CallMeIshbel | Cooking, travelling and the art of being

Stuffed Zucchini Flowers

2 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

1 month 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

2 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

3 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

4 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 crispy potato rosti and you have a sharing platter rustic lunch or individually portioned ta...

Homemade Pickled Asparagus

4 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,...