Culinary
Saturday breakfast rolls: basic white buttermilk, with some of the nice organic spelt flour, turned out very nicely.
Today's lunch: plaice fillets baked under a layer of breadcrumbs (from a spare couple of the above-mentioned rolls) seasoned with crushed coriander seeds and Bristol Blend peppercorns, and a little salt, tossed in melted butter and a squeeze of limejuice (turned out very well), served with asparagus roasted in walnut oil, and steamed BellaFlora sweetstem broccoli.
This week's bread: the German Three Cereal Loaf from the Blake/Collister Bread Book - strong white with rye, + oatmeal and linseeds, mixed up with yeast and milk and water. Tasty.
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