They are engraved Jersey Pottery C1. I was not too sure exactly what they were for - perhaps for serving an appetiser, whatever I liked them and can see there versatility even for nibbles, but then after a little research on the Internet I've just found out that they are Avocado dishes.
Then we have these beautifully handcrafted ceramic eggs cups, I love them. So pretty.
My nephew has just come back from his holiday in Mexico. I am really envious as it is somewhere I would love to go someday. He came back with some foodie treats for his favourite Aunty. Margarita Cake and Tequila Cake (they are the smallest cakes ever), but the tins are a keepsake. He also got me some Roasted Habenero Pepper Sauce. And below, some amazing sweets designed to look like Mexican cuisine to go into a Pinata, as well as a Mexican Sombrero magnet (centre) and a Mexican angel (right) for our Christmas tree. So cute and thoughtful.
I have been fortunate in the last few months to have sampled Ethiopian-Eritrean Marble Cake, Japanese Cotton Cheesecake, Polish and Czech sweet pastries, Norwegian Sandbakkels, Sri Lankan Coconut Roti, Pakistani Purple Cabbage Sabzi - much of it thanks to the diversity of colleagues in my workplace.
Most recently a colleague at work from Czech background bestowed upon me a jar of home-made Daisy 'Honey', yes you read right Daisy Honey. She advised it was good for colds and to stir a teaspoon or two into hot water when feeling poorly. As you can see from the label, she made it with her son Pavel who is 8 years old. Do you want the recipe? Let me know and I will see if she will share it with me. I remember her saying its an easy recipe, the hard part is picking the daisies.
Another colleague at work who is a fantastic cook from Vietnamese background tried her hand at making some Cranberry, Pistachio and Almond Biscotti. It was her first time making biscotti and she should be pleased. I enjoyed them and so did D dunking them into his coffee, but my mother also took a couple of me too . I am waiting on my Zimbabwean colleague for an authentic Zimbabwean recipe. He has promised to nag his mother and get a vegetarian or vegan Zimbabwean recipe for me, but I am still waiting. I am also waiting patiently for my Ethiopian colleague to show me how to make authentic Injera - so watch this blog space.
A lovely Welsh colleague who is talented in many ways, but its her skills in the kitchen that got me interested when she encouraged me and a few other people from the office to have a go at piping cupcakes with butter cream frosting. Piping cakes is not my forte but I was well pleased with the result above, but I need more practise as its not easy as it looks.
A bonus of this was getting to take home some Butter cream Cupcakes, nom nom. Have you been bestowed with edible goodies from friends, family or work colleagues lately.
And finally do your remember this lapis blue coloured Italian hand-made ceramic dish that I shared last month. It was confirmed by fellow bloggers as an Olive bowl, but I will also use it for homemade truffles and fruity bliss balls. I am sharing this post with the lovely Celia from Fig Jam and Lime Cordial who hosts In My Kitchen (IMK) series.