Summer has come to the Riverside Cafe and our new exciting summer menu is now being served.
Light homemade summer soup served with local artisan bread. We have a new range of salads and toppings and delicious and delectable homemade cakes. All served in our new look cafe with the same warm and friendly welcoming staff.
Café Opening Hours
Mon to Fri: 9.30am - 5.00pm
Sat: 9.30am - 5.00pm
Sun: 10.30am - 4.00pm
A range of teas, coffees, juices and cakes are served all day
Recipe of the Month
Carrot and Ginger soup
Ingredients: 1 medium onion, 6 fresh carrots, 2" piece of fresh ginger, 1 small potato, 1 pint of Vegetable stock, a little olive oil, salt and pepper to season.
Method
Peel and chop all vegetables and ginger to same size , fry the onions in a little olive oil until soft then add the vegetables and ginger and fry for one minute stirring continuously.
Add the stock and bring to the boil, then lower the heat and simmer for 20 mins until the vegetables have softened.
Blitz with a hand Blender and season with salt and pepper to taste. Add more boiling water to reach your preferred consistency.
A lovely soup on any day.
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Seasonal Special
Banana and Chocolate Cake
Ingedients: 8oz butter, 8oz caster sugar, 8oz self-raising flour, 4oz cocoa powder, 6 free range eggs, 3 ripe bananas
Topping
1oz cocoa powder, 4oz icing sugar, 1oz butter, Boiling water
Method
Mix together softened butter, sugar, flour and eggs in a bowl until smooth. Mash bananas together with a fork and add to mixture. Put mixture in to an 8” cake tin and place in an oven set at 180 for 40 minutes or until firm. Check cake with a clean knife and allow to cool.
To make topping put icing sugar in a bowl with the butter and cocoa powder and add a little boiling water to cream together. Spread on top of cake. Eat
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Vegetarian Café
