3 - 2013
Cooking, Garden, Flowers
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| Chicken vegetable soup with saffron |
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| Soaking Saffron in hot water |
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| Serving the soup |
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| Serving the soup |
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Beautiful Blossom
|
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| Freshly baked coffee scrolls |
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| Yellow rice with garnishes |
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| Choux pastry with chicken filling |
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| Club three layers of sandwiches |
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Shredded orange rinds
in syrup |
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Sugar syrup with
bay leaves |
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| Olive Bread |
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| White large Cymbidium |
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| Cymbidium in a glass vase |
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| Freshly Baked Date Loaf |
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| Peanut Butter Sauce |
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| Dumplings in clear broth |
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| The dumping |
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| Continental Parsley |
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| Winter flowers and herbs |
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| Soup Tureen with Crust |
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| Mixed Herbs |
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| Sorrel |
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| Dressed giant muffin |
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Caramel to dress
giant muffin |
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| Geranium nutmeg for garnishes |
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Giant nectarine muffins with caramel and almond
flakes topping |
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| Cake with Pine apple-glace shredded orange rinds. |
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| Rice Cakes |
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| Cooking Omelet |
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| Shredded Omelet |
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| Nasi Goreng |
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| Nasi Goreng Instimewa |
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| Nasi Goreng is served. |
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| Rose Bush |
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| Rose Bush |
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| Date and Orange Cake |
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| Milo Muffin with Rose Petals |
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| Decorating Cakes |
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| Mini Milo Cakes |
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| Leafy Salad with Prosciutto |
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| Leafy Salad with Coconut Dressing |
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| Garlic Chives |
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| Freshly picked lemons and vegetables |
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Vegetarian Composed Salad: tofu, caramelised nasi fruits, red cabbage,
lamb lettuce with Sesame and Lime dressing |
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| Mixed Herbs inside the glass vase |
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| Cymbidium Orchid |
Mini Roast Lamb
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| Pasta with Chicken Ragu |
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| Herbs Pesto |
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| Pasta with Herbs Pesto |
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| Celeriac Remoulade |
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Meat Patty with Celeriac Remoulade
|
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| Glace shaved Sweet Potato. |
Potted Clivia Plants
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| Susy Water Pastry |
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Apple and Jam Pie
in water pastry |
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| A platter of Mini Cakes |
Preparation of Brioche
Family Favourite-Brioche
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| Sliced Savoury Brioche |
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| A platter of savoury brioche |
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| Flat Bread |
Coffee Cake-Father's Day 2013
It has been a glorious day, today is the first day of spring, and here in Australia, it is Father's day, what a perfect day to be spending time with dads, grandfathers and the whole family.
Looking forward to Spring, more cooking and sharing recipes with you all.
Enjoy the new Season.
Thanks For Visiting
Susy
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