Wednesday and Thursday night the students teamed up to prepare a tasty dinner of potatoes served on parsnip puree, lightly roasted asparagus, kumara mash, steamed broccoli and colourful veggie-tofu-skewers. Some of us were busy threading the veggies onto the skewers while others prepared the kumara mash and salad. Others tempered a batch of carob-chocolate. On Thursday we also prepare a delicious dessert of fresh organic strawberries, organic maple syrup and chopped fresh mint which we served with a yummy cashew-pear vanilla cream. Clean tastes and attractive colours. So good 😊
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