Friday, November 6, 2009

Milestone Dinner

On the menu:

Radish and lettuce salad

Broadbean salad: cooked broadbeans, avocado, red onion, olive oil, lemon juice

Cauliflower persillade: 1 head cauliflower, broken up and drizzled with olive oil, cooked at ~200C in the barbecue for 15 minutes, then topped with ~1/2 cup breadcrumbs, a large handful of parsley and crushed garlic and cooked a further 10 minutes. (Adapted from my favourite cauliflower recipe)

Why was this a milestone? It was all home grown except for olive oil, avocado, onion, garlic, breadcrumbs and the lemon juice (which was from our neighbours' tree).

Life is sweet.

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