Fancy taking your doggie out with you for a cup of tea or light lunch? Try The Animal Health Trust cafe in Newmarket which is open daily from 9.30am to 4.30pm. Their homemade soups, quiches, salads and cakes are all very good. The courtyard is also delightful on a sunny day, with ride-on toys provided for the kids.
The French lady in our village has started a frog patrol. She goes out in the evening to rescue frogs from the traffic. We are not quite so sure of her intentions.
Wow. I have just made sweet chilli prawns with a recipe sent by the Suffolk Chilli Company, using their Extra Hot sweet chilli sauce. The sauce really is extra hot, it reminds me of the fiery Durban curry called Mother in Laws Tongue. Needs a little respect! Look out for the recipe on our new Dish of the Day.
The sun is out so that must mean it's barbecue time! Denise and Adrian from The Chilli Company sent suffolkfoodie some jars of their chilli sauces and chutney to sample, so first up is the Extra Hot smoky chipotle sauce - half of the 280g jar easily covered nine fat pork ribs as a marinade. I barbecued them and then the family moved in and wolfed them down before I had a chance to take a snap, so the picture is of the ribs marinading.
Well, the sauce was lip-tingling hot. The cooked ribs had a good kick of chilli, but were by no means overpowering. The sweet and smoky flavours were not lost through the heat of the chilli. However with a little more on the side for dipping the full force was apparent. A delicous sauce, not for the faint hearted, but for those that like it hot - deliciious as a marinade or as a sauce.
Paul Foster is making his name with restaurant critics and is due to appear on The Great British Menu on TV next month. He's Head Chef at Tuddenham Mill. Lunch today was very good indeed with the menu featuring some interesting herbs, some of which I believe are foraged locally. Pictured is my main course of potato terrine, artichoke, mushrooms and watercress. I am pretty sure the plate has chickweed on. What does everyone think?
A set lunch is £20 for two courses and £25 for three courses, with both an amuse bouche and very generous plate of home baked breads. A bit of a treat for a Monday!
Proper leaf tea and fresh homemade cakes all served at 5.15pm when Southwold usually closes up for the night. Winter afternoon teas are served at Tillys until 6pm. Thank you Tillys!
An invitation to Bingo on Monday night meant that inspector x and suffolkfoodie had no time for supper beforehand. Our Winners Dinner was a welcome surprise. A hot and tasty baked potato jam-packed with prawns in mayonnaise for the budget price of £3.50. Many other businesses in the customer service sector could take a leaf out of the book of Winners Bingo Halls. What amazing staff - friendly, fun and helpful. In case you were wondering we did get a winning line, but being the amateurs that we are, called too late and missed the prize!
Today is National Yorkshire Pudding Day. Here is our recipe:
150g plain flour
salt and pepper
4 tablespoons beef dripping or for the healthy option, olive oil
Sift the flour into a bowl, make a well in the centre and add the eggs. Beat together slowly adding the milk and water. A hand blender will help with any lumps, just whizz all the ingredients together. Season with salt and pepper and leave to rest. Divide the fat between the hollows of a bun tin, or in one large shallow pan and heat in the oven 220C/Gas 7 until hot and smoking. Pour in the batter and place straight back in the oven. Cook for 20 - 30 minutes depending on the size of the tins.
I found another good lunch stop in Southwold. You can't miss the Blyth Hotel as you arrive in the town. It's not on the seafront, just a short walk away. The bar and dining area has a rustic look and some great dishes on the blackboard. I had a roast beef and horseradish sandwich which arrived with some chips and a little pot of homemade coleslaw.
@ theoldkitchen (fellow tweeter) has quite rightly pointed out the misspelling of the word bagel. So let's be clear - in the USA it's Bagel, in Brick Lane (and Jewish cuisine) it's Beigel - innit.