In my kitchen are . . .
some Bocconcini all’ Amarena.
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.
This 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.
I 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.
Keeping in the blue theme,
I 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.