Green Leaves and Petit Fours


Note the green leaves people!!! These are our first salad leaves of the year, and I’m unbelieveably excited. We have been harvesting rhubarb for a few weeks now and I’m in talking to the seedlings in the polytunnel every evening in the hope that it will encourage faster growth

(I’m serious)

(apparently it does work, I’m not just mad)

So for lunch today, it just had to have a decorative green leaf theme.

Hence the artfully draped leaves over the hawaiian bap (chicken, cheese and pineapple melted under a grill) and chicken fried rice.

Our boys favourite meal is egg fried rice. I fry some spring onion, then chuck in the cold rice in my wok  in on top of a good spoonful of melted coconut oil,

(which, by the way, (don’t get me started, oh, all right then, I will! 🙂 is just the healthiest oil, the health benefits of coconut oil (some really great links here and here; the second article is a fantastically researched “ultimate guide” about all healthy oils) include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength, as well as being one of the only foods apart from breastmilk that is perfectly digestible by the human body),

fry up and then add in one egg and a good glug of soy sauce. Add some cooked meat and/or vegetables and you have just the quickest, most delicious meal ever.

We retired outside for our tea afterwards

(and yes, we always sit in the sun under the pergola with bunting and white linen tablecloths, sipping tea and eating petit fours. Doesn’t everyone?!)