The buttercream lessons of last week paid off, and I successfully frosted the Community Kitchen rose and orange sponge. Also made rose and almond jelly/panna cotta puddings... The rose water from the summer really needed to be used up.
Pear and almond tart at the Community Kitchen.
Apple cake, and there was some leftover puff pastry so I made a strudel with apple and homemade (not by me) fig jam.
Fancy pear and almond tart, and beet brownie at the Community Kitchen.
Chanterelles in dahl (criminal right, but I've had so many chanterelles..), with inkcaps on top.
Made peach cobbler at the Community Kitchen (and hear later it was a big hit!).
An excellent lasagne at home with tomato/lentil/chanterelle sauce, and entire layers of ceps because we finally found enough to be extravagant.
Plus a rather fantastic apple pie with a super simple shortbread crust (was craving shortbread, and had so many apples to use up... and it was way faster than pastry. Will make again!).
Grabbed some puffballs from the park on the way into the community kitchen, and did an ad-hoc puffball ID and cooking demo for the volunteers. Battered and deep fried, of course.
Bread and butter pudding at the Community Kitchen. Summer fruit jelly at home, with the leftovers from bottling.
Chocolate chip raspberry muffins at the Community Kitchen.
Seitan pepperoni for pizza. Acquired some vegan cheese, so had some exciting toasted wraps on my new grill pan.
Had a handful of raspberries and blueberries from the garden, so I put them in scones.
Processed a load of other berries into mixed fruit compote.
Apple crumble. A phonecall from a local business asking if we'd take 12kg of defrosting raspberries. I said I'd stay late to process them into compote, how could we say no?!?
Beetroot brownies and apple crumbles at the Community Kitchen
Jammy double biscuits with rose frosting at the Community Kitchen.
Forager's pie (wild mushrooms and lentils) and rhubarb and custard to share with L upstairs.
Courgette cupcakes with rose glaze, at the Community Kitchen.
Courgette and rose cake at the Community Kitchen. Courgette choc chip, and rhubarb flapjack, at home.
Made rose panna cotta at the Community Kitchen.
And oyster mushroom lasagne and oyster mushroom tempura at home.
Polenta almond lime cake, drizzled with rose syrup, at the Community Kitchen. Vegan and gluten-free.
Panna cotta with rhubarb topping at the Community Kitchen. Burritos and popcorn at home.