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We went up to my parents' for the weekend last week, and neither Hubby nor I managed to remember to bring the bread from the bread box. As a result, when we came back five days later, we had multiple stale loaf ends. What to do with so much stale bread? With leftover tomato sauce from a pizza-making stint, I decided to make a savoury bread pudding of sorts, layering tomato sauce with the bread. Little Bit was calling this "bread pizza", which I am not sure about, either as a name or as an accurate descriptor, but it came out tasty either way. The tomato sauce can be plain, with or without meat. Ours had mushrooms in too, and some cream as it was a little too spicy for Little One. Ingredients: 6-9 slices of stale bread (depending on their size and the size of your dish) 1/2 c white cooking wine 4 ish cups tomato sauce 1 c cheese, grated (I used aged Gruyère) 1 sweet potato, sliced 1 onion, sliced 1 tbsp butter 1) Butter a shallow baking dish. Place the bread slices inside in as near as you can get to a single layer. Douse in white wine and toast int he oven at 180°C for about 20 minutes, until the bread is winey inside and beginning to toast outside. 2) Remove from the oven and place the bread on a plate. Spoon one third of the tomato sauce into the baking dish. Spread it out evenly and place half the bread slices over it in a single layer. Spoon over another third of the sauce, sprinkle on the onions and the sweet potato slices, and sprinkle over half the cheese. Add another layer of bread, the rest of the sauce and then the last of the cheese. 3) Bake at 175°C for about 45 minutes to an hour. Serve hot. This came out very tasty, but due to a slight miscommunication between Hubby and I, the temperature was turned down a bit early so the sweet potato and the onions came out a little under done. Maintaining the right temperature for a bit longer should do it though. The sweet potato and onion could be left out. It was definitely better on the first night than reheated, but it still worked reheated a day or two later. And there you have it. Pizza Bread.

Recipe Cook time: approx. 50 minutes -- Portions: 6 -- Difficulty: Easy Ingredients: 2 sweet potatoes

It's been a little while since I made a tart so I thought it was about time. I had fresh rhubarb from my parents' garden, and goats cheese left from my cheese-making efforts, so it all came together piece by piece as I rifled through the fridge for ideas and ingredients. I also have to say that I am excited about pumpkin season starting! And a cross-over of summer and autumn produce to play within one dish? Fun fun fun! Ingredients: For the crust: 1 c flour 1/3 c cold butter, cubed 1/3 - 1/2 c whey for the filling: 1/3 small pumpkin, wedged 4 stalks of rhubarb 1/2 c whey 2 tsp fenugreek sugar ( from a small jar with maybe 1/4c sugar and 2 tsp of fenugreek, shaken until combined. Good on pancakes, toast, crêpes etc.) 1/2 c goats cheese 1 tbsp sage Salt and pepper to taste 1) For the crust, place flour in a mixing bowl and cut in cold butter. Rub flour into butter until the mixture resembles fine crumbs. Add whey and mix to form a soft dough. Chill for at least 30 minutes. 2) Place whey, rhubarb, sage and fenugreek sugar in a small saucepan and bring to a simmer for 5-8 minutes or until the rhubarb is tender (the syrup will be pink too). 3) Roll out the crust and line a tart plate with it. Lay the rhubarb on the bottom. Arrange the pumpkin over the top and sprinkle over the goats' cheese. Drizzle the rhubarb juices over it all. Bake at 180°C for 20-25 minutes or until the crust is firm, the pumpkin is tender, and the tart is turning golden brown on top. I really loved the flavours in this tart. Hubby initially was eating it piecemeal and couldn't see it, but then took a bite of it altogether and declared his love for it too. I thought it could have done with a more liberal sprinkling of goats' cheese, but that was the last of it, so no chance of that. I would also maybe try for a thicker rhubarb layer next time. Otherwise, I was delighted with it!

To complete the lunch, we had it with sautéed mushrooms and scrambled eggs. This was quick, easy and delightful after a morning at the zoo with Little Bit (he was most excited to

Recipe Cook time: 30 minutes -- Difficulty: Easy Ingredients: 1 c butter, softened 1/2 c white sugar

since our time in South Africa when we got into making both sweet and savoury soufflés on a regular basis , they are something I come back to as an easy throw-together comfort food. With apple sauce and cheese on hand, this seemed just the thing for a light lunch with people coming

One of the rare days we didn't have soup for lunch, it was sunny and warm in the sunshine, but there This was quick and easy to whip up when I got back from running errands, and made for a great light lunch We had this for lunch, but it could easily work for breakfast or dinner too!

completely wild, so I decided it was time for a trim and made basil soup with goat cheese toast for lunch Dinner was quick and easy after painting a crib until I lost daylight - omelettes with curry paste (I Quick easy and filling. Recipes to the basil soup is available here .

We also had an old favourite, our Onion Tart for lunch, which is quick and easy but always satisfying Another easy but tasty lunch is our take on a Persian Beet Borani.

Eminently satisfying as a quick easy supper before a walk in the snow, but this would have worked equally well as a lunch, or alongside soup.