Daphne’s Diary. A beautifully presented magazine you can find at the Bingara Newsagency
I have been one of those people that always had leftover old vegetables in the crisper in the fridge.
So, in my search to find a use for them other than feeding my chooks, I was delighted to discover this beautiful Magazine, Daphne’s Dairy, that shared some great ideas for old veges.
Take a peek at Daphne’s Diary, simply, I adore this magazine. It’s like a walk through a bric-a-brac shop and you find something totally unexpected!
Its presentation and its content are not like any other magazine. It’s quirky and delightful. Great crafty things, wonderful recipes, and it’s presented in a vintage diary format.
If you haven’t seen this magazine, I highly recommend your source it, you won’t be disappointed.
Daphne’s Diary. It’s a UK production. You can grab it at the Bingara Newsagency for $13.25
Filled with DIY, interior, vintage, garden, recipes, trips, and mindfulness.
SOURCE: Daphne’s Diary No:4 2021 Page 30/31
Ingredients – one large cauliflower,
two cloves of garlic,
4 tablespoons lemon juice,
6 tablespoons tahini,
4 tablespoons za’atar
6 pita bread,
some fresh herbs from the garden like parsley and thyme if you have them, salt and pepper.
Preheat the oven to 220 C.
Cut cauliflower into slices about 2 centimeters thick. Toss the slices together in a bowl with some olive oil, salt, and pepper. Now arrange these on an oven dish or roasting tin. Put the cauliflower steaks in the oven for about half an hour, turning them over halfway through. Now take another bowl to make the sauce. Crush the garlic or chop it finely. Add this to the bowl along with the Tahini, lemon juice, 6 tablespoons of water, salt, and pepper. Warm the pita bread in a toaster. Pour the sauce over the cauliflower steaks, sprinkle the za’atar on top, and serve with pita bread.
The vegetables left in the fridge aren’t thrown away but used to make a healthy vegan pizza
500 grams patent flour
one sachet of dried yeast
250 grams of torn mozzarella
70 grams radish stalks removed and halved
70 grams asparagus
1 tomato sliced
6 tablespoons of pesto
4 tablespoons of olive oil
a handful of roughly chopped basil,
a handful of mixed salad leaves
pinch of ground allspice
salt and pepper
Start by making the pizza dough. Sieve the flour and yeast over a bowl with a pinch of salt. Then make a hole in the middle and pour in three tablespoons of olive oil with a teacup of water. Stir in a circular motion until the mixture forms a smooth dough. If it’s too dry, add a little bit of extra water. Too wet? Add some more flour.
Sprinkle some flour on the counter and knead the dough for around 10 minutes, until it becomes elastic. Then make it into a ball and place this in a bowl covered with a damp tea cloth. Leave to rise for about an hour.
Preheat the oven to 220 C. Roll the pizza dough out on a baking sheet covered with baking paper. Top the pizza with pesto, mozzarella, and tomato. Sprinkle a little bit of allspice, salt, pepper, and olive oil on top. Bake the pizza for 20 to 25 minutes in the oven. Take the pizza out of the oven and garnish with the salad leaves, basil, radish, & cherry tomatoes