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Bread! First loaf from Flour Water Salt Yeast. Overnight 40% whole wheat.
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I used dark raisins, simply because that's what I found in my cupboard. You could sub for yellow no problem. You could also use pine nuts instead of sunflower seeds. You get sweet fruitiness from the raisins and nutty crunch from the seeds. Here is how I made it..

Wilt spinach in a dry pan and tip into a colander. Squeeze out excess moisture.
Wipe out pan and sauté a little finely chopped shallot and garlic in olive oil over medium low heat until soft and sweet.
Add the raisins and seeds and cook for a minute more. Put the spinach back in the pan to heat through and mix everything together. Season with salt and pepper.

Bon appetit.

thank you, I mailed myself your post so I can give it a try.
 
Rustic vegetable soup with fennel sausage. In this batch—great northern bean, Italian fennel sausage, petite dice tomato, capsicum, moong dal, chana dal, carrot, mushroom, onion, courgette, celery, garlic, cumin, ajwain, dried herbs, chili flakes, bay laurel, olive oil—garnished with fusilli, Parmesan, scallion, dill.
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Rustic vegetable soup with fennel sausage. In this batch—great northern bean, Italian fennel sausage, petite dice tomato, capsicum, moong dal, chana dal, carrot, mushroom, onion, courgette, celery, garlic, cumin, ajwain, dried herbs, chili flakes, bay laurel, olive oil—garnished with fusilli, Parmesan, scallion, dill.
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Colorful. Looks delicious.But 24 and breezy? Sheesh that’s beach weather.🙃 (-11 with a low of -27)
 
Today was absolutely delicious! Cool thing thought up. Minced steaks in port wine cream sauce with king oyster mushrooms and celery puree.
I made the patty steak with capers, anchovies, onions, garlic, Worcester sauce, Tabasco, parsley, ketchup, mustard, ground beef, Gouda cheese, salt, pepper and in panko flour. Didn't taste like meatballs either. So I imagined that. The sauce also went really well with the puree!
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Discovered some leftover commercial cod brandade in the fridge, also leeks close to expiry. I crisped up most of the leeks, reserving some less cooked. (Note to self, next time reserve raw.) Layer uncooked leeks at bottom of saucepan with butter; dump taters in, layer fried leeks in. Mashed potatoes (mit Speck) will do fine instead of brandade. Why make potato leek soup when you can make potato leek cake amirite?
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