And now for something a little different. Celia of Fig Jam and Lime Cordial does a superb monthly series of In My Kitchen and it’s a firm favourite of mine. There is always so much going on in her kitchen and she has such delightful things to show and tell. She has generously invited others to do their own In My Kitchen and finally, I have got my act together to do so. Welcome to In My Kitchen One.
In My Kitchen One
To start, it had to be something chocolatey. In my kitchen, one last remaining rose cupcake from the We Should Cocoa challenge.
One of the bottles of rosehip syrup recently made from rosehips which have been languishing in the freezer for a year. They were gathered from Rosa rugosa scrub on a nearby beach. The hips of this species are particularly big and juicy. This reminds me, it’s about time to go and gather some more.
US Cup Measures
Some gorgeously coloured US cup measures, very thoughtfully sent from Jac of Tinned Tomatoes after I was bemoaning the fact I couldn’t get my head around using cups.
Some garlic cloves gleaned whilst sorting through the 80 bulbs of garlic we grew this year.
A bowl of organic hens eggs I’m lucky enough to be able to buy locally.
A couple of cute little biscuit cutters a friend sent me for my birthday, but for which I haven’t yet found a home.
A vase of dill flowers from our plot.
A bowl of delicious eating apples from my mother’s best tree. Unfortunately none of us can remember the name.
Rye Sourdough Bread
Two loaves of my weekly no frills rye sourdough, fresh from the oven. If you haven’t read about my bread making adventures with Andrew Whitley, here’s the post, Bread Matters.
Our water egg. This was a present from CT nearly a decade ago. It’s a ceramic egg which, due to its shape, is said to keep liquids stored in it fresh. It includes a copper spiral set in beeswax in the lid which contains imploded water. It comes from the Centre for Implosion Research which claims imploded water has subtle energetic properties.
Homemade Crème Fraîche
A jar of home made crème fraîche just set and about to be put in the fridge. It’s simplicity itself to make.
Steenbergs Organic Drinking Chocolate
And I really must end on a chocolate note. In my kitchen, one tin of organic chilli hot chocolate which arrived unexpectedly in the post from Steenbergs for me to review. I’ve made a delicious chilli chocolate cake with it and also some chilli chocolate madeleines.
Some bright green hemp flour we happened to find at our local organic shop recently. I’ve made a few things with it, but these chocolate courgette squares are the only recipe with it on the blog.
In My Kitchen October 2010
What a delightful surprise awaited me back in October. Over the past year or so, I’ve been a lucky recipient of some of Katie Christoffers excellent tea chocolates. If you’re interested in any of my Matcha Chocolat reviews, here they they are: Emperor Selection, Jade Selection, Lotus Selection, and Mother’s Day Selection.
I got even luckier and was thrilled to win a box of her Masala Chai Salted Caramels courtesy of fellow chocoholic Judith Lewis. Judith’s Mostly About Chocolate blog does pretty much what it says on the tin; she reviews some of the best chocolates out there.
Now I found myself faced with the eternal dilemma. Be generous and pass these masala chai salted caramels on as a gift or scoff the lot myself. Guess which path I followed? I assuaged my guilty conscience a little by allowing CT to participate. In my defence, I’d heard a lot of favourable reports and felt it was my duty to sample one of Matcha Chocolat’s latest offerings.
Could it be possible to outshine the chai truffles that I’m so enamoured with already? Well yes it can. Turns out these masala chai salted caramels are even more delicious. The chocolate was dark and powerful and the caramel was, quite frankly, to die for. The spicy chai meant this was much more than a mere salted caramel, good as they are. For CT they conjured up Christmas, he liked the contrast between the crisp and slightly acidic shell with its resilient texture and the gloriously soft and spicy sweet caramel.
Thanks to Judith for the prize and to Katie for making them. We very much enjoyed savouring each and every one.