Welcome to another tour of my kitchen where it is starting to feel a little bit like Christmas.
Happily, I have been baking bread. A sourdough olive loaf with some of our own olives and a piece of cheese that was a gift from my mother in law.
Sticky sourdough fruit buns made with currants that I had previously soaked in Valdespino Pedro Ximenez El Candado sherry. I don’t know much about sherry but this particular drop tastes like heavenly, liquid Christmas cake. The fruit buns tasted good too.
Are these pebbles or little eggs? This was actually part of 150 tiny sourdough bread rolls that I recently made for my friend Paula, who served them at a local wedding. For my baking friends, each roll weighed in at a whopping 20 grams.
Our first ever tiny crop of apricots. Even with a few blemishes home grown fruit is something special.
I really do love making small gingerbread men. Every Christmas I make a big batch using a recipe from the Bourke Street Bakery cookbook.
My first attempt at a gingerbread house. Every time I look at this sugary little home I feel calm. Life is tranquil in gingerbread land.
A basket of freshly harvested garlic. I feel very happy to have my own garlic supply and some lucky people may even receive a piece as a Christmas gift.
Would you give garlic as a Christmas gift?
What are you cooking or making?
I am linking up with Celia at Fig Jam and Lime Cordial. Please call in and visit other vibrant kitchens from all around the world.