Cookery club
We used spring greens from our raised beds within the wildlife garden to make a Colcannon.
The cooked spring greens, spring onions and bacon were combined with mashed potato and placed into an oven-proof dish before being topped with cheese and baked.
Mmm! Quite nice for cabbage!
Rhubarb muffins were on the menu this week.
The finished product.
Lots to do this week as we prepared two salads and a lemon dressing.
Making the lemon dressing.
Fennel, radish and cucumber are sliced.
Then combined with a little dressing to make our first salad.
Jersey Royal potatoes are cut into chunks. “Watch out! They’re hot!”
Our lemon dressing is mixed with horseradish, Dijon mustard and garlic then this is used to smother the hot potatoes.
Well, most of us liked them!
This entry was posted on Friday, May 22nd, 2009 at 3:00 pm and is filed under News, Out of Hours Clubs. You can follow any responses to this entry through the RSS 2.0 feed.