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| The tart dough..(yeasted)..knocked back and then refrigerated for 24hours |
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| frying falafals in hot grape seed oil..these are entree sized not appetizer ( so they don't dry up on re-heating in a 375f oven for 20 mins) |
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| unlike a regular recipe these are made with cooked chickpeas and minced live own grown sprouts, so they are more moist and easier to digest. |
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| potato skins being cooked in deep fryer |
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| the pastry has been rolled out and roasted garlic is added and allowed to rest and rise for 30 mins |
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| baking on parchment ensures that it doesn't stick to the tray when it is baked, but the base is well cooked. |
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| the all butter mix for the cobbler..like a wet scone or biscuit(USA) mix, no eggs..also it is put in the bottom of the greased pan and fruit topped |
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| the cobbler mix topped with fresh pineapple, blackberries and a blueberry sauce |
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| the cashew"paella"..onion, garlic, cumin, turmeric, peas, corn, black olives, tomatoes, bell pepper, white wine, sea salt, smoked paprika, long grain brown rice |
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| the completed fruit cobbler.... the pastry mix rises through the fruit and sauce....delicious |
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| The red kidney bean-yam "bruschetta" with cilantro, lime and olive oil for the falafal and potato skin entree |
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| the roasted tomato and red pepper free-form "rustic" tart baked |
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| the cooked potato skins and falafals |
Here are some more of the dishes I am delivering today...roasted pepper and tomato tart, cashew "paella" with roasted garlic dip; falafal and potato skins with a kidney bean bruschetta and a fresh pineapple-blackberry-blueberry, butter cobbler.
I think this menu really highlights the multiple & diverse use of beans, legumes and vegetables.
have a great weekend...love to all my readers, worldwide ( yes I have gone global)..GOOD LIFE
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