Dandelion fritters

First posted 16/4/2019

       

Just like last year when Asako and her children came to From Spade to Plate in the Easter Holiday, I was lucky to have my allotment..  The sun was out and the dandelions were in full bloom. Today I went to the allotment to pick these bright yellow flowers and surprised Mark with a lunch of Red pepper and tomato soup and dandelion fritters.  another lovely dandelion fritter recipe I got from Herb fairies We ate them as a starter with a vegannaise, maple syrup and pepper dip.

     

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.

Oats, Oats and more oats

Today we started with making Oat Milk as the the Creamy Vegan Broccoli Soup called for plant milk.
We went to the allotment to pick the purple sprouting broccoli.


We made some oat and yoghurt bread to go with the deliciously creamy soup.           

As a treat we made a banana blueberry vegan ice cream which went down very well with young and old.  We froze 3 bananas in chunks, as well as a couple of handfuls of blueberry, we blended them into a smooth ice cream. We kept some of the berries to defrost as a topping together with a little fresh mint.
        


What a lovely morning we had!