July was such a busy month in my kitchen and I don’t have all that much to show for the start of August for Celia’s peek into my kitchen. These tins were part of my Christmas gift from my husband; I unwrapped them and put them on the lounge coffee table, where they have stayed since. It is time to utilise them in the kitchen now.

Perhaps I will use the larger one to store these dried lime leaves I bought during last week.

I found these wasabi peanuts at Eastern Temptations last week, a happy reminder ofΒ  My Pal Sal and I’s travels in Hong Kong.

I am exploring rices of the world at the moment and was quite intrigued to find ‘Bonnet’ rice. Apparently it is the generic household rice in the USA?

Supper last night was Babotie; probably our national dish. A curried mince covered in an egg custard and traditionally eaten with yellow rice studded with raisins, known as ‘wedding rice’. Recipe can be found here.


67 Comments Add yours

  1. earlybird says:

    I agree that presents like that need time to find their proper place! Babotie (never heard of it before) looks good. I can only get frozen lime leaves.

    1. theonlycin says:

      I was thrilled to find the lime leaves, earlybird, haven’t figured out how to use them yet :O

      1. earlybird says:

        Almost anything with a ‘Thai’ ish flavour. Scent broth or coconut milk by infusing with the leaves for vegetables or dumplings or chicken or in soups…

        and then blog about it! (please!)

      2. theonlycin says:

        Will do πŸ™‚

  2. Sparkle says:

    Interesting name there, Kaffir lime leaves?!
    A very good morning to you and have a lovely day πŸ™‚

    1. theonlycin says:

      It is interesting hey Sparky? I had to submit a recipe to a magazine a while back and they rejected in because I used that word. seems it’s OK in other countries, but not here ;p

  3. Bonnet doesn’t sound familair. I am familiar with Mahatma and Comet. Maybe it’s from a different area of the country.

    1. theonlycin says:

      I’ve never come across bonnet rice before, quite intriguing ;p

  4. Oops forgot to say the tins are lovely, they would look great in my daughter’s newly painted kitchen.

    1. theonlycin says:

      Thanks Linda, I am a little mystified by the colour he chose, given that my kitchen is predominantly red!

  5. Cindy, thanks for playing and for the link back! Your tins are gorgeous, but I love the look of that rice dish! I’m going to check out the recipe now! πŸ™‚

    1. theonlycin says:

      Thanks to you Celia, I love this monthly challenge, such fun!

  6. Steffi says:

    Babotie looks good but I never heard before.I think itΒ΄s sure delicious.I like your three little cans on your first photo.Very beautiful.

    1. theonlycin says:

      They are sweet, aren’t they, Steffi?

  7. Alleenlik Ek says:

    Ek is absoluut dol oor die skinkbord langs die stoof!!! Wat het jy alles op die skinkbord? En daardie blikkies is stunning!!! Dankie vir jou daaglikse blog, dit maak mens se dag sommer vol sonskyn.

    1. theonlycin says:

      Ek lief jou omdat jy dit se, Amia. More pos ek ‘n foto van alles op die skinkbord πŸ™‚

  8. Tandy says:

    those tins are really pretty! 7 more sleeps πŸ™‚

    1. theonlycin says:

      I am getting as excited as a little girl, can’t wait πŸ™‚

  9. adeeyoyo says:

    I hadn’t had bobotie for literally years and when I was in hospital last week we had bobotie for supper. It was lovely!

    1. theonlycin says:

      Oh how nice for you, adee, you’ve been hankering for curry!

  10. I wonder if we can find fresh lime leaves and curry leaves in Jhb?

    1. theonlycin says:

      You’ll find curry leaves at Tyrone Fruitiers, not sure about lime leaves.

  11. Sadly Pete does not enjoy babotie – another boarding school thing I think. If I lived closer, I might have asked myself around for some leftovers for lunch. Rude hey, but it would be worth it. I see many more trips to Eastern Temptations in your future.
    πŸ™‚ Mandy

    1. theonlycin says:

      Hehe, your psychic powers are quite astonishing πŸ˜‰

  12. Tilly Bud says:

    Do you know, I never ate Babotie once in 14 years in SA? I had the opportunity but I didn’t like the look of it! I regret that now.

    The photo of the rice took me back; the saying about a girl (it was always a girl, of course) who believed in, erm, freedom of self-expression was, ‘loose as Tastic rice’. πŸ™‚

    1. theonlycin says:

      Bwahahaha … never heard that one before, Tilly πŸ™‚

  13. Leeswammes says:

    I’ve never heard of Bonnet rice. I’m happy my husband doesn’t mind Basmati rice these days (he didn’t used to want it). It would be fun to try out another type of rice.

    Babotie is something I want to try sometime, although it sounds a bit strange to me. And isn’t there apricot jam in there, too? πŸ™‚

    1. theonlycin says:

      Generally they do add apricot jam, but I prefer to use a fruit chutney. πŸ™‚

  14. Tes says:

    I have a cookbook with Babotie recipe in it but I have never tried it. It looks so comforting πŸ™‚ I will try it sometime πŸ™‚

    1. theonlycin says:

      I think your little boy will really like babotie, Tes!

  15. souldipper says:

    Be honest, Cin. Did you put ground oxtails in the Babotie? It looks so delicious and that would be so sad!

    1. theonlycin says:

      No Amy, I used minced beef steak πŸ™‚

  16. sue chef says:

    I love Babotie, I must make it as I promised a friend in America I would post the recipe.

    1. theonlycin says:

      I like it more than the family does, Sue, so we don’t have it as often as I would like.

  17. nursemyra says:

    Those tins really are beautiful. Your husband has good taste

    1. theonlycin says:

      Well he did choose me … πŸ˜‰

  18. Naomi says:

    Delicious collection of images, Cindy! I love bobotie, and wasabi peanuts…think I feel a craving coming on πŸ™‚

    1. theonlycin says:

      I’m rather hungry myself, Naomi πŸ˜‰

  19. SuziCate says:

    Love those tins! I have never heard of “bonnet” rice. When I was little my aunt made a version of your wedding rice using white rice and we called it rice pudding…it was delicious!

    1. theonlycin says:

      My dad used to love rice pudding πŸ™‚

  20. granny1947 says:

    I am starving…a plate of that babotie would go down very well right now!

    1. theonlycin says:

      Indeed it would, i am having a packet of Simba chips at my desk 😦

  21. Sparkle says:

    It makes sense that it was rejected. That is deragotary and I find it tasteless just like the N word. But I don’t expect anyone outside my black race to understand how the wrod makes us feel no matter what excuse they(other race) will try to cook up.

    1. theonlycin says:

      Yes, I agree Sparky, it’s a dreadful word.

  22. mairedubhtx says:

    The tins are beautiful! I don’t know about “bonnet rice.” We usually just buy generic rice that is long-grained white rice (low on starch) or wild and brown rice. We can get special rice from the Asian shops.

    1. theonlycin says:

      From Google I see that it is actually called blue bonnet rice, but some websites say it is a Thai rice. Very confusing.

  23. Bobotie is divine πŸ™‚ We had that on the plane for dinner – I liked it. The lady next to me had (what looked like) pie and gravy. It looked good enough but she barely touched her plate.

    1. theonlycin says:

      Did you fly SAA, Lee?

  24. SidevieW says:

    I bet your babootie is just great

    1. theonlycin says:

      It is good πŸ˜€

  25. slpmartin says:

    Had to Google ‘Bonnet Rice’ since I live in the northwestern part of the country….had never heard of it…guess it’s one of those southern products.

    1. theonlycin says:

      Seems quite mysterious, Charlie πŸ™‚

  26. nrhatch says:

    I love Wasabi peanuts. Hot, spicy, crunchy, salty. Yum x 4!

    I suspect “bonnet rice” is a long grained white rice used by Uncle Ben’s, Comet, etc. Other rices in the US are referred to by name ~ jasmine, risotta, basmati. Perhaps “bonnet rice” is just called “rice.” πŸ˜€

  27. No, Cin. I flew some flights on KLM and some on Delta. This particular meal was on KLM. Between the two they are my favorite.

    1. theonlycin says:

      I’ve never used KLM, thanks for the recommendation Lee πŸ™‚

  28. Love the tins: and the curry looks amazing….never thought of it with egg custard, though….

    1. theonlycin says:

      Custard is a funny word, it conjures up sweetness, but this is savoury πŸ™‚

    2. nrhatch says:

      Like the custard in moussaka?

      1. theonlycin says:

        Yes, very similar πŸ™‚

  29. libraryscene says:

    Wasabi peas I’m familiar and love…never found peanuts…must explore. I wonder if Quinoa is big in your neck of the world…

    1. theonlycin says:

      Quinoa is the Little Black Dress of the foodie world here at the moment, everyone is going on and on about it. I’m quite over it, really!

  30. bluebee says:

    Love bobotie and yours looks perfectly delicious

    1. theonlycin says:

      It is yum hey Tok? πŸ™‚

  31. Caroline Sautereau-Manowe says:

    Here in Botswana it’s very common to see Bonnet rice on the shelves. My mother has always used it for rice pudding – at least for the last 30 years! And of course, now so do I!

  32. Jamie Dedes says:

    Interesting. Never heard of “Bonnet” rice. Maybe they use it in the south. The tins are charming. Your hubby has good taste. The babotie looks good too. Festive!

  33. Interesting you have dried lime leaves. Have not seen these before. Do they taste aromatic like fresh ones?

    I always buy fresh ones but never get to use them all and then end up throwing them out when they look dried up!!! …makes me think perhaps I should be keeping and use them dried.

    You can’t imagine how many packets I’ve thrown out over the years, when all the time I could have been using them !!! Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s