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Forfar Farmers market July 2016 recipes

posted 6 Jul 2016, 03:48 by WeeCOOK Kitchen

WeeCOOKIES Strawberry mice

Fresh Angus Strawberries

Blue or black coloured icing.

Flaked almonds

Dark mini chocolate chips

Red stawberry boot laces

Your favourite Devenick dairy cheese

Cocktail sticks

1. Pick the green leaf carefully off each strawberry then get an adult to help slice a small sliver off the bottom of each strawberry so it sits flat.

2. Decorate the strawberry by making to holes in the head with a cocktail stick for eyes and roll the coloured icing into tiny balls to make each eye. Squash a chocolate chip into the front of each strawberry to make a nose, then squash 2 almond flakes into the top of each strawberry to make ears. 

3. For the tail simply trim sections of the sweet bootlaces and then make a hole in the back of each strawberry and squash the tail in so it sticks.

4. Serve with cream or mini wedges of your favourite cheese

Courgettes spaghetti & nut butter


1 pack of dry spaghetti

Sea salt & black pepper

Spot of rapeseed oil from Summer Harvest

1-2 courgettes from Myreside organics

Sage or parsley from Ashbrook Nursery

1 Lemon

175g unsalted butter

Devenick Dairy cheddar




1.   Cook the spaghetti following the packet instructions then run under cold water to cool then drain until needed.

2.   Meanwhile use a julienne peeler to make noodles with courgettes and set aside until ready to cook.

3.  In big enough saucepan, pan melt the butter over a medium high heat until the butter starts to turn brown, remove from the heat and immediately add a squeeze of lemon juice and the herbs. Toss the spaghetti and courgette noodles into the nut butter and warm until just tender, toss together..garnish with more herbs or some cheddar!