Sunday, 3 June 2012

Getting back to the kitchen

It's been a bit of a foodie weekend here - in between my Harry Potter 1-7 marathon, which started mid week :-).

I made feta (cows milk) in between watching the prisoner of azkeban. It's a bit hard to see here in it's brine bath. I'm hoping this one turns out - the last one (goats milk) wasn't great because I forgot the calcium chloride, so it all fell apart. 

Shelling dried runner beans is the perfect activity while watching the goblet of fire.

Lunch was a mixed plate with leftover frittata (from Hugh F-W's Veg everyday book), and the start of the order of the phoenix.

Some chocolate date ricotta muffins were the perfect reward for ironing - enjoyed with  afternoon tea and the remainder of the order of the phoenix. I adapted the recipe found here - including substituting dates for the choc chips, and using a mix of Mayan chilli chocolate and green and blacks hot chocolate in place of the cocoa (I've run out). As a result I only used 100g of sugar (recipe calls for 250g). I could probably have left the sugar out altogether really as the hot chocolate mixes have sugar in them. However the chilli in the Mayan chilli chocolate gives them a nice warm kick. The Mayan mix comes from the fantastic Gewurzhaus in Melbourne (they do mail order too). If you're ever near one of their stores in Melbourne I do recommend it - it's like an Aladdin's cave, and I can easily spend half an hour or more just inhaling the aromas in each box.

I have also done various domestic and outdoor chores including vacuuming, compost making, and some pruning and weeding. I also made trips to the farmer's market, and to the gym. I don't want you to think it's all been sitting around eating and watching TV :-)

Now it's time for the half-blood prince, and perhaps some knitting? Oh, and getting the roast lamb on for dinner. Yum!

I DO like university holidays!!!!!

What have you been up to this weekend?


Gavin Webber said...

Hi Gabrielle. Can I suggest that you add 2 tablespoons of white vinegar to your brine. That way your cheese will firm up and not be gluggy when you store it.

Gav x

Anonymous said...

Hi Gabrielle,

I roasted lots of veges last night, tonight I had a lebanese pita bread which I brushed in olive oil, topped wiht thinly sliced toms from the garden, chopped roasted veges and the last inch of haloumi. Added some dukkah spice and cooked like a pizza. Served with yoghurt and mint. Mmmmmm perfect chilly night in.

Joyfulhomemaker said...

whatcha knitting?

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