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In My Kitchen January 2019

Hello everyone, of late it has been pretty quiet around this blog but I trust your new year has gotten off to a great start. Wishing you all a wonderful year ahead and hopefully it will not pass by as quick.

So this 2019 In my kitchen…

Since the last “In My Kitchen” post we traveled for a couple of weeks to spend time with family over the holiday season, something I haven’t done for many years. Although I packed a portable keyboard for my iPad with the intention of possibly doing a quick blog post… it inevitable never happened.

So, this time I got to sit back and relax while the rest of the family did the festive cooking over the holidays and wouldn’t let me (that’s for you dear sis) near the kitchen 🙂 It of course was very much appreciated because I know how exhausting (in a good way) the festive season is.

Brussels sprouts are an absolute favorite of mine and a vegetable must have with my Christmas meal. Do you have a vegetable must have on your Christmas menu? We love roasting brussels sprouts with a drizzle of olive oil, orange juice and balsamic for a change but also like them steamed. You either love or dislike brussels sprouts and thankfully everyone in our house loves them.

In My Kitchen….

A gorgeous fish knife and tin jelly mould. The fish knife was a gift from our local neighborhood coffee shop “Sonder” who noticed my love of vintage… how sweet and kind and I absolutely love the fish knife which I intend to use as a server for, you guessed, fish dishes.

No takers for jelly in our house but love using tin moulds for savory and sweet dishes, they food looks so amazing when turned out.

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In My Kitchen…

Large spherical ice ball moulds and large square ice trays, do love how they look in drinks and of course you could pretty them up by adding herbs and bits of fruit or spices, just like when I make ice bowls.

january 2019 imk-6404

In My Kitchen…

A few more gorgeous bits and pieces from Nom Living, thankfully like the last pieces, survived the journey back in the suitcase.

january 2019 imk-0

In My Kitchen…

Is the brand of rose harissa Yotam Ottolenghi recommends in his latest cookbook “Simple.” You might remember from the previous IMK I mentioned a rose harissa recipe of his which I found online and had made that instead, as that particular brand above wasn’t available in Bahrain. As expected, both very different, the jar brand is sweeter and not as spicy as the online version. Although I’ve had a little taste, I’ve not cooked with it yet but it does taste good.

Some anchovies on standby, saves the running around supermarkets when you suddenly find you need them.

These old-fashioned (the one on the left ) Royal Worcester egg coddler was a market find on my travels, the other egg coddler bought in a kitchen shop. Just a fancy way of serving boiled eggs without the shell, greasing the container with a little truffle oil before adding the egg makes all the difference.  

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.

Christmas Pudding Ice Cream

Christmas Pudding Ice Cream-0119Using left over Christmas pudding to make an easy pudding ice cream is a refreshing alternative and makes a delicious festive dessert. Anytime I’ve served this dessert its gone down a treat. Buying a good quality ice cream saves time with preparation but you could also make your own using this recipe, omit the Kahlua and replace the pumpkin with Christmas pudding. Use individual pudding moulds for dinner parties or, use a large pudding mould for informal gatherings.

The new year is around the corner so I wish you all a very Happy New Year 2013 and hope it’s filled with health, happiness, lots of good times with friends and family and of course… delicious food!

Christmas Pudding Ice Cream

Ingredients:

  • 1 liter of good quality vanilla ice cream, softened
  • 175g Christmas pudding, chopped
  • 1/4 teaspoon of freshly grated nutmeg (optional)

for decoration

  • silver degrees
  • icing sugar

How to make: Before you start; chill the Christmas pudding (if not already in the fridge), bowls and utensils! Line individual pudding moulds (or large mould) with some cling-film, over lapping at the edges.

Place the ice cream, christmas pudding and nutmeg into a bowl and quickly mix until combined. Spoon into 6 (150ml) pudding moulds, cover with cling-film and place into the freezer for a couple of hours before serving.

To serve, turn out the christmas pudding ice-cream onto plates and remove the cling-film. Decorate with degrees and dust with some icing sugar, if desired.

This dessert can be made a couple of days in advance, before serving you might want to leave the dessert in the fridge for about 10 to 20 minutes (depending on size) to soften.

This post is part of the December photography challenge by Simone from Junglefrog Cookingwho is also hosting the Monthly Mingle from What’s for Lunch Honey by Meeta Wolff!

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