of garlic, chopped 2 potatoes, chopped 1,5 l whey (about 6c) 400-500 g spinach 1 tsp sumac Pepper 1) Heat Cook only long enough to blanch the spinach, then remove from the heat and blitz until smooth. 3) Season

pinch of salt 1/2 c sesame seeds (I used toasted sesame seeds, but you could use regular ones too.) 1) Beat

Little One woke up while I was heating the milk, and while it was at a low enough heat not to boil over

Beat in eggs one at a time. 3) Mix flour and baking powder together, and add alternately with milk, starting Remove and cool on a wire rack. 4) Place butter and cream cheese in a bowl and beat until fluffy and

Heat cream at very low temperature for several hours (10-12).

pumpkin season) 2 tsp zathar 2 tsp sumac salt and pepper to taste 400 g chickpeas 1 c bulgur wheat 1) Heat level of the veg. 3) Bring to a simmer and then place in a Wonderbag or crockpot, or keep over medium heat

/4 c water 3/4 c light brown sugar juice of 1 lemon 1) Bring water and sugar to a boil, then reduce heat For now, there is very tasty sorbet to eat.

frozen spinach, defrosted 1/2 c whey Pepper For the pasta: 2 c flour 1/2 c multi-grain flour 1/2 c corn meal Taste test and set aside. 3) In a separate bowl, put the flours and corn meal , making a well in the If necessary, add the whey (the wholemeal flour and the corn meal may make the dough a little dry).

The Challenge update: With 5 night shifts in the last 10 days, we needed either easy one pot meals, like Hoppin' John , or big meals that would give us left overs. be away on holiday for a week so I am stopping the counter until we get back, hopefully with tasty meals

They have been on the side of a quite a few meals since then and have proved a hit.