Sour cream is made, lately by using regular thickened cream and adding cultured buttermilk to it and letting it sit for 24 hours. No heating whatsoever! Nice and simple, just the way I like it..
The finished cream is soo thick, much more so than when made using commercial sour cream as a starter. Wow, there really is some punch in this buttermilk business! (which as an aside is also getting made now in the same way as our homemade yoghurt with good results).
Sourdough is back! After retrieving my starter from the freezer which had spent the summer there, it has been revived with the assistance of some dried fruit and rye flour. Bubbling and activated, the starter has provided us with a handful of loaves so far.
Yum! It's so nice to have sourdough back in our kitchen again.
I love having a daughter who's specialty is pizza! Our 13 year old cooks for the family one night a week and while some weeks the meals are very...basic, I get quite excited when she decides to make pizza because she really does make a damn fine one! Especially by adding ingredients for others that her tastebuds won't go near..ever!!
A feel good purchase in the form of a locally raised, organic lamb for the freezer took place. The lamb was bought through these lovely people and is absolutely delicious!
For weeknight dinners in a flash, we love a stir fry. It's so nice to bring in broccoli and pak choy from the garden and use up some of our homegrown garlic in the wok! A quick toss with some oyster sauce and a scattering of cashews and the meal is done. Too easy. It's the perfect fast slow food!
The aforementioned pizza making teen loves to bake within the sweet sector. She recently made a chocolate loaf cake and around two dozen chocolate cupcakes following a recipe from this book which called for using up homemade buttermilk. This recipe is definitely a keeper - the cakes came out so moist and fluffy.
Finally in my kitchen this week...
Sprouts are back! Hooray for sprouts!!
Do you grow them? Eat them? Maybe even dream about them? While the garden is pretty quiet over winter, having sprouts on the kitchen bench fulfills my harvesting needs/wants/desires. Fresh, healthy, live food that is so good for you! Sprouts are such fun to grow and such fun to eat!!
(Picture - left: alfalfa, right: mung beans)
Linking up with the lovely Celia at Fig Jam and Lime Cordial. Pop on over to see what's been happening in other peoples kitchens. :)