Who knew what July 2020 would bring? All over the world things are slowly starting to open. And in some cases, Covid-19 cases are on the rise. In South Africa we could experience dining out again. If you wanted to be somewhere and wear your mask the entire time, unless you were eating or drinking. My spending sprees were still halted and the only meals we were enjoying were at home!
July 2020 Showcasing In My Kitchen
Cooking and baking continued with as much enthusiasm as before. Just not with as much frequency. If you are interested in any of the recipes, click the photo captions below. I made baked Alaska, which surprisingly you can freeze after the meringue has been slathered on.
One of the first loaves of bread I made during lockdown was this mixed rye sourdough bread. I had plenty of rye flour to use and surprisingly it was still fresh enough.
Dave’s work was declared essential a week into hard lockdown and he went shopping for me one day. He came home with a tray of avocados and with some I made guacamole. We also enjoyed an avocado each day for lunch which was a treat. Using my roasted garlic, I made roasted garlic toum. This is so good and if you have not tried this garlic condiment before, I suggest you do. You will not be dissapointed.
Using the garlic toum I made toum hummus. This was served on the same platter as my chilli aioli while I continued in my quest to perfect my corn fritter recipe.
Baking and sweet treats
I had a lot of apples that came home with me from work. This was during hard lockdown when I was not leaving home at all. I decided they would make the perfect topping for my ricotta pancake.
After my white bread flour ran out the only type I could find was brown bread flour. I bought a small bag to start off with and then a bigger bag. This bread was really good and I shall use it as a base recipe when next I work with the flour.
International Scone Week 2020
It is that time of the year again and it would be great if you could take part. Take a look at this post here on how to get involved.
This is my August submission to the #IMK series, hosted by Sherry. Each month bloggers around the world gather to share what is new in their kitchens. Pop on over to her blog to take a peek.
Inspiration published on Lavender and Lime August 5:
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- 2019 – Vegetable Scones
- 2016 – Win Tickets To Winelands Chocolate Festival 2016
- 2015 – August 2015 Showcasing In My Kitchen
- 2013 – Sourdough Scones
- 2012 – Grape And Blueberry Flaugnarde
- 2011 – Smokey Chicken
- 2010 – Nero Risotto With Peas And Prawns
To a life well lived in 2020!
hi tandy
thanks so much for being part of IMK. always appreciated by me:-) i keep hearing about toum; i guess i’d better try making it soon. i didn’t know you could freeze meringue. always something new to learn. keep safe
cheers
sherry
I was as surprised as you that the meringue could be frozen 🙂
Count me in on surprise that you can freeze meringue. I’ve never tried baked alaska, but my granddaughter did it for a school project and sent regular updates on her experiments, so I feel as if I have done it.
I hope you really do get out of lockdown soon!
be well… mae at maefood.blogspot.com
I think you have ‘made’ them as well!
Most things opened up in July but cases are rising and now schools are postponing opening dates and most are going virtual for the first quarter. Strange times. I’m still at home too so appreciate all of these new recipes. Got lots of garlic so checking out the toum recipe. Let me see about the scones. 🙂
Our schools are open one week and closed the next – very frustrating! Hope you enjoy the toum 🙂
I can’t wait for COVID-19 to be under control and the economy back on its feet…
Me too!
I must try the ricotta pancake.. yum..
I make it often as it’s so easy xx
Bread and apples are great for comfort food and keeping you healthy – glad to hear you are getting by ok in South Africa – and have kept occupied in lockdown. Freezing baked alaska with the meringue on sounds sensible – and your brown break looks fantastic. Yay for sourdough in a pandemic!
It was a big yay – that and scones 😉
That toum looks so fluffy and delicious! I’ve always wanted to make it. Love the look of the baked Alaska too, maybe I’m just into white things right now…
I hope you try the toum!