cast iron cookware.

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Prepare yourselves for a rant.

I love cast iron. When I started cooking with it, at the beginning of last year, I declared that I would never ever use another frying medium. And, lucky for you, I’ve prepared a list of reasons why.

Please read on: if I can convert one person to the wonders of cast iron (and thus make your life easier) then my week will be made.

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le creuset 29cm oval cocotte (dutch oven).

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I was planning to write a full on review of this “gorgeous babe-o-rama”, as one of my friends on facebook called it, but let’s face it – everyone knows they’re amazing.

So far I have used it for searing, roasting, making stock and gravy, and finally making risotto (you may have guessed that I scored a rather large roast from my parents – they’re farmers – so everything has been lamb so far, even the risotto which was delicious, and which I’ll post a recipe for).

AND IT HAS ALL WORKED OUT BEAUTIFULLY – the roast was, no jokes, the best of my life. And my mum is a farmer’s wife – she knows how to roast.

And may I say – it washes beautifully too! Following gravy-making it had these nasty looking baked on streaks down the side, and I thought gosh – that’s gonna be hard to clean off. But it came right off with no trouble at all! I couldn’t believe my eyes. I’m never using another dish.

 

Another point I’d like to make, in case anyone got here by google searching “How do I remove the label from my Le Creuset?” I google searched that! I did! And you know what, there were no solutions apart from one lady who soaked it in WD-40 for four hours. My goodness!

So I just threw it in the oven with the label on (and the roast in it, obviously) and after about an hour at 160 degrees Celsius, I pulled the edge with a pair of tweezers and it lifted right off.

 

I really hope this helps someone, because I was tearing my hair out.

 

O, and as an intriguing aside: in the 1950s, Le Creuset purchased a rival company called Cousances. Fun fact: my grandmother actually owns a Cousances pot – I’m guessing they’re pretty rare given that all of the ones made after they were bought by Le Creuset are stamped with Le Creuset rather than Cousances. Anyway, Mum’s using it at the moment (though not for roasts! What!) and it will obviously be mine eventually. What I love about these things is they simply never give up.

 

Recipes to follow of my kickass roast and risotto!

things every kitchen should have: a mezzaluna.

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Mezzaluna means half-moon in Italian, and as you can see it’s a very nice looking kind of half-moon shaped knife. Two handles make it super easy to chop really fast, and it looks really impressive too! It also has double blades, so it won’t fall over if you get too enthusiastic – and of course, it chops things in half the time one blade would take!

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exciting things from the kitchen (picture clear out).

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Yum … potato flatbread. Does not keep well, but makes for the most awesome picnic snack with dip and salami and chicken and whatnot.

I love how well used our pizza stone is. They’re like wooden spoons, they only become legit when they get nice and used looking.

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Also yum … cupcakes. I’ve made so many cupcakes recently. All the same flavour – double chocolate and boysenberry. And, try not to judge my fridge. I know it’s very full. But, mainly of cupcakes, and the rest is pretty much stuff to make cupcakes. Except maybe the garlic.

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Because I’m awesome – a cupcake carrier. It comes with a second tray that sits on top and carries another dozen cupcakes. So cool! Used it for a picnic in the domain today. It was lovely. (Our friends who we picnicked with brought homemade tortillas and we wrapped hot roast chicken in them. Mmmm!)

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And the fresh batch, cooling under my super snazzy $4 food cover. Isn’t it just gorgeous? Red polkadots and lace! Could it be more me? No.

caketins

Caketin stack! And, a tonne of books (but not our whole collection by a long shot).

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Colourful cookware! Flan, casserole, teapot, ramekins. And yes, all of my cookware is brightly coloured. The jug, which can be seen in the background, lights up when you boil it … it’s the whole reason we bought it.

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Spice jars: cumin, turmeric and paprika. We’ve since added chili, coriander, cinnamon and ginger (don’t fear, my cooking repertoire was not devoid of these spices, we just bought them in much more normal quantities, i.e. tiny little 40g boxes).

creme brulee

Regular creme brulee …

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And creme brulee with strawberries trapped below the surface. DELICIOUS.

 

Well … that ought to keep you going until I make something more interesting. Enjoy! If you want a recipe for anything, comment and let me know, I’ll be glad to share.

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