Culinary

[oursin]

Saturday breakfast rolls: the basic soft rolls recipe, with white and wholemeal spelt flour (3:2) and toasted pinenuts.

Beside putting together the Famous Aubergine Dip during the week (because it improves with keeping a few days) I made a foccacia (the Blake/Collister Bread Book recipe) to take to a party (*waves at everyone I saw there*).

Today's lunch: dab fillets brushed with milk and dipped in cornmeal seasoned with zatar mix, panfried in butter and served with cut limes, with asparagus healthy-grilled in walnut oil and sprinkled with balsamic vinegar and samphire stirfried with garlic and star anise.

This week's bread: Greenstein's Psomi Loaf, with Waitrose Toasted Seed Mixture.

Comments

[tree_and_leaf]

The aubergine dip sounds good, I must try it some time.

[coughingbear]

It is brilliant. As was the foccacia.