Friday, March 06, 2015

In My Kitchen ~ March 2015


I wasn't going to write an In My Kitchen post this month, because despite the fact interesting food-things have been happening here, I seem to have been very slack at capturing them with the camera. Actually, to rephrase that, most things have been made late afternoon or for dinner, and I'm reluctant to photograph things under fluro lighting at night, the result just isn't pleasing..


But I was so keen to share with you this roast lamb that I thought it wouldn't matter if just once my In My Kitchen post was short.

You see this was a very special roast lamb. It's pictured here half way through roasting, when we pulled it out to baste it and admire it and photograph it. It's a leg roast from our first ever home grown lamb. Our very own organic, pasture raised, well-treated, home produced lamb. And boy was it delicious.
It's so exciting to have in our freezer our own homegrown beef and chicken (a supply which was topped up today after a morning spent plucking and processing some chooks), and now our own lamb too!


Another thing which is in my kitchen is this jar of Rosella Jam.
I made this back in October, in anticipation of the lamb. It was lovely to be able to finally open it and enjoy it with dinner the other evening.
I made this with Rapadura*, so it is completely refined-sugar-free. After searching online for a Rosella Jam recipe made without loads of white sugar, and not being able to find any, I ended up just winging it.
The result, if I say so myself, was lovely. In light of the fact that I couldn't find what I wanted online, the next time I make this Jam I must try and remember to write down the recipe and share it here.


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There is, of course, more than lamb and jam happening in my kitchen.
As I type there is a rack of beautiful spelt bread rolls cooling next to me. They smell amazing.

There's also several large bags of organic grain sitting on the kitchen table. We grind all of our own flour, and so buy organic Spelt and wheat whole. It can be expensive through local stores, so we order through a co-op instead. The order arrived yesterday, now with grain in the house again my poor starved sourdough can get fed!

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Is their much in the way of food happening in your world lately?
Make sure you hop over to Celia's and check out all the other IMK posts for March :-)


Have a good weekend,

Sarah x




*Rapadura is simply evaporated cane juice. It's similar in texture to brown sugar and is a lovely golden brown with a caramel flavour. The one that we buy is Organic too, and is what we use in all of our cooking, aside from honey.

19 comments

  1. You are amazing Sarah! Everything sounds and looks so amazing! And I can only imagine the pride you must feel from eating straight from your farm! Wishing you a lovely weekend pal! Nicole xo

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    1. Thank-you Nicole, yes it is a lovely feeling! :-) Hope you are having a good week x

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  2. Hi Sarah. Do you know what...I hardly ever take photos under artificial light either. Or, if I do, I am usually disappointed with them. But, your lamb looks just like a lamb roast should, and I am sure it tasted and smelt sensational. Eating home grown meat is an enormous achievement.

    The photo of your jam is truly amazing! Have a great weekend x

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    1. Thank-you Jane! It is a great achievement, I sometimes forget how long I wanted to have our own beef and now I sort of take that freezer full of meat for granted :-)

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  3. Congratulations on your first homegrown lamb. What a delicious meal that would have been. I don't like taking photos in artificial light either. I try to do baking in the morning so I have good light for photos. It doesn't always work out like that though. Sometimes I just want to bake and not take any photos. The joys of blogging about food! I would love the recipe for your jam. I don't like using white sugar in my jams but if I have to I try and reduce the amount. I like to taste the fruit flavour and not the sweetness of the sugar. Beautiful post Sarah xx

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    1. Thanks so much Simone; I'll try and remember to share that recipe next time I make a batch! x

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  4. oh wow that is marvellous. your own beautiful produce. good on you.

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  5. Devine! I know what you mean about night time photos, but daylight savings is almost at an end and will make it even trickier....

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    1. We don't have daylight savings in Queensland (which I am glad of!), but the coming of winter will make photography hours a little shorter :-)

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  6. How wonderful to have meat from animals raised yourself. That's fantastic!
    Kavey (first time joining IMK!)

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  7. Congratulations on your first lamb and it looks delicious. I'll be looking out for your jam recipe as that sounds fabulous too, I have some rapadura ready and waiting!

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  8. Lamb & Jam – the classic combo. You should be rightly proud of that lamb and it looks good to boot. I know what you mean about photos in the afternoon evening. The wonders and concoctions I had made through the years that haven't made it onto the blog because of harsh or poor lighting. I hear you! cheers

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    1. Blogging about food can be tricky sometimes, can't it? Thanks for stopping by x

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  9. Just catching up here. And loving all your sheep photos and ditto the roast lamb ones. I've joined in with IMK again this month too, with a short post and hardly any food pics. I'd never heard of Rapadura but will be checking it out.

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    1. I'll have to check out your IMK post :-) Rapadura is great :-)

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  10. I have finally got around to the IMK blogs this month, just intake for the next lot! :)
    How exciting to be eating your own lamb, I can almost taste it after buying some organic lamb at christmas from a producer in longreach!
    I have rosella, up to my armpits at the moment, but I have been making them with normal white sugar... I must try the rapadura for a batch as I'm sure it will be very tasty! Thanks for sharing! Liz x

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