sharing recipes from one generation to the next
“A pinch and a punch for the first of the month.”
The first of the month means it’s time to head over to link up with Sherry at Sherry’s Pickings for the monthly In My Kitchen forum of worldwide food bloggers. The world is at your finger tips, just click on the link at the bottom of the page.
The end of February marked my blogging anniversary. In the six year life of Please Pass The Recipe more than 300,000 people have looked at one or other of the 605 recipes I have posted. By far the most popular has been my recipe for Oat and Walnut Crackers followed closely by my dear Grandma’s recipe for Passionfruit Flummery.
Blogging has improved my writing and photographic skills and blogging had broadened my cooking boundaries, but the best thing I found in Bloggerland has been the bunch of like minded people I have met. Thank you. Without you this would be a lonely endeavour.
The beginning of March marks the end of summer in Australia, but autumn is an elusive season in Brisbane. The high temperatures and oppressive humidity continue so our meals still centre around quick cooked and raw foods.
In my kitchen flavoursome dressings make an important contribution to nearly every meal. While I continue to make by own infused oils and vinegars, high quality commercial products are welcome on my pantry shelves.
Recently at Costco I purchased these Cobram oils as a single package. The lemon and herb oils I’ll use to add subtle flavour to raw or steamed greens and I’ll add a few drops of the chilli oil as a garnish on Asian dishes.
Cobram’s garlic infused oil has been certified by Monash University as suitable for the FODMAP diet. Sadly, cloves of garlic both raw and cooked are a major gut irritant for me so I use a little of this oil in nearly every dish I prepare.
In My Kitchen I have a jar of Rice Malt Syrup. It’s wonderful tummy friendly approximation for fructose laden honey. The texture is very similar to honey and there is even a hint of honey flavour although it’s not burdened by intense honey sweetness.
Also at Costco I picked up these quality Maggie Beer products. Maggie is an iconic figure in Australia’s food media. Her warm and generous personality became widely known via “The Cook and The Chef” TV series 2006-2009 which was filmed in her home kitchen. She taught us about the wonderfully gentle acidity of verjuice by adding it to nearly every dish she cooked, both sweet and savoury. Since that time I have considered my pantry incomplete without verjuice.
The Maggie Beer Extra Virgin Olive Oil and Barrel Aged Red Wine Vinegar are also destined for the salad bowl.
Fruit pastes to match with cheese were an indulgence, but comparing the price per package against the bulk buy we just couldn’t walk away. Mr PPTR loves the contrast of cheese with these sweet and intensely fruity conserves. We’d already eaten the MB quince paste by the time I thought to take a pic, lucky for him there’s Luke Mangan quince paste leftover from a gift hamper.
In My Kitchen I have a copy of “I Love India” by Anjum Anand. Unfortunately, this book belongs to my local library, but I’ve added the title to my gift wish list. Meanwhile I have 3 weeks to cook some of the recipes. It’s a wonderful collection of light dishes similar collected from the length and breadth of India, food with strong influences from various communities that have for centuries called India home. While this is the 10th book published by this author, I’ve only just learned of her work through Eat Your Books.
Variations on Jewish Latkes go by many names. When I was a child my Mum called fried grated potato patties mock fish, but hash browns, rösti and latkes are all pretty much the same thing. Those who regularly read my blog know I’m endeavouring to use my cookbooks more frequently so recently I made the latkes recipe from Ottolenghi’s cookbook Jerusalem. The ingredient list was 1/3 parsnip, 2/3 potato with cornflour and egg white added as binding. I was disappointed. The latkes I made tasted of neither potato or parsnip. We much prefer my Mum’s own unsophisticated version of grated potato, squeezed dry in a tea towel then tossed with a little flour. This experience proves to me nothing can beat Mum’s homestyle cooking.