Salted butter caramel sauce might just be back on the menu now that I've treated myself to some Fleur de Sel from Carmargue near Provence in France. When it comes to salt, this 'flower of salt' is apparently the pièce de résistance, harvested by hand and is, subsequently, expensive. Brings whole new meaning to the term 'just a pinch', no? My lovely friend, Celia, (who hosts a monthly round up titled In My Kitchen), is a cook and food blogger who lives in Sydney. During a flying visit to the big smoke recently, Celia and Pete invited us to lunch at their place, where we we privileged to meet their elderly Hungarian neighbour, June (regular readers of Celia's blog will know who I'm referring to). Further, Celia prepared a delicious feast that included an antipasto platter served with her burrato flour sourdough, Pete's quince jelly, some fresh ricotta from her local deli, rocky road and a Hungarian cottage cheese cake. When I spread some quince jelly onto a slice of bread and topped it with ricotta, everybody stared at me wondering why. Then my Peter tasted a piece and nodded in agreement, before preparing one for himself. Can I tell you, it's a lovely combination! Before we left, Celia presented me with a jar of the jelly (among other things, thanks love xox) and so this morning I made some fresh ricotta and served it with some freshly baked (store bought) artisan sour dough. Bliss! If you'd like to try making ricotta, you don't need fancy equipment, just some cheesecloth (or unused Chux kitchen cloth), a small colander and a pyrex bowl. Heat two litres of low fat milk in a large saucepan and stir until the milk is simmering. As soon as it begins to boil, take it off the heat and stir in the juice of two fresh lemons. Pop the pan back onto the stove, lower the heat and, keep stirring. The milk will separate into soft curds and green-tinged whey. Now, using a slotted spoon or mesh strainer, gather up the curds and carefully transfer them to the colander which you have lined with cheesecloth and placed over a pyrex bowl. Bring the cheesecloth together and squeeze out a little of the moisture from the wrapped curds, but not too much as the ricotta will be too dry. Serve while warm, either as I have shown you above, or perhaps with my breakfast hotcakes and fresh strawberries, or with this exquisite minted blueberry sauce. There are pears in my kitchen. Pear tarte tatin is one my favourite Autumn desserts, but I also love to make compote with saffron and vanilla. I'll be eating plenty of pears throughout the season, bought fresh from our local farmer's market. Also in my kitchen are several baby golden nugget pumpkins in my kitchen, which were given to me by my friend, Charlie Costelloe from Pialligo Estate. Tell me, what's the best way to cook these little beauties? In my kitchen I have some smoked garlic from Eden Smoke House, kindly given to me by owner Stan Soroka during visit to the Sapphire Coast recently. I think this smoked garlic will be used to enhance all kinds of cool weather dishes. There's some Bionade in my kitchen, a brewed non alcoholic drink from Germany. It's organic, free from chemicals and preservatives, and is available in Lychee, Elderberry, Herbs, and Orange and Ginger flavours. Interesting and refreshing. Plum dumplings have been on the menu at our place and in my kitchen are these tiny plums which are the last of the fruit from orchards at Pialligo. They're sweet and succulent, and are excellent eaten fresh from the hand (with a cloth to catch all the spills), and also lovely made into desserts and sauces. And finally, in my kitchen is this Italian carnaroli rice spotted in the supermarket at Haberfield in Sydney. It will be wonderful in my risotto dishes, including this quick and easy mushroom risotto which I make in my rice cooker. I like to cook risotto in the traditional way, of course, but developed this method when I was still working full time. It's great for midweek meals and, truly, it tastes superb! Tell me dear readers, what good things do you have in your kitchen this month? And what's the most popular ingredient or dish on your menu right now?
31/3/2014 10:45:00 pm
Hello Lizzy. Has another month passed already...I almost set my clock to these In My Kitchen posts! I can only imagine that lunch with Celia was memorable. Quince jelly, ricotta and real bread sound like a perfect combination to me. Fresh ricotta is gorgeous isn't it? Thanks for the reminder!
Lizzy
1/4/2014 09:52:44 am
Hi Jane... yes, can you believe that it's April already!? We seem to have had an extended summer this year, perhaps due to spending time by the beach. The lunch with Celia and Pete (and June) was delicious and indeed memorable. They are such lovely people. Thank you for stopping by... happy cooking xo 1/4/2014 01:54:24 am
There are always so many tasty goodies in your kitchen Lizzy.
Lizzy
1/4/2014 09:53:04 am
Thank you, Mandy, you too xo You have some lovely items in your pantry Lizzy. This was also a most interesting and informative post for me. The approach to the cheese slice is really attractive and I was surprised not many people thought of it before. Just like the fruit slices, putting a lattice on top, I can think of several advantages over the flat tops. I intend to try it, but what got me really fired up was your instructions to making ricotta. I tried it once and it was a complete disaster. I would like to try it again one of these days. :-)
Lizzy
1/4/2014 09:55:05 am
Zsuzsa, thank you. The cake that you speak of was my friend Celia's recipe from her Hungarian neighbour June, or Juliska. I have yet to try baking that one, it was truly delicious!
Lizzy
1/4/2014 09:50:38 am
Hi Anne, yes, I make a second batch with the whey... actually it's said that the whey makes the best ricotta. Let me know how you go : ) 1/4/2014 06:37:58 am
The Bionade sounds interesting. Is it really sweet? I'm not really one for really sugary drinks.
Lizzy
1/4/2014 09:50:01 am
Hi Mary, no, it's not sweet at all, I should have mentioned that... I don't like sugary drinks either. : )
Lizzy
1/4/2014 11:11:36 am
It is, Franscesca, I used it (the garlic) in a teriyaki sauce I made last night and it added just a hint of deliciousness! The ricotta and quince jelly together is divine! : ) 1/4/2014 12:50:35 pm
Lovely round up Lizzy! I have that exact same fleur de sel. I bought it from a little deli in Paris.
Lizzy
1/4/2014 12:56:53 pm
Thanks lovely. May I ask, have you used any yet? 1/4/2014 01:25:19 pm
another mouth watering ktchen post lizzy. i love these sticky beaks :-)
Lizzy
1/4/2014 01:37:15 pm
Elizabeth, thanks so much! I cut one small one open and it was all seeds... so I wasn't sure. I didn't want to cut any others open without some expert guidance, as these are a 'new' vegie to me. They are pretty, aren't they! Thanks for stopping by. Did you see my note on your comments page on your site? 1/4/2014 01:44:01 pm
G'day! I can't believe another month has passed also Lizzy!
Lizzy
2/4/2014 07:49:46 am
Hi Joanne, I know, it'll be Christmas before we know it! Thanks for stopping by : ) 1/4/2014 02:17:46 pm
Smoked garlic sounds good! You've got some great stuff in your kitchen this month. And I really do need to get onboard with making my own cheese one of these day. Fun read -- thanks.
Lizzy
2/4/2014 07:50:08 am
John, many thanks! : )
Lizzy
2/4/2014 07:51:04 am
Hi Kazari, give the ricotta making a try, it's easy and fun! Your swordfish sounds deliciously fresh, as do the apples! Are they home grown?
Eha
1/4/2014 03:01:17 pm
Love your very easy way of making ricotta and shall try come weekend a la Liz!! Did not know carnaroli was available in Sydney and messages will be sent to gfs there: 'help'!!! But I have to admit that I find stirring risotto the 'long way' most pleasureable and therapeutic, and you and a certain chef with a French accent notwithstanding, shall continue to make it my way :) ! Hardly use any salt but have always wanted to try that one from the Camargue . . . possibly 'cause have always wanted to go to that part of France!!!
Lizzy
2/4/2014 07:52:23 am
Hi Eha... risotto making is good for the soul, that's for sure. The carnaroli was from the Haberfield supermarket, but I'm sure I saw it in the deli too! You mean you haven't been to that part of France? I sure haven't either. : )
Lizzy
2/4/2014 07:53:31 am
Hi Christina, re the IMK posts, Celia has been doing them for years, and I think I've been participating for that long too. Yes, life is short, indulge in some Fleur de Sel! Thanks for stopping by : ) 1/4/2014 03:53:17 pm
Hi Liz, How lovely that you were able to catch up with Celia. Sounds like it was a beautiful lunch!
Lizzy
2/4/2014 07:53:59 am
Hi Christine, yes it was indeed. 1/4/2014 05:31:21 pm
Nice things. About bread with jam and cheese...I grew up with it. It wasn't "ricotta", but good white famers cheese. Delicious with honey too! :) ela
Lizzy
2/4/2014 07:49:07 am
That sounds delicious, Ela : ) 1/4/2014 09:14:37 pm
Another wonderful load of goodies in your kitchen. I can't believe it's time to get out the camera again. I'd better find something worthy! :)
Lizzy
2/4/2014 07:48:41 am
Hi Maureen, the months are just flying past! I'm sure you'll find something special in your kitchen to show off xo 1/4/2014 10:43:39 pm
You have so many wonderful things in your kitchen. I love the sound of Celia's lunch - it would be a privilege to dine in her home any time - she's a whizz at putting things together. We're coming into risotto season so that rice will be very handy xx
Lizzy
2/4/2014 07:48:00 am
Hi Charlie, yes indeed, Celia is quite the cook! I love risotto, Charlie, so when I saw that I grabbed a box for us and a box for Celia too! xo 2/4/2014 12:09:47 am
Aren't 't Celia and her family wonderful Lizzy! You have so many goodies here as usual :) I'm loving pears art the moment too, so very sweet and juicy x
Lizzy
2/4/2014 07:47:07 am
They are indeed, Bec, very kind people! Pears are just one of the good things about Autumn, don't you agree? xo
Lizzy
2/4/2014 07:46:24 am
Thanks Glenda, 'twas. 2/4/2014 07:56:55 am
Smoked garlic in a jar? What a fabulous idea...I need to get my hands on that. Thank you for sharing the suggestion x
Lizzy
2/4/2014 08:05:28 am
Thanks Deena, it's wonderful!
Andrea
2/4/2014 10:58:59 am
Love reading "in my kitchen", always feel inspired and now I'm on a day going to make ricotta, and have a yen to make some bread, thinking the ricotta will go nicely with crabapple jam I have in my kitchen. I love going to Haberfield, I remember doing a Maeve O'Mara gourmet tour walking tour, it was fantastic! (A dear friend gave it to us as a gift). The most interesting thing for me in my kitchen I'm finding it's a packet of freekah and a jar of pickled samphire, not quite sure what I will do with them both ! X
Lizzy
2/4/2014 12:20:29 pm
Andrea, sounds delicious! I will ask around about the samphire, some of my gourmet friends might be able to advise. For bread recipes, pop into Celia's blog at Fig Jam and Lime Cordial. And for the freekeh, try Food Watch by Catherine Saxelby xo
Andrea
2/4/2014 08:44:17 pm
Thanks for the tips!!!! Xx 2/4/2014 03:05:40 pm
Great post Lizzy. I'm extremely jealous of your fluer de sel. Did you get it locally? I adore fruit and cheese together. I find making my own ricotta so satisfying. I can imagine those little pumpkins, scooped out and stuffed with rice, vegetables and cheese and roasted until they are all meltingly tender.
Lizzy
3/4/2014 09:08:48 am
Hi Jennifer, thanks for your kind words... and also for the hints on cooking the pumpkins. That sounds really good. The fleur de sel came from Le Tres Bon, a little French restaurant and cooking school in Bungendore, NSW.
Lisa the Gourmet Wog
3/4/2014 09:01:42 am
What a privilege it must have been having lunch at Celia's!! So much gorgeous produce and all home made :)
Lizzy
3/4/2014 09:09:12 am
It sure was, Lisa. The smoked garlic is incredibly flavoursome! Thanks for stopping by. Darling, we missed you as soon as you and Peter left! I'm just sorry it was raining so we couldn't go out and plunder the garden for you as well. And do you know, until you tried it, we'd never had ricotta and Pete's quince jelly - the Italians around here always have ricotta and honey though. Thank you for the quinces, they were delicious - we've since gone up to the shops to buy some to make more quince jelly! And smoked garlic!! How do you manage to not just eat that with a spoon? :) xxx
Lizzy
4/4/2014 11:37:02 am
You are so very kind Celia, we had the BEST day, such a pity we had to go, but we were also conscious that we should not take up your afternoon darling. Your Pete's quince jelly is so yummy, we've polished off half the jar! I will have to seek out your recipe and try my hand at it! The smoked garlic is good! Many hugs from a very rainy day in Canberra xox
Lizzy
4/4/2014 11:37:44 am
Thanks so much Danielle : ) 5/4/2014 12:37:35 am
I much prefer Carnaroli to Arborio but it can be harder to find. Georgio Locatelli told me that it was the king of rice and I agree. How lucky to visit Celia - one online friend I would love to meet.
Lizzy
5/4/2014 11:05:05 am
Oh Sally, you're met Georgio! Wow. It is the king of rice, isn't it. Celia is just the best! Thank you kindly for your visit.
Lizzy
5/4/2014 11:06:05 am
David, your salt post was amazing! So very interesting! Incidentally, about ANZAC biscuits, there is some background here http://www.bizzylizzysgoodthings.com/2/post/2012/04/honey-anzac-biscuits.html and here http://www.bizzylizzysgoodthings.com/2/post/2013/04/macadamia-anzac-biscuits.html 6/4/2014 01:43:41 pm
You have all my favourite things in your kitchen :) My friend brought me that fleur de sel back from his trip to France. I save it for sprinkling over juicy tomatoes and other fresh produce. I haven't made my own ricotta for ages. It always surprises me how much ricotta you get just from the whey, but I add a cup of milk just to boost my yield. Thanks for sharing.
Lizzy
11/4/2014 11:53:33 pm
The whey works well, doesn't it Tania! 11/4/2014 01:24:48 am
Liz, your bread & jam & ricotta combo is entirely appealing, especially with fresh, warm, homemade ricotta. I made a batch of it recently (for the first time) and truthfully, it almost didn't make it into the lasagna I'd planned for dinner! The smoked garlic sounds marvelous, too, and I'm going to check out your rice cooker risotto recipe!
Lizzy
11/4/2014 11:53:03 pm
Thanks Kim : ) 13/4/2014 12:06:06 pm
Love the Fleur de Sel and in fact, your picture reminded me that I have ajar hidden at the back of the cupboard so I've hunted it out. I too love plums and pears and have a big pile for some upcoming Easter cooking. I read this as soon as it went up but I have had a sore paw for a while and am only know able to tentatively tap the keyboard now. Cheers! Fiona xx
Lizzy
23/4/2014 02:26:46 pm
Oh poor Fiona, are you mended now? xox Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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