In my kitchen:
Are tomatoes, cucumbers and a chilli!!!
I decided to take some photos this month in case you didn’t believe me. It is now May and this is how many cherry tomatoes I picked yesterday!! The plants are amazing. OK, they are looking a bit sick in the middle but the outsides of the plants are green and healthy and they have flowers on them! More bloody tomatoes!
When we first started picking, we would search in the vine jungle to get everyone we could find. Now, if one jumps out at us and demands to be picked, we bother; otherwise, we just keep walking. We are still picking much more than we can eat and I am making a grand effort to think of ways to use them. This plateful is more than 2 kilos and, at $2.50 a punnet (250g), this plate is $20+ worth. Considering how easy they are to grow, it is a disgrace how expensive they are.
One reason, I believe, for the continual growth of my plants and the prolific cropping is the strange weather we are having. Perth’s mean temperature in April was 2°C to 3°C above average. We also had the hottest April day on record. Here are a few quotes from the Burea of Meteorology for those who do not believe in climate change. Continue reading
We didn’t feel like cooking the other night (Maus even suggested we buy a pizza!!) but I had taken pork out of the freezer so didn’t give into temptation and request a Margherita. As it turned out, I probably cooked this meal in less time than it would have taken Maus to pick up the pizza. Continue reading
On ANZAC day, I decided against making Anzacs in favour of a biscuit with rolled oats and fruit. I know I should have been making Anzacs but I do like a bit of fruit in my biscuits.
I made Merle’s (Merle Parrish, Merle’s Kitchen) Oatmeal Cookies which were all right but a little too cakey for my liking. The next day, I thought I would try again. This time I searched ‘rolled oats’ on Eat Your Books and came up with this recipe from the Australian Women’s Weekly Cookbook (1979 edition). Continue reading
Regular readers will recall my adventures making glacé cumquats. Here is the link for the not-so-diligent. I love all things cumquat but, sometimes, I need a little imagination to come up with ways to utilise them. Consider my excitement when I found this recipe, a perfect use for my glacé cumquats. The recipe calls for glacé orange but I instantly recognised that I could substitute the orange with cumquats.
The biscotti was a triumph! It tasted absolutely fabulous. Continue reading
Brigadoon is described in the catalogues as a pink blend Hybrid Tea. I can’t remember the impetus for buying Brigadoon but the description ‘pink blend’ would have aroused my interest. Continue reading
For those who are as intrigued as I am by the stretch marks on my Jalapeño chillies, I read the following on gardening.stackexchange.com. Continue reading
I know I have been raving all summer about my tomatoes and cucumbers – and yes, they are still producing. We are picking about 20 or so cucumbers a week and I am still bottling tomatoes 2 or 3 times a week. I don’t think there is any way we will be able to eat all the tomatoes in one year. Oh, well ….
If you remember, we did plant other things but, mostly, they have been swallowed up by the tomato plants. I planted everything much too closely. But, notwithstanding that, a couple of the chilli plants have fought their way through the tomato plants and are producing well. We are getting far more chillies than we can eat so I decided to preserve a 500 mil jar.
This recipe is adapted from Barbara Abdeni Massaad’s recipe, from Mouneh, Pickled Bell Peppers . I used jalapeño chillies but you could use any type. BTW, if you like to preserve, I highly recommend this book.
- Wash the chillies.
- Cut the stem end off and (if desired) remove the seeds (I used a parfait spoon to scoop them out).
- Cut chillies into rings about 3cm thick.
- Pack the strips into a sterilised jar(s)
- Add the pickling solution (see below).
- Leave to settle for 10 minutes. Add more chillies. This will prevent the chillies from floating in the liquid.
- Process for 15 minutes (see below).
- Leave jars for, at least, one week before opening. Refrigerate after opening.
(Make as much as you need)
- 500 mils water
- 75g coarse salt
- 250 mils vinegar
- Heat water and salt until salt is completely dissolved.
- Allow to cool to room temperature.
- Add the vinegar.
- Set a saucepan that is taller than the tallest jar you have used on the stove.
- Place a trivet in the bottom of the saucepan.
- Pour hot water into saucepan.
- Put sealed jars into saucepan.
- Top up hot water so it more than covers the tops of your jars.
- Bring to the boil.
- Boil for 15 minutes.
- Remove jars from saucepan with a jar lifter or silicon gloves.
- Set aside to cool completely.
BTW: Does anyone know why my chillies have the little lines on them? They look like stretch marks.
I don’t know why these biscuits are called lace crisps: no explanation was given with the recipe. Maybe lace has something to do with the crackled appearance but crisp I do not get. They are more like chocolate fudge or brownies than crisps. In any event, they are lovely. Crispy on the outside (maybe that is it!) and a little chewy/gooey in the middle. Continue reading
There were a few reasons why I decided to do the Rose of the Week series but the number one reason was to stop and take stock of the roses I have, to find out a bit about each one and, most importantly, to take time to appreciate their beauty. There are always jobs to do, both in Perth and Bridgetown. There is, literally, no time to smell the roses. These posts make me stop and look and smell. I sometimes only realise their beauty after I have taken the photos and am examining them to work out which ones to include and why.
So it was with Troilus. I can honestly say I have never really noticed it before I picked a bud for this post. It is a very me rose so I can see why I bought it but, clearly, there are bigger and louder roses in the garden demanding my attention. Continue reading
Salmon patties are having a bit of a revival lately. They are even back on the menu in chic little lunch bars.
We are big on salmon patties in this household. They are one of Maus’ specialties and Maus doesn’t have many specialities …. Continue reading