sharing recipes from one generation to the next
I can never complain that my life is monochromatic. In the month of July we’ve actively grandparented for 2 weeks, travelled interstate, and survived (just) a super virulent bout of flu.
In my kitchen, recent activity has centred around simple food for the kids and comfort food for the ailing. Home made chicken soup with various ethnic influences has been a menu staple. I’ve made Vietnamese pho, Chinese style congee, Greek egg & lemon soup and what our family euphemistically calls Jewish penicillin, a simple chicken broth with vegetables and brown rice. Mondays and Tuesdays are the best days to visit my local supermarket to find organic free range chicken at a heavily reduced price. The rib cages and wings go into the stockpot, and the remainder is portioned and frozen for weeknight dinners.
Also in my kitchen are bags of sweet Australian navel oranges. The juice of these beauties provides a healthy dose of vitamin C, essential in the cold and flu season. I like to start each day, no matter the season with the freshly squeezed juice of two plump oranges. It’s a wonderful wake up call. Oranges are cheap and versatile. We often hear of local citrus farmers dumping their crops because they cannot compete with the price of imported fruit. Buy Australian oranges!! In readiness for a Cookbook Guru post, I am making pickled oranges, they need a whole week in the spiced vinegar before being ready to eat. They’ll make a fresh accompaniment to roast pork.
In my kitchen is a pile of Australian Gourmet Traveller magazines. Browsing through this high class publication satisfies my hunger for beautiful food and a warmer climates.
In my kitchen are six new individual sized loaf tins. After my success baking Carrot and Cornmeal Soda bread last week, I started thinking about making smaller loaves for more flexible baking and storage and serving options. I’ll need to adjust oven temperatures downward and watch the baking loaves closely, but fingers crossed they’ll be a success.
I have an over abundance of egg whites in my kitchen. They prompted me to pull from the bookshelf Peter Russell-Clark’s Egg Cook Book, looking for inspiration beyond pavlova and meringue. He offers up a recipe for a Whisky Sour as an alternative for use egg whites. I like whisky neat, on the rocks, so won’t be heading down that path. It was fun to revisit this quirky publication and despite the lack of egg white inspiration I’ve bookmarked a couple of recipes to revisit. And speaking of eggs, a carton of free range eggs I picked up in my local supermarket last week has been a joyous surprise. Every single one, of the eggs have been double yolkers!! That’s eight double yolked eggs so far.
Celia at Fig Jam and Lime Cordial hosts the monthly In My Kitchen forum for food bloggers from around the world. Make yourself a cuppa, click on the link and take yourself on an enjoyable world kitchen tour.