keep it fresh
KIS KIF keep it simple keep it fresh has been our mantra for hot summer weather home cooking…even someimes professional cooking
We are yet to see the sophisticated gourmande who doesn’t go crazy about tomatoes and basil from our garden, That’s Amore Buffalo Mozzarella [Victorian – Cheese Culture/Smelly Cheese Adelaide Central Markets], Maldon, freshly ground black pepper and your very best extra virgin. Jim Lahey’s No Knead Ciabatta baked that afternoon. They will fight for the last drops of tomato juice and oil feverishly running their bread around the plate. More ideas than recipes we will keep adding seasonal ideas. KIS KIF is also a great resource for unexpected guests providing stress delicious fuss free fast food of the right kind!
AO 16 January 2021
pictured above a terrific starter
and great with Champagne
You do need to own an egg topper
1 room temperature minimum 61g room temperature egg [in an emergency eggs straight from the fridge can be warmed to room temperature in hot water]
10g crème fraiche or sour cream
5g seaweed pearls or caviar
Top the eggs and reserving the whites for another purpose, without breaking the yolks return them into the shell and sit each egg in an egg cup. Place them on a tray, cover with cling film and refrigerate until you’re ready to cook.
Set up a steamer and bring to the boil. Place the covered eggs into the steamer and steam precisely for 3 minutes.
Wothout removing them from the tray and working quickly top with crème fraiche and then the caviar. Serve immediately!
We use That’s Amore 125g Buffalo Mozzarella Victorian cheese makers. Available from Cheese Culture and Smelly Cheese, Adelaide Central Markets by the scalator.
Allow one per person [room temperature] it may seem a lot but there’s rarely any left over
1 medium ripe, soil grown tomato per person
basil leaves [not hydroponic]
Maldon sea salt
black pepper, freshly and coarsely ground
your best EVO
Slice the mozzarella and rest it for a few minutes on paper towel to drain, then layer it on your serving plate. Leaving some of the mozzarella visible cover with sliced tomato. Season very generously with Maldon and black pepper and scatter the basil over the top. We’ve had an excess of zucchini flowers and tore the across the top.
Just before serving mop up any milky week from the Mozzarella with paper towel and generously slosh EVO over the entire dish and serve……with Jim Lahey’s No Knead Ciabatta pictured right.
half and apple cucumber, peeled and finely sliced
Maldon sea salt
white pepper, finely and freshly ground
Leonardi white balsamic
Season the cucumber and generously add the white balsamic. Toss over to mix well and refrigerate.
Keeps well…delicious with just about anything even on fresh bread and butter. Adding a finely sliced white salad onion is also very good.
above posted January 16, 2021
SUMMER...A TIME FOR BERRIES
A tiny amount of superfine caster sugar for a little grit and quality pouring cream…..heaven!