Part two
To complete our celebration of Kitchen Garden Week, Jemimah hosted a banquet.This is the menu she prepared:
Predinner
Salted Cashews
Main Course
Indian Vegetable Curry from Goa
Served with:
Steamed Basmati Rice
Celery and Walnut Raita
Red Lentil Dahl
Green Coconut Chutney
Mango Chutney
After Dinner
Jemimah’s Dance Concert Chocolates
Tea or Coffee
A proud Jemimah with Daddy - you can see the green menu she designed for the occasion.
The chef cooking up a storm in the kitchen.
We had a great night. The recipes were all adapted from Stephanie Alexander's book, and were delicious!
From our kitchen garden:
Silverbeet
Broccoli
Mint
Coriander
Hello Jeanne! I have a couple of q's to ask you about MEP, if I could?
ReplyDeleteWould you mind emailing me at
lynnseddon@yahoo.co.uk
I could ask by return email!
hope that is ok
Kind Regards