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• Post #4470695

  These are the wonderful non-slip socks that they gave me to wear in hospital for physio and for when I could walk in the corridor. They are so good. The beautiful staff snuck me half a dozen pair to bring home. Having the rubber pads, they are not suitable for washing machines, but I'll hand wash them till I feel I don't need them so much. #Hospital

• Post #4431717

  Tonight's dinner was miso scrambled eggs made with 1 egg whisked with white chickpea miso and a little milk, with a piece of toast. Over the top delicious. #food #FromTheKitchen

• Post #4402363

  #Adelaide friends - I have a ticket that I am giving away to Logan St at Space Theatre at 2pm tomorrow (Saturday). Anyone like it? (I can't go cos Hospitalisation). Note I will need your email address to send tickets to - don't provide it yet tho. https://statetheatrecompany.com.au/shows/logan-st/

• Post #4367250

  Dipping sauces, diluted with light stock, make excellent broths for all sorts of things. #FromTheArchives #FromTheKitchen #Noodles #Vegetarian #AsianFood #Food

• Post #4367249

  #FromTheGarden Things are weird in the veggie garden. The 2 tomato bushes are still growing, flowering and producing a few fruit. At this rate, they will last all Winter and I'll have red ripe tomatoes in Spring! Unheard of. The borage is growing and flowering. Normally it doesn't emerge until well into Summer. I had to prune one back as it was leading over the path. The leaves are laid on one of the beds yet to be planted. I heard a bee fly by today. It has been a while, eve...

• Post #4367248

  Rosemary sugar! What a brilliant idea*!! I've made vanilla sugar, lavender sugar and buddleja sugar in the past, but never thought of using rosemary. To be sprinkled on biscuits, cakes and doughnuts. Just add a sprig to a jar of sugar and allow to sit for a couple of weeks or until you want to use it, to allow the flavour to infuse the sugar. Mandarin sugar can also be made with mandarin peels!! OMG. Ideas from Food Saver's A-Z by Cornersmith. *If i wasn't restric...

• Post #4367247

  How to make a salad - it makes it very simple, love the way it lays out the layers in a salad. It doesn't include raw carrots tho ... I wonder why 🤔 https://observer.co.uk/food/recipes/article/how-to-build-a-perfect-salad These days my salads are very simple, and from the garden. I don't salt them, and the dressing is a little home made vinegar or some lemon juice drizzled over, then evo. (I might salt tomatoes, radishes and eggs, if included, but not always.) Home grown veg i...

• Post #4367246

  What does Hetty McKinnon look for in a dumpling? "1. Flavourful filling – no surprises here. Because I am usually using them in salads or stir-fries, I want one that is well-seasoned, but not too salty. I also want the filling to be juicy. No dry filling please. 2. Recognizable ingredients – the filling should not look like mush! I want to be able to taste the vegetables and herbs. 3. A sturdy but thin skin – some brands have a very thick, chewy skin. They are not for me. I prefer a...

• Post #4367245

  Ok, I am checking the recipe for the filling for this week's #DumplingDay - Brussels sprouts, sesame and miso filling. It is just what it says, wilted finely shredded Brussels Sprouts, garlic, light miso, sesame seeds and black pepper. Recipe from Hetty Lui McKinnon's book To Asia with Love. The pic is from her book too. Hopefully the weekend will have time to make these, plus some for the freezer. (Then I will have enough dumplings for 3 meals in the freezer, and I can have Du...

• Post #4115604

  I made the first simple kitchari in the newish rice cooker this morning, and it turned out really well - better than the old rice cooker. Rice cookers make a North Indian style* kitchari - there is a congee setting that I could work with to make a more South Indian porridgey type kitchari I suppose, but I like it this way. The Instant Pot makes it more porridgey when I fancy that. About ¼ cup red lentils and ¾ cup rice. I added a whole lot of purslane from the freezer and some spices. * more...

• Post #4115603

  Well dinner tonight is country Yorkes style - reminiscent of food I grew up with in that part of rural South Australia. Tomato soup. Then vegetarian pasty with tomato sauce, heaps of mashed potato, green beans, cauliflower. #food #Dinner #WhatIAmCooking #WhatIAmEating #FromTheKitchen

• Post #4115602

  I had a coffee catch-up yesterday with a friend I haven't seen in a long time, at Nest in Walkerville. It was great to see them again. Nest is not my favourite location - it is quite noisy. But the coffee was good (new barista) and staff are friendly. #Adelaide #Coffee

• Post #4115601

  Whole mung beans never look pretty or photogenic when cooked, but oh boy, they are tasty and comforting. Periodically I love to go back to The Monks' Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not at all fussy, but alway tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices. #Food #FromTheKitchen #FromTheArchives #IndianFood #Dal #Vegetarian

• Post #4115600

  Check out Australian classic dishes from the '90's. What are you still making? https://www.sbs.com.au/food/article/popular-90s-dishes/05gxmajv3 #Food #AustralianFood #Links

• Post #4115599

  I pulled some 5-spice tofu out of the freezer to pan fry for tonight's dinner with some stir-fried greens. There is something about the marinated tofu that has been pressed within an inch of its life, when it has been frozen and defrosted. The flavour intensifies. It is SO good. I can only find it now and again in the Asian grocery I go to. I stock up when I see it. #Food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Dinner #AsianFood

• Post #4115598

  I love this, and it reminds me of my time in France, where I spent many weekends in Paris. https://frenchglimpses.substack.com/p/15-parisian-habits-that-will-change #Travel #FrenchFood

• Post #4115597

  Kosumalli is a delightful Indian salad generally made with mung dal and cucumber, (with spices of course) but other vegetables can be used. There are many variations of this salad – we have at least sixtthat we make. It is an easy salad to construct, once the dal is soaked. #IndianFood #Food #FromTheKitchen #FromTheArchives #Vegetarian

• Post #4115596

  Well, hello! It is #DumplingDay again. Today, peppery wombok filling. Recipe says it makes 24. I am not sure how small they make their dumplings, but I made 12. Soy and mandarin juice dipping sauce. Ping @VWDasher #Food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #AsianFood #Dumplings #Vegetarian

• Post #4115595

  A big bowl of porridge with amazing dried fruit from the Afghan shop. Yes, late in the day I know but I only nibbled this morning as I had a complex quote to get out. I have always loved a large bowl of thick, steaming hot porridge with oodles of golden syrup and some cold milk poured around the sides of the porridge. That lovely sweetness of the golden syrup with the porridge, and the contrast of cold milk and hot hot porridge - nothing better. But, even tho I've relaxed my #Naturopat...

• Post #4115594

  A wonderful read on Lao Gan Ma chilli crisp noodles with a wonderful sauce. What deliciousness! https://thewoksoflife.com/lao-gan-ma-noodles/ I am using the sauce as a dipping sauce for MORE DUMPLINGS tonight. #DumplingDay #WhatIAmCooking #WhatIAmMaking #FromTheKitchen #Dumplings #Link

• Post #4115593

  Oh look! Drinking kvass in The Americans. Not the beetroot one, like I make. The original, bread based one. #Fermentation #Ferment #Kvass

• Post #4115592

  I was talking to @mativity yesterday about the Middle Eastern desserts, called Milk Puddings by Claudia Roden and "creams" that is sweetened milk thickened with rice flour, cornstarch or other flours to a custard like consistency, with various sweet spice flavourings (saffron, cardamom, rosewater, etc). It reminded me of Besan Payasam in South India. Sometimes called Chickpea Porridge, this dish is not a porridge in the traditional sense, but more like a custard. It is sweeten...

• Post #4115591

  #FromTheGarden It has been a while since I've spent time in the veggie garden, due to rain, cold weather and general busyness. So there was a host of veg and herbs to pick today, including ..... wait for it ...... more tomatoes from those bushes that seem to be surviving despite short days, little sunshine and temps down to 1 and 2C at night. I am picking the tomatoes green when big enough and ripening them inside. They are not the best tasting tomatoes ever, but I roast them or char...

• Post #4115590

  Tomato Rasam has to be one of the most loved Rasams of South India – it certainly is mine. We have a number of different recipes for Tomato Rasam, as well as variations on Lime Rasam, and this one is one of Meenakshi Ammal’s recipe. It is an interesting recipe, using tomato with some lime juice as the souring agent instead of tamarind. There is no chilli in this recipe, rather black pepper is used to provide some heat. The top water of cooked lentils is also used for added flavour (and nutri...

• Post #4115589

  "Girl Dinners". Ugh. Or are they a good idea? https://www.foodandwine.com/girl-dinner-restaurant-trend-12007746 Don't throw your sweet potato leaves away (if you are lucky enough to have them in your garden) https://foragerchef.com/sweet-potato-leaves/ Mouth ulcers? Check your diet. Some foods can trigger them https://www.superchargedfood.com/reviews/mouth-ulcers-and-your-diet-the-trigger-foods-and-nutrient-gaps-behind-them/ #Food #Links

• Post #4115588

  This is really nice: Dumpling wrappers, brushed with oil, top with finely chopped spring onion, nutritional yeast, salt and pepper. Bake on a tray in 200C oven about 4 mins till crispy. Eat. Lovely when you need a crispy sort of side, or on a platter. From Hetty Lui McKinnon, in #ToAsiaWithLove #Food

• Post #2904956

  A fermentista's breakfast this morning - a glass of beetroot kvass with a kimchi-miso omelette. #Food #Fermentation #FromTheKitchen #WhatIAmCooking #WhatIAmEating

• Post #2904955

  Saffron is an amazing spice. But how to use it? Some ways: 🫖 Put 2 threads into a cup of near-boiling water and sip slowly for a relaxing drink. 🍚 Make Saffron Rice - it’s a classic of the Middle East, and one that is so gorgeous. Toss some drained, rinsed and soaked rice in a little heated oil and butter in a pan, and then cook by the absorption method. Meanwhile take a generous pinch of saffron threads and soak it in 2 Tblspn near-boiling water for at least 20 mins. Pour the saffron infus...

• Post #2904954

  Green Mango Rice - Mamidikaya Pulihora India must be the country that has the most appreciation of rice. It boasts thousands of different rice varieties and many many more dishes that feature rice as the main ingredient. Rice is never ever relegated to a side dish, playing second fiddle to the main dish or dishes of the meal. There it is, front and centre, always. Pulaos, Kitcheri, Biryani, Bhats, Pongal and Mixed Rices are examples of well known rice dishes. Pulihora is a South Indian rice wh...

• Post #2904953

  How most excellent is pesto and its cousin pistou swirled into vegetable soups! We do it in our 13 Treasure Happiness Soup, so called because it brings a sense of joy and happiness to anyone who eats it. More correctly it is a Provencale Vegetable Soup. This soup, Minestrone alla Genovese aka Genoese Minestrone with Pesto (pic), is one of the Italian ones that combines pasta and dried beans, a classic soup pairing, with vegetables. The pasta used can be Vermicelli or Maltagliati – the irregular...