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19 February 2013 ,17:40 Scenes from my kitchen
I've been cooking a lot recently, partly for work, partly because I've been enjoying it and partly because, for various reasons we've ended up with a lot of ingredients in the fridge. Ingredients which needed to be used up, before they turned.
 
Here are some recent scenes from my kitchen.
 
 
 
29 January 2013 ,18:03 If I had a fig harvest...
All the fig trees in my suburb are in full fruit.
 
Each day, as I walk or run around the suburb I watch their progress with great interest. Over the last few weeks each has been carefully covered with a giant hairnet, or some other home made netting, to protect the ripening fruit from the local birds and possums.

I often dream of having a fig tree and each year getting a harvest of figs. A bounty to be eaten, cooked and preserved. Where I live, despite being surrounded by figs, fresh ones are expensive in the shops and unfortunately all the trees I've spotted are located well within the boundaries of each house, so there is little chance of any pavement over-hang harvesting.

If I did have a harvest of figs however, this is what I would make:
 
  1. I'd use the early, unripe fruit to make Soma's Preserved Figs with Spices and Rose Petals. What a combination.
     
  2. A harvest of figs would mean I had enough to try out this intriguing recipe from Green Kitchen Stories for Spaghetti with Figs and Walnuts.
     
  3. There would be figs for dessert, topped with Cook Eat Blog's luxurious sounding combination of cinnamon crumble, pomegranate molasses and honey yoghurt.
     
  4. I would have enough figs to make this dish I first spotted in 2008, Yotam Ottolenghi's Baked Ricotta with Figs and Lavender Honey.
     
  5. With the help of Google Translate I'd finally try out this German recipe for a Ta gine with Pumpkin and Figs. Oh my.

For the moment though, I shall keep on dreaming.
 
23 January 2013 ,16:53 3 recipes using kaffir lime leaves
I've always loved the flavour of kaffir lime leaves and now we have a small tree at the clinic where I work, I have a regular supply.  Here are three recipes I've spotted, which make very good use of this lovely fragrant leaf.
 

1. Chilli Kaffir Tamarind Tofu

 
Thi s meal from The Indolent Cook looks so very good. Chunks of tofu are marinated in a mixture of chilli, tamarind, kaffir lime leaf, fish sauce and palm sugar. The tofu is then cooked quickly, in a small amount of oil. Serve with rice and a green salad for a delicious meal.
 
 

2. Carrot & Coconut Soup

 
The third recipe on this page, by Yotam Ottolenghi, is a wonderful looking soup. Carrots and pumpkin are mixed with cumin and fennel seeds, fresh ginger, lemongrass, lime juice, fresh coriander and coconut milk. It's a delicious and flavour filled soup.
 

3. Roast Onion Soup

 
Another soup, although this one from Nourish Me is a more wintery recipe. It has similar flavours to the last soup, with the addition of oven roasted onions. I've made this several times and love it.
 
 

How do you use kaffir lime leaves?

 
Photo by Andrea Nguyen.
 
15 January 2013 ,18:07 More recipes I've cooked recently
As I mentioned before I've been cooking a lot over the last few weeks and I've enjoyed trying out some new recipes. Below is a photo of the tart I mentioned in that previous blog post. It was quite delicious and I ended up making the tart three times, to take to picnics and people's houses.
 
 
 
 
I also re-found this recipe for a Tomato, Walnut and Pomegranate Molasses Salad. I made this a few times two years ago, when I first saw the recipe. However I then forgot about it over the following winter, when there were no decent (and affordable) tomatoes available. It is an unusual salad, but quite outstanding. Make sure you keep any leftovers, as they are delicious tossed through pasta the next day.
 
Having a barbecue one Sunday I made up a large batch of these tandoori kebabs, from K.O. Rasoi. The marinade is good. I mean really, really good. We had paneer, tofu and mushroom kebabs, I left out the cassava, served with rice, natural yoghurt, lime pickle, a green salad and a whole lot of barbecue vegetables. The meal was a great hit and the marinade was so good I'm planning on making and freezing a batch for future use.
 

Did you cook anything interesting over the holidays?

 
 

About our Blogger

Kathryn Elliott
 Kathryn Elliott is an Australian based nutritionist, food writer and recipe developer.

About this Blog

A blog about food, healthy eating, seasonal ingredients and how to eat well in a busy life.

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