I made my roll. Unreal.
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What were the green things Em?
Looks like sauteed long leaf spinach ?
I’m not sure what it is or what it’s called. My parents gave it to me. The closest thing I can find on the googles that resembles it is something called purslane.
It’s pickled.
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Looks like rapini.
Tastes similar to broccoli but they are not in the same family.
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Ive heard very good things about Kyneton EVOO in terms of purity and quality.
Its good stuff, very peppery.
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Must try that one. Thanks for the tip
Whaddya know I always thought they were the same vegie (it’s even called broccoli rabe) just a seeded old version of the plant but no “is not actually related to the broccoli but is in fact a cousin of the turnip”
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@Hoffy, sorry forgot to ask, the garlic replacer, can I get it at the supermarket or elsewhere ?
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Nagi’s Chinese fried rice which tasted even better on a left over reheat (probably as the rice has sat longer which she recommended in her recipe but I didn’t do!)
Edit: I used extra eggs 
Tonight is Terriyaki beef bowls 
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She’s just a legend. I’ll be making her muesli bars this week as I have all the ingredients.
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Brassica is a pretty big family - broccoli, cauli are fairly obvious, but rocket canola (rapeseed) and all those Asian things like Gai Lan, wombuk, bok choi. Collard greens down in Alabama.
I didn’t know so looked it up but seems rapini is also a brassica.
Anything those damn white moths eat!
Purslane is a kind of semi succulent. It grows as a flat spreading weed all over - most nature strips will have a bit. You can get a tall version for cultivation called Golden Purslane. It’s quite a pleasant taste, but kinda slimey. I’ve only eaten it raw. We used to let the chooks peck it - reputedly the highest omega 3 of any plant, and supposedly makes its way to eggs (not sure if true!). Lots of other vitamins also I think…
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Also if you roast garlic I think it’s not as troublesome for the gut.
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Made Yoghurt in the Instant Pot using Jalna Greek Yoghurt as the starter.
Once strained of Whey, its impressively thick, as demonstrated here…
Currently have a 36 hour ferment on the go in the Pot with an L-Reuteri strain.
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