Our friend who lives across the road has a little tree of wild, organic lemons. They are perfect for making preserved lemons 'cos there are no pesticides/wax etc on the skins. Mmmm I could make lemon curd too...
|enamel roaster and lid|
OK I am crazy about enamel dishes! I have quite a few (lots!) and some in glorious technicolour orange that I bought at a local antique store (I think they are from the 60's or 70's). I am planning lots of comforting casseroles and baked dinners in this one.
I saw this at my local Woolie's the other day and was very intrigued. I think I will try making coconut pudding again but with this sugar. I love the way they make it! Coconut palm flowers are gathered, the nectar collected and dried into bricks then ground into granules. It is apparently the most sustainable sweetener in the world, as it uses less energy and resources, and produces more sugar per acre than sugar cane. There you are, your lesson for the day:)
|cookbook of Holocaust survivors' recipes|
I have always been interested in Jewish recipes; not sure why, but I love the recipes and am fascinated and horrified by stories of the Holocaust. I still cannot believe that people have ever treated others with such disrespect and hatred. This book has recipes from Holocaust survivors, and I am looking forward to dipping into it.
|beautiful freshly harvested olive oil|
I can't wait to try this one. I always buy Aussie boutique oils if I can in order to support the local industry and to save food miles. This one just looks so gorgeous and has just been harvested and processed recently. I think it won a prize in New York too!
See you again next month for In My Kitchen. Check out Celia's blog to find out how to join in on the fun.