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Kitchen Pan

@kitchen__pan

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Home cooking, rants & doodles.
In no particular order.
making things @studio.pan

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Threw a very niche birthday party 🎂

I’m terrible at making reels but love doodling over photos, hoping this will reach others that are looking to plan a birthday party (that’s not in a pub) 💕

Happy to help answer any questions if you’re thinking of planning something similar (or just curious to know what the blindfold challenge cubes were)! by @kitchen__pan

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3 months ago

Little hand stitched felt dumplings 🥟🎄

I started making these as a way to keep my hands busy and mind calmer. Decorating this dumpling tree also brought a lot of joy…

I think they would make a fun gift/stocking stuffer, so if you fancy sharing with your dumpling loving pals and family, I’ve opened up pre-orders (link now live in bio!)

Snap them up quick as there’s a limited batch (it’s just me, one human hand stitching away)! I will be posting them (UK only this time) on 6 December.

If you’re free this Friday, I’ll also be at the @zaoancollective @loom.club ESEA winter market so come say hi. If you’re swinging by and want me to set one aside just drop me a DM.

Can’t wait to see pics of these little dumplings in your abode. ❤️

#dumplingtree #dumplingornament #feltdecorations by @kitchen__pan

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8 months ago

Made 60 portions of this salsa macha glass noodle salad for @bigfat.bbq last weekend. If you missed or want to recreate, save this one ❤️

I followed @mexicanfoodmemories’ salsa macha recipe in Nortenã (I like @coolchileco dried chillies) but you can buy a jar from @delli.market or @debeauvoirdeli. I also spotted Sainsbury’s now sell a little tub of Mexican chilli flakes so you can make an oil with that but just note it’ll be on the smokier side. A good way to use up the oil is to drizzle over a bed of buttery mash with charred spring onions.

🌶️ Salsa macha glass noodle ingredients

100g glass noodles
1 corn cob
1 julienned carrot
For the sauce:
- 2 tsp salsa macha (give it a good stir before spooning)
- 1 tbsp light soy sauce
- 2 tsp quick pickling liquid (rice vinegar or coconut vinegar, hot water, sea salt, sugar)
- 1 tsp lime juice

For garnish:
- Small handful of chopped coriander
- Crushed roasted peanuts and crispy fried shallots

📝 Method

1. Pickle your julienned carrots ideally the night before.
2. Char the corn cob and strip the kernels, setting them aside.
3. Boil the glass noodles according to packet instructions and rinse in cold water before draining and shaking off excess water.
4. Mix in sauce ingredients with the noodles, carrots and corn. Adjust seasoning to taste.
5. Garnish when ready to serve.

Tag me if you give it a go 🫶 p.s thank you to my expert hand model @erika.batty by @kitchen__pan

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10 months ago

I clearly have too much spare time on my hands but I do love Google sheets…

Almost added a 💨 emoji column for my IBS inclined friends but that’s most of us so kind of obsolete.

(Tried a voiceover for the first time, this was about the 10th take, please go easy on me) 😂 by @kitchen__pan

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a year ago

I made a sign for my 🍅🪴

My flat doesn’t get enough sunlight so to take advantage of this heatwave, I moved it to the communal hallway during the day. I thought this sign would be less passive aggressive than “please don’t touch me”. Also hilarious as I spent the day mostly working in the dark with the shutters closed.

I have a long list of things I want to grow in a garden of my own one day but I’ll be happy if I’m able to harvest a single tomato this year. I hadn’t planned on growing them but a lady in the neighbourhood was giving some away for free so I thought I would channel my best @marfskitchengarden and give it a go!

I didn’t expect it to grow so tall, should I repot/prune? I have no idea what kind of tomato they will be either. Send any tomato advice my way! by @kitchen__pan

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a year ago

Postcards from San Miniato and Palaia 💌

If you’ve followed for a while you’ll know I have a soft spot for collecting shells wherever I go. Oyster shells probably don’t spring to mind when you think of Tuscany with its rolling hills and cypress trees.

Yet on closer inspection of the sandy soil, you’ll see it dotted with crumbly shells. The reason I know this is because @emikodavies once shared they are the remnants of the Pliocene era when San Miniato was a seabed. It slightly blew my mind when I first learnt that.

I’m so very grateful for Emiko’s wealth of knowledge about this corner of the world she calls home, I’ve been saving these recommendations for years. She runs @enotecamarilu with her husband and I so wish I timed it better so I could visit but we did manage to visit some of her favourite spots:

- fourth generation local butchers in town. The view out the back was so beautiful and every corner of the restaurant/shop had a novel pig related art/objects. I tried raw sausage for the first time and we bought fennel sausages to go.
- After a day trip to Florence, my stomach was a bit delicate. We stopped off at @ristorantecollebrunacchi on the way back and the tortellini en brodo gave me life. We loved the place so much we went back the next day. The fried mallegato (blood sausage), truffle pasta and cioncia (which is a slow cooked spicy beef cheek, head and tail stew) were my favourite. The owner explained cioncia used to be an off menu item and only served on request, we were very pleased that was no longer the case.

And lastly shout-out to the gelateria in Palaia. It was the nearest village but as I can’t drive, I hiked a 2 hour round trip and did the same hike the next day, dragging more family members along so I could try even more flavours. by @kitchen__pan

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a year ago

Veg feast in Tuscany last week, a few doodles and behind the scene photos (you can tell when service started as I switched to phone pics only) 🥲

Broad beans, courgette flowers and artichokes are in season so I wanted to plan a menu around those. I’ve also never cooked with them before, I did a little dance when I saw a whole pack of courgette flowers for about 2 euros in Coop (they can go for a quid per flower in London).

This meal was my first time cooking for 16 people…armed with a long prep list, it was less intimidating than I thought. Whilst the rest of the family went out to explore, three of us stayed back, cranked up the music and got prepping. My happy place.

The menu:

- @olivia_cavalli’s Fiori di zucca ripieni (stuffed and baked courgette flowers) from Stagioni, these were gobbled up so quickly
- Cetriolo, menta e foglie di sedano (cucumber, mint and celery leaves)
- Vignarola (roman-style spring vegetables), both @bru.tto recipes
- Pasta di mezz’estate (midsummer pasta), from @rachelaliceroddy’s A-Z, can’t go wrong
- Tuscan bean stew with crispy pancetta topping for non-veggies (couldn’t resist) by @kitchen__pan

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a year ago

I hand built a watercolour 🎨 at a @cernamics’s taster class a couple of weeks ago. Whilst visiting a friend in Malta last weekend, I got an email saying it was ready to be picked up.

All over the island and on neighbouring Gozo you can find salt pans, a traditional way of harvesting sea salt. As I was excited to pick up my fired ceramic, I couldn’t help but think the carved wells of the salt pans looked a lot like a gigantic palette…So it was fitting for the first colours of this palette to be Malta in spring. It really is a beautiful time to visit, happy to share my map if you are planning a trip. 🌊❤️

#handbuiltpalette #watercolourpalette by @kitchen__pan

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a year ago

This might be the first salad to make it on the grid? 🥲 Chicory, blood orange and smoked mackerel, photographed before I doused it with a dilly, lemon mustard vinaigrette.

The colours make me really happy and it’s an easy one to bulk up with more veg like rocket. I slice the shallots as thin as I can manage and let it sit in lemon and salt before making the rest of the salad.

Apparently the sun is out in London for the rest of the week so my misc. brown freezer food can wait. 🌞 by @kitchen__pan

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a year ago

Coming out of hibernation by bringing a bit of colour to the grid (my last 5 posts have all been brown in one form or another) 🥲

I love a dessert where each component is made ahead:

- panna cotta (@ravneeteats’ recipe), infused with @craftsmanscabin’ bay leaves, one year on I’m still working my way through and they haven’t lost their scent
- rhubarb ginger compote
- thyme ginger crumb with sea salt

Beautiful plate was made by @noar.ceramics ❤️ by @kitchen__pan

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a year ago

First time making içli köfte, two ways.

I actually have no frame of reference for these as I’ve never eaten them before but was reassured by @mels_place_east’s guiding words in her @vittlesmagazine recipe to give it a go. I made the ‘disrespectful’ deconstructed version for a dinner party at the weekend and then made the traditional stuffed version for my midweek lunch (the dough keeps in the fridge for a couple of days).

I accidentally disrespected the respectful version when I ran out of pul biber and subbed some gochugaru and urfa… and aunties don’t come at me as I definitely didn’t mould the casings thin enough. Forgive me, I tried to channel my best tang yuan enveloping skills but I was hungry and also quite like doughy things. 😅 by @kitchen__pan

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a year ago

Maple furikake candied nuts recipe - one to save 🐿️

These are my go-to hike, office and party snack (an all rounder as they also make great gifts).

Super quick to make - mix all the ingredients in a bowl, spread out on baking paper (don’t skip as otherwise it’s a pain in the butt to clean afterwards) and roast at 170 degrees for 15 mins, or until golden brown. Set aside to cool (try not to peck) as they’ll get nice and crunchy!

Ingredients:

- 80g nuts (I like pecan with a bit of cashew)
- 1 tbsp maple syrup (more if you like it on the sweeter side)
- 2 tsp furikake
- 1 tsp neutral oil
- A generous pinch of flaky sea salt

80g makes more than this pictured jar… I’ve been meaning to photograph sooner but got busy and snacked on them… 😅 by @kitchen__pan

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a year ago