The fussy one had eaten nearly all his Almost Spanish Omelette before he realised there was potato in it. I'd cut the potato really, really small. Needs must you see.
Another Charity Challenge highlight has got to be using a chef's ring for the rosti - honestly it's not been out of the drawer for aaages, and I'd forgotten how a bit of neat uniformity can magically make things seem more appetising. Appearance matters for kids - well it does for mine, and frankly I'll take all the help I can get.
So I'll be making round food more often, and have another go at rosti cakes, though next time I'll squeeze more of the starchy liquid out of the grated potato; pretty sure that's the key to a good rosti.
We're over half way through now, and not wanting to tempt fate or anything, but our £12 veggie week is going better than expected - I'd even say my fussy blighter has eaten more than he usually does.
This has probably got a lot to do with a ready supply of homemade bread. Last year I used Recipe Junkie's delicious bread recipe, and even made a bubbly, yeasty sourdough starter, but this time I've gone for speed and stripped my bread prep down to the bare bones.
500g of strong flour in a big bowl with a 7g sachet of yeast sprinkled on one side and 5-10g of salt on the other (so the salt doesn't kill the yeast), then mix in 300ml of warm water, plonk out onto a floured surface and knead for about 10 minutes.
Put the dough ball onto a very lightly greased tray and leave, covered with a tea towel, somewhere warm for one hour plus. Score the risen dough, and pop into a pre-heated oven at 220 degrees C for about 25 minutes. Should sound hollow when you tap the top, and seems to have worked fine so far, even with my old/new flour mixture.
I made some cider bread today, and know I've banged on about it before, At Length - but it really is the easiest bread EVER. No need to knead, and takes only a few minutes to prepare. If you've got some spare cider/lager/guinness knocking about do give it a go. I had the end of a bottle of cider in the fridge and cut back on the cheese and butter quantities so it didn't make too much of a dent in our rations.
It's best eaten on the day it's made, but that's never been a problem!
Also wanted to mention I've kept any spare bits of bread and ends of loaves for something I'm going to try tomorrow. I know I'm going to like it, just not so sure about the kids...
All will be revealed in the next post.