Lots of delicious food this month!
I did a locum in Orange and managed to catch these incredible crispy juicy apples. I never want to eat another waxy tasteless supermarket apple ever again!
Another locum I did in Taree resulted in these utterly gorgeous lemons, the smell of a fresh lemon is like nothing else.
I felt like dumplings one night and made these pork & green capsicum dumplings from scratch, along with a Chinese cabbage tofu vermicelli stew. This is the perfect winter comfort food for me.
I also discovered aquafaba - with the leftover from raspberry meringues we made these little raspberry mousses. Another time I froze the aquafaba into a type of sorbet - it is surprisingly good!
We had a cauliflower party where I made all the dishes using cauliflower - we had cauli-mole, cauli brown rice arancini, a cauli-brocco-cake (really a cauliflower ricotta bake) and this spectacular whole roasted cauliflower with spicy chickpeas on a bed of walnut tahini sourdough paste. It was like taking an entire brain out of the oven.
Sourdough adventures with Barney continued. This was a spectacular loaf I made for our string quartet one week.
Hokkaido milk bread using a tangzhong method combined with sourdough- not quite as soft as the Japanese bakery stuff, but pretty good for a first attempt and kept soft for quite a few days. It also would help if I followed the recipe for sugar and oil, both of which I forgot.
Sourdough tortillas we ate at the cauli party, made with coconut oil these were the perfect texture.
Last but not least, I inherited this kombucha from my friend's husband who is really into it. His name is Toby and he joins my favourite friends Barney (in the middle) and Pengy who is busy travelling around the world.
I'm sending this to Sherry's Pickings for the monthly In My Kitchen event. Can't believe it's halfway through 2018!
i love all your clever uses of the cauliflower - such a wonderful vegetable. i hadn't heard of using aquafaba for sorbets, only for meringues. a friend said she made a pav with it. amazing stuff isn't it? i wonder who first thought to use it like that? thanks for joining us in IMK. cheers sherry
ReplyDeleteYes my other friend and I made meringues another time but it took so long we almost gave up on it! thanks for dropping by
DeleteLoved your post and the crazy elements too- the cauliflower like a brain especially.
ReplyDeleteI'm not a neurosurgeon but it sure reminded me of a brain!
DeleteLove all the yeasty stuff going on in your kitchen. (Along with the brainy cauliflower!)
ReplyDeleteYes my kitchen is all about bread!
DeleteWow sounds like a really delicious month! Loving the idea of a cauliflower party too! :D
ReplyDeleteI think you do themed parties great :) you could do an innovative winter veg party each week!
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