This Week at Woodshed - March 15th
Our grass-fed boeuf bourguignon is simmering on the stove, a pot of brightly coloured and richly spiced Moroccan carrot soup fills the kitchen with its gorgeous aroma, and a lovely batch of Coq au Vin is marinating in red wine and herbs.
We've got Wysteria's excellent Thai green coconut curry on the menu, brimming with organic veggies, local kaffir lime leaves, and fresh ginger.
The nettles are growing beautifully in our local forests and fields around us and we'll use this week's harvest in another batch of Wild nettle soup.
The local citrus harvest is still going strong, so we've got a batch of lemon curd all ready to top our New York Style Cheesecake. Our cheesecakes are always gluten-free, with a lovely almond and walnut crust. Our two favourite cakes, the Weekend chocolate cake and citrus olive oil, are also on the menu.
It will be a great week of food as we prepare to dive into Spring!
XO Haidee and the Woodshed Team