Before going on holiday we had our last From Spade to Plate of the year. We looked what was in the fridge and decided to use the mushrooms, leeks, soft cheese, and blue cheese to make ravioli and the
leftover salsa (from Friday's games evening's dips) to add to the tomato sauce that we made as a topping for the ravioli.
As a dessert, we made a puff pastry chocolate snowflake. It was easy to make and very tasty too.
We are looking forward to picking up the cooking book that should be ready at the printers and next Monday we shall have a book launch with the group. So watch this space.