February 2023 Showcasing In My Kitchen

I woke up this morning and realised February 2023 was done and dusted. And I had not even scheduled, or typed up my #IMK post. That really is not like me at all. But with continuous rolling blackouts which are affecting us at work, I am well behind in a lot of things. Nonetheless, we had a great month with lots of family and friends time.

February 2023 Savoury Recipes

I made a batch of taramasalata with roe I had brought back from England. We get very good locally made tarama, but nothing beats homemade in my opinion. And now that I can get roe here I will be making my own in future. A delectable brie and tomato pasta was served a few times as this recipe is really good. And after Pauline mentioned cold oven baking I worked on a recipe for cold oven sourdough bread. The method is worth trying in my opinion.

And on the sweet side

For a blog post on pasteis de natas that I contributed to, I made sourdough puff pastry in order to make one large Portuguese custard tart. The pastry was a hit but I forgot to create a dry layer for the custard and so the middle didn’t cook well enough. However, that didn’t stop us from eating the tart. My rose water cake was well received by all who tasted it, with only great feedback. And the sourdough blueberry muffins were devoured within days. The cranberry semifreddo has been enjoyed by Hannah on numerous occasions. When we joined her she loved the cranberries. But the last scoop had her fishing them out. You never can tell with a four year old.

Something new in my kitchen

Some of you might know that most of my family live in Australia? My parents went over in December to see everyone, but especially their grandchildren. I asked my sister to please get me a roll of the Glad Go Between which we don’t get here. This still needs to be used when I make something that needs to be layered before freezing. I have also not opened the Murray River Salt that my mom brought back for me. I am busy working on emptying one of my salt pigs so that I can use this amazing salt.

This is my March submission to the #IMK series hosted by Sherry. Each month bloggers around the world gather to share what is new in their kitchens.

View the previous posts on March 1:

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