With spring well and truly having sprung, I thought I’d preface this week’s Friday List with a little round-up of favourite Spring recipes from my book. If you don’t yet have a copy, you can order directly from me (here’s the link) or pick it up at good bookshops around the traps. And if you already have one, and haven’t yet tried these recipes, please do give them a go. The goat’s curd fritters, above left are on my radar for tonight…maybe with a glass of nice cold Orange chardonnay. Oh yes.
So clockwise from top we have; honey granola (pg 32), white chocolate bonet (pg 35), goat’s cheese fritters (pg 19) and honey and apple mint ice cream (pg 37).
Clockwise from top right; warm lamb cutlets with pesto and creme fraiche, classic lemon curd (pg 52), honey and harissa chicken legs with minted yogurt sauce (pg 31) and a market salad with fresh feta (pg 23).
This weekend, for the first time in ages, we are home with no major commitments, no travel for markets, no lunches at the farm kitchen. Just two whole days to stay home and enjoy a (hopefully) beautiful spring weekend on the farm. Hope you all have a nice, restful couple of days too.
Yes!! Go Matt Wilkinson. His latest journal entry is spot on. Reading this from a producers’ point of view I almost clapped to my computer, and particularly loved his tip to fellow chefs that ‘…putting a named product on your menu when you’re not using it is not cool’. It’s happened to us and it really isn’t cool. Phew. Moving on…
And lets start with maple cream. Never made it before but after these pics and this recipe, am thinking it’ll be first cab off the kitchen rank tomorrow.
This looks like a pretty perfect weekend away.
I’d love to think I was the kind of Mum who wrote cute themed postcards for my kids’ lunchboxes every day. This post has inspired me to give it a go.
I’m contemplating joining the green smoothie gang, and am even more pumped to get started thanks to this bunch of recipes.
Oh I love festivals that celebrate food cultures and traditions. Like the feste delle salsicce I wrote about this week, and this Basque food festival held every year in Bilbao; Aste Nagusia. A gorgeous post from Beyond the Plate.
Only a couple of months till cherry season! Whoop. Bookmarking this recipe for December.
Can never go past a new granola bar recipe, and this one looks the goods.
Planning to make a batch of these honey and olive oil zucchini muffins as soon as seasonally possible.