June 2015 Showcasing In My Kitchen

Here I am in June 2015 Showcasing what is new in my kitchen.

We came back from overseas and had it not been my commitment to myself to let you all have a peek into my kitchen each month, and share this with Celia from Fig Jam And Lime Cordial, I might still have all the goodies sitting on the ‘side board’ in our kitchen. For the first time in as long as I can remember, I did not want to be at the working end of my camera. Eventually, this past weekend I got myself in a place where I wanted to take photos, and headed to what is my new temporary ‘studio’ in our scullery.

In France Dave and I went shopping and I could not resist buying a tin of cassoulet. I had thought that if one night we did not feel like cooking we could just open the tin, but thankfully Dave was enjoying his cooking and we got to bring the tin home with us. It will be enjoyed one night after motor racing for sure. This brand is the one I trust most when in France and I also buy their butter as it is fantastic.


One of my suppliers is selling lavender petals from an organization that works on community upliftment. I usually use the lavender petals from my own bushes, but they have died and for the first time in years I don’t have a lavender bush in our garden. I am planning on sorting out our top garden this winter and so will wait until that is done before planting another bush. In the meantime, I have a lot of petals to use in my cooking and baking.

Lavender Petals

My love affair with Maille continues and Dave and I went on the Saturday morning we were in Paris to their boutique store. I now keep a list of the mustards I have in my fridge on my phone so that we don’t duplicate anything. Luckily for me they have a store at the airport as well so I can add more to my collection when we pass through the airport in September.

Maille Mustards

I always look at the seed packets when are travelling and this trip I bought some parsley root seeds. These will go into the new vegetable garden as soon as it is sorted out.

Parsley Root Seeds

I was invited to attend the Pestaurant function by Nathalie Leblond from Rentokil, but as it is in Johannesburg I had to decline the chance to dine on insects! Not wanting to miss out on the entomophagy experience, I was sent a sample box to try. The event is taking place today, and if you are interested, please click here. I must say, with a little bit of seasoning these would make quite a nice snack. Along with the insects, I was sent two recipes to try, one for chocolate chirp cookies, and the other for locust fried rice. In order they have been photographed, I was sent plain roasted locusts, plain roasted buffalo worms, plain roasted crickets and plain roasted meal worms.

Pestaurant Treats

I tried out a recipe for raspberry curd which came from the darling Lorraine. I had a lot of curd left over and so added it to an ice cream base with star anise flavouring and served it as dessert when we had friends over the other night.

Raspberry Curd

I broke not one, but two spoon rests in one week! My lovely bamboo spoon rest was swept off the butcher’s block while I was cleaning it, and broke in half and my metal spoon rest lost its weld. So, I bought this spoon rest from my favourite online store and Dave is still getting used to it being a spoon rest. I love it as it is so sturdy.

Spoon Rest

Here is my review copy of Sweet. I did not bake anything from the book before doing my review as I ran out of time. I have tried making one recipe so far but it did not work out and I will be making it again until I can get it perfect.


Ocean Basket sent me a gift box, which included a scarf (so warm) and gift vouchers for Dave and I to use at our local restaurant. They have added gluhwein to their winter menu, and the gift box included the spices to make my own at home, as well as a lovely carafe.

The Making Of Gluhwein

What I blogged June 3:

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