Image Credits - The Curated Kitchen

image credits:

Bethany Stanley

Instagram Latest

C A K E F O R T H E W I N !
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Guaranteed to bring joy. Not even a bloody pandemic can steal its thunder! ❤️

SOMETHING FOR THE WEEKEND? This super simple tarte

SOMETHING FOR THE WEEKEND?
This super simple tarte tatin recipe is my recipe of the month for @magnificentmarrow
You can find the full recipe on their website.

SHE SAID YES! ❤️💍
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Huge congratulations to Ella and Tom. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tom ordered one of our bespoke graze boxes for a surprise picnic under the stars, where he proposed to Ella. She said YES of course (because proposal goals!). ❤️

August Graze boxes ~ We have very limited availabi

August Graze boxes ~ We have very limited availability for the following dates:
14th,15th,16th, 21st & 22nd.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Order by 3pm the Wednesday before via DM to secure your order.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
£45
⠀⠀⠀⠀⠀⠀⠀⠀⠀

This Peach and Burrata Panzanella with Prosciutto

This Peach and Burrata Panzanella with Prosciutto is perfect for a summers evening garden supper and is my recipe of the month for @magnificentmarrow
Head on over to shop the ingredients....
⠀⠀⠀⠀⠀⠀⠀⠀⠀
You will need:
3.5 ripe peaches
3 - 4 medium heritage tomatoes (sliced)
Extra Virgin olive oil
500g stale bread (torn into chunks)
2 garlic gloves (bashed - skin on)
2-3 shallots (finely sliced)
250g rocket leaves
250g burrata
Maldon sea salt
100g almond flakes (toasted)
A handful of basil leaves
The leaves from 2-3 sprigs of mint (roughly torn)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Dressing:
1/2 peach (stoned)
100ml extra virgin olive oil
1tbsp apple cider vinegar
1/2 tsp caster sugar
Juice of 1/2 lemon
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method:
Preheat oven to 180c/160c fan/gas 4
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cut the peaches in half to remove the stones and slice into wedges, brush with olive oil and griddle on a hot griddle pan until charred (approx 2-3 minutes each side).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place the torn bread and garlic onto a baking tray, sprinkle with sea salt and olive oil, jumble around on the tray and toast in the oven for around 10-15 minutes until crisp and golden, tossing halfway through.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blitz all of the ingredients for the dressing together in a food processor (or use a handheld stick blender) until smooth. Toss the sliced onions and a 1/3 of the dressing together in a mixing bowl and then add the bread (discarding the garlic).
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrange the rocket leaves, peaches, tomatoes, bread and onion on a serving dish before adding the prosciutto and torn chunks of burrata. Sprinkle with salt, scatter over the toasted almonds, basil and mint leaves and drizzle with the remaining dressing. Serve immediately.

We still have some availability for graze boxes th

We still have some availability for graze boxes this Friday and Saturday.
Order before 3pm tomorrow (DM to order).

facebook - instagram - pinterest - twitter

Privacy Policy | Credits

Copyright The Curated Kitchen

Privacy Policy | Credits

Copyright The Curated Kitchen