A hearty lunch prepared with Jean Torne during Day One of Basic Alchemy, the weekend workshop run by Michael Rossoff at the Concord Institute.
A Spring Vegetable Consomme, Millet cooked with Onions, served with a light Mushroom & Onion Sauce, Blanched Carrots and Asparagus Spears, a side plate of Rocket with Tempeh chips with an emulsified Wholegrain Mustard and Balsamic Vinegar dressing.
Followed by a delicious fruit Tart, using Wholemeal Flour, Coconut and Safflower Oil. A Blind baked Pie base, filled with a Apricot and Strawberry puree, and topped with Summer Fruits.
