Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
A simple recipe for ANZAC biscuits with a twist.
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Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Leftover cooked veggies are the star in these tasty butter-free scones! Try it with mashed potatoes, pumpkin, kūmara, or carrots.
This recipe will feed 8-10 people so if you're cooking for less, make in two dishes and freeze the second dish.
