Please Pass the Recipe

sharing recipes from one generation to the next

In My Kitchen March 2019

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.

cooking with summer fruit

cooking with summer fruit

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.

Sourdough Bread

Sourdough Bread

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.

wheat free noodles

wheat free noodles

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.

charred red capsicums

charred red capsicums

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.

Monty in the kitchen

Monty in the kitchen

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.

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

24 comments on “In My Kitchen March 2019

  1. jrrose80
    March 11, 2019

    Monty is so adorable! I never seem to get into a rhythm with my sourdough baking, but you’ve inspired me and I promptly reserved The Bread and Butter Project at the library. Can’t wait to have a look! =)

    Like

    • ladyredspecs
      March 12, 2019

      Sourdough baking does require a rhythm, but changeable weather has an impact so you need to be adjustable too. I hape you like the B&B project as much as I do

      Like

  2. tiffinbitesized
    March 10, 2019

    Yep, it’s been punishing and, there’s more to come this week. Ugh! Nectarines are my favourite of all the stone fruit. I love baking with them. I love buckwheat noodles cooked and cold blanched with a dressing of soy, lime juice and sesame oil. Top with toasted sesame seeds or peanuts and spring onions. I commend it to you during the heatwave. All the best for the coming month. Fiona

    Like

    • ladyredspecs
      March 11, 2019

      Thanks Fiona, I’d just love a good ol’ Melbourne cool change to blow through to give the weather some variety. 😥😥 100% buckwheat noodles with a Japanese style dressing are an old favourite, worthy of building a meal around that’s for sure.

      Like

  3. Kim Bultman
    March 10, 2019

    Sandra, thanks so much for the revelation about glycophosphates re: wheat intolerance. I miss bread and yours looks fantastic! Can also commiserate with you on noodles — hope your trial run goes well. I used to enjoy food with great abandon, but these days it seems like every meal is an experiment! Your Monty has “the look” that no one can resist. 🙂

    Like

    • ladyredspecs
      March 11, 2019

      Oh I hear you Kim. I still love to eat but gone are the days of choosing with reckless abandon, although it makes me really appreciate what I can eat and drives me to cook at home

      Like

  4. Shari from GoodFoodWeek
    March 6, 2019

    Your baking is so inspiring.

    Like

  5. Tina (@Novelmeals)
    March 6, 2019

    The Bread and Butter project sounds like a worthy operation. Love the photos of the bread. Now I want to make bread. It’s been awhile. Absolutely love the photo of Monty! Dogs are such good companions.

    Like

    • ladyredspecs
      March 6, 2019

      Dog really is man’s best friend, we love our old guy dearly. Sourdough bread baking is my thing, I never tire of the surprises it throws at me. Three cheers for the Bread & Butter Project good people, good work and great bread

      Like

  6. sherry
    March 4, 2019

    hi sandra
    thanks so much for joining in with IMK this month. hasn’t it been hot and stinky? i am so over these 30+ days. can’t wait for winter – if it ever comes:) monty is so sweet. did you see that lorraine’s dog had died? (from Not quite nigella). so sad. and our niece’s cat just died too. very hard to deal with when a beloved pet dies. oops sorry i am getting maudlin here. love your bread adventures. bread baker i am not so i appreciate it in others. Love me a capsicum tho i had never eaten them till i was about 19. it took me some months to become used to them….cheers sherry

    Like

    • ladyredspecs
      March 5, 2019

      It’s tough that our fur babies are here for such a brief period. Monty has outlived his prognosis by 18 months so we enjoy each and everyday together. I seems to be using red capsicums in everything we eat right now, it doesn’t seem that many years since they were an expensive indulgence and now they are cheap. I payed $5 for 8 the other day😘

      Like

  7. Eha
    March 2, 2019

    I may not be a baker and have no problems with wheat products, but, Sandra . . . after spending half an hour after my first ‘read’ of this post with Mr Google . . . I am absolutely stoked with information you have provided. I had noticed an increased supply of ‘interesting’ pastas on line lately but had no idea of the existence of the stores you mentioned here. Oh, what fun I shall have putting work aside for a few hours and going shopping for items, by no means all pasta, to which your tips have led me . . . . and not all prohibitively expensive either . . . .

    Like

    • ladyredspecs
      March 2, 2019

      Most pasta made with wheat alternatives are disappointing and for me still indigestible, so I have high hopes. Tomorrow is try out day.

      Liked by 1 person

  8. Linda Duffin
    March 2, 2019

    A great post, Sandra, love the look of your seeded bread especially. Here’s wishing you luck in your continued search for the perfect ingredients! Hope it cools down soon. Lx

    Like

  9. Francesca
    March 1, 2019

    Monty is a cute little fella. Despite the cost hike, I think some of the organic flours are heaps better and whenever I’ve baked bread with them, I am aware of the difference in flavour, Still am finding the 12 kilo bags of Manildra bakers white reliable as a basic standby to which I add organic wholemeal and rye.I notice that Laucke does a big bag of organic flour- might invest in that next time. Kialla, as far as I know, tends to deal in small quantities.
    It’s a good idea to revamp your bread making method and technique from time to time. I am working my way through the sourdough bread making books at the Melbourne city library, and also find inspiration on some of the facebook group sites. It all adds up to a big passion for good bread, that is also good for your gut. Very interesting about glyphosphate – wasn’t aware this was used on wheat crops.

    Like

    • ladyredspecs
      March 1, 2019

      Monty is a great mate. I decided to stick with small 5kg bags of flour. Although it’s not especially cost effective I have less fear of bug infestation, a real risk in this humid climate. The FB group is truly inspirational, an interesting and diverse group that’s both helpful and inspirational. The widespread use of glyphosphates on wheat crops and it’s justification for use is truly worrying. What is happening to our food?

      Liked by 1 person

  10. anne54
    March 1, 2019

    Oh yes, the stone fruit has been glorious this summer. I have especially loved the pears….and now the Jonathan apples are here too. Yum! I admire your dedication to go back to basics. Sometimes we do get slack when things become routine.

    Like

    • ladyredspecs
      March 1, 2019

      Hi Ann, it’s really good that you too appreciate the change of seasonal produce, I especially enjoy apples that haven’t been in cold storage. It does me good to push the reset button from time to time.

      Like

  11. creativeshare
    March 1, 2019

    A lovely post, Sandra. Waiting patiently for the two recipes as I have an abundance of both Chicken and Peppers.

    Monty is as cute as a button and the very same breed as my Sisters dog. He had his 17th birthday anniversary last November and is still going strong. So, Monty will be potentially searching for treats for many years to come.

    Like

    • ladyredspecs
      March 1, 2019

      Hopefully you are right. Three years ago they gave us 6 months, each day is a bonus.

      Like

  12. mae
    March 1, 2019

    I love your dog! Our one and only dog ever looked very similar. Also loved scraps — I think the best day of her life was the day I dropped an egg on the floor. She lived a long and mostly happy (I hope) live. I wish the same to yours.

    best… mae at maefood.blogspot.com

    Like

    • ladyredspecs
      March 1, 2019

      Thanks Mae, Monty is the envy of our family. Our kids all say they want to come back as Monty. Little do they realize we love him so much because he never argues, is always happy to see us and never has unrealistic demands. Dog really is man’s best friend

      Like

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This entry was posted on March 1, 2019 by in Food, In My Kitchen and tagged , .
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