Not a really massive culinary round-up for the holiday season
For assorted and rather dull reasons, one of them being that my niece wanted to take over the catering for Boxing Day family dinner (and this was just as well as I had a rather persistent migraine that day).
So, anyway, in the week before Christmas there was making a loaf of Greenstein's 100% Wholewheat Bread, and making the traditional Famous Aubergine Dip and foccaccia to take to
coughingbear's Mahvls Pahti ('I couldn't have liked it more').
On our return from being familial there was making a loaf of 3 Malts and Sunflower Seed Flour.
Friday supper was Gujerati khichchari.
For Saturday breakfast rolls I made Tassajarra method, half and half white/wholemeal spelt, molasses, mixed spice, sultanas (nice).
Sunday lunch was: padron peppers served as a starter; partridges with bacon potroasted with brandy and madeira, served with corn-cakes and garlic-roasted kalettes and tenderstem broccoli tips.
Today's lunch: kedgeree with smoked haddock, and a salad of little gem lettuce dressed with lemon juice and avocado oil. This entry was originally posted at https://oursin.dreamwidth.org/2707747.html. Please comment there using OpenID. View
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