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Posts Tagged ‘preserved lemons’

In my kitchen…

…is an elephant tea caddy, a gift from my dear friend Tezza some years back.  It now holds all my herbal tea bags…

In my kitchen…

…are authentic Malaysian prawn crackers, brought over by my cousin Doreen on her last visit.  They’re completely different to the little coloured ones that come with crispy skinned chicken in Chinese restaurants.  And believe it or not, the small dried crackers on the left expanded to the huge ones on the right when deep fried…

In my kitchen…

…is our old cast aluminium waffle iron. There is so much history in this piece of kit.  When we were twenty-one, Pete and I were living in a small apartment and we didn’t have any cookware.  What we did have was $100 to buy some stainless steel pots.  I was busy that day, so Pete went to the kitchenware store on his own … and came back with the waffle iron.

He was so excited!  It cost a fortune even back then, but he insisted it would last forever (and it has).  It had languished on the shelf for so long that the woman who owned the shop gave him a stainless steel saucepan for buying it. To this day, whenever we use it, I just smile and shake my head…

In my kitchen…

…are preserved limes.   They’ve been in salt for six weeks…

…and are now glossy and translucent.  I’ve figured out that I only need to make a small batch each time – I never get through more than a jar every few months…

In my kitchen…

…is Australian Bloodwood honey, bought recently from Richard the Bee Whisperer at Flemington Markets. It’s dark, tangy and not overly sweet…

In my kitchen…

…are straw spoons, a new find from Chefs’ Warehouse.  I love sipping hot chocolate through them, although I have to be careful not to burn myself. Pete thinks sucking hot liquids through a metal tube is an idiotic idea, but I think it’s great fun…

In my kitchen…

…is today’s harvest of chillies, waiting to be turned into harissa sauce

In my kitchen…

…are self-sown yellow pear tomatoes, grown from seed which originally arrived as a gift from Chris at Slow Living Essentials.  They’re nestled in the beautiful, long fingered hands of our firstborn…

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Tell me, what’s happening in your kitchen this month?

If you’d like to do an In My Kitchen post on your own blog, please feel free  to do so. We’d love to see what’s happening in your kitchen this month!  Please link back to this blog, and let us know when your post is up, and we’ll add it to our monthly listing.

. . . . .

Here are this month’s posts…

Amanda @ Lambs’ Ears and Honey

Christine @ Invisible Spice

Pam @ Grow, Bake, Run

Shelley @ All Litten Up

Misky @ Misk Cooks

Christine @ Food Wine Travel

Sue @ Sous Chef

Sally @ Bewitching Kitchen

Claire @ Claire K Creations

Shirley @ The Making of Paradise

David @ Cookbooks Anonymous

Pamela @ Spoon Feast

Heidi @ Steps on the Journey

Anne @ Life in Mud Spattered Boots

Cecilia @ The Kitchens Garden

Lizzy @ Bizzy Lizzy’s Good Things

Jane @ The Shady Baker

Tandy @ Lavender and Lime

Mandy @ The Complete Cookbook

Barbara @ Winos and Foodies

Glenda @ Passion Fruit Garden

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Lunch today came about by accident.

I was cooking chickpeas, and totally forgot about them, until they’d boiled dry – thankfully Pete rescued them before they burnt.  As a result, I was left with soft chickpea pulp, completely unsuitable for the moghrabieh I’d been planning to make.

A quick search on Google turned up an interesting recipe at Smitten Kitchen for smashed chickpeas. I was inspired by the idea, but used completely different flavourings (basically whatever I could find in the fridge and pantry).

The original recipe used tinned chickpeas, but my overcooked ones were already soft, making it easy to mix in the additions.  I added:

  • spring onions, sliced
  • sundried tomatoes, chopped
  • a couple of anchovy fillets, finely chopped
  • freshly ground black pepper
  • preserved lime rind, chopped, and..

Very tasty piled high on toasted slices of homemade ciabatta, and finished with a drizzle of lemon-infused olive oil!

PS. Spice Girl, you really should have come for lunch.

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You might recall that a couple of months ago I bottled some limes

Sadly, the sweet lime pickle (right) was an absolute disaster, fizzing and fermenting like crazy after a couple of days.  The fruit never actually went mouldy, but it did develop an off bitter flavour after its specified curing time.  Tragically, not even the worms would eat it.

The traditional salt preserved limes though, were a complete success. After eight weeks in the jar, they’re soft, salty and absolutely delicious…

I took this close-up so you could see how the rind and pith have become a little translucent – an indication that the limes are ready to eat.

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Our other long term project was an experimental batch of plum liqueur, which we assembled at the end of March.  It was made very simply from plums, sugar, vodka and brandy.

It’s now been three months, and the liqueur was strained and bottled today.  It’s quite sweet, very plummy in flavour, and perhaps a little too easy to drink – perfect for after dinner sipping!

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