Well – Happy Birthday to me… I am ONE, who would have thought that I would have made it… I have had so much fun and the IMK family has been a huge part of that… So thank you all very much for all your love and support!
Early on, I wrote a post that is titled IT’S ALL ABOUT ME if you would like to read it, just click on the link. It is just a little insight into my food journey. 🙂
So what has been happening in my kitchen this month you might ask?
Anything made out of Rosella’s, no, not the birds, the flower (or Wild Hibiscus).
Seriously that’s it, so much Rosella Jam, above is the picture of mum and I doing just one pick, so you can imagine, we have had so many picks!
Oh and Rosella Cordial too, this is what we resorted too, because we got sick of separating the leaves from the pods. It is quiet a laborious process and we probably won’t plant so many bushes next year 🙂
Also, I thought I would make a few jars of the Rosella (Wild Hibiscus Flower) to put in some champagne… I didn’t make too many of these as you have to carefully separate the pod for the petals and that takes longer than peeling them 🙂
So like I said this is mostly what has been happening in my kitchen this month 🙂 I have also become a convert to snickerdoodles, when I baked and tried a friends grandmother recipe… I’ve decide that I’m never making them again… because warm out of the oven they are deadly… I think I ate 5… So like I said, never making them again. Here is the recipe if you want to have a look. SNICKERDOODLES but please don’t make them, you will regret it! LOL! 🙂
So just a quick one this month…! Thanks for poking around my kitchen. The Rosella Jam recipe will be up soon if your interested. Don’t forget to pop over to Celia @ Fig Jam and Lime Cordial who hosts this fantastic page, to have a look at all the other wonderful IML posts this month
If you enjoyed this post, maybe you might like these.
Pumpkin, Sage and Feta Cannelloni (Thermomix Method Included)
Chicken Carbonara (Thermomix Method Included)
Apple and Custard Scrolls (Thermomix Method Included)
we were at an olive farm recently and they had rosella bushes in the yard. i think it was the first time i had seen one. wow sounds like a lot of hard work making the jam! congrats on your first year. it was my second year this month- i can’t believe how quickly it has flown by.
Yes lots of work!!! Good on your for two years 🙂 I am looking at putting in an olive tree or two 🙂 Liz xx
Oh goodness you’ve been busy preserving! It looks great though and I’m sure you will enjoy it for a long time. Snickerdoodles are one of my favorites, oh yum! I can smell the cinnamon now!
Thanks Gretchen and yes very busy 🙂
Goodness, all that jam, and cordial and preserving. What a lovely self sufficient feeling. I do hope you enjoy some flowers in champers to celebrate all the work! If you ever do a market stall, oh please let me know xx
🙂 Thanks so much Lisa… yes it does feel really good! Liz x
Liz, I enjoyed your food memories post as much as this one — your highlights were almost as profuse as your hibiscus! What a pleasure to read both and to “see” you. :)(Lookin’ fabulous!) Music and food are a wonderful mix and it shows!
Oh Thanks Kim… that is very sweet of you 🙂 Liz xx
I don’t think I’m familiar with rosella, I’ll have to investigate those! Thanks!
Hi Kavey a rosella or wild hibiscus is a native Australian plant 🙂
Wild Hibiscus flowers (Rosella) in champagne are the best! Love them! Do you have a farm or do they just grow wild where you live Liz? You have been very busy indeed and all your produce looks amazing – you should sell it at the local markets 🙂
Farm…. LOL i live on a little suburban block… we have no grass, just garden… it is very small… but wonderful 🙂 Yes I should do a few more things and go to a market one day… 🙂 Liz x
Liz, What are you going to do with all that jam??
I don’t know… Mostly give it to people and then eat some, use it for jam drops and glazes and things… But it may take a while 🙂
Happy blog birthday. Looks like you’ve so busy with all that jam and cordial. You’ll be able to enjoy your hard work for months to come.
Thanks Jennifer, yes I think I will be eating Jam until next year 🙂 Liz x
Lots of delicious jam in your kitchen and happy blog birthday 🙂
Thanks Moyà… 🙂
Aww, great post. I had no idea what rosella jam was when I moved to Oz. I thought it was made out of part of the bird and was SO relieved to find out it was a plant. The first jar I bought made me want another.
Yes Maureen, don’t worry, lots of Australians think it’s bird too 🙂 and really your not to know because we eat Vegemite!!! LOL! Thanks for popping in 🙂 Liz x
Love rosellas, especially in my champers! That cordial looks good, easy to make? Happy birthday, might pour a bubbly and pop in a wild hibiscus to salute you 🙂
Awww Thanks Maree… I’m doing that right now 🙂 The cordial is easy and I will put up the recipe soon! 🙂 pretty much just boil the rosella’s in water, drain and add sugar citric acid and cream of tartare…! Liz xx
You’re the preserving bottling queen, Liz! I’ve never made anything with rosellas, but I so love the glorious red colour of it all! Happy blogaversary!
Thanks Celia… Well I am in good company with the bread queen then 🙂 and thanks for the birthday love! Liz xx
Well, a BIG Happy Birthday Elizabeth and a WHOO HOO from me!
Great smile that brighten my day and glad we met through Thermomix! Thanks also for this month’s IMK views also!
Awww Thanks Joanne, loving my blogging and Thermomix families, so good 🙂 Liz xx
Yes, when I think of Rosellas, I think of all the effort that goes into preparing them. All that delicious syrup though and quite a few jars of jam to gift, I suspect. Happy Birthday blog xx
Thanks Fiona and yes… quite a few to gift as I don’t know if I would ever get through them all! Liz xx
Happy birthday! Hope you’re planning on using some of the hibiscus in champagne to celebrate.
Yes Nancy… I think so 🙂
Happy Birthday and congrats – I know when Rachel’s Kitchen NZ turned one – I went wow were did that year go:-)
Exactly…. Thanks Rachel 🙂 Liz xx