WIAW Leftover Parsnip Bread
Coning back from my staycation, I went into Monday morning with my normal peanut butter and banana with cinnamon on toast. My lunch included some leftovers from a baking experiment at the weekend. I came across a parsnip and thyme bread recipe which grabbed my interest for the lack of kneading and proving time. You make it more like a scone and it was lovely served warm, but I had some sliced the next day with come carrot and butternut squash soup. Look out for the recipe...
My afternoon snack was some nectarine and kiwi from the work fruit bowl topped with some homemade granola. I love having a little extra crunch and this works really well to help fill me up a little more as well.My dinner was wholewheat pasta with red onion, peppers, broccoli and sundried tomato. I added some home grown basil and topped with cheese before devouring the whole lot. I found the tomatoes reduced and had never tried using them as a main flavour before, but the saltiness works really well.
I ended my day with a Wispa chocolate bar.
What did you eat this week?