Wiggly zucchini scones:
1 cup finely grated zucc
bit of lemon zest
1cup unbleached flour
1 tablespoon butter or coconut oil to rub into flour
1 tsp baking powder
That's it! rub in butter to flour and baking powder, add zucc and lemon zest and you're good to cut and bake. I think I baked at 170C for 15/20mins. Can't quite remember. Until golden anyway. YUUUUM.
Eat that Yellow Dragon... Fruit
About a year and a half ago, we went to the Qld/NSW border for a holiday. What luck to find a place called Tropical Fruit world!!! Steve rolled his eyes the whole day, "did you see that guy taking pictures of an Avocado on a tree?!" my response, "Why weren't YOU taking pictures?!"
Anyway, we got to try all the lovely tropical fruits and this one I've finally seen in the shops. I don't like the red one.
This one has the texture of a soft ripe pear, seeds like a kiwi and tastes like.... erm.... water. Maybe with a teeny tiny after taste of tapioca, but mostly just juicy water. HA! Oh well. Good for us I'm sure.
Hooley Dooley.. This bread is really olive oil bread made into mini burgers. I forgot that at such a high temp (220C) this kind of bread creates lovely air pockets. Olive oil bread by Richard Bertinet is simple. Flour, water, salt, olive oil. It's so fluffy and crisp it's delightful. NOT the ideal think for mini burger buns...
With sourdough starter the bread doesn't rise as fast BUT in the oven they really pop up.
Lucas loved stuffing carrot sticks through the holes and eating his that way.
These are the little guys. The burgers are made from left over red salmon, small kidney beans and sweet potato from the previous night's dinner. They SCOFFED them down! Woohoo!