kitchen doings

I am relishing the chance to make and eat real winter warming food like the pea and ham soup that just smells so damn good and the pie that I got all creative with the pastry which then completely emptied it's insides over the plate the moment it was cut...( but was all eaten anyway)

Chocolate yoghurt cake (recipe from Rhonda over at Down to Earth) because I had a batch of yoghurt that didn't set ( I let it get too cold in the making process) and then I added a healthy schlurp of maple syrup to the cream whipping process 'cause that seemed the right thing to do. It was definitely mapley.

It's been a busy kitchen of late. It's usually busy but this boy wants to be involved in any sort of preparation and cooking at the moment. And he seems to have a preoccupation with rhubarb. There's been an awful lot of rhubarb around these parts of late. I no complain. I too love to have rhubarb when ever I can. Rhubarb cordial, rhubarb and ginger sponge pudding, stewed rhubarb, rhubarb jelly, rhubarb and strawberry icecream.  Rhubarb, rhubarb, rhubarb. 

And then there's these little crumblies. I've had this recipe, cut out from The Age's Good Weekend magazine sometime ago, waiting to be made for, probably, years. They are Ginger Creams (or Ginger Yo yo's) and they disappear into waiting mouths very rapidly. Now, I've made two double batches of these, trouble is they're number is halved the moment you stick two biscuits together....hmmm, funny that. Ahem.

Admission here: I hid a few in a separate biscuit jar that only adults know about. Wink, wink.