... Roasted Parsnip with fresh herb and caper chimichurri.
Quite a hearty soup as it turned out, so it's just as well the evening turned cooler after a fine late summer's day.
While I had the parsnips roasting away in the oven I used the other oven shelf to bake some Maple White Bread, only with some stone-ground flour which may have made it a little denser than it should have been.
Or, that may have been the fault of my leaving out the water step altogether and just bunging the yeast in with the maple syrup, butter and milk.
It didn't rise much at all in the first hour, so I took it to bed with me for my Sunday afternoon little snooze, all snuggled in with me and the furry girls and it rose a treat.
The baking filled the house with the most wonderful smell and the eating, mmmm. Can't wait for toast in the morning.
Ooo, I think I'll try this one next.
Sunday, March 1
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3 comments:
I'm intrigued by that maple bread, too, and planning to make it soon. I even have some parsnips in the fridge so I can be a complete copycat!
I love soup. It's my "signature" dish. Heh. Recipe: get things wet and hot and blendy and tasty.
Zoomie, please do, it was most yummy indeed. Probably suit your weather better too.
Cookie, at our house the last step is "blend like buggery".
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