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Saturday, 2 June 2018
In My Kitchen: June 2018
We also had dinner from the fish and chips shop last week on a particular cold and busy night. The above photo is of some serviettes we were given as a present from E's family (thanks Anne) in Scotland. They are rather striking to have on the kitchen table and useful for chips.
bread. I took my cue from Jac's carrot and spinach crunch lunch wrap and had a great sandwich with hummus, grated carrot, rocket and chopped cashews. It was excellent.
vegan creamy tomato pasta sauce. It went very well as a base sauce for pizza together with mushrooms, red capsicum, olives, cheese and rocket. There is hummus in the sauce and I would like to experiment more with hummus on pizza.
Living Candida Free. The recipe had cabbage, carrot, broccoli, red pepper and pepitas with a home made dressing. I used a shop dressing but kept the rest of the vegies and it was excellent. My mum made a wonderful beetroot, feta and walnut tart, cauliflower cheese and roast vegies.
We chose the slightly blemished apples which are a bit cheaper. I feel that it is important to support fruit and vegetables that are not quite right to fight the waste of farmers having to throw away good food that has slight blemishes.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to peek into more kitchens.