The garden is still, the new rose buds have swollen to a point of popping, some have unfurled their petals and are displaying their graceful shapes and brilliant colours As temperatures are expected to reach 30 degrees today I will pick a few stems for inside before the heat affects the purity of the colour of the roses.
The hothouse is full of tomatoes that I have grown from selected seeds, some years this endeavour is more successful than others, I will revisit both the success and failure of my tomatoe crops another time.
The kitchen is the heart of my home, it is where we meet , greet, plan our days , our lives , discuss , often argue , shed a tear, make a cuppa, leave from and its where I cook .
chop fresh garlic and soften in pan with some rich oil add onions and heat till they are transparent, add a chopped fresh red chilli and seeds to the mix..... set the mix aside.... to the flavoured pan add about 500gram of fresh whitebait and heat till the fish turn white sprinkle the whitebait with finely shaved parmesan......season with sumac...Place in a processor and mix to a paste. Serve with cold fingers of toast.
