sharing recipes from one generation to the next
It’s inspirational and educational to visit other food bloggers’ kitchens. Thanks to Celia at Fig Jam and Lime Cordial you can do just that every month, click the link and check it out.
So, what’s new in my kitchen this month?
I received a book voucher for Mother’s Day which gave me a guilt free reason to spend hours browsing at “Books for Cooks” in Fitzroy, an Aladdin’s cave of new and used food and wine related titles. I chose Claudia Roden’s “Jewish Food” and a preloved copy of Twelve by Tess Kiros.
Did you know that the English can thank Jewish fishmongers in London’s East End for their beloved fish and chips? In the 1850s they made it their business to cook fish for their Jewish customers and potatoes for the Irish who’d recently fled the potato famine.
In Roden’s inimitable style, she leads the reader on a graphic journey through time, all the while relating food to the people, places and faith. It’s an informative, enjoyable and hopefully delicious addition to my cookbook library.
I feel like Dame Ladyredspecs each time a drink tea from my new tea cup. It’s delicate structure and gorgeous design are a huge leap forward from the old chunky mug I’ve been using for yonks. It’s terribly, terribly ladylike, but it takes three cups to satisfy me!
Inspired by a salad served at Cumulus Inc, I’ve been eating fresh bitter radicchio dressed lightly with a delicious walnut oil vinaigrette. I tossed a handful of grapes into the salad bowl one day recently to discover a marriage made in heaven. It’s especially good with pork and poultry.
Fresh limes, the gift that keeps giving. My Kiwi friend’s tree is incredibly prolific. Her generous bags full of limes have been used to make fresh homemade lime juice sodas with a slug of vodka, lime curd for toast, chicken risotto with lime and the freezer is stocked with frozen cubes of lime juice with added zest to get me through the winter.
And lemons too, I love citrus. Here’s a jar of lemon oil in the making, enjoying a relaxing break in a dark cupboard before I set it to work in roughly 2 weeks. I was inspired by this post at Selma’s Table to make start my own lemon oil. It will be a delicious addition to so many things I make.
Lastly I thought I’d show you the hub of my kitchen while it was clean and clutter free, a situation that lasted just long enough for me to take these photos. We underwent a huge renovation 4 years ago. I created my ideal kitchen workspace. Below the benches are drawers, even in the kick boards, creating readily accessed space. I have an amazing exhaust system, the motor is outside, and I chose the cooker of my dreams with as many BTUs as a domestic appliance can supply. The only regrettable choice in the whole project has been the colour I chose for the polished floorboards. They show every speck of flour I spill.
What’s doing in your kitchen this month?