Art at The Orchard ~ "Turnips" A Print Exhibition by Julie Parker ~ September 2018

Julie Parker's back with a brand new print exhibition "Turnip".and we're delighted to see her quirky characters decorating the walls of The Orchard Tea Room again.

Julie has been having annual exhibitions here at The Orchard since 2014. In fact Julie Parker was the very first artist to exhibit her art in our tea room so we're always especially pleased to welcome her back here.

Open 10-4 daily until the end of September

Turnip

A Print Exhibition

By Illustrator Julie Parker 

The Orchard Tea Room & Farm Shop

Redmoor Lane

Wisbech

Cambs

PE14 0RN

August Art at The Orchard ~ Esther Marshall

This August we're delighted to see the return of popular Wisbech artist Esther Marshall to The Orchard Tea Room with an exhibition of original artwork.

Opening Hours 10am-4pm daily

The Orchard Tea Room & Farm Shop
Redmoor Lane
Begdale 
Elm
Wisbech
Cambs
PE14 0RN
Telephone: 07527 046184
Website: theorchardtearoom.co.uk Twitter: @OrchardTeaRoom Facebook: The Orchard Tea Room

Our dog friendly tea room is featured in an article in The Fens magazine

We made it into this month's edition of local magazine The Fens in a dog walking  article "Walking the Nene Way.

You can read it here:

Dogs on leads are always welcome here and situated as we are just off the A47 at Wisbech we think we're the ideal place to stop on your way to or from Norfolk when travelling with your dog.

The Orchard Tea Room & Farm Shop

Redmoor Lane

Wisbech

Cambs

PE14 0RN

Open 10-4 daily 

Apple Snow recipe ~ Snow in summer!

It's been so very hot these last few weeks, time to appreciate a little snow in summer ~ in this case Apple Snow for dessert!

Ingredients:

500 grams (1 lb) Bramley apples, peeled, cored and sliced.

50 grams (2 ozs) caster sugar.

2 tablespoons water.

2 egg whites.

Grated rind & juice of half a lemon.

Place sliced apples in a saucepan with the water and sugar, bring to the boil then simmer gently for approximately 15 minutes until the Bramleys are fluffy.

Blend to a puree and leave to cool.

When the apple mixture is cool whisk the egg whites until stiff before folding into the apple puree along with the juice & rind of the lemon.

Serve spooned into individual glass bowls.

Nice with sponge fingers. 

Art at The Orchard ~ Mary Win Art by Rosemary Ladeji

Throughout the month of July Rosemary Ladeji of Mary Win Art is exhibiting a selection of her original art work in our tea room. Do pop by and take a look at this local artist's work. Entry is free and we're open daily 10-4.

The Orchard Tea Room & Farm Shop

Redmoor Lane

Wisbech

Cambs

PE14 0RN

Apple and strawberry pie ~ recipe

We've been waiting until the English strawberries were in to share this customer recipe for a strawberry and apple pie.

Ingredients:

Pack of ready made shortcrust pastry

7 dessert apples (we suggest Royal Gala but our customer uses whatever she happens to have in her fruit bowl)

500 grams strawberries, washed, plugged & halved

2 tablespoons sugar + additional sugar for sprinkling on the pastry crust

Beaten egg for glazing

Method:

Peel, core & quarter the apples.

Put the apples in a saucepan with the sugar and 2 tablespoons of water, par cook until water is absorbed, watch carefully so the apples don't burn. Remove from heat and add the strawberries, leave to cool while you prepare the pie crusts.

Roll out the pastry and line your greased pie dish with half the pastry reserving the other half for the pie lid.

Spoon the cooled fruit mixture into the pie, top with pastry, seal edges, make a hole in the centre for steam to come out.

Glaze with beaten egg, sprinkle with sugar and cook in a pre-heated oven for 35-40 minutes Gas Mark 4, 180c, 350f until the pastry is golden brown.

Remove from the oven, serve warm or cold. Very nice with ice cream.  



.

Georgian Apple and Rose Petal Pie ~ Recipe

Apple pie is a great favourite served with custard or cream but have you ever heard of apple and rose petal pie? No, neither had we until a customer kindly shared this recipe with us:

Ingredients:

225 grams (8ozs)  puff pasty 

675 grams (1 1/2lbs)  Bramley apples

125 grams (4ozs) granulated sugar + additional sugar for sprinkling on crust

Grated rind of 1/2 lemon

A handful of rose petals (scented), washed with the base pinched out.

3 cloves 

A blade of mace 

Beaten egg to glaze

Method:

Peel, core & slice the apples into thick slices.

Place the apple peel, cores, cloves and mace in a saucepan with enough water to cover them.

Bring to the boil and simmer for about 30 minutes.

Remove peelings, cloves and mace before dissolving 125grams of sugar in the syrup, leave to cool.

Put the apple slices in a pie dish, sprinkle the grated lemon rind on top then add the cooled syrup.

Next scatter the rose petals on top.

Roll a pastry lid and cover the pie, leaving a hole to allow steam out.

Brush with the beaten egg and sprinkle lightly with sugar.

Put the pie dish on a baking tray and cook in a preheated over for 10 minutes on Gas Mark 8, 230c, 450f, followed by a further 30 minutes at Gas Mark 5, 190c, 375f.

Remove from oven and serve with clotted cream.