In My Kitchen-For the first time in a while!

I was having a look around my kitchen to see if there may be anything of interest to post and realised it is exactly one year since I moved from the temporary kitchen into our new lovely space. I posted about having a new oven installed at the end of July last year. Twelve months on and I can honestly say I am thrilled with my Falcon oven. Not too thrilled though that it threw a door seal the other night, will have to get that sorted pretty quickly. There has not been one moment when I haven’t been thrilled with this oven and its performance. So back to what’s to share In My Kitchen this month. We now have Sherry from Sherry’s Pickings doing the linking up of fellow IMKer’s, thanks Sherry!

Here I have some sourdough croissants that look suspiciously like crumbed chicken. I finely chopped hazelnuts and almonds to sprinkle over the top and it makes them look crumbed. Glazed with a rosewater glaze they were a great success with the kids arguing over who got how many and some whinging that they “always” miss out. The recipe for these completely sourdough croissants is from Shipton Mill, I have made it a few times and it always goes well. I made these smaller as a mini croissants which were cut to about 7cm wide X 15cm long. They should have proofed another couple of hours but it had already been 24hours and I got impatient! Here are definitely the last tomatoes for this season. I picked these from the greenhouse today and to be honest I was quite surprised to see them. Mr ATMT has been working his ‘not quite as young as he used to be’ body out laying brick paving in the area outside the kitchen. These bricks are reclaimed from a local demolition company and look really great. The orange tree we moved is coping really well so far and the overnight temperatures that have been down to -4 haven’t knocked it much at all.  Now to get some fence screen planting in. I think lots of citrus will do very nicely.I love fruit cake but we never have it as I am the only one who eats it. My sister gave me this boiled fruit cake and I am looking forward to working my way through it with my cup of tea each day. My girlfriend brought me back these napkins from her overseas trip. I hope they don’t say anything offensive, feel free to translate for me! I have a new bread knife In My Kitchen, crusty sourdough bread can be a challenge for cutting and I love this Opinel bread knife. I have 2 new books. I bought the Bien Cuit bread book because I love the pictures and it is a nice book to have on the coffee table (which we don’t have!) and the Culinary Adventures  of Marakesh was kindly given to me by a neighbour. I have only started delving into this and I think it will be quite an enjoyable read. Is anyone else familiar with this book? Lastly for this months’s IMK post is a picture of our classic winter Saturday or Sunday wake up snack. A cup of tea with some toasted sourdough, here it is fruit loaf with raspberry jam on one and quince jelly on the other. Bloody lovely! Now off to have a look at the other “In My Kitchen” posts.

 

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In My Kitchen February 2017

Well we are back and rearing to go! A shout out to Liz over at Bizzy Lizzy’s Good Things for taking the time to hook us all up. Head on over and have a peek at some amazing kitchen happenings from around the world.

So what have we got going on this month? Bread, bread and lots more bread I’m afraid. I have become quite obsessed with trying as many different grains, methods and styles as I can. I have set up a Facebook Page too hoping to get more ‘local’ sourdough lovers to share their stories, learn more about making sour dough and offering tips for local suppliers of baking supplies like flour and equipment. If you are interested or have a friend who is interested tell them to come and join in. Sourdough Baking Australia & New Zealand is a closed group so people need to ask to join or be invited by Members. Some of my recent baking highlights have been; barley bread,barley breadSome home milled wholewheat blend.bestand I’ve been working on mastering the making of sourdough croissants. sweet-starter-croissantsThe finished croissant.Sourdough croissantsWhile doing some research on dough lamination, I stumbled across this youtube video  where the chef uses what he calls a ‘tarp’ for rolling his pastry. I had never heard of this concept so off to the Google Research Centre and I discovered some really interesting information about the benefits of using a pastry cloth to toll pastry on. Seemed too good to be true, so off to Spotlight for fabric and using these basic instructions I made a couple of pastry cloths. I found them to be everything they were touted to be and I love the fact many mentioned that they had their family ‘hand-me-downs’ from mothers and grandmothers tucked away in their drawers. I made a double layered large one and 2 smaller single layer ones, but after using them I think the double is much better, so I’ll just fold the smaller ones when I use them. I only dusted flour twice while rolling out these croissants. No sticking whatever. pastry-clothOf course I had to have croissant for breakfast didn’t I? Here are a couple of the finished items along with a cup of tea made in the delightful cup with a china infuser and hat that I was given for my birthday. The spotty pots are a couple of my favourites too.tea-croissants The little cap on the infuser acts as a drip tray when you remove the leaves from the cup and as a lid for the cup when not in use. I love it.infuser-cupWe have finally been able to hang some pictures that were stored and this photo is one my nephew (who is a very talented photographer) had at his exhibition. She is a peanut-seller at the market in Vietnam and he really captured the essence so well it came home with us. Unfortunately my photo doesn’t do it justice at all!peanut-lady When I left work our Parents & Friends Association very kindly gave me a voucher for my favourite shop in Warragul, String & Salt.  String & Salt  have an excellent selection of quality homewares and cooking equipment, they run some incredible cooking classes and they also sell Falcon Ovens which is where we bought ours. The key factor to being a delight to deal with, is their level of service, not easy to find these days and they shine. Anyway, I used my voucher to get this gorgeous little Burgon & Ball Trug. We are starting to get a run of tomatoes coming in, not much else I must say, I know I’ve not been as attentive this season but things just seem sparse. Neighbours and friends are all saying the same so I’m glad it isn’t just my neglect.Burton Ball TrugThen finally In My Kitchen this month is something a bit different. I’m finding undoing the car seat, high chair and pram clips are causing excruciating pain to my dodgy fingers so I went back to the Google Research Centre and found this little thing called a buckle bopper.  You rest it in the palm of your hand and the knobby bit pushes in the clip and releases it.buckle-bopper It was ridiculously expensive for what it is and there are no Australian sellers so postage was also up there but if it reduces pain levels it’s not too bad.

So that’s my lot for “In My Kitchen” this month, I’m popping over to Liz’s now

for a peek into some of the others.

So, 2017. What is planned?

We knew 2016 was going to be a big year and it was. Our first grandchild (I cannot believe he turns 1 on Saturday), a wedding, an overseas trip to Greece and Turkey, our exteno close to finished. In what was an unplanned and somewhat hasty move I decided to pull the plug on a job that was sending me nuts. Best decision I could have made and most importantly, yes, I have a kitchen. A kitchen with everything in the same room, an oven bigger than a pocket handkerchief and a space that is a delight to work and entertain in.

img_1617  Consequently, I find that I am spending a huge amount of time ‘playing’ in this new space. I do struggle some days trying to justify my ‘playtime’, but then remind myself that it has been a very long time since I have had the opportunity to really enjoy being in the kitchen. I love the fact I don’t have to get anxious about fitting whatever I decide to make into a tight timeline but can cruise and enjoy. That is a little hard to get used to but I’m practicing a lot at getting it right!

Because of this my vegetable garden has also been a bit neglected but things seem to be taking care of themselves pretty well considering. A bit of water has been splashed around on those really hot days but the wicking beds seem to be doing their job well. The basic food stuffs are growing  and starting to bear,  tomatoes, capsicum, eggplant, cucumber, pumpkins, chills, beans and herbs. I must add some salad greens next week. I made this little video doing a tour of the veggie patch.

 

So what are the plans for 2017?

Painting is definitely up there. The windows, both new and old all need painting. Mr ATMT is planning on cracking on with painting the outside of the house and that is huge.

We are heading to New Zealand for  4 weeks a little later in the year so I am looking forward to eating (and drinking) our way around both islands at our own leisure.

As always there will be tinkering in the garden with setting up a couple of new areas, moving an old building (the visiting dentist’s room) to create a courtyard off the kitchen and tarting up the front yard a bit.

Bread-lots more bread! I really want to focus on developing more and more skill with sourdough baking. I am concentrating on milling my own grains, using lower hydration starters and creating more baked goods using sourdough. Things such as muffins, pastries, crackers (dry biscuits) and more. These are some sourdough croissants,

15936863_10155014395349455_8363030558073077763_oThese loaves are made using my home milled whole wheat and blending it with organic white flour.15800610_10155009828704455_2292718470782370349_oI have so many friends who want me to do some classes that I need to plan and work out the logistics of how this can happen.

I also want to get back into cheesemaking. I won a few awards at the Red Hill Show many years ago and have done intensive study at Gilbert Chandler University in Werribee. We dug out these old awards when moving ‘stuff’ out of the dentists room we are moving.cheese-awardsI stopped making cheese for a couple of reasons, due to arthritis I had undergone joint fusion in my fingers so I was a bit nervous about lifting 20 litre containers of hot liquid without incident, it was overtaking our home (the old home), kitchen, lounge-room and garage and the family were having to live around all of the paraphernalia and then there was the change in health regs and it became increasingly difficult to source a milk supply from local dairy farmers. This last point is going to be a challenge still, as many of the dairy farmers have opted out of dairying due to the hammering they got from major supermarkets squeezing the cost down to a point where it was just not viable. I would never be able to sell my cheese but is a process I loved doing and friends and family that ate the results loved it. Ah, our nanny state……. one wonders how Europeans have survived for so long.

These things along with spending time with our delightful little fella will take up more time than I imagine now. I might fit in a bit of work too, who knows what the wind will blow in?

 

 

 

 

 

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! 🙂