Reflections from Halo Quin

This week's bread: a rather basic wheatgerm loaf, something like 70/30 wholemeal/strong white flour + wheatgerm, [ETA: small amount of Rayner's Malt Extract], splosh of oil, turned out quite well considering it was the last scrapings of the recent batch of yeast.

Friday night supper: sorta-nasi-goreng with chorizo.

Saturday breakfast rolls: adaptable soft rolls, approx 4:1 strong brown/Marriage's Golden Wholegrain Bread Flour (end of bag), maple syrup, dried cherries. Tasty but a bit stodgy.

Today's lunch: bozbash, with red bell pepper, baby orange and yellow peppers, aubergine, okra, and baby courgettes, dried cherries, 5-pepper blend, dried basil, fresh green coriander (cilantro), and to finish, raspberry vinegar, served with couscous with toasted (slightly burnt) pinenuts.