In the past 3 years, while construction was going on, I was also doing some “construction” with my kitchen and food project. Here are my choices for tea offerings, the world is well represented, I must say. Tisane and Herbal Teas from Leaves & Flowers. Green Teas (matcha & genmaicha and sencha)…
It’s been very busy at the Francis House, my kitchen activities have been overlooked. But here’s one successful breakfast idea. Ripe Black Figs on Creme Fraiche over Toasted Sourdough Slices.
Officially qualified to serve breakfast at the Francis House.
Sticky Rice, Braised Pork Belly , Black and White Sesame Seeds, Pickled Radishes, Seaweed and Hard Boiled Egg with Parsley.
Fennel, Tomatoes, Mozzarella, Olives and Dill. Baked. Stuffed Courgettes (Summer Squash). Courgettes Flesh, Garlic, Lemon, Tomatoes, Capers and Pine Nuts.
Broiled Wild Salmon with Shiso Leaves and Greens with a Date Vinaigrette. Wilted Spinach and Steamed Peas over Labneh.