The boy found a cookbook at the library that led to a week of fabulous lunches. I love it when you find something that sparks a flurry of creating. It can be a new set of colouring pencils, a cookbook, a song or a new journal. I’m not talking about kids here either, we can all do with a creative outlet. Boring grownups included! Hours were spent pouring over Annabel Langbein’s Essential cookbook. Googling just now has revealed there’s an Essential 2 out as well.
One day we had tapenade on fresh sourdough bread. The kid made the tapenade and a friend made the sourdough. It was simple and so good. I thought you might like to make it too?
I clove of garlic, coarsely chopped
finely grated zest of a lemon
1 cup kalamata olives, pitted
1/4 cup olive oil
Parsley leaves to garnish
Place all ingredients except parsley in a food processor and whizz to form a smoothish paste.
Easy and yum!
It lasts for months in a jar in the fridge. Ours didn’t last the day!
Recipe adapted from Essential by Annabel Langbein (Jed took out the capers and anchovies).