Thanks To Celia @ Fig Jam and Lime Cordial for setting this up as a great opportunity for the food blogging community to get together and share a bit of whats cooking in their kitchens.
This month In My Kitchen is a lot of PRODUCE!
In My Kitchen are Cumquats and cumquat marmalade.
The Cumquat Marmalade recipe is from “The Cooks Companion”, by Stephanie Alexander. This is a fantastic book that is alphabetised into ingredients. It is very handy to have when you have an over abundance of produce from your garden or particularly when something is in season and cheap. I use it all the time. Sometimes I’m at my local market and there is a box of some seasonal produce cheap and I buy it knowing that Stephanie will have a recipe that I can make that is always yummy.
In My Kitchen are Chilli’s and Chilli Jam
I have so many Chillies!
I have dried them, made chilli oil, made them into flakes and powder, I have deseeded them and frozen them ready for making Thai pastes, and of course I use them fresh, but there is only so much you can put in a dish so Chilli Jam is a fantastic way to use up chillies. I use the Chilli Jam in stir fries, Thai dishes, with steak, chicken… anything really! If you have any other ways I could use up my chillies please comment and let me know.
At least the Chilli Jam lasts in the cupboard. If you would like the recipe (which is very easy) check out my CHILLI JAM BLOG.
In My Kitchen are Choko’s and Choko Tart
I know that Choko’s are old-fashioned, but they are very easy to grow, versatile and I think they taste wonderful, steamed, roasted, and even cooked with a little sugar and cinnamon. This Choko Tart is another “The Cook’s Companion” by Stephanie Alexander inspired dish.
8 Choko’s, peeled
1 quantity of Short Crust Pastry (Recipe and YOU TUBE clip HERE!)
1 cup Icing Sugar
100g flaked almonds
1 tablespoon icing sugar
1 teaspoon cinnamon
1. Cover Choko’s in water in a large pot with clovers and cook until just tender, then drain and cool.
2. Preheat oven to 180 degrees Celsius.
3. Roll out pastry and cover the bottom of a 24cm deep pie dish and trim edges (save for the top of the pie if you like)
4. Cut chokos into about 2 centimetre thick slices and place one layer on the bottom of the pastry, sprinkle over icing sugar and lime juice and repeat until all the chokos are gone or the pie dish is full.
5. Combine all topping mixture in a bowl and sprinkle over the top of the dressed chokos.
6. Roll out left over pastry to make some lattice patterns on the top of the tart if you like.
7. Bake in the oven for 35-35 minutes until the tart is golden brown and serve warm with vanilla custard.
In My Kitchen are Lemons, lemon butter and lemon meringue pie
Technically the lemons are still on the tree just outside my kitchen, but they keep longer if I just pick them fresh. This lemon tree is 10 years old and was planted by my nana when she moved into the house.
My Lemon Meringue Pie recipe comes from the Woman’s Weekly Old Fashioned Favourites. I have tried others but this always turns out perfect and is the best I have found!
The lemon butter/curd below is from “The Everyday Cookbook” that accompanied my Thermomix. I usually use a recipe that my nana gave me, but this is so easy and tasty I think I will be swapping.
In My Kitchen are more Pumpkins, so because it is winter, pumpkin and sweet potato soup.
Last, but definitely not least is my brand new Thermomix! Even though it is not technically produce, it certainly has been producing a lot of food. I have been experimenting and converting all my wonderfully loved recipes for the Thermomix, so far I have had only one close disaster. I was making my white chocolate fudge and I didn’t cook it enough so it was kind of like a soft caramel instead of firm, so I just folded it through some home made ice-cream and disaster averted.
Thank you for reading. Tomorrow I will be posting the first blog about me and my food journey, so pop in and read about how I developed my passion for food.