Today was another wonderful, warm Melbourne spring day. Complete with somewhat annoying trademark Melbourne gale force winds. The Ankle Biters and I were out the door by 7.45am and on our way to the farmers market at Collingwood Children’s Farm. As were half the inhabitants on Melbourne (or so it seemed).
photo by pinkcocoa, some rights reserved
Upon our return to Chez KP, much of the day was spent in the garden. Weather this good is too nice to waste and I really want to get the heavy work done before the weather gets hot. Only minor planting today, French tarragon, more lemon grass and some flowering chamomile. The chamomile was probably overly optimistic, I seriously doubt our high set block can retain anywhere near enough moisture to keep it alive. Time will tell.
photo by Vanuatu Monarch, some rights reserved
For the first time in many months, we ate dinner in the backyard. Actually we ate lunch in the front yard. I love eating outdoors. The Ankle Biters are such messy little ferals, the clean up is so much easier outdoors. Particularly as the dog is such a good helper. The inspiration for tonight’s salad came from Jane Lawson’s ‘Tossed’ (again). I don’t know who to credit the Turkish bread recipe with, just that my lovely friend JJ gave it to me and it’s a winner.
Turkish Pide Bread
½ cup warm water
3 teaspoons dry yeast
3 cups plain flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water, extra
1 egg, lightly beaten
1. Place water, sugar and yeast into a large bowl and leave in a warm place for 5 mins until frothy.
2. Add flour, salt, oil and extra water and mix to a soft dough.
3. Turn onto a floured board and knead for 10 mins
4. Place dough in an oiled bowl, cover with plastic wrap and leave until doubled in size.
5. Divide dough in half, make into a ball and, using the palm of the hand, flatten the dough into a piece approx 18-20cm in diameter. Place on a greased baking tray.
6. Brush with egg and sprinkle with sesame seeds and bake for 220degC for approx. 8 mins or until puffy and golden.
Serve immediately while hot.
Tuna, Chickpea and Olive Salad
200g tin tuna in springwater, drained
1 ½ cups dried chickpeas
1 cucumber, diced
2 tomatoes, diced
1 small red onion, finely sliced
3 tablespoons coriander, chopped
½ cup pitted kalamata olives
1 clove garlic, crushed
juice 1 lemon
2 tablespoons olive oil
1 teaspoon honey
Cover chickpeas in water and soak overnight.
Drain, place in saucepan, cover with water, bring to boil and simmer until just tender, approximately 15 – 20 minutes
Drain and set aside to cool.
Combine all salad ingredients and toss well.
Combine dressing ingredients in a small jar and shake vigorously until combined.
Dress immediately before serving