With both myself and Mr ATMT being out of action due to injury and surgery, it is very frustrating sitting at home looking at what should be done and can’t be. We decided to make a trip to the Springvale and Dandenong Markets because I needed a few staples for Asian cooking that we just can’t get here in Gippsland. I also love the feel of the places, different cultures, great variety of foods and busy, busy, busy people everywhere.
I bought a couple of new Kiwi knives, these knives are the absolute best value in the universe. I’ve mentioned them before but I am still in awe of how good they are. I bought this lot, total price $12.00ish. The one in the middle looked like it would be great for scoring bread dough. Didn’t disappoint me which I’ll cover later in this post.
Tomato season begins in earnest:
It is time to plant up some of the tomato seeds that have germinated. This is the first lot, 75 in total, another 200 or so to go. I am in desperate need of more coffee cups, milk cartons or similar to plant into. I put a request in the school newsletter last week so with a bit of luck I’ll get some donations this week. Once potted up they are going into the greenhouse for developing.
I’ve been bored and frustrated trying to create really nice bread in the ‘Toy Oven‘ so today I thought I’d have a crack at baking bread in the BBQ. I gave my sourdough starter a bit of a workout this week as it seemed a bit weak, (that’s the only thing able to have a workout here at the moment)! I cooked the loaves in cast iron pots, one camp oven and one pseudo Le Crueset. Boy, I’m glad I had this idea. This bread looks great, has great crumb and crust is beautiful. Only downside is there are a couple of hotspots where crust has burnt, but not badly. A bit of tweaking and I think this will a regular way of baking our bread. The added bonus of being able to cook 2 full size loaves at the one time is great.
I had planned on making gyoza dumplings for dinner but we had some for lunch at the Dandenong market. Plan B in place! I just love Pho soup. I made this last night using the stock I made on the wood oven top last week and it hit the spot on a cold, wintry night. Irony was, we couldn’t find bean sprouts anywhere at the asian markets or big supermarkets. I actually found some at the local fruit shop and what was most surprising is they were fresh. Just have to have bean sprouts on ya Pho! Check out he beautiful clarity and deep colour of this stock.