sharing recipes from one generation to the next
March been a busy time in my kitchen. I experienced an enormous rush of cooking creativity after promising a feast of Indian veg recipes in last month’s IMK post. This autumn’s tomatoes, corn, eggplants, potatoes, pumpkins, green beans have been wonderful so it was an easy task. Check my previous eight posts for the veg curry recipes I shared.
The local sweet corn has been especially abundant and cheap. We’ve eaten sweet corn tart, fritters, salsa and corn charred on the cob. I’ve thrown sweet corn kernels into paella, frittata, soup and stir fry and it will come as no surprise that I also made a delicious sweet corn in coconut milk curry.
While I’ve had to rely on the markets for produce my potted basil has been going crazy, loving the humidity which causes most of us to wilt. My basil plants are now 18 months old and still looking youthful and vigorous. Having basil in my garden year round is a big Brisbane bonus, and consequently so is pesto. The batch of pesto I made with this basil was used immediately to anoint our dinner of potato gnocchi.
I’ve been loving young baby beets too, steamed, slipped from their skins, cut into wedges then lightly moistened with a little good quality balsamic vinegar, my 21st century version of good ol’ Aussie vinegary pickled beets.
In My Kitchen I’ve been refining my Hot Cross Bun recipe in preparation for Easter. Last year I was reasonably new to sourdough baking. With a mature starter and a much more assured approach I’ve been testing and tweaking to come up with my ultimate bun. I cut the sugar back a bit too far in this batch and made the buns way too big. Luckily Mr PPTR loves sticky buns. He’s set for morning tea for a month or two as he wades his way through the trial batches stashed in the freezer.
In My Kitchen I have a library book I want to keep. While I was deep in my Indian vegetable cooking frenzy, Linda, AKA Mrs Portly a UK based blogger buddy recommended Meera Sodha’s “Fresh India” a visually beautiful book full of Indian vegetable recipes made over with a deft hand, adding lightness without any loss of authenticity. It’s right up my alley.
In My Kitchen during March I had flops. I scrapped plans for a cabbage curry post after the greens collapsed into a soggy mess. It was totally off the mark. The recipe for chocolate hazelnut sandwiches which I made verbatim from a well known magazine entity were just too dry to be enjoyable although the chocolate filling was good enough to eat with a spoon.
I’m linking this post to In My Kitchen, a worldwide community of bloggers hosted by the lovely Liz at Bizzy Lizzy’s Good Things. It’s fun, it’s free and anyone can join in. Write a post and create a link to Liz by the 10th of the month to be included.