I have some blood oranges. I have made an Blood Orange Tart.
I will write more about it later in the week, but what I will tell you it was unlike any Orange tart I have ever eaten.
In My Kitchen is a wooden measuring ruler with vegetable names. I picked it up on a whim from a charity shop for a £1. I don't quite understand the numbers relating to the vegetables and the holes as there is no way I would get a runner bean seed through them or even a pea, so if anyone can shed light on the purpose of this - it would be appreciated. Regardless, I still like it.
In my kitchen, I have No Nonsense Chili and Chocolate Jam. This was a present to myself when I was in Cardiff Bay from a book shop of all places a few weeks back. Its a local product in that it is made in Cardiff. Its not Chili and Chocolate Jam in the traditional sense, its more of a chutney or relish to be enjoyed with savoury meals like veggie burgers, halloumi cheese and roasted vegetables. I will be trying it very soon.
In my Kitchen, I have Upton's BBQ Jackfruit. I have been making BBQ Jackfruit at home, but this was random purchase for easy evening meals or a topping for Jacket Potato.
In my kitchen is a new product called O'Lentil Natural Oat and Lentil Protein. It looks like a Scottish haggis.
You can slice or dice it and use as you wish. I am intrigued by it and want to see how it compares to other mock meat products and of course, haggis. I will up-date you later this week on how it tastes, as I am intending to serve it alongside some roasted vegetables.
Over the weekend, I made some Savoury croissants with some spinach and the last of the rainbow chard from the allotment garden plot. I was pleased with them and my efforts to shape them into crescent moon shapes was better accomplished than my last efforts - see here.
In my fridge is a tub of black olive paste which is black olive tapenade in fancy terms. A purchase for pasta salads, but we have actually had it with crusty bread and olives. D as he always is, was very heavy handed with the olive paste treating it like a pate or even butter, but we won't say more about that...only a little goes a long way.
I recently had vegan 'fish' and chips at a vegan eatery in Plymouth called Samphire. I had assumed that the vegan 'fish' would be made of tofu, but it was actually made from Banana Blossom. Here's how. Vegan Banana Flower Fish. Really amazing
And finally something for the allotment garden plot to protect our hot and cold drinks from bugs. It actually works well, we used them over the weekend.
I am sharing this blog post with Sherry Pickings for In My Kitchen series, an opportunity to take a peek into fellow bloggers kitchen world wide.