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In my kitchen… October 2014

It’s been a while since I last did this so am posting a few things from over the months.

In my kitchen…

is a seafood linguine. A simple dish I threw together one night when I couldn’t be bothered mucking around.

In my kitchen…

are some baked treats.

I was asked to run the cafe for the local Flower and Craft Show here in Blackheath and so I baked my socks off and roped in The Mothership™, Mr Boyfriend and Mr ex-Boyfriend to help. I named it ‘Greta’s Kitchen’ after my Gran who taught me how to cook.

I had carrot cake, banana cake, Malted Teaser brownies, Salty Seadog brownies (salted caramel) and scones.

Everything went down a treat and we had a good couple of days – I’ve been asked to front up again next year, so will have to put my thinking cap on and serve up something different next year.

In my kitchen…

are lamb and vegetable pasties. I had some leftover roast lamb and was going through some books to see what I could do with it and Delia suggested pasties – how right she was!

In my kitchen…

is a red cabbage, raw beetroot, green bean and sheep milk feta salad.

I’ve subscribed to a magazine via iPad from New Zealand called ‘Dish’ and got this out of the latest issue. Was very good!

Outside my kitchen…

is snow! We had a late fall of snow this year in October – 20cm in total. And to think the same time last year we were in the middle of bushfires. It didn’t last and we’re back to hot Spring weather and there have already been some fires further down the Mountains.

In my kitchen…

is the start of the Christmas cooking.

I made the pudding, which is an old family recipe and it’s now hanging up in the airing cupboard until Christmas Day. Now on to all the cakes, biscuits and other treats.

Thanks to Celia from Fig Jam and Lime Cordial for hosting the monthly In My Kitchen, check out the other kitchens.

11 Comments

  1. danielle danielle

    Why do you start cooking Christmas food so early?

    • Andrew Andrew

      The pudding and cakes have time to develop flavour from the brandy, etc. The pudding needs to dry out thoroughly between boilings, so the longer the better. The cakes get a slurp of brandy every week too, which adds to the flavour. AND, I make about six or seven cakes for Christmas presents so I need to get a head start! 🙂

  2. Hi Andrew! You’ve certainly been busy! I can only imagine the work it took to prepare all those fabulous goodies for your most successful ‘Greta’s Kitchen’! Congratulations on your Christmas preparations – you’ve inspired me to get a wriggle on! Cheers!

    • Andrew Andrew

      Thanks Marian. Took a couple days to do the baking for the cafe, but it was well worth it. Still so much to do for Christmas – I like to get a very early start! 🙂

    • Andrew Andrew

      Thanks Fergie!

  3. G’day! Really enjoyed your post today Andrew and wish I could try one of your Malted Teaser brownies today!
    Thanks for this month’s kitchen view and Christmas will be right around the corner too! Cheers! Joanne

    • Andrew Andrew

      Thanks Joanne! Malted Teaser brownies are just yum!

  4. Both your pasties and Chrissy cake look really good! Do you believe that snow fell In October in Australia! Unheard of! Such crazy weather we’re having at the moment – my summer cold has been hanging around for 6 weeks! Thanks for a look in your kitchen, see you next month at IMK

  5. Snow in the mountains in October! That’s crazy – it’s almost like a white Christmas! What a great job you did on the cafe, all the food looks delicious. The feta salad looks amazing too! 🙂

  6. All your baking looks fabulous! 🙂

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