CallMeIshbel | Cooking, travelling and the art of being

Hot Cross Brioche

2 hours ago by ishbel

This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite local bakery is closed at the moment, try making this gourmet treat for yourself. Ingredients: 350g plain white fl...

Savoury Drop Biscuits

10 hours ago by ishbel

Drop biscuits may be unfamiliar to many Kiwis, they are similar in texture to traditional scones, but even easier to make. These Savoury Drop Biscuits are a super quick and extremely adaptable, you can have them from mixing bowl to plate in less than 30 mi...

Stuffed Zucchini Flowers

3 weeks ago by ishbel

There always seems to be a glut of Zucchinis in the summer, luckily Stuffed Zucchini Flowers are a delicious Italian-style summer treat that uses more than just the vegetable part of the plant. There are two types of zucchini flowers: male flowers, which won'...

Locavore: The 100-Mile Diet

1 month 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...

Fermented Red Cabbage Curtido

2 months ago by ishbel

This Fermented Red Cabbage Curtido is similar to sauerkraut, but with a chilli kick. A Central American version of sauerkraut, in El Salvador,s is it usually made with cabbage, carrots, onions and oregano, but in Belize they habaneros. My version uses red cabb...

Creating a Horta Plot

2 months 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...

How to make a Fermenter

2 months ago by ishbel

Fermenting has become more popular and less mysterious over the last decade. While many cultures eat fermented foods as a part of their diets, we Kiwis have been a bit slower to catch on (as long as you don't count beer!). While living in Scotland we found...

Lentil and Walnut Kofte

3 months 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

3 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

4 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 ...