Posts by LifeTimeCooking@mastodon.au
(DIR) Post #AsMbGVJ0yFm1G59ULg by LifeTimeCooking@mastodon.au
2025-03-23T20:43:17Z
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This one too!" Driven by a deep passion for creating extraordinary dishes that everyone can enjoy, chef Antonio Alderuccio has created Veganissimo, a cookbook that brings Italian cuisine to everyone. Whether you're vegan, gluten-free, or simply inspired by innovative cooking, Veganissimo is the ultimate Italian recipe book for you."#Cookbooks #CookbookBrowsing #Food #Vegetarian #Vegan #ItalianFood #GlutenFree #Veganissamo #AntonioAlderuccio
(DIR) Post #At2FqAVr6YZSGaGe0W by LifeTimeCooking@mastodon.au
2025-04-13T02:29:59Z
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🐞 Pumpkin is dealt with, and I also made a beetroot and carrot soup using the fermented beetroot left over from making beetroot kvass (which I'd frozen). The soup is good - spicy, hearty and tasty indeed. Excellent to know that the beets from kvass have a use. I might be eating beetroot soup all year, but at least my naturopath is in favour of lots of beets.🍲 Also into the soup, from the freezer, went cooked lentils, tomatoes and purslane. I can begin freeing up freezer space now that the best of the Summer produce has gone from the veggie garden.💚 Celery chopped and frozen - learning that celery could be frozen has been a game changer. I don't use a lot of it, so often it is sad and forgotten at the back of the fridge. Freezing it and storing with my smoothie frozen items means I'll use it with the smoothies.🍚 Also done: tofu marinades - one very herby one based one an Indian green spread, and one with fermented chilli paste and lots of Asian flavours. Slightly sweet. The pressed tofu is in bags with their respective marinades and in the freezer.💊💊💊 Packs of my supplements made for the next 4 weeks. #NaturopathPrescribedDiet 💛 Turned the ginger into ginger paste for ease of use. Possibly will make some garlic paste today too. (I already have galangal paste and coriander paste in the fridge. They make life easy.)That's all so far.#FromTheKitchen #WhatIAmCooking #food #Vegetarian
(DIR) Post #AtShdDylL77ObyoWpM by LifeTimeCooking@mastodon.au
2025-04-25T00:39:15Z
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There could be some kitchen action today, so gird your loins for some kitchen posts.🐞 I made some kvass yesterday, or was it the day before... - 1 jar with fennel, cumin and parsley seeds, and 1 with ginger root.Oh goodness, the one with the seeds is fermenting strongly! The ginger one is gently fizzing. 🍆 The oven is on to roast eggplants.🍂 I often say that Autumn veggies are the best. I picked really magnificent tomatoes, chillies, red capsicums, beetroot and eggplants this week.#FromTheKitchen #WhatIAmCooking #Food #Vegetarian
(DIR) Post #AtShdF9QyvFUFMoZ6G by LifeTimeCooking@mastodon.au
2025-04-25T01:13:36Z
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In case you've not roasted eggplants before (lots of uses), this is a good guide.https://foolproofliving.com/how-to-roast-whole-eggplant-in-oven/#food #links #Vegetarian #EGGPLANTS
(DIR) Post #AtShdGCf4PQNVfKelk by LifeTimeCooking@mastodon.au
2025-04-25T01:45:15Z
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OMG!!Remember the makrut lime pickle I made 1 week ago? Today was the scheduled opening day, so I have just tried it.Hot, sour, with a slight and delicious bitter after-note. Not bitter and not as sour as fresh makrut limes, and the flavours have definitely mellowed *a lot* from when I first made the pickle.The recipe simmers the lime first before mixing with Indian pickling spices. I think this makes all the difference.I simmered them on the stove for about 30 mins (till I judged them soft enough), and used Ramdev Aachar spices (instead of the individual ones mentioned) as their mix is always terrific.So happy to have a use for the makrut limes! I have made other pickles with them in the past, but they have been rather bitter.https://gayathriscookspot.com/2016/01/naarthangai-oorugai-kafir-lime-pickle/#Food #FromTheKitchen #WhatIAmCooking #IndianFood #IndianPickles #Vegetarian
(DIR) Post #AtShdO6DiF1e00Ncq8 by LifeTimeCooking@mastodon.au
2025-04-25T02:51:04Z
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🐞 Here are the two jars of the beetroot kvass I mentioned above ⬆️ and made 2 days ago, with the differences in fermentation rate quite evident. Jar 1 is just with some spice seeds, jar 2 with just ginger.The seeds possibly support fermentation, or the ginger slows it down. Beetroot is notoriously a strong fermenter. So maybe the ginger is the slowing the second jar down. UPDATE: Yes, strong inhibitor of fermentation. But I have always made beetroot kvass this way before and it is excellent. @pjf #FromTheKitchen #WhatIAmCooking #Vegetarian #Food
(DIR) Post #AtShdSTlQeEdaBQU5o by LifeTimeCooking@mastodon.au
2025-04-25T07:44:31Z
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For a while I have been thinking about making a deep and complex flavoured chilli jam that I love love love, using the kilo of home-grown chillies that are in the freezer.But when I looked today, I realised that I have mainly green chillies - I fermented some of the red ones and dehydrated the rest a month or so ago.So, what do to with acres of green chillies .... to preserve them for a year or more 🤔 Maybe a green chilli hot sauce ❓ Maybe a fermented one ❓ (there are maybe 250-300g small Thai red chillies left, in the freezer, but I need 1kg for the jam. Might have to forgo it this year and wait till next year.)#FromTheKitchen #FromTheGarden #food #Vegetarian #fermenting #growYourOwn
(DIR) Post #Au4QLuYOVo9ERmJABc by LifeTimeCooking@mastodon.au
2025-05-12T21:41:37Z
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The #ChilliJamWithComplexFlavours cooked overnight in the slow cooker, and I've just added the sugar and tamarind. I also had a taste - it is <explitive> hot! But sweet and layered.This is the first time I have cooked it in a slow cooker. I don't think it is quite as good as using the lowest of heats on the stove. Next time it will be back on the stove, even tho it needs more attention over the day.#FromTheKitchen #WhatIAmCooking #Food #Vegetarian
(DIR) Post #Au4QLvszYiDaZwx7vk by LifeTimeCooking@mastodon.au
2025-05-14T01:43:35Z
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Final post about the #ChilliJamWithComplexFlavours - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam. #FromTheKitchen #WhatIAmCooking #Food #fermenting #Preserving #Vegetarian
(DIR) Post #Au4QM1aQMevmG6JNp2 by LifeTimeCooking@mastodon.au
2025-05-13T08:31:56Z
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Finally, the #ChilliJamWithComplexFlavours is done. I have just turned it off - I had to turn it off when I had to go out for meetings, so finished its low-heat cooking tonight. Once it cools, I'll put it into jars. There'll also be some beautiful chilli oil as a side product.It is interesting how it is made. It has a fair amount of oil in the pureed mix of chillies, onions and garlic. Over the hours of cooking over low heat, the puree is "roasted" in the oil, developing the layered flavours. After 12'ish hours, dark sugar and tamarind are added, and it is further cooked for 2 hours.I never realised about the roasting before as I have always used all red chillies. This time I used a mix of red and green, so in the beginning, with the onions, it was a pale mixture.After cooking overnight in the slow cooker, it was a dark red colour. Beautiful. Altho the mix of chillies gives a slightly different flavour.The original recipe was from #ChristineManfield and is in her books #Stir and #Spice. #AustralianAuthor It is a very SE Asian style chilli sauce/jam.The house will smell of chillies for several days no doubt.#FromTheKitchen #WhatIAmCooking #chillies #food
(DIR) Post #AuNi3nRbZOv30igVqy by LifeTimeCooking@mastodon.au
2025-05-23T08:51:22Z
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It's (almost) the weekend so time to check in on Xavier (male, smaller) and Diamond (female, larger). X likes to stand facing forward on the ledge and look out. D often faces inwards looking over her shoulder.The rituals begin a few months before eggs are laid. The first 'courtship gift' (of prey) was brought by Xavier last week but he skipped off with it before Diamond could take it (he has to learn afresh each season that he has to hand it over!). https://www.youtube.com/watch?v=yv2RtoIMNzA#PeregrineFalcons #OrangeNSW
(DIR) Post #AvUwCt7ZOw2xlhAabw by LifeTimeCooking@mastodon.au
2025-06-25T12:22:13Z
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Three good things for me today:1. Making the spicy Moroccan carrot dip that I haven't made for 12 years.2. Sitting in the window of the library with the winter sun shining through the window, sipping a coffee from their cafe.3. Picking the first jonquils of the season.Tell me your 3 good things today.#3GoodThings
(DIR) Post #AvVO9nFDaj8HOF3lwW by LifeTimeCooking@mastodon.au
2025-06-24T23:14:17Z
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Good morning all you beautiful people ❤️ Ferments are fermenting. I am focusing on using up the last of jars of pickles and ferments in the fridge - I have quite a few in this #YearOfPreservesAndFerments and particularly #YearOfFermenting Also, I must get on with dehydrating orange and lemon slices.I've been reading poetry by Wendell Berry this morning. His work feels like peace in a shattered world.How to be a poet (actually, good suggestions for anyone) https://www.poetryfoundation.org/poetrymagazine/poems/41087/how-to-be-a-poetIt is read here if you prefer video. Quite a good reading. https://www.youtube.com/watch?v=sS1luypbvjcHave a great day. Look after yourself and others. Eat healthy. Greet the morning like the birds do - with songs from the heart.
(DIR) Post #AvVO9oRJ9GOh61iwQS by LifeTimeCooking@mastodon.au
2025-06-25T00:08:31Z
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#Pickles and #ferments today:A few to use in today's cooking - all pickles so far, a ferment might be used later on:Mine: Makrut lime pickle; rhubarb umeboshi; marinated olivesStore-bought: Last little drizzle of mirin; artichoke hearts.#Food #FromTheKitchen #Vegetarian
(DIR) Post #AvVO9prDsOilUgr9SS by LifeTimeCooking@mastodon.au
2025-06-25T00:20:15Z
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I was reminded today, as I checked the French green lentil sprouts, how I love the rhythm of the kitchen. I spent a lot of time in the kitchens of my grandmothers as a child and this left an indelible impression on me. They were always in the kitchen, doing one thing or another. It was always warm (wood stoves), inviting, fun, jovial and welcoming. And the food!The sprouts soaked for 24 hrs, then due to timing they sat for 6 hours. lightly covered, after being drained. Then into the Instant Pot on the yoghurt setting for about 8 hours. This amount of sprouting is almost perfect for me - perhaps a little long. There are many more health benefits with just-sprouted beans/lentils than long tailed ones.They will be steamed or sauteed into an Indian dish today or tomorrow.#Food #FromTheKitchen #WhatIAmCooking #Vegetarian #Sprouts #Sprouting
(DIR) Post #AvVO9yrCPr39PDulAe by LifeTimeCooking@mastodon.au
2025-06-25T03:39:26Z
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While pottering in the kitchen this morning, I decided to open two pickles I made some time ago. They were both really well sealed so it took a bit of manoeuvring to get them open. They are both great.🍊🍊🍊 The real surprise was the Chinotto Orange one. If you were following last year, you will know I had so many on the tree, and when fresh and raw,they taste bitter and sour with a tang on the tongue. Not really pleasant.But I made an Indian pickle with some, and it is good! The flavours have mellowed. It is not as good as the Makrut lime pickle, which I love, but it IS good.📖 I used this recipe: http://www.umakitchen.com/2012/11/kadarangai-pickle.html It is almost the same as the Kadarangai pickle in Usha's Pickle Digest, by Usha Prabakaran.🎃🎃🎃 The other is a pumpkin pickle with home grown pumpkins. It is also a bit of a surprise. Actually quite delicious and not at all vinegary pickley.📖 The recipe was Pumpkin Achar, from Pam the Jam: The Book of Preserves, by Pam Corbin #Pickling #YearOfPreservesAndFerments #Food #FromTheKitchen #Vegetarian #GrowYourOwn
(DIR) Post #AyI9mNkeWFC8aQuG5g by LifeTimeCooking@mastodon.au
2025-09-17T01:22:56Z
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A wonderful #walk this morning for all the healths.🟣 It doesn't show up well in the pic, but lovely carpets of yellow capeweed and purple 3-corner jack flower. It won't be fun when the flowers turn into jacks 😄 🌱 A patch of seed/grain weed heads in the sunlight.🌲 The baby pine cones have grown just a bit.
(DIR) Post #AyI9mP37h3Z0c0YWWG by LifeTimeCooking@mastodon.au
2025-09-17T01:24:38Z
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And.... should I or shouldn't I? Can I be bothered picking and dehydrating pink pepper corns 🤔 They are such sticky fiddly things.#food #foraging #walk
(DIR) Post #B1DeP9HtN1zWYYzrZw by LifeTimeCooking@mastodon.au
2025-12-13T08:22:08Z
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Girri loves rain.She danced in the rain, did mighty wingers and felt the strong wind beneath her wings.No pics of that as rain fell on the cameras making pics all blurry.But the afterwards bedraggled look is so in focus.#PeregrineFalcons in #OrangeNSW
(DIR) Post #B1DePEteW4APx7had6 by LifeTimeCooking@mastodon.au
2025-12-13T08:23:56Z
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... and she sleeps like an adult, at least for a little while. Standing on full legs and with head tucked down (away from the camera).#PeregrineFalcons in #OrangeNSW