In My Kitchen – April 2016

I’d love to introduce you to these new products that are In My Kitchen for April 2016. This is a food challenge coordinated by  The Orgasmic Chef.

coconut-gold-oil

When you look to buy coconut oil look out for cold-pressed and organic on the label. Some oils are more coconuty than others, so if you don’t like the first one you taste try another one. Coconut oil is the best oil for all your cooking needs. This one is by Coconut Gold.

nordic-eggs

Great eggs which are genuinely free range and pasture fed on green grass. This means the eggs have a better proportion of good fats. By Walker Farm Foods near Maleny in Queensland.

dandy-chai

I have given up coffee (for a little while anyhow) and I am having Kintra Food‘s Dandy Chai. It is roasted dandelion root with spices. It tastes a bit like coffee, but not really. It’s the same as saying carob is like chocolate. It’s a nice taste and a change from tea.

weel-good-coconut-flour

I’ve enjoyed using coconut flour by Well and Good. There are heaps of recipes on their website if you need inspiration for your gluten-free cooking. You can buy quinoa flour, besan flour, sorghum flour, teff flour, millet flour, corn flour, brown rice flour and tapioca starch or potato starch. I want to try their chocolate mousse cake next!

Thanks to The Orgasmic Chef for organising this online monthly event. 

 

 

In My Kitchen – February 2016

I’d love to introduce you to these new products that are In My Kitchen for February 2016. This is a food challenge coordinated by the intriguingly titled food blog The Orgasmic Chef.

imk-buckinis

First up is raw organic activated Buckinis made by one of my favourite companies Loving Earth. It contains buckwheat, nuts, berries, superfoods and other ingredients for a healthy breakfast.  The good thing is that it is gluten-free and grain-free. Buckwheat is not wheat but actually the seed of a fruit. The berry and cacao version is delicious and I can’t wait to try the other flavours.

imk-spearmint-tea

Another one of my favourite companies is Planet Organic with their range of organic herbal teas. Spearmint is nice with some raw unprocessed honey. I’m keen to try their cinnamon tea next which is good for balance blood sugar levels.

imk-chocolate-counter

Last up on my list of new products is The Chocolate Counter‘s Chocolate Brownie Crunch. It’s so delicious I’ll admit I ate the bar in one sitting. Surprisingly it’s lactose and gluten free with no added sugar. It’s sweetened by monk fruit juice.

Thanks to The Orgasmic Chef for organising this online monthly event. 

 

 

 

In My Kitchen: October 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2014. This month, in my kitchen are …

imk-australia-wild

Australian Wild was a great discovery. It’s a brand of native foods that came about as a result of the owners involvement in social activism in protecting the Australian bush and its biodiversity. We’ve been using the native spice (a blend of native bush tomato and mountain pepper berry) over lamb and fish. I’m planning on using the wattle seed in some biscuits.

imk-ginger-beer

I’m over ciders, and now trialing all the ginger beers on the market. This one called Brookvale Union by 4 Pines Brewing is a favourite so far.

imk-yorkshire-tea

When we lived in the UK I got in the habit of drinking Yorkshire Tea every day. It’s great to see it’s now half the price it used to be and in stock in major supermarkets.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen October 2014. Thank you Australian Wild for providing samples.

In My Kitchen: August 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen August 2014. This month, in my kitchen are …

spiral-oils

Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours: sundried tomato and basil, rosemary and roasted garlic, and basil and Parmesan. I wrote a review about them.

imk-sugo

I’m also trialing Spiral Foods sugo range, which comes in garlic and basil, primavera, and arrabbiata. They are very versatile and we’ve used it in casseroles, baked chicken and curries. Of course, it is packed full of flavour and only made from natural ingredients.

imk-rice-syrup

I bought this Spiral Foods rice syrup to try in a few recipes that I had kept. It is very mild tasting, so you could use it instead of honey or golden syrup in a recipe.

imk-butter

I’ve loving this organic, grass-fed butter which we get as part of our organics delivery (Farm Fresh Organics) every couple of weeks. It’s from Organic Times.

imk-sauerkraut

Matt likes this organic sauerkraut from Eden Foods. It is fermented using traditional methods and only using cabbage and sea salt. We tried making our own, but it didn’t work out, so this is the next best thing.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen August 2014. Thank you Spiral Foods for providing samples.

In My Kitchen: July 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen July 2014. This month, in my kitchen are …

imk-jerky

Geronimo Jerky is a Brisbane based beef jerky company that specialises in producing the best beef quality jerky. The jerky is gluten free, low in fat, low in carbs and use no artificial colourings, preservatives or additives. These three are without chilli.

griffiths-coffee

I tasted Griffiths’ Just Fair Coffee and Mundial coffee and wrote a review about it. It’s fair trade and organic in a resealable tin.

imk-cacao-nibs

I’m planning on adding cacao nibs to trail mix and muesli when I get around to it. This is the first time I’ve bought Banaban’s raw cacao nibs.

imk-paleo-hero

I’ve been enjoying Paleo Hero’s Primal Choc Granola. It reminds me of lamingtons with the cacao powder and shredded coconut. Yummy.

imk-vege-chips

These popped Vege Chips are new on the market and come in three flavours: lightly salted, lime chilli and cheese. They are a very more-ish treat.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen July 2014. Thank you Vege Chips and Griffiths Coffee for providing samples.

How to cook toasted cheese and chilli relish sandwich

toasted-cheese

Ok, here’s another easy one I just wanted to knock off my list of recipes for Learning how to cook with Delia Smith challenge. It’s a toasted cheese and chilli relish sandwich, instead of the chilli relish I used a tomato chutney and boy is it a great combination. I’m glad I tried it, even if it was one of the simplest recipes in the book. Delia calls it “a vegetarian version of Croque Monsieur”.

Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

How to cook pork sausages braised in cider

pork-sausages-braised-cider

Yesterday I cooked two recipes for dinner for my Learning how to cook with Delia Smith challenge – Pork sausages braised in cider with apple and juniper, and Perfect mashed potato.

Basically you brown the sausages and onions and apples separately , then you combine them together and stew them in a casserole dish on top of the stove. It took about half an hour prep time, and then an additional one hour stewing, so this isn’t a quick after work dish.

Matt adjusted the pan as it wasn’t sitting on the hob properly in the center. I had to take the lid off to boil some of the liquid off and thicken up the cider sauce.

I boiled two potatoes to have as a side and mash them with a cool device which looks like a spiral on the end of a masher. (I don’t know what it’s called but it works a treat.) I added cream instead of crème fraîche because I couldn’t find any in either Coles or Woolies.

The highlight of the dish was the lovely apple and cider gravy. It was nice but I wouldn’t cook it again. The mash was delicious based on cream, but again a bit of treat since rice milk works just as well without the guilt.

Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

How to cook chocolate and almond crunchies

chocolate-almond-crunchies

The next recipe for my Learning how to cook with Delia Smith challenge was Chocolate and Almond Crunchies. I was a little disappointed in how these turned out.

The uncooked biscuit mixture was yummy to taste so I had high hopes.

When I lifted the first batch out of the oven and off the baking tray, half of them crumbled and fell apart. So to remedy the second batch I decided to add some water to the remaining mixture. This was a big mistake because when they came out of the oven they had melded and ran into each other resulting in one big biscuit instead of nine!

The key I think is in the instructions which tell you to let them cool for ten minutes on the baking sheet. This is when they harden up. Oh I forgot, I also put in double the amount of chocolate to make them extra rich and just to use it up. Perhaps that was also a mistake.

Overall a nice biscuit but the instructions need to be followed to the T. There are two variations in the book, so I may give them another go.

Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

How to cook Croque Monsieur

croque-monsieur

OK so Croque Monsieur is basically just a flash ham and cheese toasted sandwich. Delia says it reminds her of the cafes in Paris and that it is “one of the nicest snack meals for one that I know”.

It’s an easy recipe, so I thought I’d knock it off my list of recipes on the Learning how to cook with Delia Smith challenge. I didn’t use grated Parmesan on the outside of the sandwich as I like to keep our sandwich press clean. Instead of Gruyere I used cheddar cheese. It hardly needs a recipe. A quick and easy meal for when you are in a hurry and lacking inspiration.

There are a couple of other people doing cooking challenges, so pop over to their website and cheer them on:

Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

In My Kitchen: February 2014

Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen February 2014. This month, in my kitchen are …

mork-hot-chocolate

The absolutely delicious Mork Hot Chocolate. I can’t say enough good things about this, but I encourage you to try it. It’s the best hot chocolate I’ve ever had.

smooze-coconut

We’ve been loving the new simply coconut Smooze. You pop them in the freezer and have a ‘healthy’ creamy snack – perfect for hot summer days. They are made from freshly pressed coconut milk.

hills-cider

I continue to drink ciders and at the moment The Hills Cider Company is my favourite. The cider has no added sugar or concentrate – important factors in finding a good tasting genuine cider. I also tried three ciders at the Fluid Festival.

oz-tukka-herbs-spices

This one was a present – lots of interesting Australian flavours to try by Oz Tukka.

walkers-tin

Another present with a beautiful tin – Walkers shortbread.

Also this month, I compiled a list of the top 49 essential cookbooks as voted for on Food52.com.

I started a challenge where I am Learning how to cook with Delia Smith.

Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen February 2014.