Since my last in my kitchen post the festive season has come and gone and now it’s February. We’ve started some much-needed renovations in the house and at the moment everything seems upside down. But it’s a good time to do some clearing out, something I’m going to do a lot of in the next few months… let’s hope I can part with some cookbooks and magazines too.
In my kitchen…
Was Heston Blumenthal’s earl grey stollen from Waitrose, bought on my travels. A little dusting of powdered sugar and a sprinkle of tiny gold stars made it look more festive.
For the festive season baked a cauliflower, sage and chestnut cake, a recipe from a BBC good food magazine. Tasty, but not a huge chestnut fan… guess you could add some walnuts instead.
Had some tasty za’atar from Jordan and used some in a scone recipe for our cookbook book club. Scones always go down a treat and are super quick to make.
Rolling out some shortbread dough with my new bee embossed rolling-pin. The baked cookies looked beautiful too… will post a recipe soon.
Not everyone in my family loves Christmas pudding and I’ve made Delia Smiths sticky toffee puddings for years. Her recipe is perfect and they always rise beautifully. Just out of the oven in this photo… behind the scenes I was preparing the sticky toffee pecan sauce to pour over them.
A festive cappuccino with stencil art and Heston’s stollen on the side.
A strawberry cutter, handy when preparing lots of strawberries for slicing. I am sure this kitchen gadget will get plenty of use.
This was the first cake I baked in my beautiful new bundt pan,… it’s called a crown bundt and looks like a piece of gold jewelry. The banana cake turned out beautifully… I almost didn’t want to cut into it.
An old-fashioned zester that I pick up at a market… love the retro look of some old kitchen utensils.
A masala dabba is a great way of keeping your most used spices together in one container and here have used the spice tin as a prop when photographing the ingredients for Dukkah, a middle eastern blend of seeds, nuts and spices nuts.
Desert truffles (fagga) from Saudi Arabia, a gift from a thoughtful neighbour. These did not have as strong a flavor as the ones I tried from Kuwait last year,
nonetheless, a treat to have and we love them sliced and sautéed in a little butter and served with scrambled eggs for breakfast.
Although I’ve decided to not add anymore stuff (this year), to my overflowing kitchen, the spice tin, strawberry cutter and new bundt tin are all gifts from lovely friends… they know how much I love kitchen paraphernalia.
Lizzy is the host of the monthly “In My Kitchen” round-up, do visit her blog bizzylizzysgoodthings and check out the list of other lovely bloggers who love to showcase their kitchen treasures.