sharing recipes from one generation to the next
Happy New Year Everyone. May 2015 treat you gently, with love, and a bounty of good food.
I’ve been taking it easy for a week or so, recovering from a crazy, crazy December, Luckily my family and friends know what pleases me when it comes to Christmas gifts so I have some things of interest to show you on my first “In My Kitchen” post for the year.
Pop over and visit the lovely Celia at Fig Jam and Lime Cordial to see how other bloggers have been spending their time in the kitchen over the Christmas period.
From my darling Grand daughters I received this perfectly proportioned mug from which to drink my after dinner peppermint tea, strong peppermint tea made with leaves from Southern Light herbs, here in Victoria.
Good things come in small packages and Leah, my eldest daughter from “Sharing the Food We Love” sent me a jar of Truffled Murray River Salt, beautiful pink salt crystals infused with Australian truffle. Poached eggs for breakfast have now reached luxury status!!
I confess to finding it very difficult to live without my iPad, although it will never replace the feel of a good book in my hands or putting pen to paper. I spied this tablet stand in a Chef’s Warehouse ad, marked it with a highlighter then left it in an obvious place hoping someone would pick up the hint, and they did. It’s incredibly well designed. The counterbalance ensures it won’t tip over and the handy stylus means I don’t have to touch the screen with greasy or floury hands. Conveniently it folds flat for storage.
Recently I’ve been buying good quality Australian Olive oil in 4 litre tins. While doing my Christmas shopping I spied this gorgeous ceramic bottle with pourer. It was a gift I had to buy for myself. It’s opacity means the oil won’t deteriorate if it’s left on the bench and the pourer effectively controls the flow rate. It adds a touch of beauty to my kitchen too.
And then there are books, wonderful new cookbooks.
“Gelato Messina: the recipes” at first read looks to be an intelligent reference explaining the intricacies of making successful creamy Sicilian style gelato. Nick Palumbo explores the science of sugar and fat and their ability to stop water from freezing into large ice crystals. Stay tuned for my recipe trials, I have high expectations!
“Flavour Flours” by Alice Medrich is devoted to baking using only gluten free flours. There are recipes for scones, crackers, cakes and cookies made with sorghum, buckwheat, rice flour, chestnut, almond, corn, teff, oat flour and more. Once I get back into the swing of things, this book will be given a rigorous work out.
What’s happening in your kitchen?