Wednesday, May 19, 2010

What's for Dinner? Twice Baked Potato, Lupini Beans and Spring Fiddleheads in Saffron Cream


Twice Baked Potatoes made from Russets.
Lupini beans sauteed in garlic and olive oil and spices then eaten by squeezing them out of the skin to reveal lovely tender flesh.
Using up my fiddleheads :) - Done up in a saffron cream made of chicken stock, egg yolks, saffron from Zanzibar (Thank you Curtis!) and lemon zest and juice.

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