It will perhaps be with a sense of shock that Celia from Fig Jam and Lime Cordial sees me join her In My Kitchen series for the second month running. Up to now I’ve only managed about one a year. However, today is my birthday and these posts are in themselves a sort of celebration of what is going on in so many kitchens around the world, so it seems fitting that I share this with you.
In my kitchen, I have some very tasty chocolates that I made yesterday in lieu of a birthday cake. Sometimes nothing will do except cake, sometimes it’s chocolate that is needed, sometimes both are required. I’m feeling a little deprived of good quality chocolate at the moment and can’t guarantee I will be given any for my birthday. These are a sneak preview of a post that will be going out on 15 July – it will be worth the wait.
My kitchen is not a big one and finding space to put anything in it is always a bit of a trial. However my Optimum 9200 Next Generation high speed blender gets used so often I had to give up a bit of my precious counter top to make room for it. It’s worth it though. I can put all sorts of ingredients into our morning smoothies that I could never use with my old blender; they are ground so fine their texture is undetectable: kale, linseeds, goji berries, dried calendula petals, nettles and so much more. And it’s not just used for smoothies either, I’ve made all sorts, including raw chocolate cashew spread and quick tomato sauce with seaweed.
In my kitchen is a goose egg, probably the last one I shall get this year as geese have quite a short laying season. They are good for baking, but also make terrific scrambled eggs – one being enough for both of us.
Rummaging through one of my cupboards the other day, I came across this forgotten bottle of pumpkin seed oil. It’s meant to be very good for you and it also makes a tasty edition to a salad dressing. I quickly rustled one up to go with our evening salad and it was quite delicious: lime juice, balsamic vinegar, a dash of tamari, cold pressed rapeseed oil and a little pumpkin seed oil.
It seems my winning streak has continued; my recipes for fat hen and chickweed pesto and rose syrup were picked for June’s Simple and in Season – many thanks to Ren. The prize was At Home in the Whole Food Kitchen by Amy Chaplin. It’s a fabulous book and right up my street too with lots of nourishing recipes using the sort of ingredients that are generally to be found in my kitchen, plus a few new ones for me to explore.
My mother has recently returned from her first visit to Germany. She brought me back some Extra Dark 65% drinking chocolate to try. I tried it and it’s very very nice. It has a robust chocolate flavour and is hardly sweet at all, just how I like it. I made mine with half milk and half water. Hot chocolate is not usually something I’m that keen to drink in the summer, but the weather has turned a bit cold and wet, so it’s actually very welcome.
Disclaimer: the Optimum 9200 is an affiliate link. If you buy one through this link, it will not cost you any more, but I will get a small commission.