With Christmas around the corner and with our wonderful weather, spent a perfect evening under the sky tasting a truly delicious Christmas menu at Cafe Amsterdam, Bahrain. I love Christmas food and was very much looking forward to the evening ahead.
Scallop Ceviche place on a bed of Tomato Tartar with a Chilli Dressing, loved the little beads of Olive Oil Caviar surround the dish. This was a firm favorite among the diners.
Beautiful presented Pork Belly Bruschetta served on a gorgeous wooden board, very tasty indeed, for those that enjoy pork. Continue reading
For easy entertaining I have pulled a few desserts from the archives that you might like to try over the holiday season. This is a busy time of year for many and you can make each dessert a few days ahead, leaving you with plenty of time to attend to your guests and other preparations. And, if you haven’t made your christmas pudding yet, I have included a last-minute christmas pudding recipe.
Chocolate desserts are always popular and you can make this Squidgy Chocolate Torte two days ahead and keep covered and refrigerated until needed. Decorate with strawberries a few hours before serving. When cutting this dessert for serving, it’s a good idea to run the blade of a knife under warm water and carefully wipe away the excess water with some paper towel. The warm blade should glide through the chocolate torte, leaving you with clean and evenly cut slices.
Christmas Ice Cream Pudding is a delicious way of using left-over christmas pudding and you can make this very easy frozen dessert two or three days ahead. You can make your own vanilla ice cream or make it really easy and buy a good quality ice cream instead. Make individual servings using small pudding moulds or one large family serving.
Since I came across spherical moulds some years back I love using them for my Christmas Puddings. You can make this Last-minute Christmas Pudding a week in advance or even the day before. Store the christmas pudding in the refrigerator until needed. You can also use a regular 600ml pudding bowl with the same recipe.
If you love chocolate and dates you might like to try this ultra rich Chocolate Date Cake with Tahini and White Chocolate, you can make this dessert cake a day or two ahead of time. You can serve the tahini and white chocolate topping as a warm pouring sauce rather than cooling and spreading on top of the cake. If using the topping as a sauce, make before serving, which will only take a few minutes.
Make these Mini Pavlovas a week ahead and store in an airtight container (between sheets of greaseproof paper) and keep refrigerated. Top the pavlova’s with fresh cream and fruit of your choice an hour or two before serving.
The year is drawing to a close and of course this will be my last In My Kitchen post for 2014, hopefully I will have lots of kitchen treasures to show you next year. Had these pretty plain blue and polka dot cupcake/muffin liners in my kitchen cupboard for ages and thought these blueberry muffins would look good in them. Dusted over a little powdered sugar and some very sparkly edible glitter a friend had given me. Actually, the photograph does not do justice to the sparkle. The blue cupcake decorating turntable… well I guess I needed one of those.
These are our amazing lemons (green ones) from our lemon tree, and already hoping for a bigger quantity next year. I was waiting for the lemons to turn more of a yellow color but a few showed signs of being eaten by bugs and starting to rot, so decided to pick them from the tree. Wanting the home-grown lemons to last longer, decided to preserve six of the lemons …. which have now decided to turn yellow! I love using fresh bay leaves in my kitchen and keep a plant near a window. I tried keeping a bay leaf plant outside, it struggled and eventually died. The bay leaf plant has grown a little bigger and came all the way from Ireland in my suitcase (without the soil), did wonder if it would survive… and it has :)
In my kitchen I have a favorite heavy-duty baking tin for cupcakes, which I also use for baking smaller muffins in. When out shopping and spot nice cupcake/muffin liners I usual buy some, handy to have in your store cupboard.
A few times a week we have fresh juice and as our weather is so lovely at the moment, we sit outside and enjoy the morning sunshine. Carrot, apple and celery… not a bad way to start the day.
This was our school of fish for lunch before hubby pan-fried them. Maid is a seasonal local fish and one of our favourite, very oily with a thick skin, absolutely delicious and with a squeeze of lemon, so tasty.
Looking forward to continuing the In My Kitchen Theme and join our lovely host Celia from Fig Jam and Lime Cordial and other blogger from around the world in 2015, all showcasing their kitchen treasures.