It is time for a roundup of delicious meals I made
headed by our lovely leader
We ate well in the month of April!
starting early with:
Celery root (I used jicama) Waldorf Salad
Very sweet jicama cut into sticks, granny smith apple cut into sticks,
one inner stalk of celery cut on a diagonal - thinly, toasted walnuts
and mixed with a tablespoon of mayo - nothing else
ie skipped the raisins, skipped the orange juice and salt & pepper!
Celery root Waldorf salad - recipe from pages 282-283
Leftover pork with fennel and new potatoes
(basically you can use any leftover meats)
from pages 212-213
So happened that I came across a pot of healthy looking chervil
the other day and finally managed to make this salad.
The next time, I shall grate the carrots, the way hubby likes them!
Happy to report that the re-potted chervil plant is doing well!
Carrot, orange and chervil salad, recipe from pages 284-285
A quick and easy lunch for one
(psst - my lunch was three servings of the above) LOL
and a large mug of Vietnamese coffee, black!
Of course, with splashes of tobasco!
recipe from pages 58-59
Shredded red cabbage, slightly cooked (I boiled, with skin on) beets,
toasted walnuts, (sans the raisins - cos hubby dislikes them),
olive oil, cider vinegar, pomegranate molasses instead of honey,
sea salt and freshly ground black pepper
Purple slaw from pages 122-123
Firstly the bechamel sauce with two cheeses,
then steamed cauliflower
mixed well the two together, topped with cheddar and
roasted for 25 mins. I served this as a side to a chicken main
recipe from pages 322-323
Spicy yogurt marinade for chicken,
recipe from page 204
|Hugh Fernley-Whittingstall's River Cottage Every Day|