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 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
It’s nearing the end of summer and still the tomatoes are coming. I don’t know whether it was beginner’s luck but I have had a bumper crop of tomatoes. I am not complaining; tomatoes, unlike cucumbers, are useful.
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. Continue reading
We were in the local newsagency the other day, buying birthday cards (it appears that most people I know have birthdays at the end of January) and the cover of Feast Magazine (Issue 18) jumped out at me. It was a decidedly better photo of this tart. Continue reading
There is nothing more dangerous than a newbie and a vegie patch! Continue reading