Lilac biscuits, Rhubarb and orange scones and Lilac and lemon Fizz

This Wednesday's From Spade to Plate  we made it an earlier session, which meant that it was too early for lunch, but good for an English tea party with biscuits and scones.



We start off by making some scone.
The rhubarb is ready too, so make some stewed rhubarb with orange zest for the 'scone topping, the rest of the rhubarb we put in ramakin dishes, added some topping made with a cup of chopped almonds,a teaspoon of orange zest and streussel

The Lilac blossom is out so thought we could make some drinks and tasty treats out of it.



We could make some lilac blossom  biscuits





and make a Lilac and lemon mocktail


This post was first aired 25/4/2018

Sauteed Kale with Lemon, Tahini and hemp seeds

Today I went to the allotment and came back with a few monsters of carrots and beautifully clean cavalo nero Kale.



So we turned them into a delicious carrot and coconut soup 
We then made savoury scones (Alice's scones adapted to a feta and spring onion recipe) which we made without the oven and came out really well. As we needed yoghurt for the scone recipe we made our own to save on buying more and creating plastic waste

We made this  Kale recipe we need curry powder, if you don't have this in house, maybe you can make it with the following ingredients
We had this Kale on a bed of lemon couscous.
A lovely quick and healthy meal.

Apples Galore - From Spade to plate Monday 5th Septembr

At the moment we are over run with cooking apples. Although at first I would have loved to press apples with the group, I could not get hold of any eaters so the juice would have been far too tart. Therefore change of plan.

We shall turn some of these beauties into delicious apple chutney which would take most of the time allocated for the From Spade to Plate group.

As the day started with rather dull and dreary weather, we stayed in and started the preparation but once the sun came through,  Bella, Rozenn and Simone went to the allotment with me to pick some leafbeet for the soup, sneaked in some tasty yellow raspberries and hidden cherry tomatoes.

We used some sage to 'clean' our teeth and explained the no dig method of gardening I use here.

Today we have some new visitors as well as the familiar ones:
June, Serolta, Bella, Rozenn, Glo, Gail and Simone

For lunch we make some cream of spinach soup with some Herby Feta Scones  Potato scones

Trial: mix between the potato scone recipe and the herby feta scones.

The Gluten Free version was delicious and light, well worth doing again.

450 gr potatoes
12 tsp salt
2 oz butter
4 oz Self Raising flour/ gluten free version
1/2 cup feta cheese
1 tbsp chives
1 tsp Thyme,

bake on griddle.