Celia, from Fig Jam and Lime Cordial, has a wonderful blog that is always full of scrumptious delights. Boy, she is one talented lady! One of her regular segments is to show what is in her kitchen, and I love taking a peek at what she has.
I have just been to the Victoria Market for the weekly shop, and thought I would show you what is now in my kitchen. We try to eat as little processed food as possible, so the Vic Market is a godsend. Where we can we buy locally grown produce.
Capsciums. I am going to stuff these and then roast them. I am not sure if I will stuff them with rice or beans. I do know that it will be a garlicky/tomatoey/oniony mixture.
Beetroot. I am roasting a couple tonight and will eat them with the capsicums. I asked the stall holder to leave the tops on, as I would prefer to have them in my compost and feeding the worms than in land fill.
Mushrooms, because it is the season for them. I will nestle a cheesy mixture into the cups and gently cook them. They will be dinner later in the week.
Kransky sausage. I was inspired by Meeks’ recipe for lentil stew that included a kransky sausage. Yum!
Rhubarb. This will be stewed with …..
……apples and pears and added to our breakfast fruit and yoghurt.
Bacon. I have a little kit that removes the air from the bags. It helps to keep things like bacon fresher for longer.
3 tubs of homous, because the deli we go to has a good deal for three dips. I will freeze two to use later. (By the way, should ‘homous’ have a double m? My spell check thinks it should be ‘home’!)
Pizza bases. I will freeze them, as they are a great stand-by. You can always rustle up things to put on a pizza.
My list for the freezer. This list, which lives on the fridge, makes me look organised. Really I have it so that things do not linger in the freezer. Despite my list, last time I defrosted the freezer I found a packet of spinach with a use by date of 2007!
Hot cross bun. Only the remains to show you, but it was delicious!
I am very fortunate to be able to eat so well.
Anne Lawson Art 