The brightest of flavours to capture the exciting essence of early summer
There is a deep bowl of cream cheese in the fridge. Pale green and freckled with grated cucumber and salty little cornichons, it is the very essence of early summer. It rests, waiting for a batch of nigella-speckled flatbreads to come from the stove.
The dough for the flatbreads takes 10 minutes to make, an hour to prove, and 10 minutes to bake. Most of the work is done by the dough rather than the cook. The dough won’t meet the heat of the pan until we begin to eat, so everyone gets to handle the warm bread and spread it with the chilled cucumber pâté, curls of smoked salmon and shelled prawns.
Continue reading… The brightest of flavours to capture the exciting essence of early summer There is a deep bowl of cream cheese in the fridge. Pale green and freckled with grated cucumber and salty little cornichons, it is the very essence of early summer. It rests, waiting for a batch of nigella-speckled flatbreads to come from the stove.The dough for the flatbreads takes 10 minutes to make, an hour to prove, and 10 minutes to bake. Most of the work is done by the dough rather than the cook. The dough won’t meet the heat of the pan until we begin to eat, so everyone gets to handle the warm bread and spread it with the chilled cucumber pâté, curls of smoked salmon and shelled prawns. Continue reading… Vegetarian food and drink, Vegetables, Food, Life and style
