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| Fresh Okra & Serrano chilli's, celery, scallions, peaches and limes |
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| This year's own grown, so far |
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| sauteing the vegetables for the Creole ragout |
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| The Sweetcorn and Zucchini Summer ragout also sauteing, this will be finished with sour cream |
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| The 7yr old sourdough starter |
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| Dried wild cherries, plums and peaches in a cinnamon, wholewheat sour dough bread |
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| The Creole Ragout with fresh basil & own grown cherry tomatoes. I will add more torn basil tomorrow before packing for delivery. It will be simmered at client's home and served with bow tie pasta |
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| Carrot & orange soup, finished with sour cream |
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| Lightly brown the potatoes in the oil and butter..do not add seasonings until completed. |
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| Always use fresh garlic, use flat side of a knife and flatten the cloves this removes the skin and the germ (the tough bit on the base). Then mince finely. |
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| Fresh own grown rosemary..just picked |
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| Saute in olive oil and butter (butter helps to brown the potatoes), then add boiling stock and simmer tightly lidded. I also added white wine. |
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| These 5 shots, the braised new potatoes with "mellow" garlic and rosemary |
More photos to follow tomorrow ..watch this blog!
Grind grains, spices and herbs with this Casa Maria mortar and pestle. (Google Affiliate Ad)
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