sharing recipes from one generation to the next
I’ve abandoned my kitchen for a few weeks and left it in the capable hands of my house minder. As you read this I’m swanning around New Zealand’s north island, leaving no stone unturned in search of local and unique food and wine experiences. That said, the days are not totally aimless, thanks to the recommendations of family, friends and fellow blogger Francesca @ Almost Italian. Look out for postcard posts.
During February “Please Pass the Recipe” celebrated its third anniversary with a total of 447 posts about food. That’s a lot of food, but also it’s words, photos, likes, comments, views, follows and new friends.
Without a doubt the best part of blogging is the people you meet, among them the lovely Celia at Fig Jam and Lime Cordial who hosts this IMK series, where bloggers from the four corners of the globe share their perspective on daily life in their kitchens. Take a visit, join in….
There was a flurry of activity during February as I made raspberry jam in a bid not to miss the season.
The beginning of the new season’s fresh ginger season prompted me to make a huge jar of pickled ginger. Hopefully it will get me through a year of eating sushi. I love seeing the transition of the paper thin slices of young ginger into a delicate pink beginning immediately they make contact with the pickling liquid.
There were numerous clean out the fridge and freezer dinners.
A languishing frozen been brisket I turned into Kylie Kwong’s seriously delicious Crispy Orange Peel Beef, the most delicious beef dish I have ever eaten. The effort of poaching the beef in red master stock before proceeding with the recipe is returned to you tenfold in the flavour.
I finally got around to making Amarena cherry stuffed macaroons, almost 12 months after adding them to my to do list and stating my intentions on this forum. Now that’s slack! They were an expensive treat for us humans and a super expensive treat for my thieving pooch. They must have tasted great!
And in my caravan kitchen I prepared DIY sushi for sixteen hungry jazz lovin’ friends. I found the perfect picnic scenario for fussy eaters, many with dietary limitations, simply provide the ingredients, let them make their own.
Inspired by The Cheergerm and the Silly Yak, I also made a huge batch of bite sized frittatas to contribute to another outdoor meal. They disappeared in a flash.
So, what’s been happening in your kitchen?