July 2018 was the start of our first real winter in Cape Town for a long time. We have been in the throes of the worst drought seen for decades. And then the rain came! But more importantly, it snowed. We had some very cold days and some really warm days. And all-in-all, it was a great month. This month we celebrate International Scone Week and it would be great if you all took part.
Last year I attended a launch of a new phyllo pastry by Mediterranean Delicacies. They have a new recipes and I must say, the sheets worked fantastically well the first time I tried them. They do not recommend refreezing the product but I tested it regardless. I never use a box of phyllo at once, which is why I usually make my own. There were a few tears in the sheets but it baked perfectly well in my mini quiches.
The event was held at the Lindt Chocolate Studio in Cape Town. The space is amazing and I wish I lived closer so that I could do a few of their classes. We had a great time and I was given a bar of chocolate as a gift. Needless to say, it did not last long in our house.
Sweet Bakes And Cakes
In February Dave and I went to London for a Bar Mitzvah. There I met Vera who told me that her granddaughter Sadie had a collection of recipes in a book. This was sold as a fundraising project to raise money for ChildHope. I have my very own copy and made an adaptation of the kuchen from the book.
Dave and I went to the launch of the new range of wines from Bonnievale. We were sent home with two bottles of the Cinsault Rose. These will have to wait for warmer days to be enjoyed. You would have had quite a laugh seeing us drive home with the wine, plus two bottles of bubbly stuck at my feet. We went away in Dave’s Lotus which has very little boot space!
July 2018 FOMO Box
There were two drinks in the July 2018 box which I have put in the fridge. The cucumber and lime sounds perfect to go with some gin when summer shows her face. The protein pusher nuts were eaten straight away and I used the cherry peppers to make a simple prawn pasta. I have an idea for the yuzu zest so I really hope it works out. The poppy seeds and sesame seed oil have been set aside in a gift box.
This post is part of the #IMK series, hosted by Sherry. Pop on over to see who else has showcased what is new in their kitchens this month.