What are the opening hours?

Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 4pm

109 General Store

Canny family run general store doing our bit for a less
plastic more fantastic way of life. 🌱
(13)

23/11/2024

Rainbows are the best part of rain, so we've got a whole rainbow of fruit and veg for anyone brave enough to battle the storm. We've got to find a silver lining somewhere, eh?

22/11/2024

Honey, you’ve got a big storm comin’
The weather this weekend seems like a great excuse to hunker down and cosy up with some spicy, boozy mulled wine. We’ve got the spices, you just bring the booze 🍷
Simply add a bottle of red wine, 2 star anice, 4 cloves, 1 cinnamon stick, 4 tbsp sugar, 1 sliced orange, and ¼ cup of brandy to a saucepan and stir to combine.
Heat to just below a simmer for 15 minutes and then cover and leave to steep for at least 30 minutes, the longer the better. Then heat until warm and serve in mugs.
There’s loads of ways to mix it up too- try using orange liqueur instead of brandy. Or cider or apple juice instead of wine, we like to add a bit of fresh ginger to mulled cider for extra warmth.
Stay cosy!

15/11/2024

We really scrub well!
We’ve got a huge range of soaps and personal care products here at the ol’ 109 general store. Mosey on down to check out all of our lotions and potions or have a browse on our handy-dandy website from the comfort of your sofa.

07/11/2024

It's definitely pie season! And pumpkin season! Can you see where we're going with this...?
Our Charlie has very kindly shared her pumpkin pie recipe with us, so don't forget to save this one for when a pie-making mood hits you!

Charlie's Pumpkin Pie

300g shortcrust pastry
2 tins of pumpkin puree (or 750g of cooked, blended pumpkin)
140g caster sugar
½ tsp salt
½ tsp freshly grated nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 tsp Cinnamon
2 eggs
25g butter
175ml milk

Preheat oven to 180°.
Roll out pastry then place in a dish lined with butter and flour.
Cover pastry with greaseproof paper and fill with baking beans or pastry weights.
Bake for 15 minutes, remove beans and then bake for further 10 minutes.
Remove from oven and allow to cool slightly. Turn oven up to 200°.
Melt the butter and combine with sugar and milk, add in beaten eggs last to avoid scrambling.
Add the pumpkin puree and spices.
Pour into pastry shell.
Bake for 10 minutes at 200°, then turn down to 180° for a further 30-40 minutes. The filling should still have a slight wobble.
Enjoy!

12/10/2024

There's something about this autumnal sunshine gleaming off the jars and bottles and things... big love to everyone who braved the rain to come and see us today ❤️

01/10/2024

Pasta la vista, baby
Did you know all of our pasta comes from Valdigrano, a family-owned business founded in 1997? They've been making pasta for way longer than that, though! Seventy years and three generations of the Pagani family have gone into making the perfect pasta. You can taste their experience and passion with every bite.
What is your favourite pasta dish?

27/09/2024

Friday Night Focaccia
Whip up this delightful dough on a Friday and with a bit of patience and some folding, it'll be ready just in time for the weekend!

500g strong white flour
420ml water (slightly warmer than body temp)
4g (1 tspn) instant yeast
5g (1 tspn) honey (or maple syrup if vegan)
15ml (1 tbsp) extra virgin olive oil
10g (2 tspn) fine sea salt

In a large bowl stir together warm water, yeast, honey, olive oil, and sea salt.
Tip in flour and mix well, until all dry patches are gone.
Place a damp tea towel over the bowl and rest room temperature for 10 minutes.
After 10 minutes stretch and fold the dough with wet hands. This is done by taking the dough at the 12 o'clock position and stretching it down to 6 o'clock. Rotate the bowl and continue all the way round the 'clock'. The dough should now have some tension and form a ball.
Rest for 10 minutes and repeat stretching. Flip the dough so that the seam is on the bottom. Place in tupperware or large bowl with a lid. Drizzle with olive oil, cover with and lid place in the fridge for 24 to 48 hours.
Oil a 22- 33 cm baking tray. Place parchment paper into tray and spread with 2-3 tbsp of olive oil.
Tip dough into the tray. Oil your hands and fold each side of the dough into the centre. Then flip so that the seam is at the bottom and cover with another baking tray and leave to rise for 1.5 to 2.5 hours at room temperature. The dough should now be fluffy and jiggly.
Drizzle on the top with olive oil (or if using pesto pop that on now) then oil your hands and press your fingers into the dough, all the way through to the baking tray, until the surface is dimpled all over.
Add any toppings and bake for 18 to 22 minutes at 220°C.
Some favourite toppings are; pesto and cherry tomatoes, Herbes de Provence, or feta and olives. But the world is your oyster!
Enjoy fresh from the oven or the next day but this recipe is best made fresh.

27/09/2024

Dearest facebook friends,
We're so sorry it's been so long since you heard from us... but we are back! The Facebook gods are smiling upon us once again (long may it last) so you'll be seeing plenty from us from now on, and we have so much to tell you!
Did you know we have a shiny new website? With a click and collect service (Ooooh!) and loads of new recipes to catch you up on (Ahhh!)
See you soon,
Team 109 ❤️

15/01/2024

For anyone who is struggling with we've compiled some of our favourite vegan swaps and hacks! Save this for next time you're staring at a recipe, wondering how to vegan-ise it 🌱
What is your favourite vegan recipe, hack, or swap?

Address

109 Heaton Park Road
Newcastle Upon Tyne
NE65NR

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 4pm

Website

http://109generalstore.co.uk/

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Look, we don’t want to get all mushy on you, but we’re not gonna lie, we’re a little obsessed with you guys. Being part of this amazing Heaton community, hanging out, catching up, swapping recipes and stories- its everything! We’re basically saving the planet together, and we’re eternally grateful for your support. Seriously, you’re the best. You’re like that one friend who always brings the good snacks to the party. You’re the sugar in our tea. You keep us going! 109 has a big place in all of our hearts and hopefully it does in yours too! If you’ve read this far can we ask a massive favour? Can you tell your friends about us? Drop us into conversation at the school gates? Maybe share this stunning video from @tommy_chavannes ? Help us spread the word about our little plastic-free paradise because times are tough for all of us, but a penny in our pocket is better than one in Mr Sainsbury’s or, god forbid, Jeff Bezos 🤢 Lots of love, Team 109 XOXO