Dearest Celia – (she who leads the sharing of this discussion) I may not be as regular as you but I will try.
Here is my May offering. I will be travelling soon and cooking in temporary kitchens so watch this space for kitchens abroad.
This is an original Tagine, witness the small hole in the top to allow steam to escape.
The dessert is Bonet, a northern Italian version of French Creme Caramel. With the addition of amaretti biscuits, rum and chocolate it is unctuous and delicious. The Bonet made in the straight sided souffle dish went to our other neighbours who have been giving us eggs from their Chinese Silkie Bantams.
I have a new batch of my home-made red sweet chilli sauce. I made some last year but every time I opened the fridge door I felt compelled to shake it as it separated. I have now learned the trick of adding a little potato flour a good tip as it suspends the chilli rather than have it slither down to the bottom of the bottle.
I always keep Amaretti biscuits in my pantry, this time I have bought two boxes for $5, a special at Pennisi in Brisbane’s Woolloongabba. This brand is are softer in texture than most Amaretti. I used the drier version Amaretti biscuits I already had in the cupboard for the Bonet in case you are wondering.
I have replaced two Sunbeam Oskar mini processors in my Toowong kitchen and then the Sunbeam mini broke down in the Tasmanian kitchen last year so I am not longer wedded to buying that brand! So here is my new Cuisineart mini processor. I have a large processor too but find a small one very handy for pestos, pastes, mayonnaise etc but when I began the search for a small processor only two brands had holes in the top to allow you to drip oil through the lid.