Waverley Stores

Breakfast now being served until 12pm 🍅🥑🥬🍳🍞☕️🍴

And the winner of our free brekki is Gawain Williams. Well done thank you for sharing 🍴

So we have some great news we will now be serving breakfast/brunch every Monday and Tuesday from 9am till 12pm from Monday the 8th of April. Our veggie all organic breakfast will include 2 eggs, avocado, beans,mushrooms, roasted vine cherry tomatoes, kale and our homemade spelt toast all for £7.95. Please like our page this post, tag a friend and share for your chance to win a free breakfast. We will be drawing the competition winner 7pm Sunday the 7th of April.

We have been very busy today making our own bread! Only 5 left come and get them before they are gone #homemadebread 🍞

Hi All
Pancake Day next Tuesday. I made this batch gluten free (with gram flour) and it needed a little watching for the first pancake. After that all went smoothly. I occasionally stray away from 'traditional' but I always come back to the citrusy pancakes I grew up with. Back in those days we were looked at in wonder by friends and neighbours because my father used orange juice as well as lemon juice!
... Ingredients:
100g gram flour or plain white flour 1 egg 200ml milk mixed with 100ml water 1 tablespoon oil plus a little extra to oil the pan Lemons and clementines Maple syrup or honey to sweeten
Method:
Place the flour in a bowl and drop the egg in the centre. Mix into the flour and gradually add the milk and water until all the flour is worked in. Add the tablespoon of oil then beat well for a minute or so.
Heat the pan adding a little oil. When really hot add the batter and swirl it around the pan as you would for an omelette. Let it set for a minute then start loosening the edges and turn to cook the other side. The first pancake is often difficult but keep going! Turn out onto a warm plate and serve with ...... you choose.
Have a good week from Waverley Stores Waverleyonline.co.uk
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We will have Welsh cakes and Bara Brith available tomorrow to purchase , St David’s Day 🌼 First come, first served!!

Hi All
I make a batch of soda bread every week and only occasionally buy 'shop' bread. It's not a chore - soda bread is so straightforward and easy to make. It takes just 10 minutes to get the ingredients together, mixed, in the baking tin and into the oven. The choice of flour is important and Waverley Stores always has a good supply of top quality flour in stock. Waverleyonline.co.uk.
Soda Bread
... Ingredients:
200g plain wholemeal flour 200g plain white flour 2 teaspoons of bicarbonate of soda 1 teaspoon of salt 500ml of buttermilk or natural yoghurt - room temperature or 'hand' hot.
Method:
Preheat your oven to 200c / Gas 6 Line a loaf tin with a strip of parchment paper Mix the flours, bicarbonate and salt - mix well, the bicarbonate needs to be thoroughly mixed through. Pour on the buttermilk/yoghurt and mix to a sticky dough ( you can add a drop of water if you need to). Sprinkle some flour onto the work surface and flour your hands. Tip the dough onto the work surface and bring it together. Roll it into a sausage shape the length of the baking tin. Place the dough in the tin and level out. Make a deep cut, lengthways, through the dough. Bake for 35 minutes.I usually take the loaf out of the tin at this stage and peel off the parchment paper. Then I return it to the oven on a baking tray for another 15 minutes or so. Cool on a wire rack.
This bread is delicious with EVERYTHING, with soups, as sandwiches, with homemade jams or marmalade or toasted. It freezes well too.
Have a good week
From Waverley Stores Waverleyonline.co.uk
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Organic Chocolate Cake We love being asked to make cakes, especially birthday ones!! This was ordered for one of our Waverley customers and they loved it!! Organic chocolate cake made to order for any occasion, Orders taken in store or by giving us a call 01267 236521 Have a fab week!! ... Waverley Crew
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Hi All Making this cake takes a little longer than my usual ‘all in one’ recipes but it’s worth the extra time. Light and delicate and delicious - perfect for afternoon tea or add a spoonful of creme fraiche for a special pudding Yoghurt and Vanilla Cake Ingredients:
... 150ml natural yoghurt 150ml vegetable oil 3 eggs - separated 250g caster sugar 2 teaspoons vanilla extract Grated rind of half a lemon 175g Doves Farm gluten free plain flour 75g potato flour - or cornflour
Method:
Grease and line a 9 inch cake tin
Set your oven to 180C, 160C fan, Gas 4, 350F
Place the egg yolks, yoghurt and caster sugar in a bowl and whisk until light and pale in colour. Still whisking slowly add the oil - a few teaspoons at a time Mix in the vanilla and lemon rind. Now add the two flours - still whisking Next - in a separate bowl - whisk the egg whites until they form stiff peaks. With a large metal spoon fold the egg whites into the mix. Pour the batter into the prepared tin and bake for 30 min or until the cake is coming away from the side of the tin or test with a skewer - if the skewer comes out clean the cake is cooked. Leave to cool for 15 minutes then remove onto a plate - very, very carefully. Sprinkle with icing sugar.
Have a good week from Waverley Stores Waverleyonline.co.uk
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Hi All If I were to pick one recipe for you to try this would be it. Not many ingredients and really takes no time at all. Vegan & Gluten Free & Delicious
Ingredients:
... 300g mashed potatoes 12 Kalamata olives 1 tablespoon oil for frying Seasoning - I use a pinch of oregano and paprika plus salt and pepper
Method:
Heat the oil on a pan Add the seasoning and the olives to the mashed potato and mix. Divide the mashed potato into 4 and shape into rounds with your hands. Place the rounds on the hot pan and brown for 2 or 3 minutes. Turn to brown the other side. It’s very, very similar to making bubble & squeak! Serve with your favourite salad.
Have a good week from Waverley Stores Waverleyonline.co.uk
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Hi All
This recipe is so quick and easy to make and delicious too. It goes well with almost everything from saucy curries, jacket potatoes, pasta or as a filling for pitta breads....whatever you like will be enhanced by this tasty little dish. You can use shredded cabbage or even part cooked brussel sprouts instead of kale if you prefer.
... Have a good week from Waverley Stores
Ingredients:
2 tablespoons of coconut oil 1 teaspoon chilli flakes 1 teaspoon cumin seeds 1 teaspoon turmeric A small handful of dried curry leaves 1 onion, finely sliced 3 cloves of garlic, crushed and chopped 150g shredded purple kale, or green or Italian kale if you prefer 15g of desiccated coconut 15g of coconut chips A handful of cashew nuts. Salt
Method:
Heat the oil in a large pan and add the chilli flakes, cumin seeds, turmeric and curry leaves. Fry gently for a couple of minutes. Add the onion and garlic and fry until soft. Now add the shredded kale with a pinch of salt and a splash of water. Cook for five minutes or so - stirring constantly - then add the coconut and cashews. Stir well then serve.
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Hi All
Happy New Year! We are down to our very last jar of 2018 marmalade! Luckily the bitter Seville oranges are in season rand it's best to buy them now. My recipe will make about 3.5kg but you can use half quantities - or even quarter if you want just a jar or two. I usually make the marmalade over two or three days. Strangely it seems to take less time that way! Order your Seville oranges from Waverleyonline.co.uk and don't forget the lemons!
... Ingredients:
1.4kg Seville oranges 1 teaspoon of salt Juice of 2 lemons 2.7kg of granulated sugar 2.4 litres of water 300ml of water
Method:
Put the 2.4 litres of water in a large preserving pan and add the washed oranges and the salt. Bring up to the boil then simmer until soft. Leave to cool (overnight!). Reserve the liquid Halve the oranges and scoop out the pith and pips. Put the pith etc into a small saucepan with the 300ml of water. Bring to the boil and simmer for 10 minutes. Strain and add back to the liquid in the preserving pan. Now it's time to slice the orange peel. You can slice as thinly or thickly as you like. Add the sliced peel, the lemon juice and the sugar to the preserving pan. Gently heat, stirring constantly, until the sugar is dissolved. Now bring up to a rapid boil until it reaches setting point. Usual test for setting: put a spoonful of boiling marmalade onto a very cold saucer. Allow to cool. If set it will wrinkle when you push it across the saucer with your finger. If you are too busy to pot up the marmalade straight away you can leave it until the next day. Just bring back to the boil and then pot up as usual.
Have a good week from Waverley Stores
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Faith’s Sprout Angel Have a lovely Christmas everyone!! From the Waverley crew 🎄

Hi All If you or any of your friends or relatives are gluten intolerant don’t miss out on Bread Sauce this Christmas. When I heard someone suggest using celeriac instead of breadcrumbs I thought it was worth a try. So this morning I made a batch and - it’s really, really delicious and easy to make. I’m sure it will be a very good accompaniment to many dishes throughout the year.
Ingredients:
... 600ml of oat milk - or whole cow’s milk works well too 2 bay leaves 1 medium onion, sliced 4 cloves - or more if you like 700g of celeriac peeled and cut into cubes Salt Pepper Method:
Warm the milk in a pan an add the sliced onion, bay leaves and cloves. Add the cubed celeriac and simmer for 20 minutes or so until the celeriac is soft. Now remove the bay leaves and the cloves. Blitz until smooth - I think I blitzed in a clove but it was fine. Season with salt and pepper.
Have a good week from Waverley Stores Waverleyonline.co.uk
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Christmas Dinners started this week!! Next Available on 12th December 🎄

Last orders in by Wednesday 19th of December for veg boxes, cakes, bread, quiches and nut roasts, call 01267 236521 to order or for more information 🍠🥔🥕🥦 🍞🥧🍰

Hi All These patties are really tasty. Gluten free and vegan - and I think they look really good too. You can use any seeds you have in your cupboard - fennel seeds or mustard seeds would work well.
Squash & Chickpea Patties
... Ingredients:
A little oil for frying - I use coconut oil. 500g squash - I used Crown Prince but Butternut works just as well - deseeded and roasted and then peeled and roughly mashed. Can of chickpeas - drained and mashed - you may prefer to blitz in a food processor. A couple of spring onions - trimmed and sliced or 1 small onion chopped finely. 2 teaspoons coriander seeds 2 teaspoons of cumin seeds 2 teaspoons of chilli flakes (optional). Salt and pepper A dish of mixed seeds - sesame, pumpkin, sunflower...
Method:
Mix the mashed squash and the mashed chickpeas together in a large bowl. Stir in the spring onion. Grind the coriander seeds, cumin seeds, chilli flakes and salt and pepper together with a pestle and mortar and add to the squash mixture. Heat the oil in a large pan. Now take a handful of mixture and roll into a ball then flatten to make round burger shapes. Place the pattie on the dish of seeds then sprinkle a few seeds on top. Carefully add the seeded patties to the pan and cook on a medium heat, turning gently every now and then, for about 10 minutes until golden on both sides.
Have a good week from Waverley Stores Waverleyonline.co.uk
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It’s the most wonderful time of the year 🎄🎅🏻🍽 booking not essential