These retro sauce pots that stack up on top of each other: Devil Sauce, Curry Sauce, Tartare Sauce and Mustard Sauce.
I am not sure if they will ever be used for sauces, but I do like them. I think I may just fill them up with spices or seeds.
Last year, I shared on my blog a Teapot for One that a friend had given to me for my Birthday.
Well, early in the year, I spotted Teapot for Two in a High Street department store. I am sorry the picture is not so good, but I hope you get the idea. I haven't used it yet, but I jumped up and down like an excitable child when D presented it to me as a gift. He does spoil me with little things.This EZ Tofu Press is new in my kitchen too. For those of you who cook with tofu on a regular basis, I totally recommend it. Its rather basic in design, but it does what it claims to do - it really does squeeze out the water, good and proper. I've made a couple of recipes using it to press excess water out of the tofu and have been well impressed, but more about that later.
I found this Flavour Shaker in a charity shop still in its box, for a £1, A flavour shaker apparently crushes, blends, grinds, mixes blah blah blah. I wasn't attracted to it by the celebrity name associated to it, but the shape of it as it reminded me of Russian doll set. I have yet to try it out.
I've had Jackfruit in a Bangladeshi Curry in the past, but last year many vegan and non-vegan bloggers were raving about it as a substitute for meat, especially as Pulled 'pork', of course I had to try this new foodie trend for myself and have to say I was sold. Since then, I have been making and really enjoying BBQ Pulled 'Pork' Jackfruit quite a bit. Young Green Jackfruit is not easy to come by where I live, so whenever I go into a large town or city and spot them I bring home a couple of cans or whatever I can carry.
Another one of my new favourite products in the kitchen this year has been Japanese Sea Vegetable Salad, Green Nori Sprinkle and Sea Spaghetti Seaweed. I made a vegan Ocean 'Fish' Pie with it recently and it was most delicious. I have a few more recipes planned.
Now for something from the garden, my garden. Some fresh rainbow chard and perpetual spinach.And finally some homemade flapjacks flavoured with Savvy Carob Wildflower Honey Spread. I am not that keen on carob but in this honey spread it was utterly gorgeous and even more so stirred into a basic flapjack mixture. It made for a easy delicious breakfast on the go. I am sharing this post with Maureen of The Orgasmic Chef.