Kasundi

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 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 …

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

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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

Roasted tomatoes with rosewater

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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 2014

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.

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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

Green Tomato Chutney

2013 05 20_0406 copyI 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.

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A Sad Day …

2013 05 17_0343 copyI 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