Tuesday 16 April 2019

Dandelion fritter, and curried chickweed

Lucky us. The sun was out and the dandelions were in full bloom. Today we went to the allotment to pick these bright yellow flowers to turn into dandelion fritters. We ate them as a starter with a mayonnaise, maple syrup and pepper dip.

Here Yukini and Kazaki are preparing the parmesan cheese and mushroom for the delicious creamy mushroom sauce.

We made some ravioli, tagliatelle and spaghetti and a mushroom and garlic sauce.
The making of the pasta was a big hit with the children and the dandelion fritters were a real novelty.

Must do this again.

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