sharing recipes from one generation to the next
The last days of August in Melbourne were a taste of spring, beautiful clear blue skies and mild temperatures. the weather can be such a tease…..
Feasting my eyes on silky luxurious fruity ice cream and sorbet recipes posted by northern hemisphere bloggers in the past months created a longing in me to replace an ice cream churn that went AWOL a few years ago. So without further ado may I present, in my kitchen a brand new, fire engine red ice cream maker, purchased online at a bargain basement price and delivered free of charge from the other side of this wide land. Standby for loads of frozen lactose free treats.
In my kitchen I’ve been marinating fetta. It’s an old caterers standby used to jazz up a salad or an antipasto platter. Marinated fetta will keep for months in the fridge. Into a clean jar I pack 400g fetta cheese cut into large cubes, a bay leaf, a few cloves of crushed garlic, a couple of teaspoons of smashed black peppercorns and a small bunch of fresh herbs. I like to use lemon thyme. Fill the jar with olive oil ensuring the cheese is well submerged. Seal the jar then up end it a few times to force the air bubbles out. Keep the jar refrigerated. It’s ready for use in a few weeks. After the cheese has been used up, the oil can be strained and used to dress salads or pasta.
In my kitchen there’s a tray of spiced nuts made to Celia’s recipe. Last month I whinged about all the egg white I was accumulating and she suggesting I try them. Well, they were quick to make and so delicious we’d gobbled them up within a few days. The macadamia’s were my favourite so I’ve used fewer this time. Hopefully that will limit the handfuls I scoff.
I my kitchen I have a bag of hulled millet. It’s the perfect gluten free substitute for couscous. Same texture, similar flavour, a fantastic vehicle for sauces and once cooled it fluffs into the perfect base for summer salads. Once before, years ago, I bought millet and in my ignorance I picked up grain that had not been hulled. It stayed hard, even after lots of cooking. That experience was off putting, but now I’m older and wiser…
Last month I showed you the pickled oranges I was macerating. Our new favourite salad is made with raddichio, shelled walnut halves, a few crimson flame grapes and some of the julienned pickled orange zest. I make a simple vinaigrette using the pickling liquor. Yum, a serendipitous combination.
And lastly I have a tub of cod roe. Our Swedish friends introduced us to Kalle’s Caviar, our Greek friend to Taramosalata. They may be a world apart culturally but with cod roe they have something in common. In plan to make a traditional Taramosalata using gluten free breadcrumbs. Fingers crossed…
Celia at Fig Jam and Lime Cordial hosts the inspiring and educational, monthly, In My Kitchen forum. I recommend you pop over to visit and see what’s happening in food blogger’s kitchens around the globe. You will be amazed!