Culinary
Bread made during the week: the 100% wholewheat from Greenstein: approx 2:1 wholemeal flour/wholemeal spelt flour. Turned out rather nicely.
Saturday breakfast rolls: the sour cherry rye rolls from the recipe in Collister's Flavoured Breads. Quite nice.
Today's lunch: kedgeree, with undyed smoked haddock that I baked in the oven for about 20 mins in milk and water with bay leaf and black peppercorns (and no tomatoes, no parmesan, no croutons, it was a strict and particular kedgeree, no heresy about it), served with padron peppers and a salad of little gem lettuce dressed with salt, ground black pepper, avocado oil and lime juice This entry was originally posted at https://oursin.dreamwidth.org/2870665.html. Please comment there using OpenID. View
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