In my kitchen…
…sits a dish of beetroot dip, made by roasting whole beets, and then pureeing the peeled vegetable with a little garlic, olive oil, salt and a pinch each of ground coriander, cumin and sweet smoked paprika. Very moreish!
In my kitchen…
…are several bespoke chocolate bars. One of nicest things about learning to temper chocolate is that it has allowed us to create custom blends that we just can’t buy in stores.
Pete’s favourite is a 50:50 blend of Callebaut 811 54% and Sao Thome origin 70%. I’m blissfully happy to be able to make it for him…
Small Man, on the other hand, is a lover of milk chocolate – these Belcolade Venezuela 43% bars (with just a little Callebaut Milk 823 added) were made for him, using fantastic “golden ticket” moulds from Candyland Crafts…
In my kitchen…
…is a whole filleted Atlantic salmon. The fillets will be divided into dinner portions for the freezer, the bones will be used in a fish stock and the head will eventually become a Malaysian fish head curry. Don’t laugh – the only thing I had to pin-bone the fillets with were my eyebrow tweezers!
In my kitchen…
…is a bowl of corn chowder, perfect fare for our cold Sydney weather. Although I do confess to making it just so I could give the leftover corn cobs to the chickens!
In my kitchen…
…are three spelt sourdough baguettes, inspired by my dear friend Joanna’s blog post. The boys enjoyed a school holiday lunch of baguette hot dogs, with Dijon mustard and homemade tomato relish…
Tell me, what’s happening in your kitchen this month?
Fig Jam and Lime Cordial 