sharing recipes from one generation to the next
The end of February marked my 4th Anniversary of blogging. It been a remarkably enjoyable, fulfilling and unexpected experience. Please Pass The Recipe began as a way to share family recipes with my daughter interstate. Little did I anticipate the warmth and friendliness of the blogging community, the generosity of sharing and the sense of accomplishment I would feel not only as a cook, photographer and writer, but personally. Thank you dear friends for making it such a wonderful experience.
In My Kitchen is hosted by Maureen “The Orgasmic Chef.” There is always something new to learn from the worldwide community of fellow food bloggers. Follow the link, check out the list in the sidebar and click through to see for yourself. Better still, why not join in.
The passed month has been fairly quiet in my kitchen.
Rather than being the centre of cooking activities, there has been a stream of designers and tradesmen through the kitchen assessing my space and quoting on a refurbishment. It’s been interesting to see the impact that an individual personality has on design concepts. We decided against the designer who said “yes, whatever you want” and the bloke who said “you don’t want that” and have settled on a company whose designer worked with our ideas adding practicality and some pleasing aesthetic touches. We’ve chosen the layout, all the fittings, finishes and appliances, everything except a tap.
I’ve been seriously bitten by the sourdough bread baking bug. A couple of times a week I bake a 100% spelt flour loaf which I prove overnight. I am still incredulous of the quality of my loaves. I wish I knew exactly what happened when I switched to the overnight method a few weeks ago which has resulted in such amazing bread. I’m feel ready now to start experimenting with some variations using the 100% spelt sourdough as the base. Hot Cross Buns, I’m looking at you….
In My Kitchen I have Elizabeth David’s “English Bread and Yeast Cookery.” Published in 1977 this unassuming paperback holds a wealth of information and good reliable recipes. I’ll be using it as a guide to adding fruit, spices and sugar to my spelt bread dough for the above mentioned Hot Cross Buns. I also have “Crust” by Richard Bertinet borrowed from my local library and my copy of Carol Field’s “The Italian Baker” on my kitchen reading stack. There is a
slim chance I’m becoming bread obsessed.
I also have an exciting new book Turkish Fire by Sevtap Yuce, an Aussie chef who writes of her return to her Turkish roots. It’s a book to linger over, not only for the delicious food, but also for the photos of real people who influenced Sevtap’s cooking, the places she visited and for her warm anecdotes of connection with both.
It’s hard to resist luscious plump late summer tomatoes. I experimented with a flavour memory from our trip to NZ and made a delicious Tomato and Ginger Jam. It’s sweet but with a delicious savoury edge. I also experimented and made a low FODMAP Spicy Tomato Chutney, no onion, no garlic and no fruit. I was so hungry for the flavour of chutney that the jar was empty in a few days, so In My Kitchen there are tomatoes to make more chutney.
In My Kitchen I have a great big jar of Amarena cherries, a gift from my daughter Leah who knows I have a weakness for these delicious morsels. I especially love them when stuffed into homemade Amaretti but it’s hard to stop at just one. I’ve been tempted by cheese and chocolate cakes too but I think vanilla will be my flavour of choice for the next Amarena accompaniment experiment.
What’s been happening in your kitchen?