This is a real Spring recipe. You need 24 very young and fresh and tender vine leaves.
The Recipe: Chargrilled Summer Vegetables with Grilled Garlic and Yoghurt Sauce
What I have is a unbleached sourdough enriched with eggs and yoghurt, baked free form with poppy seeds on top. It’s crusty, rustic, moist and dense and toasts magnificently. What I have is a unbleached sourdough enriched with eggs and yoghurt, baked free form with poppy seeds on top. It’s crusty, rustic, moist and dense and toasts magnificently.
If you’ve been following The Breakfast Challenge then you’ll know I’m a bit ambivalent about porridge. I’m trying to like it. Oats for breakfast are hugely healthy – low GI, cholesterol busting, lots of B vitamins, minerals and phytochemicals – but regular old porridge is a bit bland for my tastes, unless it’s loaded up with brown sugar and cream, which sort of defeats the purpose.
Mulberry season is so short and so prolific, of all the things I am tempted to make jam from, mulberries are it. But even mulberries don’t make it these days.
I found this gem iron in an op shop. It took me several months and quite a few goes to learn how to use it, but now it is one of my favourite kitchen tools.
On Mondays I travel an hour and a half to work, and I car pool which means I can’t be late. So Monday mornings are somewhat rushed (to put it mildly!) To make matters worse, it’s a full on day when I really don’t want to be fuzzy brained, and I often end up with a rushed and less than perfect lunch. I also work in a room full of…
Blueberries are right in season up here in northern NSW.
All these healthy ingredients make up for the fact that, unusually for my lunchbox baking recipes, I think these go better with white flour. They are still good with wholemeal, but there is something about fluffy lemony lightness that makes a midwinter day bright!
It’s citrus season, our tangelo tree is loaded, and I have a new favourite breakfast.