I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

June 2, 2014

In My Kitchen- June 14




Last week I wasn't really convinced that Winter was on it's way


Sunny skies, warm weather and a remarkable lack of frostiness had me fooled... but with the first of the month came the chills and rain. The skies start to darken at half past four and pots of soup simmer long and slow on the stove

Luckily with the first of the month comes lovely Celia's In My Kitchen roundup where I love to get my voyeuristic peek into usually much more interesting kitchens around the world. Check out the list Here and of course feel free to join in the fun too!



In My Kitchen...
Is a gorgeous silver Cupcake Server. A Mother's Day gift from MiddleC. Isn't it cute? Now I just need to make some cupcakes...




In My Kitchen...
Are some delicious gluten free loaves from a local bakery. Once a week they take pre-orders, then clean out all their equipment just for us InTolerants. Yummo!




In My Kitchen...
Is a gift from BigJ and littlej. This monster 400 odd page wonder and it's 200 odd page Kitchen Manual with all the recipes. I'd love the other 5 books in the series, but I'll have to save up for them one at a time


Everything is explained scientifically and exhaustively- just look at this explanation on the effects of boiling an egg. Who knew it was so tricky!




In My Kitchen...
Ready for my Kitchen Garden, is a Tamarind Tree. Of course I'll have to shelter it through Winter, but I'm planning on dedicating a section of yard to tropical fruits with a bit of a greenhouse soon


In My Kitchen...
Also for the Kitchen Garden, is a Dwarf Cardamom plant. Hopefully it will flower down here, otherwise apparently you can cook with the leaves. Any ideas Dear Readers?




In My Kitchen...
Are a couple of gorgeous Quinces. One of my favourite fruits indeed! Now I just need to decide if I'll roast them, put them in a crumble or cake, or put them into a Tagine with lamb... Decisions, decisions...




In My Kitchen...
Is a little jar of Tomato and Ginger Jam. I found it at a little bake-sale stall at the local shops, and would have bought more if it wasn't sadly the last jar left :(  I love tomato jam and will have to remember to make some from my own garden next season for sure


In My Kitchen...
Are 6 yummy stuffed and rolled Lamb Breasts ready for the oven. Such an economical and delicious cut of meat! For instructions on how to make these look  Here  just please excuse the messy formatting as I was still learning back then :) With these I can feed my family a nice roast for about $3.50-  that's not each, but for the lot of us!




In My Kitchen...
Is a big, beautiful box of Mushrooms from the lovely Ian at Majestic Mushrooms. I have a couple of posts coming up this month with the Australian Mushroom Growers Association, supporting our local suppliers. With Majestic Mushrooms only about 20 minutes drive away, it's certainly local indeed. I can hardly wait to play with them, but they are packed so prettily that I want to gloat over them just a little while longer first :)




So Dear Readers, do you ever gloat over your kitchen goodies, and do you have anything exciting going on in your kitchen this month?





 
Posted by at
Labels: , , , , , ,

52 comments:

  1. Taryn @ The Wooden SpoonsJune 2, 2014 at 7:58 PM

    Winter really did hit all of a sudden this weekend in Canberra didn't it? I just about gloat over all of my kitchen goodies, you could say I'm a well-meaning gloater :) Thanks for the tour Becca.

    ReplyDelete
  2. ElizabethJune 2, 2014 at 8:35 PM

    Thanks for your fantastic IMK post! Those cook books look intense! I have a great Tomato and Chilli Jam recipe that you might like... I haven't posted it on my blog yet, but I could email it to you if you are interested! :)

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:22 PM

      That would be lovely thanks Elizabeth! Tomato and chilli jam sounds gorgeous :)

      Delete
  3. KylieJune 2, 2014 at 10:07 PM

    Im a quince fan too!!!!! So delicious! Your rolled lamb breasts look fantastic- heading over to read post! Thanks for sharing your kitchen xx

    ReplyDelete
  4. Maureen | Orgasmic ChefJune 2, 2014 at 10:19 PM

    OMG I want a cupcake server. :) How cute. Who knew that cooking an egg was so complicated. I must have dumb luck every time.

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:24 PM

      There is such a fine line when it comes to cooking eggs Maureen, I think I fluke it too :)

      Delete
  5. AnonymousJune 2, 2014 at 11:46 PM

    Where is the bread from and how much a loaf? Please and Thank You!

    Michelle

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:24 PM

      Hi Michelle, Spence Bakery is where it comes from and it's about $5 a loaf. You need to pre-order and pre-pay though

      Delete
  6. Tandy | Lavender and Lime (http://tandysinclair.com)June 3, 2014 at 1:25 AM

    I must try and find a cardamom plant!

    ReplyDelete
  7. Gourmet GetawaysJune 3, 2014 at 10:15 AM

    Good book! I think the science is what's called 'Molecular Gastronomy". I especially like your cupcake server. So fancy and practical :).

    Julie
    Gourmet Getaways

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:26 PM

      A bit of luxury indeed with that cupcake server Julie :)

      Delete
  8. SimchaJune 3, 2014 at 11:10 AM

    I went and did the Jamie Oliver lessons and one of the first lessons is all about how to cook eggs. You have to cook them 3 ways, boiled, poached and scrambled and they go in to how many minutes and why on boiled eggs. Very technical :)

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:27 PM

      I guess they are such a foundational part of the pantry that we really need to get it right Simcha. I must just fluke it every time though :)

      Delete
  9. istaJune 3, 2014 at 11:15 AM

    Mhh, quince. I must get some this year and use them. I've nothing new in my kitchen (other than a recipe for chicken & quinoa soup for my slow cooker).

    Though I cooked crumbed chicken liver on Saturday & thougth of you. I used fine polenta+besan flour, and wished I'd had bacon in the fridge too.

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:29 PM

      That sounds like a great recipe Ista, I bet it tastes wonderful, and would be perfect for our current lousy weather!

      Delete
  10. Hotly SpicedJune 3, 2014 at 1:21 PM

    What a lovely tour, Rebecca. You have so many beautiful things to share with us with great variety. I love the cupcake server and how kind and thoughtful of your daughter to buy that for you. I love how you're going to try and grow a tropical garden. I have not seen a tamarind tree or a cardamon plant before. I love the look of your rolled lamb and did you tie those up? You did that so well. I recently bought a scotch fillet and when I opened it up it wasn't tied - not one inch of string! I had to tie it and I did a horrible job. Off to check out your lamb recipe! xx

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:32 PM

      I so hope I can keep my tropicals going Charlie, I know it's not the best climate for them :(
      There's a real knack to tying the meat, but once you know the trick it's easy as pie. Maybe there's a youtube clip that explains it? I had a few lessons before I got it right :) xox

      Delete
  11. celiaJune 3, 2014 at 7:01 PM

    Becca, your kitchen is always filled with so much love! Such thought out gifts from your girls, and I especially love the cupcake server! Your rolled lamb looks amazing, but I can't get a size on them - were they huge and you were cooking one and freezing the rest, or were they little and all of them were going into the oven for dinner? Hope you're feeling much better, darling girl.. xxx

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 3, 2014 at 9:38 PM

      I am very blessed indeed Celia! The just cooked 2 rolls of lamb to feed mum, me, the ever hungry teenager, MiddleC and our resident carnivore BigJ. Your boys would probably need half a one each I'm guessing? Thanks for asking honey, each day is better than the last- slowly but surely xox

      Delete
  12. AnonymousJune 3, 2014 at 7:09 PM

    Hi Bec, not sure if my previous comment came through. I just said that I have had cardamom in my garden for years and have had no flowers. I am in Perth so I don't like your chances in Canberra.

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:34 PM

      Oh dear! Well, never mind- hope springs eternal :) At least I can cook with the leaves, have you any tips for that? I heard that wrapping with them and then steaming is the best approach?

      Delete
  13. Milk and HoneyJune 3, 2014 at 7:24 PM

    I'm loving the vibe in your kitchen. How good are those rolled lamb breasts? And I love a treasure like a jar home made tomato Jam from a school fete or market. Thanks for the tour.

    ReplyDelete
  14. Bizzy Lizzy's Good ThingsJune 3, 2014 at 7:55 PM

    Hi Bec, so many good things in your kitchen! Cardamom, quinces, mushrooms! Wow. Happy cooking lovely xox

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:35 PM

      Thanks Lizzy! Hope you're feeling a bit better soon x

      Delete
  15. Tiffin FionaJune 3, 2014 at 8:44 PM

    It has never even occurred to me to grow cardamon in Australia. I love it so I'll be looking for a plant. Thanks for the inspiration! xx

    ReplyDelete
  16. Lorraine @ Not Quite NigellaJune 4, 2014 at 3:39 AM

    A cupcake server! What a cute idea! What a lovely gift and the perfect mother's day one too :)

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:37 PM

      It's just so cute Lorraine! Very La-di-da indeed :) xox

      Delete
  17. ShaheenJune 5, 2014 at 6:03 AM

    A cupcake server, wow - that is new to me, so pretty. Also growing cardamon, tamarind at home - now that is cool - sometimes i wish i lived in the sunnier climates.

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:38 PM

      Thanks Shaheen! I get jealous of my family who live on Queenslands Sunshine Coast though- they can grow everything all year round :(

      Delete
  18. Anna JohnstonJune 5, 2014 at 12:13 PM

    Oh I adore the cupcake server that MiddleC gave you, I'd love one for myself, its so pretty. The hunt is now on. :) Ian at Majestic Mushrooms has been rockin my kitchen too. #yarm Yes, I absolutely gloat about my kitchen happenings, mostly because they don't happen much these days. LOL! Nope, nothing too exciting going on in my kitchen this month, maybe at the latter end of it I will be able to say differently. Me thinks we are in for a cold one this year, already waking with a frosted nose and breathing fog. Sigh!

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:39 PM

      You always have so much going on though Anna! Winter sure has hit now hasn't it!

      Delete
  19. Sherry's PickingsJune 5, 2014 at 8:16 PM

    cake server- gorgeous.. mushrooms- love 'em.

    ReplyDelete
  20. AnonymousJune 5, 2014 at 11:21 PM

    So many lovely tasty things in your kitchen. I love your cupcake server. Brilliant gift idea.
    Have a super day.
    :-) Mandy xo

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:41 PM

      Thanks Mandy! My girls certainly know how to pick the goodies for sure :)

      Delete
  21. Pearls of StyleJune 6, 2014 at 1:17 PM

    Oh that cupcake server is so beautiful. I have some similar style pieces handed down from my grandma, things were so lovely in that era.

    Krissie x - http://pearlsofstyle.blogspot.com.au

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:43 PM

      Oh how lucky you are Krissie! Elegance was certainly important back then, a bit nicer than todays Tupperware indeed :)

      Delete
  22. Just a SmidgenJune 6, 2014 at 1:31 PM

    It was great visiting your kitchen today! You have so many more exotic foods and flavors going on than in my kitchen! Quince! I've never even bought one and I'm not sure I've tasted it before? Tomato jam has been on my list of recipes to try for some time now. And the cupcake server, well, that would fit perfectly into my kitchen:D

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:44 PM

      Why thank you indeed! You must try quince one day- it's just so lovely :)

      Delete
  23. Merryn@merrynsmenuJune 6, 2014 at 1:40 PM

    Such a cute tamarind tree, I hope it grows well for you Bec. I love your majestic mushrooms, what a delightful box full. Your gluten free bread looks better than any I have seen :D

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:46 PM

      Thanks Merryn, I hope so too! The mushies are sooo good, and the bread is a nice change from the supermarket variety :)

      Delete
  24. Johanna GGGJune 6, 2014 at 11:02 PM

    Gorgeous cupcake server. Can't believe how exotic your plants are. How will you harvest and use the tamarind? Love quinces and cake stalls and the gf bread looks rather good

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:47 PM

      Thanks Johanna! I've heard that using the leaves is my best bet in this climate as the plants might not flower here. Cake stalls are usually a waste of time for us InTolerants, but I love to stock up the jams when I see them :)

      Delete
  25. My Kitchen StoriesJune 12, 2014 at 7:17 PM

    Hi Bec
    What amazing plans you have for your garden. Are you going to eat all of those lamb rolls? Looking forward to your mushroom recipes!!

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:49 PM

      Hi Tania! Each lamb roll serves about 3, so it's such an ecconomical meal- and tasty! xox

      Delete
  26. VelvaJune 13, 2014 at 9:59 AM

    Your kitchen rocks! Sending you Florida sunshine to keep you warm a bit longer.

    Velva

    ReplyDelete
    Replies
    1. The InTolerant Chef ™June 16, 2014 at 7:50 PM

      Thanks Velva! We could sure do with some sunshine about now, it's freezing and there's snow on the mountains :(

      Delete

Subscribe to: Post Comments (Atom)