Hello, dear Steemians

Today we continue here with a delicious Sunday feast.
At the butcher I trust, there was a festive roast, which consists of pork tenderloin with a nut filling.

This roast is baked for 40 minutes at 180 degrees and is then ready.
This was accompanied by a homemade potato gratin topped with béchamel sauce and cheese.

As a salad accompaniment there was cabbage carrot salad with a creme fraiche dressing, a baby leaf spinach salad with the last green peppers from our own greenhouse and a few tomatoes.

Furthermore, there was a normal green salad also with parika, tomato and a bit of cucumber.

The dressing here is an olive oil- brandy vinegar, salt, pepper and each 2 pressed cloves of garlic that friends of us have grown.

All in all, a wonderful feast.

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