| Your photographs
Have you ever stopped what you're doing to sigh at a sunset, halted in your tracks at the beauty of frost or morning dew, turned to witness a flight of birds? Why not capture it on your camera for inclusion in the next newsletter? JE From Plot to Pot...
When James decided to ‘re-vamp’ the news letter, he asked one and all for suggestions, comments and ideas for regular features and articles. Being a bit of a ‘foodie’ I immediately thought of some sort of ’food/recipe’ spot. (After all, it’s all well and good to grow enormous amounts of tomatoes, but what do you DO with them??!) Hence ‘PLOT-TO-POT’ is born….. |
As every one knows, there’s
not much in the way of ’fresh’ produce coming out of the allotment
during the early spring, but it was suggested that it might be a nice idea
to do a few ‘dressings’ in
preparation for the salad we’re all hoping to reap in the not too distant
future. I hope to bring recipes in the coming news letters that are not
only seasonal, but also a little ‘different’ and where ever possible,
incorporating ingredients that are healthily based.
Recipe Orange
& Mustard Dressing (for
Green Salads of any kind) 3 Tbsp extra virgin olive oil 2 Tbls fresh orange juice (approx. 1 small orange) 2 tsp fresh lemon juice (approx. ½ a small lemon) 1 Tbls honey 1 tsp wholegrain mustard Salt and Pepper to taste Whisk altogether and pour over salad greens just before serving (To exenterate the flavour of orange, try tossing in a segmented orange or two into the salad when you add the dressing.)
Spicy Fruit Dressing (for fresh fruit) 1 Cup plain yogurt (the creamier the better) ¼ tsp ground cinnamon 2 tsp honey ¼ tsp ground ginger ¼ tsp ground nutmeg (or grated if you have fresh)¼ -½ tsp lemon zest Combine all the ingredients and mix well. Pour over fresh fruits just before serving OR use as a dip for fruit chunks. |
..with
Flick