Saturday, 3 October 2015

In My Kitchen - October 2015

Greetings to the 'In My Kitchen' family who hail from all corners of the globe! I haven't done an IMK post for what seems like ages, due mainly to hubby recently undergoing surgery. My love of all things food, cooking, books, blogging and gadgets has taken somewhat of a back seat. But, its great to say he is on the mend, and my mojo is slowly returning. 

So In My Kitchen... there has been experimental baking, using an unusual ingredient. Aquafaba.  
Um... what did I say? Aquafaba. Aqua = water, and faba = bean. Bean water, the stuff usually discarded from a can of chick peas! If you whip it in a stand mixer (or a hand mixer) it Will. Become. Meringue. and can be manipulated and cooked exactly the same as egg meringue.


I was also lucky enough to receive a box of fresh Australian Asparagus from the lovely Vicki Leng of the Australian Asparagus Council. This lovely produce was turned into a variety of dishes, including....


A puff pastry tart (made in my favourite tin which perfectly fits one ready made pastry square)... and


Crunchy, salty morsels, wrapped in serrano ham.


In My Kitchen... was a deliciously different roast beef dish. Roast Beef Stroganoff and it was, in my humble opinion, an absolute show stopper. A 'go to' dish for sure when throwing a nice dinner party. The trick was oiling and rubbing the beef in sweet paprika first, as shown here...


In My (outdoor) Kitchen... is an ever expanding array of spring plantings. Mainly seedlings, but I'm trying my hand at growing a few veg from seed this year, so keep your fingers crossed for me! Here is some wonderful passionfruit, that have already started entwining themselves on their rebar support frame. 


In My Kitchen is a banana and chocolate loaf, made with banana, eggs, baking soda, almond meal, maple syrup and coconut flour. I so love coconut, and the coconut flour gives this bake a wonderful new dimension. 


And finally, In My City of Canberra is the wonderful Floriade. This year's theme is Reflections, a 100 year tribute to the Anzac landing at Gallipoli.


So, what's been going on in your kitchen this month? 
Feel free to drop me a comment, I would love to hear from you! :) 

The IMK series is founded by the lovely Celia, of Fig Jam and Lime Cordial blog fame. Pop over to her site to see other IMK posts, and maybe create one of your own :)  
Cheers, Kirsty 

36 comments:

  1. I've read so much about aquafaba but have yet to give it a go. Maybe this weekend? As for that baking tin... I love it! Even before I get to the end of the post I was on to Peter's of Kensingnton to have a look for one. Cheers

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    1. Fiona, you won't regret buying that tin. It has a removable base too, so just another plus! I have yet to give aquafaba another go... I'm thinking macarons next maybe.

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  2. Would that Vicki Leng be the same Vikki the Vego from the 80's? I still think of her when I pour a sploosh of oil or add a splurge of something to a dish! That's interesting about the bean liquid, can't say it sounds too appealing, is it because of the protein? I probably should go to the link and have a look shouldn't I? We are picking 4 or 5 spears of asparagus a day and the keeping it tip by putting cut stem in a glass of water works brilliantly. Cheers :)

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    1. Hi there, yes, it's Vikki the Vego (Vikki Leng)… she's wonderful!

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  3. Have loved making these meringues and using up the chickpeas for other dishes?. Have you made the chick[ea mayo yet?. Theres a video on my blog. have a look its a fabulous mayo.. I love asparagus so much. The tart looks perfect. Glad to hear things are better for your husband

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    1. No, I haven't ventured beyond my blob meringues yet. I'm part of a Facebook page called Aquafaba Everything and the ideas they post are great!

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  4. Hi Kirsty, I have never heard of bean water, not that I need any egg white substitutes I always have about a dozen in the freezer. Your cake sounds and looks fab.

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    1. I too don't have the need for substitutes, but was so very curious to try this out for myself. I couldn't believe how much volume one can produced, I'm so glad I didn't use two cans worth!

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  5. Kirsty! I literately wanted to lick my computer screen seeing those serano wrapped spears...

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    1. haha! they were soooo very good, I should have done more!

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  6. Kirsty, I've seen a couple of recipes for "bean water meringue" and stared (somewhat disbelieving and incredulous) at the results. Can it really be? Thanks for verifying that it's so. (Your first photo convinced me!) I'm also loving your asparagus-sized tart tin and serrano wrapped version, plus that paprikia rubbed roast! Very thoughtful of you, too, to commemorate Anzac's historic anniversary with a beautiful "living" tribute to those who made sacrifices for freedom everywhere.

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    1. Thanks for stopping by Kim. I was skeptical at first with aquafaba and was gobsmacked when I watched it beat up before my eyes to a wonderful white billowy mess.

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  7. Isn't the asparagus just lovely this season!

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    1. Liz, it is. So fresh and tasty. So glad to have accepted Vicki's generous offer, and grateful for the teatowel and salad container too :)

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  8. So, now I want to make and eat asparagus tart... and also get that tart tin.

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    1. I so love that tin, plus I have its cousin, who is slim line and also with removable base. They are so darn handy! I haven't got the teeny ones, too fiddly for me!

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  9. Aquafaba is amazing - and your aerial photo of the asparagus is stunning - I have coconut flour in the cupboard but never feel very brave with it - almond meal and coconut flour seems a good combination

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    1. Johanna, I've been experimenting more and more with coconut flour and it is so nice flavourwise. It also has 'soaking' capacity, so generally a little more liquid/wet ingredients are needed to balance it out, compared to using wheat flour.

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  10. OMG - where did you purchase your square tin from? I need one! And so nice that you are also from Canberra {as I hope that you purchase your tin in Canberra}.

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    1. Hi Shari! Fellow Canberran :) The tin is Baker's Secret and they sell them everywhere (check Harris Scarfe, they are always on sale). I also have the longer, thinner tart tin, same removable base idea, and this one is great for savoury tarts, or even a beautiful chocolate base , and raspberry studded cheesecake-y dessert. Mmmm. Happy baking!

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  11. Aquafaba?!? who knew ordinary bean liquid could be so magical. I'm ready to experiment immediately. Your asparagus tart looks incredible, but my taste buds vote for the serrano-wrapped spears. Yummy dishes in your kitchen this month.

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    1. Everytime I see those wrapped spears I can taste their salty crunch. They were spectacularly good!

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  12. oh yes i keep reading about the chickpea water thing. it is so weird isn't it? who thinks of these things?:) love asparagus. and yes that tart tin looks the business.

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    1. I know! I wonder what else whips? Corn water? red kidney bean water? I suppose experimenting is easy as we would have just discarded the water anyway.

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  13. It all looks so delicious. The asparagus tart and Serrano wrapped asparagus especially have me drooling!

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    1. Thanks Gretchen. I love love tarts. Generally I use a ricotta cheese/egg/parmesan cheese mix, but the recipe I followed above was more eggy. Still, was a great tart and went down a treat.

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  14. Good to have you back Kirsty & I'm glad your hubby is on the mend. Great tip to keep in mind for using the juice from the chickpea can - I'm looking forward to trying it. Love you banana chocolate loaf - is there a recipe for that please? I still have yet to find the perfect banana bread/cake for us. Good luck with your veggie patch :)

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    1. Hi Nicole, I should do a post for the recipe, but I might leave that for another coconut flour creation. The recipe is from a book called The Healthy Coconut Flour Cookbook by Erica Kerwien.
      Whisk together 3/4 cup almond flour, 1/4 cup coconut flour, 3/4 teaspoon baking soda. New bowl = 2 tablespoons olive oil, 3 x eggs, 2 x mashed bananas, 1/4 cup maple syrup, and I used a generous handful of chocolate chips (calls for 52grams finely shaved chocolate.. nah no time for that). Blend wet.
      Add wet to dry, and bake in loaf tin for approx 30 mins or so, but check on it.
      Enjoy!!
      :) K

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    2. oh, in an oven at 170 fan forced!

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    3. Thank you so much Kirsty. This is awesome, I'm writing it down now :)

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  15. I am so jealous of that tin that perfectly fits a pastry square. It's a treasure! Yay to fresh passionfruit! Mine is starting to produce fruit again which I find very exciting :)

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    1. Ha! I am all about ease and convenience!! I sometimes use pastry as a 'pizza' base, as it makes for such a light crust. Very exciting to hear your passionfruit is fruiting. My hubby is patiently awaiting our first fruit.

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  16. Kirsty, I hope your hubby is ok! Sorry for the late comment, it's been a bit mental here. Coming up for air now! I love your asparagus tart - it's so pretty it looks like a painting! Floriade sounds like it was wonderful! :)

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    1. Thanks Celia, and yes Floriade was wonderful. I took part in a Floriade photography workshop which was just fantastic. So much to take in from a couple of expert photographers. I must make another tart, this time with ricotta, tomato and some chopped bacon. Such a wonderful flavour combo.

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  17. That aparagus tart has me swooning all the way up here!

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