you get on!
Vegetarian Sausage Rolls
(This recipe is adapted from one by Rose Elliott).
Make pastry by combining 175g wholemeal floor with 125g butter and 1 tsp baking power to make ‘breadcrumbs’. Mix in 75g grated cheese, and add water to form soft dough.
Combine 125g mixed ground nuts, 50g mashed potato, one large onion chopped and fried, 1 tsp yeast extract (e.g. Marmite), 1 tsp dried sage, 1 egg, salt and pepper. Form into small ‘sausages’ and bake for 20mins at 160C.
Thinly roll out pastry and brush lightly with a sweet chutney. Place slightly cooled sausages on pastry and roll up, cutting to shape. Bake finished rolls for about 10-15mins at 230C having brushed tops with milk or beaten egg and dusting with seeds of your choice.