Strawberry lemonade, fish pie, pumpkin spinach lasagne & strawberry shortcakes!

Have tried a couple of new things in the kitchen with various visitors over the last 6 weeks – a drink, some fish, a riff on lasagne and a dessert.

Strawberry lemonade – delicious!! Had some at the Ferry Building Market one Saturday when Mother and Father were here which prompted the idea. Steph had made it on a visit to Blenheim so I got her recipe emailed to me, aptly titled ‘American Strawberry Lemonade’ – yum – water, sugar, lemons, strawberries. Went very nicely with pulled pork burgers.

Pulled pork & strawberry lemonade

We made a good old Edmond’s Cookbook fish pie while Mother and Father were here. Not that I haven’t made fish pie before, just not for years and years, but wandering around the Ferry Building Market that same Saturday we came across a guy with his own smoked fish. We got a lovely moist piece of cod and wow, the fish pie was delicious with veggies we got at the market – fresh peas (felt odd to be shelling them outside of Christmas time!) and roasted baby root vegetables of different colors – 3 colors of carrots (including purple ones) and little beets (including orange ones!)

Fish pie

Someone at work was sharing a recipe for pumpkin and spinach lasagne which I grabbed a copy of knowing we’d have a vegatarian in the house while Dean and Steph were staying. It was interesting to make with raw spinach, which skewed the layering process because it was very bulky at the spinach layer so I got a bit out of kilter with the roasted pumpkin slices and white sauce – nevermind – tasted great and the whole dish went in one sitting. It wasn’t until after we’d planned to make it that I had a doubt that we’d be able to get pumpkin – grown only for Halloween decorations here – however, you can get squash (butternut pumpkins) through out the year – phew!

Pumpking & spinach lasagne

And lastly delicious strawberry shortcakes when Dean and Steph were here – I made the shortcake dough by hand without losing my patience and added a little of my own flair to the berries – partially crushed with a little icing sugar and honey! I’d seen the recipe in a book while lining up at Wholefoods – the shortcake was a cross between scone and cake – really soft and kept well to have with butter like a scone the next day in my packed lunch for work – although The Mister put jam in his and reckoned it was better than just butter.

Strawberry shortcake

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