Vegetarian dinner

It is great to have vegetarian friends over for dinner when the garden is doing well with lots to harvest. 

Edamame and pickled khol rabi and carrot

1.  Finger food to be served in the garden with drinks - boiled Edamame, pickled Khol Rabi and carrot (season with 1% their weight of salt, white pepper, crushed garlic, a spoon of yogurt)

2. Green bean with cherry tomato and basil

Baked sweet potato and potato rosti

3. Baked sweet potato and potato rosti - use julienne peeler to shred both potatoes into "noodle", season with salt, olive oil, grated Gruyere and Parmigiana cheese. Bake at 170˚C for 15 minutes.

baked beetroot with goat cheese

4. Baked beetroot with goat cheese, pine nut and fennel flower - place slices of goat cheese on top of cooked beetroot (seasoned with soy sauce), bake at 170˚C for 15 minutes until cheese golden, sprinkle fennel flowers and roasted pine nuts on top. 

fruit nut crumble with chili

fruit nut crumble with chili

5. Mix seasonal fruits nut crumble with a kick - cook pear, nectarine and blackberry with brown sugar, a pinch of salt, a little fresh Espelette chili cut into small cubes to give the kick. When just soft, pour into baking dish.

Mix 2 parts of chopped mixed nuts with 1 part of flour, 1/2 part of butter, pinch of salt and brown sugar. Form into lumps and place on top of cooled down fruits. Bake at 180˚C until nuts turn golden, around 15 minutes.