Day 4 of #lockdown – a different kind of Monday

This Monday morning feels very different to my usual Mondays. It’s filled with uncertainty and concern for all the people in our world during this COVID-19 pandemic. I know that we will overcome this and life will return to normal if we can all obey the government’s call to stay home and flatten the curve of infections.

We are very lucky to have a baker in our home – Pauli bakes the most delicious bread that is made from stoneground flour – and he uses his own sourdough culture.

To curb the risk of constant unhealthy snacking – we are eating real food and making the kids proper breakfasts, lunches and dinners. This is a time to get back to basics and use what we have in our fridges, our gardens and our pantry. I am so grateful that we have everything that we need.

Here is a healthy snack to make for brunch or lunch – made on Pauli’s homemade Focaccia bread:

Ingredients and method:

Use any toppings that you have in the fridge. We spread the focaccia with cream cheese; fried some mushrooms with paprika, salt and pepper; added some ham; tomatoes and cheese. Grill in the oven for about 5 min (pre-heat the oven on grill) – and then top with fresh avocado and parmesan – and we added our spicy Pauli’s Saffron Chilli Chutney – or Pauli’s Tomali for the kids.

Enjoy and stay safe! Yours in Good Food, Dianne.

Snack time!
Homemade Focaccia topped with baby marrow; thyme and rosemary (from our garden); salt and pepper.

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