sharing recipes from one generation to the next
This February instalment of In My Kitchen is a snapshot of how January shaped up for me after revealing my New Years resolutions.
During January I’ve made much better use of my cookbooks. I cooked three recipes from Claudia Roden’s “The Food of Spain,” one from “Maggie Beer’s Kitchen” and one from “Sirocco’ by Sarina Ghayour. I’ve also remade five recipes from these pages, recipes that deserved to be made much more frequently. *I’ve added links below. I spent two days just messing around in the kitchen for the love of it. I added to my freezer chicken stock, prawn head broth and shortcrust pastry lined tart tins to use someday when my energy wanes.
In My Kitchen it’s hard to resist the lure of summer fruit for jam making. Small batches made with berries and a few different stone fruits will get us through the year. Early in the month I made a pot of apricot and vanilla bean jam.
In My Kitchen it’s summer. Brisbane endures endless days of high temperatures and oppressive humidity. Even with air conditioning and ceiling fans running 24/7, salads are our accompaniment of choice. To keep the salads interesting I’ve charred red peppers, marinated mushrooms and pickled beets to avoid basic boring salads made hurriedly when my energy is flagging. I also cut and cubed a loaf of 2 day old bread ready for panzanella or croutons .
Each week In My Kitchen I bake sourdough bread. As well as my everyday spelt bread, during January, I made my first batch of ciabatta. They were okay but there was plenty of room for improvement. I also tried making crumpets with discarded starter. We found the taste of the bicarbonate soda (baking soda) added to create the holes overwhelmingly awful so there will be no more crumpets made in my kitchen unless I can nut out a way to get rise and aeration without using bicarb. Sourdough pizzas on the other hand are THE best!
In My Kitchen I was forced to spring clean the pantry after discovering weevils in the muesli grains. I have also had an ongoing battle with moths, I blame the climate, so all my dry goods are already in well sealed containers, but still I felt compelled to clean the shelves with white vinegar and examine every storage container for infestation. I now have a very tidy pantry.
In My Kitchen I have this wonderful Meredith Sheep Milk Yoghurt from Victoria. Once left to drain for 6 hours, it makes a wonderful dip for baby cucumbers. For its curiosity value I also have a jar of locally produced Summerland marinated camel’s milk feta. It’s mild flavour and clean creamy mouth feel are a pleasant surprise, in fact it’s downright delicious. Both camel and sheep milk are suitable for those who are lactose intolerant so for me they are great alternative dairy sources.
I’m linking this post to the monthly worldwide roundup of food bloggers who reveal what’s been happening in their part of the world. In My Kitchen is hosted by the lovely Sherry @ Sherryspickings blog. Follow the link to take a culinary tour around the globe.