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Plant-based cooking and travelling

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by ishbel26 April, 2016

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Final tests for Lemon Posset with Shortbread deemed ready to share by all my tasters ( who are not plantbased or vegan)

Friday recipe testing means our neighbours get tasty treats at the end of the of the work week. This weekends new recipe will be a dairy free version of a British classic, Lemon Posset with Shortbread. Topped with edible flowers and white strawberries from the garden.

Sunday afternoon final recipe test. Easy store cupboard paella, cooked on the brazier in between the gales and rain. Recipe Wednesday on site.

What do you do with an overload of silverbeet? Add a recipe of my lentil and walnut kofte and a fresh soy queso, roll in pastry and we have sausage(less) rolls for lunch. This might need to become an actual recipe.

Potato and watercress salad, as tasty as it is colourful. Urenika potato aka Maori potatoes and obviously also known as purple potatoes. Add sweet roasted red peppers and pink pickled onions with a squeeze of lemon and a drizzle of chilli infused olive oil from @olivo.nz . Salt, sweet, acid mild heat and totally delicious.

We love freshly baked foccicia, especially if its filled with roasted butterkin harvested from our garden in Autumn. Served with a quick and easy roasted red pepper soup its a perfect lunch gor a wet and windy weekend.

Recent Posts

Lemon Posset with Shortbread
Easy Store Cupboard Vegetable Paella
Potato and Watercress Salad
Butterkin Focaccia and Red Pepper Soup
Potato Galette with Asparagus

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