In My Kitchen – June 2015

In my kitchen are . . .

some Bocconcini all’ Amarena.

almond biscuitsg

I finally cracked open my huge tin of Fabbri Amarena cherries. My favourite treat of all times are these delights. They are little almond biscuits with an Amarena cherry in the centre.This is my first attempt at replicating the ones in my memory. I was very pleased with the first result. The recipe  requires just the smallest amount of tweaking. I used a recipe by Ottolenghi. If you search for Sour Cherry Amaretti, you will find the method on various sites. Stand by for any further attempts.

Cherrytime capsicumThis capsicum was picked on June1! I waited all summer for one. It was worth it. It looked beautiful and tasted very sweet. Unfortunately it was the only one to reach maturity. We will have to try again next season. The variety is Cherrytime.

wpid-20150528_191333-1.jpgI made Nargisi Kofta, eggs in meatballs. This is a Charmaine Solomon recipe. Yummo!  I used the bantam eggs which are smaller than the standard eggs, although it is hard to tell in this picture.

wpid-20150609_215526-1indigo tea towelI am a sucker for tea towels and when I came across this indigo one, I couldn’t resist. It is from Bind/Fold.

Keeping in the blue theme,

Boulabaise potI received this beautiful Staub bouillabaisse  pot for my birthday from my family. I love it!  It is not as heavy as I expected, much easier to handle than some pots. It heats up quickly and has a sloped bowl, a little like a wok, not just for bouillabaisse. Of course, I love the little fish handle.

Thanks again to Celia who organises IMK each month. Head over to her blog for many more IMK posts.




International Scone Week 2014

My favourite scones are the basic plain scone with jam and cream.

This year I chose to make date scones. I had forgotten how good they were. I expect I will be making them more often.

date scones with a view

date scones with a view

I always use a fresh packet of self raising flour when I make scones. This time I sifted the flour twice that seemed to make the scones extra light. We had butter with our date scones, no need for jam or cream. Yum!

Date Scones

1/2 cup chopped dates

2cups SR flour

pinch salt

60gms butter

3tbs sugar

1 egg

2/3 cup milk

Sift flour and salt.

Rub in butter lightly with tips of fingers.

Add sugar and dates.

Beat egg and add milk to it.

Pour into dry ingredients, nearly all at once, keeping some aside for glazing.

Turn onto a floured board and knead lightly.

Cut scones, place on floured slide, glaze with milk wash.

Bake in hot oven, 220c for 12 minutes.

If you are keen to try some new scone recipes, go to Celia’s blog and you will be in scone heaven!




Easy Peasy GSP’s – (Golden Syrup Puddings)

What can be better for dessert on a cold Winter’s night than a steamed pudding? The thought of messing about boiling a pudding for 2 hours, puts the idea away for another night.

But these little puddings are so easy! They take just a minute in the microwave.

GSPThey may not look as beautiful as a proper steamed pudding but they with have you wanting more than one.

All you need are some tea cups or small souffle dishes or microwaveable cups. They take such a short time to cook that you won’t need a cup for each person.

Substitute syrup with jam or ginger syrup or your favourite topping.

Golden Syrup Puddings (microwave)

1 cup SR flour

1 egg

½ cup milk

Golden Syrup/ jam

2 tablespoons sugar

½ teaspoon vanilla

1 tablespoon melted butter

Put ingredients, except Golden Syrup, in bowl and beat until smooth. Place spoonful of syrup in each individual mould or cup. Spoon pudding mixture on top, half way up mould. Cook on HIGH for approx. 1 min. for 1 pudding.

To serve: unmould and serve with cream. Makes 5-6 individual puddings.

International Scone Week – 2013

Thanks to Celia at fig jam and lime cordial who reminds us about this event. Go to her blog to see more scone results.

This year I have made Ginger Scones.Ginger SconesI flavoured the mixture with ginger sauce and chopped glace ginger.

I served them with natural yoghurt mixed with a little lemon curd. Spread with butter suited them as well.

Ginger Scones with lemon curd yoghurtI prefer traditional plain scones but these were quite enjoyable. They all got eaten !

The recipe is basically a fruit scone mixture using ginger instead of sultanas etc. Next time I would use more ginger sauce and more ginger pieces, if I can stop eating the ginger before it gets to the bowl. Here is the recipe:

Ginger Scones

1/3 cup glace ginger, chopped

1tbs ginger sauce (or sugar)

2 cups self-raising flour

1/4 tsp salt

2 tbs butter

1 egg

2/3 cup milk

1. Preheat oven to 230c.

2. Grease an oven slide or pan, dust with flour.

3. Sift flour and salt.

4. Rub in butter.

5. Add syrup and ginger pieces.

6. Beat egg and add to the milk, leaving a little milk for glazing.

7. Pour into dry ingredients and make a moist dough.

8.Turn dough onto a floured surface and knead lightly.

9. Roll to 1 -2 cm thick.

10. Cut into rounds and glaze with a little milk.

11. Place on slide and bake for about 12 minutes.

Prawns with Pernod Sauce

Do you have a bottle of Pernod in the back of you cupboard? I  used Pernod to make licorice ice cream once, but otherwise the bottle sat in the cupboard for a long time. Then  I found this Pernod sauce recipe.

I was watching one of those morning shows (for some reason), when I saw this dish being prepared. It was a quick segment, making the recipe even more appealing. I jotted down the ingredients as best I could.

Prawns in Pernod Sauce

400 gms fresh green prawns

1/2 onion, chopped

1 garlic clove, crushed


1tsp curry powder

juice of 4 oranges (I like to use blood oranges when in season)

150mls cream

50mls Pernod

chopped parsley

2 tomatoes, finely diced

1 lemon

Prepare prawns to cook, barbequed or sauteed. Marinate with garlic, chilli, lemon zest and olive oil.

Fry onion and garlic in butter.

Add curry powder and cook for 1 minute.

Pour in Pernod and flambe for 30 seconds.

Add strained orange juice to put out the flames.

Simmer for 2 minutes then add cream.

Add fresh tomato and parsley and gently heat through.

Serve with barbequed prawns or stir in sauteed prawns.

International Scone Week

I am a traditional girl, when it comes to scones. I only ever make the one recipe.  Any attempt at a new recipe doesn’t seem to excite anyone so I just stick to the reliable one.

Who can resist a lovely fresh scone still warm from the oven? All good intentions  seem to disappear. And why not? We deserve treats now and again.

Scones are great to share with friends or family. They make guests feel welcomed. Sharing and eating them with a cuppa is a great time for conversation.

Scones have been a tradition at our family gatherings with fond memories of those shared years ago.

The recipe I use is a very old one adapted from “The Commonsense Cookery Book” printed well before the ‘food revolution’.


2 cups self-raising flour

1/4 tsp salt

50 gms butter

1 cup milk

( Use fresh flour for the best results.)

Pre-heat oven to 200c fan forced, a little higher for other ovens.

Grease and lightly flour a shallow, round cake tin. (The scones will rise better when close together.)

Sift flour and salt together.

Rub butter into flour with fingertips.

Pour in most of the milk (3/4)  and mix lightly. Add a little more milk if mixture is too dry. Keep some of the milk to glaze scones. Avoid making the batter too wet.

Place on a floured  board and dust lightly with flour if too wet.

Knead lightly and quickly.

Roll very gently only a couple of times to achieve a uniform thickness, 2-3cms.

Use a round cutter to cut scones.

Lightly brush with remaining milk.

Place in pan close together but not squashed.

Cook without delay about 10 mins.

Turn out onto a wire rack, cover with a tea towel after cooling for a few minutes.


Check out more scones at Celia’s blog.

In My Kitchen – July 2012

In my kitchen is . . .

some green sencha tea.

This tea is grown in North East Victoria and produced by Perfect South. It has a lovely aroma and compares very well with my favourite Japanese sencha.

In my kitchen is . . .

a Japanese sweet.

I bought it from a Japanese bakery. It is a Sakura mochi, sticky rice filled with red bean paste and wrapped with a cherry blossom leaf. The leaf had a gorgeous scent. It was the perfect accompaniment to my green tea.

In my kitchen is . . .

this apple cider vinegar.

It has a wonderful aroma and taste. I used it when I made the following dish. I thought the dish deserved something more flavourful than a supermarket variety. I’m sure it will get plenty of use.

In my kitchen is . . .

A Fish Stew from Dieppe (marmite Dieppoise).

It is a Gabriel Gate recipe from his segment, Taste le Tour on theTour de France. I originally started watching the Tour,a few years ago, for the scenery, then Gabriel’s short food presentations had my attention. Now that I have a better understanding of the race itself, the cycling has me hooked as well.

Oh and, the dish was delicious!

In my kitchen is . . .

a fresh supply of Kashmiri chillies.

I use these when making curries and other Asian dishes. I love their rich flavour.

In my kitchen are . . .

two different types of balsamic vinegar.

The Giuseppe Giusti is my favourite. It is so luscious and of a perfect consistency. I usually save it for special dishes to make it last longer but now I have found a local supplier so I can use it more often.

The other vinegar is part of a dozen I bought very cheaply. It is very acidic so I find I am not using it at all. Maybe I should try reducing it or do some pickling with it. Do you have any suggestions?

Don’t forget to check out Celia’s blog to see the growing list of other bloggers who are inviting you into their kitchens.