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Fig Jam and Lime Cordial

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« Curry and Art
A New Overnight Sourdough Tutorial – High Hydration Loaf »

In My Kitchen, June 2016

June 1, 2016 by Celia @ Fig Jam and Lime Cordial

In my kitchen…

…are the shells from the greenlip abalones I bought last month. Aren’t they beautiful!

imk0616a

. . . . .

In my kitchen…

…is super fresh Korean chilli powder, a gift from our friend Jay. His father grew and dried the chillis himself…

imk0616b

. . . . .

In my kitchen…

…there is always sourdough. Lately I’ve been slashing my loaves using this new pattern I came up with. My friend Moo calls it the starburst slash. It works well for loaves baked in an enclosed pot…

imk0616d

imk0616e

. . . . .

In my kitchen…

…there was chocolate slab cake. I’m always so happy to have two offset spatulas whenever I make this – one to spread the batter, one to spread the icing. Yes, yes, I know I could just use one and wash it in between…

imk0616f

. . . . .

In my kitchen…

…is Pete’s homemade quince jelly and some clarified jamon butter. Mum’s very kind friend Russell dropped off half a dozen quinces for us from his farm.

Here’s a late night photo of our messy kitchen as everything was being made and cooled…

imk0616g

And here’s a photo of the quince jelly the following day. The jars were glowing like jewels – Pete has a deft touch with jellies, and they’re always crystal clear…

imk0616i

. . . . .

In my kitchen…

…is freshly harvested ginger, a wonderful gift from Monkey Girl’s clever mum. The aroma of fresh ginger is astonishing!

imk0616c

. . . . .

In my kitchen…

…is the resurgence of an old mania. I used to cross stitch when I was at uni and last week I came across a box of old patterns. It’s amazing how our tastes evolve – very few of the designs still appeal some thirty years later (really? I liked calico cats and Holly Hobby at 19?).  Anyway, I thought I’d have another go…

imk0616h

In the process of looking for embroidery cotton, I came across this very old school project of Pete’s, made some 45 years ago. I wonder why we don’t teach boys to embroider any more?

imk0616k

. . . . .

Tell me, what’s happening in your kitchen?

If you’d like to write an In My Kitchen post, please do so by the 10th June and send your link to Maureen at The Orgasmic Chef. Thanks for hosting Maureen! x

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Posted in In My Kitchen | 40 Comments

40 Responses

  1. on June 1, 2016 at 12:24 am sallybr

    caught this post as I am ready to leave to the airport for our trip to California and then Hawaii… what a nice thing to have just before the hectic travel day starts

    I will be joining this month, my post should come up at midnight our time…. it seems that I can only manage it every three months, I am in awe of you, Maureen and all the others who are so diligent about posting monthly!

    I could not cross-stitch if I wanted to – my eyes are not the same they used to be and reading glasses make me queasy after a few minutes. (sigh)


  2. on June 1, 2016 at 12:42 am cookingwithshy

    How wonderful is this In my kitchen post…Love the idea of your roundup..hope to join in sometime;))


  3. on June 1, 2016 at 1:40 am marilynscottwaters

    Not much cooking going on these last few weeks In my kitchen. We’ve been sick as dogs. I’m off to get some antibiotics before my head explodes. :-(

    Old turn of the last century Applied Art schoolbooks used to have embroidery exercises for boys because “They might be surgeons one day” Home economics aren’t taught much here in the states which is silly in my opinion. Everyone lives somewhere, shouldn’t they know just a little about how run a house? Feeling grumpy, Maz.


  4. on June 1, 2016 at 1:57 am Glenda

    Celia, Pete’s jelly does look fab. I made some apple and quince jelly today and I was very proud of it but I think Pete’s is even better. I also love to cross stitch.


  5. on June 1, 2016 at 2:13 am Laurie Graves

    Right now, I’m too busy gardening to do much in the kitchen. Love this time of year in northern New England. Payback for all the cold weather we Mainers must endure five or six months of the year ;)


  6. on June 1, 2016 at 2:30 am Becky Ellis

    Love the beautiful bread photos!


  7. on June 1, 2016 at 3:20 am Manuela

    Your kitchen always holds such awesome treasures! I love cross stitch. They still teach knitting in some schools in Germany to all the students, even the boys. The embroidered horse looks very nice. The abolone shells look beautiful. Love the shimmering colors. Your bread slashing looks beautiful, like works of art. What is Pete’s secret to getting such clear jellies? Mine never turn out so beautiful.


  8. on June 1, 2016 at 3:41 am Cecile

    I agree with Manuela – you always have such awesome treasures in your kitchen. If I posted, I would be showing lemons, apples etc. And the odd cabbage. NOT interesting – that’s for sure!! Great job – as always! ; o )


  9. on June 1, 2016 at 4:12 am Charlie

    Lovely Roundup!
    You should frame Pete’s project. Just love the form of the horse!
    I guess they consider it sissy today. I think of it as an expression of talent.
    It was my Daddy that taught me how to do needlework. And a fine job he did!


  10. on June 1, 2016 at 4:35 am Chica Andaluza

    Ooh so many lovely things! I slashed a loaf today and I was so proud…not as many petals as yours though. I need more practice! Beautiful quince jelly…was it drained through muslin? Our Spanish one isn’t and is thick and solid like a fruit cheese. And those shells,oh, those shells!


  11. on June 1, 2016 at 5:37 am Debra Kolkka

    That quince jelly looks fabulous. I hope I get some quince from my tree at Casa Debbio this year.


  12. on June 1, 2016 at 6:15 am Francesca

    The jelly looks so good, great work Pete- a messy kitchen is a permanent fixture around here. I must try you new slashing technique, and get a better instrument to use. I think my eldest son learnt how to sew at school- not fine work like Pete’s but the basics of using a sewing machine, hemming or patching. I often see him repairing his jeans. He is 46- and feminism was alive and well in the 80s in schools.Equal rights and opportunities in schools were strongly promoted.


  13. on June 1, 2016 at 6:20 am Louise

    What a wonderful way to make a new acquaintance. I must drop by Maureen’s and thank her for hosting such a friendly event:) And thank you Celia for a taste of your kitchen. What treasures!


  14. on June 1, 2016 at 7:58 am Jan

    I love cross stitching too and one of my patterns is very much like yours. However, I’m an immaculate degenerate (macular degeneration) which means I can’t see fine detail – what dust? – so I’ve been looking for a magnifying light so I can make peaceful little stitches again. The light glowing through Pete’s quince jelly is beautiful and that’s a lot of eye-watering chilly powder – isn’t it a rich colour – and the little green shoot sprouting from the ginger looks so green and vulnerable, it’s very pretty.


  15. on June 1, 2016 at 8:36 am Victoria

    Love the cross stitching! I used to do this as a child, but only very occasionally as an adult. Funnily enough, it was my Dad who taught me. I think it’s a pity that men don’t learn these skills anymore!


  16. on June 1, 2016 at 9:06 am Maureen

    I love cross stitch but haven’t done it since I was in my 20s. You started me knitting dishcloths and I don’t have time to cross stitch. :)

    The quince jelly is gorgeous and I too love the aroma of freshly dug ginger.

    If that’s a messy kitchen, come on up here for lessons.


  17. on June 1, 2016 at 9:08 am Nicola

    Hello Celia, this comment isn’t really about your IMK post (although I enjoyed it, as always), but to tell you that I made your Romertopf pulled pork yesterday and it was DELICIOUS. Thank you for sharing your recipe and process, and for introducing me to another favourite dish. Nicola


  18. on June 1, 2016 at 10:45 am Nancy |Plus Ate Six

    The jelly is beautiful! I can just see you all sitting down to a delicious cheese board with the quince jelly and another bottle of aged red you just happened to find in your stash. The gnarly ginger made me smile – I bet it smells and tastes so different form the stuff we get in the shops – properly spicy no doubt.


  19. on June 1, 2016 at 11:01 am Eha

    Oh dear – feel guilty looking at your cross-stitching. My love was for rug hooking and I see I have not just one, not two but three unfinished ones tucked behind all else ! If at once you . . etc . . .


  20. on June 1, 2016 at 5:05 pm Shari from GoodFoodWeek

    Your sourdough loaves are amazing and I love the slash that you have invented!


  21. on June 1, 2016 at 6:19 pm tiffinbitesized

    We don’t teach anyone to embroider these days, let alone boys. I now have an offset spatula on my list! Pop over to my IMK when you have time to see the whole sumac I picked up.


  22. on June 1, 2016 at 6:57 pm EllaDee

    I can testify that Pete’s quince jelly tastes as good as it looks… so good to bake ham.
    I’m trying to grown my iwn ginger… hope it looks as good when I harvest it ☺


  23. on June 1, 2016 at 7:25 pm Ngeun

    Just lovely Celia. The quince jelly especially looks divine. :)


  24. on June 2, 2016 at 8:07 am Kim Bultman

    Celia, your kitchen is a delight for the eye and palate! Thanks for sharing your sourdough “slash” design, too. Also, I admire needlework of any sort and that Grecian horse piece is stunning. (Apparently Pete is as multi-faceted as you!) Don’t beat yourself up about liking Holly Hobby at 19… I collected pet rocks. :)


  25. on June 2, 2016 at 11:20 am corneliaweberphotography

    Always love your kitchen inventory. When you say baking your bread in an enclosed pot… what kind of pot do you suggest?? Guess what I finally made the sour dough you kindly have mailed me last year. So hopefully it will turn out, I will let you know


    • on June 2, 2016 at 11:29 am Celia @ Fig Jam and Lime Cordial

      I use a cheap enamel pot, Cornelia! There’s more info here: https://figjamandlimecordial.com/2015/02/03/priscilla-sourdough-tips-and-suggestions/


  26. on June 2, 2016 at 1:35 pm Liz - Good Things

    Hi lovely… I still remember how good it was to taste Pete’s quince jelly on your freshly baked bread and topped with fresh ricotta. Yum! Love your new slashing style. I loved seeing that embroidery piece… what a treasure. Do they even teach embroidery to girls these days?


  27. on June 2, 2016 at 6:01 pm missfoodfairy

    Love the Korean chilli powder (I’m a bit jealous!) It sounds perfect – I’m sure there’ll be bought heat to do it’s job Celia :) Fresh ginger, you lucky girl. I’m sure it’s going to taste out of this world. Great seeing you for #IMK hope to see you soon x


  28. on June 2, 2016 at 7:56 pm Beck @ Goldenpudding

    Love the slashing Celia – do you do it before or after popping on the pot? Those cross stitches really bring back memories, I think I probably have a Holly Hobby one stashed somewhere too :) The wintery scene with the goose is rather nice though, and the horse is amazingly dynamic!


  29. on June 3, 2016 at 12:06 am Lury Budde

    Sometimes you just have to have two spatulas! Who wants to wash in between LOL.


  30. on June 3, 2016 at 12:45 am Gretchen

    Pete’s quince jelly looks gorgeous. I used to cross stitch back in the day, boy has it ever been a long time. This summer might be a good time to start teaching the boys to sew. I love your new slash pattern, I’ll have to try it out. I just ordered some new blades, mine is dull and my slashes aren’t so pretty right now.


  31. on June 4, 2016 at 11:39 pm My Kitchen Stories

    I have never seen a piece of fresh dug ginger like that. Love your new slashes love…and those little patterns. i can’t imagine you stitching those


  32. on June 5, 2016 at 7:03 pm Moya

    You sourdough dough bread looks so beautiful Celia and love the “starbrust slash” :) Quince jelly look gorgeous… will done Pete.


  33. on June 6, 2016 at 7:59 pm Veganopoulous

    oooh those jellies do look beautiful! And I bet that chilli smells awesome. We have some enbroidery my husband did when he was four, my mother in law had put it in a little frame luckily!


  34. on June 6, 2016 at 11:40 pm Johanna GGG

    I would love to see your holly hobby patterns – would not really want it now but it makes me feel all nostalgic – hope you enjoyed the trip down memory lane with the cross stitch – love all the bright colours in your kitchen – the shells, the chillis and of course the beautiful quince jelly (have never used the plural jellies about my mum’s quince jelly – always just quince jelly for us). And lovely smells of chocolate cake and ginger. Lovely as always.


  35. on June 7, 2016 at 1:03 pm Vicki @ Boiled Eggs and Soldiers

    Yes I wonder why we don’t teach boys sewing and embroidery anymore? My sister had Holly Hobby wallpaper in her bedroom so your post brought back childhood memories. I love the beautiful jewel like quince jelly, clarified jamon butter is new to me too.


  36. on June 8, 2016 at 6:58 am Liz @ spades, spatulas, and spoons

    Lovely things in your kitchen Celia. My father took up hooking rugs when he was home on an extended illness. From there he progressed to needlepoint and did some absolutely gorgeous work. The are now family heirlooms.


  37. on June 9, 2016 at 12:15 am Mae

    Natural objects like abalone shells and twisted ginger with the hairy part of the root still attached … such a nice subject for a very intriguing photo! Also wonderful: all the cooking and baking.

    best… mae


  38. on June 9, 2016 at 5:20 pm Tandy | Lavender and Lime

    Wow, if you think that was a messy kitchen you should see mine! I love the sourdough patterns you are using and I also would not bother to wash the spatula in between :)


  39. on June 10, 2016 at 3:07 pm sherry from sherrys pickings

    oh yes i was a cross stitch fan years ago. love the quince jellies. and such beautiful shells the abalone have. no wonder the Kiwis make jewellery out of them. love the slashes in the bread too.



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