3 soups: a spicy partially raw Gazpacho; a creamy coconut, corn and zucchini chowder and a spicy black bean soup; these are followed by:
a stuffed eggplant with roasted new potatoes with walnut pesto
Mixed vegetable and plantain enchiladas ( vegan as no cheese used) made with fresh corn tortillas
A salad Nicoise style with chickpeas and boiled eggs with fresh green beans, own grown tomatoes, olives and lettuce...and Dijon mustard dressing
A couscous salad with lemon dressing
A Caraway coleslaw
then a raspberry-brioche bread and butter pudding
some Sour dough tomato/basil breads
and raisin almond cookies
the cookies are in the oven, and the bread is on it's final rise, here are some photos of where I am right now and some tips:
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| fry the sliced plantain in very hot oil, turning to brown |
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| remove from pan and allow to cool |
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| Black bean soup |
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| sweet corn, zucchini and coconut chowder |
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| to peel a plantain...a starchy, firmer banana...place the whole thing in boiling water for about 5 mins. Choose plantains that are dark brown yet firm to the touch. |
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| once cooked for 5 mins they skin very easily, slice then add to very hot oil, as they brown they become sweeter almost caramel like |
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| the cooked plantains added to the filling for the enchiladas, in place of cheese, I am using red wine reduction and fresh white corn |
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| The Provencal filling for the eggplants...baked with tomatoes, bell peppers, onions, garlic & herbs, and served with roasted potatoes with pesto |
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| Green beans blanched for the salad Nicoise style |
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| the corn chowder side view |
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| the black bean soup side view |
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