I thought I would not have much to share with In My Kitchen series this month, but then yesterday I found a few jars in my kitchen cupboards not yet shared on my blog.
But first to start of I have replenished my spice jars with these Indian Spices. Although these are dubbed as Indian Spices, I think they are pretty versatile in other worldwide cuisines. For a start I like to use the Garam Masala and Madras Curry Powder in my Quinoa Burgers.
I've never used Coconut Sugar before, so this is truly a new ingredient in my kitchen. In my head I had thought the sugar would be white, but it was more like demerara sugar, just softer and finer. It tastes much lighter than other sugars I've tried. I have yet to use it in baking.
I like edamame beans and struggle to find them fresh where I am which I understand, but even finding the frozen variety is hard. So I am intrigued to try these that are canned.
In the kitchen cupboards I found a jar of Pink Grapefruit Marmalade picked up on a day trip to Ludlow. Ludlow is a lovely little place just over the Welsh Border in Shropshire. It is dubbed as the gastronomic capital of Shropshire. I've been wanting to go for years and was not disappointed.
I also found this smoked sea salt and Rhubarb Chutney. We picked these up last year when we went to Essex to visit D's mother. D opened the jar last night and enjoyed it with cheese and crackers.
And finally, from the garden - Swiss Chard in many colours: from silver pink, to red, magenta, yellow and traditional green. I am sharing this post with the lovely Celia from Fig Jam and Lime Cordial who hosts In My Kitchen (IMK) series.
You have quite the cache there...I have never seen rose petal spread...is it a sauce or more of a paste?
ReplyDeleteThank you e , always lovely to hear from you. Hope your well. It is neither really, a very very thick jam - it is thick and awfully sweet, the sugar almost sticks to your teeth, so it needs watering down a little, which I do with a little rose syrup.
DeleteNever seen canned edamame beans before. I could die for that rose petal spread... for the can alone.
ReplyDeleteCanned edamame are new to me to, and i have to say I was a bit disappointed with it, will have to stick with the frozen, they lost their green vibrancy and bite.
DeleteOh I mean't to add, I have seen veggie cafes use the empty rose petal container to hold herbs on tables.
DeleteHi Shaheen, how intriguing, I've never heard of rose petal spread so of course I'm imagining it must smell very scented. I love Suma stuff but don't find many places with it in around here, just the odd can of beans or soup usually. Do you mail order your Suma or can you find a few bits in your neck of the woods? Coconut sugar sounds like something I should seek out. Have fun x
ReplyDeleteThank you Sally. It is very strongly scented, but sadly it does not have that lovely pink colouring with all the sugar in it - it goes the same colour as cooked rhubarb. I find Suma stuff in some wholefood shops when D and myself are out on travels, but I am one of their Ambassadors so get sent a selection of goodies to create a recipe with every so often. Mail order only works if you can order over £100, so hopefully you will be able to find some things on your travel.
DeleteAh, I thought it would have the pink colour too. Interesting about Suma, I like the idea they have Ambassadors, you are a fine example of a creative cook with their products :)
DeletePresumably Coconut Sugar is sugar flavoured with Coconut, not sugar made from Coconut?
ReplyDeleteMark it is not flavoured coconut, it actually is coconut sugar - a bit like coconut flour these day - not sure about the process.
DeleteYour kitchen looks very interesting. The new spices look great - hope all your cooking is tasting fantastic with such fresh spices. (I imagine you have a fairly high turnover anyway - I do with some spices and very slow to use others). I am a big fan of edamame when I find it and coconut sugar when I remember to use it. And that rose petal spread tin and your chard look very pretty
ReplyDeleteThank you Johanna. Yes, we do have a high turnover, so these won't last that long at all, but its nice to have a new supply in little cute boxes. The curry leaves and fenugreek seeds are the last to go in in my home. I found the edamame beans a little disappointing, see on of the above comments on why. The rose petal tin, yes it is pretty. I've come across a few veg cafes that have used the empty tin as a plant holder.
DeleteHave not seen rose petal spread or canned edamame bean before. Lots of lovely spices in your kitchen. Thanks for sharing :)
ReplyDeleteThank you so much. I am pleased to have been able to share them with IMK readers.
DeleteOh, I've been to Ludlow. What a pretty little village it is with the covered market area and the castle overlooking the weir. I spent an enjoyable if slightly damp day there. Rose petal spread sounds very fragrant and would no doubt be a lovely addition to a cake. xxx
ReplyDeleteI agree Fiona, it is a very pretty village and I do hope to go again when the weather is kinder, I think it was a little damp when we went - but that is typically British weather. The rose petal spread is def. super in a cake.
DeleteHi Shaheen! What a lovely post, you garden seems to be producing nicely! I love the taste of Coconut Sugar, it sweetens with just a hint of coconut perfect for cookies. I'd love to give that rose spread a taste. Thanks for the peek! :)
ReplyDeleteThanks Emily. I must give cookies a go.
DeleteI've never seen coconut sugar before, I definitely need to check that out!
ReplyDeleteHope you find some soon Kavey
DeleteThank you for allowing me to learn something new as never saw Edamama in a can and Rose petal Spread!
ReplyDeleteThank you also for this month's kitchen view!
Thank you Joanne. Its the one part of IMK that I enjoy.
DeleteLovely lot of goodies in your kitchen this month. I also have a bag of coconut sugar and have yet to bake with it!
ReplyDeleteThank you Gretchen. I've made a dish with it recently, will share very soon.
Deleteyes i like coconut sugar. it is less sweet than cane sugar isn't it? that rose petal spread sounds marvellous. love the colourful swiss chard - we call it silverbeet as you may know.
ReplyDeleteThanks Sherry, Yes it certainly is less sweet than other sugars. The rose petal i certainly interesting. I love how we give different vegetables different names ie I prefer zucchini to courgette.
DeleteShaheen, there's always such interesting stuff in your kitchen! Canned edamame would be perfect for making homous (I've seen US recipes for edamame homous, but it always seem such a palaver to shell them!). And I'm very interesting in the coconut sugar - I've seen it for sale, but assumed it was like Asian palm sugar? If it's lighter in texture and taste, then it's probably not! I'll pick up some next time I see it, thanks! :)
ReplyDeleteThank you so much. I have to say, I was a little disappointed with the canned edamame, as it was not as green as it should have been, however, it would be perfect for hummus. I must try that for sure. The coconut sugar is very light in sugar, and not overly sweet. Do get some to try. I made a vegan Creme Brulee recipe with it most recently. Hope to come by in June and have a nosy in your kitchen.
DeleteYou have some really interesting things! That grapefruit marmalade sounds divine though. I uses coconut sugar almost exclusively these days, it's much less processed than the white or brown stuff and isn't quite as sweet. Thanks for the peek!
ReplyDeleteThank you JJ.
DeleteCoconut sugar is new to me still, so not part of my daily routine yet, but you never know - I did like that it was not sickly sweet.