Saturday, December 07, 2013

The Latke Variations


Monday 2 December
Today we made the chard cakes from Plenty again, this time out of a batch of our frozen garden kale (rather chewy) and real Kashkaval from Dean's at Findlay Market, and topped them with drained yogurt.
On the other side of the plate went the last curried sweet potato latkes left over from Thanksgiving, with dabs of David Warda's apple coriander chutney and our own cranberry chutney to give them a little punch of spicy fruit.

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