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| Fingerling potatoes, eggplants, carrots, celery and red bell peppers |
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| Fresh Strawberries for the cookie dough topping |
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| Sprouted Green peas for the vegetable noodle soup |
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| Vegetable filling for the strudels |
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| previous 2 the vegetable noodle soups |
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| Chickpea Hummus |
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| Smoked eggplant dip |
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| Poached apples and strawberries in sauce and topped with oatmeal cookie dough then baked at 350F for 35 mins |
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| Cheese and vegetable strudels |
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| Oatmeal, pecan and raisin cookies |
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| WHOLE WHEAT BUN DOUGH WITH TURMERIC, CANDIED LEMON & ORANGE PEEL AND GRATED FRESH MEYER LEMON |
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| THE BASE FOR THE NEW MEXICAN STYLE (SMOKED PAPRIKA IN PLACE OF NM CHILI POWDER) WITH WHITE HOMINY, YAMS, PINTO BEANS AND PLANTAINS |
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| POTATO, GINGER AND CAULIFLOWER CURRY |
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| BREAD DOUGH FIRST PROVING |
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| NEW MEXICAN STYLE VEGETABLE STEW WILL BE SERVED WITH QUINOA |
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| PREVIOUS 2 THE BREADS OUT OF OVEN AND DRYING/COOLING |
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| THE YOGURT TOPPED TOMATO AND SMOKED PAPRIKA BISQUE |
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| WHOLEWHEAT DOUGH MADE WITH FRESH EGGS, DAIRY BUTTER, CANE SUGAR, YEAST, WATER, GROUND CLOVES, GROUND ALLSPICE AND GROUND NUTMEG. TOPPED WITH RAISINS, CHOPPED CANDIED LEMON AND ORANGE PEEL AND GRATED FRESH ORANGE AND LEMON PEEL. |
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| USING A SHARP SERRATED KNIFE, CUT SHALLOW CROSSES ACROSS THE BUNS BEFORE PROVING, (THE CUTS WILL GET DEEPER AS THE BUNS PROVE) THEN PIPE A MIX OF WATER, ALL PURPOSE FLOUR AND VANILLA OR ALMOND EXTRACT, THROUGH THE CUTS. BAKE IN A 400F OVEN FOR 20-25 MINS. |
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| IMMEDIATELY AS THE BUNS COME OUT OF THE OVEN, BRUSH WITH A SIMPLE SYRUP MADE WITH EQUAL SUGAR AND WATER SIMMERED WITH LEMON AND ORANGE PEELS ( I USE THE SYRUP FROM MAKING MY OWN CANDIED PEEL). THEN COOL ON A WIRE RACK |
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| THESE ARE STICK SHAPED/HOT DOG ROLL SHAPED, AND DECORATED WITH PIPED WAVES.. EASIER TO HOLD FOR SMALLER HANDS |
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| FILLING FOR THE VEGETABLES AND CHEESE ENCHILADAS, MADE WITH GLUTEN-FREE CORN TORTILLAS |
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| THE GOLDEN VEGETABLE SOUP BASE |
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| ABOVE AND BELOW, BLACK BEAN CHILI FOR THE PERUVIAN DECONSTRUCTED "LASAGNA..LAYER OF COOKED POTATO SLICES & BLACK BEAN CHILI WITH CILANTRO..bake in oven like a traditional lasagna |
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| STEAMED EGGPLANTS AND ZUCCHINI WITH A MARINARA SAUCE AND COOKED PASTA, THIS WILL BE LAYERED WITH GRATED CHEESE AND TOPPED WITH SAUTEED BEL PEPPERS, BABY ROMA TOMATOES AND WHITE SQUASH..bake in oven like a traditional lasagna |
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| The potato and cilantro topped Peruvian Deconstructed Lasagna |
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| The topping for the pasta lasagna |
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| The cheese and vegetable enchiladas ready for baking in oven like a traditional lasagna |
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| The pasta bake topped with fresh basil leaves |
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| Blended Golden Vegetable soup |
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| Freshly grated lemon for the whole wheat and Easter Breads, will be mixed with candied fruit and dried raisins |
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| Cooking fresh orange and lemon halves (remove the juice) in boiling water for 3 hours, then add as much sugar as there is water in the pan and simmer for 2 more hours) |
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| Own candied peel ( this is from last year) |
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| all butter strawberry thumbprint cookies |
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| Drain the citrus halves and allow to dry in oven on pilot light only for 4-8 days ( these will be used for Christmas baking) the remaining syrup is used to brush on the hot breads and buns as they come out of the oven. |
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| Cookies and wholewheat and cranberry bread |
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| Previous 4 the spice and citrus Wholewheat Easter breads, also glazed with the citrus simple syrup..wrap in wax paper and freeze when they are fully cold. The recipe for these breads is in my bread recipe book "BAKING A NAME FOR YOURSELF"ONLY on amazon kindle, www.amazon.com/kindle |
