in my kitchen – June

Once again I’m joining in with Celia’s In My Kitchen where bloggers around the world link to Fig Jam and Lime Cordial to give a peek into their kitchens.

In my kitchen this June …

sourdough huffer… sourdough huffers. I’ve been playing around with my huffer recipe. Although the flavour of a sourdough huffer is good, I think I prefer the softer texture of a huffer made with yeast rather than the slightly chewier sourdough. They also rose a bit more than I anticipated so that only those with the biggest mouths could bite into a filled huffer.

In my kitchen this June …

eggs… eggs, eggs and more eggs. I have two ducks each sitting on a clutch of eggs. On the one hand I’m happy to let them sit because it means fewer eggs to collect and deal with but on the other hand, I really don’t need any more ducks. The only consolation is that my ducks usually sit for a couple of weeks before wandering off, leaving a deserted nest of half brooded eggs. Meanwhile, any visitor is pressed to take away a box of eggs and I’m constantly searching for recipes that use as many eggs as possible.

In my kitchen this June …

picnic ingredients

… preparations for a picnic. Labneh cheese made using Elizabeth’s instructions in her IMK post at Mrs Thomasina Tittlemouse to eat with roasted peppers and slices of sourdough bread toasted and dried in the oven, followed by chocolate fruit cake and lemon squash

lemon squash recipemade using my mother’s recipe (albeit with rather less sugar than the original called for). Refreshing when diluted with water or soda water, uplifting when mixed with Raspberry Gin.

In my kitchen this June …

flowers from the garden

… flowers from the garden. Chive flowers and ladies bonnets behind the kitchen sink, to bring a little cheer when faced with a mountain of dirty pots and pans.

In my kitchen this June …

view from the kitchen window… the view from the kitchen garden, which I hoped would be looking a little greener by now. The potatoes are up and if you took a magnifying glass to your screen you might see a few sparse rows of carrots and beetroot. The asparagus is in full swing, pushing through every day but there’s no sign yet of any runner beans even though the canes have been tied together in anticipation.

What’s happening in your kitchen this month? Why not join in with Celia at Fig Jam and Lime Cordial?

Pink lemonade for Midsummer Day

We’ve had the longest day so it’s all downhill to winter now! Standing outside in the rain and wind today, it hardly seemed like summer as the branches were buffeted by the wind and the petals of the flowers littered the pathways. But despite the weather, the smell of roses at the moment is delicious; a soft, sweet heady smell that conjures images of hot, languid days lounging on the terrace sipping raspberry gin or pink lemonade. The reality is somewhat different as it’s cold and wet and we don’t have a terrace. Still, we can all dream.

With so many roses in bloom and Midsummer Day on Sunday, I thought I should do something with the petals, so I’ve made fairy cakes laced with rose petal jam to eat with strawberries and cream and lemon squash ready for the hot sunny day that’s just around the corner.

I made the squash to my normal recipe but just added a good handful of rose petals, which turned it a vivid pink:

To make Lemon Squash

Put the juice and peel (use a potato peeler) of 4 lemons into a bowl with 600g granulated sugar and 25g citric acid*. Add 2 pints of boiling water, stir until the sugar has dissolved and then cover and leave overnight. The next day, sieve and bottle. Keep the squash in the fridge.

* citric acid is available from chemists and home brew shops