A group of us - Orla, Anne, Jan, Katharine C - convened at Denise's for our February Cook&Eat session. Our menu was: Beet Wellington (yes, sliced yellow and red beets, wrapped in a leek and crushed walnut cover (rather than being wrapped in the traditional duxelles mushroom covering) and wrapped in puff pastry. It was delicious.
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| Beet Wellington |
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| The cooked Beet Wellington |
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| Denise, Jan, Anne and Orla |
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| Katharine, Jan, Denise, Anne, and Orla (seated) |
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| The Beet Wellington was accompanied by an avocado salad and cresson |
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| Our delicious Valentine's Day dessert |
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Our dessert was created by Orla - a rose biscuit base, then a layer of whipped cream and
blended lychees, then a layer of raspberry gelee using agar-agar (rather than gelatin) topped with
fresh raspberries. Orla brought some pink champagne for lunch and we had a very convivial
time.
Many thanks to Denise (and her husband Gerard and her two sons) for allowing us to take over the kitchen and dining room for the morning.
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