In My Kitchen – March 2015

In my kitchen …

making blood orange jelly
… making blood orange jellies with orange and lemon juice, sugar, water and some gelatine leaves with a splash or two of Slamseys Marmalade Gin. A perfect mid-week pudding when we just want a spoonful or two of something sweet.

In my kitchen …

English muffins
… muffin making. Not sweet American muffins but proper English muffins made with yeasted dough, cooked on the girdle where they puff up before your eyes. We twist them open and toast them to eat with a generous spreading of butter and jam or a poached egg. If I was trying to impress then I could have made hollandaise sauce so that we could have Eggs Benedict, but instead we sandwiched the egg between each half so that the egg yolk ran down our chins when we bit into it.

In my kitchen …

giant jaffa cakes
… making giant Jaffa cakes. I know, why would you, when it’s easy to buy a packet. Well, sometimes it’s fun to try. Of course there were comparisons. Why isn’t there a little hump where the orange jelly goes? Why have you used marmalade? They’re a bit soft for Jaffa cakes. A work in progress.

In my kitchen …

vegetable garden March
… the view from the kitchen window. The soil is too wet and cold to do much with at the moment so mostly I just dash out to dig some leeks or to empty the compost bin. But soon it will be spring and there’ll be lots to do. Meanwhile, I’m happy to potter in the kitchen at the weekend.

Once again, I’m joining in with Celia’s In My Kitchen series at Fig Jam and Lime Cordial as we tour the world to see what everyone has in their kitchen this month. If you have the time, check out some of the different blogs that are listed on Celia’s page.