I can also tell you that pickled rhubarb goes excellently with avo and a little butter on rice crackers. The tartness of the pickle and the rhubarb flavour goes so well with the avo.
It is nice when you open something you pickled or fermented months ago, and it is good, and it is enjoyable 😊
The rhubarb chunks were sliced lengthwise and layered on the avo 😋 A little salt over all. Lunch.
#FromTheKitchen #WhatIAmEating #Food #WhatIAmCooking #Vegetarian
The #fermenting Probiotic Gut Shot (see above ⬆️ ) is bubbling away nicely and beginning to taste gooood. Another couple of days, I think.
So I couldn't get any of the quince ferments to ferment vigorously. So to have the gut shot be this vigorous tells me it is not the cooler weather but that quince is slower or harder to ferment.
#FromTheKitchen #WhatIAmCooking #Fermenttion #food #Vegetation
I made this tray-bake recipe last night, with substitutions, and it was delicious.
https://www.donnahay.com.au/recipes/s/baked-tomato-eggplant-salad
It is from #OnePanPerfect by #DonnaHay
I added a whole lot of cooked chickpeas tossed in Indian spices, substituted firm tofu, cubed, for feta, left out the bread but added nuts towards the end of baking, and used my dried herb powder instead of fresh herbs.
Everything got tossed in a bowl with olive oil and a touch of the grape vinegar I made a few months ago. Turned onto the tray, and placed in the oven. 20-25mins was good in my oven. I didn't add the rest of the dressing.
It was more of a meal than a salad after the substitutions.
I didn't measure quantities, just added as much as we needed of each thing. A lot of chickpeas tho.
Absolutely delish and there are leftovers!
(It is also very good as-is.)
#food #Vegetarian #cookbooks #FromTheKitchen #WhatIAmCooking #WhatIAmEating
Some of the soaked chickpeas are cooked to go in tonight's tray-bake with tofu, tomatoes, eggplant etc. The rest I want to soak overnight as well, so some #fermentation happens.
The proso millet was cooked with some split mung to make a sort-of khichri (with some veg and spices). Excellent breakfast.
I'll skin the fava beans while watching TV tonight, and they'll go into soup later in the week.
AND, I have just made a Probiotic Gut Shot - it'll take 3-5 days to ferment. It is the first time I've put garlic and onion in a probiotic drink, so we shall seeeeeee.....
https://www.feastingathome.com/gut-shot/
Also, I have not seen anyone add fenugreek to vegetable type ferments even tho it is very good for promoting fermentation (fenugreek seeds are used to promote fermentation in dosa/idli batter, and also in tempeh in Indonesia.). So I added just a few (they are bitter if you use to many - at least in cooking). They should work here, I reckon.
#fermentation #Fermenting #Food #Vegetarian #FromTheKitchen #WhatIAmCooking
Good morning all you beautiful people. Cold old weather, a few drizzles overnight, not much.
A vegetarian's kitchen is always soaking something.
Lined up on the bench today, looking very lovely and healthy, sitting in different soaking containers, is proso millet, fava beans, chickpeas. Some for cooking today, some for tomorrow. The #InstantPot comes in very handy when I am doing a lentil and bean cook-up.
As usual some of the chickpeas will go in the freezer after cooking. I keep one area of the freezer for cooked lentils and beans to use in quick dishes as needed.
Despite the fiddly bits with the quinces, the paste set nicely. If I was following the recipe (above ⬆️ ), I'd cut them and roll the pieces in sugar. But I have turned it out as a block and put it in the dehydrator. Once it is a little firmer I'll cut into lengths and finish the dehydration. This way they will keep for 12 months or so.
So, I am pleased with this result; most will be gifted.
#quinces #FromTheKitchen #WhatIAmCooking #VegetarianFood #food
The #QuinceVinegarTake2 is progressing and I'll strain it off the fruit today.
The salt brine cinnamon and spices quince ferment was disappointing, and we ate that quickly until it was consumed. Phew.
The "sweet" quince ferment, (ie using sugar not salt) also disappointing, I strained today. The fruit went into a big pan of roast veggies as I noticed the other day that it goes well cooked that way.
The strained liquid I first bottled and labelled as "Sweet Quince Drizzle" as it is rather nice.
But then I was cooking the roasted quinces (from yesterday) pulped with sugar, and I added the quince drizzle to that. Good, all used up. Hopefully the paste will set, but I'll dehydrate it either way.
And I learned something IMPORTANT. The ferments were not showing any of the beautiful apple and rose notes that are inherent in quinces, but, it seems, ONLY WHEN YOU apply sugar and heat.
As soon as I put the pulp from the roasted quinces on the heat, those flavour notes came through.
So all those who claim they come through in ferments - well, they didn't in my kitchen.
Quinces cooling after the oven baking.
Quinces have a lot of juice in them, even tho it is not apparent in the raw fruit. I used to make quince molasses by juicing the fruit and using that as the base.
It was evident again today as I took the foil off the tray. They were roasted without any liquid, and yet there was a lot of steam under the foil.
I'll pulp and cook later today.
.... The recipe is from Not Just Jam, by Australia's own Matthew Evans. The recipe is publicly available, so I share it here.
Other recipes can be found here https://www.sbs.com.au/food/article/make-jam-be-happy/qofxhqmkx and there are more if you want to search.
Also see these honey-roasted quinces from the same author: https://lorriegrahamblog.com/honey-roasted-quince-the-commons-mathew-evans/
#Quinces #FromTheKitchen #AustralianAuthor #WhatIAmCooking #Vegetarian #food #cookbooks #MatthewEvans #NotJustJam
Good morning all you beautiful ones. Welcome to and overcast Saturday with the chance of a late drizzle with thunder. Not much rain, but every drop counts.
I am in the kitchen early. The remaining quinces are in the oven, baking whole! Yes, I know! I have never done this before, but there is a first time, and I love first times.
They will hopefully be turned into comfits - so the recipe claims - the soft quinces pulp, sieved of its inner bits, will be simmered with sugar, set, cut into squares and rolled in sugar.
I plan to dehydrate them for longer shelf life, and may not roll them in sugar. They should be sweet enough.
These final quinces have the most exquisite perfume. I will miss them gracing the table and their sweet aroma drifting through the kitchen.
#Fermentation news #FromTheKitchen
i've been underwhelmed by both the "sweet" and the "salty" quince ferments. The one using sugar to ferment is way over the recommended ferment time, but has not yet developed a tart note. It is still sweet.
The brined one is Ok, just disappointing after all the fabulous results I have had with other ferments. The flavours of the quince are not pronounced and the promised spice flavours are not prominent at all.
Still, they are edible, and will sit on the kitchen bench rather than the fridge, so that they will be used and won't get lost at the back of the fridge.
The vinegar is still fermenting, but also very very slowly compared to the grapes (in Summer).
#food #WhatIAmCooking #Fermenting #Vegetarian #QuinceVinegarTake2 #Quinces
#MyBombayKitchen also has a recipe called Eggs on Anything, where you prepare a base (or use one you have), cook or heat, crack some eggs on top, cover and steam until the eggs are done.
The base can be anything. It can be onion-y, tomato-y, potatoes and onions, plantains, ratatouille, tindola, fried potato wafers, in fact anything.
I've made it with okra again this morning - okra is cooked with onion, chilli, ginger, garlic, then eggs are cracked onto it, a little water added to create steam, covered until the egg whites are cooked but yolks a little runny.
It is quite delicious. I do love okra, so 👍
#food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Cookbooks #Vegetarian #NilouferKing
#ElizabethDavid could be very simple and sweet with her recipes. I love her approach. From #OnVegetables.
Orange and celery salad
Short pieces of celery and quarters of orange, with a very little dressing of oil and lemon.
#food #Cookbooks #CookbookBrowsing #Vegetarian #WhatIAmCooking #FromTheKitchen
I've never really used black-eyed beans much, but recently I have fallen a little bit in love with them.
Even just cooking them in the #InstantPot in the same way I cook all beans and most lentils - with a drizzle of olive oil, some herbs I've dried, salt, and a touch of acid (lemon ju, or tiny bit of vinegar, etc..) - makes a gorgeous, light soup full of flavour.
I accidentally ate them as soup the other day, rather than saving them for a dish I had thought to cook later 🤣
#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food #Vegetarian
💛 I checked the quince ferments this morning - all are quite slow. It may be the cooler weather but honestly, maybe, it seems that quince doesn't ferment well on its own (remember the failed vinegar already....)
💛 This time the quince vinegar is fermenting, but slowly. The "sweet" one (no salt, but sugar to feed the ferment) is not doing as well, and the brine one is very slow.
💚 Luckily the fennel stalk ferment is going VERY well, and will be ready for tasting later today or tomorrow. I am very pleased with this one.
📚 I grabbed this book from the library yesterday - it is quite a different and more complex approach than #KirstenShockey's and #SandorKatz's but has some good ideas in it. I'll make notes. The Farmhouse Culture Guide to Fermenting, by Kathryn Lukas
🍇 TIL that grape leaves can be fermented. Can't wait till spring now 💃
#FromTheKitchen #YearOfPreservesAndFerments #WhatIAmCooking #Cookbooks #CookbookBrowsing #Vegetarian #Food #TheFarmhouseCultureGuideToFermenting #KathrynLukas
After I finish my 2nd cuppa of the day I'm putting some fennel in the oven to confit (with garlic, lemon, tarragon, thyme and fresh bayleaf) - thanks to @sister_ratched for the inspiration. So what to do with the fennel stalks?
Of course, #KirstenShockey has a solution.
https://www.instagram.com/p/CrJdMBzP9D2
#fermenting #Food #FromTheKitchen #Vegetarian #WhatIAmCooking
The joy of getting up early is that it is 8am and most things are done.
👚 washing is done ✅
👩🍳 Kala chana cooked for adding to dishes during the week ✅
🍚 Kitchari for breakfast ✅
🌶️ Hot Cinnamon Quince ferment prepared (Recipe from #KirstenShockey) ✅
🟡 a "sweet" quince ferment prepared (for comparison - no salt, a big of sugar, similar to mix when making vinegar but stopping before alcohol forms - I am not convinced but trying as I love to be proved wrong) ✅
🌿 Dehydrated tulsi stripped from stalks and stored ❌ Not yet - that's next.
I have to spend some time working today, so it is nice to have these completed.
#FromTheKitchen #Food #WhatIAmCooking #fermenting #GrowYourOwn
This is basically the way that I make the quince and honey ferment, and the pomegranate skin and kernels ferment: https://www.thefermentary.com.au/blogs/recipes/honey-ferments
This year I combined quince and pomegranate kernels, and the result is a lovely pink, sweetly delicious product.
Note the comments about lids popping off. My method is to push lightly on the lid each day - if it gives, the jar is fine, if it is tight it is time to loosen the lid, give it a stir and put the lid back on. It is good practice to stir it every few days anyway.
I should make a garlic one as well. Imagine that drizzled over brussels sprouts or other veg before roasting.
#FromTheKitchen #WhatIAmCooking #Food #Vegetarian #Fermenting #GrowYourOwn
Fermented Quince Vinegar Take 2
After the last quince vinegar developed unwanted things in the ferment, I thought I better take more care with Take 2.
I am following #Katz's Fruit Vinegar amounts in #WildFermentation. It is far less sugar than I use last time when I was guessing - it did taste so good though! But I don't think it was the sugar last time, rather I got less rigorous in following the process.
I am making a 1l jar, so will probably get 500-600 ml once the fruit is removed after fermentation. I want to get into the habit of making small batch vinegars from scraps of fruit.
For anyone following along - about 250g fruit, chopped small, 3 cups filtered water, 3 Tbsp cane sugar (I used a bit more as quince does not have a lot of its own sugar content), 1 Tbsp raw vinegar as starter (possibly optional, Katz does not use). Instructions vary depending on source, but I use Katz's process - cover with cloth, stir daily etc etc.
Quinces smell beautiful btw.
#FermentedQuinceTake2 #FromTheKitchen #WhatIAmCooking #Quinces #Fermenting #GrowYourOwn
Looking good for today:
From #MeeraSodha's book #East. Mung beans are so easy in the #InstantPot
