sharing recipes from one generation to the next
In My Kitchen, during February I’ve continued to stick with my New Year resolutions despite the relentless heat. Brisbane very recently broke daily summer temperature records after a run of 48 consecutive days of daily maximums exceeding 30C. I reckon overnight didn’t drop much below 25C either.
I guess we have the heat to thank for the year’s spectacular stone fruits season. The nectarines have been particularly good. Last week I cooked and froze a couple of batches of nectarine compote to be eaten once the fresh fruit has disappeared from the market and earlier in February I made a small batch of blood plum jam to spread on our morning toast.
Speaking of toast, after having frustrating issues with my sourdough loaves I decided to go back to basics to check on the quality of both my ingredients and technique. Quite by accident I came across “The Bread and Butter Project” in my local library, a reference book about baking bread from the wonderful folks at Sydney’s Bourke Street Bakery. The Bread and Butter Project is more than just a book though, it’s a social enterprise bakery that trains refugees and asylum seekers, equipping them with the necessary skills to successfully integrate into the Australian workplace.
The book has been incredibly helpful, introducing discipline to my bread baking routine and resetting some lax habits, although to be honest, I believe it was a change of flour made the biggest difference. The long standing drought in Australia has reduced stocks of organic spelt flour and I suspect the last bag I bought was old and tired.
I switched to Kialla organic unbleached wheat flours, both white and wholewheat. This switch coincided with recent speculation in the media that non coeliac wheat intolerance is connected to glyphosphate use on wheat crops. I was keen to test the theory on my own gut and I’m pleased to report so far so good. I began with a basic white loaf, moved onto the toasted seed loaf but have since settled on their delicious formula for wholewheat sourdough. The flavour is incredible and so far, each bake has gone without a hitch. I’m keen to test some of the semi sourdough and yeasted bread recipes as well, and perhaps switch a few of the delicious recipes to 100% sourdough. I’m loving The Bread and Butter Project” so much I have bought myself a copy.
In my search for an organic flour supply, I found a recently opened organic grocery store who stocks some very interesting products. In My Kitchen as a trial, I have a packet of Nutritionists Choice buckwheat and brown rice vermicelli which I intend to try in an Asian style broth and I’m hopeful that the Olive Green Organics 3 grain spaghetti will joyfully renew my friendship with pasta.
In My Kitchen for the past month or so I have had large quantities of super sweet red peppers. As well as adding peeled charred peppers to salads, sandwiches and pizza I’ve test run a couple of new recipes using peppers. Both coincidently are chicken dishes, one Indian, the other Italian. Both were delicious so I’ll share those recipes in the near future. We’ve also enjoyed stuffed peppers and charred red pepper gratin.
Whenever I’m in my kitchen, our old pooch Monty is not far away, ever hopeful that a piece of carrot, a green bean, a piece of banana or some melon will come his way. He’s had 14+ years to perfect the begging puppy eyes. Monty is our miracle dog. He continues to astound his Vets with his resilience, energy and fortitude, despite all his health issues. Monty is the best mate ever and each extra day we have together is a blessing.
I’m linking this In My Kitchen post to the worldwide monthly get together of food bloggers hosted by the lovely Sherry@Sherrys Pickings. Click the image link below to see more.