Mastodawn

I've just been "shelling" (is that the right word?) pomegranates. Well, one in particular, a whopping 500gram-er. DEEP blood red juice when I cut it in half. Then I went to break it into smaller bits and arils shot every which way, all over the counter and kitchen floor. Finding them all took ages, while the cutting board and counter were reddening quickly.

I changed my top, put a towel on the floor (I should have put 2 down) and went back to work. The trick is to face the arils DOWN as you tear them open, but even that is not foolproof.

Still, a container full of arils is now in the fridge, with 3 more pomegranates to go.

Maybe making juice from this lot would be a good idea.

#Food #FromTheKitchen #pomegranate #WhatIAmCooking #Pomegranates

Show thread

Ganga May 3

I wanted to make dill rice to have with dinner (my favourite recipe has fresh fava/broad beans and dill but fresh fava are out of season).

I came across an unusual recipe in Mediterranean Vegetarian Feasts, the book I love to hate*. It cooks medium grain rice in milk in the oven with dill, chilli and spring onions. So I am trying it. What can go wrong? It is like a savoury rice pudding.

* There is nothing "vegetarian" about this book. It should be called Mediterranean Vegetable Dishes. And it openly discusses non-vegetarian dishes similar to many recipes. As a vegetarian I find this pretty distasteful. I don't cook from it very often, in a silent protest.

#Food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Vegetarian

Ganga May 3

Chikad Choley (Punjabi slightly mashed chickpeas) are cooked and cooling. Enough for several meals - some for today and some for the freezer (which is getting full).

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food

Ganga May 1

Vegetarian TVP Keema again, with all the veg from the fridge. Like a good mince fryup but with TVP and Indian flavours.

Delicious. And I made enough for the freezer.

#Vegan #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food

Show thread

Ganga Apr 24

Today, these badboy quinces ( ⬆️⬆️) get dehydrated for a couple of hours (not much, I still want some softness to them), then mixed with spices and mustard oil for a Punjabi style pickle.

And I am considering making some small amounts of herbal infused vinegars. Use what you've got, right? Two to start with - purslane, and mustard greens.

I'll have to start using vinegar more in my cooking. I have quince vinegar, grape v, and infused pomegranate vinegar atm, and more quince v and apple v are fermenting atm.

Maybe I should reconsider herbal vinegar.... 🤔

#Food #FromTheKitchen #FromTheGarden #GrowYourOwn #WhatIAmCooking #Vinegar

Show thread

Ganga Apr 24

Coming up: Punjabi style quince chutney.

The quinces have been chopped and now they sit overnight after being tossed in turmeric, chilli powder and salt. Tomorrow they will be drained of any liquid, briefly dehydrated then mixed with spices before hot mustard oil is poured over them.

One of my very favourite pickles (along with all the Indian style pickles I make from different citrus).

#FromTheKitchen #WhatIAmCooking #IndianFood #Food #Pickles #Quince #IndianPickles

Show thread

Ganga Apr 24

I've picked all the remaining spring onions and leeks, chopped them into lengths, including the greens, and put them in brine to ferment. A great way to preserve them for use.

I picked them so that I am not tempting fate with the onion aphids that are on the flat-leaf chives and are under control but not dissipating. I may need to go find something stronger to use on them.

There are a few on the garlic shoots and I don't want them multiplying.

#FromTheGarden #Gardening #ferment #fermenting #Fermentation #GardeningAU #GardeningAdelaide #FromTheKitchen #FromTheFermentationBench #GrowYourOwn #WhatIAmCooking

Show thread

Ganga Apr 21

While that is draining, let me tell you about these wonderful greens.

The past little while I have been playing with picking and cooking beetroot leaves. Just one large one is enough for 2 serves. In the morning I pick one of the largest ones.

In the evening I chop it and cook it with whatever is in the kitchen. It is cooked with a little moisture (water or stock) so it steam/simmer cooks.

The basic recipe is onion and garlic (sauteed), something sweetish (eg my sultanas), and something sourish (my quince vinegar or some tasty fermented brine like the one as a result of fermenting purslane).

Other greens can be added - I have a lot of mature rocket and it cooks well. Herbs can be added - a pile of parsley at the end is wonderful. Thyme, sage or bayleaf is often added.

And throw in anything else that needs using. I might saute some red capsicum along with the onions, for example, or add some fermented eggplant.

I had leftover bread crumbs from making the miso pâté so they were sprinkled overtop of the finished dish.

Goodness, it is good.

#Food #FromTheKitchen #FromTheGarden #GrowYourOwn #BeetrootLeaves #WhatIAmCooking #WhatIAmEating

Ganga Apr 11

Lovely news #FromTheKitchen - I strained off the infusing pomegranate vinegar this afternoon, and it is a gorgeous pomegranate colour 😄 Can't wait to use it.

Also, #FromTheFermentationBench the vinegars (one jar apple and one quince) and the 2 beetroot and apple kvass jars are all bubbling nicely despite the cold weather.

I checked the 2 chickpea misos (one at 5 weeks, the other [this one had some live miso incorporated to help fermentation] at 3 week). Both seem to be doing well. Some tamari on each. Perhaps both could have had more weight. I really noticed the lovely miso aroma from the 5 week one.

And #FromTheGarden - I picked one of the mini mini finger limes as it was wanting to come off the tree. It is so miniature but it is the first year with fruit and it did its best.

#Gardening #GardeningAU #GardeningAdelaide #GrowYourOwn #Fermenting #Fermentation #Vinegar #Food #WhatIAmCooking