sharing recipes from one generation to the next
January has flown past with family visiting from interstate. Their visit didn’t stop me being in the kitchen though. With four extra mouths to feed and a couple of willing young helpers, it was chaos at times. Thanks to Maureen the Orgasmic Chef for hosting the wonderful In My Kitchen forum each month. See what’s happening the in the kitchen of bloggers from around the world here.
We’ve mainly been eating salads for the past few months. To avoid monotony I’ve been experimenting with some new and interesting dressings and different ways to cut the vegetables just to keep them interesting. Click on the photo links for the dressing recipes.
The razor sharp blade in my Japanese mandolin was beginning to dull, so my handyman son in law nutted out how to remove and sharpen the blade. Now it’s back in action finely slicing radishes, cucumber and carrots. Sadly sharpening the tiny julienne cutting blades wasn’t a success so I bought a julienne peeler as a prospective time saving replacement. It was just a cheapie and it’s very sharp but I find it clumsy and ineffective. I can do a better job with a good old fashioned cook’s knife, it just takes a lot longer.
I’ve been bemused by the frequent appearance of zoodles on various blogs and in recently acquired cookbooks. For the uninitiated, noodles are zucchini cut into spaghetti like lengths. Not one to miss being on trend I began to lust after a vegetable spiralizer. After checking out gadgets of varying sizes and mechanisms I bought a neat little Veggie Twister. The zucchinis you choose need to be just the right diameter, but it works a treat.
In My Kitchen is a brand spanking new high tech tripod for low light photography. Queensland doesn’t embrace daylight saving hours so it’s dark by 6pm in my kitchen, even in the height of summer. The tripod was a birthday gift from my darling man. I think he’s worth feeding…
I’m continuing to refine my spelt sourdough baking skills. My starter Lulu S is a sleepy head, but really gets going after a few feeds. My loaves are getting better and better. It really helped that my grandkids were eating almost an entire loaf each breakfast time so I was forced to bake every other day while they were here. The starter has ripened beautifully, to the point that I’ve just retired the wheat starter I kept for insurance to the dehydrator.
In My Kitchen I have brochures for cookers, rangehoods, fridges, sinks and tapware. I also have paint swatches and tile samples. They are the first stage in planning for a kitchen renovation. I need to upgrade everything except the dishwasher. I’d love to hear your thoughts and recommendations for appliances, cabinet layouts and surface finishes. We renovated our Melbourne kitchen in 2010 and I wasn’t entirely happy with my choices, that is, except for the Ilve stove and the Qasair range hood, so they are number one on my list again. I’ve been busy trawling Pinterest looking for ideas too. I think I have chosen my colour palette. I really like the natural driftwood like tones of silvery greys and weathered white with a burst of deep, deep midnight blue.