Wednesday, April 24, 2013

Dinner with Rhonda

Lynne and Rhonda Watson discuss food and cooking
Our amuse of a miniature caprese salad topped with Rhonda’s homemade basil pesto
Rhonda in her tiny kitchen – it is amazing what you can do with very little equipment if you know what you are doing
Rhonda plating our two starters
First was a cake of ricotta on top of spinach served with a green salad and garlic bread
Delicious starter of blanched asparagus spears wrapped in pan fried haloumi cheese and tomatoes
A very small table for plating up the main course
which was a superb vegetable and tofu spicy Green Thai curry with fluffy jasmine rice. The vegetables ere green beans, broccoli and courgettes.  And Rhonda makes her own green Thai curry paste from 23 ingredients. We were given the leftover paste to take home
Dessert was rich chocolate mousse with cream, grated chocolate and pomegranate aruls
© John & Lynne Ford, Adamastor & Bacchus 2013

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