I'm sure my kitchen will be Christmassy before long, but in the mean time, here are some of the other things happening in it this month.
There have been more treats from Ruby's of London vegan stall at the Greenwich Markets. Some of you may remember me trying one of her caramel pecan cupcake earlier in the year. I didn't love that, but absolutely adored the vegan orange and carrot cake I bought on this occasion. (And it truly was in my kitchen, because I took it home!)
|Ruby's of London vegan orange and carrot cake, with 'cream cheese' icing|
I had trouble deciding what to purchase, so also took home an iced raspberry and pistachio baked doughnut. I haven't really got into the recent doughnut craze, but this was very good, even eaten the day after purchase.
|Ruby's of London vegan raspberry and pistachio doughnut|
Mr Bite bought an amazing chocolate cake from the markets too, from a non-vegan stall whose name I neglected to record. I'm sorry about that, because he said it was very good. The icing certainly looked amazing.
Moving away from sweet things, my kitchen has also featured lots of aubergine (eggplant). It has been included in a few of my recent recipes, and ever since trying Gourmet Burger Kitchen's 'hippy dippy' burger, I have been obsessed with the combination of aubergine, pineapple and tahini.
|Potato flatbread with aubergine in tahini, salad, and some pineapple on the side|
It's hard to believe that a few years ago, I rarely ate aubergine and was pretty unsure about cooking it. These days I just throw it in the oven, or on a grill, or in a non-stick pan with whatever I want to flavour it with.
|Aubergine slices sauted in red wine vinegar and served with roast peppers, kale, and a roll|
I was also fortunate to receive a package from Vegan Life Magazine last week, including a gorgeous bag that I will be proud to use...
...and some 'green superfood' powder sachets from the American company Amazing Grass. I have the original flavour, which combines greens (like spirulina, spinach and wheat grass) with fruit flavours (including pineapple and raspberry) and maca and acai. They will be great for keeping green smoothies in rotation across the winter months!
Last but not least, my kitchen has some favourite plates. These are not new, but often receive comments when I use them in photos. A few of you have wondered what the plates show (as typically I photograph them with food) so I've included them below. The plates were a wedding gift from my brother and sister and represent the four seasons. They're made by Rob Ryan, who makes other gorgeous crockery too.
What is happening in your kitchen this month?