In my kitchen there is a lot of delicious, fresh, seasonal food — avocados and mangoes, crunchy cucumbers and peppery rocket. We have fresh fruit every morning and the peaches and nectarines have been juicy and delicious. I am picking little tomatoes and green beans from the garden. And yes, more silver beet!
In my kitchen there has been a lot of baking and roasting this month. That’s because our normally hot, summery January has been chilly and grey. More oven work, less salads and BBQs.
In my kitchen I have been trying out new recipes and really enjoyed this one ~ oatmeal, spinach [or, in my case, silver beet 🙂 ] tomato and feta cheese tart. It came from the kitchen of the Lady with Red Specs and can highly recommend both her blog and the tart.
You can see that I managed to save a portion for my lunch.
In my kitchen I made a similar dish, one that I call That Eggy Pie Thing ~ so similar I almost mixed up the photos! It doesn’t have pastry. Instead the flour seems to fall towards the bottom to create a firmer base. I don’t know if that is what is meant to happen, but it does, and I like it. It’s great because you can add anything you like to it. The original recipe included chopped ham, but I don’t usually have any. Bacon would be good to.
2 cups milk
1 cup grated cheese
3/4 cup plain flour
1 onion (I cook the onion before I put it into the mixture)
2 bunches of asparagus (but this time I used tomatoes)
You can also add capsicums, mushrooms, or whatever you would like to experiment with.
Preheat the oven to 200 C or 180 fan forced. Grease a 6 cup ovenproof dish. Whisk together the milk, eggs, cheese and flour until well combined. Pour into prepared dish and arrange the asparagus on the top. Bake for about 35 minutes or until set. [In my crummy oven that is longer than 35 minutes 😦 ]
Can’t get much easier than that!
In my kitchen were some helpers. Miss C and Miss B came over for lunch. While the Fella BBQed the chicken thighs we got the inside things ready. Miss C is 10 and did a great job of cutting up the capsicums and carrots for the salad. Meanwhile Miss B set the table, arranging everything just so. They both love vegetables and were dying to eat the little tomatoes we had picked from the garden just before.
In my kitchen were other guest who came over for dinner. Denise brought a delicious salad made with oranges and I made a roast vegetable one.
Chop up a range of vegetables. In my mix were capsicums, sweet potato, zucchini, a leek and potatoes. Put them in a bowl, add olive oil, salt and pepper and mix to coat the veggies. Roast. When they are soft and the edges beginning to brown, take them from the oven, place onto a pile of rocket and pour over a dressing of balsamic vinegar and oil.
Lastly, In my kitchen was a roasted eggplant for tonight’s dinner. Again super easy, and surprisingly quick.
I halved the glossy, firm eggplant [aubergine], scored the flesh and salted it. Leaving that to one side, I opened a tin of tomatoes [but use chopped fresh ones if you like], added finely chopped spring onions, capsicum [must win Ingredient of the Month for January!], zucchini, salt and pepper. It was way more mixture than I needed, but will be handy for other meals this week.
After washing the salt from the eggplant I fried both halves for a couple of minutes. While that was doing I thinned down some soya bean paste with hot water. This is my secret ingredient. I love the Japanese dish nasu dengaku ~ eggplant and miso paste ~ and though why not combine the miso with the tomato mixture? So I painted the cut side of the eggplant with the paste.
Spooned on the tomato mixture
Added cheese, of course!
Into the oven for about 20 minutes ~ could be even quicker in non-crummy ovens. And there it is. You can probably tell I am not a food stylist 😉 but boy did it taste good!
So, what’s been happening in your kitchen this month? Head over to Celia’s blog at Fig Lime and Jam Cordial. Each month she hosts In My Kitchen, and it’s almost as popular as My Kitchen Rules!