In My Kitchen, March 2015

In my kitchen are some wonderful gifts from my next door neighbour, Anna. ¬†Anna’s bay tree is huge and enjoys a good trim if you can reach its soaring branches. Bunches of bay leaves look lovely in the kitchen but are also good for deterring moths in the pantry. A clean out is overdue and these bay leaves will be taped to the walls and under the shelves.

OLYMPUS DIGITAL CAMERAAnna, who is Greek and 85 years old, still makes the best spanakopita and loukoumades, Greek doughnuts dipped in honey. Sadly there are no pictures as these get devoured as soon as they arrive. She also bought in a bottle of Ouzo and Sparkling wine, and a full-sized hand-woven rug that she made when she was a young woman in Greece. Beautiful gifts in return for a bit of shrub removal. Anna brings in biscuits most weeks, just because she has made them! ¬†She has two kitchens: the pretty show kitchen that looks like it has never been used and the real kitchen out the back in the laundry, where all the serious cooking occurs. Popping in for a coffee at Anna’s place is not to be taken lightly. She serves wedges of chilled Kasseri or Kefalograviera¬†cheese, warmed tiropitakia, honey biscuits or almond crescents dusted with icing sugar, cut and chilled wedges of fruit, chocolates, ouzo and really bad Nescafe coffee which the Greeks of Melbourne seem to favour. Although she doesn’t speak much English and I have failed to learn Greek, we get by very well and speak the same language- that of friendship and love. One day I’ll get in her back kitchen when she is cooking.

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In my kitchen are the first Clapps Favourite pears. They are an early season variety and the fruit ripens very quickly once picked. The fruit is large and tasty and don’t last long as kitchen art.

clapps favourite pear
clapps favourite pear

In my kitchen there is a fresh supply of lentils, chick peas, bulgar wheat and other dried goods from Bas Foods in Brunswick, one of my favourite shops. These go well in curries and soups and are my main source of protein and iron.

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At least once a week we eat a simple curry based on these goods which are complemented with things from the garden.

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In my kitchen there are still loads of tomatoes. I have made passsata, tomato and chilli jam, gazpacho soup and am now about to borrow a dehydrator to deal with the many baskets of little yellow pear tomatoes, Romas and the funny black blushed ones.

waiting in the kitchen. Dehydrate, kassundi or passata?
Waiting in the kitchen. Dehydrate, kassundi or passata?
Tomato chilli jam
Tomato chilli jam
Gazpacho - using up the cucumber and tomato glut.
Gazpacho – using up the cucumber and tomato glut.

I purchased these bulk tagliatelle egg pasta at Gervasi supermarket in Brunswick. Three kilo of nidi, or nests cost $10.00. They are stored in a large plastic bread bin from the bakery. These are great for 10 minute meals of pasta and garden goodness with oil and anchovy, herbs and Parmigiano. If you want to experience a real Italian vibe, the deli and butcher counters at Gervasi will transport you back to Italy in a flash. More autentico than the Mediterraneo Wholesalers.

bulk tagliatelle
bulk tagliatelle

Speaking of Italy, which I often do, I am enjoying Dominique Rizzo’s My Taste of Sicily¬†very much. Although I have owned it for a couple of years, it has decided to take up residence in my kitchen this month. I love the vibrancy of Sicilian food: food of the sun, it works well in the Australian climate.

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Siciliani love chilli and so do I. Excess chilli dry out on the bench and will be crushed then turned into chilli oil.

chilli drying, waitig to be crushed or turned into chlli oil.
chilli drying, waiting to be crushed or turned into chlli oil.

Finally my secret ingredient for making tasty frangipane cakes. Two tablespoons for the cake and a nip for me. One also for Celia, at Fig Jam and Lime Cordial who hosts this monthly round up of world kitchens. Follow the link and enjoy them all.

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