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.