The tomato-zucchini pasta sauce from Civitavecchia, Port of Rome, Italy, the Wilted Greens with pine nuts and raisins, from The Algarve, Portugal
The Twice Baked Potatoes, from Leeds in Yorkshire, England; The (now) roasted vegetable tarts from Bonifacio, Corsica.( French Foreign Legion HQ)
The brown rice pilau with almonds and raisins, Rotterdam, Holland; The broccoli with walnuts from Athens, Greece. ( there it was done with black olives)
The strawberry and cherry whole wheat crumble from Marifjora, Norway and the oatmeal cookies from Henley -on-Thames,England
here are today's photographs enjoy:
brown sugar sauteed black cherries and fresh strawberries for the crumble |
sauteed spinach and red onion for the baked potatoes |
Sauteed broccoli and walnuts |
Red Swiss Chard with raisins and pine nuts for pasta |
completed whole wheat Strawberry-Cherry Crumble |
Rice Pilau with cinnamon, raisins and almonds |
Vegetable tart base..sprouted almonds, sunflower seed butter, roasted garlic and coconut milk cream |
Potatoes stuffed with red onion and red bell pepper saute ( to be baked at client's home) |
Baked potatoes with sauteed spinach and red onion |
the yeast whole wheat -basil pastry..roll out very thin as it will thicken as it rises |
partially filled tart base |
ready for the oven, topped with English Thyme flowers..this week I put in foil pie trays to transport easier |
last 2 photographs, the completed roasted vegetable tarts with fresh thyme flowers added & course sea salt..after they have cooled they will be sprayed with organic olive oil |
Enjoy my "trip down Memory Lane", GOOD LIFE
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