I am off, for a little while …

050copy

Hello, everyone.  Just a short note to let you know there won’t be any posts for a couple of weeks.  I am off to Melbourne.

First stop: Melbourne International Flower & Garden Show with my lovely sisters Sandra, Juanita and Vickie.  Second stop: Melbourne International Comedy Festival with the darling, Maus.

As a result, there won’t be an In My Kitchen post this month but, don’t worry, you won’t miss much.  It has been all about passionfruit and tomatoes lately.  Luckily for me, I have someone to pass the passionfruit and tomato baton to.  Maus is in charge for the first few days and then Sandra and John will be taking over.  They will also be looking after Maggie, Lily and Jules.  Thank you both.  I hope you enjoy your stay in Bridgetown.

Stay tuned for more produce stories, recipes from the Cookbook Guru’s feature cookbook, The Food of Morocco and much, much more.

013copy

Home-made tomato extract or … from this … to this …

004copy1

As you all know (I have told you plenty of times so you must), I do rather well growing tomatoes, that is, if quantity is the measure of success. Continue reading

Marinated and roasted goat mechoui

031copy

Here is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  It is a fabulous book if you are interested in Moroccan food.  I bought the book last year just after I bought my Römertopf.  Paula Wolfert has written another book, ‘Clay Pot Cooking’, which I was interested in.  Whilst I was looking at that book, I noticed her other books.  I am afraid I got carried away – I now have 4 Paula Wolfert books.

I was attracted to this recipe for two reasons.  Firstly, Paula suggests using a Römertopf to roast the meat and I thought it would be a great opportunity to use my Römertopf.  I love the way meat turns out in it – soft and moist.  Secondly, I thought it would be fun to try something different. Continue reading

Adolf Horstmann

016copy

Adolf Horstmann is not a rose I can recommend.  I am not sure whether Adolf Horstmann doesn’t like the Western Australian climate (hot and dry), needs a bit more pampering than mine gets, or whether it is just that my bush is a dud.  Whatever the reason, my Adolf Horstmann is the most miserable of all my roses.  It is small (about 20cm tall) spindly and regularly sports dead wood and black spot. Continue reading

Kefta tagine with herbs, spices and lemon

074copy1

This is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  I was flicking through the book (which, BTW, is fabulous.  If you are interested in Moroccan cooking, check it out) and these little meat balls caught my eye.  Maus is in charge of meatballs in our house so I thought I could kill two birds with one stone: sample another recipe from the feature cookbook and get Maus to cook dinner!  Surprisingly, Maus was willing – maybe, after a quick read, she realised making the kefta was going to be extremely easy – put everything into a food processor and pulse, then form into walnut size balls.  Couldn’t be easier than that!  I offered to make the sauce.  Luckily, that was just as easy.   Continue reading

Roasted tomatoes with rosewater

003copy

This month, the Cookbook Guru’s feature cookbook is The Food of Morocco, by Paula Wolfert.  Paula Wolfert is an acclaimed American cookbook author who specialises in Mediterranean cooking.

Scan-150228-0002The Food of Morocco is her latest book.  It is an expanded version of her 1973 book, Couscous and Other Good Food from Morocco, a book which is still in print after 40 years.  If you have this book or can get it from your local library, why not join in?  Just make a recipe from the book, write a post and then send a link to the post to Leah, alias the Cookbook Guru.  Leah will then reblog your post on The Cookbook Guru site.

I was keen to post this recipe, asap, because I know many people currently have tomatoes galore and slow roasted tomatoes are the best way I know of preparing them.  Even if you don’t have a vegie patch, tomatoes are very cheap at the moment.  Roasted tomatoes freeze very well so it is a great way of preserving some for later in the season. Continue reading

In my kitchen – March 2015

002copy

In my kitchen:

Is a prune and walnut roll.  I love “Rolada” brand fruit rolls and have prunes galore so I thought I would try and make one.  I searched the web and collected all the recipes for prune and walnut rolls I could find.  I then chose the one which sounded the most promising.  It was good – it went in one day – but not quite as good as Rolada.  I found it hard to make mine as firm as the commercial ones.  I made the log, lined some poly pipe with baking paper and then put the log into the poly pipe.  I then pressed down as hard as I could to make it as compact as possible.  I then dried it in the dehydrator.  Like I said, it was good but not perfect.  I have ideas for improvement. Continue reading