New dishes on the table at Struan Farm this past weekend. Thanks to inspiration from the December issue of Dish magazine, along with Donna Hay's latest cookbook "Life in Balance."
On Friday morning for breakfast I made Donna Hay's "baked spinach and parmesan eggwhite souffles." They were delicious if light, reminiscent of breakfast at the wellness spa (or "fat farm" as we used to call it!). The recipes makes four servings, and John and I had two each, thinking about the day's work ahead. (One with a piece of toast would probably work fine too.)
What was fun was that I used my mother-in-law's old egg beater to whip the whites, much easier than the whisk called for! It could be time for these to make a resurgence.
For lunch I made the "Chicken & Avocado Mayonnaise Sandwiches" from Dish. Roast chicken and finely sliced spring onions are combined with a mayonnaise made with mayo (as you may expect!), dijon mustard, lime zest and juice, garlic, avocado, coriander, green Tabasco sauce, salt & pepper. Crustless wholegrain bread is buttered, then the filled sandwich is rolled diagonally and cut in half. Voila!
A perfect savoury high tea dish, could be jazzed up tied with chives, although the filling is great in a normal sandwich too.
Saturday night after a hard day working outside my mother-in-law's egg beater came out again, and I made Donna's "kale and spinach omelette." It was easy and tasty. (Note: all her recipes titles are lower case, oh how trendy....?) The omelette is filled with a mixture of goat cheese, ricotta and chives, topped with crushed peas and parmesan.
Sunday night Donna and Dish joined forces. I made Donna's "seeded crackers" and "kale and cashew dip" for nibbles, followed by "Roast Lamb with Lemon Crust and Damson (substituted red currant) Jus, Pan-Fried Grapes and Almonds and Peas with Pancetta.
Yes, living the good life here at Struan Farm! And p.s. those seeded crackers are AMAZING. Gluten free, made with spelt flour, sunflower and sesame seeds, chia and linseed. Need to track down Damson jelly to make the lamb again, but red currant jelly worked fine.
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