In my Kitchen April 2016

 

The madness of the past month has finally dissipated and I’m getting back in the swing of normality. Our Grand Prix party was a huge success and everybody had a great time, the sunshine even came out for the festivities. Our apartment is opposite the track, divided by eight lanes of traffic and we’re six floors up so our view is pretty amazing – very spoilt indeed.

Above is a few of my favourite photos from the Australian Grand Prix, taken from our balcony – (left to right in clockwise direction) the Royal Australian Roulettes, the next three are from the Classic car race (I just love all the old classic cars), the FA-18 fighter plane (always brings a smile to my face due it’s sheer power. It’s roaring thunderous engines rocks everyone’s socks off!), the C-17A Globemaster III, the V8’s, the GT race with beautiful, expensive cars and my favourite car of all, in the middle, the Hot Wheels Mustang doing burnouts around the track!

In My Kitchen . . .

#IMK APRIL2016 #2 @MissFoodFairy

. . . is my Certificate III in Commercial Cookery. YAY! I completed my course at the end of last year and I thought I had already shared this with you & then realised ‘no, I hadn’t!’ I am now a qualified cook. What I wish to do with it I’m not sure at this point of time but it gives me plenty of options, especially when travelling overseas in the future.

In My Kitchen . . .

#IMK APRIL2016 #3 @MissFoodFairy

. . . is Callipo Tuna, which I found in Coles. The tuna is caught, processed and packaged in Italy, which makes me happy as it had to be the best canned tuna I’ve eaten for a long time. Over the past 12-18 months, I have been quite particular about the canned tuna I eat and I refuse to buy any canned tuna which is packaged in Thailand. Most of the canned tuna available doesn’t state where the tuna comes from. Don’t get me wrong, when we holiday in Thailand we’ll eat their locally, fresh caught fish but tuna in Thailand? I just don’t know.

In My Kitchen . . .

#IMK APRIL2016 #4 @MissFoodFairy

. . . is my (very) early awesome birthday present from my wonderful husband (my birthday’s not until August), my new Nikon Coolpix camera, with 16MP and 60x optical zoom. I’m still learning about my new toy but my previous camera was a Canon EOS so the transition has been quite easy as they’re very similar. I like the Nikon as it feels sturdy in my hands, it’s quicker at taking photos and I’m already feeling more confident in the photos I’m taking.

In My Kitchen . . .

#IMK APRIL2016 #5 @MissFoodFairy

. . . unrefined raw sugar, produced by Billingtons, which I find at Woolies. As we’re cutting down on processed white sugar, I’m continually on the outlook for sugar-free desserts or desserts that use raw sugar. Don’t think I can do white sugar again.

In My Kitchen . . .

#IMK APRIL2016 #6 @MissFoodFairy

. . . are my gorgeous new coral Egyptian cotton tea towels from Aldi – three for $7. They are super soft and for now I’ll use them as props.

And lastly In My Kitchen . . .

#IMK APRIL2016 #7 @MissFoodFairy

. . . is Jamie’s pinot white wine vinegar but I have no idea where I should use white wine vinegar? I bought it on spur of the moment bargain so I’d love to hear any recipes or ideas you may have.

Make you own Asian bao buns CollageOh and just in case you missed my write up on making your own bao buns, here it is for your enjoyment 🙂

Looking for some kitchen inspiration? Come and join us. The lovely Maureen from The Orgasmic Chef hosts this wonderful kitchen party. We’d love to see what’s in your kitchen, so come and join us by the 10th of every month. It’s a great way to make new friends and find food inspiration, while learning and laughing together over a cuppa, or glass of wine.

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20 thoughts on “In my Kitchen April 2016

  1. Congratulations on your certificate that’s definitely something to celebrate. Can’t believe how close you are to the Grand Prix – that must be loud and thrilling. Congrats on the new camera too – that’s one helluva lens you have there!

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    1. Thank you Nancy for your kind words. I know that I’m a better cook for studying, even though I’m not to sure what I’ll do with it yet 🙂 Love the Grand Prix – I’m a bit of a rev head, I just love loud cars! But 60’s/70’s cars are my favourite. I’m still figuring out my new camera, I think I may have to do a photography course now 😉 Love having you here for #IMK x

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  2. okay i know this will sound mean and awful but – sugar is sugar is sugar…. any nutritionist will tell you it makes little difference what sort it is, so really you just have to cut it out completely if you want to make a difference. sermon over! and forgive me if it sounds harsh….Huge congrats on your cooking certificate. how marvellous!

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    1. All good Sherry, everyone has ideas on sugar so thanks for speaking your thoughts. Another question, why is sugar so bad for us at the moment? Is it the pesticides & chemicals being used? I look forward to my food journey now I have my certificate 🙂 Lovely having you here for #IMK x

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      1. personally i love sugar!:) and i am not sure why everyone is suddenly so against it. perhaps a mad fad?:) i know i am so over all this paleo/vegan/veggo bleating. ooh i am sounding cross and crazy aren’t I? i just get tired of all the fads. remember when you could only have one egg a week and now they say one a day is fine. eek!

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      2. I agree – I don’t understand the fascination with cutting out sugar but I have cut down considerably and feel better for converting to unrefined sugar. Food fads are crazy – I just eat what I like, whenever I like and everything in moderation. It’s lovely seeing you Sherry for #IMK xx

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  3. Congratulations Nicole! Everything is coming up roses for you…Undoubtedly you will find many fancy uses for the Jamie Oliver vinegar and the tuna =) Pinning your impressive Asian bao buns! Speaking of impressive…that is quite the camera =)

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    1. Thank you Kim for your lovely words. I wish I knew what to use the white wine vinegar for, it’s very different to the Asian rice wine vinegar. Enjoy the bao buns – some beautiful inspiration there for sure, my recipe is coming soon. Thank you for visiting for #IMK x

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  4. I’m with you on brown sugar, though I must admit I am still weaning off brown/golden caster sugar which i use for cakes. Congrats, on becoming a qualified cook, Well done. Hope it comes into its own for you soon.

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    1. Thank you Shaheen for your kind words. It’s hard finding recipes without using white sugar but a lot more people are experimenting & sharing, which is good. Lovely seeing you for #IMK x

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