from one generation to the next
In my kitchen, at home in Melbourne, summer is asserting itself. The ceiling fans are whirring endlessly and I’m minimizing the amount of heat I generate by creating light meals using loads of fresh herbs, raw vegetables and sweet summer fruit.
My sweet lime juice cordial is in such high demand, I’ve just had to make yet another batch. It’s loved by young and old alike. The kids love it mixed with iced soda, we add a slug of vodka for the adults. It’s perfect on a hot summer day. When I was a kid, my Mum made cordial with lemons and it’s her old recipe I still use, adapted to suit fresh limes.
In my kitchen are new recipe books. Last month I showed off my Christmas cookbook gifts. I’ve had a birthday since, and was lucky to receive three more, Rick Stein’s “India”, Adam Liaw’s “Asian After Work,” and “Vietnamese Home Cooking” by Charles Phan. Expect to see lots of Asian inspired posts in the coming months.
Inspired by all master bakers who contribute to In My Kitchen, I have a spelt sourdough starter collecting wild yeasts on my kitchen bench. Thirty years ago when my family was young, Monday was bread baking day. In the days before I could afford a machine with a dough hook or to buy artisan loaves, I baked seeded sourdough whole wheat loaves to make school lunches and for breakfast toast. Time demands of returning to work put an end to bread baking all those years ago, but after 12 months without eating wheat, I am desperate for some decent bread, bread with a dense texture and a crunchy crust. There’ll be a post if I succeed. I have high expectations of the project, wish me luck!
In my kitchen fridge is a 3.6kg bucket of beautiful natural yoghurt. I was lost to the world for several delicious minutes, savouring memories of travelling and eating in Turkey when I saw this in the market. It’s common sight to see yoghurt in this volume in Turkish food stores, but a first for me at home. We’re dolloping yoghurt on poached fruit, whipping up smoothies and salad dressings, making yoghurt based dips and marinades.
In my kitchen is a new cast iron pot I bought for very modest price in Ikea. I have long felt the need for a large lidded cast iron casserole dish, big enough to braise a meal for 12 friends, big enough to hold a leg of lamb or a whole chicken, but put off by the high price of that well known French brand which I love so much, I had managed without. While my pot doesn’t have the prestigious provenance of being French, Asia can sound exotic too, and it fits my needs and my budget perfectly!
In my kitchen I have three farmyard egg cups from my childhood. Now “vintage” is chic, this Japanese lustre ware from the 1950s is out and proud! The chicken has become a toothpick holder and the rooster is a used as an olive pip collector. I have yet to find a use for the duck, any ideas?
Now you’ve seen what’s happening In My Kitchen, have a look see at Celia in her kitchen at Fig Jam and Lime Cordial. Celia hosts this wonderful monthly forum of bloggers from around the worlds. You’ll be surprised by what they reveal about themselves!