sharing recipes from one generation to the next
September In My Kitchen has been crazy. Firstly we finally had the painters in to finish off the kitchen and freshen up the rest of our rundown home, then with the arrival of school holidays, our darling Granddaughters arrived from Melbourne to stay. October is shaping up to be just as frantic kicking off with a one year old’s birthday party.
In My Kitchen is the makings of bite sized egg and bacon tarts for the One Year Old’s picnic birthday party. I used the unconventional but amazing shortcrust pastry recipe without adding the chia seeds. I’m pleased to report there is no discernible difference in the quality of the pastry with this adjustment.
Stock from a package will never ever match a homemade product for purity of both content and flavour. I’ve been restocking the freezer with stocks. This week I’ve made 2 litres of chicken stock, 1 litre of rich fish stock which set to a firm jelly and 1/2 litre of prawn head stock for a deliciously rich paella.
After hearing an interview with provincial Chinese food expert Fuchsia Dunlop on Australia’s Radio National, I was determined to get my hands on her latest publication “Land of Fish and Rice” which focusses on the food of the southern Yangtze region. Her early book “ Sichuan Food” is well loved in my kitchen. Having assessed my local library’s copy of her latest work as a cookbook worthy of space in my library, I’ll be investing in a copy very soon. Expect to see deliciously rich slow braised meats, simple barely adorned steamed vegetables, a variety of soups with rice and noodles and the classic Shanghai soup dumplings.
In My Kitchen is this cute 3cm tall origami dog made by talented Grand daughter, creator of things extraordinaire, Miss E. She’s also been madly folding 100s of brightly coloured butterflies too but more about that in a few weeks time.
In My Kitchen is sourdough spelt a coffee scroll experiment. They may look ugly but they tasted delicious, like the classic Aussie 1960s bakery scroll so this is definitely a recipe in development, I want finesse and flavour. The warmer days have given my sourdough extra bounce, I’m still experience a frisson of excitement each time I pull a loaf from the oven.
Inspired by“Almost Italian” Francesca who showed us her collection of silver serving spoons, I thought I’d show you some of my collection of old fashioned silverware too. I inherited some pieces from my Grandma, some from my Mum and a few I’ve bought just because I loved their quirkiness. Ornate but utilitarian cutlery is a reflection of times past. My inherited pieces reflect my working class family’s aspirations, like a “best dinner service” and a rarely used dining room. The bone handled cake knife which I inherited from my maternal Grandma is very special.
The lovely Liz at Bizzy Lizzy’s Good Things is now our IMK host. Click the link to her site to see what’s happening in bloggers kitchen all around the world, better still, why not join in, you have until the 10th of the month.