Summer on the way in another month and a half so time to eat less and fresh
I picked these lovely fresh greens from the garden today
All ready to turn into a beautiful crunchy salad.
I had to buy tomatoes which are very expensive at the moment :(
The ones on my bushes haven't set yet.
A nice healthy quiche to go with it.
This is just broccoli ( cooked in boiling water for just a couple of minutes and drained and cooled before placing into the pastry case)
2 eggs mixed with plain low fat yoghurt and finely sliced
low fat cheese over the top
I made the crust with plain wholemeal flour
I made a little one with the left over pastry for my Grandson
who is on a no salt special diet at the moment
Served with crunchy home made no salt wholemeal bread
I love the black crusty tops
Wholemeal Bread Recipe
50 grms(2 oz) fresh yeast or 30 ml(2 level tsp dried yeast and 5 ml (1 tsp honey)
900 ml(11/2 pints) tepid water
1.4 klg (3 lb)plain wholemeal flour (I mixed 1/2 and 1/2 wholemeal and strong white)
30 ml (2 level tblsp) demarara sugar ( I used raw sugar)
20 mls (4 level tsp) freshly ground salt ( I left out the salt because my grandson is on a salt free diet at the moment)
25 grms (1oz) vegetable margarine
optional cracked wheat.
Grease two 900 grm (2lb) loaf tins or 3-4 smaller ones
Blend the fresh yeast with 300ml (1/2 pint) water
For dried yeast,mix with 1 tsp honey and 300ml (1/2 pint) water and leave to bubble for 15 mins
in a warm place
Mix the flour,sugar and salt (if using) together in a large bowl and rub in the margarine.
Stir in the yeast liquid,adding enough of the remaining water to make a firm dough that leaves the side of the bowl clean
You can use a food processor or Kenwood mixer and dough hook for this if you have one
Turn out onto a floured board and knead until the dough feels firm and elastic and no longer sticky.
Shape into a ball,cover with a clean cloth
and leave in a warm place for about 1 hour until doubled in size
Turn the dough out onto your floured board again and knead again until firm,flattening out with knuckles to knock out any air bubbles.
Divide into two large tins or 3 or 4 smaller ones
I used 3 x 450 grm for mine.
Optional brush with salt water and sprinkle with cracked wheat
Cover with the clean cloth and leave in a warm place again until the dough fills the tins
Bake the loaves in the oven at 230C (450F) mark 8 for 30 or 40 mins until well risen and firm
Turn out and leave to cool on a wire rack
Tap with the knuckle on the bottom. They should sound hollow
If they don't, return to the oven for another 5 - 10 mins.
For pudding, blueberries with low fat yoghurt and drizzled with honey
While I was on a roll in the kitchen
I made orange marmalade
Refreshed all the vases with more blooms
And filled baskets and bowls with the fallen petals,
the scent is so fragrant throughout the house
I am visiting my usual parties this week featured on my side bar.
Hope you have a lovely sunny week