Friday, 6 April 2012
WHB Purple carrot soda bread, wildlife and sandcastles
Carrot and sunflower seed recipe from Haalo seemed like a miss at first, but ended up the welcome backbone of many meals this week. I have also had great success with some mock tuna salad, soba noodle salad, hot cross buns (more on them soon) and a smoky stirfry of zucchini, cabbage and capsicum. E said the latter was quite salty but when he tasted tonight's gnocchi with kale and pesto, he found out how horribly salty dinner could be. The shop bought gnocchi was unbearably salty and my idea of adding chopped green tea pumpkin seeds made it taste like it had cardboard shrapnel in it. Enough about bad food, let me tell you about some of the adventures and the lovely soda bread!
Jirrahlinga Koala and Wildlife Sanctuary with the family. We have been before and seen koalas up close but this time the little fur balls were asleep and hard to spot in the trees. We did enjoy seeing kangaroos, wombats, dingos, a kookaburra, emu, goannas, and wallabies.
Sea Change boxset. The tv show was set in the town. It is hard to look at the iconic bridge (see top photos) without thinking of the show.
food history know that carrots were eaten in many colours up until a few centuries ago.
Haalo's post, it only seems right to share it with her. Hence, I am sending this risotto to Haalo of Cook Almost Anything. She is this week's host for Weekend Herb Blogging #328, and the coordinator of this event which was founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: Strawberry muffins, new oven and an allergy
This time two years ago: WHB Easter nut roast and reflections
This time three years ago: Carrot Miso Soup
This time four years ago: Tartan Day Stew
Purple Carrot and Chia Soda Bread
adapted from BBC Olive Magazine via Cook Almost Anything
350 g plain white flour
150 g wholemeal plain flour
2 tbsp chia seeds
2 tsp bicarbonate of soda
1/2 to 1 tsp French lavender salt (or regular salt)
150g purple carrots (or use orange carrots)
300 grams plain yoghurt
½ cup milk, approx (I used soy milk)
Preheat oven to 180°C. Grease an oven tray (Haalo suggests warming an ungreased tray in the oven and playing baking paper on it when bread is ready.)
Mix flours, bicarb soda, salt and grated carrots in a large mixing bowl. Make a well in the centre and gently stir in the yoghurt and most of the milk. The dough should come together into a soft and slightly sticky ball. Add more milk if needed. Turn out onto a lightly floured surface. Knead for about a minute or two until it is a smooth ball.
Place the dough on the prepared tray. Flatten slightly and cut a cross in the top with a sharp knife. Bake for about 30-50 minutes. (I thought mine was ready after 35 minutes because it had a good crust on it but when I opened it the middle was still a bit doughy and because it was still hot I could put it straight back in the oven to cook further. Perhaps I could have stuck a skewer in the middle to check if it was cooked through.)
Serve warm. If you have any left, cool on a wire rack and it will be delicious kept in an airtight container and eaten at room temperature or toasted over the next two to three days.
On the stereo:
The Sound of Music soundtrack