Vendage lunch

During vendage, refreshment and snacks of caramelised figs and fig nut bars were served.

Late lunch is served to well deserved friends who came to help.

1. Pickled cucumber - pickle cucumber in a marinade of salt, sugar, vinegar and chili, for a day.

baked garden vegetables

2. Baked garden vegetables - cut butternut squash, zucchini, green pepper into cubes, season with salt, pepper and olive oil, bake at 180˚C until soft, around 30 minutes. Mix in semi-dried cherry tomatoes and parsley when hot.

Baked cheese potato

3. Baked potato with cheese - pre-boil potatoes until cooked, cut into wedges, mix with salt and olive oil, place in baking dish, sprinkle grated cheese, bake at 180˚C for 30 minutes.

barbecue chicken

barbecue chicken

  

4. Barbecue chicken thigh pieces - de-bone chicken thighs and cut into big pieces. Season with a mixture of soy sauce, brown sugar, mustard and rice wine for a day. Grill on charcoal.

drunken apricot tart

5. Drunken apricot tart - Blind bake pie crust, when cool fill with pastry cream, then arrange dried apricots, that are soaked in grappa honey mixture, on top.