This week I have made lasagne for 60 people to freeze in preparation for our big event. That was quite a mission in a kitchen not equipped for volume, but it was completed successfully - even a tray of gluten free.
The other thing keeping me busy this week has been the arrival of visitors from Norway. We took them to Waitangi yesterday (for Waitangi Day), which would have been much better had it not rained and blown all day.
|Ceremonial waka - Bay of Islands|
Inger is renowned for her Cucumber Salad and happily made it for us.
I scored the recipe from her - which is great as we have cucumbers coming on thick and fast.
|storing the little bit of leftover cucumber salad|
150ml white vinegar
150 ml water
5 tablespoons of sugar
salt and pepper
1 cucumber, sliced very thinly (Inger uses a cheese slicer)
Bring the first four ingredients to the boil and dissolve the sugar. Place all in a bowl with the cucumber. Best to refrigerate for a couple of hours before serving for the flavour to develop. This keeps well for a few days, and then vinegar mix can be reused with another cucumber.
Inger recommends serving this with fish, or added to sandwiches.