In Switzerland we are now into our eighth week of lockdown due to the Covid-19 virus. Although it has been a difficult time, there has also been an opportunity to enjoy and develop more activities at home. Richard and I have been collaborating, mostly without disagreement, on our meal planning and cooking. We have also used up a lot of things from the freezer.
Some of our favourite recipes are in these files already - fruit crumble using seasonal rhubarb is a favourite just now, and shepherd's pie is one of our main meal stand-bys. I have also tried a new one, potato scones, which uses up leftover mashed potato. The scones are very tasty! You can find the recipe for scones and also for granola in the Baked Goods section.
We also have home-made hummus quite often using chick-peas, garlic, lemon juice and zest and tahini paste, obtainable from the health food shop. We enjoy eating this dip with pitta bread and raw carrots and peppers. See Starters section.
Last weekend I baked a mushroom and bacon quiche which we enjoyed over two days. See section on Main Dishes. Pastry is one of my strengths, I think.
