Last September my friends gathered for beach picnic to celebrate the end of summer.
This gathering made part of Spoonful Salt Issue.
I made Spelt Sourdough Bread that we ate with Herbs Labneh and Black Tea Cured Salmon, baked Beef and Olives Empanadas and for desert we had Berry Tart with Crumble and Chia Pudding with Strawberries and Hazelnuts and drank Grapefruit and Fennel Lemonade.
You can find all these recipes and story about our celebration in last issue of Spoonful magazine.
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