I’d love to introduce you to these new products that are In My Kitchen for July 2016. This is a food challenge is not on this month officially, but is usually coordinated by The Orgasmic Chef .
I love this smooth peanut butter by Pic’s. They use only Australian peanuts from Kingaroy and freshly roast them in Nelson, New Zealand. If your peanut butter is made from peanuts in another country than they may be sprayed with a toxic chemical mix, which is now thought to be a contributing factor in peanut allergies.
I’m keen to try out Bob’s Red Mill gluten-free brownie mix. This American company has a great reputation for producing allergy and intolerance friendly food, including the hard to find gluten-free oats. (Oats in Australia are usually cross-contaminated with gluten containing grains).
How insanely good is this cashew cheese? This jar of Peace, Love and Vegetables is a fantastic cheese substitute which doesn’t contain soy products or taste like rubber. It’s heavy on the garlic, but I adore it. In addition, it’s gluten free, organic, probiotic rich and vegan.
This paleo living superfood cereal is packed with goodness. It’s made by Pura Veda a company that makes all natural, allergen friendly, Australian made plant-based products. It contains buckwheat, sunflower seeds, linseed, millet, pepitas, poppy seeds, chia seeds, amaranth and quinoa. It’s best served soaked first.
Thanks to The Orgasmic Chef for organising this online monthly event – I hope you return soon.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 …
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.
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.
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.
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 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.
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.
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.
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.
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.
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 …
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.
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.
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.
I’ve been enjoying Paleo Hero’s Primal Choc Granola. It reminds me of lamingtons with the cacao powder and shredded coconut. Yummy.
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.
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 …
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.
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.
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.
This one was a present – lots of interesting Australian flavours to try by Oz Tukka.
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.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen December 2013. This month, in my kitchen are…
Pic’s Peanut Butter is made from Australian peanuts and a touch of salt.
I was lucky enough to win $100 worth of Maleny Cheese (some of which is featured in the photo above). There may be some left for sharing with family at Christmas.
Here’s an action shot of Matt using his aeropress to make his morning coffee. (A great gift idea for guys.)
I am still making felt vegetables for one lucky niece. This month I’ve made banana, strawberries, pear and a lemon.
I wrote a book review on Maggie’s Christmas. And visited the Good Food and Wine Show and L’Angolo Bistro.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen December 2013.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen November 2013. This month, in my kitchen are…
We continue to watch Recipe to Riches, but our enthusiasm is starting wane. We only bought one product from the show this month – Rosie’s Kitchen almond meringue biscuits. They were nice and had a great texture, but I don’t think they were special enough that I’d buy them again.
Herbie’s Spices had four Australian spices for the month – akudjura (bush tomato), lemon myrtle, saltbush and wattleseed. I’ve been experimenting with them all, and we tried the spicy nut recipe on the back of the saltbush packet. I also cooked a chicken and akurjura rissotto based again on the recipe on the back of the packet. I have been enjoying lemon myrtle on fish and particularly liked tuna and lemon myrtle penne.
I have been enjoying different ciders, and my favourite at the moment is James Squire’s orchard crush apple cider. I am also fond of the perry – a traditional cloudy pear cider. I made an apple cider fruit loaf with the first one.
I am still making felt vegetables for one lucky niece. This month I’ve made beans, carrot, daikon, radish and zucchini. I’m yet to make some felt fruit and that will be next.
I enjoyed watching the final episodes of The Great British Bake Off, but I can’t believe we are three years behind! I wrote a book review on the The Great Australian Bake Off, and I also wrote a book review of Bill’s Italian Food.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen November 2013.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2013. This month, in my kitchen are …
Concetta won the first week of Recipe to Riches. They were delicious, but I’m not sure we’d buy them again because we don’t eat very much frozen prepared food.
Last week’s Recipe to Riches was won by Chocorn – corn covered in caramel and then chocolate. They are marketed as a premium product which I think is their downfall. They were overpriced at $8 a box. The dark and milk chocolate were fantastic, but the white chocolate was sickly sweet.
We also tried Sweet Billies the previous week but found them too sweet as well.
Sumac is Herbie’s Spices spice of the month. We have been having it on our chicken fajitas. The berry goes well with avocado and tomatoes, so it’s perfect with guacamole. You can also add the tangy lemony flavour to salads as a garnish and seasoning rubs on grilled and roasted meats (sprinkle on before cooking).
My Aunty made cumquat marmalade, which goes perfectly well my spiced fruit cider bread. I’ve been trying to perfect a bread recipe, and this one finally turned out well.
I’ve been having some fun making felt vegetables. They are supposed to be a Christmas present, but I’m afraid I like them too much to give away.
Posted for In My Kitchen October 2013 hosted by Celia from Fig Jam and Lime Cordial.