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Super quick and easy to assemble and cook, tasty and not too heavy for a light lunch.

Switzerland has its own soft drink that I haven't encountered anywhere else. It is a whey-based drink called rivella. I am not big on soft drinks but do enjoy the occasional rivella. With my cheese-making journey, I suddenly discovered that at times I had a lot of whey on my hands. While I found other uses for it (In soups, in porridge, in lasagna, in blondies or in risotto for example. Just type Whey into the search bar to see other things I've done with it.) I thought I might try out a homemade version of Rivella. Having toyed with the idea, we were then in the grocery store and a soda stream was on sale. We picked it up on what I thought was a whim so that I could try making whey, but it turns out that Hubby has been wanting one for ages. In the end, I'm glad that's the case as he's used it way more than me, but I still get to try my experiment. Ingredients: 2 c whey 2 c water 1/2 c brown sugar 2" ginger, grated 1 lime/orange/lemon, juiced 1) In a carafe, mix all the ingredients except water together. Place in the fridge and allow the flavours to marry overnight. 2) The next day, strain out the grated ginger bits. Fizz some water and add to the whey mix. Serve chilled. This was so good! Really good in summer, but a good drink anytime. All three of the citrus variants worked, but the best were lemon and lime, orange a bit less so. I might play around with the orange flavouring in future, and maybe cut the sugar and add cloves to it. Either way, all three disappear in no time whenever I make it. The more acidic the whey, the better this works. Beware to properly strain out all the curds though! Book Pairing: When making this, I was listening to Doctor Zhivago on Audible. I had heard a lot about it over the years, mainly about how great it was, and even had a friend named after Lara in the book because of how much her mother loved it. I enjoyed it, and found it beautifully written. I did however find that it was a better piece of anti-Soviet propaganda than it was a novel. There were just too many coincidences and beyond them, the plot didn't hold together great. As a piece of propaganda though, it was fantastic. Supposedly, the CIA helped to first get it published because of that aspect of it. I would recommend it, but not necessarily for the reason I always heard it recommended, as this great love story. What are your thoughts on Zhivago? Propaganda or novel? Did you like it? As an Amazon Associate, I earn from qualifying purchases.

instead of celery - which couldn't be had even for ready money - but that still left me with a big bunch Ingredients: 1 very large bunch of carrot greens (6 ish cups when chopped) Juice of 1 lemon 1/2 c water

They are quick and easy to assemble, (especially if you use store-bought crust, although I rarely do) , endlessly versatile, and make a great light lunch or side for something... and I like them. This made an excellent, easy and tasty lunch.

Recipe Cook time: 20-30 minutes + chill time 4 hours to overnight -- Portions: 4 -- Difficulty: Easy

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

Recipes: Cook time: 15 mminutes -- Portions: 2 -- Difficulty: Easy Roast Chestnut Oats: Ingredients:

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