As you may have noticed we eat bread in this house. We don’t eat bread with every meal, usually a piece of toast some mornings, mostly for our midday meal and rarely in the evening. The day I took these photos was a very hot day and we hadn’t eaten much all day but we didn’t feel like cooking. However I had taken pity on my starter wingeing away on the worktop, saying,
How many times are you going to feed me and not use me? Hm? How many?
So I made one of the quicker breads that use sourdough, my favourite Dan Lepard olive oil bread. I pretended that by sprinkling za’atar on the top I would mysteriously turn it into a Turkish flatbread. - funnily enough it did no such thing, what alchemy did I think would happen? – But the olive oil bread was perfectly delicious with a different topping on it from the usual olives and herbs.
Misk wrote a great post about boiling eggs the other day and I read it, and thought, well I know how to boil an egg, but just for fun, I thought I would follow her method and you know what, she is of course spot on, much easier to peel them if you do what she says. Learn something every day!
For supper we had Clarence Court’s Burford Brown eggs, (the little ones that come packed nine to a box) boiled to perfection Misk style, herring in Madeira sauce, a delicious piquant herring from Denmark, some olives I found lurking in the back of the fridge, some garden salad made of Little Gem lettuce and red mustard, a little beetroot and onion fridge pickle made with beetroot pulled from Mitch’s allotment and some leftover couscous turned into a herb and cucumber salad. I found an avocado that had been destined for guacamole and filled that with a spoon of new potato salad.
I was going to make mayonnaise but I just mixed half and half Hellman’s Light and home made yoghurt instead. I’m still making my own yoghurt, the easiest thing in the world to do once you find a method that suits you.
And it all went down a treat, in a back of the fridge, things to eat with bread on a hot summers’ night sort of a way! Pickled herrings and freshly boiled eggs remind me of my mother, throw in a frond of dill and she could be sitting there at the table still.
PS: As you can see from the large shadow across the photo, I can’t do food styling and much as I’d love to write more about the food we eat for dinner, the photos never work very well so you just have to imagine the sweet beetroot and crunchy onion salad, the eggs and the herring, it’s a good combination!