In My Kitchen - June 2012
The months have flown past so very quickly. Can you believe that it's June already! Autumn is over, it's the beginning of a new month and time to visit my friend and fellow blogger, Celia, at Fig Jam and Lime Cordial, for a look at what's happening in her kitchen and the kitchens of other friends around the world.
Winter where I live in Canberra, Australia, is quite delicious! I acknowledge it’s cold. Okay, so it’s freezing, especially on days when the cloud cover is thick and the sun simply doesn't emerge. If nothing else, the diminishing mercury level inspires me to hibernate with my man, throw on an apron, stoke up the stove and fill the house with warm and appetising aromas. Here's a taste of what's in my kitchen this month. Thank you for visiting!
In my kitchen this month...
Beautiful Heilala vanilla extract, pure vanilla bean paste and vanilla beans, grown in Tonga and New Zealand. There's a reason Heilala has won awards... the pure quality of the products. I adore vanilla, as you will notice from the sheer number of dishes I feature with vanilla as an ingredient! Each bottle of Heilala syrup and extra contains a whole vanilla pod for extra flavour.
Walnuts are featuring in my kitchen at the moment and I'm buying them fresh from a grower who sells at our local Farmer's Markets. There is simply no comparison in flavour and they are sans bitterness! My mother's treasured walnut grinder is in the background. Click the photograph and you will be transported to a selection of walnut recipes on Good Things.
Home-grown celery, fresh from the kitchen garden. I have decided I would like to grow celery all year around. I use a lot of it in my cooking and find with home grown celery I can use the tender stalks and leaves. The texture and taste is far more delicate than store-bought celery and it keeps much better in the fridge too!
What been happening in your kitchen this month? Is it warm or cold in your part of the world? Is the year flying by for you too?
Cooking and writing have been a lifelong passion.
Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
and chefs; and news on food, cookbooks
- Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.