Happy April everyone, here with another post on the monthly theme… In My Kitchen.
After a long hiatus and sitting neglected at the very back of the fridge, I had wondered if “Sabr” my sourdough starter would spring back to life. Now and then I would take “Sabr” from the fridge and feed her flour, this time had completely forgotten the last time I had done this. But as you can see, after two days feeding “ Sabr” flour and water, she has bounced back and is ready to go. I’ve kept the same sourdough starter going for over three years now.
Originally my sourdough starter came by way of post in dried form from Australia. Celia our lovely sourdough queen from figjamandlimecordial.com had sent out packets of her dried starter (called Priscilla) to bloggers all over the globe. So happy I was one of them 🙂
As we live in a hot climate my potatoes and onions are prone to sprouting if I don’t use them up fast enough. Maybe these canvas bags for preserving their shelf life will keep the sprouts at bay for a little longer. Anyone else found theses type of bags worth buying?
From my lovely son, this cute little heart-shaped bowl and wooden board from his travels. He knows his Mama loves souvenirs 🙂
You can also use this handy little nutmeg grater for grating large pieces of rock salt, chocolate and hard cheeses. Love the aroma of freshly grated nutmeg, so much fresher than pre-ground.
I was actually looking for a large brown envelope while in a UK store when I spotted this cookbook dedicated to chocolate. The cookbook, “A New Way of Cooking with Chocolate” by Hotel Chocolat” is not all about sweet things and has some interesting savory recipes too. Although the book was selling at a reduced price I think it’s a lovely cookbook with plenty of inspiration and recipes for chocolate enthusiasts. Will update you when I try out a few recipes… although not sure about the white chocolate mash 🙂 Earlier in the month and in my sons kitchen, enjoying one of the supermarket live yoghurts and wondering if anyone would eat an indulgent chocolate granola (from the cookbook) for breakfast. Would you?
Dried a variety of cherry tomatoes from the local farmers market. Once dried, packed them into jars, poured over a little balsamic and covered them with olive oil. They really are moorish, we love them. I like to keep a constant supply of dried tomatoes in the fridge as we seem to use them up quite fast.
More ripe bananas equals more banana cake in my kitchen.
I had heard the saying “less is more” does not apply to whisks. I couldn’t agree more and wouldn’t be without a few different kinds in my kitchen. Would you agree?
The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.