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I made this on a whim to change up our lunch menu from soups for a day. This came out how I had hoped it would and made an excellent lunch for the three of us.

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

They got puffy and light and cooked faster. but they worked both with the onion rings and mayo and baked veg that I was originally making that night

4 beets, peeled and chopped 1/2 head garlic, minced 1 onion, chopped 7 tbsp red wine vinegar 3 tbsp light

was quite busy (when do I not say that) but we still had some fun cooking adventures, as well as a bunch of leftover nights.

using self-raising flour, I would roll them out to 1.5 cm thick or so and end up with scones 5 cm high, light experiment with recipes), it occurred to me that if I used something mildly acidic instead of milk, it might If I could use soda instead of powder, it might fix my chemical taste problem and still allow the scones

Light but tasty.

this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful: light

Dead simple to make (if you have the right pan, which I now do! We did a bunch of these with traditional fillings and then trialled something new with our last few crêpes Ingredients: 1 1/4 c flour 2 eggs (I had used all my eggs on the soufflé the night before so instead

Challenge update: Picnic on a hike for lunch and then sandwiches for dinner made way for...