I have a whiteboard in my kitchen above the bin. It’s a useful thing for keeping track for future grocery shops and to remind me of the list foods that I have lying in weight in the cupboards.
With this post I have been able to clear my list for the first time in over a year. I guess this means that I am going to have to up my hunting game if I am to continue ticking things off. That, or win the lottery so I can afford to buy myself some beluga caviar or fly out to Hong Kong for the sake of seasonal Yellow Oil Crab.
Before I get into the last items from the cupboard let’s take a moment to appreciate the beautiful spiral of this loaf of Finnish Easter bread. I wasn’t able to find any of this on my jaunt to Helsinki (mainly because it wasn’t Easter) so I resorted to making it on my own.
There are a lot of recipes for paasiaisleipa out there on the internet. As with all things Easter bread there are a number of different ways that this can be made. I ended up opting for a recipe by The Schizo Chef which helped to create a very rich fruit loaf with the spicing of a British fruitcake and the richness of brioche.
One of the hazards of baking these things myself is that I know it will probably be inferior to one made by a proper baker. For example, my one definitely turned out a bit more doughy than the one in the recipe, but it was still a good loaf. If it wasn’t for the fact that it took most of a morning to make I’d give it another shot.
Still, given the success of this and the Torta Di Castagne I think there are a few more baked items from this food list that I could homebrew. So if anyone has a recipe for Irish potato apple cake…
Right so here are the last two things from the cupboard. The sheto comes from the box of Afro-Caribbean foodstuffs that I bought just before Christmas (which is a weird word to type when I am watching an episode of Fringe where that is a codeword) and the hemp oil is from a new grocery store that recently opened up around the corner.
Sheto is very much on the same level of flavour as fish sauce and terasi – as in it’s made as the result of fermenting seafood. The point of difference with sheto is the addition of chile pepper. It creates a heat that is rather remarkable, even with the smallest amount. So that’s heat and the taste of fermented prawns. Went well with a spot of mayonnaise and a mushroom burger.
The hemp oil was used to dress a salad to go with the mushroom burgers. The oil itself gave a flavour to the salad leaves which was somewhere between nutty and grassy. I know this can be used in stir-fries and such so this might be an oil worth experimenting with. Unlike the red palm oil. That was disgusting.