Here's what's happening in my kitchen at the moment...
Mrs Bridges Chipotle, Bean & Chilli Chutney:
You can't beat homemade ricotta. It's essential for making Ricotta Gnocchi with Butter Toasted Walnuts and Thyme. Well, not essential, but it makes it super special.
Macrobiotic Sea Salt:
I use salt everyday in just about every dish. Quality salt is important to me. It's always on hand in my kitchen, always just within arms reach. It brings out the savouriness in savoury dishes and the sweetness in sweet dishes. It's the salt of the earth.
I've been making batches and batches of these crusty, chewy delicious baguettes lately. They have been disappearing just as fast as I can churn them out. Seriously, if someone told me I couldn't eat bread anymore, they may as well just take me out into the paddock and shoot me.
We eat tons of seaweed. My pantry is stacked with packets and packets of wakame, aonori, hijiki, kombu, nori... My insides must look like a veritable kelp forest (try not to visualise that.)
More falcon ware, because a girl can never have too many enamel cooking and drinking vessels.
I've had a craving for Zereshk Polow (Iranian Chicken and Rice with Barberries) for a while now. I guess we all know what's going to be on the menu at my house in the not too distant future.
This stuff takes a roasted chicken and avocado sandwich to a whole new level.