Imagine flaky pastry, crispy and buttery. Now imagine it enveloping spiced minced lamb, juicy and dripping. Well, you’re not getting that today. But don’t be too disappointed because I’ve got something just as good, but a bit healthier. Naturally. Continue reading
For the most part my digestion does not cope well with fried food. “Does not cope well” is a euphemism by the way. There are exceptions though.
It is my ‘bad’ luck that I am posting two pancake recipes in a row. Bad is obviously in inverted commas because of course how can any reference to pancakes be bad? Dropping a whole pile of them on the floor – that would be bad. But devoting two posts to nearly the easiest thing you can do with flour? Surely not. But in case you were thinking this is a redux of the last post, save for some fancy stuff on top, you would be mistaken.
Botanically identical to tender-skinned summer squashes, winter squashes are my unsung hero of autumn-winter eating. Not only do they keep well – you can forget about them for over a month and they will still love you – they are just about the most useful and delicious of the cold weather crops. Butternut squash, acorn, Delicata, kabocha, Hubbard, sugar pie, red kuri, spaghetti, Hokkaido – and loads more – their tough unyielding armour holds rich, sweet, nutritious flesh. Continue reading
When it comes to food, does your inspiration well ever run dry? I must admit that, even though I teach about healthy eating for a living, I am sometimes stumped when it comes to snacks. If I am feeling a bit peckish I am as likely as the next person to be tempted by anything random, easy or rubbish that happens to have made its way into the house. Months’ old marshmallows from a summer barbeque (s’mores of course), old tortilla chips that need reviving in the oven, cheese of dubious age lurking in the inner recesses of the fridge: anything is eligible. Of course I always try and have more suitable grazing fodder around. I really do. But sometimes you want something that seems, well, a bit delinquent. Do you ever feel that way? Does your inner-child ever want to come out and wreak havoc in the kitchen?
Cymbeline, Act 3, Scene 4, Lines 136-7. By William Shakespeare.
The three weeks of unalloyed golden heat have come to an abrupt end. And for some, not a moment too soon.
This was a most un-British of heatwaves: lasting, parching, predictable. We are used to our heatwaves coming in waves – crashing into the working week then rolling away by the week’s end, leaving only plant-shredding hailstones and blown over garden furniture. We are conditioned by years of experience to never expect a day of unbroken sunshine, never mind weeks of the stuff. And so when it happens, we are unsettled and disoriented. You see us bumbling about in our hastily-bought tank tops and shorts, fretting about whether or not to tuck a brolly in our bag (is it tempting fate not to? Will the heaven’s open and it be all our fault?). We smile a lot too. Or is that squinting at the sight of the light that burns? Continue reading
Although, living in Scotland, I no longer celebrate the 4th of July as such – it’s often a work day – it is fun to mark it with some kind of barbecue. If the weather plays ball that is. And so far so good on that score, if you don’t mind it a shade on the cool and breezy side. I know the 4th of July isn’t *just* about barbecues. There’s the whole ‘we are free from the Brits’ thing as well. Not really something that I can celebrate too enthusiastically under the circumstances. Continue reading
I probably really shouldn’t call this a hummus, but dip just sounded so tentative, so boring. And this faux hummus is anything but boring. How can anything this colour be boring? I ask you. It would be boring if I blathered on about how ridiculously healthy it is (although it is). Or how well it goes with any dipper, from lowly tortilla chips to freshly cut market veggies (it does). But it is not at all boring to hide in the kitchen and surreptitiously eat a saved back bit with a teaspoon, while simultaneously plating up a meal for 6 people (I have). Never-mind the telltale purple moustache. Hides the real one. Continue reading
“When it comes to food, I’m inspired by the raw vibrancy of fresh produce and food markets, and that wonderful symphony of tastes, aromas, colours and sounds all teasing the senses at once. The tenderness of baby cos lettuce leaves, the perfume of peaches and mangoes in summer, the versatility of pumpkin and sweet potato, the aromatics of freshly picked herbs, and the colour and diversity of the market people and their food.” Liz Posmyk aka Bizzy Lizzy of Bizzy Lizzy’s Good Things
With a philosophy like this, saying ‘yes’ to a guest post opportunity from Liz was one of the quickest and easiest decisions I have made for awhile. Although she is much more ‘hands on’ with the growing ending of things than I, Liz and I share a very similar passion for fresh and seasonal food.
Lucky Liz has shared her love of good food through a newspaper column in her hometown of Canberra, as well as her own radio show. She has also worked at the sharp end as a fresh market centre manager too. But I know her best through her fantastic blog, bizzy lizzy’s good things. Here she shares articles about food producers, fellow cooks and recipes emphasising not only the best of Australian produce, but also handed-down recipes from her Magyar heritage (including all the tricky-to-pronouce titles!).
Liz asked me to chat about my connection with food and how I use it in my work, and share it on my blog. And of course you can’t do a guest post on a food blog without a recipe to go with it So, I have shared an easy and healthy twist on the vegetable tart. Although I have stupidly given away the secret ingredient in the title! Please go visit Liz to see the recipe and look around her lovely blog. And thank you Liz, for this tremendous platform to share my work with your many readers. Follow me Down Under!
Peeking shyly from sandy soil, these soldiers of Spring are a true April-May delicacy. Whether pale, undercover and interesting, exotic purple or (appropriately) spring-green, asparagus attracts us like no other vegetable. A few of you may demure from its herbal charms, but for the rest of us the arrival of this short-lived crop is nothing short of sigh-inducing. It is one of the few vegetables that really is at its best nearly naked, save for a butter sauce, or something like this carrot-miso concoction. To be honest, I like it best plainly roasted, then finished off with lemon and salt as it comes out of the oven. If I can be bothered it instead gets tossed onto a griddle pan to get those pretty, restauranty charred bits, but the oven is fine. I could eat it this way for days on end, only turning to ‘fancier stuff’ like this sauce when the sudden novelty wears off, or when just a heap of oddly-addictive vegetation – no matter how wonderful – won’t suffice. Continue reading