In My Kitchen June 2020

I too am aware of the global uncertainty and turmoil affecting our society and acknowledge, change is surrounding us all, whether we like it or not. Meantime, a little escapism is good for the soul, whether you find it in reading, watching a movie, exercise, cooking or chatting with a good friend…of course you know this list is not confined solely to theses activities. But for now, I look forward to the monthly “In My Kitchen” posts and seeing what others are blogging about inside their kitchen space. 

Recently noticed Amazon resumed delivering to Bahrain and quickly placed an order for this gorgeous wooden corzetti stamp. Glad I moved quickly because delivery options (only one option now) have become so expensive and until that changes, will not purchase anything for the moment. 

In My Kitchen…

I first came to know about corzetti pasta from Cristinas blog post and this was my first time using the wooden pasta stamp. The history behind the corzetti stamp dates back to the middle ages where Italian noble families had their coat of arms carved into that stamp. Lovely idea and makes homemade pasta look pretty special. 

Testing a few pieces freshly cooked corzetti pasta with homemade pesto and giving myself the thumbs up.

Some leftover grilled vegetables, a packet of salted crisps and a few other ingredients were turned into a tasty frittata for a late morning breakfast. The idea of adding crisps came from foodie friend Fifi, over at Instagram. If you do not fancy sautéing potatoes, salted crips are a quick and tasty alternative. I remember when crisp sandwiches were fairly popular growing up…wonder if they still are these days? 

Some friends of mine have gluten intolerances and avoid some sweet goodies. At the time I couldn’t find any packaged gluten-free flour so experimented with making my own gluten-free flour mix from scratch.The experiment worked better than expected and the apple and walnut muffins tasted pretty good and were fairly moist. I do think this recipe warrants a blog post of its own, but need to make them a couple more times…just to be sure. My gluten-free friends gave them the thumbs up, so that was a good thing.

And in my kitchen, a colourful splash of yellow from my Singapore flowers blossom buddies subscription…so pretty.

Still on a bread roll… giving my sourdough starter a rest and using dried yeast for a change. These bread sticks are great for making rustic style sandwiches or simple enjoying with homemade soft cheese or a flavorful homemade butter spread. I really do love the processing of bread making, so therapeutic. 

More Instagram inspiration…adding a decorative touch to these shortbread biscuits by spraying the baked biscuits with gold dust, sometimes we all need a little bling in our lives. In our household we love our coffee breaks with something sweet on the side.

You probably notice that wooden utensils dry out over a period of time, so periodically I rub them with mineral oil to preserve the wood. It really does give them a new lease of life.

Thank you for stopping by and hope everyone stays well xx

The “In My Kitchen” monthly theme host is Sherry and if you would like to know what’s cooking or see some kitchen treasures then head over to Sherry’s blog  at sherryspickings and check out the other IMK participants.

 

10 Comments

  1. Sherry M says:

    hi Moya
    thanks so much for joining in IMK this month. I will add it manually to my IMK post. I love all your wooden implements. so very cute. I too have a wooden reamer, and a pasta paddle. i oil them with plain, neutral veg oil every so often. seems to do the trick, as they do get very dried out after a while. hope you’re keeping well.
    cheers
    sherry

    Liked by 1 person

  2. Mae Sander says:

    Those wooden tools are really beautiful! I’ll be quite curious to see how you make your own gluten-free flour as my neighbor is gluten-intolerant, and I’d like to make something for her.

    be well… mae at maefood.blogspot.com

    Like

  3. Francesca says:

    You have the best tools Moya and it’s always a pleasure to see some of them. I too was impressed with the Corzetti stamps seen on Crisina’s blog, but didn’t indulge. The designs look fab with a drizzle of pesto. It is a plesure to return to yeasted bread on occasion. Those rolls look very tasty. I still prefer yeasted pizza to sourdough. We all need therapy.

    Like

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