We have an entree every day at the main meal--it's a lovely, colourful and appetising way to start a meal and I love thinking up new ways of presenting things, especially vegetables from the garden!
Here are three we have had recently:
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| Fresh field mushrooms(picked out of paddock after rain) sauteed in butter with garlic, chives, tarragon and salt and pepper, served with little Roma tomatoes straight off the vine |
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| Fresh sweet corn, grilled, then coated with a sauce made of home-made mayonnaise to which a little extra white balsamic vinegar has been added, then covered with grated cheese |
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| Home-grown eggs, boiled, then split in half, and the yolk taken out, mixed with mustard, salt, pepper, and a little sour cream, then stuffed back into the whites, served with red Danish lumpfish caviat, on a bed of creamed home-grown spinach |
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