July 2020 Showcasing In My Kitchen

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.

Baked Alaska

 

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.

Mixed Rye Sourdough Bread

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.

Guacamole And Roasted Garlic Toum

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.

Toum Hummus And Chilli Aioli
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.

Baked Ricotta Pancake Topped With Sweet Caramelized Apples

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.

Brown Bread Flour Sourdough
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:

To a life well lived in 2020!


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