Culinary
Due to bread going mouldy early in the week, I made a small loaf of the Herb and Onion Bread from Anna Thomas's Vegetarian Epicure - v tasty and quite quick, would have been even quicker if I hadn't got engrossed in footnoting when I should have been putting it in the oven.
Saturday breakfast rolls: the adaptable soft white rolls recipe, strong white and wholemeal flour and a little white spelt to make up quantity (end of bags of the others), dried cranberries, maple syrup, rather nice.
Today's lunch: I got a small piece of rolled brisket, which I pot-roast with some inspiration from Laurie Colwin's Home Cooking but not following her recipe very exactly - rubbed it with smoked paprika and browned it in olive oil, put it in a deep casserole with chopped carrots, shallots and garlic cloves, red wine, a little rosemary and thymee, and cooked slowly in the oven. Turned out rather well. Served with sweet potato sliced into rounds and roasted in pumpkin seed oil, tenderstem broccoli tips steamed with crushed chilli, and little gem lettuce quartered and dressed with salt, pepper, avocado oil and lime juice.
This week's bread: brown wheatgerm, half and half strong white and wholemeal flour + wheatgerm, dash of macadamia oil. V tasty.
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