In my kitchen ~ March 2015

Gosh these monthly in my kitchen series roll around quickly!

There has been lots of preserving happening here in my kitchen, and with a new addition of a dehydrator, we are building up our store cupboard nicely.

I've been inundated with tomatoes, like more than half the country I have a guess - but isn't it just lovely.  There is just so much you can do with them, if you are stuck for ideas here's some of my favourite recipes here.  We have also had a bumper chilli crop which we have been making Mr. GW's chilli sauce and pickled hot whole chillis that he is addicted to. 

The chillis we grow are a mixture of birds eye, fire cracker, cayenne, pepper chilli and a heap of self seeded unknown varieties.

I've been making my tomato passata with a new oven roasted recipe I'll post in the coming days if you are after a quick and easy one.  

I dehydrated some of the bounty and then popped them into a jar with some extra virgin olive oil and fresh basil.  So thrilled to be able to do this as it just adds some variety to our preserving.

I used up the end of my peaches but these didn't last very long.

I was totally excited to be gifted these cute and delicious biscuits from Lorraine from Not Quite Nigella as a valentines day give away. I'm going to admit I lived up to my name sake and ate them both while no-one was home with a cup of tea and they were heavenly.  Why do things taste better when they are given to us with 'love' and when you are sneaking them? :)  I actually didn't feel guilty, I savoured every bite.  Glutton, yep!

I received a beautiful but cheeky card in the mail from a dear friend, it's on my kitchen mantal and I chuckle and feel heart warmed every time I read it.

We have been loving the La Nova anchovies in the big jar.  I did a little kitchen experiment  adding them to a potato bake.  It was sliced potatoes, a scattering of anchovies between each layer (there was 3 layers) and then cover with chicken stock and bake at 180c for 30 minutes.  Take out and then micro-plane or grate over some parmesan cheese and pop back into the oven for another 15 minutes or until nice and golden.  What a hit - Delicious!

This is a great chook book but it should be called "The spoilt chook".  Our girls have settled in so well, you can read about their arrival here.

And look what we found yesterday!!! I'm just thrilled to bits :)

So thats me for this month.  If you would like me to pop over to see  your kitchen adventures, leave me a comment :)

Ciao, Jan x