The general principle of meal preparation is to combine
as many foods as possible in a rainbow of colours: red, orange,
yellow, white, green, purple. Proteins, carbohydrates, greens.
Meats, fish, rice, pasta, noodles, potatoes, all colours of vegetables
and fruits. Roots, leaves, flowers, fruits and seeds. Where ever
possible grow your own at the allotment.
To enjoy Oolong tea, serve from a Yixing stoneware teapot.
Spinach tagliatelle in cream sauce, smoked salmon,
Greek salad
Finnish cinnamon raisin coffee bread, dough before
rolling.
Coffee bread fresh from baking ring.
Apple tart.
Apple tart in a sea of custard.
Miso soup, home-made sushi, lichee fruit.
Chicken fried rice for stuffed peppers, baked in passata.
Oven baked stuffed peppers in passata sauce.
Diced lamb, carrots, pumpkin, fresh rosemary and lemon,
in an oven bag.
Omelette: 2 eggs, red pepper, spinach leaves.
Crayfish tails, red onion, red pepper, tomato, grated
carrot, cucumber, spring onion salad.
Salad dressed with olive oil.
Fruit crumble tarts, sliced peaches and raspberries.
Fruit crumble tarts.
Potato, boiled egg, salami and carbonara sauce bake.
Melon, grapes and cucumber. Red wine.
This is an adaptation of a Hungarian recipe called
layered potato or rakett krumpli. See also page 7 for preparation.
Shetland black potatoes, red and white boiled potatoes.
tomato, cucumber salad.
