In my kitchen, there has been very little cooking this month. In fact, there has been very little time spent in my kitchen at all as my attention is directed elsewhere. As a serial cook, my freezer was full to bursting with quick re-heat and eat meals for ‘just in case’ moments. This has certainly put me in good stead over the past weeks when I am able to arrive home late and pull something from the freezer. We have succumbed to takeaway a couple of times but for the most part, my food hoarding has kept us in good stead.
In my February kitchen….
…there are Chinese mustard greens. I bought a couple of packets of seeds at the Asian grocer and they turned out to be a good investment. They are sown directly into the ground and sprout within a few days. Within a few weeks you can start to harvest. When the leaves are young, I use them as you would any type of salad leaf. They are less bitter than I expected. They also go onto pizzas and into the nightly vege mix. I have just sown another small handful to make sure I have some new seedlings coming through as the larger plants start to flower. The grasshoppers give them a bit of a go but I think they don’t like the taste so they move on to other, more delicious plants, such as our kangaroo paws.
In my kitchen…
…are Cherry & Coconut Gem Scones. Gem scones are by far and away my most popular post on the blog so I decided to make a variation. One recipe makes at least 30 of these little cakes, which can then be frozen and extracted a few at a time from the bag, as required. It may make 30 cakes but 30 never make it into the freezer.
In my kitchen…
…are luscious, perfumed lychees. I can’t say lychees are something we grew up with. They were something that you only encountered in Chinese restaurants and even then, they were from a tin. Over time, lychees have become readily available and gosh, do I love them! They are still behind cherries on the list but have managed to edge nectarines into third place. These come from Chinchilla in the Wide Bay-Burnett region of Queensland, famous for its red soil and fruit and vegetables. I bought them from Jan Powers Farmers Market at the Powerhouse last weekend. Perfectly timed for Chinese New Year, they are at their peak and cost $10 for a kilo. Nothing says ‘Brisbane Summer’ like visiting the markets when it’s 30c/83% humdity at 7.30am. These lychees are so sweet, they are almost like lollies and are one of the few fruits that are best served ice cold from the fridge.
In My Kitchen is hosted by Liz from Good Things and is back in the swing for 2017. It is never to late or too soon to join in the monthly get together with cooks from all over the world. Drop in to see what else is happening in their own kitchens.