In My Kitchen, I am surrounded by things starting with the letter ‘B’. No, this is not an episode of Playschool or an eye spy game, although there have been a few bambini hanging out in my kitchen lately. It all happened by chance I promise you. And thanks to Celia, host of this monthly event and bread making enthusiast, I seem to have caught her bread making bug.
The ceiling is beamed, the floor is brick, and there’s a Breville on the bench. Big bowls are often left standing on the bench, waiting for some more bread dough, while my starter, who lives in the fridge, (who is affectionately known as Celia), begs to be fed. The ‘Feed Me’ instructions are left on the fridge door.
Bread dough. I’m slowly learning about very wet doughs and hydration. This one looks too wet, but still made a reasonable loaf of bread. Thanks to Celia’s bead making tutorials, help is close at hand.
Big Bucket. This empty plastic bucket turned up at the Whittlesea Monday market last week. I should have bought more: at $2.00 a piece, they are a steal. Large enough to store all the odd flours. The baker’s white flour has its own big bin.
Books, old and new. The four oldies were found in a second-hand store and I once owned three of them. Talk about deja vu. For under $10.00 for four, it cost the same price as a new magazine! Now I am re-visiting my cooking past.
Three new books:
Book 1, Local breads by Daniel Leader, purchased via the excellent book buying search engine, http://booko.com.au, which sorts books for sale throughout the world, listed by lowest price first, delivered.
Book 2, The Handmade Loaf by Dan Lepard, bought from the Book Grocer, in Brunswick, a shop too hard to pass by.
And book 3, yet another Ottolenghi cookbook bought cheaply at Big W.
Biscuits. School holidays means baking biscuits with the bambine and the little blokes. The girls made these last week and the simple recipe is here.
The brandy was bought duty-free. Purely for medicinal purposes. It invariably ends up in all sorts of cakes and custards and so lives in the kitchen, unlike its other friends who have their own hiding place.
All the ‘B’ veggies arrive in Spring. Some pickings here include beetroot, broad beans, brocolli and borage. If I include them by their Italian names, the biete ( silver beet) and the barbabietola ( rhubarb) are in abundance too.