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!

IMG_2524

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 making 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. I can’t wait to share the results in future In My Kitchen posts. Thanks Celia and other In My Kitchen Story contributors.