In My Kitchen, December 2017

I’ve been dithering around in my kitchen since returning from our long trip and am feeling totally uninspired. Where’s the menu and those kitchen fairies who clean up? Returning to an overgrown vegetable patch, and the loss of 13 chooks, courtesy of Mr Fox, has robbed me of fresh ingredients, my backyard larder and the inspiration for most of my meals. When I look back on my December posts from the last four years, I can see energy, seasonal fruits and vegetables, garlic braiding, Italian biscuits, summer fruit cakes and short breads. This year, none of those things have happened¬†-yet.¬†

Making do with what’s available, I made a huge batch of dolmades using leaves from our grape vines. Blanched in boiling water for two minutes then drained, they are ready to rock and roll. Although tedious to stuff 65 little parcels, once made, they become a staple in the fridge for hot summer nights, preserved with oil and lots of lemon juice.

The berry crop is huge this year, especially the boysenberries. They make a sweet addition to home-made yoghurt, something cool and luscious for breakfast. Making the weekly yoghurt is such an easy thing. I’m finding that 1 litre of organic milk creates a firmer and tastier yoghurt than the cheaper milks. Yoghurt is added to tahini and lemon for a quick drizzling sauce for falafel, or as the basis of tzaziki, or whipped through pur√©ed mango for lassis, or served on the side with red lentil dhal and a few stir fried greens.

Another frugal standby is Pasta e Ceci, one of my favourite soups. I ordered it twice while in Italy this year and on both occasions I was disappointed. I put this down to the use of canned chickpeas, which retain a bullet like texture when used whole in these soups, and the lack of depth in the accompanying brodo, which should have hints of rosemary, a touch of chilli and tomato and good olive oil. The old Italo- Australiane, the Italian women migrants who cooked for their families in the 1950s and 60s, brought with them the old contadine ways of  turning cheap ingredients into something deeply satisfying through slow cooking, herbs, and knowledge based on tradition. Modern Italian restaurant cooking has lost much of this old knowledge and has turned to economical shortcuts and speedy cooking. 

I have resumed bread making. Despite our local and wonderful artisan baker in St Andrews, I can turn out two large loaves for $2 and there’s no need to leave home. It’s a way of life now thanks to Celia.

Last week’s loaves. I need a new slashing tools.¬†Everything is blunt.

And in my kitchen are these gorgeous gifts from Alberto’s family in Pavia, Italy. His grandmother edged this tablecloth and napkin set. The work is exquisite. Grazie ad Alberto, Dida, Stefania e Claudio per la vostra meravigliosa ospitalit√† e amicizia durante il nostro soggiorno a Pavia.

Hand crocheted edging by Alberto’s grandmother.

Two litres of Campari jumped off the duty-free shelves on my way back into the land of Oz. I developed a taste for Spritz in Como, but based on Campari, Prosecco and soda, rather than Aperol which is not so pink and a little too sweet. Summertime drinks by the pool? You bring the Prosecco.

Hand over the pick stuff.

Thanks once again Sherry for making In My Kitchen happen so smoothly each month. Go to Sherry’s Pickings for more posts on the kitchen theme: you might even find the C word in some of them.