In My Kitchen-October 2015

I have been playing with my new Ankarsrum mixer and can happily say, I love it! This machine is very different from ‘normal’ mixers but it is amazing. Every timer I turn it on I learn something new and enjoy it more.

Thanks to Celia at Fig Jam & Lime Cordial for linking fellow IMK’ers together. I always love seeing and getting ideas from other food lovers from all around the world.

So this month, In My kitchen I’ve,

Ankarsrum juicer

been juicing oranges. We are getting to the last on the tree, they are so juicy and tasty and I am so happy that we seem to have converted the performance of the tree since we have moved in. The juice press on this machine is great, saves my dodgy hands from a lot of pain!

duram semolina pasta

There is also lots of fresh pasta. With an abundance of eggs from the girls, pasta noodles are a great way to use them. It has been a bit of a learning curve getting the dough consistency right, but I’m happy with the latest results. These noodles are made using 85% plain flour and 15% durum semolina wheat flour and eggs. Nice! I used these noodles to make a creamy mushroom, roast fennel and asparagus pasta dish.

Mushroom, asparagus pasta

I also made some ‘real’ chicken schnitzels. The crumb is made from sourdough bread crumbs with fresh herbs, lemon zest and pepper. How can anyone think the things sold in delis that resemble love hearts understand what a good schnitzel is really like? I did read somewhere to use one hand when doing the flour, egg, crumb process. Good idea!


I have also been making sourdough baguettes, trying to conquer managing the temperature control for baking in the gas pizza oven.

Sourdough baguettes

I have also played with using sourdough discard for makingΒ pizza dough. This is a container with discard of both white and rye starter that I mixed with flour, olive oil, a little salt, flour and water to get the right consistency. Not the greatest pizza dough but still tasty and better than going into the compost!

Sourdough discard

The pizza was had a basic topping of tomato passata, onion, mushroom, capsicum, olives and a little cheese. One has salami as well.

Sourdough pizza

We are hoping to commence our reno within the next 6 weeks, I’m a little nervous about that, who am I kidding? I’m really nervous about that. IΒ can’t wait to share the results in future In My Kitchen posts. Thanks Celia and other In My Kitchen Story contributors.


38 Replies to “In My Kitchen-October 2015”

  1. The pasta looks fantastic. I keep saying someday I’ll make pasta, it has t happened yet. Schnitzel is one of my favorite foods, especially this time of year. Having lived in Germany and Austria I love a good jaeger schnitzel!


  2. Let the reno begin! Nice weather and time for chaos, BBQ and pizza. The pasta dough looks good. Always a tricky thing with different sizes of eggs too. II am looking at a big basket of eggs. Tm to get that machine out.


  3. Maree, isn’t it a comfort to COOK amdist impending chaos? Your food and photos look wonderful and I KNOW your renovations will turn out to be everything you wanted. Same principle applies: Get your hands dirty! Enjoy the process! πŸ™‚ Onward, girl… and please pass the schnitzel and noodles (reminds me of another “musical”) … and pizza… and everything else in your kitchen! Take care, xo.


    1. Maree, I don’t think I’ve shown you how lovely our “guest room” turned out, thanks to you sharing MANY of your handmade family heirlooms with me, xo. (Remind me to send a photo via email to you soon!) My Sis was all about “getting her hands, face, feet, and everything else dirty” — a HUGE supporter of “Habitat For Humanity” and “mission work” — as well as a proficient needle-worker. I’d like to think our impending guests at the lake will feel welcome (and at HOME), graced with a lil’ bit of YOU (and my Sis) because of your generously shared intricate gifts, xo Thanks again!


  4. Good luck with the kitchen reno, hopefully I will learn a few pointers fro your experience. Yes home crumbed schnitzels (one hand) are much, much better than anything mass produced. Note to self, put schnitzel on the menu


  5. Maree, gorgeous pasta! Cant beat the real thing. And as for the schnitzel, I always make my own – traditionally in Poland it’s made with pork loin and we have it for Sunday lunch. Good luck with the reno πŸ™‚


  6. Your pasta looks lovely – I am not usually into dishes that use up eggs but this is one that I would love – and I love the crumb on your baguettes. It is very impressive bread. Is it quite a moist dough? (I have never made baguettes before but I should) Good luck with the reno


    1. Hi Johanna, thanks, I’m pretty happy with the baguettes. They are based on a recipe from Teresa Greenway at Northwest sourdough, I think about 70% hydration. I tweak it a it as far as timing but its worth having a look at how she does hers. Cheers! Maree


  7. Your baguettes look perfect Maree – I can only hope my sourdough eventually gets to look like that πŸ™‚ I’ll have to keep in mind the tip for left over starter for pizza dough – it looks like a great pizza too. Everything just looks yummy in your kitchen this month Maree, thanks for sharing x


  8. Lots and lots of lovely pasta! I should make it more often but I never do. The new bench in my kitchen was designed with extra space to make pasta so I better get onto it when the bench is installed.
    Schnitty’s are a fave in my house and I make a version often. I find them quick and easy and yes, they taste MUCH better.


  9. Maree, your bread looks amazing! Look at all those holes! I never have much success with sourdough pizza, I might need to try again. Your homemade pasta looks grand – mine always clumps together – and yes, nothing compares to home schnitzeled schnitzels! πŸ˜€


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