Prepared a few dishes to share with friends at home, something light and colourful, and use what I have from the garden or preserved
Menu:
Soft tofu with scallion, grated ginger, salt and olive oil dressing
Carrot, celery stick with chickpea/tahini dip
Honey fermented garlic
Pumpkin soup with diced Yacon
Butterhead lettuce with bell pepper, home made semi dried cherry tomatoes and goat cheese
Apple compote on frangipane cake, with Greek yogurt
The multiple dishes ensured a long eating and talking session.
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