BBQ burgers special

BBQ burgers and mushroom with rosemary and sage
 celeriac and sweet potato puree with wild garlic and parmesan
sweet potato chips
 steamed broccoli
curried pickled cucumbers

take away/ work lunch

  take away/work lunch
Waldorf style salad
celery
apples, raisins
red onion
cress
sunflower seed

roast chicken wings
hard boiled egg
green beans
fermented wild garlic pesto

Late night baking - Lemon loaf

Recipe source

Ingredients

• 2 cup blanched almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder ( I used 1/2 tsp creme of tartar)
• 1 teaspoon Celtic sea salt  ( Himalayan )
• 6 eggs
• 1 cup sweetener ( I used 3 tbsp coconut sugar )
  
• 2 teaspoons vanilla (or 2 vanilla beans scraped clean)
• 3 teaspoons lemon extract
• ⅔ cup lemon juice
• 1¼ cup coconut oil
• LEMON ICING
• ½ cup coconut oil, softened
• 1/2 cup Swerve confectioners ( I used raw honey )
• 2 tablespoon unsweetened almond milk
• 1 tsp lemon extract

Instructions

1. Combine almond flour, coconut flour, baking soda, baking powder and salt in a bowl.
2. In a separate medium sized bowl combine the eggs and coconut oil. Combine until light and fluffy.
3. Add the natural sweetener, vanilla, lemon extract and lemon juice in a medium bowl.
4. Pour wet ingredient into the dry ingredients and blend until smooth.
5. Pour batter into a well greased 9x5-inch loaf pan. Cover with foil (or it will burn the top).
6. Bake at 180C for 55 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Make the lemon icing by combining all the icing ingredients in a blender and combine until smooth.
8. When the loaf is totally cool, remove it from pan and frost the top with the melted icing. Place back in fridge for the icing to set.
9. NOTE: The icing will stay melted if you put onto a warm loaf.
10. Let the icing set up before slicing.

Spring greens lunch

 homemade smoked sausage
sardines
egg

avocado

wild garlic pesto
lamb lettuce
 cress
chives

Wild garlic season :)

Wild garlic sushi maki

Eat weeds - foraging

 rocket
oak leaf
salad burnet
rocket
nasturtium
chickweed
 dandelion

garden and wild salad

 wild omelette

eggs
coconut flour
carot julienne
chives
stir fried nettles and cleavers
ground ivy
rocket
sesame oil
tamari

Spring veg garden 2016

strawberry plant in bloom

lettuce

squashes

carrots

heirloom tomatoes

cucumbers

lamb lettuce

cucumbers

rosemary, sage and box tree

gazania

smoked lobster tail

with fresh garden salad

Our Easter decoration ready for planting :)

Miss O`s new hobby :)

 ( and what she spent her pocket money on :)

Cod steak

with broccoli and fresh Spring greens

Horseradish sauce- Polish style

source :EastEuropeanFood

Horseradish sauce- Chrzan 

 
Ingredients

• 1 pound horseradish root, peeled and grated
• 1/2 cup white wine vinegar or white vinegar ( I used organic white wine vinegar )
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Preparation

1. Mix together all ingredients until well combined.
    
2. Pack into a clean, sterilized  jar. Store refrigerated for up to 2 weeks or freeze..
    
3. When grated beets are added, chrzan becomes ćwikła

Spring 2016

 

  Heirloom tomatoes, cucumbers, pumpkins and squashes are germinating 

( sown in Early March in propagator )
So is lettuce, onions, leeks, lobelias, primoroses, carnations, wallflowers, herbs, cardoons and carrots.
*****
 March`2016
 we harvest last years salsify, leeks and this years early lettuce leaves, lamb lettuce and cress

February 2016 lettuce seedlings

March 2016- pumpkins and squashes

March 2015- cucumbers and tomato seedlings

March 2015- heirloom tomato seedlings

  great germination from most heirloom tomato seeds,especially Black Plum, Ferline, Roma, Wladek`s, White Scottish Egg, Banana, Azoychka and Morgage Lifter

March 2015- garden flowers