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PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by a BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. SUFFOLK CYDER VINEGAR & SEA SALT SOURDOUGH BITES Suffolk Cyder Vinegar & Sea Salt Sourdough Bites – case of 8. £ 14.99. Savour the crunch of these sourdough bites, made using our signature sourdough starter that’s slowly fermented for 16 hours. Crafted from Shipton Mill flour, they’re hand baked and generously seasoned with Suffolk cyder vinegar and sea salt. 95kcal per 26gserving.
THE BEST CHEESEMONGERS IN THE UK GOOD THINGS TAKE TIME Good things take time. At Peter’s Yard, our most important ingredient is time. Time for our sourdough to ferment; time for each cracker to cook and cool to irresistible crispness; time for you to savour each bite. It takes time to make our award-winning crispbread. We believe it’s time well spent.PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by a BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. SUFFOLK CYDER VINEGAR & SEA SALT SOURDOUGH BITES Suffolk Cyder Vinegar & Sea Salt Sourdough Bites – case of 8. £ 14.99. Savour the crunch of these sourdough bites, made using our signature sourdough starter that’s slowly fermented for 16 hours. Crafted from Shipton Mill flour, they’re hand baked and generously seasoned with Suffolk cyder vinegar and sea salt. 95kcal per 26gserving.
THE BEST CHEESEMONGERS IN THE UK THE TEAM | PETER'S YARD Riz Bell. Technical Manager. I love our Fig & Spelt sourdough crackers with a good gruyere and a side of fresh grapes. Naomi Smith. Sampling & Events Manager. Our Pink Peppercorn crackers with Brussels pâté and caramelised shallots are simply delicious! George Wood. Supply Chain Development Manager. I love our Fig & Spelt sourdough crackers WIN A SELECTION OF ARTISAN FOOD WITH PIPER'S FARM This month, we’re delighted to be partnering with Devonshire-based sustainable food suppliers Piper’s Farm for an excellent giveaway, offering three lucky winners the chance to WIN a selection of prizes, all of which include our award-winning sourdough crackers.. Founded in 1989, Pipers Farm is a destination for artisan food that is produced sustainably and in harmony with nature – with A GUIDE TO BRITISH CHEESE VARIETIES Hard. Examples: cheddar, crumbly Lancashire, red Leicester. The majority of British cheeses fall into this category as almost all our historic varieties – known as territorials – are made in this way. The cheese is pressed after being made to remove as much moisture as possible, meaning it will last longer and develop a stronger flavour. CHICKEN LIVER PARFAIT To celebrate our partnership with British Charcuterie Live, we’re sharing this Chicken Liver Parfait recipe with you, created by the founder of the event, Henrietta Green.. For years, Henrietta would make this for eager family and friends as a gift. It’s like a pâté, only richer and smoother and, providing you seal the parfait with butter, it will last about a week.PICKLED HERRING
Place the herring fillets in 500ml of water, 100ml of the vinegar and 1 tbsp salt and leave in the fridge for 4-5 hours. Drain thoroughly. Combine the remaining ingredients in a saucepan with 500ml water. Bring to the boil and stir to dissolve the sugar. Allow to cool completely before pouring over the salted herrings. MIXED BUNDLE OF SOURDOUGH BITES Savour the crunch of these sourdough bites, made using our signature sourdough starter that's slowly fermented for 16 hours. Crafted from Shipton Mill flour, they're hand baked and seasoned with all-natural ingredients for a deliciously moreish snack. This mixed bundle contains 6 x 90g bags - two of each recipe (Anglesey Sea Salt & Cracked Pepper, Suffolk Cyder Vinegar & Sea Salt and WestMANDELMUSSLOR
Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuitycoloured and
SAVOURY DANISH PASTRIES Sweet Danish pastries are widely available outside Scandinavia, but savoury ones are less common. This recipe is taken from ours and Signe Johansen’s cookbook Smörgåsbord – they’re made with a pea, mint and feta filling which works perfectly with the buttery flavour of the pastry. Wrap these up to take on a picnic, and savour the moment with your favourite summer beverage. BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of CRAYFISH AND AVOCADO Optional: dill. Chop the avocado into large chunks, dice the onion very finely and crush the garlic. Chop the crayfish tails roughly. Mix together in a bowl, with just enough creme fraiche to bind the ingredients together. Add dill if you want to – I prefer it without – and season with salt, pepper and sweet chilli sauce. GOOD THINGS TAKE TIME Good things take time. At Peter’s Yard, our most important ingredient is time. Time for our sourdough to ferment; time for each cracker to cook and cool to irresistible crispness; time for you to savour each bite. It takes time to make our award-winning crispbread. We believe it’s time well spent.PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by a PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of SUFFOLK CYDER VINEGAR & SEA SALT SOURDOUGH BITES Suffolk Cyder Vinegar & Sea Salt Sourdough Bites – case of 8. £ 14.99. Savour the crunch of these sourdough bites, made using our signature sourdough starter that’s slowly fermented for 16 hours. Crafted from Shipton Mill flour, they’re hand baked and generously seasoned with Suffolk cyder vinegar and sea salt. 95kcal per 26gserving.
THE BEST CHEESEMONGERS IN THE UK GOOD THINGS TAKE TIME Good things take time. At Peter’s Yard, our most important ingredient is time. Time for our sourdough to ferment; time for each cracker to cook and cool to irresistible crispness; time for you to savour each bite. It takes time to make our award-winning crispbread. We believe it’s time well spent.PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by a PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of SUFFOLK CYDER VINEGAR & SEA SALT SOURDOUGH BITES Suffolk Cyder Vinegar & Sea Salt Sourdough Bites – case of 8. £ 14.99. Savour the crunch of these sourdough bites, made using our signature sourdough starter that’s slowly fermented for 16 hours. Crafted from Shipton Mill flour, they’re hand baked and generously seasoned with Suffolk cyder vinegar and sea salt. 95kcal per 26gserving.
THE BEST CHEESEMONGERS IN THE UK THE TEAM | PETER'S YARD Riz Bell. Technical Manager. I love our Fig & Spelt sourdough crackers with a good gruyere and a side of fresh grapes. Naomi Smith. Sampling & Events Manager. Our Pink Peppercorn crackers with Brussels pâté and caramelised shallots are simply delicious! George Wood. Supply Chain Development Manager. I love our Fig & Spelt sourdough crackersFIND A STOCKIST
Our range is stocked in many independent food shops as well as a few grocers. Find your nearest stockist using the search box below. If you are going to make a special journey we A GUIDE TO BRITISH CHEESE VARIETIES Hard. Examples: cheddar, crumbly Lancashire, red Leicester. The majority of British cheeses fall into this category as almost all our historic varieties – known as territorials – are made in this way. The cheese is pressed after being made to remove as much moisture as possible, meaning it will last longer and develop a stronger flavour. CHICKEN LIVER PARFAIT To celebrate our partnership with British Charcuterie Live, we’re sharing this Chicken Liver Parfait recipe with you, created by the founder of the event, Henrietta Green.. For years, Henrietta would make this for eager family and friends as a gift. It’s like a pâté, only richer and smoother and, providing you seal the parfait with butter, it will last about a week.MANDELMUSSLOR
Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuitycoloured and
SOURDOUGH BITES ARCHIVES Mixed Bundle of Sourdough Bites – case of 6 £ 11.99 Add to cart Anglesey Sea Salt & Cracked Pepper Sourdough Bites – case of 8 £ 14.99 Add to cart West Country Sour Cream & BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of MIXED BUNDLE OF SOURDOUGH BITES Savour the crunch of these sourdough bites, made using our signature sourdough starter that's slowly fermented for 16 hours. Crafted from Shipton Mill flour, they're hand baked and seasoned with all-natural ingredients for a deliciously moreish snack. This mixed bundle contains 6 x 90g bags - two of each recipe (Anglesey Sea Salt & Cracked Pepper, Suffolk Cyder Vinegar & Sea Salt and West CRAYFISH AND AVOCADO Optional: dill. Chop the avocado into large chunks, dice the onion very finely and crush the garlic. Chop the crayfish tails roughly. Mix together in a bowl, with just enough creme fraiche to bind the ingredients together. Add dill if you want to – I prefer it without – and season with salt, pepper and sweet chilli sauce. ORIGINAL SOURDOUGH CRISPBREAD 140G Original Sourdough Crispbread 140g – single box. £ 2.95. These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Top them with anything from smoked salmon & creamcheese to
GOOD THINGS TAKE TIME Good things take time. At Peter’s Yard, our most important ingredient is time. Time for our sourdough to ferment; time for each cracker to cook and cool to irresistible crispness; time for you to savour each bite. It takes time to make our award-winning crispbread. We believe it’s time well spent.PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by aMANDELMUSSLOR
Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuitycoloured and
PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. THE BEST CHEESEMONGERS IN THE UK ORIGINAL SOURDOUGH CRISPBREAD 140G Original Sourdough Crispbread 140g – single box. £ 2.95. These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Top them with anything from smoked salmon & creamcheese to
GOOD THINGS TAKE TIME Good things take time. At Peter’s Yard, our most important ingredient is time. Time for our sourdough to ferment; time for each cracker to cook and cool to irresistible crispness; time for you to savour each bite. It takes time to make our award-winning crispbread. We believe it’s time well spent.PETER'S YARD SHOP
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you arehappy with it.
OUR RANGE | PETER'S YARD From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly. Our products have won over 40 awards, including 3stars for
SOURDOUGH CRACKERS ARCHIVES Rye & Charcoal Sourdough Crackers 90g – single box £ 2.95 Add to cart Multi-Buy Mixed case sourdough crackers – 6 boxes £ 17.70 £ 15.50 Add to cart Seeded Wholegrain Sourdough Crackers 105g – GUBBRÖRA | PETER'S YARD 3 tbsp chopped parsley. Finely chop eggs, anchovies and onions. Melt butter and fry onions until golden brown. Add anchovies, fry gently for a couple of minutes. Gently stir in eggs and heat through. The. ingredients must not be mashed! Sprinkle parsley over. Serve warm withcrispbread.
PERFECT PAIRINGS: 5 OF THE BEST BRITISH CHEESES Alternatively, melt over boiled potatoes and lardons for a British take on tartiflette. Alternative cheeses: Reblochon, Golden Cenarth, Gubbeen. Golden Cross. This unpasteurised goat’s log from Sussex has a dense, creamy core and gooey layer beneath the rind. Hints of mushrooms and herbs are framed by aMANDELMUSSLOR
Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuitycoloured and
PEA AND WHIPPED FETA DIP Ingredients: Blanch the peas in boiling water for no longer than 1 minute and drain. In a food processor, blend together the feta cheese and greek yoghurt until smooth and creamy to create the whipped feta. Add the peas, chopped mint, lemon zest and juice and pulse together with the whipped feta to reach the desired consistency. THE BEST CHEESEMONGERS IN THE UK ORIGINAL SOURDOUGH CRISPBREAD 140G Original Sourdough Crispbread 140g – single box. £ 2.95. These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Top them with anything from smoked salmon & creamcheese to
THE TEAM | PETER'S YARD Riz Bell. Technical Manager. I love our Fig & Spelt sourdough crackers with a good gruyere and a side of fresh grapes. Naomi Smith. Sampling & Events Manager. Our Pink Peppercorn crackers with Brussels pâté and caramelised shallots are simply delicious! George Wood. Supply Chain Development Manager. I love our Fig & Spelt sourdough crackers TRADE | PETER'S YARD Trade. At Peter’s Yard, we’re committed to producing quality sourdough products and are proud of the trusted trade recognition we’ve received over the years – winning over 40 awards to date, whilst collecting some remarkable testimonials from chefs and food writers along the way. If you are interested in stocking ouraward-winning
OUR STORY | PETER'S YARD Our story. Peter Ljungquist is a quiet Swede who believes we are all happiest when we use our natural talents. He cares deeply about pursuing his passions and so joined together with friends including Swedish master baker, Jan Hedh, to discuss how he could revive traditional baking methods and recipes.FIND A STOCKIST
Our range is stocked in many independent food shops as well as a few grocers. Find your nearest stockist using the search box below. If you are going to make a special journey we A GUIDE TO BRITISH CHEESE VARIETIES Hard. Examples: cheddar, crumbly Lancashire, red Leicester. The majority of British cheeses fall into this category as almost all our historic varieties – known as territorials – are made in this way. The cheese is pressed after being made to remove as much moisture as possible, meaning it will last longer and develop a stronger flavour. CHICKEN LIVER PARFAIT To celebrate our partnership with British Charcuterie Live, we’re sharing this Chicken Liver Parfait recipe with you, created by the founder of the event, Henrietta Green.. For years, Henrietta would make this for eager family and friends as a gift. It’s like a pâté, only richer and smoother and, providing you seal the parfait with butter, it will last about a week.MANDELMUSSLOR
Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuitycoloured and
BRITAIN’S BEST CHEESEMAKERS: CORNISH GOUDA Britain’s best cheesemakers: Cornish Gouda. When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler of Great British Chefs paid him a visit to find out more. Britain is absolutely chockfull of ORIGINAL SOURDOUGH CRISPBREAD 140G Original Sourdough Crispbread 140g – single box. £ 2.95. These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Top them with anything from smoked salmon & creamcheese to
ORIGINAL SOURDOUGH CRISPBREAD 200G Original sourdough crispbread 200g – single bag. £ 3.95. These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They’re crafted from natural ingredients including Shipton Mill flour and organic fresh milk. Savour the crunch with your favourite cheese,smoked salmon or
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VEGAN SNACKING THIS VEGANUARY CHEESE PAIRING WHEEL HOW TO CREATE A SHOW-STOPPING CHEESEBOARD DISCOVERED IN SWEDEN, THE HOME OF CRISPBREAD In the 1500s, Nordic countries introduced crispbread (knäckebröd) into their diet, using them just like fresh bread. Large discs of dough were baked at harvest time and preserved over the winter. Each crispbread was made with a hole in the middle so that it could be hung on a pole above the fire and kept for long periods of time. The result was crisp, wholesome, delicious bread with the texture of a cracker, some big enough for snapping & sharing. That’s why each of our large crispbreads has a hole in the centre, in-keeping with Scanditraditions.
Our crispbread recipes are always inspired by Sweden. They are made by skilled bakers here in the UK using organic fresh milk, organic flours and our precious sourdough which is fed daily and allowed to ferment for 16 hours before each batch is baked. FIND YOUR LOCAL STOCKISTOR BUY ONLINE .
LATEST RECIPES AND JOURNALCanapés
REUBEN CRISPBREAD CANAPÉS BY PAUL WELBURN Michelin-starred chef Paul Welburn was inspired by a ‘reuben’ sandwich when creating these delicious canapés, using our Original sourdough crispbreads. … Continue reading “Reuben crispbread canapés by Paul Welburn”Canapés
TERIYAKI-CURED SALMON, WINTER SLAW AND HORSERADISH CRISPBREADS BYPAUL WELBURN
Michelin-starred chef Paul Welburn’s teriyaki salmon canapés are an irresistible bite to serve at a festive occasion. The jewel-like cured salmon is bound … Continue reading “Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn”Canapés
BEETROOT, GOAT’S CHEESE AND PINE NUT CRISPBREADS BY PAUL WELBURN Michelin-starred chef Paul Welburn created this stunning canapé recipe with our Spelt & Fig sourdough crispbreads. While this recipe is … Continue reading “Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn”ORDERS
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