Culinary
Saturday breakfast rolls: brown malted buckwheat: this is the basic soft white rolls recipe, only made with 8 oz Wessex Brown Flour and 2 oz buckwheat flour and a spoonful of malt dissolved in the warm milk and water mixture.
Today's lunch: fillet of trout poached in an Oriental broth: based on a remembrance of a dish I had at, I think, a Legal Seafoods in Boston some years ago - I made a poaching liquid of tamari, mirin, toasted sesame oil, minced ginger, star anise, and five-spice seasoning, topped it up with water to cover, and brought it to just barely simmering on top of the stove, then covered with foil and popped it into the oven right on the bottom shelf for 20-25 minutes; served with okra and sweet Romano red peppers (God! These had an urgent, phallic, look before I chopped them up) roasted in pumpkin seed oil, and baby bok choi stir-fried (sliced lengthways).
As we are off to Brussels on Wednesday there didn't seem a lot of point in making bread.