Last year Simone brought us a recipe to make a kedgeree with, it went down really well so we have made it again.
We went to the allotment and pick handfulls of lovely flowers and leaves for our salad.
We had some aquafaba left from the chickpea curry we made a few days ago. I had read that it would be much easier to whip up if it had been boiled and reduced to half. So I did and it was true, the cooled down jelly like result, turned into fluffy 'egg'whites so when mixed with sugar and lemon it turned into a delicious lemon mousse. Topped with a little violet and lemon zest a delight.
Post a Comment