sharing recipes from one generation to the next
In My Kitchen are my camera shy grand daughters. They’re visiting from Melbourne for the school holidays, escaping the lingering wintery weather to bask and bathe in Brisbane’s early burst of summer.
Our daily diet changes according to demand while we have kids in tow, one who’s preference is vegetarian, the other who has intolerances. They are lovers of Aussie homestyle Mexican food and are able to prepare their own nachos when the cook (me) needs a night off. I’ve stocked up with the necessities, tortilla chips, avocado, tomato, cheese and sour cream and I’ve made a batch of salsa so we’re ready for the inevitable. It’s also easy to rustle up a veggie “meat” sauce using the grater on my food processor so there are also white corn tortillas in the pantry for a taco meal.
I’ll be serving fruit smoothies, fruit salad, frozen fruit ice blocks and handing out plates full of fruit at snack time. Right now is a time of fruity abundance in Brisbane with deliciously locally grown fruit cheap and plentiful.
I was intrigued to find these interesting sounding rice crackers in the local supermarket. They’re flavoured with dried carrot. While they have no nasty ingredients you would be hard pressed to pick any carrot flavour.
My local Italian deli makes fabulous sausages, as good as any Nonna can make with just pork, salt, fennel seed and spices. They are great grilled on the barbecue, in pasta sauces, risotto, soups and vegetable stuffings which is where a couple of these were destined. Roasted stuffed sweet red peppers, mmmm. Thanks New Farm Deli, my life would be a lot less tasty without you.
These are the organic baby sweet red peppers I bought to stuff. Look out for the recipe next week.
Asparagus has finally arrived at the market. I love asparagus dipped in a poached or soft boiled egg yolk. Imagine my surprise and delight when I recently scored with a double yolker. I wasn’t sharing either.
CoYo is my current favourite coconut yoghurt, a tad on the expensive side but worth every cent for it’s delicious flavour and creamy texture. It’s my breakfast indulgence on fresh fruit.
And in my kitchen sink was Will, my almost (tomorrow) 2 yr old grandson. One recent hot day I needed to keep him close and out of mischief while I cooked. He’s much much more fun than a sink full of dirty pots.
This In My Kitchen post is linked up with worldwide food bloggers through Sherry from Sherry’s Pickings. Thanks Sherry for facilitating the monthly get together. It’s a friendly and supportive forum, I always learn something new. Come and join us……
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