In My Kitchen December.

Well the month started with a landmark birthday for me so to celebrate we headed to Echuca on the Murray River to take charge of a houseboat for 7 nights. Myself, Mr ATMT, my 3 sisters, brother-in-law, our 2 closest friends and our 2 sons (interchanged throughout the week) spent some lovely hours doing absolutely nothing apart from eating, swimming, drinking, dozing and playing games. Unfortunately our daughter couldn’t make it as they were in Hawaii and were delayed getting back.

Brittania on The MurraySunset starting to roll in.img_3539 Most nights we just ate, played games, had a few drinks and did lots of laughing while the cockies squawked loudly around us.img_1243

In My Houseboat Kitchen.

We ate like kings! Unfortunately I seem to have waylaid a few photos but I can share the Finnish Flaxseed Sourdough load that was made from the recipe Francesca over at Almost Italian had posted, this loaf was delicious and I have been requested to make more and more and more. The recipe was spot on which always makes me happy!

Finnish Flaxseed Sourdough

I had packed some basic supplies and ran a mini ‘how to’ session for making sourdough. The house boat had a gas oven that wasn’t all that good at keeping in the heat so it needed some assistance. You do what you have to do!oven-doorThe loaf actually turned out pretty well considering, but I have had a bit of experience cooking in a dodgy or even without an oven.bread-on-boatWe had a butterflied lamb leg that my sisters purchased at the sensational butcher in Yae. The meat from there was some the best I’ve had in a very long time, roast BBQ’d lamb, lovely fresh asparagus and salad and we were happy campers on a boat.

roast-on-houseboatI was blown away by this lemon & ginger cheesecake that my niece made and was brought along by my sister as a surprise birthday celebration. It was delicious and I kept sneaking a piece every day when no one was around.img_0131-001 I took a batch of Glenda’s orange muffins as these have become somewhat addictive for us. I had made and frozen them to take, they really last the distance very well. Not sure what made me place it on the BBQ to take a picture of, but here it is, looking back at the Murray River before it gets gobbled up.img_0184-001 Before we left I made a batch of sourdough croissants with the intention of taking them with us.img_1161They didn’t make it away and they were delicious!Sourdough croissants Finally In My Kitchen back at home was the making of the Christmas pudding. As is tradition at our place, whoever is around has to have a stir for luck. Look who I found! I’m loving having our grandson around, you turn into complete idiots entertaining him and I love every minute of it!

Pudding stirring

Pudding stirring

Thanks to Liz over at Bizzy Lizzy’s Good Things who takes the time to link us all together for these peeks into what goes on in other kitchens.

Wishing everyone a safe and happy Christmas and holiday season. I’m pretty excited about having a kitchen to entertain and cook in this year! :) 

 

Posted in In My Kitchen, Travel, Uncategorized, Vegetables | Tagged , , , , | 16 Comments

A quick whip around the patch.

I haven’t done a post for a while on what’s happening in the veggie patch/garden. This is most likely because I haven’t really been doing much out there. With us now being into the third season of establishing the garden, we are finding that it is much more about maintenance rather than building new areas. We are still working on developing paths, contemplation spots and have yet to start tackling the front yard so it won’t be all sit back and relax for a while yet.

Peeking into the greenhouse.

I have a couple of sugar baby watermelon seedlings that appear to be happy and growing well. These may just take over the entire greenhouse!

Sugar baby watermelon

Sugar baby watermelon

One of last years capsicum has over-wintered well and is throwing flowers with some baby caps appearing, this is much earlier than usual.

Capsicum flowering

Capsicum flowering

I have taken some cuttings from the perennial Rocoto chilli and these seem to be quite successful. I’ve used the method similar to planting laterals that are removed from tomatoes that grow so well.

Rocoto cutting

Rocoto cutting

There is a flower on the mature Rocoto Chilli. It was very rude and wouldn’t look at the camera!

Rocoto flower

Rocoto flower

Out in the Patch

The flowers on my Souvenir de la malmaison rose have suffered badly from the excessive amounts of rain we have experienced but it is growing nicely.

Souvenir de la Maison Rose

Souvenir de la malmaison Rose

I have however, had some good results from the roses in the laneway but I didn’t get a good photo. The lilac is magnificent! First time flowering this year and I am in love.

Lilac

Lilac

This years garlic crop is looking terrific.

Garlic 2016

Garlic 2016

The shiitake mushrooms are giving the best yield in quite a few years. I think the high rain and humidity is just what they demand.

Shiitake

Shiitake

I have some baby figs, YAY!

img_0045and some baby apples.

Apple babies

Apple babies

This button lettuce is proving to be a lovely variety. It is working well as a ‘pick as you need’ lettuce and bounces back quickly. The silver beet and kale behind it is all that remains from the last planting. I need space for tomatoes!

img_0059In the berry house, the raspberries, loganberries and thornless blackberries are all flowering profusely.

Berry house

Berry house

and the grapevine is starting to cover the climbing frame on the roof well with lots of grape clusters evident.

Grape vine

Grape vine

I have some pretty little daisies that bees and hoverflies just love and it is making me smile every time I see it.

Happy daisies

Happy daisies

All in all, it’s looking pretty good.

img_9909I trimmed a lot of the parsley stalks that were threatening to seed, picked some lemons from our new tree, found some beetroot I didn’t know about (too woody for roasting but I think it will be ok as a dip), some new potatoes, some self sown garlic, mint and herbs and we had enough to throw into a salsa verde for tea.

Harvest pickings

Harvest pickings

A  peek in the new bedroom.

I have decided that I will now continue working in one room at a time and it will be completely finished before I move onto the next (please remind me of my pledge when I stray). We always seem to fall into the trap of saying “we will get back to that” and it takes a very long time to get back, but no more. I am absolutely going to follow through on this! This is the new spare (guest) bedroom that was part of the exteno. Painting is almost finished, carpet is booked for laying,

img_1023We have rehung the old kitchen door on this room and that needs to be repaired and painted. Mr ATMT did the skirting in the robe space this afternoon so that now needs painting. I absolutely love this colour. The walls are Taubman’s Raincloud and the ceiling and trim is Dulux Classic White. img_1024 I have almost finished painting the window and it is looking great. The radiator that was in the old room before demolition has been cleaned and polished. This was pain, one of those jobs where you use a knitting needle with a cloth over the end to get into all the little nooks and crannies but worth it.img_1022I am already becoming aware while I write, that there will be one unfinished part of this room and that is internal fit out of the wardrobe. We will use a set of the shelving units we had in the temporary kitchen  I think. They are really good and will leave some options for the final design.

What jobs do you leave until you put the house on the market?

Posted in Fruit, Grapes, In The Garden, Lemons, Mushrooms, Raspberries, Shiitake | Tagged , , , , , , , , , , , , , , , , , , | 14 Comments

Corporate responsibility to advertise sustainability.

I’ve just had a little dummy spit! Watching commercial TV (that’s not all that common at our place), I have just seen an ad by Harris Scarfe where the message is clearly promoted that when something is a bit too hard to clean, a bit grubby, needs a repair, maybe you don’t like it anymore or for some other reason, you just chuck it in the land fill bin (complete with a plastic bin liner!). The example in this ad that really got me steamed was the steel frying pan that needed a little bit of elbow grease as it has lost its sparkle, was just tossed into the bin. I think it is time all advertising should be required to be responsible in the presentation of their message to ensure they promote responsible, sustainable options for purchasing, using and disposal of both the packaging and any items that are past their prime.

Australia is in the top five of rubbish creators in the world, lets knock that on the head. Not a stat to be proud of.

It would not take much effort to adapt advertising to trigger thoughts like ‘take it to the op-shop’, encourage reduce, reuse and recycle positively and if they really want to take some responsibility, accept items back and re-distribute them into community organisations. Greenpeace have some wonderful tips on living more sustainably, check them out here.

Reduce Reuse Recycle

It is really important to trigger a change of thinking in people and marketing has  significant opportunity of power in doing this. Unfortunately, over the years the message sold has created some pretty severe environmental issues and high carbon footprints by promoting the disposable lifestyle many live by.

Plastic water bottles, disposable single use plastic, and packaging are making a huge impact on the environment and it cannot continue as it is not sustainable. Communities are now having to deal with how we deal with things like this.

landfill_compactor_fr_closeIt shouldn’t be too hard, people just need to be educated by seeing examples and advertising is a great way to do this. Things like showing a donation box that things go into rather than the landfill bin, use a compost bin or worm farm for food scraps to go in and minimising  packaging.

Which ads rile you with their lack of sustainable responsibility?

Posted in Uncategorized, Sustainable Living | Tagged , , , , , , | 11 Comments

In My Kitchen November-

Might need a cuppa for this, I’ve rambled on a bit!

It is really Spring, but we keep going back to winter and then back to Spring repeatedly. I was going to start this post saying I think Spring is well and truly here but it’s currently 11 degrees with 30km per hour wind and it feels like it could snow up on the hills. I have deferred planting my tomatoes for a week or two, hoping to see some improvement. The tomatoes in the greenhouse are doing well, but everything else in the veggie patch is way behind its normal schedule so I don’t have the space for tomatoes free quite  yet.

In My Kitchen  is all I have left from last years garlic harvest.

Garlic sproutingIt has lasted really well but there are signs of sprouting so I went through the remaining bulbs and discarded any that were soft and had sprouts showing. The remainder I have placed in the fridge to delay shooting (theoretically) hoping that this years harvest will soon be ready.

In My Kitchen this month are a few goodies I bought while in Melbourne a couple of weeks ago. Last year I bought some smaller clay dishes after Celia wrote about them and I love them but they are a little too small for a whole serving per person. I bought these at Chef’s Hat in Melbourne. I love this store, they have an amazing array of cooking gear for both commercial and domestic purposes.

img_9966 I grabbed a bottle of this gorgeous smelling Turkish Rosewater from Sonsa Foods in Collingwood. It is a freshener and smells just like when you used to make rose-water from pulling the precious heads from your mums best roses and mixing them with water in a jar. The description vaguely translates as “A Turkish toilet waters (Kolonya), as it should be. Pleasantly refreshing, not too pushy and a fragrance that makes happy. the EST Kolonya “Hatiralar” smells fine and gently green leaves, rose, water flowers, Indian grass, sandalwood and some sweet fragrances. The refreshments for the start of the day and also in between for the face, neck or hands”.  I broke the rule of not buying plastic but I just couldn’t resist it.img_9968 I love this little find I had at the Turkish Suppliers in Campbellfield. This is a Guvec, a Turkish clay pot that is glazed inside and is used for cooking stews and casseroles. It can be used in the oven and on the stove top. I just love its simplicity and rustic look.img_9970 Then there is the Sucuk. This is a spicy beef cured sausage and will be going into gozleme, on top of pizza and just for nibbling on. It is often served in Turkey as part of the breakfast dishes. img_9974 and I couldn’t resist a couple of bottles of Sulcer Biba, or pepper paste. I find I am using this more and more as you would tomato paste. It really adds a delicious depth and zing to dishes. This one is a mild version but I also got a hotter one.img_9976I stocked up on chicken feet and chicken pieces at the Footscray market. I bag these up, freeze them and make fresh stock when needed. Our older son was suffering with a good dose of tonsillitis so I made up a care kit package for him. I made chicken stock, turned this into some chicken soup loaded with vegies, made some sourdough bread and a couple of rolls. This along with some freshly squeezed orange juice and I felt like a ‘real mum’ again.

Chicken Soup Care KitI had a few things that needed to be used up in the fridge so we ended up with a roast capsicum, broccoli, broad bean, bacon and greek yogurt quiche. I made the shortcrust pastry using a recipe Lorraine from Not Quite Nigella had  posted and it is beautiful. I did cook this a little too hot, still tweaking with the oven.Red pepper quicheThis was accompanied with a salad I made using coarse bulgur rather than the smaller variety. It is basically a tabouleh but using red capsicum instead of tomato (no decent tomatoes around yet). Soak 1/2 cup of burgul  into hot water until fluffy, add a good splash of olive oil, juice of a lemon plus another half (maybe) S&P, fry off a red capsicum and an onion until slightly soft. Chop a very generous handful of mint, parsley and mix all together. Adjust tang to your liking by adding either more lemon or oil. Top 10 list for us!Capsicum TaboulehI finally got the chance to use my ‘Big Bertha’ (almost 3 wine bottles long) rolling-pin when making the pastry.  It is impressive I must say and did a great job in a flash.img_9946 I got to add a few treasures to the sideboard, still have to do the door and drawer knobs, they are on the list…..img_9934 Nearly finished, hang in there!

In my kitchen is some Oolong tea or as we have now named it, Rabbit Poo Tea. We drink a lot of tea and this is a good way of going through the ceremony without consuming the added sugar we have with our strong black tea.  This is a sample pack and I have arranged for Tea Leaves to now fill my BYO container at the store. Tea Leaves  is an incredible tea shop that really needs to be seen to be believed.img_9952There are a couple of loaves of sourdough, these are sesame seed loaves. I simply toasted a cup of sesame seed and added to the dough and rolled a few on the surface before baking, it smells wonderful. Sesame Seed sourdoughI have been crocheting some shopping bags. I bought some 8 ply cotton from Bendigo Woollen Mills and am really thrilled with how they have turned out. These, along with some dish cloths, might make up some Christmas gifts I think. The pattern for the red one can be found here. The pattern for the green one, here.

Market bags crochetedFinally, In My Kitchen this month is this gorgeous little fella! Now 10 months old and discovering that pasta is not only tasty but fun!CharlieThanks to Liz over at BizzyLizzyGoodThings for being the “In My Kitchen” link up host. It is a great way to see what people are up to and get some great ideas along the way. What’s happening in your kitchen this month?

Posted in Bread, In My Kitchen, Recipes, sourdough, Uncategorized | Tagged , , , , , , , , , , , , , , | 38 Comments

OMG – Shiitake and Asparagus Carbonara Gnocchi

All weekend, as I was showing people our shiitake mushroom growing area, I was keen to pick the 2 big fat mushrooms that were well and truly ready, but thought better of it as they do look pretty impressive sitting there growing out of the oak logs. These 2 pics aren’t of the current logs, I forgot to  take a photo of them, but these are of the ones I had at our last house.

Shiitake sneaky!

Shiitake sneaky!

Shiitake 5The two mushrooms had grown so much we were concerned they may have hit the ‘too far’ point but we went ahead anyway. Tonight’s dinner was going to be potato gnocchi with a shiitake and asparagus Carbonara style sauce. Along with the shiitake I picked some asparagus, a big spring onion,  some parsley, found a couple of eggs, and I bought some light cream and bacon to add to the sauce. While the potatoes were baking in the oven at 180c, I prepared the Carbonara style sauce.

Shiitake mushroomsThese mushrooms were very big, slicing them was like slicing steak!Shiitake MushroomsCarbonara style sauce

This is for half if using 1kg potatoes as as I froze half of the uncooked gnocchi

  • About 500g of mushrooms sliced. Our 2 shiitake weight about 350g and I added about 8 normal mushrooms to the mix.
  • 3 rashers of good bacon or similar sliced
  • 1 onion or a couple of spring onions whites chopped.
  • Couple of asparagus spears cut into 3cm sections
  • S&P
  • 4 garlic cloves (more or less as you prefer)
  • 1/2 cup white wine
  • 300ml container light cream (can’t bring myself to write ‘Lite’)
  • 1 egg yolk
  • handful of Parmigiano Reggiano (I bought some excellent parmesan while in Melbourne)

Method
Into a pan drizzle some olive oil and when hot add the bacon and onion, fry until transparent.

Add the minced garlic and sliced mushrooms and allow to cook until softened.

Add the white wine and cook off for a few minutes

Add half the cream and simmer, don’t allow to boil.

In another small bowl mix the egg yolk, rest of cream and the handful of parmesan. Rinse the cream container out with a little water and add to the sauce.

Let sit until just about ready to serve. Make your gnocchi.

Make your gnocchi.

1kg is of hot baked potatoes (I used Gippy gold but desiree would work well)

4 egg yolks

200g plain flour

pinch of nutmeg

S&P

  • While potatoes are still hot remove skins and put potato through a potato ricer or food mill. If none of the above, mash or even grate but don’t add any liquid.
  • Turn onto floured board and very gently mix in the flour, egg yolks, nutmeg, salt & pepper.
  • Gently bring the dough together but DO NOT overwork it. If it is extremely sticky, back of with the mixing but gently incorporate some flour. Err on the side of caution, too much flour = golf ball gnocchi!
  • Divide dough into about 6 pieces and roll each pice into a long piece as you would if you were rolling out play dough and cut each long pice into little pieces about 2.5cm (1″) in size. If you don’t have gnocchi paddles you can skip this bit but if you do it is a nice finishing touch to run the pieces over the paddles to create indentations that collect the sauce better.

Shaping GnocchiI picked up my paddles when in Melbourne. Place the shaped gnocchi on a tray or cloth that has semolina sprinkled over it until ready to cook. Have a big pot of salted boiling water ready!GnocchiI only cooked half of this mix tonight, I have frozen the ‘ready to cook’ gnocchi for next time I get the urge. For cooking, divide into smaller batches of about half or a quarter and add to the boiling water. When the gnocchi rises to the top of the water it is ready.

Turn the heat back on your sauce, set to low. Add the asparagus and remaining cream, cheese, egg and nutmeg mix, stir through. Very gently heat while gnocchi are cooking. DO NOT BOIL!

As the gnocchi pieces come to the surface of your pot, scoop them out, drain lightly and add to the sauce mix. Repeat until all gnocchi is cooked.

Serve with chopped parsley, I was a little too over zealous tonight (you could stir this through the sauce) and some extra parmesan if desired.

GnocchiThis was undoubtedly the nicest gnocchi and sauce we’ve had in a very long time. The shiitake mushrooms have a delicate flavour but they add such a great meatiness to the dish. By blending both varieties you create both flavour and texture. Very enjoyable!

Posted in Garlic, Mushrooms, Recipes, Shiitake, Uncategorized | Tagged , , , | 10 Comments

2 weeks in 1-Melbourne, Gardivalia and some theatrical “Cultcha”!

Well, so much for slowly getting into this not working caper! I have been so busy I am exhausted. As a little treat to myself for finishing work, I headed off to Melbourne for 3 nights to check out some places I have wanted to see and experience for a while. First was to sort out somewhere to stay. My focus was on going to food shops, in particular those with middle eastern and european specialities, looking at stores who supply bulk foods with no packaging, checking out options for ovens I can use when I begin sourdough making classes and visiting CERES, Collingwood Childrens’ Farm and a couple of markets. Most of these were more towards the north side of the city central (which I wanted to stay away from) so I booked an Air BnB in Fitzroy North. The apartment was in Barkly St, just a stones throw from everything I needed. It was scrupulously clean, in a quiet location and met my requirements beautifully.

I am embarrassed to say that even though I grew up in Preston, I had never been to the Abbotsford Convent. It was a very wet and rainy day so it was a bit ‘spooky’ walking among these imposing buildings as no one else was around.img_9553The convent was established in 1863 as a refuge for women in need. It was developed on land that had been subdivided as ‘gentlemen farmlets’ near the junction of the Merri Creek and Yarra river. By 1900 the Convent was the largest charitable institution operating in the southern hemisphere. It was one of the largest Catholic complexes in Australia and at its peak, over 1,000 women and children lived behind its enclosed walls. There were vegetable and fruit gardens, dairy and poultry farms and a piggery. Income to buy what could not be grown or made on site was generated through lace-making and commercial laundry services. I bet there are a lot of interesting stories to be told about what went on living here.

img_9550Some beautiful buildings and gardens are to be seen. Love these chimneys!img_9551The bakery at the convent is still in use.img_9552A massive stained glass window upstairs in the historical section.img_9544Love seeing these old buildings still showing signs of their former lives.img_9556 A quick walk over the road takes you to the Collingwood Childrens’ Farm. Set on the bend of the Yarra river, this is a stunning example of food productivity, biodiversity, agriculture, permaculture principles, and offers education (in particular to students) to those who never have the opportunity to see how food actually ‘happens’. It was extremely wet and miserable this day, this is a pic while I’m peeking out from under my umbrella! All the school kids were leaving in droves, driven out by the rain. I didn’t mind.

Collingwood Childrens' FarmCERES-Centre for Education and Research in Environmental Strategies

CERES is a short drive away from the Abbotsford Convent. CERES (pronounced ‘series’) is a place where people come together to share ideas about living well together, and directly participate in meeting their social and material needs in a sustainable way. Through social enterprises, education and training, employment and community engagement, CERES provides the means by which people can build awareness of current local and global issues, and join in the movement for economic, social and environmental sustainability. This is done in a number of ways, education, by doing demonstrations and showing examples and by taking education programs on the road to schools. It is a great use of space on the easement under the power lines that supply Melbourne and surrounds with electricity.

img_9532 Great classroom!img_9534 There is also an organic store where you can purchase items in bulk, BYO container or bag. I was quite surprised at the extremely  high cost of these items. I also visited Source Bulk Foods in Sydney Rd Brunswick (as part of seeking out plastic free packaging suppliers) and decided that at more than double the price of nuts available at Dandenong Market and from our own local “The Nut Bloke” (who will also let me fill my own container), it is a no brainer. Stay local!img_9539After I had wandered around CERES, I headed towards Brunswick to see how much I could buy at the amazing array of food shops that are scattered right along Sydney Road from Coburg right back to Brunswick. I was very self controlled and only bought some cheese and pasta and Mediterranean Wholesalers Sydney Rd Brunswick. I wasn’t so well controlled at BAS  Food Imports, or Kahvecioglu in Campbellfield that I went to the following day. Kahvecioglu is one Turkish food supply store I will definitely be returning to. I forgot to take photos of my purchases so I will have to do this as part of IMK this month.

Some “Cultcha”.

Every year we make sure we support our local amateur dramatic society (TADS) by going along to their annual production. This year their play was ‘What the Bride Wore’. I love these events and wish I had a little more confidence as I have a secret hankering to be involved. It is real ‘nuts and bolts’ theatre, good fun and a very good way of catching up with some locals we don’t see often. Well done guys.tads The following day we had the pleasure of seeing a slightly more refined production presented by the Off The Leash Theatre Company. We were lucky enough to see a play called Milo’s Wake. Milo planned his own wake before he dies so he can participate in it. The wake is complete with an Irish Band who sing and play and there is the opportunity to join in a few songs. I was blown away with this play, the script is powerful, every emotion is presented and it hits you hard. The acting was first class and the music was a great feature. So proud to know we have such talented local theatre groups putting on such high calibre productions. I was going to say there is a performance on the 30th at the Railway Hotel Drouin, but I see that’s sold out. Brilliant!

milos-wake

Gardivalia

This weekend we participated in the open food gardens weekend as part of Gardivalia in conjunction with the Baw Baw Sustainability Network (BBSN). The weather was atrocious yesterday but we still had some brave people turn up. Today was much better, the rain had eased, wind had dropped and we had a good attendance. You meet some lovely people doing these events and I even managed to cope with doing an interview with ABC Gippsland. Very brave indeed!

Our mascot with his shower cap on!img_9912 img_9907 img_9904 img_990132mls of rain yesterday, not conducive to having people go out and look at gardens. Thanks to those that did take the time to visit us, we loved having you.

 

 

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In my kitchen-Finally!

For those that don’t get regular updates to my posts, for the last four years I have endured living with no real kitchen, no hot and cold water connected at the same outlets, bucketing water for dishes, no real oven, no proper storage and have been using the gas camping cooker as a range. I’m not complaining, luckily I am a very resourceful person and have managed quite well even down to baking our sourdough bread weekly in either the ‘Sunbeam Pizza Bake N grill bench top oven’ or on the gas BBQ.

This was the space when we first moved in to this house, there was no cold water to the sink, only hot. The cupboards, floor and wall were all rotten and stunk!

Kitchen 1We started our ‘exteno’ this time last year, it involved moving the existing wall out another 6 or so metres, plus there so much other work my mind starts to glaze over just thinking about it. Check out my blog for full details, I shudder at remembering it in detail! This shot shows things in early progress stage.

Kitchen layout This is what our dishwashing facilities were in February this year. That was fun, as we had ours sons wedding and houseful of guests! Kitchen sink removed This is the same corner where just today we brought in the antique dresser/sideboard that I have been working on restoring over the last few weeks. The unit had been coated with polyurethane that gave it an orange ‘glow’ and I was adamant that I wanted it back to its raw timber state. I have dressed the timber with Feast and Watsons carnauba wax which is a natural blend of beeswax, citrus oils and some other wonderful smelling goodies. This has been a labour of love, my hands hurt like hell but I don’t care, I love it! sideboardThis is the sort of project where you need to know when to stop, if you are into things being pristine and ‘neat’ then these projects would leave you disappointed. I’ve yet to put the handles on and the hinges need a tweak or two, but overall I am so happy with this project. Notice the chimney has also been stripped and that there are real benches in the middle of the room (albeit covered with bread making ‘stuff’). I now need to fill this beauty with some very special items. When I was about 16/17, I went with my then boyfriend to pick up some second hand golfing stuff his father had bought from the ‘Trading Post’ (yes, pre buy/swap/sell days) and this lovely old lady was getting rid of a beautiful Royal Doulton dinner set. Well this dinner set has moved with me, been boxed for years and only once or twice seen the light of day as I knew one day I would have an old dresser where I could display it. I have no idea why I bought it, but I thought the $8.00 she was asking wasn’t such a bad investment. Complete with soup bowls that have little handles and everything else. Don’t think it’s valuable, but I am very excited about seeing it out from the boxes and realising my dream that ‘one day’ has come .img_9508Tonight was the first night we could cook outside, ON THE NEW DECK! There are just too many things being achieved all at once now, I don’t know where to start. Hope you like the lovely stand the Weber Q is on! This pic is from the new deck looking back into the kitchen space. The boys are debating whether the light fitting over the island bench that moves in the breeze because its not tightened should stay on the angle. It’s one of those bottle of red discussions!img_9519-001I’ve been turning out some pretty impressive sourdough bread,img_0814 And because I have a real stove top, I can take my Indian Karahi out of the shed andimg_0827create meals like this beautiful Indian vegetarian matar paneer curry,img_0828 or this cumin stew which is a recipe from the Anatolia cook book. I have returned this to the library and forgot to write the recipe down, but it was lovely, strong flavour but lovely.Cumin stewI made Turkish boregi (water pastry) which is really a light style of lasagne. I needed to use up some things in the fridge so this is what it tuned into. This was really easy, I will add the recipe later this week. A great picnic, holiday dish.img_0841 img_0833I know there is so much else to report “In My Kitchen” since the necessary hiatus it has undertaken. Thanks to Liz at Bizzy Lizzie Good Things for picking up the reins and supporting us all in sharing what is ‘In My Kitchen’ every month. I never thought I’d see the day when I could actually say I had a kitchen. Still a few things to do, range hood, display shelves, splash backs behind the benches and stove, painting the windows etc but we are pretty much there. This time last year the kitchen benches were still standing as the framework of the old rooms, covered in cobwebs and all sorts of other debris. I’m happy that we have retained the feel of the old house but the working components are clean an functional.img_9523

Posted in Bread, In My Kitchen, Renovation | Tagged , , , , , | 33 Comments