It has been wonderful to get back to the Vic Market this last month. There are many things to love about travelling, but it is difficult to find produce beyond the supermarkets. Then there is the issue of keeping it fresh. The fridge in the van works from three different energy sources — mains electricity, electricity from the battery and gas from the gas bottle. Each time we changed the setting we had to readjust the temperature control. Often things froze before we realised. Frozen strawberries are one thing, but frozen lettuce is not good, carrots went rather manky and cucumbers soggy.
Now the fresh produce from the Vic Market will stay in pretty good condition in the fridge. 🙂 As well I have been harvesting plump strawberries from the garden, often a decent handful at a time. That is if I can beat the snails and millipedes ~ and the little boy down the road who loves a strawberry snack!
The peas have been great too. I have been quickly boiling them with beans and asparagus, cooking them just enough to keep the crunch, then adding them to salad leaves, cucumbers and tiny tomatoes.
I have been trying to eat more fish too. I go through phases of not liking fish, but can usually always enjoy salmon. This recipe makes a tasty change from baking it.
1 cup of super dashi (I buy sachets of it and use one with a cup of boiling water)
1/2 cup soy sauce
2 tablespoons caster sugar
1 tablespoon of mirin
1 tablespoon fresh ginger juice, made by squeezing grated ginger
1 tablespoon sake
- To make the sauce, add all the ingredients into a saucepan and bring quickly to the boil; reduce heat and simmer for 15 minutes
- Place two salmon fillets into the saucepan and cook for about 10 minutes over a low heat. (The recipe actually says to fry the salmon in a frying pan for five minutes, before adding to the sauce. I prefer to put it straight into the the sauce and cook it a little longer.)
That’s it. So easy. The recipe came from Hideo Dekura’s Japanese cooking at home. It has good instructions for sushi rice too. No photos though, sorry.
In my kitchen I also have a yoghurt maker. We eat yoghurt every morning with fruit and muesli, and I had wondered about making my own. Then this one came my way. Thanks Denise!
The jars are so cute, and each one holds enough for the Fella and I to share in the morning. However, the batches so far have been quite runny. A Google search gave me some help, so I have been trying a few things. Apparently full cream milk makes a thicker consistency than skim milk, and I have added in three dessert spoons of powdered milk. So far the starter yoghurt has been shop bought, usually Greek and definitely unflavoured. I have done this because I am not confident that my yogurt would carry enough oomph to inoculate a new batch.
It’s quite edible as it is, but I would like it to be thicker. So, any thoughts would be most welcome.
What’s been happening in your kitchen lately?
The In my kitchen series is hosted by the wonderful Celia at Fig Jam and Lime Cordial. This month she is baking salmon and brownies (not together!) and her bread is as mouth watering as usual. Do go and have a look.