Remember these guys from my last post? Well, they have friends… and lots of them.
I picked these guys two days later ….
And these guys two days later… phew, that is a lot of cherry tomatoes for a person who was determined not to repeat the rookie mistake I made last year of planting too many plants. In my defence, I only planted four and the funny thing is, most of these tomatoes are coming from two plants. One plant is only producing teeny weeny cherry tomatoes, another is producing mini Romas (and you can see there are not too many of them) which leaves two plants for the rest.
Anyway, you guessed it. I am preserving tomatoes, something I swore I would not do this summer. We still have, at least, half of last year’s crop to get through. In the last week, I have made 26 x 500mil jars of tomato puree, as well as giving tomatoes to everyone who has crossed my path. I am not sure if they are all ripening at once or whether we are going to have tomatoes galore well into May, like last year.
I am too nervous to say anything against so many cherry tomatoes, just in case next year something goes wrong with my crop and I have to pay $2.50 for a punnet of them.
It is barely worth mentioning but we picked 15 cucumbers yesterday and we only have 4 vines.
The most exciting thing in my kitchen this month is a French chef named Pierre. Pierre is young, tall and handsome. I really wanted to take his photo but thought it was a bit presumptuous, even for me. Pierre is cooking rabbit for dinner tonight which will be exciting. Pierre speaks only a little English and we speak no French so we are surviving on broken English and sign language.
Postscript: We just had dinner and our rabbit was divine. It was pan fried and then baked with a cream and mustard sauce, served with a savoury carrot cake. We are very lucky indeed.
Everything in my kitchen this month pales into insignificance compared to Pierre and his cooking, but I will do my best.
In my kitchen:
Is a fabulous loaf of bread. Sometimes, my bread turns our really, really well and I can’t make out what I do differently to make it so. This is a loaf of crusty semolina sourdough that I baked in my cast iron pot. It is a beauty. I wish I knew what I did right :) The oven spring was magnificent. Continue reading →
As it is the last day of the month, this is my last chance to feature recipes from Charmaine Solomon’s The Complete Asian Cookbook, thismonth’s feature cookbook on The Cook Book Guru.
Last week, I was flicking through Charmaine’s book looking for recipes to try. There are so many, it was very difficult to narrow down the choice. Now, as I have mentioned before on this blog, we have demarcation lines in the kitchen: Maus makes all things that need to be shaped into even-sized items. I don’t know how this happened but I am guessing one day she got so frustrated with my odd and uneven shaped patties, she decided it was time to take control. Continue reading →
This is another recipe from Charmaine Solomon’s The Complete Asian Cookbook which is this month’s feature cookbook on The Cook Book Guru. I thought the croquettes were fantastic, stupendous, etc. BUT (and, as you can see, it is a big ”BUT”), I did not make them - Maus did and, no matter how hard I tried, I couldn’t get her to say they were worth the effort. Continue reading →
Lady Phelia, I was surprised to discover, is an Australian rose. I always assumed it was a David Austin rose. It certainly has the ‘olde world’ look characteristic of many David Austin Roses. Continue reading →
Well, this is what it looks like made up into soap.
I looked at piles of sites on the web to work out how much powder to use and decided on two teaspoons per pound (450g) of soap. For my taste, this may have been a bit much – I would have preferred the soap a little paler. Of course, it could have been the recipe I used (the oils were a bit yellow) and discolouration from the fragrance oil. I will have to try a few alternatives of each, and see what happens. Continue reading →
I planted broccoli this summer, notwithstanding my understanding that broccoli is a winter crop.
Friends came to visit in early spring and during their stay they toured a broccoli farm that specialises in summer broccoli. The next day, I was at the local hardware shop and noticed summer broccoli seeds. I was willing to be proven wrong, so I planted a row of seeds. And now we have lots of broccoli. Continue reading →