I also picked the first lot of rhubarb after planting a couple of crowns last year; and the ever reliable rocket, spinach, silverbeet, spring onions and garlic chives made their way into the kitchen too.
Today saw more baking, with Apple Pie using this recipe.
Now, as promised yesterday, the Apricot Loaf recipe. I based the recipe off this one for date loaf, making a few modifications and it turned out well.
300g dried apricots, chopped
1 tsp bicarb soda
1 cup boiling water
125g butter, softened
1 cup brown sugar
1 tsp vanilla essence
1/2 cup natural yogurt
1 3/4 cups SR flour
Preheat oven to 180°C. Grease two loaf tins.
Place chopped apricots, boiling water and bicarb soda together in a small bowl. Stand for 20 minutes.
Beat butter, sugar and vanilla until pale and creamy with an electric mixer. Beat in eggs, one at a time.
Stir in yogurt.
Fold in apricot mixture and flour.
Divide between two tins and bake for 35-45 minutes.
Great served the next day, but of course if you cant resist, then get into it straight away.
Now enjoy your weekend. I hope to do a spot of thrifting, baking (involving said rhubarb) and a fair part of just relaxing.