Essential Oils (EO’s) 101

Today:

  • Cedarwood
  • Chamomile
  • Cinnamon
  • Citronella
  • Clary Sage

Cedarwood Essential Oil (Base)

Properties: Cedarwood essential oil is antiseborrhoeic (preventing or relieving seborrheic dermatitis), antiseptic, antispasmodic, tonic, astringent, diuretic, emenagogue (stimulates or increases menstrual flow), expectorant, insecticidal, sedative and a fungicide.

Health benefits: It cures seborrhoea, heals wounds, fights spasms, causes contractions in the gums, muscles, tissues, skin and blood vessels, while increasing urination and the subsequent removal of toxins, water, salt and fat from the body. It regulates menstrual cycles, cures coughs and colds, kills insects, sedates inflammation and nervous disturbances, and inhibits fungal growth and infections.

Chamomile Essential Oil (Middle)

Properties: Chamomile essential is an antispasmodic, antiseptic, antibiotic, antidepressant, anti-neuralgic (pain in the distribution of nerves), antiphlogistic (reducing inflammation or fever), carminative, cholagogue (promotes the discharge of bile), cicatrisant (skin healing), emenagogue (stimulates or increases menstrual flow), analgesic (pain relief), febrifuge (reduce fever), hepatic (liver), sedative, nervine (calm the nerves), digestive, tonic, bactericidal, sudorific (induces sweating), stomachic (promoting the appetite or assisting digestion), anti-inflammatory, anti-infectious, vermifuge (destroys or expels parasitic worms), and vulnerary (wound healing).

Health benefits: It cures spasms, protect wounds from becoming septic and infected, curbs biotic growth and infections, fights depression and uplifts mood, cures neuralgic pain by reducing swelling in the effected vessels, and soothes inflammation from fever, eliminates gases, promotes discharge of bile, helps decrease visibility of scars, opens up obstructed menses and regulates them, cures pain, reduces fever, and is good for the liver, sedates inflammation and hyper-reactions, improves nervous system health, aids digestion, reduces spasms, kills bacteria, increases perspiration, improves digestion, and fights infections.

Cinnamon Essential Oil (Middle)

Properties: Cinnamon essential oil is antibacterial, antifungal, antimicrobial (kills microorganisms or inhibits their growth), astringent, anti-clotting, stimulating, cooling and carminative in nature.

Health benefits: It is a brain tonic, eases respiratory problems, skin infections, blood impurity, blood circulation issues, infections, wound healing, pain relief, birth control, menstruation problems, breastfeeding, heart disorders, diabetes, colon cancer, indigestion, and as a relief for bad breath!

Citronella Essential Oil (Top)

Properties: Citronella essential oil is an antibacterial, antidepressant, antiseptic, antispasmodic, anti-inflammatory and deodorant. It is diaphoretic (inducing perspiration), diuretic, febrifuge (reduce fever), fungicidal, stomachic (promoting the appetite or assisting digestion), stimulant, tonic and vermifuge (destroys or expels parasitic worms) and an insect repellent.

Health benefits: It inhibits bacterial, microbial, viral and fungal infections, kills insects, protects wounds from becoming septic, relaxes spasms, sooths inflammation, eliminates body odour, stimulates perspiration, increases urination and the removal of toxins from the body, reduces fever, repels insects and is beneficial for good stomach health and digestion.

Clary Sage Essential Oil (Middle)

Properties: Clary sage is an antidepressant, anticonvulsive, antispasmodic, antiseptic, aphrodisiac, astringent, bactericidal, carminative, deodorant, digestive, emenagogue (stimulates or increases menstrual flow), euphoric, hypotensive, nervine (calm the nerves), sedative, stomachic (promoting the appetite or assisting digestion)and uterine.

Health benefits: It fights depression and uplifts mood, stops convulsions by sedating nervous disturbances, relaxes spasms, protects wounds from becoming septic, reduces sexual dysfunction and increases libido, causes contractions, kills bacteria and curbs bacterial growth, removes excess gas, eliminates body odour, improves digestion, relieves obstructed menstruation, lowers blood pressure, improves nervous system health, sedates various extreme emotions and anxiety, maintains good stomach health and fixes damage sustained by the uterus.

 

DISCLAIMER

Information provided is for personal information and interest only, it is not intended to diagnose, treat, cure or prevent any disease and does not offer medical advice or treatment for any condition. It is recommend you consult your doctor or aromatherapist if you are pregnant, nursing, take medication, have any health/medical conditions and want to include using essential oils.

Crème Brûlée

Whilst I have always been thrilled with my Crème Brûlée recipe, I am always happy to find an excuse to try a new recipe and when I saw this gloriously simple one over at Giovanna’s  I knew it wouldn’t be long before I found a reason to try it.

This is also one of those wonderful desserts you can prepare the day before needed.

Crème Brûlée

As seen at:  Blue Jelly Beans

Ingredients

6 egg yolks
3 or 4 Tbsp sugar – I used 3 caster sugar
1 vanilla pod or 1/4 teaspoon vanilla extract or natural essence
600ml cream
4 Tbsp brown sugar – I used caster sugar

Directions

  1. Preheat the oven to 140°C.
  2. Beat  the yolks and sugar in a large bowl until creamy and light in colour.  I used electric beaters whilst Giovanna recommended using  a wooden spoon to prevent air bubbles while baking.
  3. Heat the vanilla and cream until before boiling point.  Remove from the heat and slowly add to the egg mixture, stirring continuously.
  4. Divide the mixture between 8 ramekins (You could also strain the mixture before pouring into the ramekins to prevent excess air bubbles) and place inside a baking tray and add boiling water until it reaches half way up the ramekins.
  5. Bake for 40 minutes until the custard sets.
  6. Cool and refrigerate until ready to serve.
  7. When ready to serve, sprinkle castor sugar over each custard and caramelise using a blowtorch or by placing them under the grill.

Mango Torte

I guess I should have posted this recipe in the holidays but this is a wonderful summer recipe for any occasion.

mango-torte

Sorry about the mobile phone photo

MANGO TORTE

Ingredients

100g digestive / tennis / marie biscuits crushed
50g melted butter
¼ cup sugar
3 Tbs cornstarch
1 cup evaporated milk
2 egg yolks lightly beaten
1 Tbs butter
1 tsp vanilla essence
4 mangoes sliced
Strawberries halved to decorate (optional)

Method

  1. Combine the crumbed biscuits and melted butter and press into a shallow pie dish and refrigerate.
  2. Mix the sugar and cornstarch in a small saucepan.
  3. Gradually add the evaporated milk and cook over a medium heat, stirring until thick.
  4. Add a heaped tablespoon of the milk mixture to the egg yolks and combine, then place into the saucepan with the remaining milk mixture and cook for a couple of minutes.
  5. Remove from the heat and stir in the butter and vanilla essence.
  6. Place custard mixture into the pie crust and top with the mango slices forming a rose pattern from the middle outwards.
  7. Decorate with strawberries (optional).
  8. Cover and chill until ready to serve.

Milk Tart (Melktert)

Good old fashioned comforting childhood memories wouldn’t be complete without milk tart.  Fabulous – well, until I had to make 3 different variations to find what I was happy with.  Childhood memories aren’t always that easy to recreate.  Not that the first two attempts weren’t nice, they just weren’t what I wanted.  They lacked the silky smooth texture I craved.  Also, most recipes make two tarts and I only wanted to make one plus I found baking the tart higher than 180°C caused it to crack.  Round three was perfect.

milk-tart

Milk Tart (Melktert)

Ingredients

For the Pastry

2 Tbs butter
2 Tbs sugar
1 egg
¾ cup self raising flour
¼ tsp salt

For the Tart

2 cups milk
¼ cup sugar
¼ cup flour
¼ tsp salt
2 Tbs butter
1 tsp vanilla essence
2 eggs well beaten
Ground cinnamon

Method

  1. Preheat the oven to 180°C.
  2. Blitz all the pastry ingredients together in a food processor until they resemble crumbs and spread evenly and press in a 24cm pie dish.
    (The crust can be refrigerated while preparing the tart but I don’t bother)
  3. Heat the milk to just before boiling.
  4. While the milk is heating, combine the sugar, flour and salt together.
  5. Gradually add the heated milk to the dry ingredients and return to the heat.
  6. Cook slowly while stirring until the mixture thickens.
  7. Remove from the heat and add the butter and vanilla.
  8. Cool the mixture slightly and stir through the beaten egg and pour into the pastry crust.
  9. Sprinkle with cinnamon and bake for 25 to 30 minutes.  The center will still be slightly soft and wobbly.
  10. Cool and try only eat one slice. 🙂

Apple Cream Cheese Rose Tarts

I saw a link to these gorgeous looking morsels and just had to make them the same day.  They are worth making with a couple of tweaks.  I will definitely be making these again soon.

apple-rose-puffs

Apple Cream Cheese Rose Tarts

Ingredients

1 apple – I used 2
1 tbsp lemon juice
3 tbsp water
1-2 sheets puff pastry – one sheet made 6 tarts (see point 5 of method)
1/4 cup cream cheese – I used full fat softened with a ¼ tsp vanilla essence
3 tbsp sugar – I combined sugar and cinnamon and recommend using more
cinnamon

Method

  1. Preheat the oven to 200°C.
  2. Prepare muffins tins with non stick spray.
  3. Halve the apples, scoop out the core and slice thinly.
  4. Combine the apple slices with lemon juice and water in a bowl and microwave for 3 minutes.
  5. Roll out the puff pastry and cut into 6 even strips.  Moving forward I would roll the pastry thinner to make at least 9 slices, possibly even 12.
  6. Spread the cream cheese on each slice of pasty.  Double the quantity for 12 tarts.
  7. Liberally sprinkle the cinnamon sugar over the cream cheese.
  8. Arrange the apple slices overlapping each other on one half of the pastry with the top of the apple just above the pastry.
  9. Fold the bottom half of the pastry up over the top and roll up.
  10. Place in prepared muffin tins.
  11. Bake for 40 minutes.  Reduce time accordingly if you roll the pastry thinner.

I served these with homemade custard.  They made a fabulous dessert.

Versatile Marinade

Ever have one of those days when you not sure what flavour you feel like.  This little recipe came about when I opened the cupboard and added a bit of this and a bit of that to make a marinade for chicken portions and decided it would work well with lamb, pork and beef too.

Chicken Marindade

Chicken Marinade

Ingredients

30ml brown sugar
30ml soy sauce
30ml brown spirit vinegar
30ml tomato paste
5ml lime juice
125ml water
2.5ml ground ginger
1ml cayenne pepper or more if you like a kick

Method

  1. Combine all ingredients together.
  2. Marinate protein for minimum 1 hour.
  3. Braai (barbecue) or roast protein basting with the marinade.
  4. Reduce marinade if necessary.

 

Finally, THE Vanilla Cupcake

You may remember a while ago I was on the hunt for THE vanilla recipe which works well as a cake and cupcakes, well, I finally got it right after a few attempts.  These are wonderful iced or just on their own with a sprinkling of icing sugar or served with cream and berries.  I have made them a few times and they get rave reviews all around.

The vanilla cupcake

Vanilla Cupcakes

Ingredients

125ml sugar
125ml cooking oil
2 extra large eggs
250ml Greek Yogurt
5ml vanilla essence
500ml cake flour
5ml bicarbonate of soda
10ml baking powder
2.5ml salt

Method

  1. Preheat the oven to 180 °C.
  2. Beat the sugar and oil together.
  3. Add the eggs and beat until the mixture is light and fluffy.
  4. Add the yogurt and vanilla essence.
  5. Sift the dry ingredients together and fold into the wet mixture – don’t over mix, a few lumps is fine.
  6. Spoon into 18 prepared muffin tins smoothing the top of the mixture.
  7. Bake for 15 minutes.  Ice as desired.

Lemon Drizzle Cake

I saw this recipe over at Passion Fruit Garden and if Glenda says its a winner then it is a must try.  Thanks Glenda, we thoroughly enjoyed this lovely cake, although think it would be as lovely without the syrup over the top.

Lemon drizzle cake 1

Lemon Drizzle Cake

Ingredients

Cake

125g butter
Zest of 2 lemons
1¼ cups caster sugar
2 eggs
¼ cup lemon juice
¾ cup natural yogurt
1¼ cups flour
1½ tsp baking powder

Syrup

¼ cup sugar
Zest of one lemon
⅛ cup lemon juice

Optional:  Powdered sugar for decorating

Method

  1. Preheat the oven to 160°C.
  2. Line the bottom of a 20-22 cm cake tin with baking paper and grease the sides with butter.
  3. Cream the butter, lemon zest and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each egg.
  5. Add the lemon juice and yogurt and mix well.
  6. Sift together the flour and baking powder and add to the main mixture – lightly mix together.
  7. Place batter into the prepared tin.
  8. Bake for 40 minutes or until the cake is firm to touch.
  9. Meanwhile, combine the syrup ingredients in a small saucepan and heat to dissolve the sugar.
  10. When the cake is cooked, remove from the oven, allow to sit for couple of minutes and transfer to a serving plate.
  11. Whilst the cake is still warm,  pour the syrup evenly over it.
  12. Once completely cooled, sprinkle with powered sugar.

Lemon drizzle cake 2

Custard Cake Slices

This is a wonderful light dessert for after a heavy winters meal or lovely addition to the table at a shower or tea.

Custart Cake Slices

Custard Cake

Ingredients

4 eggs separated
3/4 cup sugar
1 tsp vanilla extract
125g butter melted
3/4 cup all-purpose flour
2 cups milk lukewarm
Powdered sugar for dusting

Directions

  1. Preheat the oven to 160°C.
  2. Grease an 8 inch x 8 inch baking dish.
  3. Beat the egg whites until stiff and set aside.
  4. Beat the egg yolks & sugar until light.
  5. Add the butter and vanilla and beat for two minutes.
  6. Add the flour and incorporate.
  7. Slowly add the milk and beat in.
  8. Fold in the egg whites, a third at a time.
  9. Pour batter into baking dish and bake for ± 60 minutes or until the top is lightly golden.
  10. Once cooled, cut into slices (or rounds) and  dust with powdered sugar.

Chocolate Cheesecake

I saw this recipe in an old edition of the Your Family magazine (April 1997) and thought it quite decadent with all the chocolate, almonds and mascarpone.  It isn’t the cheapest of desserts to make and eating it cold from the fridge wasn’t that great.  It was however great at room temperature.  Really thought I took pics of it cut but clearly not.  Oops.

Chocolate Cheese Cake

Chocolate Cheese Cake

Ingredients

Base
125g butter, melted
25g castor sugar
100g milk chocolate, melted
50g ground almonds
90g flour, sifted

Filling
500g cream cheese
125g castor sugar
125ml cream
5 XL eggs, separated
400g milk chocolate, melted

Topping
500g Mascarpone cheese
30g icing sugar
5ml vanilla essence
Extra milk chocolate for decorating

Method

  1. Preheat the oven to 160°C.
  2. Base – Cream the butter and sugar until light and fluffy.
  3. Beat in the remaining ingredients and press into the base of a greased 20cm loose-bottomed cake tin.
  4. Filling – Beat the cream cheese, sugar and cream until smooth.  Add the egg yolks and melted chocolate.
  5. Beat the egg whites until still peaks form and fold into the mixture and pour over the base.  Bake for 2 hours and then cool in the oven for an hour.
  6. Topping – Beat the ingredients together and spread over the cooled cheesecake.
  7. Decorate with shavings or grated chocolate.

Pear and Almond Cake with Almond Crunch Topping

The name alone caught my attention when I saw this recipe from the online Delicious Magazine, and then the use of sour cream and nutmeg.  When friends invited us over for dinner I offered to bring dessert so I could try this delicious cake.  I was quite skeptical once I read the length of baking time but it was absolutely perfect and so very moreish. I will definitely serve this regularly and is the perfect Christmas dinner dessert.

Pear Almond Cake 3

Pear and Almond Cake with Almond Crunch Topping

Ingredients

  • 175g softened butter
  • 150g Billington’s Golden Caster Sugar – I used regular caster sugar
  • 1 tsp vanilla extract – I used essence
  • 2 medium eggs – I used extra large 
  • 220g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp grated nutmeg
  • 140ml soured cream
  • Finely grated zest of 1 lemon
  • 50g ground almonds
  • 2 firm pears, such as Comice
  • A little lemon juice

For the almond crunch topping

  • 50g butter
  • 50g Billington’s Light Muscovado Sugar – I used demerara sugar
  • 2 tbsp double cream – I used normal cream
  • 75g flaked or slivered almonds

Pear Almond Cake 4

 Method

  1. Line a 20cm springform tin with non-stick baking paper. Preheat the oven to 180°C/fan160°C/gas 4.
  2. Cream the butter, sugar and vanilla in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a spoonful of the flour with the second egg. Sift the remaining flour, a pinch of salt, bicarbonate of soda and the nutmeg together. Fold half the flour into the creamed mixture. Fold in the soured cream, zest and almonds, then the remaining flour.
  3. Peel, core and slice the pears. Toss with lemon juice to prevent discolouration. Spread half of the cake mixture over the base of the tin, cover with the pears, then the remaining cake mixture. Bake for 40 minutes.
  4. Meanwhile, make the almond topping. Melt the butter in a pan and stir in the sugar and cream, then stir in the almonds.
  5. Remove the cake from the oven and pour the almond mixture evenly over the top. Bake for a further 20-25 minutes, or until the topping is toffee-coloured and a skewer comes out clean from the centre of the cake. Remove and serve warm or cold.

Carrot, Apple & Date Overnight Muffins

These delicious muffins smell just like Christmas should and are prepared a day in advance.  The mixture needs to stand in the fridge overnight so this is a perfect recipe if you want something freshly baked in the morning without all the hassle of making a mess.  This is a modified version of my aunts Must Make Muffins and doubles perfectly.

Carrot, Apple & Date Overnight Muffins

Carrot, Apple & Date Muffins

Ingredients

200ml nutty wheat flour
125ml  bran
125ml oats
7.5ml bicarbonate of soda
5ml cinnamon
5ml ginger
5ml nutmeg
2.5ml salt
250ml chopped dates
250ml grated apple
125ml grated carrot
1 eggs
10ml vanilla essence
30ml oil
250ml milk

Method

  1. Combine all of the ingredients, cover and refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Stir the ingredients and divide between 12 muffin tins lined with paper cases.
  4. Bake for approximately 20 minutes until a skewer inserted comes out clean.

In My Kitchen – December 2015

Wow, the end of another year!  Before we wipe our eyes we will be sharing bits and piece in our kitchen in 2016.

As always a big thank you to our friend Celia for bringing us all together each month with these fun IMK posts. 🙂  I am looking forward to next year. xo

In my kitchen…

Was one of my favourite meals, Green Thai Curry Chicken.

Spicy Chicken Curry 3

In my kitchen…

Are a few “inherited” glass pieces from new friends Anton and Diane.  Their mom/in-law passed and I was lucky to receive a few treasured pieces.  Mints have never looked prettier in a crystal lidded jar.

Anton & Diane 1

In my kitchen…

Is probably my favourite piece from Anton and Diane as it reminds me of a mixing bowl my Nana had.  Funny how the brain remembers things as my aunt still has my Nana’s bowl and it looks quite different to mine.  I was so excited about this bowl that I had to use it right away.  I will share the recipe soon.

Anton & Diane 3

In my kitchen…

Is a matching serving dish and bowls, also from Anton and Diane.  The bowls are the perfect size and just what I have been looking for.

Anton & Diane 2

In my kitchen…

Are more gifts from Anton and Diane.  These mini baking tins are adorable.  I see some Christmas baking coming on.

Anton & Diane 4

In my kitchen…

Is the most wonderful gift from our neighbours who are only out at the river over weekends.  I keep an eye on their home when they aren’t here, well only when I have to really and they gave me a loving gift as thanks.

LindyAndre

What’s in your kitchen this month?

Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun and drop her a quick note to let her know when your post will be up and please note Celia needs all IMK posts submitted by the 10th of every month.

Sun Dried Tomato & Ginger Dressing

This is such a flavour packed colourful dressing which keeps well for up to a week in the fridge.  Just a splash is needed per serving so goes a long way and makes for a lovely hostess gift.

Sundried tomato ginger dressing

Sun Dried Tomato & Ginger Dressing

Ingredients

80ml rice wine vinegar
5 marinated sundried tomato quarters
15ml tomato paste
5ml salt
2.5ml black pepper
45ml honey
Zest & juice of 1 orange
10ml fresh ginger grated
125ml parsley
60ml mint
180ml olive oil

Method

  1. Blend all the ingredients except the oil.
  2. Slowly add the oil until creamy and combined.
  3. Serve over roasted vegetable salad

Rosemary roasted vegetable salad

Roasted Beetroot Hummus

This recipe was in the September 2015 issue of Garden And Home magazine which we adjusted slightly.  This is great for the upcoming Christmas parties served with cucumber sticks or toasted seeded loaf fingers.

Roasted beetroot hummus

Roasted Beetroot Hummus

Ingredients

1 large beetroot peeled
1 Tbsp olive oil
2 400g tins chickpeas
3 Tbsp olive oil
½ cup water – we halved this and replaced the balance with olive oil
3 Tbsp tahini – we omitted this as we never had any
2 tsp ground cumin – we toasted and ground seed
Juice of 1 to 2 lemons
Salt and pepper to taste

Method

  1. Preheat the oven to 200°C.
  2. Cut the beetroot into quarters and place on a baking tray.  (I would suggest roasting more so as not to waste the oven on one beetroot – they are fabulous in salads)
  3. Drizzle with the olive oil and a sprinkle of salt.  Roast for ± 20 minutes until softened.  Allow to cool.
  4. Place the remaining ingredients and beetroot in a food processor and blend.

Mushroom & Butter Bean Goulash

This is great dish to enjoy over rice and comes together in a short time, perfect for a week night meal.  Thanks to Karin for this great recipe.

Mushroom butterbean tomato

Mushroom & Butter Bean Goulash

Ingredients

1 tablespoon coconut oil
1 onion chopped
2 garlic cloves crushed
1 inch piece ginger grated
500g brown mushrooms chopped
2 X 410g tin chopped tomatoes
2 Tbsp vegetable stock powder
1 Tbsp honey
410g tin butter beans rinsed
Coriander to serve

Method

  1. Heat the oil and fry the onion, garlic and ginger.
  2. Add the mushrooms and fry until tender.
  3. Add the tomatoes and stock and simmer for 10 minutes.
  4. Add the butter beans and honey and serve with chopped coriander.

Brown & Wild Rice Pilaf

I got great new vegetarian recipes from my sister-in-law Karin while she and my brother were here visiting.  Fabulous flavourful healthy and very moreish meals.  It’s wonderful to see Greg and Karin’s kids enjoy these wonderful meals too.

Brown rice pilaf

Brown & Wild Rice Pilaf

Ingredients

1 cup of brown wild rice cooked according the package instructions
1 tablespoon coconut oil
1 large onion chopped
1 large red pepper chopped
500g  brown mushrooms chopped
2 stalks celery sliced
¼ cup soy sauce
410g tin lentils rinsed
½ cup chopped parsley
1 small punnet sprouts
Toasted flaked almonds

Method

  1. Heat the oil and fry the onions and peppers.
  2. Add the mushrooms and celery and cook until the mushrooms and celery are tender.
  3. Stir in the sprouts, soy, lentils and parsley.
  4. Add the rice and flaked almonds.

In My Kitchen – September 2015

Yippee, Spring has sprung – here’s to it getting warmer and warmer.

As always a big thank you to our friend Celia for bringing us all together each month with these fun IMK posts. 🙂

In my kitchen…

As promised is an updated on the  “Kitty bubbly”.
It was very fruity and I would say bordering on semi sweet but was pleasant enough to toast with and share with friends.  If you are like me and prefer a brut sparkle, this is not for you.

2015-08-01 10.15.40

In my kitchen…

Is Jollof rice spice Pete brought back from Nigeria.  Haven’t used it yet but Jollof rice is a common meal in Nigeria which Pete enjoyed while there so I shall have to find an authentic recipe to try.

Jollof Rice Spice

In my kitchen…

Is a nunu giraffe spoon Pete got for me at the Giraffe Sanctuary when we were in Kenya.  I still think about how sweet and gentle the giraffe are.

Giraffe spoon

In my kitchen…

Is wine which never made it to my kitchen.  I drank it while in the comfort of our hotel room in Kenya.  Imperial vin is produced and bottled in Moldova which is a country in Eastern Europe, landlocked between Romania to the west and Ukraine to the north, east and south.  Was it worth its price tag of R120, no but it was enjoyable enough as a once off.

Imperial Vin Cabernet

In my kitchen…

Is something else which obviously never made it home but I wanted to share with you.  Each afternoon at around 17h15, the door bell would ring in our room at the Kempinski and we would be handed a single serving of something sweet and delicious.  My favourite was this pistachio nougat with crushed fresh rose petals.  Heaven on a plate.

Kempinski sweet treat

What’s in your kitchen this month?

Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun and drop her a quick note to let her know when your post will be up and please note Celia needs all IMK posts submitted by the 10th of every month.

In My Kitchen – August 2015

Yippee, one more month until Spring.  Can’t wait.♥

BTW:  Pete and I are in Kenya so I may only chat with you when I get back. 🙂

In my kitchen…

Village life truly is wonderful, especially when friends give you beautiful spinach from their garden delivered right to your front door!  Thank you so much Wayne and Kelly – honestly was the best spinach I have enjoyed.

KellyWayne spinach

In my kitchen…

Are 2 new custard jugs which I, well, just couldn’t resist, besides, every home needs 2 custard jugs.

Custard jugs

In my kitchen…

Are 2 new sets of espresso cups and saucers, well, just because my other sets do’t match each other – I know, I have issues. 🙂

Espressco cups

In my kitchen…

Are mini sauce containers – you know, my other obsession, nunu things. 🙂

Mini sauce bowls

In my kitchen…

Is what I would love outside my kitchen.  Wish I could remember where I saw this pic but I love the idea of recycling wooden palettes for a wall garden.  Think I would have one with herbs and the other with seasonal flowers.

palette garden

In my kitchen…

Is a new pack of Daim chocolates which Pete brought home recently from one of his international trips.  Good thing they are so teeny as I feel less guilty after having a whole one. 🙂

Daim chocs

What’s in your kitchen this month?

Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun and drop her a quick note to let her know when your post will be up and please note Celia needs all IMK posts submitted by the 10th of every month.

In My Kitchen – July 2015

It seems I spoke to quickly last month as we have had a month of cold days.  One month down, 2 more to go.  Here’s hoping they pass mildly and that Spring shows her beautiful face with warm days.

In my kitchen…

Can’t think why I never included this a couple of months back.  It is a bottle of bubbly Pete bought for me when we were in the Game store in Maputo, Mozambique.  I only wanted it because of the kitty picture.  Still haven’t opened it so have no idea whether it is drink worthy.

Gatao Bubbly

In my kitchen…

Is a kitty mould from my wonderful neighbours Dean and Lesley.  I think I shall use it to make a few catnip treats for my fur babies.

Kitty mould

In my kitchen…

Is a birthday present from my brother Chris and sister in law Elmien and their 4 littlelies.  Thanks guys!  I hope you will come and visit soon so I can make a few cupcakes for you.

Cucake recipe book

In my kitchen…

Is a jar of homemade pickled onions made for us by our friend Cazzie.  They are nearly ready to be eaten.  Can’t wait to taste what they are like with the chilli.

Caz picked onions

In my kitchen…

Are Sistema mini sauce and salt and pepper containers from friends Frans and Yolandie.  It was part of my birthday gift from them.  They know we always take a picnic with us on the boat or when we go into the park so these containers will be very handy.

Sistema containers

In my kitchen…

Is a Thai Green Curry paste, which I am sure will be used quite often through the winter cold nights.  I use it most often for coconut curry.

Woolies Thai Green Curry Paste

What’s in your kitchen this month?

Please remember to link back to Celia’s blog Fig Jam and Lime Cordial if you partake in the fun and drop her a quick note to let her know when your post will be up and please note Celia needs all IMK posts submitted by the 10th of every month.