CallMeIshbel | Cooking, travelling and the art of being

Locavore: The 100-Mile Diet

6 hours ago by ishbel

Locavore- lo· ca· vore | \ ˈlō-kə-ˌvȯr: a locavore is often described as a person who is committed to eating food grown or produced with their local area or region, or within a 100-mile radius from their home, following #The 100-Mile Diet. Foo...

Creating a Horta Plot

3 weeks ago by ishbel

I love it when you choose a familiar book from the shelf and stumble across an idea that previously you'd overlooked. I had read One Magic Square before, but must have just skimmed over the idea of a Horta plot, but all ideas have their time. We'd just finishe...

Lentil and Walnut Kofte

1 month ago by ishbel

Lentil and Walnut Kofte are the perfect plant-based option for any BBQ this summer. This hearty and savoury multi-purpose mixture can be made ahead of time and used as kofte, sausages or burger patties. Think of this recipe as a base to keep creating from....

Mock Whitebait Fritters

2 months ago by ishbel

You might be thinking that Mock Whitebait Fritters are a modern adaptation of this Kiwi classic, but a version of this recipe has appeared regularly in editions of the Edmonds Cookery Book since the 7th edition (1952). I loved these as a kid, eati...

Aquafaba Mayonnaise and Dressings

2 months ago by ishbel

Silky smooth, versatile and super easy to make, Aquafaba Mayonnaise can be used as a base for any traditional mayonnaise-based dressings. Literally made in minutes, keep a jar in the fridge and add to it to make egg-free dressings such as Tartare Sauce, Sweet ...

Brown Bag Beets, Potato Rosti with Kale & Walnut Pesto

3 months ago by ishbel

Brown bag beets are a modern way to cook en papillote, re-using a paper bag that buy your veges in seems the perfect. Served kale and walnut pesto upon a cripsy potato rosti and you have a sharing platter rustic lunch, or individually portioned t...

Homemade Pickled Asparagus

3 months ago by ishbel

We all need to be more mindful of where our food is coming from - and what goes into it. A large part of that is trying to eat seasonally, but also using traditional techniques to preserve food and minimise waste. I love freshly picked asparagus,...

Green Spring Vegetables with Lemon Shallot Dressing

3 months ago by ishbel

Green spring vegetables with lemon shallot dressing, a seasonal salad in celebration of our garden. The end of spring is near, the increasingly high midday temperatures and strong dry winds are a sign summer that is around the corner. While fresh samphire may ...

Pickled Carrots

3 months ago by ishbel

I haven't regretted sowing too many carrot seeds at all! Today I had to thin the carrots out for a second time, but nothing is going to waste this time either. I made a delicious cashew and carrot greens pesto from the first thinning, but now the carrots hav...

Plant-Based Panforte

3 months ago by ishbel

This Plant-based Panforte is a delicious version of the traditional Italian sweet treat, a combination of flavours synonymous with Christmas. If carefully wrapped and stored, panforte has a long shelf life, the perfect make-ahead gift for Christm...