Halifax Supper Club, May 2016

The markets are starting to have lots of lovely Spring produce, so we used some of it on Saturday to make this meal for 19 people:

Baked Frittata

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We made three kinds of frittata: Asparagus, salmon, yellow pepper & goat cheese; Spinach, sun-dried tomato & feta; and Mushroom, bacon, chives & cheddar

Olivia Newton-John’s Quinoa Salad

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Rhubarb Sponge Pudding

We used rhubarb from Audrey’s garden, and topped our pudding cake with Devon custard (from a can).

Cooking Together

Waiting and waiting for frittatas to be done

Eating together

Cleaning up

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