This week’s Sunday supper was themed around Grandma’s favorite elements of food:
March 27, 2010
- Salmon cakes (Hot, Crispyy)
- Lemon string beans (Hot, Lemony)
- Orange avocado salad with pomegranate dressing (Crispy, Lemony)
- Lemon pudding cake with pate sucree (Hot, Lemony, Crispy)
The salmon cakes were delicious and thanks to my sous chef, Bella, not too hard to make. There were only 2 bad things about this meal: we ran out of ketchup due to the salmon cake demand, and the food was so good that we all got really full. Also, there were no leftovers! We decorated the table with citrus placed name cards, and folded the napkins nicely. It was a delicious cheerful dinner in the midst of rainstorms.
We made lemon curd for the first time.
Great to have a sous chef.
We made the batter and mixed in the lemon curd.
We cooked the pudding cakes in a bain marie.
Doesn’t it look good on the pate sucree?
Bella learned how to make supremed oranges.
The salmon cakes held together in the pan really well and tasted so good!
It was a really great supper!