I received the first order for Limonetti today, they look and taste beautiful. I have a few new customers (Cornwall, Hertfordshire, Canterbury amongst other places), but I am waiting until the new kitchen is completed before adding too many more customers. We also hope to have a part-time employee from August!
We will hear about the Great Taste Awards in July...I am sceptical as my lovely, fresh biscuits may only be judged now (two months after they were baked...). I am judging some foods for the awards on June 24th - apparently I can judge my own biscuits, but I think I'd recognise them and be 100% biased in their favour.
The lamb is not a new biscuit. Rather, tonight we had a lovely half shoulder of lamb. I dry roasted some cumin and coriander seeds (maybe a dessertspoon of both), and two cardamom pods, and added them to four cloves of smashed garlic and 1 tablespoon of olive oil.
I made four deep cuts in the lamb and stuffed them with the spice and garlic mixture. 60 minutes in a 175 degree oven, and you have one incredibly tasty supper. We had it with our new favourite vegetable, which is a 'smash' of peas, broad beans, garlic and olive oil. Comfort food for the return of winter!
A bientot!
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That's great news about the new customers. Is the place in Canterbury called Karl's by any chance? (www.karlsgoodfood.com) Pat and I went there almost a year ago to this day for brunch before we went to a friend's wedding near by. The place made me think of you (is the woman that owns it Irish?). In fact I picked up a leaflet about it and meant to send it to you but I don't think I ever did! Anyway, maybe you know about it already but if not it's a great spot to be recommended.
ReplyDeleteWe are great fans of your pea puree (as we call it!) and love broad beans so will defo try the ‘smash’.
Ushi x
Yes, Karl's good food and wine shop. Lovely chap - best biscotti and amaretti he has ever tasted apparently! And, they are from Kerry in Ireland.
ReplyDeleteKeep the pea puree flowing (such a handy thing to have at your fingertips), and try the smash! Kind of thicker, stodgier, lovely stuff altogether.
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