Monday, February 1, 2016

Three delicious home-grown entrees

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:
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

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

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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