In my kitchen : milk toffee and lime pickle

It’s been a busy month of cooking up my cravings.

Last month saw some sri lankan milk toffees in my kitchen. Trust me i love milk toffees and my childhood story of getting a few milk toffees from the shop everytime my parents run me over to the grocery ended up with lots of dental visits and nights with a painful tooth  yes milk toffees are really too sweet and you can call it milk and sugar toffee. They have both ingredients equivalent and taste really delicious if a few cashew nuts are chopped into and cut.

The usual milk toffees in the local grocery are basically made if coconut milk but milkmaid from nestle released a milk toffee using nestle condensed milk. The recipe was on the reverse of the condensed milk cans label But i never attempted to try it as i was not so sure and it was when i was on my teens.

The last few times i tried it it turned out into rock hard caramel and i hardly could eat it cos it never melted even if i kept sucking it for hours. So u gave up my attempts at making milk toffees until 3 weeks ago a lady on a group in Facebook posted an image if homemade milk toffees. She also was kind enough to share the recipe which she claimed was from nestle milkmaid cans label. Ok now i got the courage and found out it was my fault on my previous attempts as i cooked it for too long. This time i followed the recipe exactly and got it right.

Happiness is making something taste exactly the way it should

So here are an image of my milk toffees.

I couldn't cut it into equal size as it was too hot to handle but i nailed the taste :-)

I couldn’t cut it into equal size as it was too hot to handle but i nailed the taste 🙂

We call this milk toffee as kiri toffee in sri lanka and now i hardly see them at supermarkets.

Making something you like by yourself is a real pleasure.

These winter in dubai is saying goodbye while my kitchen smelled of milk toffees i also had a liking for those lime pickles in sri lanka which was solt in small packets with its own juice. I thought it was done under the sun but now i learnt fdom some inline research and videos it can be done either way and as it was winter keeping the pickles under the sun was not much of a possibility as i sometimes can forget to take the nar in the evening. I have no balcony so i have to keep it on the window sill and watch for it making sure my visiting birds don’t stumble upon them.

So i started making my own lime pickle by cutting a lime and stuffing with some rock sea salt and put it in a jar with more extra salt covering the lime halfway.

A week passed by keeping the jar out just to try the traditional way when the sun was out and i decided to stop it.

I squeezed in some lime juice and kept it over the kitchen work top. Its a month now and my pickle is ready. I know its not instant but the wait was worth it because it tasted exactly like the sri lankan lime pickle and the lime was really tasting a bit spicy as i slit a green chillie and soaked it in to get the flavour mixed a week before. Now my green chillie is also getting pickled.

This type of lime pickle tastes good in sri lankan achcharu or malay pickle. We even make a onion sambol with the pickle. Now that i have mastered the pickling art i am gonna do more in sha allah.

The squeezed in lime juice was the magical ingredient that made the lime soft and translucent.

Now pickling is not that tough, get a jar and add those extra limes in with some salt and lime juice and keep it on the work top corner.

After a month eat your own himemade pickles 🙂

Pickling and Preserving : In My Kitchen


We are all droolers so that’s not a bad habit. I drool mostly when i see pickles and that is not due to any medical condition but because I grew up eating biling from my grandparents garden trees, they had mango and guava too. all we did was pickle or eat with salt and pepper. our pickling was instant and we only needed some salt, pepper and chillie powder. sometimes some sugar but it was not always. they had such a big garden and it was in negombo just 20 minutes away from colombo now on he highway. back then about 15 years ago we used to travel for 45 minutes and it was a fun ride which my dad never complained of driving that far.

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so after a lunch get-together at home I had many cherry tomatoes and cucumber which I had no idea of how to stop them from rotting. so I searched online for pickling recipes and never was satisfied with any of them so I decided to go and search out fellow food blogger anitas blog maayeka. I saw her sun-dried tomatoes recipe and found it simple, easy and fun. I’ve never tried them before as usual and this was fun.

it took me only 3 days to get them on my dish. homemade and delicious. I dint wants them too dry so I took them off in three days and put them in olive a hidden reason, I was impatient to try it out.

day 2 marinated the tomatoes as mentioned on

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so the cucumber I tried sundrying them too and sadly it dint work, so I decided to make my own brie liquid and pickle my cucumbers while try out a kimchi recipe from an online search, kimichi is a sort of pickle but stuffed with carrots.

i ate it after 2 days from the refrigerator and it was so good. i just loved it.

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the last thing I need to master is preserving or storing fresh herbs. every time I buy them they dry out before I use and yes I use after 3 days. so I decided to make a basil oil by blanching the basil leaves for 30 seconds in boiling water and drained as instructed in chef andy campbells recipe. then I added some olive oil and blended them together with a bit of salt and pepper seasoning. the leaves don’t smell good to me as mint and parsley yet the flavor is extraordinary. I served then all by making a bruschetta.

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how to assemble this bruschetta layer the followings baguette sliced spread basil oil place grilled and flaked tuna, a few sun-dried tomatoes, a few mushrooms, a couple of pickled olives, a spoon of cheddar chopped, a few leaves of coriander or mint, drizzle with olive oil AND GRILL OVER A HOT GRIDDLE UNTIL CRISPY AT THE BOTTOM AND THE CHEESE HAS MELTED.

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