It’s no longer solely ‘my kitchen’ – times are changing. Now that I am working full time, my husband is making purchasing decisions. And now that the boys are getting older, they are keen to assist me in preparing our family meals. This means that what appears in ‘my kitchen’ each month is changing – but I guess that’s life…we are all ever evolving.
There has been a significant shift away from slow cooked winter warms – that I once would have popped into the best halogen oven around lunch time and then served when my husband arrived home. I’m keen to hear from working Mums whether or not they think that a slow cooker is a good investment?
But I still enjoy coming home and making the family meal – which is evolving into a family activity and that brings me a lot of joy!
I haven’t been baking as much, because I’m not at home during the days to whip up a loaf of banana bread or some muffins with the boys. But I think I need to look into what works as a bulk batch and what can be frozen – the lunchbox dilemma is ever present.
If you are interested in seeing what other lovely bloggers have in their kitchen this month, then head over to Sherry Mackay, from Sherry’s Pickings.
In my July kitchen…
**COLLABORATION**
I was so excited to see the new ‘health food’ aisle that has been installed in our local Supabarn in San Souci. I’m a sucker for a cheese platter and I am always on the look out for a delicious healthy option to pop into the school lunch boxes – these ‘Baked Flats’ seem to tick all the boxes.
These ‘Baked Flats’ are tasty, wholesome snacks made from real veg or fruit, that has been squished flat, then dried (not fried) to help retain goodness and concentrate all the natural flavours. A delight enjoyed just as they are, we also find them delicious topped or dipped.
Some great flavour combinations include; red capsicum flats with cucumber yoghurt, zucchini and almond flats with capsicum salsa, sweat corn and paprika flats with tomato salsa or carrot and pepita flats with onion hommus.
In my July kitchen…
It’s winter and winter and roast veggies go together like nothing else. Trust me I love a good baked potato – but they aren’t quick. Here is some of my favourite quick roasties – brussel sprouts, pumpkin (in small pieces), broccolini, red capsicum, asparagus and red onion. I roast at 180 for 20 minutes and then top with 6 eggs whisked with a little milk and grated cheese. Return the pan to the oven for approximately 6 minutes or until the frittata is cooked through.
In my July kitchen…
Have you heard about cooking with a salt block? I hadn’t until I was emailed and asked if I would like to try one {and I haven’t been able to put the cook book – ‘Salt Block Grilling’, by Mark Bitterman – down since it arrived}. I mean, how good does that ‘whole fish salt-seared with preserved-lemon yoghurt’ sound? If you want to hear more about this 100% Australian owned company, then head to www.thesaltbox.com.au
In my July kitchen…
Okay – so I can’t go all winter without a slow cooked something or a delicious roast. I’m finding the joy in the traditional Sunday roast and making the most of the time with my babies {who suddenly don’t feel like ‘babies’ any more}.
Mix together the honey, olive oil, chilli flakes, sea salt, cumin and cinnamon. Massage the rub into the pork. Lay the sliced red onions on a baking tray and then top with the pork. Pour the vinegar around the pork and then place the tray into a 160 degree oven. Cook for 4/5 hours or until the pork is tender and can be pulled apart with a fork.
Have you been hitting up your local farmers market this month? Have you popped into your local Supabarn store lately? Have you got a great business that you would like to have featured in my ‘In My Kitchen’ post? Do you work full time with little ones? How do you handle the juggle? Are you looking for lunch box inspiration? Have you tried anything new in your kitchen this month?
