sharing recipes from one generation to the next
I’m welcoming autumn into my kitchen with open arms. Sweet juicy tomatoes, taut heavy eggplants red peppers and blood plums are all at their peak. It’s time to be making tomato chutney, kasaundi and eggplant pickle, passata and tart fruity blood plum sauce and jam. The cupboards are bursting with recycled jars I’ve been collecting for the past 12 months. It’s time to start filling them.
In my kitchen is the fourth loaf of bread I’ve made with 100% spelt flour leavened with the starter that was fermenting in kitchen last month. The flavour is wonderful, the crust is thin and crisp but the texture is dense and slightly sticky, heavier than I would prefer. I’ve changed my flour source, that’s helped a little, but this bread dough is fickle, the last batch was so sloppy after the initial fermentation it was impossible to shape. I just glooped it into a tin and kept my fingers crossed. I thought it had over proved, but ironically, it’s the best yet. I’ll keep working on it, I don’t give up easily, but my reality may be that this bread will always have a similar characteristic to 100% rye. Any input from baker who read this will greatly appreciated!!
In my kitchen there is a constant supply of white corn tortillas. We have just discovered quesadillas, the Mexican answer to a cheese toastie. These tortillas, filled with sharp cheddar, brushed with a little oil and pan fried come out crispy, with browned cheese edges and a moulten cheesy centre. Who needs wheat, this gluten free treat rocks!!!
In my kitchen hanging around the bench is Monty, just waiting for tidbits to drop. He’s especially keen on carrot, oh, and chicken wing tips.
In my kitchen, I was squeezed for space so I made the decision to remove my heirloom silver cutlery from it’s bulky, space greedy canteen hogging a large kitchen drawer. Conscious that the knives, forks and spoons needed to be protected from getting scratched, I made wraps with label bands from some faded, but still robust cotton twill napkins. The bundles all fit singly into the smallest drawer now. The canteen has gone into storage.
In my kitchen I had an empty drawer. I’ve moved photography props into the newly acquired space.
In my kitchen I have a bowl of Meyer Lemons from my daughter’s tree. They may be small in stature, but they are full of juice. I need to decide if I should make pickled lemons, marmalade, lemon curd or cordial, lemon cake, lemon tart, lemonade or lemon chicken. There are so many ways I can enjoy these lemons. Thanks Yvette
Until 2 days ago this snapping fresh iceberg lettuce was in my kitchen. Inspired by a series of recipes in a recent edition of the Australian Gourmet Traveller, I stir fried my lettuce in a little peanut oil. I seasoned it simply with a smidge of oyster sauce. It was fantastic, the flavour was a little like that of bok choy. Lettuce cooked this way will now be a regular on our dinner plates!
Celia at Fig Jam & Lime Cordial host this monthly forum of life in food blogger’s kitchens. It’s fun to read, fun to be part of this worldwide community! Thanks Celia