This November is a busy month in at Tiffin HQ. There are a couple of birthdays, including a milestone birthday for Mr Tiffin and a holiday in store. I know, I know… I just came back from Europe but we are off to Chiang Mai for Mr Tiffin’s 50th. If there is one thing I know, life can be very short so why waste time sitting at a desk or paying off a car when you can spend time with someone you love?
In my November kitchen…
…are some new seedlings for the garden. Every Wednesday, there is a farmer’s market in the city. I buy as many of our fruit and veg there that I can carry home. Zesty Herbs and Salads have a great range of seedlings to take home and eat now or plant for later. Everything is lush and vibrant after a couple of days downpour.
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‘G’ is for Green. With all of the rain we had in SE Queensland a week or so ago, the vegetables and in particular the greens, have had a huge growth spurt. Everything is lush and vibrant. The @zesty_herbs_and_salads stall at the Wednesday @janpowersfarmersmarkets in the CBD (top of the Brisbane Mall) always has lots of interesting goodies. You can eat now or plant in the ground as these are actually seedlings 🌱 . . #market #green #zesty #seedlings #brisbane #brisbanecity #salad #mizuna #foodblogger #instablogger #travelblogger #fresh #healthyfood #rabbitfood #visitbrisbane #gardening
I bought a couple of different lettuces so I can pick some leaves every evening for the lunchboxes. I also bought this thriving mint, to replace the one that died whilst we were away, due to drought conditions we have been suffering. 4 for $10 is surely a bargain.
In my kitchen…
…are ziplock bags that are on their second or third life. As much as I try to avoid plastic, we all know it’s difficult. With only two of us in the house, it’s pointless buying 5kg bags of rice or polenta. The pantry moths will get to it before we do. These days, most dry goods come in resealable bags. After they’ve done their job first time around, they are pushed back into service again and again. As you can see, at least one of the bags has been re-used many times with plenty of life in it yet.
In my kitchen…
…are pickled radishes. I had some left from a dinner party and decided a quick pickle was is order. So pretty! That have been a hit in the lunchboxes so once this jar is finished, I will make make another batch. You can find the recipe here – from go to woe in less the 10 minutes.
In my kitchen…
…is a top up of spices from the local Indian grocer. I usually buy spices in small batches so they stay fresh. The exception is cumin, which we go through in large quantities in it’s seed and powder form. We love it. This bag is to tide us over until I buy the next big bag (which I buy from a different shop). I can’t resist the sugar coated fennel, which is traditionally used as a digestive and breath freshener at the end of meals. I just eat it by the spoonful.
In my kitchen…
…is dough. We have been in the habit for a long time now, of having homemade pizza on Friday night. We have been making it for years. I honestly can’t remember the last time a purchased pizza touched my lips. To keep things simple on Friday evenings, I do two things in advance.
1. Make a large batch of dough, using a kilo of flour. When it’s been knocked back three times, I divide the dough into 200gm balls and freeze them in ziplock bags. On Friday morning before I go to work, I pull one of the balls out of the freezer, drop it from the bag into a bowl, cover with a wax wrap and leave on the bench. By the time I get home in the afternoon, the dough has defrosted and depending on how warm the day has been, may even be expanding. Either way, I give it a quick punch in the bowl and it’s ready to roll out when we are ready to make pizza.
2. Freeze an ice cube tray full of good quality passata or, tinned tomatoes that have been blitzed with a stick blender. When the cubes are frozen, I pop them into a container and leave them in the freezer. When I’m ready to make the pizza, I take 2 or 3 out of the freezer and defrost them for a few seconds in a ramekin, in the microwave. This is the sauce for the pizza base.
Toppings are whatever is to hand, leftover in the fridge or needs using up. You can always count on feta and some type of salami or chorizo, usually olives and zucchini and more often than not, spinach. It’s the pizza stone that makes the difference. Nice and crisp! Here’s a pizza from a few weeks ago.
And that’s about it for this month. Thanks to Sherry from Sherry’s Kitchen for hosting IMK and thanks to everyone who left such kind and generous messages last month, after my return to blogging. See you when I get back from the mountains of Thailand!