It is mid winter here, and it has been a cold mid winter. Some days, however, have been cool, but not cool enough to have the heater on. Today the doors are open, allowing that brisk-edge breeze to circulate through the house.

Pottering in the pot garden, I found another 4 dozen ripe red chillies on the bushes. It is amazing that the chilli bushes are still fruiting, indeed still flowering at this time of the year. By July bushes are usually pruned and bedded down for the next 3 months till they shoot again. These chillies will be dried in the dehydrator, and added to my stash of dried red chillies. Any any further ripening chillies will be turned into a red chilli paste for instant heat in any dishes requiring a lift.

The chillies are readied for the dehydrator, top removed and split a little, to aid the circulation of air and shorten drying time. I don’t like cutting them in two, I think the end result is inferior. But splitting them a little works well.

I am still picking lemongrass, lemon verbena, cardamom leaf and mint for fresh herbal tissanes. The greens continue to grow and grow, and provide about 3 salads per week. Red Geraniums flower and give brightness to the Kitchen. Cyclamens grace the garden table.

I am drying some lemon verbena leaves, curry leaves, mint leaves and kaffir lime leaves too. I sometimes make these into nice lemony teas, but this time they will be ground into powder and added to my Kitchen Bench Spice Mix with some turmeric and Pippili (Long Pepper), recently ground.

Enjoy the moment.


chilli paste

kitchen bench spice mix




Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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