Things are slowly starting to move in my kitchen. The inertia I have been living with the past few months seems to be lifting and I have become excited by cooking, baking and experimenting once again. This may also have something to do with the fact that interesting things are finding their way back into the kitchen.
My kitchen this month is full of Christmas presents. I didn’t see my family over Christmas, and it was the middle of January before we finally managed to exchange gifts. My sister gave me these Weck jars which I have been coveting for ages. I even contemplated loading up the suitcase with them when we were in Germany. I am going to fill these with tomato salsa just as soon as I can find some decent tomatoes.
My sister also gave me this Thermomix book. Is it ridiculous that I am very excited about making my own malt powder? I have been quizzing Mr Grumpy about his malt stocks so I can whizz up my own. Nobody gave me the Jamie book, which I had avoided buying until all the presents were in as it was high on my Christmas list. So I treated myself to a belated gift. I am really enjoying it. Love his work.
My mum gave me this pizza cutter, which she assures me is brilliant. I have yet to try it on pizza but I have used it quite successfully on something else I am experimenting with. Keep your eyes peeled for that one.
My sister-in-law gave me these platters which have been living on the bench the past few weeks. They have proved handy for main meal salads, the only thing we feel like eating in this heat, so have yet to find a home in the cupboards.
I am absolutely loving my $3 IKEA jug. To be honest I bought it as a food prop. Turns out it is just the right height to fit under my juicer nozzle and just the right volume for The Princess and I, so it is getting daily use in the kitchen at the moment. Best $3 ever spent.
Our tomatoes all ripened at once a few weeks ago. There are only so many tomatoes you can eat, and after tomato sandwiches, tomato pasta and tomato salad the pile still did not appear to have diminished in any way. So I made a small batch of tomato relish using the secret family recipe. I have tried many different recipes but this remains the best.
I also snuck in a small batch of Apricot & Vanilla jam before the apricots finally disappeared for the season. I love the twist that vanilla gives to the standard jam. I decrease the sugar in all my jams, so this one has only 50% sugar per weight of fruit. I have made jams with less sugar again, but decreasing the sugar diminishes the keeping time, and I do like having this jam through the year.
That is about it for my kitchen this month. It is a start. Thanks to Celia at Fig Jam and Lime Cordial for hosting this great series. Visit her blog for a little glimpse into other kitchens around the world.