I love to make things from scratch. Whether that be bread, cheese or meat I get great satisfaction making things that most people would only ever dream of buying from a supermarket. Last year I did a lot of cheese making, but it meant my meat making suffered. Both require a fridge to be kept at a similar temperature and humidity, however the cross contamination of the different moulds would be a disaster. With winter on it’s way in the Southern Hemispshere and my cheese supplies dwindling, I thought this was the perfect opportunity to make more meat. Sometimes the stars align and as I was planning my next meat making feat, a copy of a new cook book arrived in my inbox. Charcuteria: The Soul of Spain, by Jeffrey Weiss, is a beautiful new cookbook full of recipes for making meat and cooking with the end product. Read more »
I am a child of the 80′s. Yes, I spent a decade eating chicken nuggets, potato waffles, beef burgers, Viennetta and Angel Delight. It is a miracle that I didn’t contract Mad Cow Disease with the amount of questionable quality, processed beef I ate. My diet was very different back then but I look back fondly to the food of my childhood. It was common practice for people to shop in supermarkets that were entirely dedicated to frozen food. It seems like a completely alien concept now, but I’ve just Googled it and they still exist. Needless to say I can’t find an Australian equivalent. I think that says it all. Read more »
I have many draft blog posts in my WordPress account that will never be published because I am either not happy with the recipe, despite testing and retesting or I wasn’t happy with the photos. This is another of those recipes that needs a bit more work but time has failed me and as The Sweet Adventures Blog Hop hostess I just had to get this post out there.
Of course my theme had to be cheese. I often cook with cheese and rather than repeat something I have made before I wanted to do something a bit different this month. So I settled on cheese ice cream. I have made blue cheese ice cream before but it was one of those recipes that didn’t make it on the blog. It was OK in small quantities but needed a bit of refining before I was happy with the recipe. This could have been the month to tweak it but as I was doing my research I came across a few recipes that involved other types of cheese. Goat’s cheese or curd was an ingredient that kept popping up and being a more subtle flavour I thought this might work better as an ice cream. Read more »
It’s been way too long since I made cheese at home. The one thing you can’t do when you have no kitchen or your kitchen is in a mess is to make cheese because you really need a clean, sterile environment. You also need time to make cheese, which I have also been a bit short of as late. Hopefully I will rectify the cheese making drought soon, but in the meantime this months Sweet Adventures Blog Hop has spurred me on. I can’t reveal what my cheesy dessert is until Monday but I can tell you my key ingredient as I had to get organised and make it in advance. My dessert will involve Goat’s curd. I don’t want to get into a debate as to whether curd is cheese. It is the substance that is required to make cheese so I would deem it cheese in it’s basic form. Read more »
It’s no secret that I love cheese. I eat cheese, I cook with cheese and I even make cheese from scratch. So when I was given the opportunity to host the Sweet Adventures Blog Hop there was no question what the theme would be – cheese of course! The Sweet Adventures Blog hop is a monthly dessert link up with a different theme each month. It’s a great way of challenging your own cooking skills and discovering a range of new and often creative dessert ideas. I joined the hop almost from the beginning as I wasn’t very good at baking. It has been a fantastic learning experience and now I’m pleased to say I’m no longer afraid to cook dessert and I even quite enjoy it.
Anyway, back to this months theme. I often have a cheese platter instead of dessert. While on a recent trip to France I had cheese in addition to dessert. The Aussie’s often serve cheese as an appetizer before dinner but where I come from it is most definitely dessert. Read more »