Phew, it's taken sooo long for me to get this post up
A cook up with donna hay magazine Issue 77 Oct/Nov 2014
As seems to be the case recently I couldn't decide which Dessert to make so of course I made both and we had them over the next few nights
The Menu ~all adapted for Gluten Free
Parmesan-Crusted Fish with Zucchini Salad
Lemon, Honey and Almond Cake
Peach and Vanilla Sorbet
First things first........prepare Dessert
Soaked Lemon Peel in base of cake pan for the Cake.
and ta da after not long at all the meal is all ready
nice and easy especially since it was a very warm night at the time
The fish was nice and light and the salad was lovely and tasty with no need for any starch
The salad was comprised basically of Zucchini and Baby Spinach leaves with a Zesty Dressing
The Sorbet hit the spot for the evening
The cake was excellent the next day and perfect with coffee
Here 'tis sitting atop JoJo's Wiggles Tray
And unbeknownst to me Mr Armchair took a snap whilst cooking one evening lol
Bon Appetit......Dzintra
