sharing recipes from one generation to the next
It’s February and In My Kitchen, the monthly forum of worldwide food bloggers is back in full swing after a festive break. In Australia it’s the end of the long summer holiday and the beginning of the new school year too. Liz at Bizzy Lizzy’s Good Things Blog is our host. Follow the link to her blog and check the list in the sidebar for links to those participating. Why not join in, it’s free and open to everyone.
Brisbane’s weather has been too darn hot to even contemplate spending hours sweating over a hot stove so we’ve been living on salads. I do make an exception though when it comes to baking sourdough. I couple of times each week I turn on the oven and at the same time crank up the aircon so I bake just the loaves, not myself.
Continuing to stick with 100% spelt flour, I’ve been experimenting with adding a proportion of wholemeal flour and also pre-soaked grains to white spelt loaves. This loaf is 30% wholemeal flour. The texture is moist and chewy, the crust crisp and tasty.
Beer is our drink of choice when the days are long and hot. Our unique stubby holders are an Aussie thing. Made of neoprene, it keeps the beer icy cold and stops condensation dripping onto the table top. A stubby holder makes a useful and quirky souvenir. We have quite a collection from our travels by 4WD around Australia.
Having celebrated both Christmas and a birthday recently I have a pile of new and pre-loved cookbooks, gifts from my nearest and dearest. They were self selected during the year. I’m currently enjoying sitting on the couch in the evening with the above mentioned beer, ceiling fan whirling, browsing through the pages of a new book and marking recipes to try.
We have a tightly guarded stash of Italian confectionary in our fridge. We like our chocolate dark, bitter and hard and if there is nougat or praline involved all the better. I’m not sure how much longer we’ll be able to resist these goodies. We’re currently wading through a mound of chocolate of much lesser quality that’s leftover from Christmas.
I discovered a quality deli hidden away in a suburban back streets a few weeks ago. They stock artisan cheeses from around Australia. This organic blue cheese from the Adelaide Hills doesn’t lie, it really is “Divine.” It’s full flavoured and firm textured much like Stilton and super delicious on Oat and Walnut Crackers.
Last but not least, I met Sherry from Sherry’s Pickings for lunch just before Christmas. She gave me a delicious foodie gift, a locally produced spicy salt and pepper mix with chilli and mustard seed. The “Tridosha” blend is labelled Chilli Bayou. It’s the perfect balance of salt, spice and heat for our palates. Thanks Sherry, you’re a star.