🧵 From the Kitchen today:
🍛 I'm about to put some more Eggplant Dal into the slow cooker for the freezer, to continue using up the eggplant glut. I've been having #FreezerFridays each week, using something from the freezer, so there IS some space atm #unusual
🍆 And in this coolth, I'll roast eggplants in the oven for baba ganoush, also for the freezer. For smokiness I love the stove top, but in bulk it has to be the oven or BBQ. BBQ is best for peeling ease but #raining today
🥒 Continuing some grating of zukes for the freezer, for rice dishes, patties, muffins, pakora, uttapam, pudla/cheela, farinata, and so much more. Really setting up for #Winter.
🍚 Remember when I bought 10kg instead of 5kg of rice? Ooof. But at least it is the most beautiful aged and long grain basmati. We are eating a lot of rice!
🍚 Rice freezes really well, but I don't tend to do that EXCEPT when I want to freeze separate meals - a curry with rice in a freezer container.
🍚 I love cuisines that have a huge range of #vegetarian rice dishes.
🍞 If I get to the shops today I'll make a Pumpkin Cardamom Breakfast Loaf, which is a loaf-cake not bread. (I need dates and coconut yoghurt.) It is gluten and dairy free, which I am keen to try. The recipe is from Australian Food, by Bill Granger.
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🧵 /2
🧄 Also, I began in the kitchen today by making garlic paste, ginger paste and chilli paste - each one is just blended with vinegar and salt for preserving. So handy to have them in the fridge for easy use. Buy when cheap and make the pastes for use through the expensive times.
🥄 The Kitchen smells amazing, btw!
➕ there will/might be more... To be updated
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🧵 /3 From the Kitchen
Lunch today - I wanted to use up the last of the orzo pasta and the last of the teeny soup pasta, so mixed them with grated zucchini, basil and thyme, roasted tomatoes, and cream. Delicious!
#FromTheKitchen #WhatIAmCooking #cookingAU #cooking #food
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Not2day
Mitzy@aus.social@ramesh @LifeTimeCooking we have eggplants on the bush right now. Such lovely looking vegetables, but I’m never quite sure what to do with them other than eggplant chutney and eggplant parmigiana. I must google some new recipes.
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@ramesh 😃 Thanks - but only ever an approximation . Punjabi food is pretty good, hey.
The eggplant cooks so that it is really soft and silky. It is utterly delicious.
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@LifeTimeCooking
Yeah, eggplant needs to be cooked well to make it soft else the outer layer could give a plastic chewing feel.
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@ramesh Oh you are right. This one is cooked in a slow cooker - 6 hours - so the eggplant is super super soft.
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