Tipping the Scales

Most things in my kitchen have a little story behind them.  So how did I acquire my Kitchen Scales.  Well, after three years in the same job with no promotional opportunities to move forward. sideways or upwards, I decided to leave my job at the Law Centre for one in the voluntary sector that would allow me to develop and travel more.  It was certainly a good move, in fact it turned out to be my dream job with my new role now covering the whole of Scotland and visiting some wonderful Scottish attractions.

My colleagues at the Law Centre who I got on extremely well with gave me some High Street vouchers as a farewell present.  Of course, it had to be spent on kitchenalia.  I never had a good scale, only those plastic ones that served well when I was a student, but now with my first flat I wanted proper things that made it a 'home'. 

I liked the look of the old fashion Antique tipping style ones, rather than digital ones.  I am sure the digital ones are accurate, have benefits like putting the bowl straight onto it and all that, but I just liked the look of the Salter Staffordshire Kitchen Scales.  The cast black iron body and the tear shaped golden steel pan for scooping and pouring.  I also liked the metric weights varying from 5g, 10g, 20g, 50g, 100g to 200g.  I do however sometimes wish it also had a 500g option.

I use my kitchen scale mostly for baking or for making pastries such as the Welsh Laverbread, Mushroom and Puy Lentil Pies featured in my new blog header; Rainy Day Cabbage Pies and Uchiki Kuri Squash and Broccoli Pie.

Do you have a weighing scale in your kitchen? What kind?

My Tiny Eclectic Kitchen

Many of my readers understandably have assumed that I have a mighty big kitchen, especially as I tend to cook from scratch a lot.  The fact is it is quite a small flat kitchen  Its about 6 foot by 6 foot.  When there are two people in the kitchen, it’s a bit of a squeeze shall we say. There have been many times, when I have been frustrated by the lack of space and its restrictions.  D has understood many of my frustrations and has done his utmost to make the kitchen space as functional as it could be. He utilised the space - height wise, so that I've been able to store cooking pots and jars, although I do need a step ladder to reach these.  However even with all his efforts, there are indeed still limits that hinder the experimental cook in me.  I've never been able to bake large cakes, decorate them with fancy piping and then leave them on the side to look pretty, as they would take up the only available surface that is used for food preparation. Also I cannot display the gadgets that I have accumulated over the years, moreso use them - such as the food processor, hence the reason I end up making shortcrust pastry by hand often...well you get the point I am trying to make - its a tiny kitchen. 

In spite of its size and my grumbles, this cooking space has served us well over the years and I have come to appreciate its individuality.  I made this short video about of my eclectic kitchen about 3 months ago.  Since then I have had to remove some of the decour.  The food related artwork, as well as the dangling things, such as chilli lights that may look messy to potential home buyers, but for me they have made the kitchen quirky and personal.    

Still like many homely cooks, I dream of that big open space (or even a country kitchen), when I will be able to leave out my kitchen gadgets and actually be able to use them! Be able to share the joys of cooking and baking with others in the kitchen space, and be able to open the door to my kitchen garden and pick fresh herbs…Oh I dream of my of my own space.  Part of this 'dream' has begun, as the house we will be renting offers some of these opportunities to me.  But before I say 'goodbye to this tiny space' this year.  I have to remind myself that I have made some delicious diverse world vegetarian cuisines here.

Here are some recipes from my kitchen in 2011.  Enjoy.

 Of course, I have to begin with these Welsh Red Dragon Chilli Shortbread.

 February - A Scottish recipe that I will always keep close to me - Potato Scones.

March -  Cauliflower and Red Lentil Cobbler

 April - Wild Garlic Oatcakes

 May - A new challenge for me - making Banoffee Curd and White Chocolate Roulade

 June - Radish Leaf and Root Tart.

 July - Savoury Seitan Faux Roast 'Meat' (vegan)

August - Plum and Almond Tart with Plum Syrup

September - Creamy Cabbage Pie - Perfect for those rainy Scottish days!!!

October - Another new technique to me - Sweet Potato Wontons Stickers with Sweet Chilli Sauce - absolutely delicious.

 November - Beetroot and Gingerbread Muffins

And finally,  December - Date and Coconut Bars.

Oh I should also mention, that I will not be returning back to blustery gale force windy Scotland with D later in the week. I had applied for a job in Wales and guess what I have an interview next week. Sounds promising and it may be a welcome start to the new year, so I have made the decision to stay behind. First for the interview, second for the outcome.  If all goes well, then it will be 'ready set go' for moving, if not...well I will blog about that later.  Anyway, whatever happens, You will have to forgive me in advance as there may be very little in the way of proper foodie (and growing) blogging until mid to late February.  So instead I thought that I would begin sharing with you some things from my kitchen - starting of course with the kitchen itself. 

Black and White Wednesday

Can you guess what these are?!

These ceramic heart shaped moulds are known as 'Coeur à la crème'  translated heart with cream in French.  They are often used in France or upmarket eateries to make a cream cheese dessert of the same name.  If you look closer, you will see tiny holes in the bottom, these allow excess liquid to drain away from the cream cheese. 

Once a month, when I got paid, I would often treat myself to a little gift.  Unlike some of my work colleagues: male and female, I would not indulge in shoes, a fancy dress or hunk of jewellery.   For me it was always some sort of kitchenalia (later it became cookbooks: old and new).  One of the first specialist kitchenalia's to enter my home were two of these heart shaped moulds that I purchased on-line for a fancy romantic meal.  The other three (slightly larger) were found at a charity shop for a mere £1.75.  I think they were so cheap because no one there knew exactly what they were.  Of course, I did and snatched them from the shelf as soon as I saw them.  I was so excited at my find.  I have plans in the future to make some cheese: not just the savoury kind, but the sweet fruit cheese too.  

This is my first entry for Susan's - Black & White Wednesday.  This is relatively new weekly blog event set up by Susan of The Well Seasoned Cook.  Here she encourages us all to appreciate black and white photographs once more, albeit through culinary means.  I think this appreciation also needs to be extended to black and white movies, but that's another bog entry. 

I also want to say a big Thank you to all of you who responded to my last blog post requesting advice regarding comments. Thank you especially to Liz of Surburban Tomato (see below).  It appears for now that the issue has been resolved, but just in case - I will be keeping an eye on my blog the next few days.

Liz said...
Hi Shaheen, I had exactly this problem. I also comment on Marks blog and had the problem with his amongst others. I resolved the problem (after much googling) by enabling 3rd party cookies on my computer. I have admit being fairly IT illiterate so I don't know if 3rd party cookies are bad but it did resolve the problem, and I haven't noticed anything bad happening this end...yet.