Lovely sunny day for Xmas in Auckland, my daughter set the table for us,
and for the fairies in the bush.
I must have been good this year because I got quite a few presents, including a new pairs of gumboots, which I used immediately to get into the garden to pick strawberries and flowers for the table.
I also went foraging in the neighbor property (he is cool about it) to pick some watercress. It is a bit late for watercress, the flowers are already out, but I could still pick some to mix to other greens to make a tasty dip.
A mixture of watercress, rocket (rucola), and Genovese basil, (or any greens and herbs you like)
3 handfuls of cashew nuts
2 garlic cloves, peeled
1 slice of aged pecorino cheese (optional)
a little water
Salt to taste
Extra virgin olive oil to finish
Blend the first 5 ingredients, then add salt and olive oil to taste. Serve with homemade bread, as a dip or as a spread.
Of course I made other things for Christmas lunch, but I think that I will put the recipes on the blog very slowly. This was the starter.