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oursinSaturday 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.
