Culinary
Saturday breakfast rolls: soft rye with cranberries and blueberries ( this recipe, pretty much, but rye flour instead of buckwheat).
Sunday lunch: for the wild variety, and to have leftovers for Monday being the Bank Holiday, did a roast cornfed chicken, which I rubbed with Bertolli olive oil spread, salt and pepper, stuck a few garlic cloves around, and put half an onion and 2 lemon wedges into the cavity, and roasted in a moderately hot oven for an hour and quarter then rested as recommended for about 10-15 minutes. Turned out very nicely. Served it with new season's Anya potatoes roasted in their skins in pumpkin seed oil and tarragon, baby spinach stirfried with star anise, and Vittoria cherry vine tomatoes halved and dressed with salt, sugar, and balsamic vinegar.
Today's lunch: made chicken pilaff (sauteed half a chopped onion in the dripping from yesterday's roasting, then added the cut-up cold chicken and sauteed that a bit more, added and sauteed the raisins and nuts, added the rice and sauteed for a further 5 minutes stirring constantly, added salt, pepper, and dried tarragon and the hot water, and simmered it covered and with a cloth under the lid until it was done), which I served with the rest of the tomatoes halved and dressed with minced green coriander (cilantro) and a salad of wild rocket with a walnut oil and wild pomegranate vinegar dressing.
With this we had our traditional anniversary champagne - Bollinger Grande Annee 2000.
This week's bread: is the loaf from the recipe in Laurie Colwin's Home Cooking, made up with strong white, wholemeal and spelt flours and wheatgerm and given long slow rises, including overnight. Very nice.
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