I’ve been down a rabbithole. I started with some research about the probiotic bacteria in Dosa batter, and how good it is for you. I like Dosa and we eat it a bit, so the research was fascinating. But it led me on to research about lactic acid bacteria and the surge in recent research about the relationship between gut microbiomes and all sorts of physical and mental health effects.
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.