NO delivery today as it is Labor Day in USA..delivery Tomrrow Menu

Today is a big public holiday in America and it also hails as the last weekend of the summer.......So, no deliveries as most people with be eating the traditional backyard BBQ.

I  am making a varied menu for tomorrow,( the clients are given a varied menu of 3 soups/starters, 3 entrees, 3 sides, 3 desserts.. a week before delivery, they make up the published delivery menu) almost featuring smoked Spanish Paprika in every dish.

A wonderful tomato, basil soup finished with coconut milk..in place of bacon in the traditional recipe I am adding the paprika..it gives the soup a wonderful depth of flavor.

The Entrees:
French style.. Spinach and onion rosemary pancakes with cheese..whole wheat pancakes, (using a crepe batter, but keeping it a little thicker for thicker pancakes, with chopped fresh rosemary), with fresh spinach sauteed with onion and garlic. I then finish this with nutmeg and live yogurt.
The pancakes are filled with the spinach mix then topped with  grated Sharp Cheddar cheese and baked at the client's home.


Spanish Style..Cashew Paella..(well almost) - it is a  really surprising hit of a dish..sauteed sweet bell peppers, garlic, onion, white wine, with paprika, and parsley, then I add the raw cashews, cooked turmeric brown basmatti rice, black olives, green peas, mini tomatoes ( whole), and when possible fresh corn.
It is honestly delicious


UK inspired Cheese and Onion Rolls....based on the  Cornish Pastie, instead of being half crescents they are shaped like a sausage roll...easier to handle and made with puff pastry.
poached root vegetables and red potatoes, with grated sharp Cheddar cheese...delivered ready to eat.

Desserts:
A Blueberry-apple whole wheat Crumble ( sort of an all butter shortbread crumb topped poached fruit)

Almond-English toffee oatmeal cookies..(with bits of broken almond butter brittle)


*also for some clients the sour dough whole wheat caraway bread, as seen in previous blog ( now deep frozen for freshness)

I will post photographs later

Sunday Bread Baking

Every Sunday I make bread usually a sour dough of some kind from a starter I began from an own grown apple  over 7yrs ago.
Today I made whole wheat with caraway seeds, adding extra organic wheat germ and wheat gluten ( as whole wheat is low in gluten).
The breads are fat free and dairy free.
The results are good, I allowed a 7 hour prove at room temp. ( approx. 85f)


The bread is mixed in a very large  food processor ( 14 cup) for less than 5 mins, then mixed and placed in a bowl for 3 hours covered.

Then shaped and allowed to "ferment" prove for another 4 - 5 hours at room temperature

Baked at 450f in  steam....added  water and ice cubes in tray at base of oven  and steam/water sprayed half way through.for approx 25 mins middle of oven

Re-sprayed when removed from oven