Category Archives: Cooking

This and That

Leave a comment

While it is only the beginning of the second week of August there is a definite hint of spring in the air. At least the bitter chill has gone, at least for the moment. Today was a glorious sunny day.

The daffodils are almost ready to burst forth.

GMan picked all of the remaining lemons from the tree. It is only quite a small tree and one of the branches that was laden with fruit really needed to be pruned.

I have juiced about half of these and will do the rest tomorrow.

One thing led to another and I sorted out the freezers which were a bit of a shambles and I was not 100% certain of what was in there. I found a single serve of soup and a zucchini quiche which GMan and I had for our lunches. I also pulled out a bag of whole ripe tomatoes from last summer. I will thaw and chop them to use in cooking.

A jar of prepared chickpeas was thawed out for a vegetable curry for dinner – it is chickpea, pumpkin and eggplant.

We also made the most of the better weather to do a bit more fence painting. I think it is going to be our version of the Sydney Harbour Bridge!

It is still cold at night so firewood is a must.

A Closer Look

Leave a comment

A couple of weeks ago I wrote about our new oven and induction cooktop. You can read about that in this post.

We have now had several opportunities to use the cooktop as well as the oven on a couple of occasions. I have used induction cooktops in accommodations that we have stayed in while travelling and I have to say that this particular one is as easy to use as any I have come across. I am still getting used to the instantaneous heat but I am very proud that I managed to cook brown rice without it boiling over at any point during the process.

The oven is another story. We do not use the oven a great deal apart from GMan’s sourdough bread baking adventures. Nevertheless, it has been refreshing to discover how simple the operation of the oven seems to be.

This shows the screen display which greets you when the oven is turned on initially.

The display is clear and easy to understand. In fact, I was able to navigate it for the first time without even referring to the instruction manual. The temperature selection is digital and can be selected in 5°C increments. Once the temperature is selected the digital display shows the exact temperature as it increases. The bread requires a starting temperature of 230°C and GMan was thrilled to find that the temperature was reached in barely 8 minutes from turning the oven on. This is a refreshing change from the 30 minutes required with the previous oven in addition to the accuracy being somewhat debatable.

The verdict on the first loaves made in the new oven was that they are probably the best ones he has made in about 8 years of baking sourdough bread.

Too Clever

Leave a comment

I have been meaning to write this post for ages but every time I think of it I am in the middle of serving dinner. You will understand why in a minute.

This is a jar lifter which I bought a few years ago. It is designed for lifting preserving jars out of a water bath or otherwise manipulating/moving hot jars. Who would have thought that it would have another use?

One of the challenges of the airfryer is extricating dishes of cooked food from the small space. Oven mitts are really not much use as they are too bulky. I often use these small dishes for making individual serves and they are perfect in the airfryer. I use them for making pot pies, individual baked desserts and mini quiches to name but a few.

So, back to the jar lifter. It is the perfect size to lift these small dishes from the airfryer. The lip on the edge of the dish means that it can be held securely to remove it.

I keep the jar lifter on the shelf in the pantry with the empty preserving jars and it is within easy reach of the airfryer on the bench opposite. Sometimes things just work perfectly and I actually smile to myself every time I use it to lift dishes of food from the airfryer.

It really is the simple things that make a difference.

Labour Intensive

Leave a comment

The last week of May ran away while I wasn’t looking so welcome to a new month and the first official day of winter here in the southern hemisphere.

Towards the end of last year I picked a good crop of garlic that I grew. In fact, I harvested 1.7kg of garlic. I have replanted some, given some away and used it as required for the past 6 months. There was still a substantial quantity left so I decided to make my own garlic salt.

I spent a good few hours carefully peeling and thinly slicing the cloves.

Here they are laid out on the racks and ready to go in the dehydrator.

15 hours later the pieces were dry and crunchy. Here is some of the results.

I then ground the dried garlic pieces to a powder and mixed them with an equal weight of salt.

This is the 300g of garlic salt which I now have ready to use in cooking as needed.

Although it was a fairly time-consuming project, I feel that this was definitely worthwhile.

A Mixed Day

Leave a comment

Like so many days, today was a mix of assorted small jobs that I managed to tick off my list.

The weather was overcast and we even had some very light rain but I had some handwashed items to dry. I used the very convenient extendable rack in the laundry to hang them up.

I also had a couple of cooking jobs. I had cooked some dried Great Northern beans some time ago and frozen them. I thawed them yesterday in preparation for turning them into my version of baked beans. We had some for lunch today and the remainder have been divided into single serve portions and are ready to be frozen. I ended up with 16 portions for relatively minimal effort. The recipe for my baked beans is here.

The other cooking job for the day was to make a slice for a conference we are attending tomorrow. This is the slice before I iced it this evening. It is easy to turn into a gluten-free option with a straight substitution of gluten-free flour for the regular wheat flour. The recipe is here. I added some cinnamon and ginger this time to spice it up and the icing was made with lime juice and the addition of more powdered ginger.

I am feeling rather accomplished because as well as things I have mentioned here, I have also taken up a new pair of trousers and mended a pair of jeans – both for GMan and ironed a few items from the washing of the past couple of days.

It is good to have everything pretty much up-to-date before we are in Melbourne over the weekend.

Ready to Roast

1 Comment

It almost 2 years since I wrote this post with a recipe for pumpkin soup. After a long, hot summer we are finally experiencing some slightly cooler days.

Like all of my cooking escapades there is plenty of room for variation. A couple of days ago GMan was baking a couple of loaves of sourdough bread so I decided to make use of the oven being on to roast the pumpkin while the oven was heating up to the temperature required for the bread.

Pumpkin wedges brushed with a mix of balsamic syrup and olive oil.

After roasting the skin peels off easily.

A pot of deliciousness.

We had soup for dinner and there were another 10 serves to go in the freezer for future meals.

It was a productive kitchen day as I had also made a new batch of spreadable butter, deyhdrated the pumpkin seeds and some root ginger which had been in the freezer for a couple of years and GMan made the bread.

Rhubarb Is Ready

Leave a comment

I have been away from the blog this past week as other things have taken precedence. We have enjoyed visits from two groups of guests. I has been a delight to show them around our town and the surrounds.

Here are a couple of photos taken from the summit of Mt Tarrengower which overlooks the town.

An almost full moon as we looked east towards the town.

Sunset in the opposite direction.

Our house guests of the past few days departed this morning so I need to get back to some food prep and meal planning. The first step was to cut a generous handful of rhubarb from one of the clumps which are happily growing near the back fence. We usually have some stewed fruit on our cereal each morning so I chopped and stewed the stalks and have containers of stewed rhubarb ready to go in the freezer.

Netted Nashi

Leave a comment

I showed you a few months ago in this post that we had netted the entirety of our three espaliered fruit trees – one nectarine and two nashi pears. That decision proved to be really successfully with us not losing any fruit to the birds and other wildlife.

We have removed it gradually as the fruit ripened on each tree. First, were the nectarines, then one nashi and a couple of days ago we removed the netting completely and picked the nashi pears from the last tree.

There were well over 100 fruit.

GMan had stewed and frozen all of the fruit from the first tree and did about another 40 of these. I am now experimenting with dehydrating slices of them for snacks and have given some to the Community Pantry.

The next job was to fold the netting up and put it away for next season. We spread it out so that we could remover any leaves or debris and it noticed a jagged hole of about 8cm across in the middle of the netting. I am not sure whether it was caused by an errant branch growing through or a possum munching through it.

Anyway, I decided to mend the hole before packing the netting up. It is nothing fancy but will work well.

A few days ago I saw an ad on Facebook for a hands-on workshop on ‘Summer Fruit Tree Pruning’ in a town about 45 minutes from us. This seemed like a perfect opportunity so GMan has signed up and is going along on Friday. Hopefully, he will be able to apply his new-found knowledge to our trees.

Stocking the Pantry

Leave a comment

Today has been a mixed bag, as usual.

Bed changed, 2 loads of washing done, some volunteer admin work and visitors this afternoon for wine, cheese and chat.

Somewhere in between all of that I made time to make another batch of tomato sauce for the pantry.

We have almost finished the last bottle from last year and this is the first time in several years that I have almost run out. I am hoping to make more batches to stock up.

I had less tomatoes than the recipe so I did some quick calculations to reduce the other ingredients proportionally. I took a fairly easy option by chopping the tomatoes and onions in the food processor before simmering them with the sugar, vinegar, salt and spices. You can find the actual recipe here.

We are expecting tradesmen tomorrow to remove and replace some doors and windows so I will hopefully have interesting before and after photos to share before too long.

Acquisitions

Leave a comment

I have had my head down working on an admin project for a volunteer job that I am doing so there is not too much to report on the home front just at the moment.

However, our next door neighbour kindly dropped in a box of home-grown tomatoes and a zucchini a couple of days ago. I plan to make some more sauce with the tomatoes and the zucchini will be used in a meal in the next day or two.

Meanwhile, I took a break today and we went to Castlemaine to do a couple of things and I had time to pop into one of my favourite op shops. I found these small glass serving plates for $1 each. There are 7 of them and I will use them at a function next week at the local film society. Other than that, I think they can live in my sideboard and certainly get some use. They could be perfect for those occasions when a huge serving platter is not really required or appropriate.

The other thing to note is that we are finally enjoying some more moderate weather than the heatwave conditions we have endured recently. In fact, the forecast for tomorrow is only 17C which is much better than 37C (or more). The next 7 days are looking rather pleasant though some rain would be nice for the garden.