Presenting 22 of my favourite kitchen things

As I won't be cooking, hence food blogging much, I thought this month I would showcase some of my much loved and used kitchenalia.

So lets start rolling, yes literally with rolling pins.  I have about 5 rolling pins, I know how many rolling pins can a person use at one time.  But over the years I have accumulated a lot of things for my kitchen.  I picked up the marble rolling pin above on one of my first visits to Ayr, Scotland from a 'Help the Aged' type of Charity shop.  I have to admit I haven't used it much, its serves more for display on its wooden cradle stand. 

The rolling pin below starting from the left, is not actually a rolling pin per se but one for making gingerbread cookies as it has patterns embedded on it.  Its either Austrian or German in origin.  I bought it a couple of years ago when I was in Brittany, but have not yet had the opportunity to use it for Christmas cookies.  The skinny rolling pin, second from the left was purchased on my first holiday to Turkey.  Its known as a oklava and is rod style.  The last two are ones I use often for rolling out shortcrust pastry: one is just simply a rolling pin - no handles, and the other a roller with wooden handle s.

Here are a couple of recipes that have seen some rolling pin action: the shortcrust pastry for this Carrot-Fennel Souffle Flan, Chilli Flecked Pastry and Beetroot Shortcrust.

Garlic Crusher or it is a Garlic Presser
Garlic Baker or Garlic Keeper
Onion Storage Pot
Salt Pots and Salt Pigs
Mezzaluna
Weighing Scales
Measuring Spoons and American Cups
Egg Holder: Egg House 
Steamer and Double Boiler
Tongs and Whisks
Cheese and Nutmeg Graters and a Orishigane 
Salad Spinners, Colanders and Strainers
Mashers and Peelers
The Sifters and Spatulas
And finally the Spice Jars

An update: Just when we think to ourselves things may be getting better for us, we are again confronted with further bad luck.  D returned back to the edge of Glasgow yesterday afternoon, only to find that the 100mph winds had damaged our recently repaired roof.  He went into the flat and found a hole and water coming through three different places. He rung the roofers who did the repairs in Spring as its those slates that have come down.  They are being absolutely unhelpful and say they cannot come out until the end of the month.  D is desperate and rung another roofer who say they will be able to come tomorrow, they asked who did the original work and when D told them who it was, they informed us that they are cowboys.  We did not choose them, as the roof work was carried out jointly (after much pursuing on our side) with the landlady who owns the flat downstairs.  It was the company they used.  D rang the Let/Rent Agency to encourage them to push these roofers to come out.  They too were being unhelpful and said to him to do the leg work/find another roofer and they'll pay up their share.  D is finding is hard to locate a roofer at this time and has unfortunately out of sheer desperation flagged down a Roofing van that was passing through the street.  They looked at it and quoted him a couple of hundred pounds.  D's hands are tied, no other reputable builders available, so has gone ahead with the work that took about 15 minutes and 15 slates!  D says he is not at ease and fears that these workers were 'cowboys' too, but he needs something done to stop further damage being caused inside our flat.  The roof of this flat has been an issue from day one.  It was sold to us leaking and our surveyor had not picked up on it.  Anyway, this has definitely damaged our prospects of selling the flat at the recommended surveyors price.  On top of that, the fencing that separated our garden from the neighbour's is knocked down too by the winds.  You know what this means - wandering dogs - see here for further explanation of this if your interested.   The harder we work to make this flat look nice to sell, life - in this case nature, conspires against us and chucks more crap at us. I really can't wait to turn my back on this place now, but its digging its claws in us for money and love we haven't got.  Life eh!

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. 

Baked Carrot-Parsnip Quenelles

May I wish you all a Very Happy, happy New Year and thank those of you who left warm wishes on the previous posts. Each comment has been truly appreciated.  I personally have never looked forward to a new year as I am this one.  So to welcome the new year, new beginnings and change, I have changed my blog header that will gently lull my transition from Scotland to Wales in the next month or so.  Today though I am enjoying the company of family, playful nephews and nieces and good food.

As its a day of celebrations and one of tucking into posh looking edible morsels, I am pretentiously calling these Carrot-Parsnip Quenelles, but the homely cook in me has to admit that they are essentially just wintry oven baked fritters. 

These Carrot-Parsnip Quenelles are actually based on some Sweet Potato Falafels I made a few years back.  Although these can be reheated, I think they are best eaten fresh from the oven on the day that they are made.

I am sharing a plate full of these rooty bites with Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 29th December 2011- 2nd January 2012.  
 

Carrot and Parsnip Baked Quenelles

Makes about 16 - 20
Ingredients
600g carrots and parsnip,s peeled and sliced
1 -2 cloves of garlic, crushed
1 ½ teaspoons of ground cumin
½ teaspoon of ground coriander½ teaspoon cayenne
Juice of ½ lemon
120g besan, gram flour also known as chickpea flour
Olive oil to coat the baking tray

Optional 20g fresh herb, chopped
Optional: Generous sprinkling of sesame seeds
Salt and pepper to taste
Method
Either roast or steam the root vegetables, until very tender.  Allow to cool.  Then put the soft root vegetables along with the garlic, and mash well.  Then add the spices, lemon juice, herb if using and chickpea flour and combine well, so this either with a spatula or your hands.  Season well, and mash lightly until you have a smooth mix with no chunks. Put the bowl into the fridge to allow the mixture to firm up for about an hour.

 

Oil a baking tray.

Turn the oven to gas mark 6.

Using a couple of large spoons, put a well heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides. Or use a falafel shaper and put onto oiled tray.

Or use a falafel shaper to put onto oiled tray. 

Sprinkle the optional sesame seeds on top and bake in the oven. 

After 15 minutes, flip them over and give it another 5 minutes until golden.