At the moment we are over run with cooking apples. Although at first I would have loved to press apples with the group, I could not get hold of any eaters so the juice would have been far too tart. Therefore change of plan.
We shall turn some of these beauties into delicious apple chutney which would take most of the time allocated for the From Spade to Plate group.
As the day started with rather dull and dreary weather, we stayed in and started the preparation but once the sun came through, Bella, Rozenn and Simone went to the allotment with me to pick some leafbeet for the soup, sneaked in some tasty yellow raspberries and hidden cherry tomatoes.
Today we have some new visitors as well as the familiar ones:
June, Serolta, Bella, Rozenn, Glo, Gail and Simone
For lunch we make some cream of spinach soup with some Herby Feta Scones Potato scones
Trial: mix between the potato scone recipe and the herby feta scones.
The Gluten Free version was delicious and light, well worth doing again.
450 gr potatoes
12 tsp salt
2 oz butter
4 oz Self Raising flour/ gluten free version
1/2 cup feta cheese
1 tbsp chives
1 tsp Thyme,
bake on griddle.
Post a Comment