I have never seen this before so I had to show you. They looked like they were burnt black. It was bloody amazing.
As you would all expect, it is tomato time in Western Australian vegie gardens and my Roma tomatoes are doing the right thing and producing a decent amount. Continue reading
It has been sooo long since I did an In My Kitchen post – 6 months, in fact. To prove it, I have included this photo I took last May for my June In My Kitchen post that never happened. Clearly, I decided to make tomato sauce out of the last of the tomatoes. (Here is the recipe if anyone is interested.) Before long, I will be taking photos of this year’s tomato harvest but, for now, I am buying them. It breaks my heart to do so when I know that, in a few weeks, I will have so many I won’t know what to do with them all. It is always the same. Continue reading
After a cry for help regarding the abundance of tomatoes in my vegie patch, I received the following comment from a reader named Jenny:
What about some kasundi with the next batch? We love it, and eat lots of it – with curries, as a marinade for meat, as a cooking sauce (thinned with bottled tomatoes), stirred into stews etc, with sour cream as a dip or topping, with cheese …
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
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.
The 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
Remember these guys from my last post? Well, they have friends… and lots of them. Continue reading
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
I succumbed. I couldn’t bear to see all those green tomatoes go to waste so I used one kilo of them to make Maggie Beer’s, Green Tomato Chutney and I am glad I did. It tastes very nice indeed. A little sharp, but sweet. The apple comes through quite strongly so it would be perfect with ham or pork and Maggie recommends teaming it with chicken pie or adding it to curries.
I pulled up my tomato plants today (actually, it took two days) and it was very sad. We had to do it as we will be going on holiday soon and won’t be in a position to look after them.
We are well and truly over tomatoes and, in that sense, were glad to see them go. There are only so many tomatoes one can cope with. But …. it was still very sad. Continue reading
I started off my post on preserving tomatoes, in February, by saying,
It’s nearing the end of summer and still the tomatoes are coming.
I then when on to say,
If, after you have made relish and salsa and have dried, pickled and roasted your tomatoes, you are still picking them by the bucket load, it is time for some serious preserving.
Well… it’s nearly winter and still the tomatoes keep coming. I have preserved so many tomatoes, I seriously doubt my cupboard will ever be free of them. It is time for something different. Continue reading
Passion Fruit Garden 