In My Kitchen is a quick round-up of whatever is floating my culinary boat at the moment. February has quite taken me by surprise – I’m pretty sure I hadn’t finished with January yet, but there you go! Hosted by Celia of Fig Jam and Lime Cordial, the IMK sensation is growing each month, spreading internationally now. All of the participating blogs can be found on Celia’s blog so click on the link – you know you want to.
The bowl of tomatoes above are so far the only tomatoes I’ve been able to harvest from the first two plants which have successfully fruited for me. I’ve been trying to grow tomatoes ever since we moved up into the Adelaide Hills, but have struggled with wilt and wabbits every time. This year I finally thought I’d cracked it, only to discover that one of our dogs has developed a taste for green tomatoes and is stealing them. So now I’m up against wilt, wabbits and the Wolfhound. Sigh.
The Wolfhound is mighty partial to fresh-picked fruit too, and likes to pick her own apples and plums – as do the birds. However, one of my trees always fruits enough for all of us and this year is no different. I’ve given many kilos of the plums away, but have also been slow-cooking them with cinnamon and star anise and making some jam. In my kitchen right now is the last bucket load from that tree.
These gorgeous Ball Preserving jars are in my kitchen and are what I’m putting my fruity bounty into. A gift from Ball Australia, they are pretty and practical – no more fiddly clips and rubber seals for me. The screw caps are brilliant. I don’t know why we had to wait so long for them!
I’ve had a glimpse of my future in the last week or two and I’m worried – it is full of cake. I have two children still at home so when I want to indulge my baking needs there is always someone to hoover up the results. Both kids are away on trips at the moment so, when the baking urge came upon me on the weekend, I found that it was pretty much just me and The Bloke doing the eating. In my kitchen is this gorgeously fragrant Coconut Orange Marmalade cake from Yottam Ottolenghi’s book ‘Jerusalem’. The recipe made two of these sweet, syrupy loaves and I’ve already eaten one of them.
In my kitchen, but probably not for too long, is this bottle of luscious, liquid gold which I bought as a little gift for myself. A very far cry from the sherry you might be used to tipping into trifles, this sweet, rich syrup comes from the home of sherry in Spain. The family behind the Valdespino name has been involved in sherry making for 700 years. They seem to have got it right – this goes very nicely with a slice of that cake at the end of a long day.