Flaxseed Sourdough, Royal Wedding Cake and Truffle Caviar

Lentils with polenta dumplings

Today's Food Diary

Breakfast: Rolled oats with toasted coconut, banana and flaxseeds

Lunch: Lentils with polenta dumplings

Dinner: Onion ginger omelette with chili flaxseed sourdough toast

Baking/sweets:

On April 21  I wrote about the flax seed sourdough bread I made, and it was the one of the best sourdough bread I ever had.  Five days later I made flax seed sourdough bread again and this time I added chilli flakes. It was even better than the plain flax seed sourdough bread. Since I was on the roll I decided to make chilli flax seed sourdough bread today – same concept, same approach, same ingredients, perhaps slightly different proportions but very different result. The bread was still nice but nowhere near as good as my previous attempts.

Unfortunately I usually don’t measure so I cannot recreate the same recipe. This just shows how the same ingredients, the same baker and the same equipment can produce results which are so different. 

By the way in case you think the lentils and dumpling look delicious, it actually looks better than it tasted. Lentils were fantastic, the dumpling was a little tough, it needed more time in the sauna.

Today's Favourite Photo

Source: Daily Mail

Royal Wedding Cake

Today’s Favourite Blog

Source: Steamy Kitchen

New product – truffle caviar. It looks like caviar, tastes like truffle and its cheaper than caviar. This is an interesting innovation combining two luxury items into one. The caviar is made from real truffle juice which is formed into ‘caviar shapes’ using spherification, a molecular gastronomy technique.