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.