In My Kitchen

In my kitchen

Thanks to Celia at Fig Jam and Lime Cordial for hosting the In my Kitchen series each month. It is always so much fun to take a peek into other people’s kitchens. So make yourself a cup of tea, and travel to kitchens around the world from the comfort of your own armchair!

In my kitchen this month was……a pumpkin to make pumpkin soup. It ended up being a turnip, parsnip and pumpkin soup because the other veggies were looking lonely in the fridge.


Also in my kitchen were…….. mussels. I bought them at the Victoria Market. They were cheap ($6 a kilo!) and local (Mount Martha — from the name you wouldn’t know it is a town on Port Phillip Bay!). I popped them in a pot with some onion, garlic, chilli, chicken stock and a generous slurp of white wine. YUM!

In my kitchen are……2 sorts of new teas.  We usually buy the ordinary supermarket stuff. This month we bought a kilo from the tea shop at the market. Tasty, but is it as good as Bushels the usual? I am reserving judgement. The other pack is a sleepy tea. Lately the big supermarkets have stopped supplying my usual sleepy tea. Grrr. I am also reserving judgement on this replacement too!

In my kitchen are…..ingredients for noodle soup. The dumplings are prawn and pork. Boil them up for about 10 minutes and add them to the soup. The noodles were even easier. I just poured boiling water over them as they sat in a colander. However, I didn’t use many of them. Any suggestions on how to use 7/8 of a kilo of rice noodles? Do they freeze well? (Who could resist a product that comes from the Best Multiple Food Company?!)

In my kitchen were…..pears from Harcourt, Victoria and rapa and greens from my garden. The rapa looks like broccoli. Disappointingly, I found it to be quite unpleasantly bitter, but the leaves are included in the pile of greens.

In my kitchen this month is……..a new butter dish. New to us ~ the Fella hunted it down at the local Op Shop. It is better than our last one because the sides of the lid are slightly curved, which makes it easier to lift off.

And lastly, in my kitchen was…..chicken to make Adam Liaw’s chicken adobo — an easy and tasty recipe from his cook book,  Asian after work.


Chicken adobo created by Adam Liaw. Apparently it is the national dish of the Philippines.
6 chicken marylands or 2kg of chicken wings
3/4 cup dark soy sauce
1/2 cup white vinegar
6 garlic cloves, peeled and sliced
1 brown onion, peeled and sliced
1 tsp caster sugar
4 bay leaves
1 tsp while black peppercorns
3 tbsp peanut oil or other vegetable oil
Steamed rice and greens to serve

Separate the drumsticks from the marylands. Combine the chicken with all the remaining ingredients except the oil in a large, non-reactive bowl. Allow to marinate for 30 minutes.

Heat the oil in a large saucepan over high heat until very hot. Remove the chicken from the marinade and brown it in the hot oil. Pour over the remaining marinade, including the solids, and 1 cup of water, and bring to a simmer. Simmer covered for 30 minutes or until the chicken is very tender.

Serve with the steamed rice and greens. Enjoy!

30 replies on “In my kitchen”

Yum 🙂 I can’t see that the pumpkin soup would have suffered for the additions, but I would never get it past the G.O. whose favourite soup it is, unadulterated…
We also like the Asian grocery offerings but I’ve never had to store the noodles. The Chicken adobo looks simple and delcious so will be good to try. The mussels sound great but I’ve never cooked them.
We prefer butter, and butter dishes although ours in the city is living in plastic currently. You’ve inspired me to look out for another.
We’ve also been eating pears – I love pear season.
I’m drinking my way through my tea stash. No new tea, other than the G.O.’s work teabags, will be bought until it’s all gone 🙂


Tea is such a personal thing, isn’t it? While I have enjoyed this tea I think we will go back to the good old Lanchoo. Was your stash given to you? I get teas as presents and then I forget about them in the cupboard. While we drink a few pots though the day, I don’t venture far from the ordinary.
Good luck with your butter dish hunt. It will be a good excuse to trawl through some op shops. 🙂


My local health food shop is still carrying Celestial Seasonings brand, and it looks like Woolies online has it too. When I run out I mix loose leaf camomile and peppermint, Southern Light Herbs brand my favourite and available from health food stores


Pumpkin is such a versatile vegetable –roasted, mashed, sweet, savoury. I love it all ways. And it grows like a weed in the garden! Your cow butter dish sounds very cute! Thanks for dropping by.


The dumplings were very tasty, and a good ingredient to have stashed away in the freezer. We have an Asian supermarket nearby and I love to explore. I sometimes buy things purely for the label or the name!


I don’t know how bloggers take photos of their food cooking. I either forget to take the photo, or get so caught up in the cooking that there is never a spare hand for the camera! As for taking a photo of the finished dish, well, I am too interested in eating to take photos. 😀


Yum! Those Mussels, look fantastic! I miss using my butter dish now that I am living on the Gold Coast, because it always has to love in the fridge. I’m going to try that Chicken adobo tonight… it does look easy. With the noddles, I have frozen them in batches because you can’t let them defrost once frozen, you just put them straight into dishes and they boil up nicely! I hope that helps! Liz x


That is excellent advice for the noodles. I hadn’t thought about the defrosting end of the process. I will freeze them in small batches. Thank you. How did your chicken adobo go?


Anne, it made me so happy seeing your card on Sherry’s IMK post – I love how connected everyone is! Mussels are the great bargain of Aus seafood, aren’t they? Love them, and I wish my tribe did as well (but sadly, Pete’s not a fan). We’re growing a garden full of rapa and we eat it once a week. It’s meant to be bitter, but the flavour really does grow on you. We use ours to make cime de rapa (pasta) – would you like the recipe?


I am so pleased to know about your rapa. It has made me give it another go. And yes, I would love the recipe. Thank you for your generosity. You are so right about the interconnections, I just wish there were more hours in the day to drop into more kitchens. 🙂
I couldn’t believe how cheap these mussels were. And so easy to prepare and cook. We will be eating more over winter.


Anne, I’ve got a recipe coming up in a few days time for rapa and chorizo. I think the trick is to treat it as the Italians do, which is to twice cook it – we boil if first for a few minutes in salty water, THEN add it to the pan to fry with other flavours. The boiling reduces the bitterness and spikiness, and the leaves are absolutely delicious when combined with other salty flavours. I also strip the leaves off any stems that are too woody.

Here’s the pasta dish we’re eating once a week at the moment..


I tried to leave a comment the other day, but I think Blogger is not friends with WordPress at the moment and my comment went MIA.

I love a big bowl of mussels. Such a comforting dish. And I adore your retro butter dish.


Isn’ that so annoying? You type your comment only to find that it won’t publish. I am really glad that you persevered, it is lovely to have you visit. The other thing with the mussels is that it takes such a short time to to whip a up a very tasty dish.


You certainly got lots of amazing produce from QVM – the mussels look absolutely amazing! The noodles, if they’re fresh noodles, freeze very well I’m told. I often see them in the freezer section of Asian stores – just put them in quantities needed. Great meeting a fellow Melbourne foodie


[…] .flicker-image a { display:block; border:1px solid #ddd; } Steel cut oat super bowl. 1 cup water 1 organic green tea bag 1 cup organic frozen raspberries 1/2 cup milk of choice (I used rice) 1/2 banana 1/2 cup steel cut oats 1Tbs coconut butter Sweetener of choice (I used coconut sugar) 1. Put water, tea bag and berries in a sauce pan and bring it to boil until the berries become syrupy. Discard the tea bag. Add the coconut butter. 2. Add oats and let it simmer until fully cooked and add your sweetener, taste and adjust if needed. 3. Serve and add a splash of your favorite milk or even a vanilla protein powder would be good. Serve with half of a banana or any other topping.In my kitchen […]


I can never decide if mussels are worth the effort – if others in the family enjoyed them perhaps it would be better. I have several butter dish bases but no lids as they’ve all been broken so currently on the lookout for a new one. The problem is finding a dish that’s the right shape for the butter I buy, which seems to be wider than the standard dish. doh.


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