WEEKEND BREAKFAST --- coffee | croissant | strawberries | mango
AFTERNOON-TEATIME --- beer | guacamole and chips
DINNER --- parboiled pea leaves | pan-fried baby artichokes | asparagus risotto with fresh peas and shiitake | wine
flowers from garden
the first pick of peas from garden
- busy time to have green fingers in the garden.
- risotto requires 45 minutes of stirring and slow cooking. Asparagus stems are simmered and pureed before hand, then mixed in the rice at the end.
