Autumn is finally here. The light is gentler, the mornings are cooler and the weather is perfect for cooking. This month I have used every available opportunity for baking.
This sourdough focaccia is always a winner and cooking it in the wood oven gives it plenty of colour. It can be very dangerous to wander away for too long when the oven is hot!
As some of you know, sourdough is my usual bread of choice and I don’t often cook yeasted bread. However, after a recent croissant baking venture I had some leftover fresh yeast in the fridge. Not wanting to waste the yeast I baked this soft white sandwich loaf from The Bread Bible. Naturally, the kids declared this to be some of my best ever bread. It was deliciously soft and moreish and with butter in the actual dough it smelt and tasted a little like brioche.
A tray of home raised, home killed chicken with garlic and herbs from the garden and a splash of our own olive oil. Although we have always killed our own red meat, ten years ago I would not have dreamed we would get to this point with home produced chicken, olive oil and herbs.
Round zucchinis, not home-grown but purchased from a local grower in Mildura. As I completed my transaction the friendly stallholder enthusiastically shared her favourite way to cook these and asked me which colour I would prefer. Seriously, is there any better way to shop?
Zucchini, barberry and hazelnut loaf loosely based on this recipe. This was just one of those things I had to try and it was tasty, especially lightly toasted with a generous swipe of real butter.
Cucumbers are rampant in my garden at the moment. After a very lean summer vegetable season I finally feel like the garden is almost productive again. Tzatziki or Greek salad anyone?
What is cooking in your kitchen?
Do you have a favourite way to eat cucumbers?
Thank you to Celia from Fig Jam and Lime Cordial for hosting this fun kitchen tour.