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?

Sledging the kitchen. Osso bucco and Asian style Chicken Soup

I couldn’t stand it any longer! After spending most of my ‘free from paid work’ Monday out in the garden, I was itching to come in and start getting rid of the stinky old cupboards in the kitchen. I’m doing this in stages, no hurry as we haven’t locked in any start date for the build. I just have to see them gone! So out came the sledge hammer, wrecking bar and normal hammer. The tiled bench top was first to go, very satisfying smashing that!

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Then it was a matter of methodically working through dismantling the rest of the framework. Things were built so well when this was made, the size and quantity of the nails is amazing! I was pleasantly surprised to find that behind this cabinet is some beautiful baltic panelling that is still in great nick. How could anyone cover up this with that awful cabinet?

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The hole in the floor is the access point to the old brick, butter cellar. I’m still working out how to integrate this into a usable asset in the new kitchen.

Butter cellar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

That was very satisfying! Little by little I’ll keep chipping away!

Weekend food wrap.

On Saturday I participated in a Middle Eastern Vegetarian cooking class at Relish Mama in Cheltenham.  I thoroughly enjoyed my afternoon, chef Tony Chiodo was a great source of information, the venue is set up beautifully and it was just nice to be in a real kitchen with things like having water connected, clean floors and a real cooktop. Aaaaaah, heaven. I got a few design tips too, added bonus.

Tony Chiodo- Relish Mama
Waiting for the fun to begin!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On Sunday night I made an Osso Bucco style stew. If mammoths still roamed the earth, I imagine that their shanks would be about the size of these cuts I bought at the Dandenong market. I only used 2 and it would easily have fed 6 people. Served with mash and broad beans cooked in olive oil, garlic and lemon. A bit of sourdough to mop up the juices. Can’t beat it!

Osso Bucco

Chicken and No Corn soup.

Tonight I felt like I needed an asian style soup to warm me through. I didn’t really feel like having noodles or dumplings in it, so I just went with using some of the asian style stock I made a few weeks ago using chicken feet as the base. To this I added some finely diced carrot and celery, chilli, grated ginger, black pepper, fish sauce, a bit of water to extend the volume and 3 chicken thigh fillets. The chicken fillets poached while the stock simmered away and when cooked I shredded them, stirred in some finely shredded, freshly picked kale and 2 eggs to thread through the broth. Just what I needed, not a big fan of corn in soup anyway!

Asian Chicken Soup