I have had a lovely week spent with lovely friends and doing different things.
This week was our first Supper Club and it did not disappoint. Our Seasonal Produce themed supper consisted of
Venison and stout pies
Cauliflower Cheese and Asparagus
Apple and Cinnamon ice cream
It was a very special weekday evening meal and because we all made a small part of it, it really did not feel that you had done that much to create such a feast.
Our next theme is Spring and I am going to make the nettle cake recipe I made last year.
On Friday I went to one of the local village halls to see a film with some friends. I don’t know if where you live this happens but it is quite a regular occurrence here in this part of Devon. On arrival we had pre-film drinks and then watched Mrs Harris goes to Paris. What a lovely light-hearted film.
In 1950s London, a widowed cleaning lady falls madly in love with a couture Dior dress, deciding she must have one of her own. After working to raise the funds to pursue her dream, she embarks on an adventure to Paris that will change not only her own outlook — but the very future of the House of Dior.
Last night was the birthday of the landlord of my local pub and there were celebrations. We all took plates of food. I decided to try out one of the canapes I may make for a wedding I am catering for in the Summer.
I wanted to make a vegan dish that was also suitable for gluten intolerant people. I found a recipe for Carrot Lox Blinis. Unfortunately because I was in such a rush after finishing work and getting to the party I forgot to actually take a photo of the finished dish but I can tell you I got complimented on them.
I added some sushi nori finely chopped to decorate rather than the onions and capers as it gave them a slightly fishy taste. I used a coconut plant based cream cheese rather than an almond based one which means there was no problem for people with nut allergies either.
The weather this last week has turned decidedly chilly again and I have held off sowing many seeds as my window cills can only hold so much ☺️
I did sow a few small pots of mixed lettuce which I will do every few weeks to hopefully have a continuous supply of salad leaves through the summer. I have a project involving my two pallets that I kept from my gravel deliveries last year that I hope to start on this week so will update you next week.
At the beginning of the week I had a go at making Japanese Milk Bread it is a bit like brioche but not as sweet. Japanese milk bread is extremely soft and fluffy that uses the tangzhong method. Which is a cooked roux of flour and milk or water.
I hope you have all had a lovely week and have plenty planned for the coming week. Until next time keep trying different things no matter how small.
Stepping Into Sixty and Out Of The Comfort Zone 