Roast beetroot and garlic dip, with crackers. Poking these roasted beetroots to see if they were cooked was like stabbing Tom Riddle's diary with a basilisk fang, the bright red ooze was amazing.
The dip was delicious, but two bunches of beetroot makes a very very lot of dip and I had to share it with friends.
I made some crackers while I was feeling all domestic and bakerish, and they were a very simple recipe but a bit of a pain in the bum to roll out properly. I need a bigger and better rolling pin.
I went to the markets the other day and instead of buying a bag of bread mix like I had intended, I bought a 10kg bag of bakers flour and have been baking bread nearly every day. The pic below is of some pumpkin bread, the recipe I used as a guide was American and wanted me to add cloves and cinnamon and brown sugar - BARF. What is wrong with treating pumpkin as a savoury vegetable? The recipe insisted that I use proper strained pure pumpkin instead of mixture canned pie filling. EEEEEWWWWWW. I used left over roasted pumpkin from the roast dinner a few days before, for I am Australian.
My kids wanted to know why the mixer bowl contents looked like play dough but smelled like bread. It turned out delicious.
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