A Mediterranean Dinner
Toasted bread with tapenades
Chicken, celery and pea risotto
Fishcakes with tomato chilli sauce
Peppers stuffed with cous-cous
Warm broad bean, tomato and feta salad
Plum filo tarts with yogurt
Crusty bread. I made some black olive and sun blush tomato tapenades to spread on the bread and serve hot.
The fishcakes shaped and ready for poaching, these were served with a tomato and chilli sauce.
Baked red peppers with cous-cous filling.
Mrs YS shelling broad beans for the bean, tomato and feta salad.
Ingredients all ready for cooking, we made chicken, celery and pea risotto as well. As per usual I made far too much food even for the 10 of us and we ate leftovers for half the week.
Filo pastry plum tarts ready for cooking.