from one generation to the next
In my December kitchen are the beginnings of a celebration.
Christmas and birthdays, which come close on its heels will be celebrated interstate with my wonderful family this year. Because I’ll me making my contribution to our feasts in an unfamiliar kitchen, in an unfamiliar city, I’m packing a small bag of ingredients and a few essential tools to carry with me, specialty items that might be hard to find. We’re driving north so I don’t have to worry about a baggage allowance!
It includes a packet of titanium strength leaf gelatine. Never rubbery, never lumpy, 2 sheets of melted gelatine added to 500g of frozen berries makes a delicious jelly for kids, or a beautiful topping for a sponge or trifle. You’ll find the complete instructions here.
A small jar of tamarind, a block of blachan, some dried chilli, fish sauce, kecap manis and tamari for quick, Asian inspired salads and marinades for the BBQ.
My fish tweezers so that the salmon for the Christmas Gravlax is easily pin boned.
Gorgeous patty pans so that when I make Raspberry Surprise Cupcakes for the tribe of kids, they look extra festive.
A packet of my favourite “Farabella” gluten free pasta for a salad or quick meal. This gluten free pasta ticks all the right boxes for me!
My oyster knives to guarantee the oysters WILL be freshly shucked!
My still brewing Gingerbread Liqueur, yet to be strained and bottled because what is Christmas with out gingerbread! You’ll find the recipe that inspired me here.
Celia from Fig Jam and Lime Cordial hosts a monthly “In My Kitchen” forum where you are able to take a peek into kitchens from all around the world. Why don’t you join in the fun?