Please Pass the Recipe

from one generation to the next

In My Kitchen, April ’07

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.

sweet corn on the cob

sweet corn on the cob

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.

homegrown basil

homegrown basil

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.

baby beets

baby beets

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.

hot cross bun development

hot cross bun development

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.

Fresh India by Meera Sodha

Fresh India by Meera Sodha

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.

kitchen flops

kitchen flops

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.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

26 comments on “In My Kitchen, April ’07

  1. Debi @ My Kitchen Witch
    April 13, 2017

    Sandra – I love all your photos. It is amazing how you make the prosaic veg look so inviting and fresh. Glad you posted kitchen flops. It is good to know that everyone – including fantastic cooks like yourself – experience failures in the kitchen. We all do! The book, Fresh India looks fantastic and I must look it up. Blogging certainly increases one’s book buying. I see you’ve now posted the HCB recipe. My husband also wades through all my trial recipes. I consider myself very lucky.

    Like

  2. Beck @ Goldenpudding
    April 10, 2017

    I’ve got Fresh India on my Book Depository wishlist at the moment! I’ll have to bump it up… I’ve been enjoying corn a lot too, I used it charred as well in a charred corn and zucchini taco, delicious, and makes such great noises when it cooks! I’ll definitely have to try your corn in coconut milk though 🙂

    Like

  3. Mackay Sherry
    April 9, 2017

    Hi Sandra
    I will have to try your idea of having basil in a pot The garden is a no go zone due to turkeys and possums and bugs Clever you those Easter buns look great I must say I have not been using corn but it is a great idea to have it fresh So glad the humidity and heat is dropping off after the cyclone We were in Canberra where it was quite chilly at night for poor Queensland types.

    Like

    • ladyredspecs
      April 10, 2017

      Keeping basil in a pot in a protected spot ensures it will flourish continuously. It likes plenty of sunshine, water and food. I’m pleased the temps have dropped a little, it was time IMO.

      Like

  4. Wonderful to hear about your “failures”, looks like there were many success stories as well.

    Like

  5. Napoli Restaurant Alert
    April 8, 2017

    What a glorious kitchen this month! That glistening corn!

    Like

  6. Glenda
    April 8, 2017

    Hi Sandra. It is so annoying when recipes made exactly according to a recipe in a book don’t work. It makes you doubt whether they have even been tested.

    Like

    • ladyredspecs
      April 8, 2017

      Hi Glenda,
      This is a conversation that could on until the end of time, I just hate getting caught out

      Like

  7. Francesca
    April 6, 2017

    I’, so pleased you put me onto Meera Sodha, I haven’t been able to btaina library copy here so may have to do a purchase. In the meantime, there are heaps of her recipes online. I read about her recipe for coconut prawns that she first tried in Casa Linda in Kerala. I also tried Casa Linda’s coconut prawns and so I know I am hooked.
    Your fresh ingredients look alluring- nice to have fresh basil all year. And those buns would suit me fine. Lucky Mr Man.

    Like

  8. Gretchen
    April 6, 2017

    We only learn from our kitchen failures. The boys certainly remind me of my failures, especially a german poppy seed cake. I’m looking forward to my basil popping up soon I hope, I recently started it from seed. Unfortunately it doesn’t grow year round here. I’ll be making hot cross buns soon, my first time ever. They are only now becoming more popular around here. I’m sure I’ll have some willing taste testers.

    Like

    • ladyredspecs
      April 6, 2017

      Hot X Buns are synonymous with Easter here in Australia and there are some horrors in the supermarket. Being able to make great sourdough buns is a blessing.

      Like

  9. Cecilia
    April 6, 2017

    You just have such a great hand with photos! Amazing. Thanks so much!

    Like

  10. Lisa @ cheergerm
    April 3, 2017

    Those hot cross guns looks tops, I need to get a copy of that book too. Another enjoyable IMK post. Love the flops section too!

    Like

    • ladyredspecs
      April 3, 2017

      Thanks Cheery. Cheapest $$$ by a country mile for Fresh India was the Book Depository online, half the price of elsewhere. I nailed the buns in the end, standby for post…

      Liked by 1 person

      • Lisa @ cheergerm
        April 3, 2017

        Thx for the tip, the Yak orders quite a bit from the Depository. 🤗

        Like

  11. Kim Bultman
    April 3, 2017

    Sandra, I admire your unabashed honesty for including flops as well as fortuitous turn-outs. “Real life IMK!” Way to go on keeping your basil crop thriving, and thanks for sharing your version of Australian pickled beets. (My hubby & I love those… although I make mine from “scratch” w/a cheater version using canned baby beets, lol.) I KNOW I’ll love your balsamic-flavored ones. I’ll also be looking for “fresh” when the farmers’ markets open here. Something to look forward to. Gorgeous buns, BTW. 😉

    Like

    • ladyredspecs
      April 3, 2017

      Thanks Kim. Even with the best of care, sadly not all the food I cook measures up to the taste test. My Mum used to say if you’re not failing you’re not learning. The failed buns looked the good, but the ugly batch tasted the best.

      Liked by 1 person

  12. anne54
    April 3, 2017

    I have loved following your Indian feast. everything looks so easy and inviting. Now that the busyness of March is over I will have time to actually do sensible things in the kitchen. Some of those recipes are on the menu planner.
    The basil looks so fresh and lush, I can see the goodness bursting out of the photo!

    Like

    • ladyredspecs
      April 3, 2017

      Thanks Ann, I hope you enjoy the veg curries too, we had some delicious dinners during March

      Liked by 1 person

  13. Linda Duffin
    April 3, 2017

    Thanks for the shout-out, delighted you like Meera’s book. Lxx

    Like

    • ladyredspecs
      April 3, 2017

      You’re welcome Linda. I did return the copy to the library, but not before buying a copy..

      Liked by 1 person

  14. Mae
    April 2, 2017

    your successes really appear to outnumber your rejects by a wide margin! The hot-cross buns look delicious.

    best… mae at maefood.blogspot.com

    Like

  15. Liz Posmyk of Bizzy Lizzy's Good Things
    April 2, 2017

    Thank you Sandra for that lovely shout out. Your hot cross buns look amazing! xx

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on April 2, 2017 by in Food, In My Kitchen and tagged , .
%d bloggers like this: