Aroundtown Magazine May June 2023 edition
Read the May/June edition of Aroundtown Magazine, South Yorkshire's free premier lifestyle magazine.
Read the May/June edition of Aroundtown Magazine, South Yorkshire's free premier lifestyle magazine.
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FOOD & ENTERTAINMENT<br />
recipes<br />
Picnic<br />
Summer days out<br />
aren’t complete without<br />
a picnic.<br />
But if you’re bored of a plain<br />
old sandwich and sausage<br />
roll, why not try something<br />
new with these easy to make<br />
recipes that will see you pack<br />
your best picnic yet.<br />
Vegetable<br />
pinwheels<br />
Makes 12<br />
Ingredients<br />
1 small carrot, grated<br />
1 small courgette, grated<br />
1 small red onion, finely chopped<br />
120g garlic and herb soft cheese<br />
1 sheet ready rolled pastry<br />
Beaten egg/milk for washing<br />
Cheese and<br />
spinach scones<br />
Makes 12<br />
Ingredients<br />
240g self raising flour<br />
1tsp baking powder<br />
80 cheddar, grated<br />
75g unsalted butter, cubed<br />
80g fresh baby spinach<br />
1tbsp milk<br />
Beaten egg/milk for washing<br />
Method<br />
Preheat oven to 200c/gas mark 6.<br />
Line 2 baking trays with greaseproof<br />
paper.<br />
Squeeze out any excess<br />
juice from the grated carrot and<br />
courgette.<br />
Roll out the ready-made pastry.<br />
Spread a thin layer of cream cheese.<br />
Cover the cheese evenly with the<br />
Method<br />
Preheat oven to 200c/gas mark 6.<br />
Line a baking tray with greaseproof<br />
paper.<br />
Heat a splash of oil in a pan and<br />
fry the spinach until wilted. Finely<br />
chop. Don’t wilt with hot water as it<br />
will be too wet for the mixture.<br />
In a bowl, add the flour and baking<br />
powder then mix in the spinach. Add<br />
the cubed butter and rub in until you<br />
get a breadcrumb consistency. Stir in<br />
the cheese.<br />
Add splash of milk and stir with<br />
a knife until a dough starts to form.<br />
Once combined, turn out onto a<br />
floured surface and roll to 2cm thick.<br />
Cut out the scones using a 5cm<br />
cutter.<br />
Place on your prepared trays and<br />
brush with egg or milk.<br />
Bake for 20 minutes until risen and<br />
golden.<br />
grated vegetables then sprinkle over<br />
the onion.<br />
Roll the pastry back up as tightly<br />
as possible. Cut into 12 equal<br />
pieces, roughly 2cm wide.<br />
Lay each pinwheel flat on the<br />
baking sheet, spaced evenly as they<br />
will spread in the oven. Give them<br />
an egg/milk wash and bake for 30<br />
minutes until golden.<br />
ROBIN HOOD<br />
CRAFTED IN AUGHTON, SHEFFIELD<br />
A MODERN TWIST ON TRADITIONAL INN-KEEPING<br />
SUNDAY<br />
food served<br />
12-7pm<br />
• Slow roasted<br />
beef ef<br />
• Hon<br />
ey roast<br />
gam<br />
mon<br />
with sausage meat<br />
stuffiing<br />
• Roast leg of<br />
lamb<br />
• Turkey<br />
breast with<br />
chipolata sausageage me<br />
at stuffinng<br />
• Veg<br />
gie nut and cranbe<br />
rryry roast<br />
All served with<br />
homemade<br />
pu<br />
ds,<br />
mash potato,<br />
dripping<br />
roa<br />
sties<br />
and vegetables<br />
Full<br />
menu also available<br />
• FISH<br />
FRIDAY speciality fish<br />
dis<br />
hes<br />
• Starters<br />
and<br />
tapasas<br />
• Pub classics<br />
and<br />
hearty mains<br />
• Vegetarian<br />
and<br />
vegan<br />
menu<br />
• Burgers and gril<br />
ls<br />
• Specials<br />
board<br />
• Lunch menu<br />
with lighter bites<br />
• Craft and cask<br />
ales,<br />
premium<br />
lagers and wines<br />
QUIZ<br />
NIGHT<br />
Ever<br />
y Thursday<br />
Irish<br />
Bingo,<br />
pl<br />
ay your card<br />
right,<br />
open<br />
the box with<br />
jackpots to be won<br />
Sund<br />
ay 18th <strong>June</strong><br />
book now for<br />
Father<br />
’s Day<br />
OPEN Mon-Sun 12pm-11pm • FOOD SERVED Mon to Thurs 12pm-8pm, Fri & Sat 12pm -9pm, Sun 12pm-7pm<br />
Main Street, Aughton, Sheffield S26 3XJ 0114 2877468 5* Food Hygiene rating<br />
E: info@robinhoodaughton.co.uk | www.robinhoodaughton.co.uk robinhoodinaughton<br />
76 aroundtownmagazine.co.uk
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