Leek, Kale and loads of raspberries

Today we harvested some leeks and kale from the allotment to turn into a gorgeous risotto. 

Whilst there, we picked some sunflowers to take home.

The tomato, basil and mozarello kebabs were made by Manami and Keiko and went well with risotto.

and the raspberries were turned into a sauce to go over our waffles. Lovely to see everyone back again.

Carrot Soup, Scones,, risotto and chick pea browny waffles

Carrot Soup was lovely, we added 1 chopped red pepper and 1 celery stalk to the mix, after blending it, we topped it with chopped almonds and parsley

Our main meal as Leek, Pea and pesto risotto, although it called for 200 gr kale, which we did  pick in the allotment, by the time we were back, Carmen and Julie who stayed to stir the pot, felt there was already so much in the risotto it would have been over kill. So we left it out.
When we plated it up we stirred some gorgonzola and parmesan through it and topped it with pea shoots.

The chickpea brownie waffle went down very well too.
we used the chickpea brownie recipe from the 3rd cookery book but rather than pouring the batter in a baking tin and put in the oven for 30 minutes. We put a dollop in the middle of the waffle iron to make them into little waffles,  we then topped them up with lemon mousse.

For this we had 400g cream cheese, 1 cup icing sugar, juice of 1 lemon (we used 3 small limes) pinch of salt and 1 cup of the whipped aquafaba. We mixed everything except the whipped aquafaba, then folded it in.  Part of the mousse we put in small dishes (to give away to some of the residents of Victoria Homes) the left over was put in the fridge for 1 hour and used to top the chocolate brownie waffles.

What is in the fridge?

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.

A new twist on risotto - orzotto !

Last week one of the from Spade to Plate members mentioned that in all the time that we had done the weekly cookery sessions, we had not duplicated any of the recipes. This was mainly because I had been trying something new every week.

With it being winter there is not so much growing but there are still leeks.

This is why I chose the leek orzotto, which turned out to be easy and very tasty