Roasted Vegetable Brioche,Butternut & tomato Vegan Bisque; Whole wheat tarts; 10 bean soup with leeks; chickpeas.; Whole wheat-flax seed, banana-walnut, sourdough waffles.Photos Prep & Tips

Still no sign of REAL rain in Sunny California,although it has begun to drizzle just now, back of house is dry front has got a few rain drops.

The menu for tomorrow is:

 10 bean soup and leek

Butternut squash and tomato Bisque finished with coconut cream

A roasted Rustic (free form) vegetable tart made with a whole wheat brioche crust..baked photos tomorrow

The vegetables and thyme drizzled with olive oil before roasting

These 2 the mushroom, zucchini and grape tomato base for the roasted vegetable tarts

Whole wheat "brioche type" yeast dough for the tarts, butter & eggs, make 24 hours ahead of baking and allow flavors to develop

These 2 the roasted and sauteed vegetables for the tarts

Soaked overnight chickpeas on first boil to remove the gas enzyme..the white scum on top of boiling peas/beans. Strain and wash the legumes well, then return to heat in fresh water and add seasonings

Some of the tarts will have cheese and others these cumin-turmeric scented chickpeas

The 8yr old sourdough starter..fed and happy

The Bubbling, wholewheat-flax seed-banana waffle batter, the walnuts are added then they are in waffle iron

This menu also includes a Turkey Moussaka and that will be featured on my other blog Chorley Cakes, tomorrow