This Easter Sunday is the time to launch one of my other great enjoyments to the world....
Sunday night in the kitchen...
We have spent many enjoyable hours at the markets over the weekend, meeting local people and others from so many places around the world.
Besides selling at the markets each week, I buy fresh, in season produce. Today I bought several kilograms of tomatoes (he was selling right opposite me, how could I not)? A quiche, I first thought. That would get rid of a few. But the box holds several kilograms. Browsing through a couple of my favourite Autumn cooking/preserve books, I then remembered. This is the time to make tomato based sauces for bolognese sauce, lasagne and so on, rather than relying on tinned tomatoes through winter. So we've begun the process tonight. A couple of dozen tomatoes, chopped, several onions, chopped, a whole knob of garlic, crushed in my super-duper garlic crusher (purchased recently at my local Habitat store and changed my life), some red wine and the secret ingredient: 41 south Ginseng Spice (one of its secret ingredients is Tasmanian mountain pepper berries), because I had no fresh oregano, parsley or other herbs I wanted to add available. I did not want to go out again. It is now slow cooking on the stove. When it is ready I shall freeze it into smaller containers, ready to use over the coming winter months.
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| Jake visiting from London, found this enormous acorn leaf. |
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| The fantastic garlic crusher, and ginseng spice |
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