Capturing my love of whole foods, combined with the activity of a bustling kitchen.
A weekly collection of photos from the center of my home.
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I'm happy to be back home in my kitchen. Here is some of what's been going on in here over the past few days...
- Fresh produce shop. I love spring greens and can't get enough asparagus. It's still not too late in the season to pick your own from here.
- H home on a flying visit from uni requested lasagne. I've started using up the pretty ingredients like the rainbow striped vegetable dyed pasta. It was a gift from one of my lovely sisters that looks almost too nice to eat.
- Also requested crumble for H. She likes flapjack crumble recipe best.
- Lovely butternut squash can always make a quick supper when I'm busy. This time roasted with red onions in quinoa salad. Eaten before I had time to get the camera out.
- A big batch of minestrone soup, fruit cake, and different kind of apple crumble (but with a little ground almonds for extra flavour) for another sister and husband visiting for lunch. I must remember to show you the amazing linen apron that she made for me...
- Quick roasted chicken with lemon and garlic for an easy supper with Jersey Royal New potatoes, the first ones we've had this year.
- Or with pork chop inspired by these ones for A, and yummy sweet potato for me. Served with steamed spring greens and ripe tomatoes roasted with a little olive oil, salt pepper and garlic that when you cut into make an unctuose sauce that oozes out onto the potatoes. That had to be the highlight supper of the week for me, flavour-wise. Of course, the real best ones were when the extra places were set...good days...
Here is H's favourite flapjack crumble recipe
- 750g fruit
- 75g butter or non dairy alternative, coconut oil works well
- 75g rolled oats
- 75g light Muscovado sugar
- Preheat the oven to 180c/gas mark 4
- Peel, core and cut the apples into large chunks and place in the bottom of a buttered/coconut oiled ovenproof dish
- Melt the butter in a saucepan and mix with the oats and sugar.
- Place on top of the fruit and then bake in the oven for 35 to 40 minutes until the fruit is tender.
This is lovely served with warm custard.
Wonderful.. All of it.. I so enjoy your posts and peering closely at the pics..smile.. Thanks for your recipes, too.. Have a great weekend.. xoReplyDelete
I hope that you have a wonderful one too.
What cool looking lasagne sheets! Love all of the vibrant, colorful food. :)ReplyDelete
I know...I kept them for a while but then when daughter requested lasagne I thought I better use them before they go stale...Delete
Looks so beautiful! What glorious pictures. I just want to come over!ReplyDelete
This blog hop is the next best thing to everyone getting together. Wouldn't it be amazing.Delete
I love the pasta Debby, I've never seen anything like it before and I agree, it's almost too pretty to eat.ReplyDelete
Your kitchen is always so full of goodness and this post really shows it.
Have a great weekend.
It's so cool and all natural dyes. I think the blue/grey might be squid ink.Delete
I hope you have an amazing one too Tracey. Reading your plans it looks like it will be.
Looks like you had a busy and beautiful week in your kitchen! Thanks for sharing.ReplyDelete
Thank you,It was busy but lovely. I'm planning to have a go at making your mothers Coffee spice cake the next baking day I have. It sounds scrumptious.Delete
such a healthy looking spread!!! (I have a couple of those 'bread' boards.....I should USE mine instead of just having them as decoration!!!!)ReplyDelete
I can't resist buying them when I see them Steff. I use everything and only keep very sentimental/fragile things just for decoration. But I can understand why you would want to do so , some of them are so lovely and they do split after time.Delete
Wonderful photos and a nice idea for a crumble! Thanks!ReplyDelete
Thank you Valeriacrea. The flapjack one is the easiest to make and thankfully the one that gets most requested in our house.Delete
I have never seen rainbow pasta like that! It is too pretty to eat. Love when you share your kitchen and dishes each week :)ReplyDelete
I know Karen, I kept it for a while and then thought that it is food after all so I better use it. It actually made baking a lasagne (which is not my favourite thing to do, so many processes)...actually fun to do.Delete