Culinary
This week's bread was a loaf of 50:50% strong white and einkorn flour, very nice, and made excellent crunchy toast to go under the avocado the other day.
Friday night supper: a sardegnera with salami (and that was the last of the fresh yeast that could).
Saturday breakfast rolls: brown grated apple with maple sugar and mixed spice (and made with the fresh yeast that my supermarket delivery was able to provide, yay).
Today's lunch: bozbash: aubergine, baby courgettes, red and yellow bell peppers, chickpeas, chopped dried apricots, dried cranberries, crushed mixed peppercorns, basil, fresh green coriander (have not been able to renew my supply of coriander paste for months), finished off with wild pomegranate vinegar, served with wholemeal couscous with toasted cashews and raisins. This entry was originally posted at https://oursin.dreamwidth.org/3070722.html. Please comment there using OpenID. View
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