As I alluded to in yesterday's post, making bread from scratch is not quick and even longer if one wants good flavour. That means proving overnight. At some point in the process. For the rolls I sell at the market, its at stage one. For the loaves, it's the final proof. To have this by Saturday morning:
Consequently, Thursday supper is generally a simple affair. As it was then:
A pepper (capsicum) and broccoli frittata with a rocket, beetroot and feta salad.
For the first time in a couple of weeks there was no marmalade on the agenda, and with the warmer weather and an event in the village, I decided it was time to change things up a bit.
This week's offering includes two products inspired by Hive blogpals: the breakfast muffins by and the vegan garlic aioli by
. The salad in a jar is a Moroccan lentil and butternut which is a favourite of mine and a meal in itself. That jar is 500g so will serve two as a main or four as a side.
Now it is time (5.30am) to go and start heating the oven for these babies to bake.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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