Showcasing December 2016
My aim is to be a month ahead in my blog posts and as I start typing Showcasing December 2016 it is the 6th of December. It is amazing how quickly the year has gone by. I hope that the festive season was amazing and that 2017 holds all your wishes.
JHP Gourmet Guide
I was sent a copy of the JHP Gourmet Guide to review. I am not very impressed by the content, especially given that my favourite South African restaurant was not rated at all! The recipe I made was not easy to follow and so this is one book that has been in my kitchen and is now out of it!
After much experimenting with coconut sugar I made honeycomb toffee. It was a huge success and so easy to make that I will be sure to make more again.
I finally managed to get a decent enough photograph of the items I made at Fanglasstic. The large rectangular plate is being used to keep my kitchen sponge and odour remover off the windowsill. I am using the small bowl for my rings which are the first thing I take off when I get home.
Dave and I hosted two young ladies at our house for lunch. They came from Congo to spend a short holiday break in Cape Town. We did not ask them to bring anything to the table, other than soft drinks. They also brought stunning bread sticks and this bottle of jam that I will open as soon as Dave has finished the youngberry jam he bought.
As part of the campaign that I took part in I received a great selection of Lemcke Oils. I have used the hemp seed oil and the almond oil and have a recipe coming that uses the coconut oil.
After a great meal and some good beer at the launch of MareSol I received a gift of peri-peri sauce. This will be opened in due course, after all the other bottles we have waiting in the pantry.
December 2016 #FOMO Box
This month we got some lovely goodies, including coffee which will never go to waste. The small panetonne will be opened on Christmas eve when Dave and I will be alone for dinner. I am planning a few dinner parties this December so the fig preserve will be served at one of them on a cheese board. My maple syrup is being put aside for recipe testing and the rosemary and thyme herb blend will be used on a leg of lamb roast.
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then.