The grass in this picture is Spinifex Triodia sp. The tips of the leaves are like cactus spines and you really don't want to have to walk through a patch. It is a plant of the arid interior of Australia and is endemic to this area.
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A la cuisine hier: A chickpea based dip that wasn't hummus. I kind of followed this recipe and added onion (aka nigella) seeds.
Roasted crumbed pork fillet with mustard cream sauce. I marinated the pork in a 2:1 mixture of yoghurt:milk because I didn't have any buttermilk. It was really, really good.
4 comments:
There is really very little difference between yoghurt milk, lait fermentée and buttermilk...
and they all work the same in cooking.
LIDL do a lait fermentée in a litre bottle...
very convenient and it keeps!
Also, La Borde milk that's gorn past its drinkable state works wondrously!
Tim: I sometimes buy lait ribot, which is the same thing.
That looks a good hummus recipe. I might try it with mustard leaves as I don't have kale.
Fly: I used spinach.
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