Culinary
Feb. 22nd, 2026 08:16 pmThis week's bread was a Standen loaf, strong brown/buckwheat flour, maple syrup, malt extract - but due to electric scale going weird and giving strange readings, the proportions got very odd and it turned out larger and a lot denser than usual, if still edible.
Friday night supper: Gujerati khichchari, with pinenuts.
Saturday breakfast rolls: adaptable soft roll recipe, 4:1 strong white/buckwheat flour, a touch of maple syrup, dried cranberries, turned out rather well.
Today's lunch: Scottish salmon tail fillets baked in foil with butter and lime slices; served with La Ratte potatoes boiled with salt and dill and tossed in butter, buttered spinach and baked San Marzano tomatoes.






































