With no formal training, simply my mother’s kitchen, significantly more error than trial, I consider myself an amateur cook on the road to becoming more of a professional. Insert housemates, family, friends, limited budget, scarce ingredients and the confidence levels oscillate between very low and high with being a cook.
I have been trying to cook remembering all the things that I have learned through the course of my year in Italy: the good, the clean and the fair. It is challenging at times. But I've been told that as a cook, the challenge is what you are after. You need all the creativity and the inspiration you can find to keep up the opinion polls of those eating what you prepare.
In Southern Africa our seasons are not as distinct as other parts of the world so we always have some sort of fresh seasonal produce. Right now we are at the beginning of summer or some would call the rainy season. My challenge comes in the form of our family garden and its fertility. On an average season, whatever is planted grows successfully and leaves us with an abundance of it. Over the years we have had( just to name some of the produce): tomatoes, pumpkins, cucumbers, cabbages, beetroots, carrots and a lot of other fresh produce. As a cook that would be great as produce with the most robust flavour is that which is found when in season, when it has had the opportunity to be sun-kissed and harvested when ripe. Insert problem. What do you do with an abundance of one particular crop even after sharing it with the community? How do you prevent monotony in cooking when you have an abundance of <insert name of produce>?
Sheer creativity and experimenting. Open up the old cook books and surf the internet. Find some willing guinea pigs- preferably those with strong stomachs, who enjoy experimental cooking. Start cooking and preserving the food.
After years of making jams, chutney, pickles, pies, soups and everything else in between I have a new challenge. Herbs. This season we planted a lot of them in the family garden, not thinking that they would grow well), but alas we have an abundance them. I know that they can be dried, but I need something more alive and tangible. With an abundance of herbs: mint, basil, sage and cilantro and soon rosemary, lavender and tarragon I have to be innovative. Suggestions are welcome!
My biggest problem are the cilantro (fresh coriander) and the basil, they have to be constantly pruned to ensure continued growth so that they are available all season before they flower. This week they have been a part of almost all our meals. But when the monotony of fresh herbs hits and the family has exhausted their weekly experimenting quota (this week it was spicy Thai and Italian pesto) it’s always convenient when a friend has a birthday and can further experiment in the guise that one needs to make a special cake.
So thanks to Miss E who let me try out some seasonal baking experiments. Much to her surprise her birthday cake this year was a Sweet Tomato Cake served with a Basil infused Cream Sauce.
