In my kitchen - May 2018

I am linking this into the monthly In My Kitchen round-up, hosted by Sherry of Sherry's Pickings.

We all say this regularly but...how is it May? We're more than one quarter of the way through 2018 and I don't know where the days and weeks are disappearing to.

With the new month upon us I am sharing another peak into my kitchen, which this month brings a mix of old and new products.

'Old' includes these red onion and chive bagels from the New York Bakery Co. I've enjoyed them at various points over the years, moving through phases when bagels appeal and then phases when I'm not too interested. Mini Bite actively disliked these, which is unusual for her, but I find them a nice (if denser) change to bread.

Another rediscovered product is kiwi fruit. I have spent the last 25 or so years actively avoiding them, after I ate a kiwi fruit every day for months as a child and then got thoroughly sick of them. It seems 25 years is enough time for my kiwi interest to return.

I also re-made my apple and carrot loaf cake this week after posting it in my Easter recipe round-up. On Tuesdays (my day home) Mini Bite and I often go to a toddler playgroup, and they were looking for volunteers to help with baking, singing or story telling. My singing and story telling skills are best kept at home so I signed up to bake. I'm pleased to say the cake was well received.

Moving on to new products, I was excited to see new flavoured Tetley teas in our latest weekend shop. Unlike most flavoured teas, these really do conjure up the flavours they claim to: chocolate mint, cookies and cream, and gingerbread. The only slight downside is that they are flavoured black tea, and I usually drink rooibus (caffeine free) these days.

I was also very excited to pick up a pack of the new vegan Cornetto ice cream cones. Vegan really is mainstream when you can buy products like this! I haven't tried them yet but am sure they'll be fun to eat.

Not quite vegan (it contains honey) is this cocoa and coconut 'superflake' cereal by Nature's Path. The flakes are made from sprouted black bean flour and brown rice flour. It is pleasingly low in sugar for a chocolate-flavoured cereal but still more of a snack than a breakfast item.

To continue the chocolate theme, I recently saw the hazelnut flavour of Divine chocolate for the first time. I love the Divine range because they have a variety of dairy free dark chocolate blocks, and their ingredients are fairtrade and ethically sourced. This hazelnut block tastes like Nutella in dairy free solid form - and is thus very tasty indeed.

Not quite as tasty, although edible, were some courgette fritters I made on a whim last week. I included peanut butter and banana and this mix with courgette and chickpea flour was not quite right! You live and learn.

 What is happening in your kitchen this month?

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